General idea about food additives used in sweets Food additives are generally harmful for our health .. Daily consuming of this sweet products can badly effect our health. Here, different types of food additives and food colorants are mentioned with their general purpose of use. Hope you will like it.

1. NAME: SRIJITA BANERJEE
ROLL NO- 183115-11-0136
SEMESTER – 4
PAPER- SEC-B
NO. OF PAGES USED- 7
DATE: 01.12.2020
FOOD ADDITIVES IN
SANDESH

2. What is Food Additives ?
Lists of food additives are given below:
Code
number
Additive Category Mode of action
322 Lecithin Emulsifier Used in natural emulsifier
482 Calcium lactylate Emulsifier It improves mixing tolerance of a
dough, increases loaf volume,
improves texture and shelf life.
200 Sorbic acid preservative Improve the safety of food by
controlling the growth of moulid,
bacteria and yeast that cause food to
deteriorate
300 Ascorbic acid Anti-oxidant Help to prevent oils and fats from
deterioting and developing rancid
flavours.
100 Curcumin Colors Help to identify flavours, to make food
look brighter and to restore colour
that may have been lost during
processing,.
260 Acetic acid,
glacial
Acidity
regulator
Used to help control dough
fermentation or to reduce spoilage.
403 Sodium alginate Anti-oxidant Slow down color and flavor changes so
foods made using oils and fats can be
kept for longer.
▪ Food additives are substances added to product to perform specific
technological functions. These functions include preserving, increasing shelf-
life or inhibiting the growth of pathogens or adding coloring and flavoring to
food for interest and variety.
▪ According to the FDA, THE TERM REFERS TO “ Any substances the
intended use of which results or may reasonably be expected to result,
directly or indirectly in its becoming a component or otherwise affecting the
characteristics of any food”.
▪ To regulate these additives and inform consumers, each additives is
assigned a unique number called an ‘E number’, which is used in Europe for
all approved additives.

3. Categories :
FOOD PRESERVATIVES: Substances that prevent the
growth of microorganisms ( BACTERIA, YEAST etc.)and
slow the oxidation of fats that causes rancidity. Food
preservatives may also inhibit visual deterioration, such
as enzymatic browning reaction in appeals after they eat
during food preparations..
ANTI-OXIDANT : Additives that capable of delaying or
preventing rancidity of food due to oxidation and therefore
lengthen the shelf-life products. They are very important in
food industry because they allow foods to conserve their
nutritional properties and their quality levels.
EMULSIFIER: Emulsifier have a big effect on the
structure and texture of many foods. They are used
to aid in the processing of food and also to help
maintain quality and product softness, reduce staling
and modify structure and consistency.
FLAVOURS ENHANCER: These are used to a food in
order to supplement or enhance its own natural flavor.
The concept of flavor enhancement originated in Asia.
THICKENERS,, STABILIZERS& GELLING AGENTS: Thickeners thicken
food and ensure uniform consistency. Stabilizer make it possible for
two or more ingredients to stay together. Gelling agents modify food
texture through the formation of a gel to help food set.
FOOD COLOURING: Color additives is
pigment that imparts color when it is
added to food. It make food more
attractive and to restore color that may
have been lost during processing.

4. Sandesh is one of the heat-acid coagulated milk
product available in India. It is a sweet product
mostly produced in unorganized small-scale
sectors FSSAI(2011) has so far not laid down any
standards for Sandesh.
Preparation of Sandesh in a nut cell :
Milk is heated to 90-95C followed by cooling to
70C.
A coagulating agent such as citric acid, Calcium
lactate(as solution), lemon juice or sour whey is
added to precipitate the milk.
The precipitation of milk involves the formation
of large structural aggregates of whey protein in
which milk fat, other colloidal and soluble solids
such as carbohydrate, calcium, phosphate,
Vitamins, nitrogen's, materials entrained with
whey
The whey is drained out through a muslin cloth.
The partly de watered product is called as
“Chhana”.
Chhana is kneaded into a uniform dough, mixed
with sugar and cooked over low flame with
constant scraping until the mixture gets the
desired consistency and flavor.
SANDESH :

5. ADDITIVES USED IN
SANDESH:
Additives Purpose of use
1.
Carrageenan,
Car boxy
methyl cellulose
(CMC), Sodium
Alginate
Used as thickeners and emulsifiers to
improve the water binding and fat
retention capacity. Addition of these
ingredients decrease the hardness,
fracturability, adhesiveness,
cohesiveness, gumminess and
chewiness of sandesh and improve
the sensory body and texture , color,
appearance of the product.
2) Butylated
hydroxyanisole(
BHA), tertiary
butyl
hydroquinone
(TBHQ)
Used as synthetic Anti- oxidants in
Sandesh.
3) Sodium
benzoate,
Potassium
sorbate, sodium
metabisulphite
Used as preservatives in Chhana to
make sandesh to prolong the shelf-
life through prevention of fungus
growth in product. Among these
preservatives, potassium sorbate
used at 0.3% was found to be most
effective in preventing the growth of
fungus up to 10 days
4 ) Sorbitol Used as Sweeteners.
5 ) Different
Colorants
used to unlift the appearance.
6) Flavors Different types of essence are used
to give a particular taste or smell.

6. Sandesh represents the traditional Indian dairy
product used as sweet dairy desserts. It is
popular through out eastern part of India
especially in West Bengal. It is a good source of
high quality animal proteins, fats, minerals &
Vitamins.
But sometimes the
chemical used in preparation may have some
harmful effects that can impact our body very
badly. So it has become important that people
are aware what could possible be added to the
low quality product.
Additives Effects on body
1) Butylated
hydroxyanisole
U.S Department of Health and
Human Services 2011 Report on
Carcinogen, BHA is reasonably
anticipated to be a human
carcinogen. The compound in also
listed on Cali formers lists of
chemicals known to the state to
cause cancer.
2) Sodium Benzoate Use of large amount of sodium
benzoate cause nausea, vomiting,
abdominal pain, headache and so
on.
3) Sugar Overconsuming sugar can increase
triglyceride and LDL cholesterol,
both of which increase the risk of
heart disease, also it leads to weight
gain, hormone disruption and
diabetes.
4) Food colorants All food colorants mixed with or
without flavor additives induced a
significant decrease in body weight,
hemoglobin concentration and
R.B.C count.
HEALTH HAZARDS :
Some additives used in Sandesh and their
side effects in human body --------

7. Although the use of natural food additives in
food is an ancient practice, it is currently
gaining increasing importance because
consumers are wary of the health problems
related to the use of synthetic food additives.
Use of natural ingredient is seen as an
ecologically sustainable, non- hazardous food
additives.
Examples of natural food additives used
in Sandesh preparation------
Name Purpose of use
Beet, mint &
ginger
Used as natural anti-
oxidants in Sandesh.
Among the natural anti-
oxidants ginger has the
highest anti-oxidant activity
which is similar to that of
TBHQ.
Honey and nolen
Gur
Used as natural sweeteners
in Sandesh. Honey can
lower the microbial load and
improve the shelf-life of the
Sandesh.
Betalain The application of a natural
colorant based on Betalain
in the production of
Sandesh is a new concept
in Indian food industry. It is
used in the manufacture of
Sandesh at the rate of
0.5g/15g of product.
NATURAL INGREDIENTS :
THANK YOU