LIBARIOS, JODEL CRIS V. VIVAS, CONRAD VINCENT V.

Chemical Processing Methods:

1.Intermediate Moisture Foods (IMF) 2. Activity Water (AW)

3. pH Control
4. Food Additives

What is a food additive?

A food additive is any food-grade component that is added to food during preparation, processing or packaging in order to improve its quality. Food additives may be natural compounds derived from plants or animals or they may be derived from inorganic compounds found in nature, or even synthesized in laboratories.

Types of Food Additives:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Preservatives Antioxidants Stabilizers and Emulsifiers Food Coloring Flavorants Artificial Sweeteners Leavening Agents Flour Treatment Agent and Dough Conditioners Curing Agents Nutrients

Preservatives
- are naturally occurring or synthetically produced substances that are added to products such as foods to prevent decomposition by microbial growth or by undesirable chemical changes. Sorbic Acid Benzoic Acid Sulfites Propanoic Acid EDTA Salt

Sorbic acid (2,4-hexadienoic acid) and its salts

These are naturally occurring substances that can effectively inhibit the activity of molds, yeasts and aerobic bacteria, and also prevent the growth and reproduction of botulinum, staphylococcus, salmonella and other harmful microorganisms. They are unsaturated fatty acid or salts, which can be absorbed by the body's metabolic system and rapidly decomposed to carbon dioxide and water leaving no residue in the body.

Sorbic acid has actually there major advantages.

1. wide range of applications - sorbic acid can be used in drinks, wine, spices, meat, aquatic products, pickled vegetables and other food preservative, and fruit preservation. 2. sorbic acid is easy to use. - may be added directly, also may be sprayed or impregnated. Sorbic Acid can be directly added to flour or dough, generally used in an amount of 0.1% - 0.15%. 3. it doesnt impart taste or flavor to the food.

pH Dependency of Sorbic Acid

pH < 4.0, increased in antibacterial activity

pH > 6.0, decreased in antibacterial activity

Benzoic acid (C6H5COOH) and its salts

- has ability to inhibit the growth of mold, yeast and some bacteria - food preservative content: 0.05 0.1%. - the anaerobic fermentation of glucose decreased by 95% in pH of 5 and below. - used in acidic food and beverage like 1. fruit juice (citric acid) 2. sparkling drinks (carbon dioxide) 3. pickles (vinegar) 4. other acidified food

Sulfites
- are compounds that contain the sulfite ion SO32

- known to the Romans, Greeks and Egyptians who used gas to preserve wine
- multifunctional food ingredients which act as preservatives, antioxidants and color stabilizers - they have more pronounced antibacterial effect that other preservatives and are very essential in controlling bacterial growth

Sulfites
- In the mass production of wine it is also used to prevent browning of white wines and to quickly end fermentation. - Without sulfites, grape juice would quickly turn to vinegar. - Other foods high in sulfite are dried fruits, pizza, oven chips, jam, seafood products and processed meats.

Propanoic acid (CH3CH2COOH)

- can prevent the growth of molds, fungi, yeasts and bacteria in foods at the levels between 0.1 1% by weight
- used as preservative for both animal feed and food for human consumption. About half of the world production of propanoic acid is used for preservation of cattle feed - mostly used in baked goods, which use the sodium and calcium salts - works better in the more alkaline conditions of bakery products and may be used, for example, to delay the green mold growth on bread.

Salt of EDTA
- a synthetic compound that promotes color, texture and flavor retention for a very wide variety of food products, from pickled products, canned food like shrimps and beans - acts clarifiers for distilled alcoholic products - acts as a preservative as it prevents the growth of bacteria and other microorganisms in egg-based products like mayonnaise and sandwich spreads. Used in very low amount from 25 200 ppm depending on the food product.

Antioxidants
These are molecules that inhibits the oxidation of other molecules. Oxidative rancidity is often responsible for the off-odors and off-flavors that can develop in many foods. The condition of rancidity develops in foods that contain fats or oils and occurs when atmospheric (molecular) oxygen reacts with the unsaturated part of fatty acid esters to form peroxides, hydroperoxides, and finally carbonyl compounds. Reaction products such as aldehydes, acids, ketones, and alcohols impart the harsh flavors and odors that render foods useless.

There are some important facts about oxidative degradation of foods that need to be remembered. 1. Oxidation can be catalyzed by light, heat, or the presence of metal ions. 2. Once the oxidative reaction is initiated and left unchecked, it will progress at an increasing rate. 3. Most important, once a food item becomes rancid, nothing can reverse the oxidative process or restore the food to its original quality.

Antioxidants
1 Ascorbic Acid (Vitamin C)

2
Tocopherols (Vitamin E)

BHA and BHT

Ascorbic acid (vitamin C)

- used extensively in the food industry, not only for its nutritional value but for its many functional contributions to product quality - can improve the color and palatability of many kinds of food products - by removing oxygen from its surroundings, ascorbic acid in its reduced form becomes dehydroascorbic acid. This oxidizing action reduces the available oxygen in its immediate environment, making ascorbic acid an effective antioxidant. - usually 3.3 mg of ascorbic acid will remove the oxygen in 1cc of headspace.

Tocopherol (vitamin E)
- it is a mixture of 8 forms (homologues) namely, Alpha (), Beta (), Gamma () and Delta () Tocopherol and 4 tocotrienol homologues (, , , )

- effective antioxidantsat relatively low concentrations (100 to 300 ppm of fat weight). their effectiveness is known to diminish when used at high levels (>500 ppm of fat weight).
- food fats such as lard, tallow, and butter oils are good examples where tocopherol is best used. Tocopherols are also applicable to poultry fats, paraffin wax, and fish oils.

BHA and BHT

Butylated hydroxyanisole (BHA) and the related compound butylated hydroxytoluene (BHT) are phenolic compounds that are often added to foods to preserve fats. Oxygen reacts preferentially with BHA or BHT rather than oxidizing fats or oils, thereby protecting them from spoilage. In addition to being oxidizable, BHA and BHT are fatsoluble. In addition to preserving foods, BHA and BHT are also used to preserve fats and oils in cosmetics and pharmaceuticals.

Stabilizers and Emulsifiers

Stabilizers are substances which make it possible to maintain the physico-chemical state of a foodstuff, enable homogenous dispersion of two or more immiscible substances in a foodstuff and retain or intensify an existing color of a foodstuff. Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.

Stabilizers and Emulsifiers

The purpose of these food additives is to maintain consistent texture and to prevent the separation of ingredients in such products as margarine, low-fat spreads and dairy products, ice cream, salad dressings and mayonnaise. Many reduced-fat and low-fat versions of common foods are dependent on this technology. Any recipe that requires the mixing of ingredients that normally do not mix, such as fat and water, need emulsifiers and stabilizers to impart and maintain the desired consistency.

Some Common Food Stabilizers and Emulsifiers: 1. Alginic acid is a popular food stabilizer that is derived from brown algae is used in ice-cream and syrups that we use on desserts. 2. Agar agar is also used as a food stabilizer in the food products like canned meat and pudding. 3. Carrageenan is like agar agar that is also obtained from red algae. 4. Pectin or calcium chloride is used as food emulsifiers in dairy products.

Food Coloring
Also known as color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. Artificial food coloring is derived from coal tar and petroleum. They come in many forms consisting of liquids, powders, gels and pastes. Due to its safety and general availability, food coloring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects and medical devices.

Purpose of Food Coloring Enhancing naturally occurring colors. Protecting flavors and vitamins from damage by light. Decorative or artistic purposes such as cake icing. Masking natural variations in color. Providing identity to foods. Improves taste Added to food or drink to change its color Improves and maintains nutritional value of food

Some Common Natural and Artificial Food Coloring: Caramel coloring, made from caramelized sugar Annatto, a reddish-orange dye made from the seed of the achiote. Chlorophyllin, a green dye made from chlorella algae Cochineal, a red dye derived from the cochineal insect, Dactylopius coccus Betanin, extracted from beets Pandan (Pandanus amaryllifolius), a green food coloring Butterfly pea (Clitoria ternatea), a blue food dye Quinoline Yellow Patent Blue

Flavorant
It is substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Flavorings are focused on altering the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorings are focused on scent and taste.

Smell Flavorants

Taste Flavorants

Smell flavorants,

or simply flavorants are compounds that give flavor to food. They are engineered and composed in similar ways as with industrial fragrances and fine perfumes. To produce natural flavors, the flavorant must first be extracted from the source substance. The methods of extraction can involve solvent extraction, distillation, or using force to squeeze it out. The extracts are then usually further purified and subsequently added to food products to flavor them.

Many smell flavorants consist of esters, which are often described as being "sweet" or "fruity". This includes: Chemical 1. Diacetyl 2. Isoamyl acetate 3. Benzaldehyde 4. Cinnamic aldehyde 5. Ethyl propionate 6. Methyl anthranilate 7. Limonene 8. Ethyl decadienoate 9. Allyl hexanoate 10. Ethyl maltol 11. Ethylvanillin Odor Buttery Banana Bitter almond Cinnamon Fruity Grape Orange Pear Pineapple Sugar, Cotton candy Vanilla

Taste Flavorants

or flavor enhancers are compounds that enhance the taste of the food product - salty and sweet tastes. These are largely based on amino acids and nucleotides. The most popular taste flavorants are the glutamic acid salts. This amino acid's sodium salt, monosodium glutamate (MSG), a notable example, is one of the most commonly used flavor enhancers in food processing. Other taste flavorants are: glycine salts, guanylic acid salts, inosinic acid salts and 5'-ribonucleotide salts.

Artificial Sweeteners
Common form is SUCROSE

Sucrose is an ideal sweetener

It has a pure sweet taste, not mixed with overtone of bitterness and saltiness. `
Calories

Diabetics and overweight, who must restrict their intake of sugar, must have an alternative to sucrose.

Artificial Sweeteners
Thus, synthetic non-nutritive sweeteners came into use.

Artificial Sweeteners
Food additives that add sweetness with or without the extra calories.

<2% of the Calorific Value of Sucrose

Artificial Sweeteners
Why is it that high calorie food is not recommended for diabetic and overweight/ obese people?
Answer: Calorie is a unit of energy. a. For overweight or obese people Your body is capable of doing only two things with the calorie energy that it absorbs; it must either BURN IT or STORE IT.

If you eat more calories than you burn you will GAIN WEIGHT. If you burn more calories than you eat you will LOSE WEIGHT. if you eat the same amount of calories that you burn your WEIGHT WILL NOT CHANGE.

Artificial Sweeteners
B. For Diabetics
Answer Diabetes is a chronic disease in which food is not properly absorbed in the body to be used as energy. This results in high levels of sugar in the blood. During digestion: Food smaller sugar particles (glucose) enters blood stream Diabetic little insulin production, and their body is unable to use insulin properly Function of insulin: causes the cells in the liver, muscle, and fat tissue to take up glucose from blood and convert it to glycogen that can be stored in the liver and muscles

Artificial Sweeteners
Types of Artificial Sweetener
Cyclamate Saccharin Acesulfame K
Sucralose

Aspartame

Artificial Sweeteners
Types of Artificial Sweetener
The first synthetic sweetening agent

Saccharin

accidentally discovered in 1879 by researcher Constantine

Fahlberg
Formulaa C7H5NO3S about 300 times sweeter than sugar and has zero calories, saccharin leaves an unpleasant metallic aftertaste.

Artificial Sweeteners
Types of Artificial Sweetener
It is about 200 times sweeter than sugar

Acesulfame K
Acesulfame K is used in baked goods, chewing gum, gelatin desserts, and soft drinks.

Artificial Sweeteners
Types of Artificial Sweetener
produced from two amino acidsaspartic acid and phenylalanine about 180 times sweeter than sucrose

Aspartame

Artificial Sweeteners
Types of Artificial Sweetener
made from sugar unlike the other artificial sweeteners Sucralose The process selectively replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms.

inert molecule. Once the product is consumed, it passes through the body without being used for energy, so it has no calories and the body does not recognize it as a carbohydrate.

Artificial Sweeteners
Types of Artificial Sweetener
Sodium cyclamate, known as Magic Sugar in the Philippines It has 30 50 times sweetness than sugar It has unpleasant taste, and usually mixed in 10 part of cyclamate to 1 part of Saccharin to mask off-taste of both sweeteners.

Cyclamate

Leavening Agents
Food additive described as substance used to produce or stimulate production of Carbon dioxide in baked goods to impart a light texture. a. Yeast eukaryotic microorganisms classified in the kingdom Fungi it converts the food /fermentable sugars present in dough into the gas CO2. b. Baking soda (Sodium carbonate)

Flour Treatment Agent / Dough Conditioners

Substances added to milled flour, at the mill, to improve its color and baking qualities, including bleaching and maturing agents. For years potassium bromate was the main dough conditioner used in bread. replaced with sodium stearyl-2 lactylate in most commercial applications.

Curing Agents
These are additives to preserve (cure) meats, give them desirable colour and flavor, discourage growth of micro-organisms, and prevent toxin formation. Ex. Sodium Nitrite Heat stable pigment

Nitrite + Meat nitric oxide w/c combines w/ myoglobin Nitric oxidemyoglobin

add flavor to the meat

inhibits the growth of Clostridium and Streptococcus

Nutrients additives
Food Additive that Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification).

Issue on Monosodium Glutamate (MSG)

Claims about MSG
(1) MSG injected to young mice resulted in brain damage. (2) MSG is neurotoxin! (3) MSG increases maternal milk (4) MSG is bad for infants

The Safety Evaluation of Monosodium Glutamate

2000 The American Society for Nutritional Sciences

MSG were evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1988. Claim 1. MSG injected to young mice resulted in brain damage Attention was paid to central nervous system lesions produced in several species after parental administration of MSG or as a consequence of very high doses by gavages. Comparative studies indicated that the neonatal mouse was most sensitive to neuronal injury; older animals and other species (including primates) were less so. Claim 2. MSG is neurotoxin! Conventional toxicity studies using dietary administration of MSG in several species did not reveal any specific toxic or carcinogenic effects nor were there any adverse outcomes in reproduction and teratology studies.

The Safety Evaluation of Monosodium Glutamate

2000 The American Society for Nutritional Sciences

Claim 3. ) MSG increases maternal milk Ingestion of monosodium glutamate (MSG) was not associated with elevated levels in maternal milk, and glutamate did not readily pass the placental barrier.

Claim 4. ) MSG is bad for infants Human infants metabolized glutamate similarly to adults.

Other findings
Blood levels of glutamate associated with lesions of the hypothalamus in the neonatal mouse were not approached in humans even after bolus doses of 10 g MSG in drinking water. The Committee noted that intestinal and hepatic metabolism results in elevation of levels in systemic circulation only after extremely high doses given by gavage (>30mg/kg body weight) The JECFA allocated an acceptable daily intake (ADI) not specified

The Scientific Committee for Food (SCF) of the European Commission reached a similar evaluation in 1991.

Issue on Coke Zero and other diet sodas

Claim 1 Phosphoric acid destroy bones by contributing osteoporosis
Claim 2 Aspartame, now known has been linked to numerous diseases and health problems.

Issue on Coke Zero and other diet sodas

Claim 1. Effect of Phosphorus in bones

According to the European Food Safety Authority, EFSA, 85% of the phosphorus in your body is retained within your bones.
Phosphorus regulates calcium levels in your blood.

phosphorus intake temporarily impedes the intestinal absorption of calcium.

This stimulates the release of PARATHYROID HORMONE, which increases calcium levels by promoting its re-absorption as well as sequestering calcium from the bones, leaving them weak and brittle.

Issue on Coke Zero and other diet sodas

Claim 2. Risk of Aspartame
Artificial sweeteners are regulated by the U.S. Food and Drug Administration (FDA). The FDA, like the National Cancer Institute (NCI), is an agency of the Department of Health and Human Services. Aspartame was approved in 1981 by the FDA after numerous tests showed that it did not cause cancer or other adverse effects in laboratory animals.

Issue on Coke Zero and other diet sodas

In 2005, a laboratory study found more lymphomas and leukemias in rats fed very high doses of aspartame (equivalent to drinking 8 to 2,083 cans of diet soda daily) .
Subsequently, NCI examined human data from the NIH-AARP Diet and Health Study of over half a million retirees. Increasing consumption of aspartame-containing beverages was not associated with the development of lymphoma, leukemia, or brain cancer