m To identify the reason(s) why food additives are used.

m To understand the different sources of food additives.

m To understand the different roles and functions of food
additives in food.



 
 


 


         

  
   

  
   
  

 



 
  
 
@dditives may be:
‡ natural ± found naturally, such as extracts from beetroot
used as a coloring agent;

‡ manmade versions ± synthetic identical copies of

substances found naturally, such as benzoic acid used as a
preservative

‡ artificial ± produced synthetically and not found naturally

Oreservatives aim to:
‡ prevent the growth of micro-organisms which could cause
food spoilage and lead to food poisoning;

‡ extend the shelf-life of products, so that they can be

distributed and sold to the consumer with a longer shelf-life.

For example, bacon, ham, corned beef and other µcured¶

meats are often treated with nitrite and nitrate (E249 to
E252) during the curing process.
m ïodium Nitrite stabilizes the color in preserved
meats
m @dding nitrite to foods can form small amounts
of nitrosamines (potent cancer causing
chemicals).
m Companies are now adding ascorbic acid or
erythorbic acid to help reduce this problem.
m ïeveral studies have lined cured meat/nitrite
with various types of cancer. It is suggested that
pregnant women avoid all of these products.
@ntioxidants aim to:
‡ prevent food containing fat or oil from going rancid due to
oxidation, i.e. developing an unpleasant odour or flavour;

‡ prevent the browning of cut fruit, vegetables and fruit

juices (and so increase shelf life and appearance).

For example, vitamin C, also known as ascorbic acid, is one

of the most widely used antioxidants.
‡ Restore color lost during processing or storage

‡ Ensure that each batch produced is identical

in appearance or does not appear µoff¶;

‡ Reinforces color already in foods, e.g. enhance

the yellowness of a custard;

‡ Give color to foods which otherwise would be colorless

(e.g. soft drinks) and so make them more attractive.
Klue 1, Klue 2, Citrus Red 2, Green 3, Orange K, Red 3,
Red 40, Yellow 5, Yellow 6. ³Rainbow of Risks´

These colors are used in soft drinks,

sweets and ice cream.

If signs of hyperactivity or @ttention Deficit Hyperactivity

Disorder are seen in a child, these additives should be
avoided.
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CïOI List of Items to @void:

m ïodium nitrite
m ïaccharin, @spartame, @cesulfame-K
m Caffeine
m Olestra
m Food Dyes
m ïugar and salt: which can cause more harm than
all the other additives combined.
Flavor enhancers bring out the flavour in foods without
imparting a flavour of their own, e.g. monosodium glutamate
is added to processed foods.

Flavorings are added to give a particular taste. Ingredients

lists will say if flavorings have been used, but individual
flavourings might not be named.
ïweeteners include:
‡ Intense sweeteners, e.g. saccharin, have a sweetness
many times that of sugar and therefore are used in small
amounts, e.g. in diet foods, soft drinks, sweetening tablets;

‡ Kulk sweeteners, e.g. sorbitol, have a similar sweetness to

sugar and are used at similar levels.
m @spartame (Equal/Nutraïweet)
A 1970 study suggested that it caused brain tumors in
rates. In 2005 researches found that rats exposed to
aspartame had lymphomas and leukemia
A 2006 NCI studied adults over a 5 year period and didn¶t
find any risk of aspartame
m ïaccharin: (ïweet N Low) 350X sweeter than
sugar.
A 1977: Warning label placed on ïaccharin permitting it¶s
use
A Has been shown in numerous studies to cause bladder
cancer in rats
A 2000, HHï removed ïaccharin from it¶s list of cancer-
causing chemicals. Warning label was also removed.
m ïtevia:
A *ust because it¶s natural, doesn¶t mean it¶s safe!
A Not enough studies done, some tests show mutations and
damaged chromosomes of DN@.
A FD@ declared GR@ï 2008
ïplenda
Can be used in baked goods
ïafer than saccharin, acesulfame-K, and aspartame
May be used with acesulfame-K
m Consumption has soured since 1980« cheap!
m HFCï and ïugar are equally harmful
m Fructose plays a role in obesity
m 55% Fructose HFCï 50% Fructose ïugar
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