Food additives and health

1. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Food Additives & HeALtH

2. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Justification for the use of additives in food
(according to the Joint FAO/WHO Codex Alimentarius
Committee):
• preservation of the nutritional value of food;
• use in special food for consumers with specific dietary
needs;
• improvement of the stability, the organoleptic properties
and the nutritional value of food while its nature is not
drastically changed;
• use in manufacturing, processing, transport and storage of
food, but not with the intention of disguising the use of
inferior raw materials, undesirable practices, and
techniques.

3. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
The use of Food Additives
• The food additives being used should present no risk to the
health of the consumer at the levels of use.
(a) To preserve the nutritional quality of the food;
(b) To enhance the keeping quality or stability of a food or to
improve its organoleptic properties;
(c) To provide necessary constituents for foods manufactured
for groups of consumers having special dietary needs;
• All food additives shall be used under conditions of good
manufacturing practice (GMP) which quantity of the additive
added to food shall be limited to the lowest possible level
necessary to accomplish its desired effect
• Income Tax Slab And Rate For Businesses
For Cooperative Society

4. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Five main categories of additives
• Flavorings: There are approximately 1100 to 1400
natural and synthetic flavorings available to food
processors.
• Stabilizers: These are used to keep products in a set
state
• Colorings: Ninety percent are artificial and do not
contain any nutritional value.
• Sweeteners: These are designed to make the foods
more palatable.
• Preservatives: Helps maintain freshness and prevents
spoilage that is caused by fungi, yeast, molds and
bacteria.
• Acids/Bases: Provides a tart flavor for many fruits
and is used in pickling as well as putting the
carbonation in soft drinks .

5. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Classification of Food Additives
1. Preservatives:
•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

6. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Examples of selected preservatives
• a. Salt, sugar, vinegar, and pepper( common household
preservatives)
• b. Saltpeter or sodium nitrate ( used for meat curing)
• c. Sulfur dioxide ( sulfurous acid) and sulfide (inhibit discoloration
of cut fruits and serve as anti- browning agent)
• d. Benzoic acid or Sodium benzoate (for fruit juices, jellies,
margarine, and catsup)
• e. Citric and Tartaric Acids (provide the acid for flavor
improvement in syrups, drinks, and jellies)
• f. Alum and soaked lime or apog ( used as a firming agent for
pickles and fruit preserves)

7. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Cont…
2. Antioxidants
• prevent food containing fat or oil from going rancid
due to oxidation, 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, or
E300, is one of the most widely used antioxidants.
• Very-beneficial in preventing spoilage in animals fat
caused by oxidation.

8. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
3. Sequestrants
• Is a chemical which combines with a substance and
sets aside so it can be removed from the food.
• Used to inactivate a substance which interferes with the
processing of a food. They are frequently used to keep
the minerals from settling out of beverages and making
them cloudy. Sorbital and Phosporic Acid are used as
sequestrants

9. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Cont…
4. Humectants
• Prevent food from drying out
•Glycerine, Sorbital, and Monitol are called
humectants and are used in foods such as coconut
and certain confections to help retain moisture.

10. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
5. Bleaching and Maturing Agents, starch Modifier
• Chemicals such as Chlorine Dioxide, Bromate and Iodate, and
Chlorine are used in bleaching and maturing agents for flour.
The use of these materials reduces the time required for natural
aging of flour therefore is economically important.
• Bleaching agents are also used in manufacturing of certain cheese
to impart a white color.
• The bleaching agent used is Benzoyl Peroxide, Hydrogen Peroxide
is used to bleach tripe, a variety meat.

11. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
6. Emulsifiers, stabilisers, gelling agents and thickeners
• Emulsifiers help mix ingredients together that would
normally separate, e.g. Lecithins .
• Stabilisers prevent ingredients from separating again,
e.g. locust bean gum .
• Emulsifers and stabilisers give food a consistent
texture, e.g. they can be found in low-fat spreads.
• Gelling agents are used to change the consistency of a
food, e.g. pectin , which is used to make jam

12. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Cont...
7. Surface Active Agents
• Lecithin is an emulsifier, an example of surface- active agents. When
added to baked goods, it facilitates in machining of dough and
improves resulting bread appearance.
8. Anti-caking agents, Anti – foaming agents
• Anti-caking agents ensure free movement or flow of particles, e.g. in
dried milk or table salt.
• Anti-foaming agents prevent or disperse frothing, e.g. in the
production of fruit juices.
• Calcium Phospate, Silica Gel in curing mixes and Stearate are
examples of anti-caking agent

13. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
9. Colours
• restore colour lost during processing or storage, e.g.
marrowfat peas;
• ensure that each batch produced is identical in
appearance or does not appear ‘off’;
• reinforces colour already in foods, e.g. enhance the
yellowness of a custard;
• give colour to foods which otherwise would be
colourless (e.g. soft drinks) and so make them more
attractive

14. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Cont…
10. Flavour enhancers
• Flavour enhancers bring out the flavour in foods without imparting
a flavour of their own, e.g. monosodium glutamate (E612) is added
to processed foods. For example some soups, sauces and sausages.
Flavourings, on the other hand, are added to a wide range of
foods, usually in small amounts to give a particular taste. These do
not have E numbers because they are controlled by different food
laws. Ingredients lists will say if flavourings have been used, but
individual flavourings might not be named.

15. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
11. Acids, bases and buffers
Acids, bases and buffers control the acidity or alkalinity of
food, for safety and stability of flavour.
12. Glazing agents
Glazing agents provide a protective coating or
sheen on the surface of foods, e.g. confectionary
(for appearance and shelf-life).

16. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Criteria for Use
Before being considered for use, a chemical
preservative needs to fulfill the following
conditions:
1. It must be non-toxic and suitable for application.
2. It must not impart off-flavors when used at levels
effective in controlling microbial growth.
3. It must be readily soluble.
4. It must exhibit antimicrobial properties over the
PH range of each particular food.
5. It should be economical and practical to use.

17. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Center for Food Safety Sues FDA Over
Food Additives
The Center for Food Safety has filed a lawsuit against the US Food
and Drug. Administration over the FDA’s regulation of food additives and its
‘Generally Recognized as Safe’ (GRAS) programme. According to the suit, the
FDA has relied on a proposed rule over the last 15 years allowing food
manufacturers to determine whether a food additive is safe enough to be
included on the agency’s list of ingredients that are ‘generally recognized as
safe’. Ingredients not on the GRAS list require agency approval before they
can be used in food. This proposed rule was not final when the FDA began
accepting GRAS notices in 1998 and it still has not been finalised today.
In the complaint, the Center for Food Safety asks the court to
vacate (set aside) the proposed rule and require that the FDA apply the
previous GRAS rule.
According to the suit, the FDA’s conduct in relying on a proposed
rule ‘indefinitely’ – and not considering nor responding to public comments
in the process of finalising it – violates the rule-making requirements of the
Administrative Procedure Act.

18. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
HEALTH HAZARDS
• Sodium Nitrite( bacon, ham, hot dogs, luncheon meats, smoked
fish, and corned beef) When grilled it transforms into a reactive
compound that has been linked to cancer.
• BHA and BHTBHA and BHT( many foods such as cereals, chewing
gum, potato chips, and vegetable oils) It can cause allergic reactions,
hyperactivity and it may be toxic to the nervous system and the
liver. For some people, it can increase their cancer risk.
• Propyl Gallate ( meat products, chicken soup base, and chewing
gum) While not proven to cause cancer in humans, it is linked to
cancer in animals.
• Olestra ((reduced fat snack chips) Olestra blocks fat absorption
but blocks vitamin absorption as well. It can also cause severe
diarrhea, cramps and gas.

19. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
• Monosodium GlutamateMonosodium Glutamate ( soups, salad
dressings, chips, frozen entrees, and restaurant food) It can cause
headaches and nausea for some people. Try using a moderate
amount of salt as a healthier alternative.
• Trans FatsTrans Fats (numerous foods, fast food) Too much
trans fat has been proven to cause heart disease and other
serious health conditions. Experts recommend consuming no
more than 2 grams per day.
• AspartameAspartame ( low-calorie desserts, gelatins, drink
mixes, and soft drinks) Studies have shown that lifelong
consumption may increase risk of cancer or other neurological
problems.
• Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6Food
Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6 These colorings have
been linked to cancer in animals, while Yellow 6 has been linked
to bladder cancer in humans.

20. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
• Hydrogenated Fats —cardiovascular disease, obesity
• Sulfites (sulfur dioxide, metabi sulfites, and others)—allergic and
asthmatic reactions
• Sugar and Sweeteners —obesity, dental cavities, diabetes and
hypoglycemia, increased triglycerides (blood fats) or candida (yeast)
• Artificial Sweeteners (Aspartame, Acesulfame K and Saccharin)—
behavioral problems, hyperactivity, allergies, and possibly
carcinogenic. The government cautions against the use of any artificial
sweetener by children and pregnant women. Anyone with PKU
(phenylketonuria—a problem of phenylalanine, an amino acid,
metabolism) should not use aspartame (Nutrasweet).
• Refined FlourRefined Flour —low-nutrient calories, carbohydrate
imbalances, altered insulin production
• SaltSalt (excessive)—fluid retention and blood pressure increases

21. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Thank You