FOOD ADDITIVES

1. FOOD ADDITIVES

2. FOOD ADDITIVES
Food additives is a substances
that use in preparation, packing
and storing for giving colour,
density and strength to food.

3. Rules Of Using Food Additives
1.Given substances are allowed in the
country’s legal regulations additives used
the production of food.
2.Additives is permitted according to
predetermined criteria of purity.
3.Food additives can not be used to fix
damaged food.

4. What is E ?
If allowed to use a food additive in the European
Union , given it an E number.
Letter E symbolize to European Union.
There are more than 8000 food additives.
Only 350-400 food additives have E number.

5. Classification According To E.U.
COLOURS
•Artificial colours
•Natural colours
SWEETENERS
•Artificial Sweeteners
•Natural Sweeterners
OTHER ADDITIVES
• Acidity Regulators
• Emulsifiers
• Anticaking Agents
• Antioxidants
• Enzyms
• Gelling Agents-Tickeners
• Coating Agents
• Flavor Enhancement

6. COLORS

7. COLORS
Food coloring, or color additive, is any dye, pigment or
substance that imparts color when it is added to food or drink.
Coloring agents are usually located between E100 -E200.
•Artificial colours:
Artificial colors are not found in nature. They are produced by
chemical synthesis.
Coal is typically used as the starting material .

8. E CODE NAME COLOUR EFFECT-USES
E128 RED 2G RED
İncrease asthma symptoms. Use in meat
and milk production.
E133 BRİLLANT BLUE FCF BLUE
Rarely alergic reaction occurs. Use in ice-
cream.
E142 BRİLLANT GREEN
BS
GREEN
Alergy and anemia can occur. Use in
canned peas, mint jelly and sauces.
E102 TARTRAZINE YELLOW
The combination of the benzoate and
tartrazine can cause disease seen in
children ADHD. Use in pudding, cake,
marzipan, yoghurt.
E154 BROWN FK BROWN
İts use is limitted because it can show
mutagenic effects. Use in dried fish,
smoked fish and chips.

9. COLORS
•Natural Colours:
Natural coloring agents are pigments which are
obtained from microbial, vegetable and animal
sources.
PROPERTIES:
•Weak stability
•Limitted colour range
•pH and heat effect

10. Organic colour
İnorganic colour
NATURAL
COLOUR

11. COLOURS
• Organic colours:
E CODE NAME COLOUR OBTAINED-USES
E120 CARMINE RED
Cochineal. Marmalade and
jelly sweet
E140 CHLOROPHYLLS GREEN Grass and Nettles
E160a(i) CAROTENES YELLOW-ORANGE
Carrot and anatto plant
E163 ANTHOCYANINS RED-PURPLE Black berry and flowers
Use in fruit puree, alcoholic
and non-alcoholic
beverages,vinegar
E153 HERBAL KARBON BLACK
Charcoal, bones, meat, blood,
various fats oils and resins

12. COLOURS
•Inorganic colours:
oE171( TITANIUMDIOXIDE)
oE172 (IRON OXIDE)
oE173 (ALUMINIUM)
oE174 (SILVER)
oE175 (GOLD)
•They are often used to
give bright colours.

13. SWEETENERS

14. SWEETENERS
•A sugar substitute is a food additive that duplicates the
effect of sugar in taste, usually with less food energy. Some
sugar substitues are natural and some are synthetic.
•Natural sweeteners:
Typically chemicals are separated from the plant. Some of
these substances can be used instead of sugar even though
they contain less energy than that of the same weight
sweeter than sugar.

15. SWEETENERS
• Sorbitol (Glucitol): It can be obtained by reduction of glucose,
changing the aldehyde group to a hydroxyl group. Most sorbitol is
from corn syrup, but it is also found in apples, pears, peaches, and
prunes. E code is 420.

16. SWEETENERS
• Stevia (Genus): Extracted from the leaves of the plant species Stevia
rebaudiana. Stevia's taste has a slower onset and longer duration than
duration than that of sugar, and some of its extracts may have a bitter
licorice-like aftertaste at high concentrations.

17. SWEETENERS
•Glycerol (Glycerine): is a simple sugar alcohol compound. It
is a colorless, odorless, viscous liquid that is widely used
in drug formulations.
• In food and beverages, glycerol serves as
a humectant, solvent, and sweetener, and may help preserve
foods. E code is 422.

18. SWEETENERS
•Others Natural Sweeteners;
Xylitol (E967)
Lactitol (E966)
Maltitol (E965)
Isomalt (E953)
Thaumatin (E957)

19. SWEETENERS
• Artificial Sweeteners: They are obtained in the laboratory by
synthesizing like natural sweetener agent.
• Usually contains zero or near zero amount energy (calories).
• Aspartame: is an artificial, non-saccharide sweetener used as
a sugar substitute in some foods and beverages. Aspartame is
approximately 200 times sweeter than sucrose (table sugar). E
951.

20. SWEETENERS
•Acesulfame potassium: It is a low calorie sweeterner
and knows organic syhntetic salt.
•It is used in the food during the cooking or baking.
•Uses: Gum, beverage, dry beverage mixes, gelatin
puddings and cream.

21. SWEETENERS
•Saccharin: Is an artificial sweetener with effectively
no food energy which is approximately 300 times as
sucrose or table sugar, but has a bitter or
especially at high concentrations. It is used to sweeten
products such as drinks, candies, cookies, medicines,
toothpaste.E number is 954.

22. SWEETENERS
•Other artificial sweeterners:
Cyclamate (E952)
Neohesperidine dihydrochalcone
Sucralose (E955)

23. OTHER ADDITIVES
•Acidity Regulators: Inability to control the pH
can cause growth of bacteria that could
health.So we need to use acidity regulator in
food product.
•Some of acidity regulators;

24. E CODE NAME USES
E260 ACETIC ACID butter, margarine, curry powder, cooking oil, processed
cheese
E263 CALCIUM ACETATE packed sweets
E270 LACTIC ACID cheese ,milk, meat, sauces and drinks
E296 MALIC ACID konserve meyve, sebzeler ve bakliyat, reçeller,
marmelatlar, donmuş sebzeler
E297 FUMARIC ACID bread, fruit drinks, turta dolguları,wine jam, marmalade
E330 CITRIC ACID fruit and vegetable (especially lemon and linden) non-
alcoholic beverages
E334 TARTARIC ACID bakery products, candy

25. EMULSIFIERS

26. EMULSIFIERS
•Mixing two substances, such as oil -in-water emulsifier to
each other is called externally added agent to get a
homogeneous appearance.
•What are the benefits of emulsifiers used in food
products?
1. Strengthens the internal structure of the Increases the
consistency of the product,
2. Increases the consistency of the product,
3. According to product fluency, shape,
4. Extend the shelf life of the product.

27. EMULSIFIERS

28. EMULSIFIERS
•Some common applications of
emulsifiers;
•Bread: It is possible to make bread
emulsifiers but the result is often dry, low
and easily stales. There are two types of
used in bread: dough strengtheners (e.g.
tartaric acid esters (E472e) and sodium
stearoyl-2-lactylate (E481, E482)) and
softeners (e.g. mono- and di-glycerides
(E471)).

29. EMULSIFIERS
•Ice-cream: Ice-cream is one of the most complex
foods we encounter; both a foam and an emulsion it
contains ice crystals and an unfrozen aqueous mix.
Emulsifiers are added during the freezing process, to
promote a smoother texture and ensure the ice-cream
not melt rapidly after serving. They also improve freeze-
stability. Mono and diglycerides of fatty acids (E 471),
(E 322) and polysorbates (E 432, E 436) are commonly
in ice-cream production. All this applies to other
such as sorbet, milkshake, frozen mousse and frozen
as well.

30. EMULSIFIERS
•Margarine: Emulsifiers give margarine the required
stability, texture and taste. To ensure that the water
are finely dispersed in the oil phase, mono and
of fatty acids (E 471) and lecithin (E 322) are widely
•Citric acid esters of mono and diglycerides (E 472c)
the margarine from splattering while polyglycerol esters
477) and lactic acid esters make up for the good quality
margarine used to bake cakes, for example.

31. EMULSIFIERS
•Where are the areas of application of emulsifiers ?
Salad dressings,
Ready soups,
Dairy products,
Cosmetic and pharmaceutical production,
Meat and meat made ​​materials.

32. ANTICAKING AGENTS

33. ANTICAKING AGENTS
An anti-caking agent is an additive placed in powdered
or granulated materials, such as table salt, to prevent
the formation of lumps and provide to easy packaging,
transport, and consumption.
The most important anti-caking agents;

34. ANTICAKING AGENTS
1.E550(Sodium Silicate): It can use in canned
products(especially canned peach) and vanilla powder.
2.E551(Silicon Dioxide): It improves clarity in beverages
and reventing agglomeration keeping up 120% by
weight of moisture.

35. ANTICAKING AGENTS
3.E533a(ii)(Magnesium Trisilicate): The additive is often
employed by fast food chains to absorb fatty acids and
remove impurities that form in edible oils during the frying
process.

36. ANTICAKING AGENTS
4.E542 (Edible bone phosphate): Many dried
substances contain edible bone phosphate as
anticaking agents. It obtained from animal bone,such
as pork and beef. Because of this, some religious
groups do not use this item.

37. ANTIOXIDANTS

38. ANTIOXIDANTS
• Antioxidants are used for to prevent the effects like
bad smell, bitter taste and brownish color which
come up when the animal fats, vegetable oil and
vitamins are combined with the atmospheric oxygen
and free radicals.

39. ANTIOXIDANTS
• Antioxidants can also be produced in the body or
taken from outside.
• Many vegetables and fruits,vegetable oils,white and
red meat,fish,cereals,nuts and walnuts are natural
antioxidant source.
• A,C,E vitamins and Selenium are the most important
antioxidants taken from outside.

40. ANTIOXIDANTS
1. L-Ascorbic Acid (Vitamin C): E code is E300 and molecular
formula is C6H8O6. It is obtained from bacterial
fermentation of glucose and also is found some vegetables
and fruits such as lemon, orange, kiwi, strawberry,cabbage
and artichoke.When meat products,vegetables-fruit
products and breads is labeled E code,L-ascorbic acid lose
Vitamin C properties and it uses antioxidant.

41. ANTIOXIDANTS
• L-Ascorbic acid(Vitamin C)

42. 2. Vitamin E (Tocopherols and Tocotrienols): Vitamin E
found in nature 2 form.They are tocopherols and
tocotrienols. Vitamin E is the most important cell
antioxidant and it can transport cell membrane. With
this feature,cell can live long time and resfresh itself.
Also reduces the progression of the Alzheimer's
disease.
ANTIOXIDANTS

43. • Tocopherols: Alpha, beta, gamma and delta forms
show Vitamin E properties. Alpha tocopherols are the
most active biologically, but delta tocopherols are the
most active as an antioxidant. Tocopherols usually
obtained from soya, wheat, rice, cottonseed, corn or
synthetic ways.
ANTIOXIDANTS

44. • E307 (Alpha tocopherol): Especially uses to
prevent rancidity of fats.
ANTIOXIDANTS

45. ANTIOXIDANTS

46. ENZYMES

47. • Enzymes,which initate and acelerate biochemical
reactions, are compounds and leaving unchanged
from reaction.
ENZYMES

48. • Advantages of using enzyme as food additive;
1. Enzymes are prefered for being natural source. In
last product,enzymes can not changes to other
products and they are found same situtiation.
2. Enzymes show more specific properties. Their
activities can standardized easily. Also they can not
shows adverse reaction.
ENZYMES

49. 3.Enzymes can control shape, rate and time of reaction easily.
4.Effect of enzymes is deactivite in need of that in some reaction.
5.Enzymes can work in neutral pH and room temperature.
ENZYMES

50. Enzymes in Food Industry
Amylase uses:
• in high recycled syrup and production of grape sugar
• in modification of grain from pre-fired grain.
• in syrup of chocolate for control of viscosity
• in juice,fruit extract and disposing starch from pectin.
ENZYMES

51. Pectinase uses
• Production and clarifying of juice and wine.
• Process of grape,plum and orange before drying.
• Production of the low methoxyl pectin.
Glucose oxidase-catalyzes uses
• Removing glucose from production of eggs additive.
• Removing oxygen from food and drink.
ENZYMES

52. Protease uses
• Softing and ripen of fresh meat,
• Modification of for fusing of bread and cracker,
• Production of protein’s hydrolyzate.
• Polishing beer in cold,
• Production and ripen of various cheese.
ENZYMES

53. Lipase uses
• Occuring aroma in various cheese
• Using in product with containing lipase modified
butter.
• Enrichmenting of aroma in product of chocolate and
margarine.
ENZYMES

54. Catalase
• Removing residual (hydrogen peroxyde) from food
product. It is important for food.
Enzymes of Aroma
Aroma compounds of sulphur occurs with enzyme
effect like onion, garlic, mustard and cabbage.
ENZYMES

55. OTHER ADDITIVES
•Gelling Agents-Tickeners
•E400-E500
•Use of purpose: To obtain the consistency required for food .

56. GELATİN (CODE:E441)
Gelatin derived
from animals such as
beef and fish, is a
protein.
Used in; yogurt, ice
cream, chocolate,
candies,jelly.

57. ALGİNAT
Alginate ;
used as tickener in
ice-cream,fruit
juice,cream cheese,
dairy products.
•used as gelling agent
in jams, puddings

58. Locust Bean Gum
CODE: E410
Locust Bean
gum is a
tickener.

59. THE OTHER GELLİNG AGENT AND
TİCKENERS
•AGAR AGAR(E406)
•CARRAGEENAN(E407)
•GUAR GAM (E412)
•ARABİC GAM (E414)
•JELLAN GAM (E418)

60. •Flavour Enhancement
•E600-E700
•A flavouring agent
enhances the flavour
and aroma of food.
OTHER ADDITIVES

61. VANILLIN
•Vanillin is a flavor.
•It used in ; coffe
,tea,cake,sweet,
milk drinks.

62. Monosodium
Glutamate(MSG) • It used in, canned foods,
sauces, soups, bouillon,
salami.
•This article is about the
chemical compound. For
its use in food,
see glutamic acid (flavor).

63. •BENZALDEHYDE (oil of bitter almond)
•CINNAMALDEHYDE (oil of cinnamon)
•DIALLYL DISULFIDE(oil of garlic)
•METHYL ANTHRANILATE(grape flavoring)
•MENTHOL AND MENTHONE (oil of pepermint)
OTHER FLAVORİNG AGENT

64. For the application to be effective;
1-"Which additive for which food“
2-"What dose to which additives“
giving the correct answer to the question
is required.

65. CRİTERİA FOR USE
1.It has suitable pH value for food
2.The solubility of the substance(It must be
readily soluble)
3.Specific Antimicrobial Effects
4.It must be non toxic and suitable for
application.
5.Interaction with each other as additive.
6.It should be economical and pratical to use.

66. Thanks For Attention…
04-10-512 MERVE AKTAŞ
04-10-534 ZEYNEP TAN
04-10-750 HANDE ŞENYOL
04-11-694 NEVRİYE BARDAKÇI