No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.

1. MOKSHA CHIB
13FET1003

2.  Any natural or synthetic material, other than the basic raw ingredients,
used in the production of a food item to enhance the final product.
 They are added to improve the
 Appearance
 Flavor
 Texture
 Storage properties of food
 Food additives are often referred to as E-numbers or International
Numbering System (INS).
 Giving an additive an E number means that it has passed safety tests and
has been approved for use in the European Union or the EU Legislation.

3. COLOURS
Colours make food
look more attractive
and can be added
even to restore color
during processing.
ANTIOXIDANTS
Help to stop oils &
fats from
deteriorating and
develop rancid
flavors.
ACIDITY REGULATORS
Regulate or adjust the
acid/alkali level in
the food to maintain a
sour or sharp taste.
ANTI CAKING
AGENTS
Reduce the tendency
of particles to stick
together.
PRESERVATIVES
Used to improve the
safety & shelf life of food
by controlling the
microbial growth.
STABILIZERS
Make it possible for 2 or
more ingredients to stay
together.
THICKENERS
Increases the viscosity
of the mixture without
modifying the
properties.
EMULSIFIERS
Ensure the proper
mixing of oil & water
ingredients.
FLAVOR ENHANCERS
Enhance a food’s
existing flavor.
GLAZING AGENTS
Provide a shiny
appearance or
protective coating.
HUMECTANTS
Prevents food from
drying out.

4. Sr
no.
Product taken Brand 1 Brand 2
1. Malted milk drink Boost Amul pro
2. Noodles Yippee Ching’s
3. Low fat butter Nutralite Microlite
4. Centre filled chewing gum Center fruit Center fresh

5. INGREDIENTS
Malted barley
(extracted solids)
(63%), wheat flour,
sugar, milk solids,
colour (INS150c),
glucose, salt, acidity
regulator (INS
501(ii),500(ii)), cocoa
powder, vitamins,
protein isolate, edible
fiber (INS 412), nature
identical flavouring
substances
INGREDIENTS
Malt Extract (42%),
sugar, Milk solids
(17%), Caramel (INS
150c), Cocoa solids
(2%), Vitamins,
Minerals, Permitted
emulsifiers (E322,
E471), Raising agent
(E500(ii)), DHA, Salt,
natural permitted
colour (E160a(ii)),
nature identical
flavoring substances

6. Additive Code Max level
Ammonia
caramel
E150c 2g/kg
Potassium
bicarbonate
E 501(ii) GMP
Sodium
bicarbonate
E 500 GMP
Guar gum E 412 GMP
 Caramel : Food colorant. Its color
ranges from pale yellow to amber to
dark brown and odor of burnt sugar and
bitter taste.
 K(HCO3) & Na(HCO3): Acidity regulator
(maintains the pH as it is a base),
leavening agent (gives foaming ability
to the product by decomposing to give
CO2 on heat treatment), raising agent.
 Na(HCO3): also acts as an anticaking
agent by preventing the formation of
lumps.
 Guar Gum: Emulsifier (prevents oil
droplets from coalescing), stabilizer
(prevents solid particles from settling),
thickener (gives sufficient viscosity;
works in synergy with xanthum gum)

7. Additive Code Max
level
Ammonia
caramel
E 150c 2g/kg
Lecithin E 322 GMP
Sodium
bicarbonate
E 500 GMP
Glyceryl
monostearate
E 471 GMP
Beta carotene
(veg)
E160a(ii) 600mg/
kg
 Lecithin ( Phosphotidylcholine) :
Stabilizes the emulsion and controls its
flow properties, also acts as an
antioxidant.
 Glyceryl monostearate: Acts as a
thickening agent, anti caking agent &
emulsifier.
 Beta carotene : Derived naturally and
gives yellow to orange to red colour to
the product. It also helps in dispersion
and less cloudiness In solution.

8. INGREDIENTS
Wheat flour, Edible
vegetable oil, Iodized
salt, Wheat gluten,
Mineral (E170(i)), E
412, stabilizer (
E399(ii), E450(iii),
E452(i)), Acidity
regulator (E500(i),
E501(i))
INGREDIENTS
Wheat flour, Refined
palm oil, salt, Gelling
agent (E508), wheat
gluten, emulsifier
(E452(i)), stabilizing
agent (E412), acidity
regulator (E501),
raising agent (E500(ii))

9. Additive Code
Calcium
carbonate
E 170(i)
Guar gum E 412
Calcium
lactobionate
E 399(ii)
Tetra sodium
pyrophosphate
E 450(iii)
Sodium
Polyphosphate
E 452(i)
Sodium
carbonate
E 500(i)
Potassium
carbonate
E 501(i)
 CaCO3: Performs the role of being an white colour
for surface coating, and adds Calcium content to
the product, anticaking agent, firming agent, flour
treatment agent & stabilizer.
 Calcium Lactobionate: Used as a firming agent &
makes the mix non hygroscopic.
 Tetrasodium pyrophosphate: Acts as a buffering
and emulsifying agent. It also binds to the metals
thus preventing any discoloration i.e.
sequesterant.
 Sodium polyphosphate: Sequesterant or metal
binders, have emulsifying properties. Also used to
retain water during processing 7 storage.
 Na(CO3)2 & K(CO3)2 : Act as acidity regulators.

10. Additive Code
Potassium
chloride
E 508
Guar gum E 412
Sodium
Polyphosphate
E 452(i)
Sodium
carbonate
E 500
Potassium
bicarbonate
E 501(ii)
 Potassium chloride: Mineral salt.
Used as an electrolyte replenisher.
Used as salt substitute & gelling
agent.
 Other additives perform the same
function.

11. INGREDIENTS
Edible vegetable oils,
water, common salt,
linseed oil, skimmed
milk powder,
Emulsifiers (E471,
E322), Preservatives
(E202, E200), Acidity
regulator (E330),
starch, Sequestering
agent (E385),
antioxidant (E319),
vitamin A,D,E,
Natural colour
(E160(i)
INGREDIENTS
Refined vegetable oils,
water, common salt,
Milk solid Not Fat,
Emulsifiers & Stabilizers
(E322,E471,E472,E473),
Class II Preservatives
(E200, E202, E211),
Sequestering agent
(E385), Acidity
regulator (E330),
Antioxidant (E319,
E320), starch, Vitamin
A,D,E, Natural colour
(E160a(ii), E160b)

12. Additive Code
Mono and diglycerides E 471
Lecithin E 322
Potassium sorbate E 202
Sorbic acid E 200
Citric acid E 330
Calcium/Sodium salt of
EDTA
E 385
Butylhydroxinon
(TBHQ)
E 319
Carotenes (mixture) E 160(i)
 Mono & diglycerides: Synthetic fats produced from
glycerol & natural FAs which act as emulsifiers &
stabilizers.
 Lecithin: Commercially isolated from egg yolk or soybeans,
act as an emulsifier & stabilizer in water/oil mixtures.
 Potassium sorbate & Sorbic acid: A preservative mainly
against fungi & yeasts, not effective against bacteria.
Optimal activity is at pH values below 6.5.
 Citric Acid: Acidity regulator and also enhances the
activity of other antioxidants.
 Salt of EDTA: Metal scavenger & a stabilizer. It is also used
after heavy metal intoxication to remove metals from
body.
 TBHQ: Antioxidant in oils.
 Carotenes: Water-insoluble food colour, colour ranges from
yellow to orange, depending on the solvent used for
extraction.

13. Additive Code
Mono and diglycerides E 471
Lecithin E 322
Potassium sorbate E 202
Sorbic acid E 200
Citric acid E 330
Calcium/Sodium salt of EDTA E 385
Butylhydroxinon (TBHQ) E 319
Carotenes (mixture) E 160(ii) & E 160b
Esters of mono and diglycerides E 472
Sugar esters of fatty acids E473
Butylated hydroxyanisole (BHA) E 320
Sodium benzoate E 211
 In addition to the additives present in
Nutralite, Microlite contains:
 Esters of mono & diglycerides:
Emulsifiers and stabilizers.
 Sugar esters of fatty acids: Emulsifiers
and stabilizers.
 BHA: Synthetic antioxidant to prevent
rancidity.
 Benzoates: Used as preservatives
against both yeasts and bacteria in
acidic products, ineffective against
fungi & in products with a pH above 5.
Benzoates are often preferred due to
better solubility.

14. INGREDIENTS
Sugar, Gum base, Liquid
glucose, acidity
regulator ( E330),
Emulsifier ( E322),
Antioxidant ( E320),
strawberry juice
concentrate (0.005%),
synthetic foods and
natural colors, identical
flavouring substances
INGREDIENTS
Sugar, gum base,
Humectants ( E 420),
Antioxidants ( E320),
Acidity regulators (
E330), Synthetic food
colour ( E133), Mint,
Menthol, Edible colors.

15. Additive Code
Citric acid E 330
Lecithin E 322
Butylated
hydroxyanisole
E 320
 Citric acid: Being an acidity
regulator, it provides acid/base
buffer system to the chewing gum.
 Lecithin: Provides emulsifying
property to the solution.
 BHA: Included as an antioxidant.

16. Additive Code
Citric acid E 330
Sorbitol E 420
Butylated
hydroxyanisole
E 320
Brilliant blue FCF E 133
 Additives other than citric acid and
BHA are:
 Sorbitol: Natural carbohydrate
alcohol which is commercially
produced from glucose acts as an
low calorie sweetener, stabilizer and
bulking agent.
 Brilliant blue FCF: Synthetic blue
colour added which is water soluble.

17.  Additives are an integral part of the commercially available foods
and are necessary to be written on the food packaging for
consumer awareness.
 The additives must be used only after certification by the
concerned body.
 Combinations of additives are generally used to give the product
the desired quality.
 The safety level of an additive to be included is very crucial
except for GRAS which are harmless & can be added in any
amount.