This power point presentation is describe more information about the food additive.Presentation have a number of additive with their pictorial as well as theoretical description. This is very knowledgeable for graduated and post graduated student. Presentation are very strategic. I hope this is helpful for you.

1. Presented By
Lakendra Singh Mauriya
M.Sc. Food Technology
CFT, IPS, UoA

2. CONTENTS
 Abstract
 Introduction
 Categories
 Function food additives
 Antioxidants
 Anticaking agents
 Colors
 Emulsifier
 Flavor enhancer
 Preservative
 Flour improver
 Thickener
 Glazing agents
 Banned food additives
 Food safety law according to FSSAI
 Effects of food additives
 Conclusion

3. TITLE- FOOD ADDITIVES
ABSTRCT
Food additives are all substance added (directly or indirectly) to basic food products.
Direct food additives are those that have been intentionally added to food for functional
purpose, in controlled amounts, usually at low levels. Indirect additives are those
entering into food products in small quantity as a result of growing, processing or
packaging. They include anything added during the production, processing, treatment,
packaging, transport and storage of food. They are used to decrease the risk of
contamination by certain microbes, maintain or improve nutritional quality, enhance
appearance, increase shelf life, reduce waste or contribute to convenience. Additives
include antioxidants, humectants, emulsifiers, flour improvers, anticaking agents etc.
Although additives are essential for food product, they can give rise to certain health
problems. The food additives categories comprise hundreds of individual compounds,
representing the majority of those normally used in the food system. They can cause
different allergies and conditions such as asthma, vomiting, headache. The substance
used as food additives should be of food grade and must meet the standards of FSSAI
or BIS specification.
Keywords- Antioxidant, Flour improvers, Appearance, Additives, FSSAI

4. INTRODUCTION
 Food additive is any substance not naturally present in a food
but added during its preparation and remaining in the finished
product.
 They include anything added during production, processing,
treatment, packaging, transport and storage of a food.

5. CATEGORIES
 Antioxidants
 Food coloring
 Flavor enhancer
 Anticaking agents
 Preservatives
 Acidity regulators
 Antifoaming and foaming agents
 Color retention agents
 Sweeteners
 Emulsifiers
 Flavors
 Flour treatment agents
 Glazing agents
 Humectants
 Thickeners
 Fortifying agents
 Bulking agents

6. FUNCTIONS OF FOOD ADDITIVES
 Improve or preserve the nutrient value.
 Maintain the wholesomeness and the palatability of foods.
 Control the acidity and alkalinity and to provide leavening.
 Provide and improve flavor.
 Color add or restore color to food

7. ANTIOXIDANTS
 An antioxidant is a molecule that inhibits
the oxidation of other molecules.
 Oxidation is a chemical reaction that can
produce free radicals, leading to chain
reaction that may damage cells.
Antioxidant such as tocopherol terminate
these chain reactions.
 In the absence of antioxidant, oxidation of
unsaturated fats takes place rendering to
foul smell and discoloration of food.

8. EXAMPLES OF ANTIOXIDANTS
NATURALANTIOXIDANTS-
 Vitamin E (Tocopherols) - This antioxidant food additive is used in the
meat pies and oils to reduce the oxidation of fatty acids and vitamins.
 Vitamin C (Ascorbic acid) – This antioxidant vitamin is used in beers, cut
fruits, dried potatoes and jams. The antioxidant vitamins in these foods
helps in preventing the discoloration of food by preventing the oxidation. It
can also act as a substitute of vitamin C in potatoes that is lost during
processing.
SYNTHETIC ANTIOXIDANTS-
 Butylated hydroxyanisole (BHA) - It is used in margarine, oils, crisps and
cheese. This antioxidant helps in preventing the reactions leading to the
breakdown of fats.
 Propyl gallate (PG)
 Butylated hydroxytoluene (BHT)

9. PRESERVATIVES
 Preservatives prevent or inhibit
spoilage of food due to fungi,
bacteria and other
microorganisms.
 It slow or prevent changes in
color, flavor, texture and delay
rancidity and maintain
freshness.
 Natural – Salt, Sugar, Vinegar
 Chemical – Benzoic acid,
Sulphur dioxide, Sorbic acid
etc.

10. PRINCIPLE PRESERVATIVES
Name Properties Uses
Benzoic acid Antimicrobial and
antifungal action in acid
foods
Jam, jellies, desserts,
juices, marmalade, soft
drinks
Sorbic acid Inhibit the growth of yeast
and moulds
Yoghurt sweets, soft drinks,
frozen foods.
Sulphur dioxide Sterilizing at high levels
inhibit fungal growth .
Fruits and vegetable
product, soft drinks, beers
sausages, dehydrated
vegetable
Sodium nitrite Inhibit growth of
Clostridium botulinum
Many processed meats
Sodium nitrate Curing salt and color
retention
Many processed meats in
conjunction with NaCl

11. FLAVOR ENHANCERS
 Flavor enhancer are used in food to
enhance the exiting flavor in the
food .
 It also increase the stability of the
food.
 E.g. monosodium glutamate is
added to processed foods.
 Natural flavor substance such as salt,
Spices and extract, herbs, roots,
essence and essential oils have been
used.

12. ANTICAKING AGENTS
 Anticaking agents keep powders such as
milk powder from caking.
 Processed food often contain ingredients
that are mixed as powders.
 Anticaking agents are added to allow
them to flow and mix evenly during the
food production process.
Caking of powder

13. COLOURS
 Colorings are added to food to
replace colors lost during
preparation or to make food
look more attractive.
 Color additive is any dye,
pigment or substance that can
impart color when added or
applied to a food.

14. EMULSIFIERS
 Emulsifiers prevent the separation of
oil and water.
 It provide surface wetting,
lubrication, and viscosity change.
 In combination with thickeners and
fat, they give a smooth pleasing
sensation in the mouth.
 E.g.- Lecithin

15. FLOUR IMPROVERS
 These are group of additives which
are added to flour used in bread
making either to improve the
elasticity of the dough and lead to
greater volume of loaf or because
they improve the stability of the
crumb and slow the process of
staling.
e.g. - KBrO3, Calcium Peroxide
Stale bread

16. THICKENERS
 Thickening agents are substances which,
when added to the mixture, increase its
viscosity without substantially modifying
its other properties.
 Edible thickeners are commonly used to
thicken sauces, soups.
 Many other food ingredients are used as
thickeners, usually in the final stages of
preparation of specific foods.
 E.g.- Polysaccharides such as gum arabic,
Pectin

17. GLAZING AGENTS
 Glazing agents provide a shiny
appearance or protective
coating to foods.
 It also protects food from
spoilage and also increase the
consumer acceptance.
 E.g.- Beeswax, Candelilla wax

18. BANNED FOOD ADDITIVE
 According to CSE, potassium bromate typically increase
dough strength, lead to higher rising and uniform finish to
baked products while potassium iodate is a flour treatment
agent
 The government banned use of potassium bromate as a
food additives following a CSE (Centre for Science an
Environment) study that found its presence in bread as
causing cancer.
 The Food Safety and Standard Authority of India (
FSSAI), however, has referred potassium iodate – also
claimed to be carcinogenic used as a food additives to a
scientific panel. “FSSAI has banned potassium bromate.

19. FOOD SAFETY LAW ACCORDING TO FSSAI
Food Additives should be technically necessary and proven to be
safe and reliable based on a risk assessment before being used.
Used of a food additives shall comply with the following
requirement:-
 Not intended to cover up food rancidness.
 Not intended to cover up quality defects of the food itself or
during the food processing.
 Food additives not used for adulteration or falsification.
 It should not reduce the nutrition value of food
 Reduce dosage levels as much as possible once anticipated
effects are achieved.

20. EFFECTS OF FOOD ADDITIVES
 Effects of food additives may be immediate or may be harmful
in the long run if you have constant exposure.
 Immediate effects may include headaches, change in energy
level, and alterations in mental concentration, behavior, or
immune response.
 Long-term effects may increase your risk of cancer,
cardiovascular disease and other degenerative conditions.

21. CONCLUSION
Food additives preserve the freshness and appeal of food between
the times it is manufactured and when it finally reaches the
market. Additives may also improve nutritional value of foods
and improve their taste, texture, consistency or color. All food
additives approved for use in the Food safety and standard
authority of India (FSSAI) to ensure that foods are safe to eat and
are accurately labeled. Additives may be incorporated in foods to
maintain product consistency, improve or maintain nutritional
value, maintain palatability and wholesomeness provide
leavening or control acidity/alkalinity, and/or enhance flavor or
impart desired color.

22. REFERENCES
 Srilakshmi. B. 2015. Food additives. In food Science. New age
international (P) ltd., Publisher. 396-405
 Potter. N. Norman. 2007. Constituents of foods : Properties and
significance. In food science. CBS Publishers & distributors
Pvt. Ltd. 24-44
 https://www.intechopen.com/download/pdf/28906.aspx
Accessed on 25-07-2017
 https://www.ciec.org.uk/pdf/secoundary/download/pdf/understa
ndingthefoodadditives.aspx Accessed on 24-07-2017