FOOD ADDITIVES 1211

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FOOD ADDITIVESFOOD ADDITIVES12111211

STEVEN C SEIDEMAN. PhDSTEVEN C SEIDEMAN. PhD

Extension Food Processing SpecialistExtension Food Processing Specialist

Cooperative Extension ServiceCooperative Extension Service

University of ArkansasUniversity of Arkansas

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FOOD ADDITIVESFOOD ADDITIVES

This module will take you through the This module will take you through the history, definition, legal/regulatory, history, definition, legal/regulatory, categories and some specific food categories and some specific food additives.additives.

Understand that this is a very broad topic Understand that this is a very broad topic yet a very important aspect of the overall yet a very important aspect of the overall food industry.food industry.

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HISTORYHISTORY

The use of salt peter in meat by the ancient The use of salt peter in meat by the ancient Egyptians was probably the first recorded Egyptians was probably the first recorded account of using food ingredients. account of using food ingredients.

Much world history and early exploration were Much world history and early exploration were an indirect result of man’s quest for spices and an indirect result of man’s quest for spices and other flavorings. (e.g Marco Polo’s travels to the other flavorings. (e.g Marco Polo’s travels to the Orient for spices; Christopher Columbus’s Orient for spices; Christopher Columbus’s voyage to find a shorter route to the Far East for voyage to find a shorter route to the Far East for spices).spices).

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General DefinitionsGeneral Definitions

FOOD ADDITIVEFOOD ADDITIVE

““A substance or mixture of substances, other than A substance or mixture of substances, other than the basic foodstuff, which is present in a food as the basic foodstuff, which is present in a food as a result of any aspect of production, processing, a result of any aspect of production, processing, storage or packaging”.storage or packaging”.

““Substances added to foods in smaller quantities Substances added to foods in smaller quantities for a specific purpose, those purposes being for a specific purpose, those purposes being color, preservation, nutrition, texture, flavor or color, preservation, nutrition, texture, flavor or cost reduction ”.cost reduction ”.

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FDA DefinitionFDA Definition The term “food additive” means any substance, the The term “food additive” means any substance, the

intended use of which results or may reasonably be intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics a component or otherwise affecting the characteristics of any food (including any substances intended for use of any food (including any substances intended for use in producing, manufacturing, packaging, processing, in producing, manufacturing, packaging, processing, preparing, treating, transporting or holding food ), if preparing, treating, transporting or holding food ), if such substance is generally recognized among experts such substance is generally recognized among experts qualified by scientific training and experience to qualified by scientific training and experience to evaluate its safety as having been adequately shown evaluate its safety as having been adequately shown through scientific procedures to be safe under the through scientific procedures to be safe under the conditions of its intended use.conditions of its intended use.

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FOOD ADDITIVESFOOD ADDITIVES

Intentional AdditivesIntentional Additives- Those which are - Those which are added to perform a specific function. They added to perform a specific function. They are measured and added in exact are measured and added in exact amounts.amounts.

Incidental AdditivesIncidental Additives-Substances present in -Substances present in foods in trace quantities as a result of foods in trace quantities as a result of some phase of production, processing, some phase of production, processing, storage or packaging. These are storage or packaging. These are unavoidable from the practical viewpoint.unavoidable from the practical viewpoint.

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Reasons for using Food Reasons for using Food AdditivesAdditives

Rapidly expanding population and migration of Rapidly expanding population and migration of population from rural to urban areas.population from rural to urban areas.

With <1% of the population growing food for the With <1% of the population growing food for the remaining 99%, much of the food would never remaining 99%, much of the food would never reach consumers in edible condition without food reach consumers in edible condition without food additives.additives.

Additives help the food supply to be more Additives help the food supply to be more palatable, convenient, nutritious and safe with a palatable, convenient, nutritious and safe with a long shelf-life and pleasing flavor.long shelf-life and pleasing flavor.

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LabelingLabeling

All food additives must be on the ingredient All food additives must be on the ingredient statement on the package label as required by statement on the package label as required by law. law.

All food ingredients must be listed in decreasing All food ingredients must be listed in decreasing order of amount or can be just listed on the label order of amount or can be just listed on the label if less than 2% of the total formula.if less than 2% of the total formula.

Food ingredients must be approved for use as Food ingredients must be approved for use as either listed as GRAS (Generally Recognized (or either listed as GRAS (Generally Recognized (or Regarded) As Safe) substances, prior Regarded) As Safe) substances, prior sanctioned or be petitioned as a food additive.sanctioned or be petitioned as a food additive.

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CONCERN OVER SAFETY?CONCERN OVER SAFETY?

Although some people are concerned over the Although some people are concerned over the safety of food additives, the use of food safety of food additives, the use of food additives have increased the overall nutrition, additives have increased the overall nutrition, safety, shelf-life and quality of our food supply.safety, shelf-life and quality of our food supply.A food additive has to be proven safe before it is A food additive has to be proven safe before it is used.(GRAS Approved ).used.(GRAS Approved ).Have you noticed that the children of every Have you noticed that the children of every generation are 1” taller than the previous generation are 1” taller than the previous generation and are better off nutritionally?.generation and are better off nutritionally?.Obesity is now the problem-too much good food. Obesity is now the problem-too much good food.

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NaturalNatural

Most food ingredients are “natural”.Most food ingredients are “natural”.They may be derived from plants or animals but They may be derived from plants or animals but are sometimes extracted and/or purified by are sometimes extracted and/or purified by artificial means.artificial means.

*Gelatin is derived from the hair follicles of hog *Gelatin is derived from the hair follicles of hog skins and beef hides. skins and beef hides. *Nitrites used to cure sausage is also natural *Nitrites used to cure sausage is also natural occurring in water, celery and beer.occurring in water, celery and beer. *Hydrogenated oils start with a natural oil but *Hydrogenated oils start with a natural oil but hydrogen molecules are added.hydrogen molecules are added.

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REGULATORYREGULATORY

FDA regulationsFDA regulations can be found in Title 21 of can be found in Title 21 of the “Code of Federal Regulations” or a the “Code of Federal Regulations” or a more simplified edition “Food Labeling-more simplified edition “Food Labeling-Requirements of FDA Regulated Foods” Requirements of FDA Regulated Foods” by James Vetter; American Institute of by James Vetter; American Institute of Baking; Manhattan KSBaking; Manhattan KS

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REGULATORYREGULATORY

USDA regulations can be found in titles USDA regulations can be found in titles 7,9 and 21of the “Code of Federal 7,9 and 21of the “Code of Federal Regulations”. One can also go to the Regulations”. One can also go to the USDA website (FSIS) USDA website (FSIS) www.fsis.usda.gov/OPPDE/rdad/publicatiowww.fsis.usda.gov/OPPDE/rdad/publications.htmns.htm. Go to . Go to Federal RegulationsFederal Regulations and use key and use key words in the SEARCH modewords in the SEARCH mode

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Categories of Food IngredientsCategories of Food Ingredients

There are literally hundreds of food ingredients.There are literally hundreds of food ingredients.

The following page shows my method of The following page shows my method of classifying food additives. By classifying food classifying food additives. By classifying food ingredients based on function, it allows for a ingredients based on function, it allows for a more thorough understanding of food more thorough understanding of food ingredients, even those not specifically listed. ingredients, even those not specifically listed.

Hopefully, this method will help you to learn Hopefully, this method will help you to learn more about food ingredients and their use. more about food ingredients and their use.

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Categories of Food AdditivesCategories of Food Additives

Preservatives-Preservatives-AntimicrobialAntimicrobialPreservative-antioxidant Preservative-antioxidant & chemical changes& chemical changesFlavoring AgentsFlavoring AgentsColoring AgentsColoring AgentsAcidulantsAcidulantsStabilizers & ThickenersStabilizers & ThickenersEmulsifiers and Surface Emulsifiers and Surface Active AgentsActive AgentsNutritional SupplementsNutritional SupplementsFirming AgentsFirming Agents

Anticaking AgentsAnticaking AgentsLeavening AgentsLeavening AgentsMaturing & bleaching agentsMaturing & bleaching agentsHumectantsHumectantsCuring agents & AdjunctsCuring agents & AdjunctsPhosphatesPhosphatesStarter CulturesStarter CulturesFats & OilsFats & OilsCost Reduction /BindersCost Reduction /BindersSpices- natural and man-Spices- natural and man-made.made.

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We will now go through each We will now go through each category of food additivescategory of food additives

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Preservatives-AntimicrobialPreservatives-Antimicrobial

Those which act to control or prevent Those which act to control or prevent growth of bacteria, yeasts and molds.growth of bacteria, yeasts and molds.Examples are sorbates, parabens, Examples are sorbates, parabens, benzoates, propionates, sulfur dioxide, benzoates, propionates, sulfur dioxide, lactate, lactate, Some food additives listed in other Some food additives listed in other categories also act as antimicrobial agents categories also act as antimicrobial agents such as salt, sugar, acids etcsuch as salt, sugar, acids etc

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Preservatives-AntimicrobialPreservatives-Antimicrobial

Calcium Proprionate-mold inhibitor in bread.Calcium Proprionate-mold inhibitor in bread.Potassium Sorbate-Mold inhibitor in cheeses, Potassium Sorbate-Mold inhibitor in cheeses, syrups, jams, mayonnaise and pickles.syrups, jams, mayonnaise and pickles.Sodium Benzoate-mold inhibitor in high acid Sodium Benzoate-mold inhibitor in high acid foods, fruit drinks and carbonated beverages.foods, fruit drinks and carbonated beverages.Sodium Lactate –used in meat to control some Sodium Lactate –used in meat to control some pathogenic bacteriapathogenic bacteriaSodium Nitrite-used in cured meat to control Sodium Nitrite-used in cured meat to control botulismbotulism

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Preservatives-Antioxidants and Preservatives-Antioxidants and Chemical ChangesChemical Changes

Some preservatives are used in food to prevent Some preservatives are used in food to prevent oxidation of fat (rancidity) and act to inhibit oxidation of fat (rancidity) and act to inhibit detrimental chemical changes.detrimental chemical changes.

Prevention of rancidity in fatty foods can be Prevention of rancidity in fatty foods can be accomplished with BHA, BHT and propyl gallate.accomplished with BHA, BHT and propyl gallate.

Citric acid, phosphoric acid and ascorbic acid Citric acid, phosphoric acid and ascorbic acid are often added to enhance the effectiveness of are often added to enhance the effectiveness of BHA and BHT.BHA and BHT.

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Preservatives-Antioxidants and Preservatives-Antioxidants and Chemical ChangesChemical Changes

Chelating or sequestering agents (EDTA Chelating or sequestering agents (EDTA and SHMP) are added to foods to bind and SHMP) are added to foods to bind trace metals which can act as catalysts in trace metals which can act as catalysts in fat rancidity.fat rancidity.These agents are used to prevent or These agents are used to prevent or reduce discoloration, cloudiness and reduce discoloration, cloudiness and rancidity.rancidity.Used in products such as soft drinks, Used in products such as soft drinks, cream style corn, shrimp and beer.cream style corn, shrimp and beer.

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FLAVORING AGENTSFLAVORING AGENTS

Sugar and salt are the most widely used Sugar and salt are the most widely used additives.additives.

Sugar not only contributes to sweetness but also Sugar not only contributes to sweetness but also adds body to beverages, tenderness to baked adds body to beverages, tenderness to baked goods and color when caramelized.goods and color when caramelized.

Salt and sugar may also be used as Salt and sugar may also be used as preservatives at high concentrations.preservatives at high concentrations.

Honey (fructose) does not spoil at room Honey (fructose) does not spoil at room temperatures.temperatures.

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Flavoring AgentsFlavoring Agents

Salt can come in many forms such as Salt can come in many forms such as table salt (Sodium Chloride) or lite salt table salt (Sodium Chloride) or lite salt (Potassium Chloride).(Potassium Chloride).

Sugars or sweetners can include sucrose Sugars or sweetners can include sucrose (table sugar), fructose, dextrose, corn (table sugar), fructose, dextrose, corn syrup and corn syrup solids, brown sugar, syrup and corn syrup solids, brown sugar, maple syrupmaple syrup

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Non-nutritive sweetners such as saccharin and Non-nutritive sweetners such as saccharin and aspartame are used. Also some polyhedric aspartame are used. Also some polyhedric alcohols such as sorbitol, mannitol etc add a alcohols such as sorbitol, mannitol etc add a sweet sensation to the taste buds.sweet sensation to the taste buds.MSG-Mono Sodium Glutamate-combines with a MSG-Mono Sodium Glutamate-combines with a protein to enhance the flavor of high protein protein to enhance the flavor of high protein foods but does not have a flavor of its own. foods but does not have a flavor of its own. “Chinese Restaurant Syndrome “ reported from “Chinese Restaurant Syndrome “ reported from MSG.MSG.Nucleotides such as disodium inosinate and Nucleotides such as disodium inosinate and disodium guanylate are flavor potentiators. disodium guanylate are flavor potentiators.

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Polyhydric AlcoholsPolyhydric Alcohols

Control Viscosity & body-soft drinks-glycerolControl Viscosity & body-soft drinks-glycerol

Crystalline retardation-candy-propylene glycol.Crystalline retardation-candy-propylene glycol.

Preservative-soft drinks-glycerolPreservative-soft drinks-glycerol

Sweetner in diet gums and candies-sorbitolSweetner in diet gums and candies-sorbitol

Dusting Agent –marshmallows- mannitolDusting Agent –marshmallows- mannitol

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COLORING AGENTSCOLORING AGENTS

*Coloring Agents come in synthetic and natural.*Coloring Agents come in synthetic and natural.*Synthetic colors include;*Synthetic colors include; FD&C yellow #5, #6FD&C yellow #5, #6 FD&C red #4FD&C red #4*The soft drink industry is the single largest *The soft drink industry is the single largest

industry to use coloring agents.industry to use coloring agents.*Natural coloring agents include;*Natural coloring agents include;

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Natural Coloring AgentsNatural Coloring Agents

SOURCE COLOR USESOURCE COLOR USE

Carotene YellowCarotene Yellow

Paprika Red PepperoniPaprika Red Pepperoni

Saffron YellowSaffron Yellow

Tumeric Yellow/GreenTumeric Yellow/Green

Caramel Brown ColaCaramel Brown Cola

Grape Skin PurpleGrape Skin Purple

Beet Powder RedBeet Powder Red

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ACIDULANTSACIDULANTS

Acids used for purposes of flavor (soft Acids used for purposes of flavor (soft drinks), buffers, preservatives (work by drinks), buffers, preservatives (work by lowering the pH) and work synergistically lowering the pH) and work synergistically with antioxidants.with antioxidants.

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ACIDULANTSACIDULANTS

Acetic AcidAcetic Acid

Sorbic AcidSorbic Acid

Succinic AcidSuccinic Acid

Adipic AcidAdipic Acid

Malic AcidMalic Acid

Citric AcidCitric Acid

Phosphoric AcidPhosphoric Acid

Lactic AcidLactic Acid

Tartaric AcidTartaric Acid

Fumeric AcidFumeric Acid

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Stabilizers & ThickenersStabilizers & Thickeners

These compounds are usually polysaccharides These compounds are usually polysaccharides derived from natural plant extracts, chemically derived from natural plant extracts, chemically modified natural products or may be completely modified natural products or may be completely synthetic products.synthetic products.

Stabilizers are added to chocolate milk to Stabilizers are added to chocolate milk to prevent chocolate particles from settling out or prevent chocolate particles from settling out or added to ice cream to bind excess water thus added to ice cream to bind excess water thus preventing ice crystals and a grainy texture.preventing ice crystals and a grainy texture.

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Thickeners are added to icings, cheese Thickeners are added to icings, cheese spreads, salad dressings, pie fillings, spreads, salad dressings, pie fillings, soups and gravies to provide the desired soups and gravies to provide the desired consistency.consistency.

Examples include alginates, methyl Examples include alginates, methyl cellulose, and gums from agar, cellulose, and gums from agar, xanthan,carrageenan, tragos, guar and xanthan,carrageenan, tragos, guar and arabicarabic

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Gelling agent-puddingsGelling agent-puddings

Thickening agent-jams, pie fillingThickening agent-jams, pie filling

Whipping agent-toppings, icingsWhipping agent-toppings, icings

Coating agents-confectionaryCoating agents-confectionary

Emulsifying agent-salad dressingEmulsifying agent-salad dressing

Foam agent-whipped toppingsFoam agent-whipped toppings

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Emulsifiers and Surface Active Emulsifiers and Surface Active AgentsAgents

Emulsifiers permit the dispersion of tiny particles Emulsifiers permit the dispersion of tiny particles or globules of one liquid into another.or globules of one liquid into another.

An oil and vinegar salad dressing illustrates one An oil and vinegar salad dressing illustrates one use of emulsifiers-an aqueous and oil in solution.use of emulsifiers-an aqueous and oil in solution.

Emulsifiers such as mono-glycerides play an Emulsifiers such as mono-glycerides play an important role in the baking industry by helping important role in the baking industry by helping to increase volume, uniformity, fineness of grain to increase volume, uniformity, fineness of grain and shelf-life.and shelf-life.

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Emulsifiers and Surface Active Emulsifiers and Surface Active AgentsAgents

Lecithin (PAM) is one of the most widely Lecithin (PAM) is one of the most widely used emulsifiers and is a natural used emulsifiers and is a natural substance found in both plants and substance found in both plants and animals.animals.

Surface active agents (surfactants) of Surface active agents (surfactants) of which emulsifiers are one type are used to which emulsifiers are one type are used to lubricate foods. Applications would include lubricate foods. Applications would include prevention of stickiness in peanut butter prevention of stickiness in peanut butter and caramel products.and caramel products.

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Examples of Emulsifiers and Examples of Emulsifiers and Surface Active AgentsSurface Active Agents

Glycerol Glycerol monostearatemonostearate

Diglycerol Diglycerol monostearatemonostearate

Sodium stearoyl-2-Sodium stearoyl-2-lactylatelactylate

Sorbitan Sorbitan monostearatemonostearate

Sorbitan monooleateSorbitan monooleate

Propylene glycol Propylene glycol monostearatemonostearate

Polyoxyethylene Polyoxyethylene sorbitan sorbitan monostearatemonostearate

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Nutritional SupplementsNutritional Supplements

Historically goiter, pellagra, rickets, Historically goiter, pellagra, rickets, Many food are fortified.Many food are fortified.Iodized salt; Bread is heavily vitamin Iodized salt; Bread is heavily vitamin fortified.fortified.Consists of traces minerals and vitamins.Consists of traces minerals and vitamins.Examples are magnesium, iron, thiamine, Examples are magnesium, iron, thiamine, riboflavin, niacin, Vit D,Vit B6, Vit B12, riboflavin, niacin, Vit D,Vit B6, Vit B12, pantothenic acidpantothenic acid

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FIRMING AGENTSFIRMING AGENTS

Firming agents are used to improve the Firming agents are used to improve the texture of processed fruits and vegetablestexture of processed fruits and vegetables

Calcium chloride, calcium lactate and Calcium chloride, calcium lactate and aluminum sulfate (alum) are used to aluminum sulfate (alum) are used to improve the texture of pickles, maraschino improve the texture of pickles, maraschino cherries and canned peas, tomatoes, cherries and canned peas, tomatoes, potatoes and apples.potatoes and apples.

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Anti-Caking AgentsAnti-Caking Agents

Anti-caking agents are important in the salt Anti-caking agents are important in the salt industry where sodium silico aluminate is used industry where sodium silico aluminate is used to prevent particle clumping.to prevent particle clumping.Calcium phosphate performs the same function Calcium phosphate performs the same function in “Tang”-type drinks.in “Tang”-type drinks.Corn starch has been added to powdered sugar Corn starch has been added to powdered sugar to keep it free-flowing.to keep it free-flowing.Calcium stearate in garlic salt is another Calcium stearate in garlic salt is another example of the use of an anti-caking agent.example of the use of an anti-caking agent.

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LEAVENING AGENTSLEAVENING AGENTS

A leavening agent is any chemical or A leavening agent is any chemical or biological substance that can produce biological substance that can produce bubbles or gas (usually CObubbles or gas (usually CO22) in dough.) in dough.These gas bubbles expand, causing the These gas bubbles expand, causing the dough to rise, thus yielding foods which dough to rise, thus yielding foods which are light in texture.are light in texture.Yeast is sometimes used but is not a Yeast is sometimes used but is not a reliable source of COreliable source of CO22 gas. gas.

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Leavening AgentsLeavening Agents

Baking powders have replaced yeast as the Baking powders have replaced yeast as the preferred leavening agent.preferred leavening agent.These powders are generally composed of These powders are generally composed of sodium bicarbonate, an acid salt such as sodium bicarbonate, an acid salt such as calcium monophosphate and starch.calcium monophosphate and starch.The phosphate and the bicarbonate readily react The phosphate and the bicarbonate readily react in the presence of water to produce carbon in the presence of water to produce carbon dioxide gas.dioxide gas.The starch helps keep these ingredients dry and The starch helps keep these ingredients dry and non-reactive so that a given volume of baking non-reactive so that a given volume of baking powder will create a given amount of gas.powder will create a given amount of gas.

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MATURING AND BLEACHING MATURING AND BLEACHING AGENTSAGENTS

The bleaching process of milled flour is The bleaching process of milled flour is accelerated by the addition of certain accelerated by the addition of certain chemicals such as chlorine or chloride chemicals such as chlorine or chloride dioxide in the form of a gas.dioxide in the form of a gas.

These compounds make it possible to These compounds make it possible to produce consistently high quality flour and produce consistently high quality flour and avoid the problems created by prolonged avoid the problems created by prolonged storage with little loss of nutritive quality.storage with little loss of nutritive quality.

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HUMECTANTSHUMECTANTS

These are substances such as propylene glycol, These are substances such as propylene glycol, sorbitol, glycerine and mannitol which are added sorbitol, glycerine and mannitol which are added to foods to help keep them moist.to foods to help keep them moist.

Propylene glycol is added to shredded coconut Propylene glycol is added to shredded coconut and marshmallows, dried garlic and garlic and marshmallows, dried garlic and garlic flavored croutons to perform this function.flavored croutons to perform this function.

Sorbitol helps maintain the smooth consistency Sorbitol helps maintain the smooth consistency of candies and fudges.of candies and fudges.

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Curing Agents and AdjunctsCuring Agents and Adjuncts

Curing agents such as sodium nitrite are added to Curing agents such as sodium nitrite are added to meat products for purposes of preservation meat products for purposes of preservation (mainly against botulism), cured meat color (pink), (mainly against botulism), cured meat color (pink), flavor and retardation of rancidity of fat. flavor and retardation of rancidity of fat. The amount added is carefully controlled by the The amount added is carefully controlled by the USDA to usually equal a finished amount of 156 USDA to usually equal a finished amount of 156 ppm in ham and sausages and 120ppm in bacon. ppm in ham and sausages and 120ppm in bacon. Curing adjuncts such as sodium erythorbate and Curing adjuncts such as sodium erythorbate and sodium ascorbate are added to the initial process sodium ascorbate are added to the initial process to speed the conversion of nitrite to nitric oxide.to speed the conversion of nitrite to nitric oxide.

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PhosphatesPhosphates

Phosphates are normally used to hold Phosphates are normally used to hold moisture, decrease the pH and moisture, decrease the pH and subsequently assist antioxidants retard fat subsequently assist antioxidants retard fat rancidity.rancidity.

The most common phosphates include The most common phosphates include sodium tripolyphosphate, sodium sodium tripolyphosphate, sodium hexametaphosphate, disodium phosphate hexametaphosphate, disodium phosphate and monosodium phosphate.and monosodium phosphate.

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Starter CulturesStarter Cultures

Starter cultures are the live bacteria that Starter cultures are the live bacteria that are non-pathogenic and perform functions are non-pathogenic and perform functions such as flavor development and protein such as flavor development and protein texturization. texturization.

Typical bacteria used include Typical bacteria used include Streptococcus, Lactobacillus, Streptococcus, Lactobacillus, Micrococcus, and Pediococcus.Micrococcus, and Pediococcus.

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Starter CulturesStarter Cultures

Used in beer for fermentationUsed in beer for fermentation

Used in pepperoni and other sausages for Used in pepperoni and other sausages for flavor development and preservation.flavor development and preservation.

Used in yogurt for texture development.Used in yogurt for texture development.

Used in cheeses for flavor development. Used in cheeses for flavor development.

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FATS & OILSFATS & OILS

Various types of fats and oils are used in a wide Various types of fats and oils are used in a wide variety of products for purposes of flavor, texture variety of products for purposes of flavor, texture and as a cooking media.and as a cooking media.

Fats are generally from animal sources which Fats are generally from animal sources which are hard at room temperature and more are hard at room temperature and more saturated (more hydrogens along the carbon saturated (more hydrogens along the carbon backbone) than oils which are from plant backbone) than oils which are from plant sources and are liquid at room temperature and sources and are liquid at room temperature and are more unsaturated. are more unsaturated.

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FATS & OILSFATS & OILS

Fats are generally derived from beef (tallow)and Fats are generally derived from beef (tallow)and pork fat (lard).pork fat (lard).Oils are generally derived from soybeans, Oils are generally derived from soybeans, peanuts, cottonseed, corn, olive, safflower, peanuts, cottonseed, corn, olive, safflower, sunflower, palm and coconut.sunflower, palm and coconut.Can be added as mono, di or triglycerides to Can be added as mono, di or triglycerides to foods.foods.The word “hydrogenated” means that oils are The word “hydrogenated” means that oils are treated to add more hydrogens to the carbon treated to add more hydrogens to the carbon backbone of unsaturated fatty acids to make backbone of unsaturated fatty acids to make them solid.them solid.

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Some Common Saturated Fatty Some Common Saturated Fatty AcidsAcids

Acetic CHAcetic CH33COOHCOOH

Propionic CHPropionic CH33CHCH22COOHCOOH

Caproic Caproic

CHCH33 (CH (CH22))44COOHCOOH

Capric Capric

CHCH33(CH(CH22))88COOHCOOH

Lauric Lauric

CHCH33(CH(CH22))1010COOH COOH

PalmiticPalmitic


StearicStearic


ArachinicArachinic


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Some Common Unsaturated Some Common Unsaturated Fatty AcidsFatty Acids

Oleic Oleic CHCH33(CH(CH22))55CH=CH(CHCH=CH(CH22))77COOHCOOH

LinoleicLinoleic

CHCH33(CH(CH22))44CH=CHCHCH=CHCH22CH=CH(CHCH=CH(CH22))77COOHCOOH

LinolenicLinolenic

CHCH33CHCH22CH=CHCHCH=CHCH22CH=CHCHCH=CHCH22CH=CH(CHCH=CH(CH22))77COOHCOOH

ArachidonicArachidonic

CHCH33(CH(CH22))44CH=CHCHCH=CHCH22CH=CHCHCH=CHCH22CH=CHCHCH=CHCH22CH=CH(CHCH=CH(CH22))33COOHCOOH

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Fats & OilsFats & Oils

Canola oil- Oil extracted from rapeseed Canola oil- Oil extracted from rapeseed seeds. Canada developed varieties of seeds. Canada developed varieties of rapeseed cultivars hence the rapeseed cultivars hence the CANCAN in in Canola oil.Canola oil.

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Cost Reduction/BindersCost Reduction/Binders

These are generally proteins or starches These are generally proteins or starches added to foods for purposes of texturizers, added to foods for purposes of texturizers, thickeners but mostly for purposes of cost thickeners but mostly for purposes of cost reduction.reduction.

Can be made from plant, animal or Can be made from plant, animal or fermentation derived origins.fermentation derived origins.

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Plant Derived ProteinsPlant Derived Proteins

Usually made from soybeans.Usually made from soybeans.

Can be purchased as “textured ”to resemble Can be purchased as “textured ”to resemble meat particles.meat particles.

Categories based on protein content.Categories based on protein content.

*Flours –free flowing; 50% or less protein*Flours –free flowing; 50% or less protein

*Concentrates-about 70% protein, usually *Concentrates-about 70% protein, usually

purchased as texturized soy proteinpurchased as texturized soy protein

* Isolates-Usually 90% of more protein.* Isolates-Usually 90% of more protein.

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Animal Derived ProteinsAnimal Derived Proteins

Sodium Caseinate-from milk used as an artificial Sodium Caseinate-from milk used as an artificial creamer for coffee.creamer for coffee.Non-fat dry milk- Milk that has been dried down. A Non-fat dry milk- Milk that has been dried down. A powder.powder.Whey-a by-product of the cheese industry.Whey-a by-product of the cheese industry.Plasma-Dried blood.Plasma-Dried blood.Albumin-Egg proteinAlbumin-Egg proteinGelatin-Protein derived from the hair follicle of hogs Gelatin-Protein derived from the hair follicle of hogs and cattle. It is the active ingredient in Jello.and cattle. It is the active ingredient in Jello.Mechanically Separated meat-Meat that is Mechanically Separated meat-Meat that is mechanically removed from bones.mechanically removed from bones.

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Fermentation Derived ProteinFermentation Derived Protein

Protein that is made from yeastProtein that is made from yeast

Examples include torula yeast and Examples include torula yeast and autolyzed yeast extract.autolyzed yeast extract.

Autolyzed yeast extract is single cell yeast Autolyzed yeast extract is single cell yeast grown in lignin, molasses or sawdust.grown in lignin, molasses or sawdust.

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Cereal Grain DerivedCereal Grain Derived

Protein from cereal grains are known as Protein from cereal grains are known as gluten.gluten.

Can be from oats, wheat, barley, corn, rye Can be from oats, wheat, barley, corn, rye or potatoes.or potatoes.

Starches from cereal grains are commonly Starches from cereal grains are commonly used.used.

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SPICESSPICES

Spices can be truly natural, extracts of spices or Spices can be truly natural, extracts of spices or artificial.artificial.

Natural Spices-Made from ground, cracked or Natural Spices-Made from ground, cracked or rubbed roots, leaves or seeds of plant origin. rubbed roots, leaves or seeds of plant origin. They have a long lasting flavor but often contain They have a long lasting flavor but often contain large numbers of bacteria and give the resulting large numbers of bacteria and give the resulting food product a poor color. They are also hard to food product a poor color. They are also hard to use in this form since the concentration of the use in this form since the concentration of the flavor component varies by region of the world.flavor component varies by region of the world.

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SPICESSPICES

Extracts –Solvent or steam distillation Extracts –Solvent or steam distillation procedures used to remove the spice flavor procedures used to remove the spice flavor components. components. Essential oils-A product of steam distillation of a Essential oils-A product of steam distillation of a natural spice.natural spice.The advantages of extracts is that they are very The advantages of extracts is that they are very low in bacteria counts, do not present the color low in bacteria counts, do not present the color problems of natural spices and the concentration problems of natural spices and the concentration of active ingredients is very controlled. The of active ingredients is very controlled. The disadvantage is that the flavor components are disadvantage is that the flavor components are in a more volatile state and can dissipate faster.in a more volatile state and can dissipate faster.

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Artificial FlavoringsArtificial Flavorings

Artificial flavoring also known as Artificial flavoring also known as hydrolyzed vegetable proteins or HVPs hydrolyzed vegetable proteins or HVPs are the result of cleaving protein peptides are the result of cleaving protein peptides from long vegetable proteins such as soy from long vegetable proteins such as soy protein that give a particular flavor note. protein that give a particular flavor note. This technology is used can give a wide This technology is used can give a wide range of flavors such as shrimp, chicken , range of flavors such as shrimp, chicken , beef and the list goes on. This is an active beef and the list goes on. This is an active flavor component in Ramen noodles.flavor component in Ramen noodles.

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SOME INTERESTING FACTS SOME INTERESTING FACTS ABOUT SPICESABOUT SPICES

Food processors rarely use whole spices Food processors rarely use whole spices because of the microbial content and because of the microbial content and appearance.appearance.

Many natural spices are irradiated or Many natural spices are irradiated or treated with a gas to reduce the microbial treated with a gas to reduce the microbial load.load.

Spice extractives are often ‘plated” on Spice extractives are often ‘plated” on dextrose or salt as a carrier.dextrose or salt as a carrier.

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SPICE COMPANIESSPICE COMPANIES

There are several large spice suppliers There are several large spice suppliers that can assist in duplicating a flavor that can assist in duplicating a flavor match to any product you have. They have match to any product you have. They have highly trained people who can taste a food highly trained people who can taste a food and tell what spices are in it and how and tell what spices are in it and how much.much.

On ingredient labels, the exact spices On ingredient labels, the exact spices used do not have to be labeled. Just used do not have to be labeled. Just reads “Spice” or “Spice Extractives”.reads “Spice” or “Spice Extractives”.

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SpicesSpices

Another module in this series “Spices; Another module in this series “Spices; 1123”: covers the origin, descriptions and 1123”: covers the origin, descriptions and uses of 38 of the most commonly used uses of 38 of the most commonly used spices.spices.

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CONCLUSIONSCONCLUSIONS

The field of food additives is very broad The field of food additives is very broad and somewhat complicated. With the and somewhat complicated. With the learning of the food additive learning of the food additive classifications, one should be able to do classifications, one should be able to do fairly well at determining what is in a food fairly well at determining what is in a food product and its purpose.product and its purpose.

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Documents

FOOD ADDITIVES 1211