Food Additives and Flavoring

7/27/2019 Food Additives and Flavoring

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Presented By:MUHAMAD NASRULLAH BIN ROSLANNOURUL EMMILIA BINTI MOHD FAZLIANIS SYAHIRAH BINTI AHMAD FUADKHALIL AFIF BIN JAMIRANNURHANIN AQILA BINTI MOHAMMED NOOR

FooD aDDITIVEs AnD fLAVORINg


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Food Additives

Food Colouring

Glazing Agent

Sweeteners Antioxidant

Thickeners

Antifoaming Agents

Food Flavouring

Used for taste

Used for smell


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FOOD COLOURING


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Food colour Food color is any substance that is added

to food or drinkto change its color.

There are majorthreecategories offood colors; 1) Natural colors

2) Synthetic colors

3) Lakes and dyes
http://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Drinkhttp://en.wikipedia.org/wiki/Colorhttp://en.wikipedia.org/wiki/Colorhttp://en.wikipedia.org/wiki/Drinkhttp://en.wikipedia.org/wiki/Food


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Natural foodcolour

Natural Food Color is any dye,pigment or any other substanceobtained from vegetable, animal,mineral, or source capable of coloring

food, drug, cosmetic or any part ofhuman body, colors come from varietyof sources such as seeds, fruits,vegetables, algae & insect.


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example

BETANIN: IUPAC name:4-(2-(2-carboxy-5-(beta-D-glucopyranosyloxy)-

2,3-dihydro-6-hydroxy-1H-indol-

1-yl)ethenyl)-2,3-dihydro-(S-

(R*,R*))-2,6-pyridinedicarboxylic

acidMolecular formula :C24H27N2O13

Used forcoloring meat and sausages.

For coloring ice cream and powdered softdrinkbeverages

Betanin is also used in soups as wellas tomato and bacon products..

Used forcoloring meat and sausages.

For coloring ice cream and powdered softdrinkbeverages

Betanin is also used in soups as wellas tomato and bacon products..
http://en.wikipedia.org/wiki/International_Union_of_Pure_and_Applied_Chemistry_nomenclaturehttp://en.wikipedia.org/wiki/Chemical_formulahttp://en.wikipedia.org/wiki/Chemical_formulahttp://en.wikipedia.org/wiki/Chemical_formulahttp://en.wikipedia.org/wiki/International_Union_of_Pure_and_Applied_Chemistry_nomenclaturehttp://en.wikipedia.org/wiki/International_Union_of_Pure_and_Applied_Chemistry_nomenclature


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exampleCARAMEL It is a soluble food coloring, made by a

carefully controlled heat treatment ofcarbohydrates in a processcalled caramelization.

Its color ranges frompale yellow to amber todark brown.

Beverages such as cola use caramelcoloring, and it is also used as food coloring.


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Synthetic foodcolouringalso known as Artificial

Food Coloursmanufactured

chemically and are themost commonly useddyes in the food,

pharmaceutical andcosmetic industries.


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example

It is also known, FD&C Yellow 5, Acid Yellow 23, Food

Yellow 4. Tartrazine is derived from petroleum. It is water soluble.

Used in Desserts and sweets, Beverages, Snacks,Condiments and spreads &Other processed foods

TARTRAZINEIUPAC name

Trisodium (4E)-5-oxo-1-(4-

sulfonatophenyl)-4-[(4-

sulfonatophenyl) hydrazono]-3-

pyrazolecarboxylate

Molecular formulaC16H9N4Na3O9S2


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example

often found in:ice cream, canned processed peas, packetsoups, bottled food colorings, icings, icepops, blue raspberry flavored products,dairy products, sweets and drinks, especially theliqueur blue curacao.

BRILLIANT BLUE FCF IUPAC name: ethyl - [4 - [ [4 -[ethyl -[(3 - sulfophenyl)methyl] amino] phenyl] - (2 -

sulfophenyl) methylidene] - 1 -

cyclohexa - 2, 5 - dienylidene]

- [(3 - sulfophenyl) methyl]

azaniumMolecular formula:

C37H34N2Na2O9S3


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DyesandlakesColor additives are available for use in food aseither "dyes" or lake pigments (commonly known as"lakes").

Dyes dissolve in water, but are not soluble in oil.Manufactured as powders, granules, liquids orother special purpose forms.

Lakes are made by combining dyes with salts to

make insoluble compounds. Lakes tintby dispersion. Lakes are not oil soluble, but are oildispersible


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example

ANILINE YELLOW:

IUPAC name:

4-PhenyldiazenylanilineMolecular formula:

C6H5N=NC6H4NH2

Aniline Yellow is a yellow azo dye and an aromaticamine. It is a derivate of azobenzene. It has theappearance of an orange powder. It is a carcinogen.


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example

SUDAN I:

It is alysochrome, a diazo-conjugate dye with a chemical formula

of 1-phenylazo-2-naphthol. Sudan I is a powdered substancewith an orange-red appearance. Sudan I has also been adopted for coloring various foodstuffs,

including particular brands of curry powder and chili powder


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Glazing agent


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Glazing agents also known as polishing agents

are food additives that provide a shinyappearance or protective layer to the product.

Most glazing agents are based on natural waxessuch as beeswax, carnauba wax but can also be

made from artificial waxes such as Crystallinewax which are produced from de-oiling

petrolatum.


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Source(s) DerivedFrom

Other NaturalAnimal Plant Chemical (Synthetic)


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Naturalor Artificial? Both (Can be derived from Natural & Artificial

Sources)

Common glazing agents are:

-Stearic acid or fatty acid

-Beeswax-white and yellow

-Carnauba wax

-Shellac

-Petrolatum or Petroleum jelly


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SWEETENERS


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What are sweeteners?

Food additive that

duplicates the effect ofsugar in taste.


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XYLITOL SORBITOL

Are natural sugar substitutes for food use.Found in berries, fruit, vegetables &

mushrooms.


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XYLITOL

Categorized as polyalcohol (alditol).

IUPAC name: pentane-1,2,3,4,5-pentol.

Chemical formula: (CHOH)3(CH2OH)2

Produced by hydrogenation of xylosewhich converts the sugar (an aldehyde)

into a primary alcohol.

xylose xylitol


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SORBITOL

Also known as gluticol (a sugar alcohol).

Obtained by reduction of glucose

(changing the aldehyde group to a

hydroxyl group). IUPAC name: hexane-1,2,3,4,5,6-hexol.

glucose sorbitol


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ANTIOXIDANTS


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Used as food additivesto help guard against

food deterioration. It inhibits the oxidation

of the foodconstituents.

What are antioxidants used for?


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Natural Antioxidants

Ascorbic Acid(vitamin c)


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Ascorbic Acid

Water soluble

Cannot protect fats from oxidation The fat-soluble esters of ascorbic acid with long-chain fatty acids

can be used as food antioxidants

Sodium Ascorbate Calcium Ascorbate Potassium Ascorbate


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Tocopherols

Are s class of chemical compounds of which may have vitaminE activity.

It is a series of organic compounds consisting of variousmethylated phenols.

It prevents oils from going rancid.


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Synthetic Antioxidants

Propyl gallate, or propyl 3,4,5-trihydroxybenzoate isan ester formed by the condensation of gallic acid and propanol.

tert-Butylhydroquinone is an aromatic organic compound whichis a type of phenol. It is a derivative of hydroquinone, substituted

with tert-butyl group.

Butylated hydroxyanisole (BHA) is an antioxidant consisting of amixture of two isomeric organic compounds, 2-tert-butyl-4-

hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is a waxy solidused as a food additive.

Butylated hydroxytoluene (BHT), also knownas butylhydroxytoluene, is a lipophilic (fat-soluble) organic

compound, chemically a derivative of phenol.


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Thickeners


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Also known as thickeningagents

The term applied tosubstances which increasethe viscosity of a solution orliquid/solid mixture without

substantially modifying itsother properties.

Improve the suspension ofother ingredients or

emulsions which increasesthe stability of the product.
http://en.wikipedia.org/wiki/Viscosityhttp://en.wikipedia.org/wiki/Suspension_(chemistry)http://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Suspension_(chemistry)http://en.wikipedia.org/wiki/Viscosity


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Where we use thickeners??

Food

Mechanical and thixotropic agents

Cosmetics

Paint and printing thickenersPetrochemistry

Explosives and incendiaries

APPLICATION OF THICKENERS


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APPLICATION OF THICKENERS

in food

Food thickeners frequently are based on proteins.

A flavourless powdered starch used for this purposeis a fecula (comes from substance that has beentreated).

Example of substance to get starch:ArrowrootCorn starchKatakuri starch(one of Lilys family)Potato starchSagoTapioca
http://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Arrowroothttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Erythronium_japonicumhttp://en.wikipedia.org/wiki/Potato_starchhttp://en.wikipedia.org/wiki/Tapiocahttp://en.wikipedia.org/wiki/Sagohttp://en.wikipedia.org/wiki/Tapiocahttp://en.wikipedia.org/wiki/Tapiocahttp://en.wikipedia.org/wiki/Sagohttp://en.wikipedia.org/wiki/Sagohttp://en.wikipedia.org/wiki/Tapiocahttp://en.wikipedia.org/wiki/Potato_starchhttp://en.wikipedia.org/wiki/Potato_starchhttp://en.wikipedia.org/wiki/Erythronium_japonicumhttp://en.wikipedia.org/wiki/Erythronium_japonicumhttp://en.wikipedia.org/wiki/Erythronium_japonicumhttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Arrowroothttp://en.wikipedia.org/wiki/Arrowroothttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Starch


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Different thickeners may be more or less suitable in a given

application, due to differences in taste, clarity, and their responses to

chemical and physical conditions.

Gelling agents are food additives used to thicken and stabilize various

foods, like jellies, desserts and candies.

The agents provide the foods with texture through formation of a gel.

Some stabilizers and thickening agents are gelling agents.

Typical gelling agents include:

natural gums

starches

pectin

agar-agar

gelatin


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Anti-Foaming


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A defoamer or an anti-foaming agent is a

chemical additive thatreduces and hinders theformationof foam in industrial

process liquids. An additive which

reduces the surfacetension of a solution or

emulsion, thus inhibitingor modifying theformation of a foam.


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The anti-foaming can be classified into several

examples, such as:i. Oil based defoamers

ii. Powder defoamers

iii. Water based defoamersiv. Silicone based defoamers

The foam must be prevented from forming

because it may lead to some industrial

problems.


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Example of industrial problems:

1. Mechanical problem factors Mechanical factors that may generate from foam and

entrapped air:

o Leaky seals on pumps

o High pressure pumps

2. Foam in process and coolant liquids Foam, entrained and dissolved air that are present in

coolants and processing liquids, may cause variouskinds of problems:

o Bacterial growth

o Reduced capacity of pumps and storagetanks


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APPLICATION OF anti-

foaming in food

To curb effusion oreffervescence in preparationor serving.

The agents are included in a variety of foodssuch as chicken nuggets in the formof polydimethylsiloxane (a type of silicone).

Silicone oil is also added to cooking oil to preventfoaming in deep-frying.
http://en.wikipedia.org/wiki/Effusionhttp://en.wikipedia.org/wiki/Effervescence_(chemistry)http://en.wikipedia.org/wiki/Chicken_nuggetshttp://en.wikipedia.org/wiki/Polydimethylsiloxanehttp://en.wikipedia.org/wiki/Siliconehttp://en.wikipedia.org/wiki/Siliconehttp://en.wikipedia.org/wiki/Polydimethylsiloxanehttp://en.wikipedia.org/wiki/Chicken_nuggetshttp://en.wikipedia.org/wiki/Chicken_nuggetshttp://en.wikipedia.org/wiki/Effervescence_(chemistry)http://en.wikipedia.org/wiki/Effusion


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TASTE


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Glutamic acid salts

most commonly usedflavor enhancers

Present in wide varietyof food such ascheese & soy sauce.

Used as flavor

enhancer in its saltform, monosodiumglutamate (MSG)


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Guanylic acid salts

Nucleotide saltstypically combined withglutamic acid as flavorenhancers.

often found in instantnoodles, potato chips

and snacks, savouryrice, tinned vegetables,cured meats, andpacket soup.


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Acetic acid

Gives vinegar its sour tasteand distinctive smell.

As an acidity regulator andas a condiment.

Ascorbic acid

Found in oranges and green

peppers and gives a crisp,slightly sour taste. Betterknown as vitamin C.

Used as antioxidant.


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Fumaric acid

Has a fruit-like taste.

Used in beverages, jellies,

jams, breads and bakingpowders.

Citric acid

Found in citrus fruits and gives themtheir sour taste.Add an acidic, or sour, taste to foodsand soft drinks.


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Lactic acid

Found in various milkor fermented products andgive them a rich tartness.

Used in beer brewing.

Malic acid

Found in apples and gives

them their sour/tart taste.

The source of extremetartness in most candies.


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Phosphoric acid

Used in all Cola drinksto give an acid taste.

used to acidify foodsand beverages such

as various colas. provides a tangy or

sour taste.


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Tartaric acid

Found in grapes and

wines and gives them atart taste.

Combined with bakingsoda to function as aleavening agent.

One of the main acidsfound in wine.

Give sour taste

Act as antioxidant


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SMELL


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Diacetyl

butanedione or butane- 2,3-dione

added to some foods to

impart a buttery flavour

manufacturers of artificial

butter

flavouring, margarines or

similar oil-based products

typically add diacetyl

Isoamyl acetate

3-methylbut-1-yl ethanoate used to confer banana

flavour in foods solution of isoamyl acetate

in ethanol thatis used as an artificial flavour.


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Benzaldehyde Cinnamic aldehyde

Simplest aromatic aldehydeAlmondlike-odour

gives cinnamon its flavour and odour. flavouring in chewing gum, icecream, candy, and beveranges can be use as food adulterants powdered beechnut husk aromatizedwith cinnamaldehyde can be marketedas powdered cinnamon


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Ethyl propionate Methyl anthranilate

methyl 2- aminobenzoate orcarbomethoxyaniline, Isan ester of anthranilic acid flavouring of candy, soft drinks gumsand drugs

Ethyl ester ofproprionic acidPineapple-like-odour

(fruity odour)


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Limonene Ethyl decadienoate

Pear ester andorganic chemicalcompound used inflavours

Pear-like-taste andodors

used in natural flavorsand fragrances for its

intense fruity flavor

1-methyl-4-(1-methylethenyl)-cyclohexene

strong smell of oranges

D-limonene is used in foodmanufacturing and some

medicines

to relieve gastroesophageal

reflux disease and heartburn

Eth l lt l


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Allyl hexanoate

Ethyl maltol

prop-2-enyl hexanoate

pineapple flavors adds a sweet juicy note tocitrus flavors

2-Ethyl-3-hydroxy-4-pyranonemore commonflavorant maltol byreplacement of the methylgroup by an ethyl groupCaramalized sugar andcooked fruit.


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Ethylvanilin

Methyl salicylate3-ethoxy-4-hydroxybenzaldehyde,bourbonal

Used in production in chocolate

(oil of wintergreen orwintergreen oil)is an organic ester that is naturallyproduced by many species of plants


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The END

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Food Additives and Flavoring