Xanthan Gum Overview

Xanthan gum, a versatile polysaccharide derived from bacterial synthesis, plays a crucial role as a hydrocolloid in the food industry. Produced by the Xanthomonas campestris microorganism, this compound is a complex combination of glucose, mannose, and glucuronic acid. Its multifunctional properties make it an invaluable ingredient, particularly known for its ability to stabilize and thicken various food products.

Functioning as a robust stabilizing agent, xanthan gum imparts stability to foods across a spectrum of temperatures and pH levels. Its unique composition not only prevents the undesirable separation of components in food formulations but also ensures a seamless and controlled dispensing of contents from their containers. This makes it an essential component in the formulation of a wide range of food products, contributing to their texture, consistency, and overall quality.

The discovery of xanthan gum in the 1960s marked a significant milestone in food science, thanks to the efforts of American carbohydrate chemist Allene Rosalind Jeanes and her research team at the United States Department of Agriculture. The subsequent commercialization of xanthan gum in the 1970s, initially branded as Kelzan and primarily targeted as an industrial-grade variant, opened new avenues in the food and pharmaceutical industries.

In 1969, the U.S Food and Drug Administration (FDA) granted full approval for xanthan gum as a food additive. The endorsement came following a comprehensive safety assessment spearheaded by Kelco, now known as CP Kelco, which actively advocated for its inclusion in the official list of approved food additives.

Since its initial approval in 1968, xanthan gum has witnessed widespread adoption as a crucial component in the food manufacturing sector. Its applications as a food thickener, stabilizer, and emulsifier extend to diverse products, including toothpaste, egg substitutes, ice cream, and various gluten-free foods. Recognized as a safe food additive, xanthan gum has achieved acceptance not only in the USA and Canada but also in European countries and numerous nations worldwide. Its international recognition is further emphasized by its classification with the E number E415 and CAS number 11138-66-2, solidifying its status as a globally accepted food ingredient.
Xanthan Gum Overview

Saccharin: Discovery, Ban, Reevaluation

Saccharin, the earliest and most longstanding artificial sweetener, has been employed for over a century to impart sweetness to foods and beverages without introducing additional calories. Approximately 200-700 times sweeter than sucrose, saccharin was first identified by Fahlberg and Remsen in 1878 at the University of John Hopkins in Baltimore. This chance discovery took place while the scientists were exploring the oxidation mechanisms of toluene sulfonamide, a component found in coal-tar derivatives.

The sugary taste of saccharin became apparent when a droplet of the substance touched Fahlberg's finger during their research. The researchers linked this sweetness to the compound now recognized as saccharin. The original paper detailing the revelation of saccharin was published in 1879, a year subsequent to their experiments.

In periods of global conflicts such as World Wars I and II, saccharin gained widespread popularity due to shortages of sugar. Nevertheless, in 1981, saccharin encountered a prohibition following studies that suggested a connection to bladder cancer in rats subjected to excessive doses.

By the year 2000, the National Toxicology Program reevaluated saccharin and determined that it should no longer be designated as a potential cancer-causing agent. Mechanistic studies indicated that the cancer-related findings were specific to rats. Consequently, saccharin continues to be recognized as an FDA-approved sweetener.
Saccharin: Discovery, Ban, Reevaluation

Sorbic acid

Sorbic acid and its salt are effective antimicrobial agents against many yeasts and molds, as well as bacteria.

Sorbic acid, first manufactured by Hofmann from rowan berry oil in 1859, was discovered in Germany by Muller in 1939 and independently, a few months later by Gooding in the USA.

Sorbic acid first became available from industrial production in the mid-1950s and has since been used to growing extend for food preservation throughout the world.

As yeast inhibitors, the compounds are useful in fermented vegetables products, fruit juices, wines, fried fruits, meat, and fish products. Specific products protected from yeasts by sorbates include carbonated beverages, salad dressings, tomato products, syrups, jams, jellies, candies and chocolate syrup.

Sorbic acid is particularly effective in preventing mold growth, and it contributes little flavor at the concentrations employed (up to 0.3% by weight).

The activity of sorbic acid against microorganism is a function of synergistic or antagonistic interactions with product composition, pH, water activity, microbial flora, chemical additives, storage temperature, gas atmosphere and packaging.

The activity of sorbic acid increases as the pH decreases, indicating that the undisssociated form is more inhibitory than the dissociated form. In general, sorbic acid is effective up to pH 6.5, which is considerable above the effective pH ranges for propionic and benzoic acids.
Sorbic acid

Early food flavor before 19th century

In 1492 Christopher Columbus set sail to find seasoning. Today the influence of flavor in the world market place is no loess decisive. The rise and fall of corporate empires – of soft drinks companies, snack food companies and fast food chains - is frequently determined by how their products taste.

During the early days of history, people used mainly herbs and spices (whole or ground) to impart flavor to , or modify the flavor of, foods. It is to make food more appetizing, first by using spices and herbs and then by the extraction of fruits and aromatic plants during Middle Ages or distillation of essential oils.

The latter were predominantly used by pharmacists, and it was not until the 19th century that some people found out that essential oils can be used to impart flavor to foods.

It is believed that people began the practice of adding flavor to foods by marinating or soaking them in seasoned and salted liquid between the mid-1600s and the mid–1700s.

In the second half of the 19th century, chemists began to realize the flavoring potential of some synthetic chemicals e.g. vanillin.

Wohler and Liebig synthesized benzaldehyde in 1830 and this substance was identified in 1932 by Robiquet an Boutron-Charlard to be responsible for the odor of bitter almonds.

Thus was born the flavor industry around the middles of the 19th century.
Early food flavor before 19th century

Legal Background History of Food Additives

Legal Background History of Food Additives
As with many other elements used in food processing, additives originate very early in human history, For example, people learned in prehistoric times that adding salt to meat would preserve it.

Likewise, smoke which also acts as a preservative might considered an early food additive. Overtime, additives have come to thoroughly influence our eating habits, our taste preferences, and our socio-cultural development.

The earliest legislation controlling the use of food additives took place in Britain in the 19th century, following the work of Frederick Accum, though its original impetus was the prevention of food adulteration.

In the United States, the Food and Drug Administration (FDA) oversees the regulation of ingredients that can be added to food.

It was not until 1958 that registration was adopted requiring food and chemical manufacturers to test their additives before they were submitted to the FDA.

Before the law, the FDA itself was responsible for testing the submitted additive. Thereafter, Congress established a Generally Recognized as Safe (GRAS) list.

This list recognized that many substances that had been added to food for along time were commonly seen as safe by qualified scientists, which exempted them from premarket clearance.

This list was revised in 1969 and as of 1980 contained 415 substances that were originally included in the 1958 project. Today, manufacturers are responsible for demonstrating their GRAS status and providing evidence (such as scientific literature) to support it.

Approximately 100 new substances are presented to the FDA for GRAS certification every year.

Also included in 1958 law was an amendment called the Delaney Act; it stipulated that “no additives may be permitted in any amount of the tests show that it produces cancer when fed to man or animals by other appropriate test.”

Many manufacturers, as well as some FDA commissioners, have criticized this amendment as being unenforceable.

Instead, in 2003, the FDA adopted a “no residue” clause; this clause provided that the FDA could approve an animal feed additive or drug that induces cancer if there is “no residue” of the additive found after slaughter.

The FDA maintains that the risk is slight or nonexistence of humans consume meat or drink milk from an animal with a minuscule amount of a carcinogen present.
History of Food Additives and History of Legal Background

History of Food Additive

History of Food Additive Before the Civil War, people raised most of what they ate and processed it themselves and food additives were limited mostly to home grown colorings and substances needed for preservation in storage vegetable and fruit juices, salt, spices, smoke. 

Our system of food supply changed after the Civil War. Thousands of rural people flocked to the cities to work in factories, they now needed food grown and preserved by someone else. Manufacturers of food products sprang up almost everywhere. 

Food purity as such was not a major consideration. Cheap and handy methods of preserving foods were important to profits and scientific knowledge of food chemistry was practically nonexistent. 

Dangerous adulteration of foods was commonplace. Chemicals to keep products looking good until they reached the consumer or just to hide the small and look of spoilage were used without much restraint. 

The problem of food additives became acute. Supplying the rapid growing urban population required constantly expanding facilities and speed of production took precedence over both quaintly and safety. 

For example, copper sulphate, a powerful emetic also known as blue vitriol, was added to canned vegetables to give them that fresh, green look; and salicylic acid, borax and formaldehyde were used generously - and carelessly. 

Food and drug protection became an operating function of the Federal Government under the strong leadership of one man. Dr. Harvey Washington Wiley, chief chemist for the US Department of Agriculture in Washington DC, announced publicly that the American people were being steadily poisoned by the dangerous chemicals that were being added to food with reckless abandon. 

To dramatize the problem and to learn more about the reactions of the human body to ingestion of these chemicals, he formed , in 1902, what became known as “Dr. Wiley’s Poison squad.” Twelve young healthy men, recruited from the Department of Agriculture, pledge to eat nothing except what Dr. Wiley prescribed. 

Over a period five years, Poison Squad members were fed measured doses of many kinds of commonly –used food additives. Dr. Wiley was not only concerned about determining the affects of these additives he was also interested in stirring up the public about the need for a pure food law. 

The efforts of Dr, Wiley and the publication of the book The Jungle, by Upton Sinclair, which told of the fifth accompanying the production of meat and meat products, were powerful, moving forces that helped persuade Congress to pass the Food and Drug Act 1906 as well as the Meat Inspection Act of the same year. 

In 1927, the Food, Drug and Insecticide Administration, later to be named the Food and Drug Administration (FDA) was created. 

History of Food Additive 

Further reading: Modern History of Food Additives