Food Additive in Preservation and Processing of Food

Food Additive in Preservation and Processing of Food
Direct food additive serve several major functions. Many additives in fact, are multifunctional.

Preservation
Food preservation techniques have advanced in the past 100 years and now include thermal processing, concentration and drying, refrigeration and freezing, modified atmosphere and irradiation.

However, the use of chemical preservatives frequently augments these basics preservation techniques and represents the most economical way for manufacturers to ensure a reasonable shelf life for their products.

Antioxidants and antimicrobial agents perform some of these functions as well.

Processing
Food processors are increasingly using food additives to ensure the integrity and appeal of their finished products.

Emulsifiers maintain mixtures and improve texture in breads, dressings and other foods.

They are used in ice cream when smoothers is desired , in breads to increase shelf life and volume and to distribute the shortening, and in cake mixes to achieve better consistency.

Stabilizers and thickeners assist in presenting an appealing product with consistent texture.

Sorbitol, a humectants and sweetener, is used to retain moisture and enhance flavor.

With the removal of sugar from many foods for dietetics reasons, a substitute bulking agent is needed.
Food Additive in Preservation and Processing of Food

Food Additive in General

Food Additive in General
A food additive is a substance (or a mixture of substance) which is added to food and is involved in its production, processing, packaging and/or storage without being a major ingredient.

Additives or their degradation products generally remain in food, but in some case they may be removed during processing.

The following examples illustrate and support the use of additives to enhance the:

Nutritive Value of food
Additive such as vitamins, minerals, amino acids and amino acids derivatives are utilized to increase the nutritive value of food. A particular diet may also require the use of thickening agents, emulsifiers, sweeteners, etc.

Sensory Value of Food
Color, odor, taste and consistency or texture, which are important for the sensory value of food, may decreases during processing and storage. Such decreases can be corrected or readjusted by additives such as pigment aroma compounds or flavor enhancers.
Development of “off flavor” for instance, derived from fat or oil oxidation, can be suppressed by antioxidants. Food texture can be stabilized by adding minerals or polysaccharides, and by many other means.

Shelf Life of Food
The current forms of food production and distribution, as well as the trend towards convenient foods, have increased the demand for longer shelf life. Furthermore, the world food supply situation requires preservation by avoiding deterioration as much as possible.
The extension of shelf life involves protection against microbial spoilage, for example, by using anti-microbial additives and by using active agents which suppress and retard undesired chemical and physical changes in food.
The latter is achieved by stabilization of pH using buffering additives or stabilization of texture with thickening or gelling agents which are polysaccharides.

It is implicitly understood that food additives and their degradation products should be non toxic at their recommend levels of use. This applies equally to acute and to chronic toxicity, particularly the potential carcinogenic, teratogenic (causing a malformed fetus) and mutagenic (causing a malformed fetus) and mutagenic effects.

It is generally recognized that additives are applied only when required for then nutritive or sensory value of food, or for its processing or handling.
Food Additive in General

Functions of Food Additives

Functions of Food Additives
Hundreds of chemical additives are incorporated into foods directly or migrate into foods from the environment or packaging materials. A food additive can be sometimes defined as a substance whose intended use will lead to its incorporation into the food or will affect the characteristics of the foods.

These additives generally provide some types of benefits to the food producer, processor or consumer. For the consumer, additives can improve organoleptic qualities of foods, improve the nutritive value, or ease the preparation of ingredients and meals. Typical additive benefits to the food producer or processor include improving product quality, safety and variety.

Additive may found in varying quantities in foods, perform different functions in foods and ingredients, and function synergistically with other additives. Their functions can usually be classified as one of the following:

• To maintaining or improve nutritional quality

• To maintain or improve product safety or quality

• To aid in processing or preparations

• To enhance sensory characteristics

Additives that affect nutritional quality are primarily vitamins and minerals. In some foods, these may be added to enrich the food or replace nutrients that may have been lost during processing. In other foods, vitamins and minerals may be added for fortification in order to supplement nutrients that may often be lacking in human diets.

Preservatives or antimicrobial substances are used to prevent bacterial and fungal growth in foods. These additives can delay spoilage or extend the shelf life of the finished product. Antioxidants are additives that also can extend the shelf life of foods by delaying rancidity or lipid oxidation.

Additives that maintain product quality may also ensure food product safety for the consumer. For, example, acids that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of microorganisms that can cause foodborne illness.

Additives that are used as processing or preparation aids, usually affect the texture of ingredients and finished foods. Some of these are classified as emulsifiers, stabilizers, thickeners, leavening agents, humectants and anti-caking agents. Chemical in this group of food additives are also used to adjust the homogeneity, stability and volume of foods.

The fourth major, function of food additives is to enhance the flavor or color of foods to make them more appealing to the consumer. Flavoring chemicals may be used to magnify the original taste or aroma of food ingredients or to restore flavors lost during processing. Natural and artificial coloring substances are added to increase the visual appeal of foods, to distinguish flavors or foods, to increase the intensity of naturally occurring color or to restore color lost during processing.
Functions of Food Additives

Nutrients Additive

Nutrients Additive
The need for a balanced and ample nutrient intake by the human body is well known. Although nutrients are available in foods, losses of fractional amounts of some of them through processing, and increasing frequencies of improper dieting, have led to the practice of adding minimum daily requirements nutrients to popular foods, such as breakfast cereals, baked goods, pasta products, and low calorie breakfast drinks. Nutrients additives include mainly vitamins, proteins, and minerals.

Vitamin D is an exceptional example of the value of the food additive concept. The major source of vitamin D for human lies in the existence of a precursor compound lying just under the skin that converts to the vitamin form when we are exposed to the radiant energy of the sun. However, in many cases, exposure to the sun is sporadic and insufficient, especially in areas where there is normally insufficient sunshine or in cases where outdoor activities are of sufficient duration. Thus, vitamin D is added to nearly all commercial milk in a ration of 400 U.S.P units per qt (0.95).

The additive of protein concentrate to components of diet of inhabitants of underdeveloped countries has been used successfully to remedy the high incidence of protein malnutrition. It should be noted that soybean is incomplete and requires the addition of some amino acids in which it is deficient. Children, especially, succumb in large numbers to the disease, kwashiorkor that results from insufficient protein intake.

Among minerals, iron has received major attention as a food additive, mainly because of its role in preventing certain anemias.
Nutrients Additive