FOOD ADDITIVES

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FOOD ADDITIVES
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Definition

• Any substance added to food during production,
  processing, treatment, packaging, transportation
  or storage.

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Why do products have food additives?

• To improve flavour or colour
• To improve texture
• To preserve (slow down speed of rotting)
• To add nutritional value

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• Direct additives are added to a food for a
  specific purpose and are identified on the
  ingredient label of the food.
• Indirect additives unintentionally become part of
  the food in trace amount due to its handling,
  packaging, etc.
• Excessive levels of an additive or inclusion of
  an undeclared additive may be directly dangerous
  in some instances.

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Food Manufacturers Must

• Test food additives to show that they are safe
• Prove the additive is needed

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Create a Chart
Food Additive Important Info (look for )

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Migration of Packaging

• Plastic consists of its polymer, plasticizers,
  antistatic agents, stabilizers and antioxidants,
  etc.
• Some components are more likely to migrate into
  foods than others, esp. residual plastic monomers
  and plasticizers.
• The plastic monomers of most health concern are
  vinyl chloride, and styrene.

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• 1. Vinyl Chloride Monomer (VCM)
• The monomer of polyvinyl chloride (PVC).
• It leaches into both water and fats.
• Typical products that absorb VCM are bottled
  mineral water and cooking oils.
• It also the most available for migration from the
  cling films that are used for all kinds of
  foods.
• Vinyl chloride has been identified as a liver
  carcinogen in animal models as well as in humans.
  
• Acute intoxication causes depression of the
  central nervous system and hepatic damage

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• 2. Styrene
• Styrene prefers to leach into fats.
• Typical sources of styrene deli packaging
  (sausages, ham, smoked beef/ bacon/ fish, etc)
  and yoghurt cups.
• Styrene-induced toxic effects include renal and
  hepatic damage, pulmonary edema, and cardiac
  arrhythmia.

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• 3. Plasticizers
• Important plasticizers in PVC plastics are the
  phthalic acid esters di-(2- ethylhexyl) phthalate
  (DEHP) and di-n-butyl phthalate (DBP).
• However, liver or lung damage by the leached
  plasticizers has been suggested. DEHP and DBP
  appear to be non-genotoxic carcinogens.
• Since they are widely distributed in materials
  involved in transportation, construction,
  clothing, medicine, and packaging, the concern
  about their health effects has increased.

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• Different plastics and forms are designed for
  specific product containment situations.
• Use of this plastic packaging in a manner other
  than that for which it was designed may cause
  significant migration of plastic compounds into
  the food.

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Situation that can promote contaminants migration

• Heating containers (by microwave oven) which are
  designed solely for chilled foods.
• Overheating heat resistant containers.
• Coming close to laminating leftovers covered with
  cling wrap in the microwave.
• Following the instruction on the label /
  packaging is important!

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Food Additives are shown using

• E numbers (e.g. E440)
• OR
• A chemical name (e.g. pectin)
• OR
• Can have both

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Thinking in Numbers

• E100 series colour
• E200 series preservatives
• E300 series antioxidants
• E400 series miscellaneous

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Nitrates, Nitrites, and N-nitroso compounds

• Nitrates (NO3) and nitrites (NO2) are used to
  preserve meat products, such as bacon, ham, hot
  dogs, and cold cuts.
• The addition of nitrite can give desirable color
  to meat products (pink) and flavor, retards fat
  oxidation, and prevent bacterial growth
  (especially Clostridium botulinum).
• Nitrites was intentionally added to meat in the
  16th or 17th century.

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1. Nitrites

• Nitrite inhibits the bacterial production by
  inhibiting certain enzymes within the microbe and
  on its cell membrane.
• Nitrite weakens the bacterial spores, reducing
  the like-hood of germination.
• Nitrite is very reactive and can be directly
  toxic or form carcinogenic N-nitroso compounds.
• It can oxidize blood oxyhemoglobin (ferrous form)
  to methemoglobin (ferric form).

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2. Nitrates

• Commonly found in water and vegetables,
  especially those grown with high-nitrate
  fertilizer.
• It has low reactivity ? not toxic.
• However, nitrate becomes a hazard when it is
  reduced to nitrite! Dietary nitrates can be
  converted to nitrites during digestion.
• Cases of life-threatening methemoglobinemia when
  the patients diet contained too many nitrate
  sources (e.g. drinking water and spinach) within
  a short time span.

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3. N-nitroso compounds

• Nitrosamines are found in cured meat products and
  malt products (beer).
• Another case nitrosamine in rubber baby bottle
  nipples!
• Nirosamides are direct mutagen.
• They can be decomposed at mild alkaline condition
  or destroyed by cooking.
• The mutagenic/carcinogenic potential of nitroso
  compounds in animal models is well documented,
  but the toxicity to humans is not proven.

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Sulfites

• Sulfites (SO3) are used as antioxidants to
  prevent enzymatic browning, inhibit bacterial
  growth (in wine), bleaching agent, dough
  conditioner, to prevent melanosis on shrimp, and
  in the production of some food packaging.
• They are present in the form of sulfur dioxide,
  sodium sulfite, sodium metabisulfite, sodium
  bisulfite.

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Acidulants

• Many foods are acidic and have sharp, sour taste
• E.g. Lemons contain citric acid
• E.g. Cheese and Yogourt contain lactic acid
• Added for taste and act as a preservative
• Found in soft drinks, desserts, jams, sweets,
  soups and sauces

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• Individuals with asthma problem are sensitive to
  sulfites.
• GRAS (Generally Recognized As Safe) since 1959,
  but then they are banned by FDA (1986) after
  reported causing some health problems when they
  used to maintain the color and crispness of the
  salad greens.
• Sulfites sprayed onto foods produce the most
  rapid allergic reactions.
• Sulfites can destroy thiamin ? banned by FDA to
  be used in important sources of the vitamin (e.g.
  enriched flour).

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Salts

• An important food additive for prevention of
  bacterial growth, for necessary technical reason,
  or for flavor.
• The chemical name for salt, sodium chloride,
  reveals that sodium is in fact a component of
  salt.
• Both sodium and chloride ions are important in
  physiological processes, but excess sodium
  directly cause hypertension (high blood
  pressure), a major risk factor for heart disease,
  stroke and kidney disease.

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• The typical modern consumption of sodium is 10-20
  times the amount needed for physiological
  balance.
• Potassium containing table salt substitutes can
  cause hyperkalemia in high dose.
• FDA limit sodium to 2400 mg daily for a 2000-
  calorie diet.
• The best way to reduce salt intake read labels
  and make educated choices!

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• Sodium labelling defined by FDA
• Sodium free or salt free Less than 5 mg per
  serving
• Very low sodium 35 mg or less of sodium per
  serving
• Low sodium 140 mg or less of sodium per serving
• Low sodium meal 140 mg or less of sodium per 3 ½
  oz
• Reduced or less sodium At least 25 less sodium
  than the regular version
• Light in sodium 50 less sodium than the regular
  version
• Unsalted or no salt added No salt added to the
  product during processing

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Nonnutritive sweeteners

• Low calorie sweeteners, such as saccharin,
  aspartame, acesulfame.
• Saccharin
• It is 300 times sweeter than sugar.
• It is not metabolized ? no calories.
• Saccharin has low direct toxicity ? has a
  threshold.
• It comes in the forms of pure saccharin, ammonium
  saccharin, calcium saccharin, and sodium
  saccharin.

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• Aspartame
• Approved in 1981 as artificial sweetener.
• It is 200 times sweeter than sugar and has the
  same number of calories per teaspoonful.
• Chronic methanol exposure can cause visual
  impairment.
• Phenylalanine can interfere with amino acid
  transport and lead to nervous system disturbances
  ? only a problem in people with the rare genetic
  disease phenylketonuria (PKU) unable to
  metabolize phenylalanine properly.
• When aspartame containing product are heated or
  stored for a long period, aspartame can be
  decomposed into diketopiperazine (DKP), a tumor
  agent.

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• Stevioside
• A natural sweetener from Stevia rebuadiana plant.
• It is 200-300 times sweeter than sugar and have
  no calories.
• It was used as a common sweetener in Japan
  (herbal teas) during 1980s.
• It was banned in 1991 because of the lack of
  formal toxicological evaluation proving its
  safety.
• It is not allowed in Canada and some EU.
• Some current studies indicate that steviol, a
  metabolite of stevioside may have toxic effect
  (EC).
• Ironically, stevia is allowed as a nutritional
  supplement (FDA Import Allert 45-06, 1996).

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Color additives

• FDC color ? safe for foods, drugs and cosmetics.
  
• Certified color belong to four classes azo dyes,
  triphenylmethane dyes, xanthene dyes and
  sulfonated indigo dyes.
• Some colorants have been de-listed due to their
  carcinogenic potential

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TOP 10 FOOD ADDITIVES TO AVOID
Copy down the additive and where to find it!
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1. Acesulfame-potassium (aka acesulfame-K)

• Where its found Baked goods, chewing gum,
  gelatin desserts, soft drinks, energy
  drinksWhat it is An artificial sweetener about
  200 times sweeter than sugarWhy avoid this
  additive Two animal studies suggest that this
  additive could be cancer-causing, though other
  studies say its safe. It also breaks down into a
  substanceacetoacetamidethat in large quantities
  has been found to affect the thyroid in dogs,
  rabbits and rats. Watch for it in foods that use
  sucralose, an artificial sweeteneracesulfame-pota
  ssium is often used in conjunction with it.

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2. Aspartame

• Where its found Several sugar substitute
  products an array of diet foods including sodas,
  drink mixes and low-calorie frozen desserts
  chewing gumWhat it is An artificial
  sweetenerWhy avoid this additive Controversy
  over aspartames safety has swirled since the
  '70s, when studies done on rats suggested it may
  cause brain tumours. More recent animal studies
  have now linked aspartame to lymphomas, leukemia
  and breast cancer. As well, some people show an
  acute sensitivity to aspartame, suffering
  headaches and dizziness shortly after consuming
  it. And to top it all off, not only have "diet"
  products containing aspartame not been shown to
  aid in weight loss, they may even cause you to
  eat more.

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3. Sodium nitrite, also known as sodium nitrate

• Where its found Bacon, ham, hot dogs, lunch
  meats and other processed meatsWhat it is It's
  used as a preservative, as well as for flavouring
  and colouring (it stabilizes the red colour of
  cured meats, preventing them from turning grey).
  It also hinders the growth of bacteria that may
  cause botulism.Why avoid this additive Sodium
  nitrite can cause the formation of nitrosamines,
  which are cancer-causing chemicals this reaction
  occurs especially in bacon. Look for bacon
  products that contain ascorbic acid or erythorbic
  acid both are safe additives that help inhibit
  the potentially dangerous reaction.

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4. Partially hydrogenated vegetable oils

• Where its found A wide variety of processed
  foods, especially shortening and some margarines,
  deep-fried foods, cookies, baked goods and snack
  foods. Many products have shifted to using
  alternatives it's important to read labels.
  What it is A processed type of fat that helps
  increase shelf life and improves the texture of
  some processed foodsWhy avoid this additive
  The process to make partially hydrogenated
  vegetable oil creates trans fats, which may
  contribute to an increased risk of heart disease
  and diabetes. Many companies have removed or are
  in the process of removing trans fats, so there
  is almost always a trans-fat-free alternative.

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5. Propyl gallate

• Where its found Some vegetable oils, meat
  products, potato sticks, chicken soup base and
  chewing gumWhat it is An antioxidant
  preservative that keeps fats and oils from
  spoiling (oxidation causes spoilage, changes
  flavours and leads to colour loss)Why avoid
  this additive Reputable mice and rat studies
  have shown a possible cancer link. Propyl gallate
  is often used with both BHA and BHT (below).

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6. BHA (butylated hydroxyanisole) and BHT
(butylated hydroxytoluene)

• Where it's found Breakfast cereals, gum,
  vegetable oil, chips may also be used in food
  packaging to maintain freshnessWhat it is Like
  propyl gallate, these are antioxidants that
  prevent fats and oils from spoilingWhy avoid
  this additive Some rat, mice and hamster studies
  suggest these agents can cause cancer, while
  others show they're safe. But BHA and BHT are
  easily avoided, as many brands use safer
  packaging processes and/or safer chemicals (such
  as vitamin E), or dont use an antioxidant agent
  at all.

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7. Brilliant Blue FCFC (aka Artificial Blue 1)

• Where its found Drinks, candy, baked
  goodsWhat it is An artificial colour (see
  below) Why avoid this additive General testing
  has been inadequate, there have been some
  suggestions of a slight cancer risk.

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9. Erythrosine (aka Artificial Red 3)

• Where its found Cherries in fruit cocktail,
  candy, baked goodsWhat it is An artificial
  colour (see below) Why avoid this additive In
  the 80s, the FDA recommended the dye be banned
  after studies presented convincing evidence it
  caused thyroid tumours in rats. Its still in use
  worldwide.

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10. Sunset Yellow FCF (aka Artificial Yellow 6)

• Where its found Some beverages, sausage, baked
  goods, candy, gelatin dessertsWhat it is An
  artificial colour (see below) Why avoid this
  additive Animal studies sponsored by the food
  industry have turned up evidence of tumours in
  the adrenal gland and kidney related to this, the
  third-most widely used dye. It may also cause
  some allergic reactions.

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Are there any additives?
2. How many ingredients are present in smaller
amounts than salt? 3. What can you infer of the
food additives in relation to salt?
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Homework

• What job/function does xanthan gum (E415) have in
  food? (In particular salad dressing)
• Pick a food item off of your food diary from any
  day. Be sure it is an item that you have access
  to the ingredients list. At home, write down all
  of the ingredients for this product and identify
  any/all of the food additives listed in the
  ingredients list.