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Halal Food Analysis > Food Additives > Flashcards

Food Additives Flashcards

(65 cards)

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1
Q

What is food additive?

A

Is a safe substance that is intentionally added to food in small quantities (except vitamin & mineral)

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2
Q

Purposes of adding food additive:

A

o Prolong the shelf life of food
o Enhance the organoleptic qualities (odor, flavor & color)
o Enhance food consistency (texture, color, appearance, and taste)
o Improve the food taste
o Consumer choice

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3
Q

TYPES OF FOOD ADDITIVE

A

1) Food Conditioner
2) Antioxidant
3) Flavor Ehancer
4) Flavoring Substance
5) Coloring Substance
6) Antimicrobial Agent
1) Preservatives

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4
Q

Preservative

A

Means any substance when added to food is capable to inhibit or retard the process of decomposition,
fermentation or acidification of food.

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5
Q

Example of permitted preservative:

A

Benzoic acid, sorbic acid, sulfur dioxide, propionic acid

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6
Q

Example of permitted preservative:

A

Benzoic acid, sorbic acid, sulfur dioxide, propionic acid

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7
Q

Application (Preservatives)

A

➢ Jam, fruit juice, ketchup, bread

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8
Q

Antimicrobial agent

A

This means any substance used to preserve food by preventing the growth of microorganisms, or used to sterilize foodcontact surfaces.

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9
Q

Antimicrobial agent

A

This means any substance used to preserve food by preventing the growth of microorganisms, or used to sterilize foodcontact surfaces.

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10
Q

Example of permitted antimicrobial agent:

A

➢ Chlorine dioxide, hydrogen peroxide

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11
Q

Example of permitted antimicrobial agent:

A

➢ Chlorine dioxide, hydrogen peroxide

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12
Q

Application (Antimicrobial agent)

A

➢ Postharvest handling for fish

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13
Q

Coloring substance

A

This means any substance when added to food is capable of imparting color to that food.

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14
Q

Example of permitted coloring substance:

A

Allura red, sunset yellow, tatrazine, brilliant blue, carotene

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15
Q

Application (Coloring substance)

A

➢ Cake, ice cream, soft drink, candies, cordial, ketchup, sauce

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16
Q

Application (Coloring substance)

A

➢ Cake, ice cream, soft drink, candies, cordial, ketchup, sauce

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17
Q

Flavouring substance

A

This means any substance when added to food is capable of
imparting flavor to that food

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18
Q

Example of permitted flavouring substance:

A

➢ Quassin, quinine, thujones

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19
Q

Application (Flavoring)

A

➢ Ice cream, soft drink, candies, cordial

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20
Q

Flavor enhancer

A

This means any substance that, when added to food, is capable of enhancing the flavor of that food.

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21
Q

Example of permitted flavour enhancer:

A

➢ MSG, inosinic acid, yeast extract

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22
Q

Application (Flavor Enhancer)

A

➢ Sauce, soup stock, sausage, ketchup, fish ball, canned fish

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23
Q

Antioxidant

A

This means any substance that, when added to food, is capable of delaying the development of food rancidity.

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24
Q

Example of permitted antioxidant

A

➢ Tocopherol, BHT, BHA

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25
Example of permitted antioxidant
➢ Tocopherol, BHT, BHA
26
Application (Antioxidant)
➢ Margerine, butter, coconut cream
27
Food conditioner
➢ This means any substance that is added to food for a technological purpose to obtain the desired food ➢ Includes: emulsifiers, antifoaming agents, stabilisers, thickeners, modified starches, gelling agents, acidity regulators, enzymes, solvents, and anticaking agents.
28
Example of permitted food conditioner:
➢ Acetic acid, citric acid, magnesium carbonate, xanthan gum, lecithin, carrageenan, propylene glycol.
29
Application (Food conditioner)
➢ Canned fruit, chocolate, cake, biscuit, sausage, nugget, fish ball
30
ACCEPTABLE APPLICATIONS OF FOOD ADDITIVES
√ Enhance quality √ Reduce waste √ Improve storage quality √ Improve nutritional value √ Enhance acceptability √ Facilitate preparation √ Make food more available
31
ACCEPTABLE APPLICATIONS OF FOOD ADDITIVES
√ Enhance quality √ Reduce waste √ Improve storage quality √ Improve nutritional value √ Enhance acceptability √ Facilitate preparation √ Make food more available
32
UNACCEPTABLE USES OF FOOD ADDITIVES
√ To disguise inferior products √ To deceive the consumer √ To provide otherwise desirable results that lower the nutritional value √ To replace good manufacturing practices √ To use in amounts greater than are necessary
33
NATURAL SOURCES
1) Plants 2) Animals 3) Microorganisms
34
Plants
• Thickening agentsextracted from fruits, seaweed, etc.. • Beetroot juice (E162), a colouring agent
35
ANIMALS
• Monoglyceride • Gelatine • Rennet • Carminic acid • Tocopherol • Lysozyme
36
Microorganism
• Amylase enzyme (Bacillus licheniformis) • Xylanase enzyme (Thermomyces lanuginosus) • MSG (Corynebacterium glutamicum)
37
MANMADE VERSIONS of naturally occurring compounds
Examples: • i.e. synthetic identical copies of substances found naturally. • Example: benzoic acid (E210), used as a preservative
38
MODIFIED NATURAL SUBSTANCES (plant & animal)
• Example: – Thickening agent from modified starch, such as sorbitol.
39
ARTIFICIAL
Examples: • Produced synthetically and not found naturally • Example: – butylated hydroxyanisole (BHA), a preservative
40
CLASSES / TYPES
• Antimicrobial • Antioxidants • Sequestrants • Color • Flavors/ flavor enhancers • Nutritive Additives • Polyols • Proteins • Fat • Starches • Gums • Surface Active Agents (emulsifiers) • Leavening agents • Acidulants • Phosphates
41
Antioxidants
• BHA • BHT • TBHQ
42
Acidulants:
– primarily to change the taste & to control microbial growth. – Examples: • citric acid • acetic acid • phosphoric acid • hydrochloric acid
43
Antimicrobial agents
• Benzoic acid or sodium benzoate • Calcium propionate • Potassium sorbate or sorbic acid
44
Sequesterants Agents:
• Ethylenediamine tetraacetate (EDTA) • Citric acid and its salts • Phosphoric acid and its salts
45
Surface active agents (Surfactants) emulsifiers include:
• Mono- and di-glycerides • polysorbate 60 and 80 • lecithin • Proteins
46
Thickeners include:
• Starch • Modified starches • Gums
47
Anthocyanins
Color = Red/Blue Examples ==> Black grapes, Cabbages, and Cherries
48
Betalains
Color = Red and yellow indole Example = Beetroot
49
Carotenoids
Color = Yellow/Orange/Red Examples = Carrots, Oranges, Saffron, and Tomatoes
50
Chlorophylls and Chlorophyllins
Color = Green Examples = Parsley, Spinach
51
What are E-numbers?
• Food labels often contain E-numbers. Nearly all additives, including natural products like citric acid, have E-numbers. • The ‘E’ stands for ‘European’. To be given an E-number, additives are tested to make sure they meet safety requirements set by the European Community. • However, not everyone agrees that these additives are safe. Some additives with E-numbers that are used in the UK are banned in other countries. For example, the food coloring E104 (quinoline yellow) is banned in Australia and the USA.
52
E-numbers
100-199 Colors 200-299 Preservatives 300-399 Antioxidants and acidity regulators 400-499 Thickeners, stabilizers, and emulsifiers 500-599 pH regulators, Anti-caking agents 600-699 Flavor enhancers 700-799 Antibiotics 900-999 Miscellaneous 1100-1599 Additional chemicals
53
Food Conditioners
Food conditioners are added to foods for a technological purpose to obtain the desired food.
54
Types of food conditioner, which are allowedare:
Emulsifier and anti-foaming agent. Stabilizer, thickener, modified starch, and gelling agent.
55
Emulsifiers
Substances that can mix oil and water to make homogenous mix (emulsion) Examples: Mayonnaise Examples of emulsifiers: Lecithin, Mono & diglycerides
56
Anti Foaming Agents
To control and/or reduce foaming during cooking, fermentation, and bottling
57
Examples of anti foaming agents
1) Dimethyl polysiloxanes 2) Other silicons 3) Certain alcohols 4) Glycols
58
Stabilizers
Cause food components to remain intact & maintaining product texture
59
Why we add food colors?
1) Restore color lost during processing or storage 2) Enhaces the color 3) Gives the color to food
60
Color composed of;
1) Naturally found 2) Nature identical colors 3) Synthetic colors
61
Naturally found color
Sources 1) Animal = Cochineal 2)Plants = Skin/peel of fruits or vegetables
62
Nature Indentical Colors
1) Chemicals found in natural colors but are prepared chemically 2) Examples i) Flavonoids = Originally found in fruits, flowers ii) Indigo = Found in beetroot iii) Caratenoids = Carrots, Oranges, Tomatoes
63
Synthetic Colors
1) Color that do not occur in nature and have been made in factory by chemical synthesis 2) Examples = Azo dyes
64
Why do we add food flavor?
1) Add/enhanced or alter food taste
65
ANALYSIS OF FOOD ADDITIVES (e.g Benzoic acid)
• Titrimetric Method • Spectrophotometric method • HPLC Method

Halal Food Analysis (12 decks)

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