Chapter 16: Additives: Producing Desired Characteristics in Food Flashcards
What does the Food Additive Amendent state?
Prevents the use of an additive in foods unless the FDA is convinced it is safe
What steps does a company must take to receive FDA approval in terms of additives?
1) Test the effectiveness of the additive
2) Measure the amount of additive present
3) Feed the additive in large doses to animals (is it safe?)
4) Present the test results to the FDA
5) Submit to an FDA hearing at which the public is invited to offer testimony
6) Yield to the FDA’s written regulations stating how much and in what foods the additive may be used
Define the margin of safety.
Zone between the concentration in which an additive is used and the level at which a hazard exists
What is the margin of safety for most foods?
1/100
eating 100 servings in a short period = risk
Define GRAS.
Generally Recognized As Safe List
Which additives were exempt from the 1958 Food Additive Amendment?
GRAS
however, some have been found to have adverse effects
Who regulates the GRAS list?
Food and Agricultural Organization, WHO and FDA
Which classes are considered safe in the GRAS list?
Lower classes are safer
Class 5: recommended removal (were GRAs and are now removed)
Which classes are the most prevalent in the GRAS list?
Classes 1 and 2
Do additives from the GRAS list need to be on the food label? Controlled-use substances?
GRAS: NO since they are generally recognized as safe
Controlled-use substances: Yes
Define controlled-use substances.
Conditionally approved additives that do not appear on the GRAS list
How are controlled-use substances defined?
In parts per million (ppm)
What is the Delaney Clause?
Bars approval of any food additive found to cause cancer in humans or animals
What is the problem with the Delaney Clause?
- An additive may cause cancer in animals under conditions not related to use in food
- New technology allows detection at parts per billion instead of parts per thousand (originally) so all foods could be found to contain at least one carcinogen
We do not factor in the CONCENTRATION, we just factor the presence of the ingredient
What does the United Nations establish?
- Food and Agricultural Organization
- World Health Organization
FAO and WHO formed a commission for what?
To set international food standards
When are additives allow?
When their benefits outweigh their risks
Define preservatives.
Substances added to food to prevent or slow spoilage and maintain natural colours and flavours
Name the 2 types of food spoilage
- Microbial contamination
- Chemical spoilage from the oxidation of fats
What kind of additives do food scientists choose?
Functional, nontoxic, flavourless, and economical additives
Define antimicrobial agents.
Preservatives that prevent the growth of microorganisms in food
Which antimicrobial agents are used most often? How do they work?
Salt and sugar
Draw water from microbes
Give examples of antimicrobial agents.
Nitrites, acetic, ascorbic, citric, lactic, and propionic acid
How do nitrites prevent microbial growth?
Prevent growth of bacteria that cause botulism in foods like bologna, hot dogs, smoked fish, sausage, salami, and ham (foods stored anaerobically)
Stop the spores from regermining
How do acids prevent microbe growth?
Lowering pH
What does the choice of antimicrobial agent depend on?
Chosen based on the type of food and how likely it is to spoil
Define antioxidants.
Protect food from changes caused by exposure to oxygen
Name 3 ways antioxidants can be added to food.
- Incorporating directly into fat and oil based foods
- Spraying or dipping food in antioxidant solution
- Packaging food in a wrap that contains antioxidants
Name the 3 categories of antioxidants (according to the textbook).
- GRAS list
- Controlled-use antioxidants
- Sulfites (salts containing sulfur)
Name examples of GRAS list antioxidants.
Citric acid, vitamin C
Name the 2 types of colouring agents.
Natural and synthetic
Where do natural colouring agents come from?
- Extracted from plant, animal and mineral sources
- Beta-carotene and spices (turmeric, saffron, and paprika, etc.)
Which kind of colouring agent is used more often? Why?
Synthetic
- Provide the most stable colours
- Are easier to produce (consistently), more economical, lacking unwanted flavours
How are synthetic colouring agents identified?
Use, shade, and number
ex: FD & C Red No. 40
colouring agent is approved for use in food, drugs and cosmetics
Why are flavouring agents added?
To replace natural flavours lost during processing
Give examples of natural flavouring agents.
Cinnamon, dill, basil, poppy seed, and thyme
Are natural flavouring agents limited in use?
Not limiting in use
Do natural flavouring agents need to be listed by name on the ingredients label?
No
Which flavouring agents are cheaper and more abundant?
Synthetic flavouring agent
What are synthetic flavouring agents made of?
Organic compounds called esters
Define esters.
Derived from a carboxylic acid and an alcohol
Which flavouring agent is labelled?
Synthetic flavouring agents
Define flavour enhancers.
Improve an individual’s ability to taste the natural flavours in a food
What is the most widely used flavour enhancer?
Salt
How are sweeteners classified?
Nutritive or nonnutritive
Define anticaking agents.
Absorb moisture to keep powdered and crystallin ingredients from caking or lumping
Define emulsifiers and give examples.
- Keep tiny particles of one liquid suspended in another
- Ex: monoglycerides and diglycerides
Name the 2 functions of humectants.
- Help products retain moisture, control crystal growth and regulate water activity
- Used mainly in marshmallows, soft candies, flaked coconut, chewing gum and confections
- keep moisture within products
Define leavening agents.
Increase volume and alter texture
What are the two main types of leavening agents?
Yeast and chemical leavening agents that cause an acid-base reaction
Define maturing and bleaching agents.
Chemicals that speed the agent process and whiten flour
What is the disadvantage of bleaching flour?
Loss of nutrients
Define pH control agents.
Additives that alter or stabilize the pH of a food mixture
How are acids used?
As preservatives, to give a tart flavour and/or alter texture
How are bases used?
Enhance the colour and flavour
What are the functions of stabilizers and thickeners?
- Help control the consistency of food mixture
- Prevent ice crystals from forming in ice cream
- Keep flavours from evaporating from cakes and puddings
What can a stabilizer also be?
An emulsifier
- ex: chocolate from settling out of chocolate milk
What micronutrients are most additives?
Vitamins or minerals
Define intentional enzymes.
- Added to alter flavour, texture, digestibility or nutritional value of a food
- Could be used as a processing aid (not intended to be in the food)
Where do intentional enzymes come from?
Plants, animal tissue, microorganisms
Name 4 functions of intentional enzymes.
- Make processes safer, faster, more economical
- Clarify juices and canned vegetable broths
- Make c
Name 5 benefits of food additives.
- Low-cost food supply throughout the year
- Reduced risk of food-born illness
- Less time required for food preparation tasks
- Greater variety of convenience foods
- More job opportunities
Name 2 concerns of food additives.
- Unknown health hazards that may be revealed in future research
- Allergic reactions in certain people
What is ARMS?
Adverse Reaction Monitoring System operated by the FDA to monitor the safety of additives
Name 5 steps to reduce possible risks linked to food additives.
- Wash all produce before eating (removes pesticides)
- Choose fresh produce over processed snack foods (more additives)
- Learn to prepare foods from scratch
- Read food product labels
- Read reports from FDA on additives
Define food additives.
- Any chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect
- Substances that are used in food to maintain its nutritive quality, enhance its keeping quality, make it attractive or to aid in its processing, packaging or storage are all considered to be food additives
Do food additives have nutritional value?
May or may not
Who regulates food additives in the US?
USDA and FDA
Differentiate intentional and incidental food additives.
Intentional food additives are added on purpose to give food specific characteristics
– Incidental food additives get into foods unintentionally
Who regulates food additives in Canada?
Under the Food and Drug Regulations and associated Marketing Authorizations (MAs)
What Act gave the FDA authority to supervise the use of additives in the food supply and set the guidelines for their use?
The 1938 Federal Food, Drug, and Cosmetic Act
