Chapter 21 - Food Additives Flashcards
Purpose of 1958 Food Additives Amendment to the 1938 Food, Drug and Cosmetic Act:
to assure safety of chemicals added to foods is proven by manufacturer before use
2 Benefits from 1958 food additives amendment
Imposes a premarket approval requirement
◦Shifted burden of proof for safety from government to the manufacturer
The 1958 Food Additives Amendment established the creation of a list of additives known as?
GRA’s
“generally recognized as safe”
•If a food manufacturer wants to use an additive what must they do?
the additive must either be on the GRAS list, or they must prove it is safe
What is Delaney clause
•“no food substance can be considered safe if it is found to produce cancer when fed to man or animal, or can be shown to induce cancer by any appropriate test”
5 categories of food additives
Preservatives
Sequestrants (Chelating Agents)
color additives
Flavor additives
Stabilizers and thickeners
3 types of preservatives
Anti microbial agents
Antioxidants
Sulfites
4 Specific anti microbial agents
Sugar
◦Salt
◦Nitrites
◦Mold inhibitors
Where is sugar used as anti microbial agent
jellies, fruit, canned ham
Where are nitrates found
in bacon, hot dogs, ham, bologna
5 specific examples of antioxidants
Vitamin E and C
BHA
BHT
Sulfites
3 specific examples of Sulfites
sulfur dioxide, sodium sulfite, sodium or potassium bisulfite
Sulfite negative effect
destroy thiamin
Food additives definition
Substances that are added to foods, but are not normally consumed by themselves as foods.
two types of color additives
Which one requires FDA approval?
Natural
Artificial (FDA approval)
7 examples of natural color additives from plants
saffron, beta-carotene, caramel, annatto, riboflavin, fruit and vegetable juices, grape
2 examples of animal derived natural color additives
Carmine
cochineal extract
How are carmine and cochineal extract made
made from ground up insects that feed on red cactus berry
2 types of artificial color additives
Lakes
Dyes
Characteristic of lakes artificial color
most stable; good for use in fats/oils
Characteristic of dyes
can dissolve in water
What is FD and;C Yellow No. 5 - Tartrazine
What are its side effects?
And what population does it affect?
Artificial color additive
may cause allergic reactions
Hyperactive children are sensitive to it
9 things Tartrazine is used in?
In pudding, beverages, candy, ice cream, cereals, medicine (Xanax), mac & cheese, salad dressing, orange drinks
3 types of flavor additives
Natural
Chemical
Flavor enhancers
Where do natural flavor additives come from
fruits, veg’s, beef, chicken, herbs, spices, yeast, roots, etc.
4 types of chemical flavor additives commonly used
alcohols, ethers, aldehydes, and ketones
What types of foods are flavor enhancers found in
in meat products, frozen food, soups, chili, sauces, stews
3 specific examples of flavor enhancers
MSG, hydrolyzed soy protein, yeast extract
Sequestrants (chelating agents) mechanism of action
Added to foods to bind metals such as copper, iron, calcium
Purpose of sequestrants (chelating agents)
Prevents metal from inducing oxidative changes
What 3 things do sequestrants (chelating agents) prevent
staleness, rancidity, off-flavors
3 specific examples of sequestrants (chelating agents)
EDTA, phytates, sorbitol
Purpose of stabilizers and thickeners
•Creates a smooth, uniform consistency that withstands processing/storage
What 5 things are stabilizers and thickeners derived from
From pectin, gelatin, seeds, cellulose, seaweed plants
