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Halal Food Analysis > Food Additives > Flashcards

Food Additives Flashcards

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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
Q

Example of permitted antioxidant

A

➢ Tocopherol, BHT, BHA

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26
Q

Application (Antioxidant)

A

➢ Margerine, butter, coconut cream

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27
Q

Food conditioner

A

➢ 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
Q

Example of permitted food conditioner:

A

➢ Acetic acid, citric acid, magnesium carbonate, xanthan gum, lecithin, carrageenan, propylene glycol.

29
Q

Application (Food conditioner)

A

➢ Canned fruit, chocolate, cake, biscuit, sausage, nugget, fish ball

30
Q

ACCEPTABLE APPLICATIONS OF FOOD ADDITIVES

A

√ Enhance quality
√ Reduce waste
√ Improve storage quality
√ Improve nutritional value
√ Enhance acceptability
√ Facilitate preparation
√ Make food more available

31
Q

ACCEPTABLE APPLICATIONS OF FOOD ADDITIVES

A

√ Enhance quality
√ Reduce waste
√ Improve storage quality
√ Improve nutritional value
√ Enhance acceptability
√ Facilitate preparation
√ Make food more available

32
Q

UNACCEPTABLE USES OF FOOD ADDITIVES

A

√ 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
Q

NATURAL SOURCES

A

1) Plants
2) Animals
3) Microorganisms

34
Q

Plants

A

• Thickening agentsextracted from fruits, seaweed, etc..

• Beetroot juice (E162), a colouring agent

35
Q

ANIMALS

A

• Monoglyceride
• Gelatine
• Rennet
• Carminic acid
• Tocopherol
• Lysozyme

36
Q

Microorganism

A

• Amylase enzyme (Bacillus licheniformis)
• Xylanase enzyme (Thermomyces lanuginosus)
• MSG (Corynebacterium glutamicum)

37
Q

MANMADE VERSIONS of naturally occurring compounds

A

Examples:
• i.e. synthetic identical copies of substances found
naturally.
• Example: benzoic acid (E210), used as a
preservative

38
Q

MODIFIED NATURAL SUBSTANCES (plant & animal)

A

• Example:
– Thickening agent from modified starch, such as
sorbitol.

39
Q

ARTIFICIAL

A

Examples:
• Produced synthetically and not found naturally
• Example:
– butylated hydroxyanisole (BHA), a preservative

40
Q

CLASSES / TYPES

A

• Antimicrobial
• Antioxidants
• Sequestrants
• Color
• Flavors/ flavor enhancers
• Nutritive Additives
• Polyols
• Proteins
• Fat
• Starches
• Gums
• Surface Active Agents (emulsifiers)
• Leavening agents
• Acidulants
• Phosphates

41
Q

Antioxidants

A

• BHA
• BHT
• TBHQ

42
Q

Acidulants:

A

– primarily to change the taste & to control microbial growth.

– Examples:
• citric acid
• acetic acid
• phosphoric acid
• hydrochloric acid

43
Q

Antimicrobial agents

A

• Benzoic acid or sodium benzoate
• Calcium propionate
• Potassium sorbate or sorbic acid

44
Q

Sequesterants Agents:

A

• Ethylenediamine tetraacetate (EDTA)
• Citric acid and its salts
• Phosphoric acid and its salts

45
Q

Surface active agents (Surfactants) emulsifiers include:

A

• Mono- and di-glycerides
• polysorbate 60 and 80
• lecithin
• Proteins

46
Q

Thickeners include:

A

• Starch
• Modified starches
• Gums

47
Q

Anthocyanins

A

Color = Red/Blue

Examples ==> Black grapes, Cabbages, and Cherries

48
Q

Betalains

A

Color = Red and yellow indole

Example = Beetroot

49
Q

Carotenoids

A

Color = Yellow/Orange/Red

Examples = Carrots, Oranges, Saffron, and Tomatoes

50
Q

Chlorophylls and Chlorophyllins

A

Color = Green

Examples = Parsley, Spinach

51
Q

What are E-numbers?

A

• 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
Q

E-numbers

A

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
Q

Food Conditioners

A

Food conditioners are added to foods for a
technological purpose to obtain the desired food.

54
Q

Types of food conditioner, which are allowedare:

A

Emulsifier and anti-foaming agent. Stabilizer, thickener, modified starch, and gelling agent.

55
Q

Emulsifiers

A

Substances that can mix oil and water to make homogenous mix (emulsion)

Examples: Mayonnaise

Examples of emulsifiers: Lecithin, Mono & diglycerides

56
Q

Anti Foaming Agents

A

To control and/or reduce foaming during cooking, fermentation, and bottling

57
Q

Examples of anti foaming agents

A

1) Dimethyl polysiloxanes

2) Other silicons

3) Certain alcohols

4) Glycols

58
Q

Stabilizers

A

Cause food components to remain intact & maintaining product texture

59
Q

Why we add food colors?

A

1) Restore color lost during processing or storage

2) Enhaces the color

3) Gives the color to food

60
Q

Color composed of;

A

1) Naturally found
2) Nature identical colors
3) Synthetic colors

61
Q

Naturally found color

A

Sources

1) Animal = Cochineal

2)Plants = Skin/peel of fruits or vegetables

62
Q

Nature Indentical Colors

A

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
Q

Synthetic Colors

A

1) Color that do not occur in nature and have been made in factory by chemical synthesis

2) Examples = Azo dyes

64
Q

Why do we add food flavor?

A

1) Add/enhanced or alter food taste

65
Q

ANALYSIS OF FOOD ADDITIVES
(e.g Benzoic acid)

A

• Titrimetric Method
• Spectrophotometric method
• HPLC Method

Halal Food Analysis (12 decks)

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