Food additives
Food in good condition
Most of the population is concentrated in the big cities, away from areas that are sources of raw material for food. However, arriving daily food varied from different parts of the world and in all seasons. How is it possible that food arrive in good condition?
The answer is linked to the development of science and technology of food in the past 50 years, which has made it possible to preserve the safety and nutritional qualities of products along the processing chain and distribution. From the technological point of view, have developed different methods of conservation: refrigeration, freezing, dehydration, vacuum packaging, among others. In parallel, life sciences and chemical substances have been discovered and developed that allow foods remain safe, nutritious and appetizing on their way from the field to table. Many substances of this type have been used for centuries as salt for the preservation of meat or lemon juice for prevent apple oxidation. Today this set of substances are called food additives. Are produced on an industrial scale, serving varied, and there is a national careful regulation and international levels to use properly and safely. Anyway, it is important that the consumer has tools that allow you to interpret the information provided by food packaging.
What is a "food additive"?
In a broad sense, a food additive is any substance that is added to foods. In a more specific sense the Codex Alimentarius Commission - a joint FAO and WHO, which is responsible for developing international standards on food safety, defined as "any substance not normally consumed as food by himself or used as an ingredient in food, whether or not nutritional value and whose aggregate intentional in food for a technological purpose (including organoleptic) in the manufacture, processing, preparation, treatment, packaging, transport or storage is - or can be (directly or indirectly ) - in its incorporation (or that of any derivative) as a component of food or affect in any way the characteristics of such food. "Codex Alimentarius states that the use of food additives is justified if their use has advantages, it does not present risks or misleading to consumers.
Functions and classification of food additives
The fact that they are classified as food additives and are regulated as such depends on the intent or purpose for which they apply. Food additives have a vital role to maintain the qualities and characteristics of the foods that are subject to environmental conditions (temperature, oxygen, microorganisms) that can alter your original composition. Many food additives are natural substances, and even essential nutrients. Chemically belong to very different functional groups, including inorganic salts, amino acids, carbohydrates and enzymes. Food additives are classified according to their function. A full list with nearly forty functional classes, which provides the database of FAO
These functions include:
FUNCTION | ADITIV |
| 1. 1. Avoiding deterioration of the food | Antioxidants. Preservatives |
| 2. 2. Modify texture | Thickeners and gelling agents. Emulsifiers and stabilizers. |
| 3. 3. Modify the taste and / or smell | Flavoring agents and aroma. Flavor enhansers. Sweeteners. |
| 4. 4. Modify color | Colouring agents. Stabilizers |
| 5. 5. Modify other properties (consistency, texture, acidity) | Defoamer. Moisturizers. Acidity Regulators. Acidifiers. |
| 6. 6. Processing raw materials; initiating chemical reactions in food production | Enzymes |
| 7. 7. Nutritional Supplement | Calcium, vitamins, ferrous sulfate, omega 3, iodine |
In addition to these functions, states that food additives must provide ingredients that cover special dietary needs, such as consumer fenilcetonúricos, diabetics, celiac, or other ailments. For example, sweeteners bring sweetness with low calories but also are essential for diabetics who require a diet low in carbohydrates. It also requires that the additives are used to enhance or improve the food without masking feedstock defective or flawed in some stage of development.
1) Additives that prevent food spoilage
§ Antioxidants: substances that retard or prevent oxidation of food. Oxidation is a chain reaction that, once begun, continues until the complete oxidation of sensitive substances. As a result, they appear to smells and tastes rancid, it changes the color and texture, nutritional value drops to miss some vitamins and polyunsaturated fatty acids, and you get products that may be harmful to Health. The Antioxidants may act on different mechanisms:
i. Stopping chain reaction oxidation.
ii. They remove or dissolved oxygen trapped in the product or packaging.
iii. Through the use of chelating agents are eliminated traces of certain metals, such as copper or iron, which facilitate oxidation.
Antioxidants are used: ascorbic acid (vitamin C), citric acid in fruit juices, canned vegetables, jams, tocopherols (vitamin E) in foods with higher fat content; BHA and BHT (Butilhidroxianisol) (Butilhidroxitoluol), cheese , seed oils and margarines. Among the most commonly used binders include Lactic acid, citric acid, tartaric acid, phosphoric acid and its derivatives (lactate, citrates, tartrates and phosphates).
§ Preservatives: are substances that prevent or slow the decomposition of food caused by microorganisms (bacteria, yeasts and fungi) that feed on them, or the products of their metabolism that can be harmful to the health of consumers. For example, botulinum toxin is a potent toxic produced by the bacterium Clostridium Botulinum present in poorly sterilized canning. To avoid the effects of microorganisms on food are used physical methods (heating, drying, irradiation freezing), and substances that eliminate microorganisms or avoid their proliferation. Some foods, like fruit, onions, garlic and spices, naturally contain antimicrobial substances. However, most of them lacking food and should be added in the form of additives. Some preservatives approved as food additives are:
| CONSERVANTE | ACTION | ADDED TO | OTHER DATA |
| Sulfur dioxide and sulphites | Avoid changing color in fruits and vegetables dry. The sulphites inhibit the growth of bacteria. | Grape juice, grape, wine, cider, vinegar, snacks, salad dressings, fruit derivatives which are used as raw materials for other industries | They have antioxidant properties. |
| Sorbic acid and its derivatives (sorbates) | They inhibit the development of fungi (yeasts and molds) | Food and beverages | Unsaturated fatty acid, naturally found in some plants. Manufactured by chemically synthesized for use as a food additive |
| Nitrates and nitrites (sodium and potassium salts) | Preservatives. They inhibit the growth of botulinum bacteria | Meats, ham and sausages | They are used in combination with antioxidant (ascorbic acid or tocopherols) |
| Benzoic acid (benzoates and potassium, sodium and calcium) | Preservatives | Food acids, such as canned tomatoes, peppers, etc.. | It is found in nature in cinnamon and plums. The product used in the industry is obtained by chemical synthesis. |
| Nisina | Antibiotic | Processed cheeses, especially those cast. | Produced by a microorganism naturally found in the safe fresh milk, and engaged in the manufacture of various dairy products. |
| Propianatos | Preservatives. Troops against fungus | Bakery and pastry | Salts of propionic acid derivative, a short-chain fatty acid |
2) modifying the texture Additives
§ Thickeners and gelling agents: substances that increase the viscosity of a food. The most commonly used is the corn starch and its derivatives and variants ( "modified starch"). It also used other substances of vegetable origin, such as pectin and other polymers modified. Those thickeners which are used with the purpose of providing consistency of gel are called gelling agents, including gelatin.
THICKENERS | The most used, in addition to starch, vegetable gums are having great capacity to retain water, obtained from resins and vegetable seeds, or produced by microorganisms. They are used to stabilize suspensions pulp fruit drinks, desserts, ice cream, beer, etc.. Among them, locust bean gum or tare (carob seed), gum arabic (tree of the genus Acacia), rubber xantano (obtained by fermentation of sugars from corn by bacteria). |
GELIFICANTES | Besides gelatin, are: i) alginic acid (alginates) obtained from brown seaweed, are used in ice cream, preserves, salad dressings, sausages, etc., ii) agar (agarose) derived from algae red; iii) pectin, a natural polysaccharide the walls of plant cells in acidic form gels in the presence of large quantities of sugar, is used in jams. |
§ Emulsifiers and stabilizers. Confer these substances and maintain the consistency and texture desired, and prevent the separation of ingredients that naturally not join, such as fat and water. They are used in products such as margarine, cheese and pasta spreads, ice cream, chocolate, bakery products, cakes, cookies, dressings, mayonnaise, and foods low in fat and calories to be able to give consistency (such as cheese spreads dietary). Among the most widely used emulsifiers are lecithin, which is obtained as a byproduct of the refining of soybean oil, or from the egg yolk, and mono-and diglycerides of fatty acids.
3) Additives that change the flavor and aroma
§ Flavors and aroma. Substances or mixtures of substances with properties of aromatic and flavorful that due to the volatile nature of their molecules are able to give or strengthen the aroma and taste of food. We use spices to add flavor to meals, such as cloves, ginger, rosemary, fruit juices, vanillin, etc.., The natural essences of fruit or artificial formulations.
§ Flavour enhancers. Are substances that enhance the flavor and / or the aroma of a food and influence the sensación de Feeling "body" or viscosity on the palate. The most widely used is monosodium glutamate, composed of sodium and glutamic acid (an amino acid that is found in protein-rich food), and guanílico and inosínico acids and their derivatives are obtained from yeasts or meat extracts. It is mainly used in salted products, in eastern dishes, prepared meals, sauces and soups, meat derivatives, cold cuts and patés.
§ Sweeteners. Substances, natural and artificial differently than sucrose (table sugar) contributing sweetness to the food. The low-calorie sweeteners have been additives further development in recent years. At first was used Cyclamate and saccharin later, but due to disputes in the field of health have been unauthorized in many countries. At present, the majority of low-calorie sweeteners are made up of aspartame and / or acesulfame K, both with greater capacity to sweeten than sugar The Aspartame is made from the amino acid phenylalanine and aspartate, which is contraindicated in patients with phenylketonuria (can not consume phenylalanine). The acelsufame K is not metabolized by the body, which is excreted unchanged chemicals. In recent years it has begun to be seen in the markets of Europe-based sweeteners fructanos, simple plant sugars, which are also metabolized by the body. The sorbitol, isomaltosa and malitol incorporated in table-top sweeteners and low-calorie foods.
4) Additives which change color
§ Colouring. Substances bring intensify or restore the color of a product to compensate for the loss of color due to improper storage or processing, or the natural variations of raw materials, and to enhance the natural colors of food. They are widely used in pastries, candies, fruit juices and soft drinks, cookies, ice cream, etc.. The goal is to improve their appearance and to be able to respond to consumer expectations. Under no reason dye can be used to hide or disguise flaws in the product. There are natural and artificial colouring (obtained by chemical synthesis):
| NATURAL COLOR AGENTS | |
| Curcumina | Colouring of turmeric spice obtained from the rhizome of the plant grown in the same name |
| Candy | Substance obtained by heating an edible sugar (sucrose and others). It is used in cola drinks, alcoholic beverages (rum, brandy, beer), pastry, in the development of rye bread, sweets, ice cream, desserts, prepared soups, and canned meat products. |
| Lipstick | It was derived from insects Family Coccidae (Dactylopius coccus Costa), and give the red-pink to candy, yogurt, desserts, beverages, etc.. |
| Capsanthin | Dye natural red pepper and paprika, with applications in the manufacture of sausages. |
| Carotenoids | Increasingly used, especially in soft drinks. |
| Red beet (betanina, betalaína) | Water extract of the root of the red beet (Beta vulgaris). It is used in soft drinks, canned vegetables and jams. |
| Anthocyanins | Substances responsible for the colors red, blue or violet of most fruits and flowers. It is derived from edible plants, primarily the by-products of manufacture of wine (for example, skin). It is the natural dyes of red wine. It is used in candy, ice cream, and pastry products. |
ARTIFICIAL COLORANTS | |
| Tartracina | Confers yellow to lemonades drinks, ice cream, candy, pastries and rice for paella condimentado packaging. |
| Yellow orange S | Used to give color orange soda, ice cream, candy, snack products, desserts, etc.. |
| Azorrubina or carmoisina Erythrosine | Provides color raspberry sweets, ice cream, desserts, etc.. It uses the Amaranth for red gelatin. |
| blue, indigo, green lissamine | Grant colors blue, green and indigo to soft drinks, sweets, covers of pastries, ice cream, etc.. |
5) Other additives
§ Defoamer substances that prevent or reduce the formation of foam were used in the manufacture of jams generated foam to boil.
§ Antiaglutinante reduce the tendency of individual particles adhere to one another. For example: preventing salt is aglomere.
§ Moisturizers. Protect food from the loss of moisture, or facilitate the dissolution of a powder in an aqueous medium.
§ Acidity regulators. Alteran or control the acidity or alkalinity of food.
§ Aciddifiers. Increase the acidity and / or give a flavor acid to foods such as citric acid, tartaric acid, fumaric.
§ Leudantes chemicals. Substances or mixtures of substances they release gas and, thus, increase the volume of the dough. The most used are sodium bicarbonate and monocalcium phosphate in leudantes flour, pastries, cookies, panificados, and baking powder.
6) Enzymes
By their chemical nature, these additives are often categorized separately. They act on the stages of processing of raw materials or in the initiation of chemical reactions in food production. Use of enzymes in food is not new. For example, the production of cheese is used for some time rennet, an enzyme blend including quimosina obtained from the stomach of calves that accelerates the clotting proteins.
With the advent of modern biotechnology, these enzymes are available in recombinant form within bacteria and fungi (see Notebook No. 54).
For example:
I. Phospholipase bacterial expressed in the fungi Aspergillus oryzae is used in the cheese industry prior to the reaction curd - For the curd it modifies the phospholipids of milk in a way that improves the efficiency of production;
II. Xylanases expressed in bacteria Bacillus subtilis. In the baking industry are added to the dough to improve its texture and flavor. Preparation enzyme is added to the flour to act during the time of levado prior to baking. Effect of xylanases is increasing the specific volume of the bread.
III. The pectinase degrades pectin, the main component of the seeds. It is used in the final stage of manufacture of juices for removing the remains of nuggets of fruit before pasteurization.
IV. The cellulase used to encourage the extraction and filtration of fruit juice or vegetables, grape filtration, extraction of edible oils, etc..
7) Nutritional Supplements
Some foods are fortified with substances that provide nutritional value, such as calcium, vitamins, ferrous sulfate, or Omega 3.
The use of additives is strictly regulated both nationally and internationally. At the international level, there is a Joint Expert Committee on Food Additives (Joint Expert Committee on Food Additives, JECFA), the Organization of the United Nations Food and Agriculture (FAO) and The World Health Organization (WHO) Based on the analysis and review of all available toxicological data, determines its safety and "acceptable daily intake (ADI) for each additive, ie a maximum level which has no demonstrable toxic effects. Globally, the Codex Alimentarius Commission is currently preparing a new General Regulations on Food Additives establish that the names of the functional class of additives and a system of identification for international use The allocation of numeric code to each additive-Numeric System International Food Additives (INS) -. This number is based on the INS already awarded and approved by the EU , known as "E numbers."
