Chapter 9

Preservatives

Preservatives Preservatives are substances that prevent decomposition or decay. Food Preservation is basically done for three reasons To preserve the natural characteristics of food To preserve the appearance of food To increase the shelf value of food for storage.

Food Additives Food additives serve five main functions: Give the food a smooth and consistent texture: Improve or preserve the nutrient value: Maintain the wholesomeness of foods: Control the acid-base balance of foods and provide leavening: Provide color and enhance flavor:

A. Flavor Additives Sugar Salt Corn syrup Herbs Autolysed yeast Hydrolyzed plant and vegetable protein Ethyl vanillin Monosodium Glutamate

B. Color Additives Food coloring is a type of food additive which imparts color. It is used to give added visual effect on food. Annato seed Turmeric powder Beta carotene, a yellow-orange plant pigment Caremel, a brown substance obtained from heated sugar Titanium oxide, a brilliant white pigment

BFAD following the USFDA regulations, currently allows 9 synthetic dyes to be used in foods, three of which have restricted uses: FD&C Blue No. 1 Bright blue FD&C Blue No. 2 Royal blue FD&C Green No. 3 Sea green FD&C Red No. 40 Orange-red FD&C Red No. 3 (Erythrosine) Cherry red FD&C Yellow No. 5 Lemon yellow FD&C Yellow No. 6 Orange

C. Fat Substitute

Substitutes, or fat replacers, provide the sensory and functional qualities normally provided by fat.
Common Fat Substitutes

Carbohydrate-based
-

Cellulose Dextrins Fiber Gums Inulin Maltodextrins Oatri Polydextrose Polyols Starch/modified food starch Z-Trim

Protein-based Microparticulated protein - Modified whey protein concentrate Fat Based - Caprenin - Salatrim - Emulsifiers (mono- and diglycerides

D. Nutritional Additives
Many nutrients are used to fortify foods. Fortified foods contain added vitamins and minerals that are not naturally present in the food or are found only in low levels.

E. Texture Modifiers Aticaking agents Slilicates in table salts Cornstarch in sugar Magnesium stearate Magnesium carbonate Dextrose Dough conditioners Emulsifiers Humectants

F. Controversial Food Additives

Artificial dyes such as Red No.3, Green No. 3 and Yellow No. 6 have been banned in certain countries. Artificial sweeteners, such as saccharin, cyclamate, aspartame are controversial additives that have been restricted or banned in some countries. G. Antioxidants Antioxidants are used to prevent undesirable color and flavor changes in foods due to reaction with oxygen. Antioxidants are added to oil used in such products as potato chips, crackers, sausages, and nuts. The following are common antioxidants: Ascorbic acid or sodium ascorbate (Vitamin C) Butylated hydroxyanisole (BHA) Butylated hydroxytoulene BHT) Erythrobic acid Propyl gallate Sodium erythrobate Tertiary butylated hydroquinone Tocopherols( vitamin E)

H. Preservatives/ Antimicrobials Various acids also prevent or slow the growth of micro-organisms and are effective against pathogenic ( disease- causing) bacteria. Mold inhibitors, such as sodium and calcium propionate, are commonly used in bread and cakes. Sodium Nitrates and nitrites are chemical compounds commonly used in making cured meat products like bacon and hot dogs. Sulfites are used to reduce or prevent spoilage and discoloration during preparation, storage and distribution of many foods.