Specific Food Additives Acidulants preservative o Acidulants act as preservatives Preservatives o Some overlap between food additives in terms of function flavor and o Prevent decomposition by microbial growth or by undesirable chemical changes has to be in parenthesis on the label o Can be used alone or in conjunction with other methods of food preservation may be antimicrobial or antioxidants o Oxidation oxygen and sunlight o Common antioxidants BHT BHA and disodium EDTA Vit C o Common antimicrobials calcium propionate sodium nitrate and nitrite and sulfites sulfur dioxide sodium sulfite sodium metabisulfite potassium metabisulfite potassium bisulfite and sodium bisulfite sodium benzoate Antioxidants o Fresh fruits veggies packages with about 8 oxygen atmosphere o Oxidation still occurs in frozen and refrigerated foods o Sulfate kills microbes Prevents browning in fruit protects flavor in wine o Cereals vegetable oil meat products potato sticks chips chicken soup base gum In some packaging to preserve freshness o FDA standards don t require fruits and vegetable products to reflect the type of chemical products used on the produce o Controversial Emulsifiers and diglycerides Food colors o Oil and water emulsions in common foods o Ex Egg yolk proteins soy lecithin sodium stearoyl lactylate mono o Provides identity quality to foods o Used to use to disguise interior products o Mask variations in color seasons storage processing o Enhance naturally occurring colors and restore those lost in processing o Natural vs artificial Natural food colors o Consumer concerns FDA doesn t require testing o Caramel coloring used in cola products o Annatto a reddish orange dye crackers Cheez its Carmine a red dye derived from the cochineal insect o Turmeric o Saffron o Paprika o Betanin extracted from beets o Chlorophyll chlorella algae o Elderberry o Pandan a green food coloring from Pandanus leaves o Butterfly Pea a blue food dye from the flowers o FD C numbers are given to approved synthetic food dyes that don t exist Food colors in nature o Currently 7 used in foods Flavorants o Primary function in food is flavoring rather than nutritional o Artificially flavored jellies soft drinks and candies made of bases with a similar taste but have dramatically different flavors due to the use of different scents and fragrances o Nature identical Chemically synthesized rather than being extracted from the source materials Are chemically and organoleptically identical to natural flavoring substances Cannot contain any artificial flavoring Most commercial flavorants are nature identical o Artificial not identified in a natural product intended for human consumption whether or not the product is processed Produced by chemical manipulation of naturally sourced chemicals or from crude oil or coal tar They are chemically different from natural but have same sensory characteristics as natural ones Flavor enhancers o Extracted from natural sources or created artificially o Umami or savory flavorants largely based on amino acids and nucleotides o Monosodium glutamate MSG Stabilizers Thickeners Gelling o Gelling agents give shape and structure o Thickeners increase viscosity increase stability suspend added ingredients o Stabilizers help maintain physical and textural properties to food Help stabilize emulsions o Usually proteins such as gelatin or complex carbs o Many occur naturally Food additive functions can overlap Preservatives in parentheses Acids Antioxidants antimicrobials Citric BHA BHT Sulfur sulfites Calcium propionate Emulsifiers lecithin egg yolk Colors natural and artificial