{"id":462,"date":"2019-03-11T19:18:23","date_gmt":"2019-03-11T19:18:23","guid":{"rendered":"https:\/\/courses.lumenlearning.com\/sunyltnutrition\/?post_type=chapter&#038;p=462"},"modified":"2019-04-15T14:00:39","modified_gmt":"2019-04-15T14:00:39","slug":"11-8-food-additives","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/sunyltnutrition\/chapter\/11-8-food-additives\/","title":{"raw":"11.8: Food Additives","rendered":"11.8: Food Additives"},"content":{"raw":"Food additives\u00a0are substances added to food to preserve flavor or enhance its taste and\/or appearance. Some additives have been used for centuries; for example, preserving food by\u00a0pickling\u00a0(with\u00a0vinegar),\u00a0salting, as with\u00a0bacon, preserving\u00a0sweets\u00a0or using\u00a0sulfur dioxide\u00a0as with\u00a0wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. \u00a0Please take a look at two of the most common additives, coloring agents and preservatives using the Wikipedia links below. \u00a0When you see these items listed in the \"ingredients\" section of\u00a0a food label, will you be able to recognize them? \u00a0What are they made from? \u00a0Are they safe to eat in small amounts? \u00a0Are they safe to eat in large amounts?\r\n<div id=\"section_1\" class=\"mt-section\">\r\n<h2 class=\"editable\">Food Colorings<\/h2>\r\n<p class=\"mt-align-justify\">Food coloring, or\u00a0color additive, is any\u00a0dye,\u00a0pigment\u00a0or substance that imparts\u00a0color\u00a0when it is added to\u00a0food\u00a0or\u00a0drink. They come in many forms consisting of liquids,\u00a0powders,\u00a0gels, and\u00a0pastes. Food coloring is used both in commercial food production and in domestic cooking. Food colorants are also used in a variety of non-food applications including\u00a0cosmetics,\u00a0pharmaceuticals, home craft projects, and medical devices.\u00a0Color additives are used in foods for many reasons including:<\/p>\r\n\r\n<ul>\r\n \t<li>To make food more attractive, appealing, appetizing, and informative<\/li>\r\n \t<li>Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions<\/li>\r\n \t<li>Correct natural variations in color<\/li>\r\n \t<li>Enhance colors that occur naturally<\/li>\r\n \t<li>Provide color to colorless and \"fun\" foods<\/li>\r\n \t<li>Allow consumers to identify products on sight, like candy flavors or medicine dosages<\/li>\r\n<\/ul>\r\n<p class=\"mt-align-justify\">In the 20th century, the improvement of chemical analysis and the development of trials to identify the toxic features of substances added to foods led to the replacement of the negative lists by lists of substances allowed to be used for the production and the improvement of foods. This principle is called a positive listing, and almost all recent legislations are based on it.\u00a0Positive listing implies that substances meant for human consumption have been tested for their safety, and that they have to meet specified purity criteria prior to their approval by the corresponding authorities.<\/p>\r\n\r\n<\/div>\r\n<div id=\"section_2\" class=\"mt-section\">\r\n<h2 class=\"editable\">Food Preservatives<\/h2>\r\n<p class=\"mt-align-justify\">A\u00a0preservative\u00a0is a substance or a chemical that is added to products such as food, beverages,\u00a0pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent\u00a0decomposition\u00a0by\u00a0microbial\u00a0growth or by undesirable\u00a0chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding\u00a0chemical compounds\u00a0to the product. Physical preservation entails processes such as refrigeration or drying. Preservative\u00a0food additives\u00a0reduce the risk of\u00a0foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.<\/p>\r\n<p class=\"mt-align-justify\">Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving\u2014ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is\u00a0lactic acid. Common antimicrobial preservatives are presented in the table.\u00a0Nitrates\u00a0and\u00a0nitrites\u00a0are also antimicrobial.<span class=\"mt-font-size-12\">\u00a0<\/span>The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes.<\/p>\r\n\r\n<table class=\"mt-responsive-table\"><caption><em><strong><span id=\"MathJax-Element-1-Frame\" class=\"MathJax\" style=\"font-style: normal;font-weight: normal;line-height: normal;font-size: 14.4px;text-indent: 0px;text-align: left;letter-spacing: normal;float: none;direction: ltr;max-width: none;max-height: none;min-width: 0px;min-height: 0px;border: 0px;padding: 0px;margin: 0px\" role=\"presentation\"><span class=\"MJX_Assistive_MathML\" role=\"presentation\">11.8.1<\/span><\/span>:\u00a0<\/strong>Antimicrobial Preservatives<\/em><\/caption>\r\n<thead>\r\n<tr>\r\n<th class=\"mt-align-center\" scope=\"col\"><strong>Compound<\/strong><\/th>\r\n<th class=\"mt-align-center\" scope=\"col\"><strong>Comment<\/strong><\/th>\r\n<\/tr>\r\n<\/thead>\r\n<tbody>\r\n<tr>\r\n<td class=\"mt-align-center\">sorbic acid,\u00a0sodium sorbate\u00a0and sorbates<\/td>\r\n<td class=\"mt-align-center\">common for\u00a0cheese,\u00a0wine, baked goods<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">benzoic acid,\u00a0sodium benzoate\u00a0and benzoates<\/td>\r\n<td class=\"mt-align-center\">used in acidic foods such as\u00a0jams,\u00a0salad dressing,\u00a0juices,\u00a0pickles,\u00a0carbonated drinks,\u00a0soy sauce<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">hydroxybenzoate\u00a0and derivatives<\/td>\r\n<td class=\"mt-align-center\">stable at a broad\u00a0pH\u00a0range<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">sulfur dioxide\u00a0and\u00a0sulfites<\/td>\r\n<td class=\"mt-align-center\">common for fruits<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">nitrite<\/td>\r\n<td class=\"mt-align-center\">used in meats to prevent botulism toxin<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">nitrate<\/td>\r\n<td class=\"mt-align-center\">used in meats<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">lactic acid<\/td>\r\n<td class=\"mt-align-center\">-<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">propionic acid\u00a0and\u00a0sodium propionate<\/td>\r\n<td class=\"mt-align-center\">baked goods<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<p class=\"mt-align-justify\">The oxidation process spoils most food, especially those with a high fat content. Fats quickly\u00a0turn rancid\u00a0when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are\u00a0<a title=\"Vitamin C (Ascorbic acid)\" href=\"https:\/\/med.libretexts.org\/Courses\/Sacramento_City_College\/SCC%3A_Nutri_300_(Coppola)\/Chapters\/07%3A_Vitamins\/7.3%3A_Water_Soluble_Vitamins\/7.3I%3A_Vitamin_C_(Ascorbic_acid)\" rel=\"internal\">ascorbic acid\u00a0(vitamin C)<\/a>\u00a0and ascorbates.\u00a0Thus, antioxidants are commonly added to oils, cheese, and chips.\u00a0Other antioxidants include the\u00a0phenol\u00a0derivatives. These agents suppress the formation of hydroperoxides.\u00a0Other preservatives include\u00a0ethanol\u00a0and\u00a0methylchloroisothiazolinone.<\/p>\r\n\r\n<table class=\"mt-responsive-table\"><caption><em><strong><span id=\"MathJax-Element-2-Frame\" class=\"MathJax\" style=\"font-style: normal;font-weight: normal;line-height: normal;font-size: 14.4px;text-indent: 0px;text-align: left;letter-spacing: normal;float: none;direction: ltr;max-width: none;max-height: none;min-width: 0px;min-height: 0px;border: 0px;padding: 0px;margin: 0px\" role=\"presentation\"><span class=\"MJX_Assistive_MathML\" role=\"presentation\">11.8.2<\/span><\/span>:\u00a0<\/strong>Antioxidant\u00a0Preservatives<\/em><\/caption>\r\n<thead>\r\n<tr>\r\n<th class=\"mt-align-center\" scope=\"col\"><strong>Compound<\/strong><\/th>\r\n<th class=\"mt-align-center\" scope=\"col\"><strong>Comment<\/strong><\/th>\r\n<\/tr>\r\n<\/thead>\r\n<tbody>\r\n<tr>\r\n<td class=\"mt-align-center\">ascorbic acid,\u00a0sodium ascorbate<\/td>\r\n<td class=\"mt-align-center\">cheese, chips<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">butylated hydroxytoluene,\u00a0butylated hydroxyanisole<\/td>\r\n<td class=\"mt-align-center\">also used in food packaging<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">gallic acid\u00a0and sodium gallate<\/td>\r\n<td class=\"mt-align-center\">oxygen scavenger<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">sulfur dioxide\u00a0and\u00a0sulfites<\/td>\r\n<td class=\"mt-align-center\">beverages, wine<\/td>\r\n<\/tr>\r\n<tr>\r\n<td class=\"mt-align-center\">tocopherols<\/td>\r\n<td class=\"mt-align-center\">vitamin E activity<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n<div id=\"section_3\" class=\"mt-section\">\r\n<h3 class=\"editable\">Contributors<\/h3>\r\n<ul>\r\n \t<li>Wikipedia<\/li>\r\n<\/ul>\r\n<\/div>","rendered":"<p>Food additives\u00a0are substances added to food to preserve flavor or enhance its taste and\/or appearance. Some additives have been used for centuries; for example, preserving food by\u00a0pickling\u00a0(with\u00a0vinegar),\u00a0salting, as with\u00a0bacon, preserving\u00a0sweets\u00a0or using\u00a0sulfur dioxide\u00a0as with\u00a0wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. \u00a0Please take a look at two of the most common additives, coloring agents and preservatives using the Wikipedia links below. \u00a0When you see these items listed in the &#8220;ingredients&#8221; section of\u00a0a food label, will you be able to recognize them? \u00a0What are they made from? \u00a0Are they safe to eat in small amounts? \u00a0Are they safe to eat in large amounts?<\/p>\n<div id=\"section_1\" class=\"mt-section\">\n<h2 class=\"editable\">Food Colorings<\/h2>\n<p class=\"mt-align-justify\">Food coloring, or\u00a0color additive, is any\u00a0dye,\u00a0pigment\u00a0or substance that imparts\u00a0color\u00a0when it is added to\u00a0food\u00a0or\u00a0drink. They come in many forms consisting of liquids,\u00a0powders,\u00a0gels, and\u00a0pastes. Food coloring is used both in commercial food production and in domestic cooking. Food colorants are also used in a variety of non-food applications including\u00a0cosmetics,\u00a0pharmaceuticals, home craft projects, and medical devices.\u00a0Color additives are used in foods for many reasons including:<\/p>\n<ul>\n<li>To make food more attractive, appealing, appetizing, and informative<\/li>\n<li>Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions<\/li>\n<li>Correct natural variations in color<\/li>\n<li>Enhance colors that occur naturally<\/li>\n<li>Provide color to colorless and &#8220;fun&#8221; foods<\/li>\n<li>Allow consumers to identify products on sight, like candy flavors or medicine dosages<\/li>\n<\/ul>\n<p class=\"mt-align-justify\">In the 20th century, the improvement of chemical analysis and the development of trials to identify the toxic features of substances added to foods led to the replacement of the negative lists by lists of substances allowed to be used for the production and the improvement of foods. This principle is called a positive listing, and almost all recent legislations are based on it.\u00a0Positive listing implies that substances meant for human consumption have been tested for their safety, and that they have to meet specified purity criteria prior to their approval by the corresponding authorities.<\/p>\n<\/div>\n<div id=\"section_2\" class=\"mt-section\">\n<h2 class=\"editable\">Food Preservatives<\/h2>\n<p class=\"mt-align-justify\">A\u00a0preservative\u00a0is a substance or a chemical that is added to products such as food, beverages,\u00a0pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent\u00a0decomposition\u00a0by\u00a0microbial\u00a0growth or by undesirable\u00a0chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding\u00a0chemical compounds\u00a0to the product. Physical preservation entails processes such as refrigeration or drying. Preservative\u00a0food additives\u00a0reduce the risk of\u00a0foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.<\/p>\n<p class=\"mt-align-justify\">Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving\u2014ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is\u00a0lactic acid. Common antimicrobial preservatives are presented in the table.\u00a0Nitrates\u00a0and\u00a0nitrites\u00a0are also antimicrobial.<span class=\"mt-font-size-12\">\u00a0<\/span>The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes.<\/p>\n<table class=\"mt-responsive-table\">\n<caption><em><strong><span id=\"MathJax-Element-1-Frame\" class=\"MathJax\" style=\"font-style: normal;font-weight: normal;line-height: normal;font-size: 14.4px;text-indent: 0px;text-align: left;letter-spacing: normal;float: none;direction: ltr;max-width: none;max-height: none;min-width: 0px;min-height: 0px;border: 0px;padding: 0px;margin: 0px\" role=\"presentation\"><span class=\"MJX_Assistive_MathML\" role=\"presentation\">11.8.1<\/span><\/span>:\u00a0<\/strong>Antimicrobial Preservatives<\/em><\/caption>\n<thead>\n<tr>\n<th class=\"mt-align-center\" scope=\"col\"><strong>Compound<\/strong><\/th>\n<th class=\"mt-align-center\" scope=\"col\"><strong>Comment<\/strong><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td class=\"mt-align-center\">sorbic acid,\u00a0sodium sorbate\u00a0and sorbates<\/td>\n<td class=\"mt-align-center\">common for\u00a0cheese,\u00a0wine, baked goods<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">benzoic acid,\u00a0sodium benzoate\u00a0and benzoates<\/td>\n<td class=\"mt-align-center\">used in acidic foods such as\u00a0jams,\u00a0salad dressing,\u00a0juices,\u00a0pickles,\u00a0carbonated drinks,\u00a0soy sauce<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">hydroxybenzoate\u00a0and derivatives<\/td>\n<td class=\"mt-align-center\">stable at a broad\u00a0pH\u00a0range<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">sulfur dioxide\u00a0and\u00a0sulfites<\/td>\n<td class=\"mt-align-center\">common for fruits<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">nitrite<\/td>\n<td class=\"mt-align-center\">used in meats to prevent botulism toxin<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">nitrate<\/td>\n<td class=\"mt-align-center\">used in meats<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">lactic acid<\/td>\n<td class=\"mt-align-center\">&#8211;<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">propionic acid\u00a0and\u00a0sodium propionate<\/td>\n<td class=\"mt-align-center\">baked goods<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p class=\"mt-align-justify\">The oxidation process spoils most food, especially those with a high fat content. Fats quickly\u00a0turn rancid\u00a0when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are\u00a0<a title=\"Vitamin C (Ascorbic acid)\" href=\"https:\/\/med.libretexts.org\/Courses\/Sacramento_City_College\/SCC%3A_Nutri_300_(Coppola)\/Chapters\/07%3A_Vitamins\/7.3%3A_Water_Soluble_Vitamins\/7.3I%3A_Vitamin_C_(Ascorbic_acid)\" rel=\"internal\">ascorbic acid\u00a0(vitamin C)<\/a>\u00a0and ascorbates.\u00a0Thus, antioxidants are commonly added to oils, cheese, and chips.\u00a0Other antioxidants include the\u00a0phenol\u00a0derivatives. These agents suppress the formation of hydroperoxides.\u00a0Other preservatives include\u00a0ethanol\u00a0and\u00a0methylchloroisothiazolinone.<\/p>\n<table class=\"mt-responsive-table\">\n<caption><em><strong><span id=\"MathJax-Element-2-Frame\" class=\"MathJax\" style=\"font-style: normal;font-weight: normal;line-height: normal;font-size: 14.4px;text-indent: 0px;text-align: left;letter-spacing: normal;float: none;direction: ltr;max-width: none;max-height: none;min-width: 0px;min-height: 0px;border: 0px;padding: 0px;margin: 0px\" role=\"presentation\"><span class=\"MJX_Assistive_MathML\" role=\"presentation\">11.8.2<\/span><\/span>:\u00a0<\/strong>Antioxidant\u00a0Preservatives<\/em><\/caption>\n<thead>\n<tr>\n<th class=\"mt-align-center\" scope=\"col\"><strong>Compound<\/strong><\/th>\n<th class=\"mt-align-center\" scope=\"col\"><strong>Comment<\/strong><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td class=\"mt-align-center\">ascorbic acid,\u00a0sodium ascorbate<\/td>\n<td class=\"mt-align-center\">cheese, chips<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">butylated hydroxytoluene,\u00a0butylated hydroxyanisole<\/td>\n<td class=\"mt-align-center\">also used in food packaging<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">gallic acid\u00a0and sodium gallate<\/td>\n<td class=\"mt-align-center\">oxygen scavenger<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">sulfur dioxide\u00a0and\u00a0sulfites<\/td>\n<td class=\"mt-align-center\">beverages, wine<\/td>\n<\/tr>\n<tr>\n<td class=\"mt-align-center\">tocopherols<\/td>\n<td class=\"mt-align-center\">vitamin E activity<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div id=\"section_3\" class=\"mt-section\">\n<h3 class=\"editable\">Contributors<\/h3>\n<ul>\n<li>Wikipedia<\/li>\n<\/ul>\n<\/div>\n\n\t\t\t <section class=\"citations-section\" role=\"contentinfo\">\n\t\t\t <h3>Candela Citations<\/h3>\n\t\t\t\t\t <div>\n\t\t\t\t\t\t <div id=\"citation-list-462\">\n\t\t\t\t\t\t\t <div class=\"licensing\"><div class=\"license-attribution-dropdown-subheading\">CC licensed content, Shared previously<\/div><ul class=\"citation-list\"><li>Food Additives. <strong>Authored by<\/strong>: Medical LibreTexts Contributors. <strong>Provided by<\/strong>: LibreTexts. <strong>Located at<\/strong>: <a target=\"_blank\" href=\"https:\/\/med.libretexts.org\/Courses\/Sacramento_City_College\/SCC%3A_Nutri_300_(Coppola)\/Chapters\/11%3A_Food_Safety_Concerns_and_Future_of_our_Food\/11.8%3A_Food_Additives\">https:\/\/med.libretexts.org\/Courses\/Sacramento_City_College\/SCC%3A_Nutri_300_(Coppola)\/Chapters\/11%3A_Food_Safety_Concerns_and_Future_of_our_Food\/11.8%3A_Food_Additives<\/a>. <strong>License<\/strong>: <em><a target=\"_blank\" rel=\"license\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/4.0\/\">CC BY-NC-SA: Attribution-NonCommercial-ShareAlike<\/a><\/em><\/li><\/ul><\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t\t <\/div>\n\t\t\t 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