1. By VINU FOOD PRODUCTS 15-11-20111A Presentation by VINU FOOD PRODUCTS

2. 2. Understanding Food Additives Any substance added to the food affecting the characteristics of natural food. I. Direct additives are intentionally added to foods for a specific purpose II. Indirect additives are those to which the food is exposed to during processing, packaging, or storing 215-11-2011A Presentation by VINU FOOD PRODUCTS 2.1 What is Food Additive:

3. I.Direct additives: II.Indirect additives: 315-11-2011A Presentation by VINU FOOD PRODUCTS a.As part of food processing a vast range of extra chemicals are added to food - called Additives. b. Around 90% of them are flavorings and colours -to make the food taste better and -to look better. c.Only the rest are to improve or maintain product consistency, quality, nutritional value, palatability and wholesomeness 2.2 Different Food Additives: 2. Understanding Food Additives

4. I.Direct additives: II.Indirect additives: 415-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: a.FOOD COLOURS: Colours play a strong role in food to give: Identification of the food Fitness for consumption. Two types of colours: Natural colours Synthetic colours Synthetic colours usage is very hign 2. Understanding Food Additives

5. I.Direct additives: II.Indirect additives: 515-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: a.FOOD COLOURS: Synthetic colours are used in many products – like Soft Drinks, Fruit Drinks, Sweets, Ice Creams etc. High in-take of such synthetic colour gives wide range of health hazards over a period of time reducing our life span. 2. Understanding Food Additives

6. I.Direct additives: II.Indirect additives: 615-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: b.FLAVOR ENHANCERS Heavily used Taste Enhancer is Monosodium glutamate, or MSG. It is a A white powder Enhances the flavor of food MSG is also present in the following additives: calcium glutamate, autolyzed yeast extract, yeast nutrient, textured protein, hydrolyzed protein etc. 2. Understanding Food Additives

7. I.Direct additives: II.Indirect additives: 715-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: b.FLAVOR ENHANCERS MSG - Health Problems due to high consumption of MSG – burning sensations in the back, neck, chest; paralysis, numbness in the same areas – tingling or warmth in the face, arms or back – nausea; facial tightness; rapid heartbeat – chest pains, asthma attacks – drowsiness or cravings for other foods – headache or facial pressure – sweating and flushing – Some patients report an overall feeling of weakness. 2. Understanding Food Additives

8. I.Direct additives: II.Indirect additives: 815-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: C.PRESERVATIVES Why preservatives - To kill harmful micro organisms - To prevent oxidation -Thereby increases shelf-life 2. Understanding Food Additives

9. I.Direct additives: II.Indirect additives: 915-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: C.PRESERVATIVES 2. Understanding Food Additives

10. I.Direct additives: II.Indirect additives: 1015-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: C.PRESERVATIVES 2. Understanding Food Additives

11. I.Direct additives: II.Indirect additives: 1115-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: C. PRESERVATIVES 2. Understanding Food Additives

12. I.Direct additives: II.Indirect additives: 1215-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: C. PRESERVATIVES 2. Understanding Food Additives

13. I.Direct additives: II.Indirect additives: 1315-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: C. PRESERVATIVES Class I preservatives are Natural Presevatives Class II preservatives are Artificial Chemicals Some Class II preservatives are allowed in limited quantity. Some are not allowed in food products High in-take of class-II preservatives give wide range of health hazards over a period of time reducing our life span. 2. Understanding Food Additives

14. 1415-11-2011A Presentation by VINU FOOD PRODUCTS D. KINDS OF DIRECT ADDITIVES: -Acids -Flavor enhancers -Acidity regulators-Flour treatment agents -Anticaking agents -Glazing agents -Antifoaming agents -Humectants -Antioxidants -Tracer gas -Bulking agents-Preservatives -Food colors -Stabilizers -Color retention agents -Sweeteners -Emulsifiers -Thickeners -Flavors -Caffeine. 2.2 Different Food Additives: I.Direct additives II.Indirect additives: 2. Understanding Food Additives

15. 1515-11-2011A Presentation by VINU FOOD PRODUCTS 2.2 Different Food Additives: I.Direct additives: II.Indirect additives: D. KINDS OF DIRECT ADDITIVES: -Acids -Flavor enhancers -Acidity regulators-Flour treatment agents -Anticaking agents -Glazing agents -Antifoaming agents -Humectants -Antioxidants -Tracer gas -Bulking agents-Preservatives -Food colors -Stabilizers -Color retention agents -Sweeteners -Emulsifiers -Thickeners -Flavors -Caffeine. 2. Understanding Food Additives

16. -They are the results of un-hygienic, un-controlled processing environment - Low quality equipments leading to metallic contaminations - Inadequate quality checks on the processes and products 1615-11-2011A Presentation by VINU FOOD PRODUCTS I.Direct additives: II.Indirect additives: 2.2 Different Food Additives: 2. Understanding Food Additives

17. Please refer to “Food Additives & Their Effects”. The ill-effects are alarming and it will be an eye-opener. 15-11-201117A Presentation by VINU FOOD PRODUCTS 2.3 Food Additives & their Effects: 2. Understanding Food Additives

18. Any impure addition is defined as adulteration. It is a kind of Additive aimed at increasing the profitability In food, it is “the addition of foreign substances, being contaminated by chemicals or being fouled by animal and human excrement. 1815-11-2011A Presentation by VINU FOOD PRODUCTS 2. Understanding Food Additives 2.4 Adulterations

19. Pepper - gravel, leaves and twigs added Tea - exhausted tea leaves and other leaves added and glazed with black lead Bread - grit, sand, ashes and mashed potato were added and alum used for bleaching. Rum and beer - strychnine, cocculus inculus (both are hallucinogens) and copperas were added Pickles, bottled fruit, wine, and preserves - sulphate of copper added Mustard - lead chromate Bengal Gram Floor – Pattani Paruppu is used 1915-11-2011A Presentation by VINU FOOD PRODUCTS 2. Understanding Food Additives 2.5 Some Adulterations

20. Sugar confectionery and chocolate - copper carbonate, lead sulphate, bisulphate of mercury, and Venetian lead Gloucester cheese - Red lead gives its 'healthy' red hue Cream - flour and arrowroot gives rich thickness 2015-11-2011A Presentation by VINU FOOD PRODUCTS 2.5 Some Adulterations 2. Understanding Food Additives

21. It is a world, FULL of ADDITIVES /ADULTERATIONS with ill-effects every where and In every thing. THINGS ARE NOT IN OUR CONTROL. WE NEED TO TAKE CAUTIOUS APPROACH. 15-11-201121A Presentation by VINU FOOD PRODUCTS 2. Understanding Food Additives 2.6Summary on Food Additives

22. Therefore for your family’s Food Safety, It is important to understand what ADDITIVES are added in the food you buy and THEIR EFFECT on HEALTH. 15-11-201122A Presentation by VINU FOOD PRODUCTS 2. Understanding Food Additives 2.6Summary on Food Additives

23. 15-11-201123A Presentation by VINU FOOD PRODUCTS