Food Additive in General

Food Additive in General
A food additive is a substance (or a mixture of substance) which is added to food and is involved in its production, processing, packaging and/or storage without being a major ingredient.

Additives or their degradation products generally remain in food, but in some case they may be removed during processing.

The following examples illustrate and support the use of additives to enhance the:

Nutritive Value of food
Additive such as vitamins, minerals, amino acids and amino acids derivatives are utilized to increase the nutritive value of food. A particular diet may also require the use of thickening agents, emulsifiers, sweeteners, etc.

Sensory Value of Food
Color, odor, taste and consistency or texture, which are important for the sensory value of food, may decreases during processing and storage. Such decreases can be corrected or readjusted by additives such as pigment aroma compounds or flavor enhancers.

Development of “off flavor” for instance, derived from fat or oil oxidation, can be suppressed by antioxidants. Food texture can be stabilized by adding minerals or polysaccharides, and by many other means.

Shelf Life of Food
The current forms of food production and distribution, as well as the trend towards convenient foods, have increased the demand for longer shelf life. Furthermore, the world food supply situation requires preservation by avoiding deterioration as much as possible.

The extension of shelf life involves protection against microbial spoilage, for example, by using anti-microbial additives and by using active agents which suppress and retard undesired chemical and physical changes in food.

The latter is achieved by stabilization of pH using buffering additives or stabilization of texture with thickening or gelling agents which are polysaccharides.

It is implicitly understood that food additives and their degradation products should be non toxic at their recommend levels of use. This applies equally to acute and to chronic toxicity, particularly the potential carcinogenic, teratogenic (causing a malformed fetus) and mutagenic (causing a malformed fetus) and mutagenic effects.

It is generally recognized that additives are applied only when required for then nutritive or sensory value of food, or for its processing or handling.
Food Additive in General

Fibers

Fibers
Dietary fiber includes the nondigestible carbohydrates. These may be either water soluble or water insoluble. Both have nutritional significance.

The water insoluble group that includes wheat products and wheat bran is believed to reduce chances of colon cancer by increasing bulk and diluting the effect of secondary bile acids.

The water-soluble fibers such as those found in the brans of some cereals (e.g., oats and rice) and in pectin are believed to lower the levels of serum cholesterol by binding with bile acids and causing removal of cholesterol in the feces.

While claims may be made for cholesterol-level-lowering properties of brans from different grains (e.g., the bran from oats and the bran from the psyllium seed, which have much higher amounts of bran than that of other grains), the more productive course for trying to control cholesterol levels is to limit the consumption of foods that are high in cholesterol and high in fats.

The consumptions of fiber is recommended, although not to excess. It appears that excessive amounts of dietary fiber may interfere with the retention of minerals required by the body.
Fibers

Food Safety In History

Food Safety In History
Before manufacturing traditional, farming practices and preserving techniques were used to ensure safe food.

During industrial revolution, food began to be processed and packaged. Lacking regulation, manufacturers were free to add whatever they liked to their products. Sweeping from the floor were included in pepper, lead salts were added to candy and cheese, textile inks were used as coloring agents, bricks dust was added to cocoa, and copper salts were added to peas and pickles.

In the 1880s, women started organizing groups to protest the conditions at slaughterhouses in New York City and adulterated foods in other parts of the country.

In 1883, Harvey W. Wiley, chief chemist of the U.S Agricultural Department’s Bureau of Chemistry, began experimenting with food and drug adulteration.

Meanwhile, Upton Sinclair spent several weeks in a meat packing plant investigating labor conditions and turned his discoveries into a book, The Jungle, published in 1906. Although the focus of that book was the conditions immigrants experienced in the early twentieth century, there were graphic descriptions of the filth and poor hygiene in packing plants. It caught the public attention.

People began complaining to Congress and to President Theodore Roosevelt. Pressure was also mounting from foreign governments that wanted some assures that food imported from United States was pure and wholesome.

Two acts were passed in 1906, the Pure Food and Drug Act and the Beef Inspection Act, to improve food safety conditions.

In 1927, U.S Food, Drug and Insecticide Administration (shortened to Food and Drug Administration) or FDA was created to enforce the Pure Food and Drug act.


The Pure food Act was later superseded in 1938 by Pure Food, Drug and Cosmetics Act. This act prohibited any food or drug that is dangerous to health to be sold in interstate commerce.

In 1958, concern over cancer led to the adoption of the Delaney Amendments, which expanded the FDA’s regulatory powers to set limits on pesticides and additives. Manufacturers had to prove that additives and pesticides were safe before they could be used.

The Fair Packaging and Labeling Act of 1966 standardized the labels of products and required that labels provide honest information.

The next major act was the Food Quality Protection Act of 1996. It set new regulations requiring implementation of Hazard Analysis and Critical Control points (HACCPs) for most food processor.

The Food quality Protection Act also changed the way acceptable pesticide levels are calculated. Now total exposure for all sources must be calculated.
Food Safety In History

Minerals

Minerals
Minerals are the constituents which remain as ash after the combustion of plant and animals tissues. Minerals are divided into:

• Main elements

• Trace elements

• Ultra trace elements

The main elements (Nam, K, Ca, Mg, Cl, P) are essential for human beings in amounts >50 mg/day. Sulfur also belongs to this group.

Trace elements (Fe, I, F, Zn, Se, Cu, Mn, Cr, Mo, Co, Ni) are essential in concentrations of <50 mg/day; their biochemical actions have been elucidated.

Ultra – trace element (Al, As, Ba, Bi, B, Br, Cd, Cs, Ge, Hg, Li, Pb, Rb, Sb, Si, Sm, Sn, Sr, TI, Ti, W) are elements whose essentially has been tested in animal experiments over several generations and deficiency symptoms have been found these extreme conditions.

For one of these elements, if it is possible to detect a biochemical function in a vital tissue or organ, the element is assigned to the trace elements.

Main and trace elements have very varied functions, e.g., as electrolytes, as enzymes constituents and a building materials, e.g., in bones and teeth.

The importance of minerals as food ingredients depends not only on their nutritional and physiological roles. They contribute to food flavor and activate or inhibit enzymes- catalyzed and other reactions and they affect the texture of food.
Minerals