NAME: MAISARAH BINTI ABDULLAH

CLASS: 5 AMANAH
TEACHERE: YEO PECK CHENG

CONTENT


NO. CONTENT PAGE
1 1.0 Introduction 1
2 2.0 Objective 2
3
3.0 Types of food additives
3.1 Preservatives
3.1.1 Types of preservatives and their
functions
3.2 Flavouring agents
3.2.1 Types of flavouring agents and their
functions
3.3 Antioxidants
3.3.1 Types of antioxidants and their
functions
3.4 Thickening agents
3.4.1 Types of thickening and their
functions
3.5 Stabilisers
3.5.1 Types of stabilisers and their
functions
3.6 Dyes
3.6.1 Types of dyes and their functions
3


4
4.0 Effects of food additives on health
4.2 The function of food act (1983) and food
regulation (1985)
4.3 Side effects
13
5 5.0 The rationale for using food additives 15
6 6.0 Conclusion 16
7 7.0 Reference 17







1.0 INTRODUCTION

Food additives are substances added to food to preserve flavour or enhance its
taste and appearance. Food additives have been used by mankind for centuries.
The Egyptians used food colourings and spices for flavouring, and the Romans
used saltpetre (potassium nitrate) for preservation.
A food additives is a natural or synthetic substance which is added to food to
prevent spoilage or to improve its appearance, taste or texture.















2.0 OBJECTIVES


State the types of food additives and their examples
State the functions of each type of food additives
Justify the use of food additives
Describe the effects of food additives on health and the environment


















3.0 TYPES OF FOOD ADDITIVES

In the last 50 years, developments in food science and technology have resulted
in the discovery of various types of food additives. Today, food additives that
are commonly used are:
Preservatives
Antioxidants
Flavourings
Stabiliser
Thickeners
Dyes

3.1 PRESERVATIVES

Preservatives are chemicals that are added to food to retard or to prevent
the growth of microorganism such as bacteria, mold or fungus, so that the
food can be stored for a long time.
In ancient times, food additives from natural sources such as salt, sugar
and vinegar were used to preserve food and to make the food taste better.
Nowadays, synthetic preservatives are use, table below shows the types
of preservatives commonly used. Many of the preservatives are organic
acids and salts of organic acids.








3.1.1 TYPES OF PRESERVATIVES AND THEIR
FUNCTIONS

PRESERVATIVES EXAMPLE FUNCTION
Sodium nitrite
Sodium nitrate
Sausage, burger and
luncheon meat
To preserve meat, cheese and dried fish.
To prevent food poisoning in canned foods.
To maintain the natural colour of meat and to
make them look fresh
Benzoic acid
Sodium benzoate
Oyster sauce, tomato
sauce, chilli sauce and
fruit juice
To preserve sauce (oyster, tomato or chilli),
fruit juice, jam and margarine
Sulphur dioxide
Sodium sulphite
Fruit juice Used as bleaches and antioxidants to prevent
browning in fruit juices.
Maintain the colour and freshness of
vegetables.
To prevents the growth of yeast
Sugar Jam Draws the water out of the cells of
microorganism
Retard the growth of microorganisms
Salt Salted fish
Vinegar Pickled mango Inhibits the growth of microorganisms











Sodium nitrite

Examples of preservatives

























Salted
Sugar
Benzoic acid
Pickled
3.2 FLAVOURING AGENTS

There are two types of flavouring agents: artificial flavours and flavour enhancer. They are
added to foods to make them taste better.
Flavour enhancers have little or no taste of their own. They are chemicals that are added to
food to bring out the flavours or to enhance the taste of food.
An example of a flavour enhancer is monosodium glutamate (MSG). MSG is used to enhance
the flavours of other foods.
Artificial flavour includes sweeteners and other flavours such as peppermint or vanilla.
Aspartame and saccharin are examples of artificial sweeteners.
Both aspartame and saccharin can be used as a substitute for sugar to enhance the sweetness
in food and drink. However, the used of saccharin is banned in many countries because it is
carcinogenic. Aspartame has largely replaced saccharin as the artificial sweetener or choice.
Many esters have fruity odors and tastes and are used as artificial flavours. Table below
shows some examples of esters that are used in making drinks.
3.2.1 TYPES OF FLAVOURINGS AND THEIR FUNCTIONS
Flavouring Function Example
Aspartame
A non-carbohydrate sweetener (1-methyl-N-
aspartilphenylamina)
Approximately 200 times sweeter than sugar
Stable when dry or frozen but when stored in
liquids at temperatures above 30
o
C, it breaks
down and loses its sweetness over time.
No caloric value, suitable for diabetic patient

To sweeten
food
Low-calories frozen dessert
Diet drinks
Soft drinks
Synthetic essence
Comprises compounds belonging to the
homologous series of esters
Cheaper to use these flavours if compared to
real fruits
To produce
artificial
flavours which
resemble
natural
flavours
Methyl butanoate (apple flavour)
Pentyl ethanoate (banana flavour)
Ethyl butanoate (pineapple
flavour)
Octyl ethanoate (orange flavour)

Asesulfame K
Can be used at higher temperature
To work as a
sweetener
Drinks
Sauce
Yogurt
Chocolate
Alcoholic drinks
Monosodium glutamate (MSG)
The sodium salt of glutamic acid
White, crystalline powder (NaC
5
H
8
NO
4
)
Bring out the
flavour in
many food
Meat or fish-based frozen food
Spice mixes
Canned and dry soups
Salad dressings

Examples of flavourings


























Aspartame
Asesulfame - K
Monosodium glutamate (MSG)
3.3 ANTIOXIDANTS

Antioxidants are chemicals that are added to foods to prevent the oxidation of fats and oils by
oxygen in the air.
Foods containing fats or oils are oxidized and become rancid when exposed to air.
When the fats and oils are oxidized, rancid product are formed. This makes the food
unpalatable. The rancid products are volatile organic compound with foul odors (for example,
butanoic acid, C
3
H
7
COOH).
Antioxidants are added to fats, oils, cakes, sausages, biscuits and fried foods to slow down the
oxidation process so that these foods do not become rancid.
Vegetable oils contain natural antioxidants, for example: vitamin E



3.3.1 TYPES OF ANTIOXIDANT AND THEIR FUNCTIONS
ANTIOXIDANT EXAMPLE FUNCTION
Ascorbic acid (vitamin C) Fruit juice, green pepper
To preserve the colour of
fruit juice and frozen fish
Alpha tocopherol (vitamin E)
Vegetable oils, nuts and
seeds, almonds
To retard rancidity in oils
Butylated hydroxyanisole (BHA)
Butylated hydroxytoluene (BHT)

Margarine
Sodium citrate Cooked cured meat
To prevent fats from turning
rancid










Examples of antioxidants


























Alpha tocopherol (vitamin E)
Butylated hydroxyanisole (BHA)
Butylated hydroxytoluene (BHT)
Ascorbic acid (Vitamin C)
3.4 THICKENING AGENTS
- Chemicals that are added to food to thicken the liquid
- Alter the texture and consistency of food
3.4.1 TYPES OF THICKENING AGENTS AND THEIR
FUNTIONS
THICKENER EXAMPLE FUNCTION
Modified starch Instant soups and puddings
Prevent the foods from
becoming liquid
Absorb water and thicken the
liquid in foods to produce a
jelly-like structure.

Pectin Jam
Acacia gum Chewing gum, jelly and wine
Xanthan gum Sauce, salad dressing
Alginate Made from seaweed

Examples of thickening agents















Pectin
Acacia gum
Xanthan gum
3.5 STABILISERS

Chemicals that are used to enable oil and water in the food to mix together properly in order
to form an emulsion of oil and water
Emulsion are either oil droplets suspended in water or water droplets suspended in oil
Stabilisers are used in food which contains oil and water
Without stabilisers, ice crystals would form in ice-cream, particles of chocolate would settle
out of chocolate milk


3.5.1 TYPES OF STABILISERS AGENTS AND THEIR
FUNCTIONS
EXAMPLE FUNCTION
Lecithin
Mono-glyceride
Di-glycerides of fatty acids
Gelatine
To prevent the separation into layers of oil and
water of the food

Examples of stabilisers













Xanthan gum
3.6 DYES
Dyes (colouring agents) are chemicals that are added to foods to give them colour so as to
improve their appearance.
Some foods are naturally coloured, but the colour is lost during food processing. The foods
industry uses synthetic food colours to :
a) Restore the colour of food lost during food processing.
b) Enhance natural colours, so as to increase the attractiveness of foods.
c) Give colour to foods that do not have colour.
Some dyes are naturally plant pigments while others are synthetically prepared. The synthetic
colours used in foods are azo and triphenyl compounds. Both these compounds are organic
compounds.
The synthetic dye, brilliant blue, is an example of triphenyl compound. The synthetic dye,
tartrazine and sunset yellow are examples of azo compounds.
Azo compounds are organic compounds containing the diazo group, - N = N -, and are
usually yellow, red, brown, black in colour. Triphenyl compounds are organic compounds
containing three phenyl groups, -C
6
H
5
, and are usually green. Blue or purple in colour.
3.6.1 TYPES OF DYES AND THEIR FUNTIONS
TYPES OF DYES FUNCTION
Carmoisine
Erythrosine Bs
Indigontine
Chocolate Brown HT
Brilliant black PN
Ponceau 4R
Increase the attractiveness of food
To add colour to colourless foods
To enhance colours
To avoid colour loss due to
environmental elements
To provide consistency when there are
variations in the colouring of the food


Examples of dyes









Synthetic colour (artificial food dye)
4.0 EFFECTS OF FOOD ADDITIVES
ON HEALTH

The types of food additives allowed and the quantity permitted are controlled by the 1983
Food Act and the 1985 Food Regulation.
The permissible quantity depends on the type of food and the food additives. For example,
benzoic acid added must not exceed 800 mg per kg in cordial drinks, whereas sodium nitrite
must not exceed 100 mg per kg in meat product.
The excessive intake of food additives for a prolonged period of time will ruin our health. The
side effects arising from taking food additives are allergy, cancer, brain damage and
hyperactivity.

4.1 THE FUNCTION OF FOOD ACT (1983) AND FOOD
REGULATION (1985)
FOOD ACT (1983) FOOD REGULATION (1985)
Protect consumers from any health
problems and did honesty during
preparation or sales of food
Make it compulsory for food
manufactured to label all kinds of food
List the amount and type of permitted
chemical additives in food
A jail sentence of not more than 5 years
or fine or both if food produced contains
substance which can bring health
problems to consumers
Food labels must include the following
information:
a) Name and type of food
b) Net quantity of food
c) Expiry date
d) Ingredients
e) Method of storage
f) Name and address of
manufacturer








4.2 SIDE EFFECTS

Allergy
a) Food additives such as sodium sulphite (preservative), BHA and BHT (antioxidants),
MSG (flavouring) and some food colours (e.g, Yellow No. 5) can cause allergic
reactions in some people.
b) The symptoms of MSG allergy are giddiness, chest pain and difficulty in breathing.
This condition is called the Chinese restaurant syndrome
c) The presence of sodium nitrate or sodium nitrite in food can cause blue baby
syndrome that is fatal for babies. This syndrome is due to the lack of oxygen in the
blood. Hence, the use of nitrate and nitrite is allowed in baby foods.
Cancer
a) Chemicals that cause cancer are called carcinogens. Sodium nitrite (a preservative) is
a potent carcinogen.
b) The nitrite reacts with the amines in food to produce nitrosamine which can cause
cancer.
Brain damage
Excessive intake of nitrites for a prolonged period of time can cause brain damage. In
this condition, the supply of oxygen to the brain is disrupted and this cause brain
damage.

Hyperactivity
a) Food additives such as tartrazine can cause hyperactivity.
b) Children who are hyperactivity become very active, find it difficult to relax or sleep
and are very restless.






5.0 THE RATIONALE FOR USING
FOOD ADDITIVES
Advantages
1. To prevent food spoilage
a) Oxidation and microorganism (bacteria, fungi) are the main causes in the
decomposition of food. In hot climate, meat and fish rot easily. The use of
preservatives is an effective way to prevent food spoilage. If the used of
preservatives is an effective way to prevent food spoilage.
b) If preservatives are not used, food spoilage might drastically reduce the food
supply, making for costlier food.
c) Few deaths are associated with the used of food additives. However, many people
have die due to food poisoning caused by bacterial toxins.

2. For medical reason
a) Aspartame and sorbitol are used to make food and drink sweet without using
sugar. These food additives are particularly useful as artificial sweeteners for
diabetic patients.
b) Artificial sweetener give the sweet taste but without adding calories to the food.
Thus, they can be used to reduce obesity.
Disadvantage
1. Eating food additives such as preservatives, antioxidants and flavour enhancers is
excess quantities over a long period of time is detrimental to health.
2. Some food additives are used to make foods look more appealing. These additives
have little nutritional value. Eating such foods increases the risk of health hazard.
3. Some foods are fortified with excess amounts of nutrients, such as vitamins A and D,
or of trace elements, such as copper and zinc. Eating foods with excessive amounts of
nutrients can ruin our health.
Live without food additives
Imagine life without food additives. The following situations will occur.
1. Food spoilage will drastically reduce the food supply. This will result in food
shortages around the world.
2. Diseases will flourish again due to deficiencies of vitamins and minerals in our food.
3. Loss of appetite will be common particularly among the younger generation because
our food will not look, taste, and smell good and this will affect their appetites.


6.0 CONCLUSION

Food ingredients have been used for many years to preserve, flavour, blend,
thicken and colour food. Food ingredients have played on among consumers.
These ingredients also help ensure the availability of flavourful, nutritious,
safe, convenient, colourful, and affordable foods that meat consumers expect.
Food and colour additives are strictly studied, regulated and monitored. Federal
regulation require evidence that each substance is safe at its intended level of
use before it may be added to foods. Furthermore, all additives are subject to
ongoing safety renew as scientific understanding and method of testing continue
to improve. Consumers should feel safe about the foods they eat.











7.0 REFERENCE

1) http://www.scribd.com/doc/32746834/Folio-Chemistry
2) Lim Eng Wah, Low Swee Neo, Lim Yean Ching, Eng Nguan Hong,
2007. Penerbitan Pelangi Sdn. Bhd.
3) Lim Eng Wah, Low Swee Neo, Lim Yean Ching, Eng Nguan Hong and
Umi Kaithom Binti Ahmad, 2006. Chemistry Form 5. Runz Creative Sdn.
Bhd.