Adamson University

College of Engineering
Chemical Engineering Department

WRITTEN REPORT

Food Additives and Condiments

Flavour and Essences

Submitted by:
GROUP 3
Mata, Arrianne Jaye N.
Mercado, Roger Jayson A.

Submiitted to:
Engr. Vilando

Food additives are substances added to food to preserve flavor or enhance its
taste and appearance.
Functions

Prolong shelf life

Change/preserve color
Enhance flavor
Improve nutritional value
Compensate for vitamin and mineral deficiencies
Maintain freshness
Prevent spoiling
Facilitate food processing

Types of additives
Natural found naturally, such as extracts from beetroot juice used as a colouring
agent.
Manmade versions synthetic identical copies of substances found naturally,
such as benzoic acid used as a preservative.
Artificial produced synthetically and not found naturally, such as Nisin used as a
preservative in some dairy products and in semolina and tapioca puddings.
Categories of Food Additives
Acids
Food acids are added to make flavors "sharper", and also act as preservatives and
antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic
acid, fumaric acid, and lactic acid.
Antifoaming agents
Antifoaming agents reduce or prevent foaming in foods. Examples -polydimethylsiloxane (a type of silicone). Silicone oil is also added to cooking oil
to prevent foaming in deep-frying.

 Antioxidants
Antioxidants act as preservatives by inhibiting the effects of oxygen on food, and
can be beneficial to health.Examples Ascorbic acid (Vit C), Tocopherols (Vit E)
Bulking agents
Bulking agents such as starch are additives that increase the bulk of a food without
affecting its nutritional value.
Food coloring
Colorings are added to food to replace colors lost during preparation, or to make
food look more attractive.Natural colorants are Caramel coloring (E150), Annatto
(E160b), chlorophyll (E140), Cochineal (E120), Betanin extracted from beets,
Turmeric (curcuminoids, E100), Grape Skin Extract etc.
Emulsifiers
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in
mayonnaise, ice cream, and homogenized milk.
Flavours
Flavours are additives that give food a particular taste or smell, and may be derived
from natural ingredients or created artificially.
Preservatives
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other
microorganisms.
Sweeteners
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added
to keep the food energy (calories) low, or because they have beneficial effects for
diabetes mellitus and tooth decay and diarrhea.Examples -- stevia, aspartame,
sucralose, neotame, acesulfame potassium, and saccharin

 Thickeners
Thickeners are substances which, when added to the mixture, increase its viscosity
without substantially modifying its other properties.Example -- arrowroot,
cornstarch, potato starch, sago, tapioca, vegetable gums (guar gum, locust bean
gum, and xanthan gum, protein (Proteins used as food thickeners include collagen,
egg whites etc.

Flavor is the sensory impression of a food or other substance, and is determined

mainly by the chemical senses of taste and smell.

PRODUCING NATURAL FLAVOURING SUBSTANCES

1. EXTRACTION
A simple process of obtaining flavouring substance from the origin.
The same principle of extraction is applied when deriving vanilla extract
from vanilla beans. Alcohol or supercritical carbon dioxide (CO2) are used
as solvents.
2. DISTILLATION PROCESS
The technique is based on the fact that many substances have different
boiling points.
The distillation process sees the plant or animal source material being
brought to a certain, pre-determined boiling point.
3. ENFLEURAGE
Enfleurage is a two-step process during which the odour of aromatic
materials is absorbed into wax or fat, then extracted with alcohol.

 This technique is not commonly used in modern industry, due to both its
prohibitive cost and the existence of more efficient and effective extraction
methods.
4. BIOTECHNOLOGICAL PRODUCTION PROCESSES
These techniques see the flavouring substances being produced by microorganisms such as acetic acid bacteria or enzymes acting as biocatalysts.

Condiment is a spice, sauce or other food preparation that is added to foods to

impart a particular flavor, enhance its flavor or in some cultures, to complement the
dish.

STIMULATING CONDIMENTS
1. Cayenne or cayenne pepper is obtained from a small-fruited capsicum, the
seeds and all being used. It is a powerful stimulant, producing a sense of heat in the
stomach.
2. Paprika is made from a large-fruited capsicum, with the seeds removed, the
latter being largely given the credit for the stimulating and pungent qualities. There
are two kinds of paprikathe Hungarian and the Spanish. The Hungarian is quite
pungent; the Spanish is sweeter, very highly colored, and almost devoid a
pungency.
3. Black pepper is produced from the whole, immature berries, and white pepper
from grinding the berries after the removal of their dark outer shells. Pepper is used
in medicine as a rubifacient. It causes itching, burning, redness, and even severe
dermatitis.
4. Mustard powder is a mixture of white, black, and brown mustard seeds. Prepared mustard has vinegar and other spices added.
5. Horse-Radish is also a stimulating condiment. It causes an increase in the
production of urine, and when applied externally is a counterirritant.

AROMATIC SPICES
1. Ginger is one of the leading aromatic spices and is stronger than some of the
others. It has antiseptic properties and causes reddening and irritation of the skin
when it comes in contact with it.
2. Cloves are also one of the stronger aromatics. They are irritating to wounds and
mucosa, and in dentistry the oil is used as an anodyne. Clove oil kills parasites and
is an effective destroyer of lice.
3. Cinnamon contains cinnamic acid, which is similar in its action to benzoic. It
combines in the body to form hippuric acid, and therefore has an acid reaction.
4. Nutmeg has slightly aromatic properties, but its oil is used chiefly as flavoring
oil. It is the dried seed of the fruit of the nutmeg tree.

SWEET HERBS
1. Bay leaf are used in cooking for their distinctive flavor and fragrance. The
leaves are often used to flavor soups, stews, braises and pts in Mediterranean
cuisine.
2. Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather
like dill. The fronds can be used in salads, but the main attraction of fennel is the
bulb itself. It's very firm and crunchy, and it tastes a bit like licorice and anise. It
has a fresh, bright taste and it's one of our favorite vegetables for salads and slaws.
3. Parsley is a bright green, biennial, plant in temperate climates, or
annual herin subtropical and tropical areas. Parsley is a good source of folic acid,
one of the most important B vitamins.