Food Additives & Chemicals

Compiled by:
sreejith
 COLOURS
• F D & C Red 40 – usually added as such for
cooked shrimps (as per buyer specification)
• Paprica extract – usually applied for Blanched
PUD IQF products.Also applied for cooked
products as per buyers specification.
@ KR E, Kolkata
 Preparation of F D & C Red 40
• 50g FD & C Red 40 powder is dissolved in 1L
distilled water .
• 0.5 ml of the solution is added for every 200
kg material before it enters the cooking belt.
• The treatment time depends on the count of
the shrimp.
 Paprica extract
• usually applied for Blanched PUD IQF
products.
• Also applied for cooked products as per buyers
specification.
 Preparation of Paprica extract
The ingredients of Paprica extract are:
• Paprica
• Tween 80
• Potassium sorbate
• Gum acacia
• FD & C Red 40
 To the above mixture add 2g Potassium sorbate – stir to completely mix.

To the above mixture add 5g Gum acacia – stir well.

5L of distilled water is added to the above mixture and is well mixed by continuous stirring till dissolution.

Add 8g FD & C Red 40 and stir well.

• The Paprika extract can be added to the
products before it enters the cooking belt in
the following proportion:
For 100 kg
• Pink shrimp – 350ml paprika extract
• White shrimp – 400ml paprika extract
• Brown shrimp – 250ml paprika extract
• All the buyers ( especially Wal Mart
International) of KRE specifies addition of food
grade colours to cooked and blanched
products.
• No other processing units except KRE are
adding colour to the products.
 Chemical Treatment - STPP
• Additives are added as per buyer specification
• Additives added are mixture of 2% STPP and
2% NaCl.
• shrimps are soaked in the solution for 90
minutes time period
 For 100kg shrimp
• 2 kg STPP and 2 kg NaCl are mixed together in
80L water and 40 kg ice.
• the temperature is maintained at 4-5 c.
• gentle agitation is carried out during the
soaking period (90 Minutes).
• transferred to drainer for draining and the
weighing is carried out.
 The brands of chemicals used in KRE are :
• Carnal
• Hydroloc
• NTR

Supplier of – Carnal – KPL International

Hydroloc – ANC Enzymes
(for KRE, Kolkata)
 The brands of salt used in KRE are :
• Asirbad
• Nirma Sudh
• Sungold
• Seagold
• TATA

Supplier of salt – Annapoorna Traders

 At IFB,Kolkata
• For IQF, a mixture of 2% salt & 5% STPP are
used for treatment.
• For Block freezing, a mixture of 1.5-2% salt &
3% STPP are used for treatment.
 Chlorination Chart of KRE
• Processing - < 2ppm
• Glaze water - < 2ppm
• Ice manufacturing - < 2ppm
• Hand dip – 20 ppm
• Foot dip – 50 ppm
• Utensils/trays/table washing – 50 -100 ppm
• Freezer washing - 50 -100 ppm
• Floor washing – 100 – 200 ppm
• Supplier of Chlorine – Mukherjee Chemicals
( for KRE, Kolkata)
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