FSAT-7102

Food Additives

3(3+0)

Food additivesare utilized in the preparation and processing of almost all types offoodin order to give favorable attributes to thefood, we eat. One of the most important developments in the food industry is the use of food additives for improving the functional properties, nutritive value, shelf life and aesthetic value of processed food products. To improve the quality of commercial food products through utilization of food additives, it is critical to have better understanding of the physical and chemical interaction of additives with the food components. The discussion of the food additives would not only provide some general knowledge of these substances, but also facilitates in better understanding of their various aspects.

Contents (Theory)

1. Food additives purpose of application in food
2. Regulatory status, generally recognized as safe (GRAS)
3. Mode of action, stability & interaction with food components
4. Metabolism & carcinogenic effect, recommended doses
5. Application techniques in food, benefits & risks
6. Consumers attitude towards food additives.
7. Types of food additives: antimicrobial agents
8. Nutritional additives – vitamins and minerals
9. Antibiotics
10. Coloring agents
11. Flavoring & flavor enhancers
12. Sugar and fat substitutes
13. Acids and bases
14. Humectants, thickening agents, gel builders, stabilizers, anti-caking agents
15. Emulsifiers and sequestrants.
16. Recommended analysis techniques of various food additives in food.

Content (Practical)

1. NA

Recommended texts

1. Branen, A.L., Davidson, R.M., Salminen, S. & Thorngate, J.H. (2001). Food additives. Marcel Dekker, Inc, Madison Avenue, New York.
2. Butt, M.S., Anjum, F.M. & Asghar, A. (2010). Food additives: A comprehensive treatise. University of Agriculture Press, Faisalabad.

Suggested readings

1. Michael, D., John, N.S. & Branen., A.L. Branen.(2005).  Antimicrobials in foods. Taylor & Francis Group.
2. Anonymous. (2004). Food chemicals codex. Committee on Food Chemicals Codex Food and Nutrition Board, Institute of Medicine, of the National Academies. the National Academies Press • 500 Fifth Street, N.W. • Washington, DC 20001.
3. Karunaratne, D.N. (2017). Food additives. Intech Open.