Abstract
Food additives are added to foods to achieve technological functions but some are incidental compounds. The aim of this chapter is to introduce readers to food additives and other substances added to foods. The chapter is into 6 sections. (1) Introduction, history of chemical additives, significance of food additives, definition of food additives, functional classification of food additives. (2) Additives legislation, the 1958 food additive act, the Delaney clause 1959, gererally recognized as safe compounds, approved lists for additives, international regulations for food additives, labeling requirements for food additives. (3) Sensory additives, colorants, flavors and flavor enhancers, sweeteners, thickening agents, gelling agents. (4) Nutrient additives, vitamins, protamino acideins and s, minerals. (5) Processing aides, acidulants, alkaline compounds, enzymes, surface-active agents, leavining agents. (6) Chemical preservatives, antioxidants, antimicrobial agents, ionizing radiation. With 36 references citations.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Alahakoon AU, Jayasena DD, Ramachandra S, Jo C (2015) Alternatives to nitrite in processed meat: up to date. Trends Food Sci Technol 45(1):37–49. https://www.sciencedirect.com/science/article/abs/pii/S0924224415001429
Armstrong DJ (2009) Food chemistry and U.S. food regulations. J Agric Food Chem 57(18):8180–8186
Bantle JP (2009) Dietary fructose and metabolic syndrome and diabetes. J Nutr 139(6):1263S–1268S
Beauchamp GK (2009) Sensory and receptor responses to umami: an overview of pioneering work. Am J Clin Nutr 90(3):723S–727S. https://doi.org/10.3945/ajcn.2009.27462E
BeMiller JN, Whistler RL (2009) Starch: chemistry and technology. Elsevier Science, 894pp. https://books.google.co.uk/books?id=Anbz_whRM2YC
Bolder NM (1997) Decontamination of meat and poultry carcasses. Trends Food Sci Technol 8(7):221–227
Bryan N, Osburn W, Keeton J, Hardin M (2015) A national survey of the nitrite/nitrate concentrations in cured meat products and non-meat foods available at retail, from https://www.nal.usda.gov/fsrio/research-projects/national-survey-nitritenitrate-concentrations-cured-meat-products-and-non-meat-foods-available
Burdock GA, Carabin IG (2004) Generally recognized as safe (GRAS): history and description. Toxicol Lett 150(1):3–18
Butchko HH, Stargel WW, Comer CP, Mayhew DA, Benninger C, Blackburn GL et al (2002) Aspartame: review of safety. Regul Toxicol Pharmacol 35(2):S1–S93. https://doi.org/10.1006/rtph.2002.1542
Cammack R, Joannou CL, Cui XY, Torres Martinez C, Maraj SR, Hughes MN (1999) Nitrite and nitrosyl compounds in food preservation. Biochim Biophys Acta 1411(2-3):475–488. https://pubmed.ncbi.nlm.nih.gov/10320676/
CDC (2020) Antibiotic/antimicrobial resistance (AR/AMR). Retrieved from https://www.cdc.gov/drugresistance/index.html
Choo VL, Viguiliouk E, Blanco Mejia S, Cozma AI, Khan TA, Ha V et al (2018) Food sources of fructose-containing sugars and glycaemic control: systematic review and meta-analysis of controlled intervention studies. BMJ 363:k4644. https://doi.org/10.1136/bmj.k4644
Codex Alimentarious Commission (1995) General standard for food additives. Codex stan 192–1995. Adopted in 1995. Revision 1997, 1999, 2001, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019. Retrieved from http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf
Codex Alimentarius Commission (1981) Codex general standard for the labeling of food additives when sold as such: CODEX STAN 107–1981. Retrieved from http://www.fao.org/docrep/005/y2770e/y2770e03.htm#fn8
Codex Alimentarius Commission (1985) Codex general standard for the labeling of prepackaged foods: CODEX STAN 1–1985 (Rev. 1–1991)[1]. Retrieved from http://www.fao.org/docrep/005/y2770e/y2770e02.htm
Codex Alimentarius Commission (1989a, 2015) Class names and the international numbering system for food additives: CAC/GL 36-1989 Adopted in 1989. Revision: 2008. Amendment: 2015. Retrieved from http://www.fao.org/input/download/standards/13341/CXG_036e_2015.pdf
Codex Alimentarius Commission (1989b) Codex class names and the international numbering system for food additives CAC/GL 36-1989. Retrieved from http://www.codexalimentarius.org/input/download/standards/13341/CXG_036e.pdf
Codex Alimentarius Commission (2015) GSFA online: codex General Standard for Food Additives (GSFA) online database Retrieved from http://www.codexalimentarius.net/gsfaonline/index.html
David TJ (1988) Food additives. Arch Dis Child 63(6):582–583
Del Olmo A, Calzada J, Nunez M (2017) Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: uses, exposure, and controversy. Crit Rev Food Sci Nutr 57(14):3084–3103. https://doi.org/10.1080/10408398.2015.1087964
Devenyns J (2020) USDA plans to crack down on nitrate and nitrite labeling claims in meat. From https://www.fooddive.com/news/usda-plans-to-crack-down-on-nitrate-and-nitrite-labeling-claims-in-meat/592240
Eliasson AC (2004) Starch in food: structure, function and applications. Taylor Francis, 605pp
Eur-Lex (2011) Commission Regulation (EU) No 1130/2011 of 11 November 2011 amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a Union list of food additives approved for use in food additives, food enzymes, food flavourings and nutrients Text with EEA relevance Retrieved from http://eur-lex.europa.eu/legal-content/EN/TXT/?qid=1410296955393&uri=CELEX:32011R1130
Europa (2014) Food additives and flavourings. Retrieved from http://ec.europa.eu/food/fs/sfp/flav_index_en.html
Fennema OR (1987) Food additives–an unending controversy. Am J Clin Nutr 46(1 Suppl):201–203. https://doi.org/10.1093/ajcn/46.1.201
Ferysiuk K, Wójciak KM (2020) Reduction of nitrite in meat products through the application of various plant-based ingredients. Antioxidants (Basel) 9(8):28pp. https://mdpi-res.com/d_attachment/antioxidants/antioxidants-09-00711/article_deploy/antioxidants-00709-00711-v00712.pdf
Filipčev B, Lević L, Bodroža-Solarov M, Mišljenović N, Koprivica G (2010) Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients. Int J Food Prop 13(5):1035–1053
Finley JW, Given P Jr (1986) Technological necessity of antioxidants in the food industry. Food Chem Toxicol 24(10–11):999–1006. https://doi.org/10.1016/0278-6915(86)90280-2
Food and Agriculture Organization of the United Nations (2013) Online edition: “combined compendium of food additive specifications”. Retrieved from http://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-additives/en/
Food and Drug Administration (USDA) (2013) Everything added to food in the US (EAFUS). Retrieved from http://www.accessdata.fda.gov/scripts/fcn/fcnnavigation.cfm?rpt=eafuslisting&displayAll=true
Food and Drug Administration (USDA) (2015) Food ingredients and packaging terms. Retrieved from http://www.fda.gov/Food/IngredientsPackagingLabeling/Definitions/default.htm
Gardner C, Wylie-Rosett J, Gidding SS, Steffen LM, Johnson RK, Reader D, Lichtenstein AH (2012) Nonnutritive sweeteners: current use and health perspectives: a scientific statement from the American Heart Association and the American Diabetes Association. Circulation 126(4):509–519
Ghosh S, Sudha M (2012) A review on polyols: new frontiers for health-based bakery products. Int J Food Sci Nutr 63(3):372–379
Goecmen D (1993) The effect of flour and additives on bread quality and staling. Gida 18(5):325–331
Gómez-López VM, Rajkovic A, Ragaert P, Smigic N, Devlieghere F (2009) Chlorine dioxide for minimally processed produce preservation: a review. Trends Food Sci Technol 20(1):17–26
Hanlon P, Brorby GP, Krishan M (2016) A risk-based strategy for evaluating mitigation options for process-formed compounds in food: workshop proceedings. Int J Toxicol 35(3):358–370
Hertzler SR, Lieblein-Boff JC, Weiler M, Allgeier C (2020) Plant proteins: assessing their nutritional quality and effects on health and physical function. Nutrients 12(12).: 27pp. https://res.mdpi.com/d_attachment/nutrients/nutrients-12-03704/article_deploy/nutrients-03712-03704-v03703.pdf
Hoffman JR, Falvo MJ (2004) Protein - which is best? J Sports Sci Med 3(3):118–130. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3905294/pdf/jssm-3905203-3905118.pdf
Hord NG, Tang Y, Bryan NS (2009) Food sources of nitrates and nitrites: the physiologic context for potential health benefits. Am J Clin Nutr 90(1):1–10
Hoyle R (1996) Delaney clause knocked out by surprise compromise act. Nat Biotechnol 14(9):1056
Institute of Food Science and Technology (IFST) (2015) Food irradiation. Retrieved from https://www.ifst.org/resources/information-statements/food-irradiation
Jackson LS (2009) Chemical food safety issues in the United States: past, present, and future. J Agric Food Chem 57(18):8161–8170. https://doi.org/10.1021/jf900628u
JEFCA (2015) Online edition: “combined compendium of food additive specifications”. Retrieved from http://www.fao.org/ag/agn/jecfa-additives/index.html
Jelen H (2011) Food flavors. Chemical, sensory and technological properties. CRC Press, 504pp
Joint FAO/WHO Expert Committee on Food Additives (2001) Gellan gum (WHO Food Additives Series 28). Summary of Evaluations Performed by the JEFAC for gellan gum. Retrieved from http://www.inchem.org/documents/jecfa/jecmono/v28je17.htm
Lester SU (1996) Delaney is still the best protection. Environ Health Perspect 104(4):352
Lester SU, Staples RE (1996) Delaney still the best protection comment: teratogens and the Delaney Clause. Environ Health Perspect 104(4):352
Lewis C (2002) The ‘Poison Squad’ and the advent of food and drug regulation. FDA Consum 36(6):12–15
Lopes JA (1986) Evaluation of dairy and food plant sanitizers against Salmonella typhimurium and Listeria monocytogenes. J Dairy Sci 69(11):2791–2796
Louria DB (2000) Counterpoint on food irradiation. Int J Infect Dis 4(2):67–69. https://www.ncbi.nlm.nih.gov/pubmed/10737841
Maherani B, Hossain F, Criado P, Ben-Fadhel Y, Salmieri S, Lacroix M (2016) World market development and consumer acceptance of irradiation technology. Foods 5(4):21pp. https://res.mdpi.com/d_attachment/foods/foods-05-00079/article_deploy/foods-00005-00079.pdf
McCarthy R (2020) FSIS addresses ‘nitrates/nitrites’ meat product labeling. Food Business News: 2pp. https://www.foodbusinessnews.net/articles/17544-fsis-addresses-nitratesnitrites-meat-product-labeling
Michelfelder AJ (2009) Soy: a complete source of protein. Am Fam Physician 79(1):43–47
Miguel A, Martins-Meyer TS, Figueiredo EVDC, Lobo BWP, Dellamora-Ortiz GM (2013) Enzymes in bakery: current and future trends. Food industry: IntechOpen, pp 278–321. https://www.intechopen.com/chapters/41661
Munir MT, Federighi M (2020) Control of foodborne biological hazards by ionizing radiations. Foods 9(7):23pp. https://res.mdpi.com/d_attachment/foods/foods-09-00878/article_deploy/foods-00809-00878.pdf
Novozyme (2014) Enzymes at work. Retrieved from http://www.novozymes.com/en/about-us/brochures/Documents/Enzymes_at_work.pdf
Neltner TG, Kulkarni NR, Alger HM, Maffini MV, Bongard ED, Fortin ND, Olson ED (2011) Navigating the US food additive regulatory program. Compr Rev Food Sci Food Saf 10(6):342–368. https://doi.org/10.1111/j.1541-4337.2011.00166.x
Neltner TG, Alger HM, O’Reilly JT, Krimsky S, Bero LA, Maffini MV (2013) Conflicts of interest in approvals of additives to food determined to be generally recognized as safe: out of balance. JAMA Intern Med 173(22):2032–2036
Nicole W (2013) Secret ingredients: who knows what’s in your food? Environ Health Perspect 121(4):a126–a133
Parnes RB, Lichtenstein AH (2004) Food irradiation: a safe and useful technology. Nutr Clin Care 7(4):149–155
Pennisi L, Verrocchi E, Paludi D, Vergara A (2020) Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage. Ital J Food Saf 9(2):8422. https://www.pagepressjournals.org/index.php/ijfs/article/download/8422/8907
Picut CA, Parker GA (1992) Interpreting the Delaney Clause in the 21st century. Toxicol Pathol 20(4):617–627, discussion 628–619
Porter ES, Castles C, Laudon KG, Fries AN (2020) United States: consumer groups file petition urging the USDA to change meat labeling requirements. Mondaq.com: 4pp. https://www.mondaq.com/unitedstates/consumer-law/879964/consumer-groups-file-petition-urging-the-usda-to-change-meat-labeling-requirements
Prado-Silva L, Cadavez V, Gonzales-Barron U, Rezende AC, Sant’Ana AS (2015) Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce. Appl Environ Microbiol 81(23):8008–8021. https://doi.org/10.1128/AEM.02216-15
Rice T, Zannini E, Arendt EK, Coffey A (2020) A review of polyols–biotechnological production, food applications, regulation, labeling and health effects. Crit Rev Food Sci Nutr 60(12):2034–2051
Rulis AM, Levitt JA (2009) FDA’S food ingredient approval process: safety assurance based on scientific assessment. Regul Toxicol Pharm 53(1):20–31
Santamaria P (1997) Occurrence of nitrate and nitrite in vegetables and total dietary intakes. Industrie Alimentari 36(364):1329–1334
Schiffman SS (1998) Sensory enhancement of foods for the elderly with monosodium glutamate and flavors. Food Rev Intl 14(2–3):321–333
Schuster G, Adams WF (1984) Emulsifiers as additives in bread and fine baked products. Adv Cereal Sci Technol 6:139–287
Smith J, Hong-Shum L (2011) Food additives data book. Wiley, 1128 pages
Stampfli L, Nersten B (1995) Emulsifiers in bread making. Food Chem 52(4):353–360
Struck S, Jaros D, Brennan CS, Rohm H (2014) Sugar replacement in sweetened bakery goods. Int J Food Sci Technol 49(9):1963–1976
Thayer DW (2000) Are there valid concerns about food irradiation? Int J Infect Dis 4(4):232–234. author reply 234-235 https://www.ncbi.nlm.nih.gov/pubmed/11231191
U. S. Food and Drug Administration (2015) 21.CFR Part 172.175 sodium nitrite. Retrieved from https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.175
U. S. Food and Drug Administration (2018) Additional information about high-intensity sweeteners permitted for use in food in the United States. Retrieved from https://www.fda.gov/food/food-additives-petitions/additional-information-about-high-intensity-sweeteners-permitted-use-food-united-states
U. S. Food and Drug Administration (2019) CFR 21CFR182.3862. Substances Generally Recognized As Safe. Subpart D–Chemical Preservatives. Sec. 182.3862 Sulfur dioxide
U.S. Food and Drug Administration (2014a) Overview of food ingredients, additives & colors international food information council (IFIC) and U.S. Food and drug administration November 2004; revised April 2010. Retrieved from http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm094211.htm
U.S. Food and Drug Administration (2014b) Overview of food ingredients, additives & colors. Retrieved from http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm115326.htm
U.S. Government Publishing Office (2012) Code of Federal Regulations. Title 21–Food and Drugs; Chapter 1; Food and Drug Administration Department Of Health And Human Services, Subchapter B. Food for human consumption (continued). Part 172 Food additives permitted for direct addition to food for human consumption. Subpart I–Multipurpose additives Sec. 172.892 Food Starch-Modified. 21 CFR 172.892 – Modified Starch. Retrieved from http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=172.892
U.S. Government Publishing Office (2014) Electronic Code of Federal Regulations: Title 21: Food and Drugs Part 173—Secondary direct food additives permitted in food for human consumption. Retrieved from http://www.ecfr.gov/cgi-bin/retrieveECFR?gp=1&SID=761464347534256da7af5f3b0b73e700&h=L&mc=true&n=pt21.3.173&r=PART&ty=HTML
Van der Sman RGM, Renzetti S (2019) Understanding functionality of sucrose in biscuits for reformulation purposes. Crit Rev Food Sci Nutr 59(14):2225–2239
Weisburger JH (1996) Human protection against non-genotoxic carcinogens in the US without the Delaney Clause. Exp Toxicol Pathol 48(2–3):201–208
Whitehurst RJ, Van Oort M (2009) Enzymes in food technology. Wiley, 384pp. https://books.google.co.uk/books?id=GHQBMyTzJ-oC
Yong HI, Kim TK, Jang HW CHD, Jung S, Choi YS (2021) Clean label meat technology: pre-converted nitrite as a natural curing. Food Sci Anim Resour 41(2):173–184. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115001/pdf/kosfa-8115041-8115002-8115173.pdf
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2023 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Owusu-Apenten, R., Vieira, E. (2023). Food Additives. In: Elementary Food Science. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-030-65433-7_16
Download citation
DOI: https://doi.org/10.1007/978-3-030-65433-7_16
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-65431-3
Online ISBN: 978-3-030-65433-7
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)