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Additives in Dairy-Based Food

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Microbes for Natural Food Additives

Part of the book series: Microorganisms for Sustainability ((MICRO,volume 38))

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Abstract

Additives have been widely used in food industries since the twentieth century to maintain physical properties like smell, color, texture, etc. and to prevent the food product from microbial attacks. Nowadays, food additives are being used to increase the flavor, texture, emulsification, and stabilization of the food at the time of manufacturing and processing of the product at the industrial level. An additive can be natural or synthetic, depending upon the chemical formula and complexity of the compound. Additives can be categorized as preservatives, colorants, antioxidants, flavoring agents, thickeners, humectants, emulsifying agents, antifoaming agents, stabilizers, etc., which are generally used in dairy-based products. Natural additives are in high demand because some artificial additives have toxic effects on health like cancer, attention deficit disorder, disorders in the immune system, digestive disorders like diarrhea and colicky pains, etc. Because of this reason there is high pressure in increasing the yield of natural additives. In the USA, the guidance about the concentration and toxicity of additive use is regulated by Acceptable Daily Intake (ADI) and Generally Regarded as Safe (GRAS) status while, in India, it is generally guided by the Food Safety and Standards Authority of India (FSSAI). In order to maintain the safety of consumers, the use of additives must be restricted and verified in accordance with national and international laws.

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Authors and Affiliations

  1. Department of Biotechnology, Himachal Pradesh University, Shimla, India

    Harshika Sharma, Gaytri Mahajan, Manpreet Kaur & Reena Gupta

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  1. Harshika Sharma
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  2. Gaytri Mahajan
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  1. Department of Biotechnology & Bioinformatics, Jaypee University of Information Technology, Waknaghat, India

    Ashok Kumar Nadda

  2. Department of Microbiology, Central University of Haryana, Mahendergarh, Haryana, India

    Gunjan Goel

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Sharma, H., Mahajan, G., Kaur, M., Gupta, R. (2022). Additives in Dairy-Based Food. In: Nadda, A.K., Goel, G. (eds) Microbes for Natural Food Additives. Microorganisms for Sustainability, vol 38. Springer, Singapore. https://doi.org/10.1007/978-981-19-5711-6_8

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