Additive in food processing

A food additive is a substance (or a mixture of substance) which is added to food and is involved in processing of food without being a major ingredient.

Their use is as old as cookery. Additives or their degradation products generally remain in food, but in some case they may be removed during processing.

The modern concept of food processing has given a new dimension and conventional household to grow into a full-fledged food technology.

The concept of food additive keeping in pace with the technological advance, enlarged their horizon encompassing a number of a functional additives to improve the quality, shelf life, nutritional status, economies, as well as aesthetics of the products.

The following examples illustrate and support the use of additives to enhance the:

Nutritive Value of food
Additive such as vitamins, minerals, amino acids and amino acids derivatives are utilized to increase the nutritive value of food. Such fortification and enrichment have helped reduce malnutrition in the US population.

Sensory Value of Food
Color, odor, taste and consistency or texture, which are important for the sensory value of food, may decreases during processing and storage. Such decreases can be corrected or readjusted by additives such as pigment aroma compounds or flavor enhancers.

Shelf Life of Food
The current forms of food production and distribution, as well as the trend towards convenient foods, have increased the demand for longer shelf life. Furthermore, the world food supply situation requires preservation by avoiding deterioration as much as possible.

The extension of shelf life involves protection against microbial spoilage, for example, by using anti-microbial additives and by using active agents which suppress and retard undesired chemical and physical changes in food.

To maintain product consistency
Emulsifiers give products a consistent texture and prevent them from separating. Stabilizers and thickeners give smooth uniform texture.

Major additives sued in food processing include alternate sweeteners, anti-caking agents, antioxidants, bleaching and maturing agents, bulking agents, coloring agents, curing agents, dough conditioners, emulsifiers, enzymes, fat replacer, firming agents, flavoring agents, fumigants, humectants, irradiation, leavening agents, lubricants, nutrients supplements, pH control substances, preservative, propellants, sequestrants, solvents, stabilizer and thickeners, surface acting agents, and sweeteners.

It is generally recognized that additives are applied only when required for then nutritive or sensory value of food, or for its processing or handling.

Although many additives are used in very small amounts,, it has been estimated that the average American consumes about 5 pounds of additives per year. If included sugar – the food processing industry’s most used additive – the number jumps to 135 pounds a year.

Food additives play a vital role in today’s bountiful and nutritious food supply. They allow the grown urban population to enjoy a variety of safe, wholesome, tasty foods year around. And they make possible an array of convenience processing foods without the inconvenience of daily shopping.
Additive in food processing