1. Monika K.Tambakhe
Dr. P.A. Pawar
University Department of Chemical Technology, Sant
Gadge Baba Amravati
University, Amravati.Maharashtra,INDIA.444602
Email id- mk2tambakhe@gmail.com
monika_tambakhe@rediffmail.com
papawar40@reidffmail.com

2.  The pursuit of happiness through the enjoyment of food is a
centuries old human endeavor. Taste, texture, freshness and eye
appeal are major contributors to such enjoyment, made possible
in our modern lifestyle through the use of highly specialized
ingredients known as food additives.
 Food additives afford us the convenience and enjoyment of a
wide variety of appetizing, nutritious, fresh, and palatable
foods. Their quantities in food are small, yet their impact is
great. Without additives, we would be unfortunately lacking
in the abundant and varied foods that we enjoy today.

3.  The use of food additives is not a modern-day invention. The
practice probably started when man first discovered that fire
would cook and thereby preserve his meat. Later he realized that
the addition of salt would preserve without cooking. In ancient
times, cloves were placed in hams to inhibit the growth of
bacteria.

4.  As the 20th century progressed, the public’s demands for foods
of high quality and convenience increased and could only be met
by reasonably priced, packaged food. It is a result of the consumer
demand that food additives have found their present place in our
food supply. Technology has been able to meet demands that
today we think of as imperative –
variability, accessibility, freshness, palatability, uniformity –
qualities that simply did not exist hundreds of years ago for even
the richest, but are available for all today in the nearest
supermarket.

5. “An additive is any substance that is added to food either
intentionally or unintentionally. additives migrate into various foods
by accident during processing, packaging, or storage. Intentional
additives are added to food to produce a desired effect.”
” any substance not normally consumed as a food in itself and not
normally used as a characteristic ingredient of food whether or not it
has nutritive value, the intentional addition of which to food for a
technological purpose in the
manufacture, processing, preparation, treatment, packaging, transpo
rt or storage of such food results, or may be reasonably expected to
result in it or its by-products becoming directly or indirectly a
component of such foods”.

6. 1. To provide nutrition – to improve or maintain the nutritional
quality of food.
2.To maintain product quality and freshness – fresh foods do not
stay that way for long periods of time; they rapidly
deteriorate, turn rancid and spoil. Food additives delay
significantly this deterioration and prevent spoilage caused by
growth of microorganisms, bacteria and yeast and also by
oxidation (oxygen in air coming into contact with the foods).

7. 3.To aid in the processing and preparation of foods –
Additives impart and/or maintain certain desirable
qualities associated with various foods.
4. To make foods appealing – the majority of food additives are
most often used for this purpose. Unless foods look appetizing and
appeal to our senses, they will most likely go uneaten and valuable
nutrients will be lost.
Food additives such as flavoring agents and
enhancers, coloring agents and sweeteners are included by food
processors because we demand foods that look and taste good

11. • Over 3,000 different chemical compounds are used as food
additives. They are categorized into different group
• There are four general categories of food additives: nutritional
additives, processing agents, preservatives, and sensory
agents. These are not strict classifications, as many additives
fall into more than one category.
1.Nutrional Additives: Nutritional additives are utilized for the
purpose of restoring nutrients lost or degraded during
production, fortifying or enriching certain foods in order to correct
dietary deficiencies, or adding nutrients to food substitutes.
2.Processing agents: A number of agents are added to foods in
order to aid in processing or to maintain the desired consistency of
the product.

12. Processing additives and their uses
function typical chemical agent typical product
anticaking sodium aluminosilicate salt
bleaching benzoyl peroxide flour
chelating
ethylenediaminetetraa
cetic acid (EDTA)
dressings, mayonnaise, sauces,
dried bananas
clarifying bentonite, proteins fruit juices, wines
conditioning potassium bromate flour
emulsifying lecithin
ice cream, mayonnaise, bakery
products
leavening
yeast, baking powder,
baking soda
bakery products
moisture control
(humectants)
glycerol
marshmallows, soft candies,
chewing gum
pH control citric acid, lactic acid
certain cheeses, confections,
jams and jellies
stabilizing and thickening
pectin, gelatin,
carrageenan, gums
(arabic, guar, locust
bean)
dressings, frozen desserts,
confections, pudding mixes,
jams and jellies

13. 3.Preservative: Food preservatives are classified into two main
groups: antioxidants and antimicrobials, as shown in the Table.
 Antioxidants are compounds that delay or prevent the
deterioration of foods by oxidative mechanisms.
 Antimicrobial agents inhibit the growth of spoilage and
pathogenic microorganisms in food.
Food preservatives
chemical agent mechanism of action
Antioxidants
ascorbic acid oxygen scavenger
butylated hydroxyanisole (BHA) free radical scavenger
butylated hydroxytoluene (BHT) free radical scavenger
citric acid enzyme inhibitor/metal chelator
sulfites enzyme inhibitor/oxygen scavenger
tertiary butylhydroquinone (TBHQ) free radical scavenger
tocopherols free radical scavenger

14. Food preservatives
chemical agent mechanism of action
Antimicrobials
acetic acid
disrupts cell membrane function
(bacteria, yeasts, some molds)
benzoic acid
disrupts cell membrane
function/inhibits enzymes
(molds, yeasts, some bacteria)
natamycin
binds sterol groups in fungal cell
membrane (molds, yeasts)
Sorbic acid Inhibit mold and yeast
nitrates, nitrites
inhibits enzymes/disrupts cell
membrane function (bacteria,
primarily Clostridiumbotulinum)
FOOD ADDITIVE CATEGORY
Article of food Maximum Limit
catsup, myonnaise,
pickles
3.6%
beverages,fruit
juices
0.05-0.1%
Cured cheese
Cheese, wine, bake
d product
0.3%
Cured meat 150-200 ppm

15. 1. Anti-oxidants :
“Anti-oxidant’’ means a substance which when added to food
retards or prevents oxidative deterioration of food and does
not include sugar, cereal, oils, flours, herbs and spices.
An anti-oxidant is a substance added to fats and fat-containing
substances to retard oxidation and thereby prolong their
wholesomeness, palatability, and, sometimes, keeping time. An anti-
oxidant should not contribute an objectionable odour, flavor, or
colour, to the fat or to the food in which it is present. It should be
effective in low concentrations, and be fat soluble. Also, it should
not have a harmful physiological effect.
Some anti-oxidants used in foods
are butylated hydroxyanisole
(BHA), butylated hydroxytoluene
(BHT), propyl gallate (PG), and
teriarybutyl hydroquinone
(TBHQ), which are all phenolic
substances.

16. Thiodipropionic acid and dilauryl thiodipropionate are also
used as food anti-oxidants. The Joint FAO/WHO Expert Committee on
Food Additives has recently considered the Acceptable Daily Intakes
(ADls) of BHA and BHT and set them at 0-0.5 mg/kg body weight for
BHA and 0-0.3 mg/kg body weight for BHT.
1. Anti-oxidants :
Article of food Antioxidant Permitted value
Edible oils and fats
except ghee and butter
BHA 0.02%(On the basis of fat
content )
Frozen fish product Ascorbic Acid 1g/Kg
Margarine and fat
spreads
Propyl Gallate 200mg/Kg

17. 2. Chelating Agents
Chelating agents are not anti-oxidants. They serve as scavengers
of metals which catalyze oxidation.
Recommended usage levels for citric acid typically vary between
0.1 and 0.3 per cent with the appropriate anti-oxidant at levels
ranging between 100 and 200 ppm EDTA is a chelating agent
permitted for use in the food industry as a chemical preservative.
Calcium disodium EDTA and disodium EDTA have been approved
for use as food additives by the United States Food and Drug
Administration.

18. 3.Curing Agents :
These are additives to preserve (cure) meats, give them desirable
colour and flavor, discourage growth of micro-organisms, and prevent
toxin formation.
Sodium nitrite has been used for centuries as a preservative and
colour stabilizer in meat and fish products.
The nitrite, when added to meat, gets converted to nitric
oxide, which combines with myoglobin to form nitric oxide myoglobin
(nitrosyl myoglobin), which is a heat-stable pigment.
The curing also contributes flavor to the meat. In addition, nitrite
curing inhibits the growth of Clostridium and Streptococcus, and also
lowers the temperature required to kill C. botulinum.

19. 4. Emulsifier:
“Emulsifiers are a group of substances used to obtain a stable
mixture of liquids that otherwise would not or would separate
quickly.” They also stabilize gas-in-liquid and gas –in-solid mixtures.
Emulsifiers can aerate foams and batters, extend shelf-life, promote
fat agglomeration, and improve texture in foods.
The functionality of emulsifiers depends on the particular
emulsifier used and the concentration, formulation, and processing
the final food product has experienced. This range in functionality has
resulted in 400 million pounds of emulsifiers being used in the food
industry in 1996, with an estimated annual growth of 3% in the bakery
division and a 6% annual growth throughout the entire industry .
Commercial emulsifiers were introduced to the food industry in
the 1930s in the form of mono- and diglycerides. Before the
introduction of commercial emulsifiers, the emulsification
properties found within eggs were utilized. Egg yolks contain lecithin
and other phospholipids that act as natural emulsifiers in foods.

20. 4. Emulsifier:

21. They are widely used in dairy and confectionery products to disperse
tiny globules of an oil or fatty liquid in water.
Emulsifying agents are also added to margarine, salad dressings, and
shortenings.
Peanut butter contains up to 10 per cent emulsifiers.
4. Emulsifier:
Article of food Emulsifier Maximum limit
Snacks and sweets Carboxymethyl cellulose 0.5%
Instant mixes, RTD
beverages, processed
cereal goods
Carboxymethyl cellulose 0.5%
Baked products Lecithin GMP

22. 5. Colouring Agents :
Colours are used for following reasons -
1. Restore original appearance of the food which is lost during heat
processing or storage.
2. Uniformity of colour as a result of natural variations.
3. To intensify colour as a result of natural variations.
4. To protect light-sensitive vitamins.
5. To impart attractive appearance to foods.
6. To preserve the identity by which foods are recognized.
7. To serve as visual indication of foods quality.

23. Article of food
SOFT DRINK
Colour Permitted limit
(mg/kg)
orange Sunset yellow FCF 40
Cherry Ponceau 4R 50
Chocolate Chocolate brown HT + Green S
+Tartrazine
80
Article of food
JAMS
Colour Permitted limit
(mg/kg)
Strawberry Ponceau 4R 50
Raspberry Carmoisine 80
Plums Ponceau 4R 60
Lime Tartrazine 50

24. 5. Colouring Agents :
Article of food
TABLE JELLIES
Colour Permitted limit
(mg/kg)
Orange Sunset yellow FCF 40
Black currants Amaranth 50
Lemon Tartrazine 20
Raspberry Carmoisine 50
Article of food
BAKED GOODS
Colour Permitted limit
(mg/kg)
Chocolate cake Chocolate Brown HT 200
Wafers Ponceau 4R 60
Breakfast cereals Tartrazine 70

25. 6.Dyes & Lakes:
Colour additives are available for use in food as either dyes or lake
pigments.
Dyes :
1. Dissolve in water
2. Insoluble in fat.
3. Manufactured as powders, granules, liquids.
4. Used in beverages, dry mix, confectionary.
5. Dyes also have side effects.
Lakes:
Combining dyes with salts to make insoluble
1. Lakes tint by dispersion i.e., oil dispersible
2. More stable than dyes
3. Ideal for colouring fat dense foods which lack moisture.

26. 7.Flavouring agents and Flavour Enhancers
Flavoring agents include flavor substances, flavor extracts or
flavor preparations, which are capable of imparting flavoring
properties, namely taste or odor or both to food.
Flavouring additives are the ingredients, both naturally
occurring and added, which give the characteristic flavor to
almost all the foods in our diet.
Flavour enhancers are not flavours themselves but they
amplify the flavours of other substance through a synergistic
effect. Flavour and flavor enhancers constitute the largest class of
food additives.

27. 7.Flavouring agents and Flavour Enhancers
Flavoring agents may be of following three types :-
1. Natural Flavors and Natural Flavoring substances means flavor
preparations and single substance respectively, acceptable for human
consumption, obtained exclusively by physical processes from
vegetables, sometimes animal raw materials, either in their natural
state or processed for human consumption.
2. Nature-Identical Flavoring Substances means substances
chemically isolated from aromatic raw materials or obtained
synthetically; they are chemically identical to substances present in
natural products intended for human consumption, either processed
or not.
3. Artificial Flavoring Substances means those substances which have
not been identified in natural products intended for human
consumption either processed or not;

28. 8.Flour Improvers:
These are bleaching and maturing agents; usually, they both
bleach and “mature” the flour.
These are important in the flour milling and bread-baking
industries. Freshly milled flour has a yellowish tint and yields a
weak dough that produces poor bread.
Both the colour and baking properties improve by storing the
flour for several months before making bread.
Chemical agents used as flour improvers are oxidizing
agents, which may participate in bleaching only, in both bleaching
and dough improvement, or in dough improvement only.

29. Flavours agents and Flavour Improvers
Article of food Flavouring agents
and Flavour Improvers
Maximum limit
Margarine and fat spreads Diacetyl 4 mg/kg
Baked products (Biscuits) Potassium iodate and
Calcium and ferrous salts
GMP
Canned fish products
(Canned Crab Meat)
Monosodium glutamate 500 mg/kg

30. 9. Humectants :
Humectants are moisture retention agents. Their functions in
foods include -
 Control of viscosity and texture, bulking, retention of moisture,
reduction of water activity, control of crystallization, and
improvement or retention of softness.
 To help the rehydration of dehydrated food and solubilization of
flavor compounds.
Polyhydroxy alcohols are water soluble, hygroscopic
materials which exhibit moderate viscosities at high concentrations
in water and are used as humectants in foods. Some of them are
propylene glycol (CH3.CHOH.CH2OH), glycerol, and sorbitol and
mannitol [CH2OH (CHOH)4 CH2OH]. Polyhydric alcohols are sugar
derivatives and most of them, except propylene glycol, occur
naturally.

31. 9. Humectants :
Article of food Humectant Maximum limit
Frozen fish products
(Orthophosphoric acid - -
except Frozen Fin Fish)
Potassium
polyphosphate
expressed as P2O5
10 g/kg
Canned Shrimps Orthophosphoric
acid
850 mg /Kg

32. 10. Anti-caking agents :
substances which reduce the tendency of individual particles of a
foodstuff to adhere to one another are anti-caking agents.
It help –
 To prevent particles from adhering to each other and turning into a
solid chunk during damp weather.
 To free flowing of salt and other powders.
Article of food Anti-caking agents Maximum limit
Instant mixes ,RTD
beverages, Processed cereal
goods
Carbonates of Calcium and
Magnesium
2%
Powdered soft drinks,
concentrate mix/ fruit
beverage drink
Sodium Aluminium Silicate 0.5%

33. 11.Leavening Agents :
Leavening agents are additives, which when used in dough
cause a foaming action that lightens and softens the finished
product. They are generally enzymes or chemicals, which aid
fermentation or help in increasing the structural integrity of the
dough
Leavening agents produce light fluffy baked goods.
For ex. yeast was used almost exclusively to leaven baked products.
It is still an important leavening agent in bread making. When yeast
is used, ammonium salts are added to dough to provide a ready
source of nitrogen for yeast growth. Phosphate salts (sodium
phosphate, calcium phosphate) are added to aid in control of pH.

34. 11.Leavening Agents :
Article of food Leavening Agent Maximum
limit
Baked product(Bread) Ammonia persulphate 250 ppm
Cake and Pastries Bacterial amylase GMP

35. 12.Nutrient Supplements :
It restore values lost in processing or storage, or ensure
higher nutritional value than what nature may have provided.
When foods are processed, there may be loss of some nutrients and
additives may be added to restore the original value.
For example, to produce white flour, wheat is milled in such a
way as to re the brown coloured part of the grain, which is rich in
vitamins and minerals.
To restore the nutritive value, thiamine, nicotinic acid, iron
and calcium, are added to the flour. Similarly, vitamin C is added to
canned citrus fruits to make up the loss of the vitamin during
processing.
13.pH Control Agents :
These include acids, alkalis and buffers. They not only
control the pH of foods but also affect a number of food properties
such as flavor, texture, and cooking qualities.

36. “Buffering agents” means materials used to counter acidic and
alkaline changes during storage or processing steps, thus
improving the flavor and increasing the stability of foods;
Article of food Acid Regulator Maximum
limit
In canned baby foods, salt substituted and
dietary food
Acetic acid 5000 ppm
As a neutralizer in number of foods Calcium Carbonate 10000 ppm
As a neutralizer in specified dairy product Calcium oxide 2500 ppm
salt substituted and dietary food Phosphoric acid 600 ppm
Emulsions containing refined vegetable
oils, eggs, vinegar, salt,
sugar and spices, salad dressing, sandwich
spread or fat spread
Calcium Disodium,
Ethylene, Diamine
tetra acetate
50 ppm

37. 14.Preservatives:
“substances which prolong the shelf-life of foods by protecting
them against deterioration caused by micro-organisms and/or
which protect against growth of pathogenic micro-organisms are
preservatives .“

38. 14.Preservatives:
It is estimated that nearly 1/5 of the world’s food is lost by
microbial spoilage. Chemical preservatives interfere with the cell
membrane of micro-organisms, their enzymes, or their genetic
mechanisms.
The compounds used as preservatives include natural
preservatives, such as sugar, salt, acids, etc., as well as synthetic
preservatives.

39. Article of food Preservative Parts per million
Fruit juice concentrate Sulpher dioxide 1500
Jam, Jelly, Canned Cherry Sulpher dioxide 40
200
Beer Sulpher dioxide 70
Alcoholic Wines Sulpher dioxide 450
Ready to serve beverages SO2 / Benzoic acid 70/120
Tomato and other sauces Benzoic acid 750
Cheese or Processed
Cheese
Sorbic acid 3000
Preserved Chapaties Sorbic acid 1500
Paneer or chhana Sorbic acid 2000
Dried Ginger Sulpher dioxide 2000
Table for Preservatives used in different foods

40. 15.Stabilisers :
Substances which make it possible to maintain the physico-
chemical state of a foodstuff are stabilisers .
Stabilisers include substances which enable the
maintenance of a homogenous dispersion of two or more
immiscible substances in a foodstuff, substances which
stabilise, retain or intensify an existing colour of a foodstuff and
substances which increase the binding capacity of the
food, including the formation of crosslinks between proteins
enabling the binding of food pieces into re-constituted food.

41. 16.Thickeners :
Substances used as stabilizers and thickeners are
polysaccharides, such as gum Arabic, guar gum, carrageenan, agar-
agar, alginic acids, starch and its derivatives, carboxy
methylcellulose and pectin.
Gravies, pie fillings, cake toppings, chocolate milk
drinks, jellies, puddings and salad dressings, are some among the
many foods that contain stabilizers and thickeners.
substances which increase the viscosity of a
foodstuff are thickeners.

42. 17.Carriers :
These substances are used to dissolve, dilute, disperse or
otherwise physically modify a food additive or a flavouring, food
enzyme, nutrient and/or other substance added for nutritional
or physiological purposes to a food without altering its function
(and without exerting any technological effect themselves in
order to facilitate its handling, application or use)
18.Unintentional Additives :
The unintentional incorporation of chemicals into food is
as widespread as intentional addition and may present health
hazards. The sources of contamination are radioactive fall-out,
thousands of chemicals used in agricultural production, animal
food additives, and accidental contaminants during food
processing.

43. 19. Anti-foaming agent :
”Anti-foaming agent” means substance which retards
deteriorative changes and foaming height during heating.
Article of food Anti-foaming Agent Maximum limit
Edible oil Dimethyl polysiloxane
singly or in combination
with Silicon dioxide
100 ppm

44. 19.Packaging gases :
These gases are other than air, introduced into a container
before, during or after the placing of a foodstuff in that
container.
20.Animal Food Additives :
They are also used as plant and animal additives. In some
countries (particularly USA), about 80 per cent of animal feed it
treated with small quantities of antibiotics for enhancing
growth, improved feed utilization, and the checking of intestinal
flora of animals.
This has helped to produce less expensive meat and
poultry. In all the cases where antibiotics have been used,
residues may remain in meat. As already indicated, the presence
of antibiotics in foods may result in the development of strains
resistant to antibiotic drugs.

45. 20.Animal Food Additives :
The synthetic female hormone, diethylstilbesteril (DES), is
used on chicken , cattle, sheep as implants and as a daily
additive to the feed. This helps the conversion of foodstuffs
into meat more efficiently in such animals.
On an average, the growth is one-fourth faster than in
untreated animals; and the increase is more in muscle than
fat. Residues of DES when present in food are potential
cancer hazards.

46. 21.Sweetener :
Sweeteners are food additives that are used to
improve the taste of everyday foods. Natural sweeteners are sweet-
tasting compounds with some nutritional value; the major
ingredient of natural sweeteners is either mono- or
disaccharides. Artificial sweeteners, on the
other hand, are compounds that have very little or no nutritional value.
Non sugar sweetener – are worth consider because some of them are
use traditionally.
Categories of low calorie sweetener-
i)Bulk sweetener –
include sugar alcohol and fructo oliogo saccharide
ii)High intensity sweeteners –
include saccharine, cyclamate, acesulfame - K ,aspartame.

47. 21.Sweetener :
Artificial Sweetener Article of food Maximum limit
Saccharine sodium Carbonated water, Soft
drink concentrate
100 ppm
Supari 4000ppm
Pan masala 8000ppm
Aspartame Carbonated water, Soft
drink concentrate
700 ppm
Acesulfame potassium Carbonated water, Soft
drink concentrate
300 ppm

48. Food Additives regulation process:
 1938. Federal Food Drug and Cosmetic Act (FFDCA)
– Basis of modern food law
– Gave FDA authority over food ingredients
– Defined requirements for truthful labeling of ingredients
 1958. Food Additives Amendment to FFDCA
– Required FDA to approve additives before use in food
– Required manufacturers to document safety of additive
– Exemptions:
• GRAS
• Prior-sanctioned substances

49. 1960 - Color Additive Amendments to FDCA
– Tightened legal definitions of food colors
– Specified toxicity testing requirements of food colors
– Required testing to confirm safety of food colors already in use
before 1938.
1985 - FDA established Adverse Reaction
Monitoring System (ARMS)
1996 - Food Quality Protection Act
– New safety definitions
• Resulted from improved analytical techniques
• More realistic toxicity estimates
– Defined “safe” as “reasonable certainty of no harm”
• Lifetime (70 yr) use of additive associated with cancer
risk of less than 1 in a million
• Replaced “zero risk” with “negligible risk”
– Ended Delaney Clause
Food Additives regulation process:

50. Approval of Food Additives
 Manufacturer petitions FDA
– Evidence that additive performs as intended
– Extensive toxicology studies
• Acute (rapid toxic effect), chronic (long-term effects), Ames
test (mutagenic effect), teratogenic (birth defects),
carcinogenic effects
• Different animal species, successive generations
– Public comment period
 If FDA approves, it issues regulations
– Types of foods that new additive can be used in
– Maximum levels of additive (based on at least a 100 fold safety
margin)
– Labeling
 Post-marketing surveillance

51. Advantages of food additives
 Extend the life of processed foods so they can be
transported, stored or kept on the shop shelf for longer,
maintain a standard quality.
 Make the products more attractive to the consumer.

52. Disadvantages of Food Additives

53. Disadvantages of Food Additives

54. 10 Food Additives to avoid – Disadvantages of Food Additives
a) Benzoic acid-
In the presence of vitamin C(ascorbic acid) in food and drinks
can produce small amounts of the carcinogen benzene in the food or
drink.
b) Sodium Benzoate-
The same carcinogenic concerns exist for food and
drinks containing Sodium benzoate and vitamin C through the
similar production of the carcinogen benzene.

55. c)Sodium nitrate and sodium nitrite-
Sodium Nitrite (and Sodium Nitrate) are preservatives
also used to colour and flavour meat products. However they have
been linked to various types of diseases.
Sodium Nitrite: On tests with mice, it was found that Sodium
Nitrite significantly increased DNA damage in the stomach due to
the formation of free radicals. Free radicals have been associated
with cancer. , tumors of the lung could be caused by ingestion of
sodium nitrite.
Sodium Nitrate: Studies in conducted in rats supplemented with
sodium nitrate showed that sodium nitrate results in testicular
toxicity with decreased sperm count and motility.

56. d)BHA and BHT
suspected of cancerous toxicity
Tests show that BHA administered to rats, mice and
golden Syrian hamsters can cause cancer, more
specifically papillomas and squamous cell carcinomas
of the forestomach.
e) Trance fat
It increase concentrations of the ‘bad’ low-density-lipoprotein
cholesterol (LDL) and reduce concentrations of the ‘good’ high-
density-lipoprotein (HDL) cholesterol. It increases the risk
of coronary artery disease, heart disease, stroke and other
cardiovascular diseases and is estimated that 30,000 premature
deaths per year in the United States are linked to the consumption
of trans fats. possibly have a negative effect on the human
fetus and on newborns And an increase in
colon cancer risk in adults .

57. f)Monosodium Glutamate(MSG)
It is associated with
1) a burning sensation of the back of the neck, fore arms and
chest;
2) facial pressure or tightness;
3) chest pain;
4) headache;
5) nausea;
6) upper body tingling and weakness;
7) palpitation;
8) numbness in the back of the neck, arms and back;
9) bronchospasm (in asthmatics only); and
10) drowsiness.

58. g)Aspartame
In trials on aspartame fed rats it was shown that aspartame
caused an extremely high occurrence of brain tumours compared
to no brain tumours found in the controls. Aspartame
has mutagenic potential and may explain the recent increase in
incidence and degree of malignancy of brain tumours in humans.
Aspartame may also cause neurochemical changes that could
have functional or behavioral consequences, particularly in people
with certain underlying diseases.
h)Food colurings
In a recent study of pediatric practices in North
Carolina, 15% of children were found to have
behavioral disorders, with ADHD as the most
frequent diagnosis

59. i) Potassium Bromate
Potassium bromate (KBrO3) is known as
well-established rodent kidney carcinogen to
which its oxidising activity is thought to be a main factor in its
mechanism of action.
Potassium bromate also shows some genotoxicty and is
associated with induction of gene mutations and chromosome
aberrations in mouse lymphoma cells, both potentially leading
to cancer.
j) Calcium Propanoate
In trials it was found that Calcium Propanoate and other
preservatives can cause irritability, restlessness, inattention and
sleep disturbance in some children if consumed daily. If
processed foods minimised their concentrations this would
reduce adverse reactions. Calcium propanoate can be toxic to
certain species and it can actually be used as a pesticide.

60. Conclusion
Much has happened to and in the food industry and the market
for food since the great focus on additives in the 1980s.
Additives have been used for many years to
preserve, flavor, blend, thicken and color foods, and have played
an important role in reducing serious nutritional deficiencies
among Americans.
Additives help assure the availability of wholesome, appetizing
and affordable foods that meet consumer demands from season
to season.