CQB20403 FOOD INGREDIENTS

Dr Khairul Faizal Pa’ee

Food Eng Tech Section
UniKL MICET, Malaysia
 COURSE LEARNING PLAN
Assessment:
• Written test –20 %
• Assignments- (40%)
• Final Exam (40%)
 LEARNING OUTCOME
Upon completion of this course, student
should be able to:

• Outline the ingredients and additives

commonly found in food and explain the
advantages and disadvantages of these
additives
• Demonstrate understanding in the
contributions and the limitations of food
additives in our food supply
• Respond and practice the usage of
developing food ingredients in food product
safely.
 RECOMMENDED TEXTBOOK
• Shi, John. (2015). Functional Food Ingredients
and Nutraceuticals: CRC Press.
• AnilKumar, G, Gaonkar. (1995). Ingredient
Interactions: Effects on Food Quality: CRC Press.
• Branen, A.L., P.M. Davidson & S. Salminen.
(2002). Food Additives: Marcel Dekker Inc. N.
York.
INTRODUCTION TO FOOD INGREDIENTS
• Introduction
• Types of Additives
• Benefit and Risk of Additives
• Regulations and Definitions
 INTRODUCTION
Why??
• Usage of salt to preserve meats and fish
• Herbs and spices for flavor enhancer
• Sugar for preservation of fruit
• Vinegar solution for vegetable pickling

Power of consumer; demand & prefer a food supply that

are safe, convenient, colorful and affordable. Food
additives and advances in tech help make that possible.

Over 3000 ingredients are listed by The Food and Drug

Administration (FDA) in their database
• All food additives are carefully regulated by federal
authorities & various international organizations to
ensure that foods are safe to eat and accurately labeled.

• Every food that we eat is made up of chemical

compounds that determine flavor, color, texture and
nutrient value.
 Purpose of Ingredients added to foods:
1. To maintain/ improve safety and freshness
• Preservatives, foodborne illness, antioxidants.
2. To improve / maintain Nutritional value
• Vitamins & minerals, processing, fortification&
enrichment, food labelling.
3. Improve taste, texture and Appearance
• spices, natural/artificial flavors
• Emulsifiers, stabilizers, and thickeners
• Leavening agents
• Other ingredients
 Types of Food Ingredients
• Preservatives
• Sweeteners
• Color additives
• Flavor and spices
• Flavor enhancers
• Fat Replacers
• Nutrients
• Emulsifiers
• Stabilizers & Thickeners, binders and texturizers
• PH control agents & acidulants
• Leavening agents
• Anti-caking agents
• Humectants
• Yeast nutrients
• Dough strengtheners and conditioners
• Firming agent
• Enzyme preparations
• Gases
Types of food ingredients (source: FDA website)
 FOOD ADDITIVES
• Any substance added to food
• Legally, the terms refer to “ any substance the
intended use of which results or may
reasonably be expected to result-directly or
indirectly-in its becoming a component or
otherwise affecting the characteristics of any
food.’’
• includes any substance used in the production,
processing, treatment, packaging,
transportation or storage of food.
• And including any source of radiation intended
for such use
• Except that such a term does not include
pesticides, color, additives and substances for
which prior official permission or approval was
granted
The law thus recognizes the following 3 classes
of intentional additives:

1) Additives generally recognized as safe (GRAS)

2) Additives with prior approval
3) Food additives
• Colouring materials and pesticides on raw
agricultural products are covered by other
laws
• The GRAS list contains several hundred
compounds
 Those substances that had been added to food
over a long period of time, which under the
condition of their intended use were generally
recognized as safe by qualified scientist.
 Eg cyclamates, artificial sweeteners were shown to cause
cancer during test on animal. So cyclamates were removed
from market eventhough it was on GRAS
• Toxicity- is the capacity of substance to
produce injury
• Hazard- is the probability that injury will result
from the intended use of the substance
• It is now well recognized that many
components of our foods, whether natural or
added, are toxic at certain levels, but harmless
or even nutritionally essential at lower levels.
• The ratio between effective dose and toxic
dose of many compounds, including such
common nutrients as amino acid salts, is the
order of 1 to 100.
• It is now mandatory that new user of an
additive must petition the government for
permission to use the material and must
supply evidence that the compound is safe.
 Types of Food additives
o Direct /Intentional food additives
 Those that are needed to a food for a specific purpose in
that food.
 e.g. xanthan gum; used in salad dressings, chocolate milk,
bakery fillings, puddings and other foods to add texture
 Mostly identified on the ingredient label of foods.

o Indirect/Incidental food additives

 Those that become part of the food in trace amounts due
to packaging, storage/other handling.
 e.g. minute amounts of packaging substances may find
their way into food storage.
 We have little control over incidental food additives.
 INTENTIONAL ADDITIVES
• Chemicals that are intentionally introduced to
foods to aid in processing
To act as preservatives
Or to improve the quality of the food- are called
intentional additives
• Their use is strictly regulated by national and
international laws.
THE PURPOSE OF FOOD ADDITIVES
• To improve/ maintain nutritional value
• To enhance quality
• To reduce wastage
• To enhance consumer acceptability
• To improve keeping quality
• To make the food more readily available
• To facilitate preparation of the food
• The use of food additives will give some effect
on food processing method
• Because both have the same objective- to
preserve the food and/or make it more
attractive
• In many food processing techniques, the use
of additives is an integral part of the method,
as is smoking, heating and fermenting
 Food additives should not be used in
following situations:
• To disguise faulty or inferior processes
• To conceal damage, spoilage, or other inferiority
• To deceive the consumer
• If use entail substantial reduction in important
nutrients
• If the desired effect can be obtained by
economical, good manufacturing practices
• In amount greater than the minimum necessary to
achieve the desired effects.
 Ways of classifying intentional food
additives:
• One such method lists the following 3 main types of
additives:
I. Complex substances such as proteins or starches that
are extracted from other foods
• E.g. the use of caseinate in sausages and prepared meats
II. Naturally occuring, well-defined chemical compounds
such as salt, phosphates, acetic acid, and ascorbic acid.
III. Substances produced by synthesis, which may or may
not occur in nature, such as coal tar dyes, synthetic B-
carotene, antioxidants, preservatives, and emulsifiers.
 RISK AND BENEFITS
• The risks or benefits of food additives and ingredients must
be clearly displayed for consumers.
• Hundreds of chemical additives are incorporated into foods
directly or migrate into foods from the environment or
packaging materials.
• These additives generally provide some type of benefit to
the food producer, processor, or consumer.
• For the consumer, additives can improve organoleptic
qualities of foods, improve the nutritive value, or ease the
preparation of ingredients and meals.
• Typical additive benefits to the food producer or processor
include improving product quality, safety, and variety.
• Additives may be found in varying quantities in foods,
perform different functions in foods and ingredients,
and function synergistically with other additives.
• Their functions can usually be classified as one of the
following:
– (1) to maintain or improve nutritional quality,
– (2) to maintain or improve product safety or quality,
– (3) to aid in processing or preparation, and
– (4) to enhance sensory characteristics
• For some additives, especially vitamins and minerals,
the quantity added to a finished food product may not
be sufficient to achieve an intended health benefit.
• While a food additive may provide a benefit to a
processor or a consumer when used as intended, the use
of an inappropriate quantity may be deleterious to the
food or to the consumer.
– An excessively high concentration of a chemical additive may
lead to an acute illness or injury to the consumer, such as can
occur with sulfating agents. People who are sensitive to
additives containing sulfur, especially those with asthma, are at
a greater risk to suffer an allergic reaction to high levels of
sulfites.
– Also an additive may be injurious to health when consumed in
moderate doses over extended time periods. When the risks or
benefits of food additive use are considered, estimation must
be made of the long-term or lifetime consumption of the
additive.
• The determination of the appropriate uses and concentrations
of additives to allow in foods can be a complex process.

 To determine if a food additive can become a health hazard to the

consumer, the inherent toxicity of the additive and the typical
consumer consumption or exposure must be estimated.
 Both the short-term and the lifetime cumulative exposures should
be considered since some additive uses may result in acute or
chronic effects detrimental to health. For example - acceptable risk
from chemical consumption as up to one additional case of cancer
per million cases, or 10-6, when that chemical is consumed at typical
levels during a lifetime. This will normally tested at the laboratory
level.
 Hazard identification is the process where specific chemicals are
causally linked to the exhibition of particular health effects. These
may include illnesses, birth and develop-mental defects, and
reproductive abnormalities.
• For non-carcinogenic hazards, toxic effects will not
generally be observed until a minimum, or threshold
dose is reached.

• Toxicology studies may be designed to identify the

dose just above the threshold where effects are seen
(lowest observed effect level [LOEL])
• and the dose just below threshold at which no
effects are seen (no observed effect level [NOEL] or
no observed adverse effect level [NOAEL]). +
definition pdf
• Often, an uncertainty factor has been applied to the NOEL
to give a value known as the acceptable daily intake (ADI).
This term may be expressed as the acceptable chemical
exposure per amount of body weight per day.
• The ADI is usually calculated as either the NOAEL divided
by 100, when the NOAEL is derived from animal studies, or
as the NOAEL divided by 10 when the NOAEL relates to
human data.
• Exposures at the level of the ADI represent a very low risk.
Increasing chemical exposures above the ADI would result
in an increasing risk or increased probability of an adverse
health consequence.
• Food and Nutrition Board guidelines specify
20 μg/day as the highest vitamin D intake that
healthy adults can consume without risking
hypercalcemia [it is the upper limit, or the no
adverse effect level (NOAEL)].
• A prolonged intake of 50 μg/day vitamin D is
said to be the lowest observed adverse effect
level (LOAEL), a dosage that causes
hypercalcemia in healthy adults.
 REGULATION & DEFINITIONS
• Food Act 1983
• Food Regulation 1985
Food Act 1983
 FOOD ACT 1983
• Divided into 5 parts:
• Part I to Part V
– Part I – PRELIMINARY
– Part II - ADMINISTRATION AND ENFORCEMENT
– Part III - OFFENCES AND EVIDENCE
– Part IV - IMPORTATION, WARRANTY AND
DEFENCES
– Part V - MISCELLANEOUS PROVISIONS
 FOOD REGULATION 1985
• Peraturan Makanan 1985
– PART I -Preliminary
– PART II -Warranty
– PART III -Procedure For Taking Samples
– PART IV -Labeling
– PART V -Food Additive and Nutrient Supplement
– PART VI -Packages for Food
– PART VII -Incidental Constituent
– PART VIII -Standards and Particular Labeling Requirements for Food Cereal, Cereal
Product, Starch and Bread Malt and Malt Extract, Food Aerating Substance, Milk and
milk Product, Sweetening Substance, Confection, Meat and Meat Product, Fish and
Fish Product, Egg and Egg Product, Edible Fat and Edible Oil, Vegetable and Vegetable
Product, Soup and Soup Stock , Fruit and Fruit Product, Jam, Fruit Jelly, Marmalade
and Seri Kaya, Nut and Nut Product, Tea, Coffee, Chicory and Related Product, Cocoa
and Cocoa Product, Milk Shake, Salt and Spice, Vinegar, Sauce, Chutney and Pickle,
Soft Drink, Alcoholic Beverage, Shandy, Special Purpose Food
– PART IX -Use of Water, Ice or Steam
– PART X -Miscellaneous
– Lists of Schedules
 ACT Vs. REGULATION
• An act is a law passed by a legislative body
(parliament or state assembly), and may designate an
administrative agency of government to implement
its provisions.
• A law is considered to be an act when it has already
been duly passed by a legislative body. This legislative
body may be state wide or nationwide. It is for this
reason that certain acts vary from one state to
another. The act is served to the legislative body that
approves it in the form of a bill, before it is passed. 
• A regulation, is one that is approved by a group of individuals
based on an act that has already been passed. These
regulations are based on the act that has been approved and
served as a means to make the act a lot easier to follow and
adhere to. For this reason, one act can have numerous
regulations.
• A regulation is a more specific description of what the
designated administrative body requires as a means of
implementing the Act or obtaining compliance with the Act.
• A regulation generally has the force of law, unless it is found to
reach beyond the authority granted to the administrative body
by the legislative body that passed the act in the first place.
 ACT 281 & FOOD REGULATION
RELATIONSHIP
• Section 34 in Act 281 related to the Power to Make
Regulation, allow Minister to make regulations for
the better carrying into effect the purposes and
provisions of this Act 281.
• There are 25 sub-section in Act 281 where the
Minister in-charge can make and amend Food
Regulation.
• Food Regulation 1985, also clearly cross-reference to
section 34 of Food Act 1983, and stated that the
Minister make the regulation.
 Part V FOOD REGULATION
• Describe about Food Additive and Nutrient Supplement:
1. regulation 19 – Food additive
2. regulation 20 – Preservatives
3. regulation 20A – Antimicrobial agent
4. regulation 21 – Coloring substance
5. regulation 22 – Flavouring substance
6. regulation 23 – Flavour enhancer
7. regulation 24 – Antioxidant
8. regulation 25 – Food conditioner
9. regulation 26 – Nutrient supplement
 ASSOCIATED SCHEDULES
1. Sixth Schedule (Regulation 20) -Permitted Preservative
2. Seventh Schedule (Regulation 21) -Permitted Colouring
Substance Table I, Table II, Table III
3. Eighth Schedule (Regulation 22) Table I -Prohibited Flavouring
Substance, Table II -Permitted
4. Flavouring Substance
5. Ninth Schedule (Regulation 23) -Permitted Flavour Enhancer
6. Tenth Schedule (Regulation 24) -Permitted Antioxidant That
May Be Added
7. Eleventh Schedule (Regulation 25) -Permitted Food Conditioner
(Table I & Table II)
8. Twelfth Schedule (Regulation 26) -Permitted Nutrient
Supplement (Table I, Table II & Table III)
 If product is high in sugar/salt?
• A high sugar product: 15g or more of sugar per
100g of product.
• Low sugar :m less than 5 g of sugar per 100g
• Medium: between 5g and 14.9 g of sugar per 100.
• High salt product: 1.5g or more of salt per 100g pf
product.
• Low: less than 0.3 g of salt /100 g
• Medium: between 0.3 g and 1.4g of salt/100 g of
product.