Analisis De Aditivos De Comida

Lab. Manual 8

MANUAL OF METHODS
OF
ANALYSIS OF FOODS

FOOD ADDITIVES

DIRECTORATE GENERAL OF HEALTH SERVICES
MINISTRY OF HEALTH AND FAMILY WELFARE
GOVERNMENT OF INDIA
NEW DELHI
2005

FOOD ADDITIVES

MANUAL FOR ANALYSIS OF FOOD ADDITIVES
CONTENTS
1.0 Food Additives – Definition
1.1 Preservatives
1.2 Benzoic Acid
1.3 Benzoic Acid and Sorbic Acid
1.4 p – Hydroxy Benzoic Acid1.5 Sulphur Dioxide
1.6 Nitrate and Nitrite in Foods
1.7 Propionic acid and Acetic Acid
1.8 Diethyl Carbonate in Wines
1.9 Salicylic Acid
2.0 Borates in Foods
3.0 Non Nutritive Sweeteners
3.1 Saccharin
3.2 Dulcin
3.3 Cyclamate
3.4 Aspartame
3.5 Acesulphame – K
3.5.3 Determination of Acesulphame – K, Aspartame and Saccharin
3.5.4 Determination of Caffeine, Benzoate and Saccharin byHigh Performance Liquid Chromatography
4.0 Natural colours
4.1 Identification of Natural Colours
4.2 Isolation and Estimation of synthetic Food Colours
4.3 Oil Soluble colours
4.4 Oil Soluble Dyes (Sudan Red) in Capsicum and Turmeric
5.0 Antioxidants
5.2.4 Antioxidants by High Performance Liquid chromatography
6.0 Emulsifiers, Stabilizers and Thickeners
7.0 Flavours and Flavour Enhancers8.0 Quinine
9.0 4 Methyl Imidazole in Caramel
10.0 Detection of Brominated Vegetable Oil in Soft Drinks
11.0 Detection of Magnesium Carbonate in Pan masala / Gutka
12.0 Determination of Aluminum in Lake Colour

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FOOD ADDITIVES

MANUAL FOR ANALYSISOF FOOD ADDITIVES

1.0 Definition
The Codex Alimentarious Commission has defined “Food Additive” as
under: Food Additive means any substance not normally consumed as a food by
itself and not normally used as a typical ingredient of the food ,whether or
not it has nutritive value, the intentional addition of which to food for a
technological (including organoleptic) purpose in themanufacture,
processing, preparation, treatment , packing, packaging transport or holding
of such food results, or may be reasonably expected to result (directly or
indirectly) in it or its bye products becoming a component or otherwise
affecting the characteristics of such foods. The term does not include
contaminants or substances added to food for maintaining or improving its
nutritive value.
Foodadditives are intentionally added to food and must be safe for a
lifetime of consumption based on current toxicological evaluation. The
definition of food additive does not include contaminants. Thus pesticide
residues, metallic contamination , mycotoxins are excluded.
Food additives are used for the purpose of maintaining or improving the
keeping quality, texture, consistency, appearanceand other technological
requirements. Food additives do not include use of vitamins, minerals,
herbs, salt, spices, yeast, hops, starter cultures, malt extract etc. Food

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FOOD ADDITIVES

additives are classified on the basis of their functional use and are grouped
as
Colours
Preservatives
Acidity Regulators
Antioxidants
Anticaking agents
Antifoaming Agents
Artificial sweetenersEnzymes
Emulsifiers
Emulsifying agents
Flavours
Flavour enhancers
Modified Starches
Phosphates
Stabilizers
Thickening and jellying agents.

1.1 PRESERVATIVES:

Preservatives are the compounds used to prevent and retard the microbial
spoilage of food. Rule 52 of P.F.A Rules (1955) defines preservative as
“a substance which when added to food is capable of inhibiting, retarding orarresting the process of fermentation, acidification or other decomposition
of food” They are classified into Class I and Class II preservatives.

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FOOD ADDITIVES

Class I preservatives are
1. Common salt
2. Sugar
3. Dextrose
4. Glucose
5. Spices
6. Vinegar or acetic acid
7. Honey
8. Edible vegetable oils
Addition of class I Preservative in any food is not restricted

Class II...