5.3Food Additives
Food additives are natural or synthetic substances incorporated into food products during processing. They serve specific purposes such as preventing spoilage, extending shelf life, and improving the appearance, taste, or texture of food. To safeguard consumer health, laws such as the Food Act 1983 and Food Regulations 1985 strictly control the use and permissible quantities of food additives.
Learning Objectives
- Describe the types of food additives and their respective functions with suitable examples.
- Justify the usage of food additives and evaluate the adverse health effects associated with their excessive consumption.
Types, Functions, and Effects of Food Additives
Seven additive classes, their specific roles, and the balance between benefits and risks.
| Type of Food Additive | Function | Common Examples |
|---|---|---|
| Preservatives | Prevent or delay the growth of bacteria or fungi to make food last longer. | Common salt, sugar, vinegar, benzoic acid, sodium benzoate, sodium nitrite, sodium nitrate, sulphur dioxide |
| Antioxidants | Slow down the oxidation of fats in food; prevent oily or greasy food from becoming rancid. | Ascorbic acid (Vitamin C), citric acid, tocopherol (Vitamin E) |
| Flavourings | Replace lost flavours, add flavour or fragrant smell, and replace expensive or seasonal seasonings. | Monosodium glutamate (MSG), aspartame, sorbitol, stevia, propyl ethanoate, ethyl ethanoate |
| Stabilisers | Give a uniformed and smooth texture. | Pectin, agar, durian seeds |
| Emulsifiers | Emulsify two immiscible liquids; keep oil and water blended. | Monoglycerides, triglycerides, lecithin |
| Thickeners | Thicken liquids. | Starch, gelatine, acacia gum, xanthan gum |
| Dyes | Add or restore colour to make food look attractive and delicious. | Azo compounds, triphenyl compounds, caramel |
Why Are Food Additives Used?
- Food stays fresh and lasts longer.
- Seasonal crops and fruits can be enjoyed all year round.
- Enhances appearance of food.
- Makes food taste better.
Adverse Effects of Excessive Intake
- Allergies
- Cancer
- Nerve disorders
- Asthma, rashes, and hyperactivity in children
Brief Explanation
Understand the definition, regulation, and seven categories of food additives.
Legislation and Regulations
Enforced simultaneously by the Ministry of Health Malaysia:
- Food Act 1983
- Food Regulations 1985
These laws ensure food sold to the public is safe to eat and that food labels are not misleading to consumers. They focus on food standards and contents, guarantees for certain foods, marked expiry/production dates, nutritional supplements, and packaging aspects.
European Coding System
The E number refers to the code used in European countries to label food additives on packaging.
| Type | Function | Examples |
|---|---|---|
| Preservatives | Prevent or delay the growth of bacteria or fungi to make food last longer. | Common salt in dried fish; sugar in jams; vinegar in pickles; benzoic acid in chilli sauces; sodium benzoate in bread; sodium nitrite or sodium nitrate in sausages; sulphur dioxide in dried fruits |
| Antioxidants | Slow down the oxidation of fats in food; prevent oily or greasy food from becoming rancid. | Ascorbic acid (Vitamin C) in sweets; citric acid in oily food such as cakes and biscuits; tocopherol (Vitamin E) in margarine |
| Flavourings | Replace the loss of original flavours during food processing; add flavour or fragrant smell to make food tastier; replace food seasonings that are expensive or seasonal. | Monosodium glutamate (MSG) in instant noodles; sweeteners: aspartame, sorbitol, stevia; esters: propyl ethanoate (pear flavour), ethyl ethanoate (pineapple flavour) |
| Stabilisers | Give a uniformed and smooth texture. | Pectin to thicken jams; agar from seaweed to make jellies; durian seeds can also be utilised as stabilisers |
| Emulsifiers | Emulsify two immiscible liquids; keep oil and water blended. | Monoglycerides or triglycerides in peanut butter; lecithin in chocolates |
| Thickeners | Thicken liquids. | Starch, gelatine, acacia gum, and xanthan gum used to thicken soups and sauces |
| Dyes | Add or restore colour to make food look attractive and delicious. | Azo compounds: yellow, red, brown, or black; triphenyl compounds: green, blue, or purple; caramel: brown |
Try These Questions First
Answer mentally, then check the explanation.
What is the primary function of antioxidants in food containing fats or oils?
Give two examples of esters used as synthetic flavourings and state their respective flavours.
State two health problems associated with the excessive consumption of food additives.
Common Mistakes
Avoid these errors when classifying food additives.
Common Misconceptions
Compare each misconception with the correct fact.
All food additives are artificial and harmful chemicals.
Food additives can be natural (e.g., common salt, sugar, vinegar, pectin, agar) or synthetic (e.g., azo compounds, aspartame). When used within regulated limits, they ensure food safety and quality.
Dyes improve the nutritional value and flavour of food.
Dyes only add or restore colour to improve the visual appearance of food; they do not enhance nutrition or flavour.
Summary
Key facts to remember.
- Food additives are natural or synthetic ingredients categorised into preservatives, antioxidants, flavourings, stabilisers, emulsifiers, thickeners, and dyes.
- Regulated under the Food Act 1983 and Food Regulations 1985.
- They help preserve freshness, improve taste, texture, and appearance.
- Excessive consumption can lead to negative health effects like allergies, asthma, and hyperactivity.
Quick Activity
Complete all parts before checking your score.
A. Objective Quiz
Which of the following food additives is used to slow down the oxidation of fats and prevent margarine from becoming rancid?
Which chemical substance is correctly paired with its role as a preservative?
B. Fill in the Blanks
An organic ester named _______ ethanoate is added to food to give it a pineapple flavour.
Legislation such as the Food Act 1983 and the Food Regulations _______ are enforced by the Ministry of Health to ensure food additives are used safely.
C. Match the Food Additive with Its Function
Drag each additive on desktop. On mobile, tap an additive and then tap the matching box.
Answer Choices
Lecithin Xanthan gum Benzoic acid Azo compoundsFunction Matching
Keywords
Tap or hover over a term to read its meaning.
