Food Ingredients and
additives
Dr. Subhrajyoti Mishra (Ph.D.)
Assistant Professor
Institute of Agricultural Sciences, SOADU, BBSR
Mail id: Subhrajyoti.ss235@gmail.com, Contact no-7504050240
Content
❖ Ingredients
UNIT I
used in food production and their
technology of production and application.
UNIT II
❖Additives used in food preservation; chemistry and food use
❖Food colours and dyes
❖food flavours and taste enhancers
UNIT III
❖Additives used as aids in food processing
UNIT IV
❖Safety aspects of food additives. Tolerance levels and
toxic levels, legal safeguards, risk of food additives.
Food
• Need of Food:
To satisfy the hunger.
• What is hunger:
Hunger is more complicated than
empty bellies: interconnected issues of
poverty, inequality, conflict, climate
change, gender discrimination, and
weak government and health systems all
play a role in driving hunger.
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Hunger is defined by the United Nations as the
periods when people experience severe food
insecurity—meaning that they go for entire
days without eating due to lack of money,
access to food, or other resources.
Hunger is the distress associated with lack of
food. The threshold for food deprivation, or
undernourishment, is fewer than 1,800 calories
per day.
•
Undernutrition goes beyond calories to
signify deficiencies in energy, protein, and/or
essential vitamins and minerals.
• Malnutrition refers more broadly to both
undernutrition and overnutrition.
• Food security relates to food availability,
access, and utilization. When people have
consistent and adequate access to enough safe
and nutritious food to maintain an active and
healthy life, they are considered food secure.
What happens when people go
hungry?
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Prolonged periods of food insecurity can lead to
malnutrition, which occurs when the body lacks sufficient
vitamins, minerals, and other nutrients needed to thrive.
A multilayered issue, malnutrition manifests in many
forms, including:
Wasting, or acute malnutrition
Stunting, or chronic malnutrition
Being overweight
Micronutrient & Vitamin deficiencies
1. Wasting, or acute malnutrition: When one is too thin
for their height. This can happen suddenly, caused by
a severe hunger crisis, or something that occurs
gradually but persistently. It can be treated, but
moderate and severe cases carry an increased risk of
death.
2. Stunting, or chronic malnutrition: When a child is
too short for their age. This can occur when children
do not have access to diverse nutrients, drink dirty or
contaminated water, or lack proper healthcare. Stunted
growth in children can cause life-long physical and
cognitive damage.
3. Being overweight: When someone is too heavy for
one’s height. A poor diet can cause someone to be
overweight, putting them at greater risk of diet-related,
non-communicable diseases later in life.
4. Micronutrient & Vitamin deficiencies: When
the body lacks a type of vitamin or mineral (e.g.,
iron, iodine, folate, vitamin A, and zinc
deficiencies) needed for healthy growth and
development.
https://doi.org/10.3390/molecules27041340
FOOD
What is food?
1. Food is any nutrient-rich material consumed
or absorbed by humans, animals, or plants in
order to sustain life and growth.
2. Food, substance consisting essentially of
protein, carbohydrate, fat, and other
nutrients used in the body of an organism to
sustain growth and vital processes and to
furnish energy (Britannica).
Classification of food
•
Food can be classified in accordance to their chemical
property, to their function, to their essentiality, to their
concentration and to their nutritive value.
a) According to the chemical property
• Carbohydrates
• Vitamins
• Proteins
• Dietary fiber
• Fats
• Water minerals
b) According to their functions in the body
1. Energy giving foods
❖ The carbohydrates, fats and the protein are considered as
calorie nutrients, so that the body can perform the necessary
functions.
❖ Examples: Rice, chapatti, bread, potato, sugar, oil, butter and
ghee.
2. Body building foods
❖ Foods such as proteins, fats and carbohydrates are also called
as body-building food.
❖ They are the nutrients that form body tissues.
❖ Examples: Fish, meat, chicken, eggs, pulses, nuts and milk.
3. Protective foods
❖ Vitamins and minerals are the nutrients that function to
regulate body processes.
❖ They protect us from various diseases. Therefore we must eat
these regularly.
❖ Examples: Fruits and vegetables.
c) According to chemical properties
1. Organic:
Nutrients that contain the element of carbon are called
as organic nutrients.
2. Inorganic:
Nutrients that do not contain carbon element are called
as inorganic nutriants.
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The organic nutrients include carbohydrates, lipids,
proteins and vitamins.
Water and minerals are inorganic.
d) According to its mass
❖ Depending on the quantity necessary for cells and
organisms are classified as Macronutrients &
Micronutrients
1. Macronutrients:
❖ Macronutrients are required in large quantities daily.
Proteins, carbohydrates and fats are macronutrients.
❖ They are the basis of any diet.
2. Micronutrients:
❖ Micronutrients are needed in small quantities (usually
in amounts less than milligrams).
❖ These nutrients are involved in regulating metabolism
and energy processes.
❖ They are vitamins and minerals.
e) According to its origin
▪ Depending upon the origin of food it has been
classified as animal food sources and plant food
sources.
f) According to its nutritive value
• The nutritional value of food refers to the quantity
and quality of nutrients found in the food item.
• Information about the energy (measured in calories),
the macronutrients (carbohydrates, protein, fats),
micronutrients (vitamins and minerals) and
phytochemicals of the food are required to
understand this.
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The major food available are
Cereals and millets
Pulses
Nuts and oil seeds
Vegetables
Green leafy vegetables
Non-leafy vegetables
Roots and tubers
Fruits
Milk and milk products
Animal foods—meat, fish, liver, egg etc
Carbohydrate foods
Condiments and spices
UNIT I
Ingredients used in food production and their
technology of production and application.
1. Food ingredients
2. Classification of food ingredients
3. Properties of food ingredients
Food ingredients
Definition: Any substance that is added to food for the
desired effect is referred to as a food ingredient.
✓ For centuries, ingredients have served useful
functions in a variety of foods.
✓ Our ancestors used salt to preserve meats and fish,
added herbs and spices to improve the flavor of
foods, preserved fruit with sugar, and pickled
cucumbers in a vinegar solution.
✓ Today, consumers demand and enjoy a food supply
that is flavorful, nutritious, safe, convenient,
colorful and affordable.
Food ingredients
❖ There are thousands of ingredients used to make
foods.
❖ The Food and Drug Administration (FDA)
maintains a list of over 3000 ingredients in its data
base "Everything Added to Food in the United
States", many of which we use at home every day
(e.g., sugar, baking soda, salt, vanilla, yeast, spices
and colors).
Following are some reasons why ingredients are
added to foods:
1. To Maintain or Improve Safety and Freshness:
❖ Preservatives slow product spoilage caused by
mold, air, bacteria, fungi or yeast.
❖ In addition to maintaining the quality of the food,
they help control contamination that can cause
foodborne illness, including life-threatening
botulism.
❖ One group of preservatives “antioxidants” prevents
fats and oils and the foods containing them from
becoming rancid or developing an off-flavor.
❖ They also prevent cut fresh fruits such as apples
from turning brown when exposed to air.
2. To Improve or Maintain Nutritional Value:
❖ Vitamins and minerals (and fiber) are
added to many foods to make up for those
lacking in a person’s diet or lost in
processing, or to enhance the nutritional
quality of a food.
❖ Such fortification and enrichment has
helped reduce malnutrition in the country
and worldwide.
❖ All products containing added nutrients
must be appropriately labeled.
3. Improve Taste, Texture and Appearance:
❖ Spices, natural and artificial flavors, and
sweeteners are added to enhance the taste of
food.
❖ Food colors maintain or improve appearance.
❖ Emulsifiers, stabilizers and thickeners give
foods the texture and consistency consumers
expect.
❖ Leavening agents allow baked goods to rise
during baking.
❖ Some additives help control the acidity and
alkalinity of foods, while other ingredients help
maintain the taste and appeal of foods with
reduced fat content.