EXTRUSION TECHNOLOGY UNJBG/ESIA

1. DEFINITION:

Food additives are any substance or mixture of substances that

directly or indirectly modify the physical, chemical, or
biological characteristics of a food. Additives must be harmless by themselves or to
through its action; its use must be justified by technological reasons,
sanitary, nutritional or psychosensory needs and must respond to the
requirements established by the food code.

The most used additives are salt (sodium chloride), which is not considered in
general as an additive, mono and diglycerides (emulsifiers), caramel
(colorant), citric acid (sequestrant and acidifier), acetic acid
(acidifier and preservative), sodium bicarbonate (for the yeasts)
chemicals), phosphoric acid and monosodium glutamate (flavor enhancer).

2. CLASSIFICATION:

Originally, additives were classified by their origin into natural and

synthetics. This classification, although logical, contributed for a while to the
maintenance of an erroneous duality in which the natural was equated with
the healthy and the synthetic with the dangerous and that could put the consumer in a
wrong attitude.

The list of additives has changed tremendously since the moment when
the government began to monitor its security, in any case, it should be warned to
consumer that the incorporation of authorized additives to food is in
many cases advisable and that these foods should not be considered as
of inferior quality compared to those who do not wear them.

The most appropriate classification is established taking into account the activity
specific to each additive.

Substances that prevent chemical biological alterations (antioxidants,

synergistic of antioxidants and preservatives

Stabilizing substances for physical characteristics (emulsifiers,

thickeners, gelling agents, antifoams, anti-caking agents, anti-clumping agents
humectants, pH regulators.

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Corrective substances for plastic qualities. (improving the

baking, wine fermentation correctors, maturation regulators.
•Substances that modify organoleptic properties (colorants,
flavor enhancers, artificial sweeteners, aromas.

Food additives serve five main functions:

They maintain the consistency of the product. Emulsifiers provide

a consistent texture and prevent the products from separating. The
stabilizers and thickeners provide a uniform texture and the
Anti-solidifying agents facilitate the free flow of substances.

They improve or preserve nutritional value.

The strengthening and enrichment of foods improved the state.

nutritional status of the population of many countries. For example, the vitamins and the
minerals are added to many foods, including flour, cereal, the
margarine and milk, which helps to compensate for the low amount of vitamins
and minerals or their deficiency, in the individual's diet. All products that
Those containing added nutrients must carry a label with their description.

They preserve the healthiness and good taste of food.

Bacterial contamination facilitates the development of diseases from consumption.

of food. Condoms reduce the damage that air, fungi, the
bacteria or yeast can cause. Condoms, such as those
Antioxidants help baked foods retain their flavor by preventing
that fats and oils go rancid and also prevent that
fresh fruits turn dark when exposed to air.

They control acidity and alkalinity.

Special additives help to modify the acidity or alkalinity of the

foods in order to obtain the desired flavor, taste, and color.

Yeast-derived agents that release acids when subjected to

heat, react with baking soda to make them rise
biscuits, cakes, and other baked goods.

They provide color and enhance the flavor.

Some colors enhance the appearance of food; while a large
amount of spices, like synthetic and natural flavors, help to
to give a better flavor.

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3. TYPES OF ADITIVES

I. DYES

Colorants are a very important class of additives in food.

because the food that boasts its original and natural color is the first
feeling about its quality. The well-used and permitted colorants
they help certain foods that naturally discolor, or do not
they keep 'alive' or of pleasant appearance to preserve or intensify their color.
On the other hand, many substances, natural colorants of food, are
very sensitive to the treatments used in processing (heat, acidity, light,
preservatives, etc.), being destroyed, so they must be replaced by others more
stable. Another application of colorants is to provide color, thus making it more
attractive those foods, like candies, or like the products of
high technology recently appeared in the market (imitations of
seafood) that lack their own color. The practice of coloring food
it has a long tradition, as some natural products like saffron or
The cochineal was already known to ancient civilizations.

Dyes can be considered of natural or synthetic origin, although making

a distinction between them is not easy, because in the end the natural must be treated
chemically to be stable, so it is finally taken as an idea
natural colorants those that are harmless to health and are
allowed.

Although in general synthetic dyes are more resistant than the

natural colorants, they also present problems in their use; for
For example, in many cases they are discolored by the action of ascorbic acid, effect
important in the case of soft drinks, in which this substance is
used as an antioxidant. Artificial colors can be used in the form of
soluble, like sodium and potassium salts, and sometimes ammonium, in insoluble form
as calcium or aluminum, or adsorbed onto aluminum hydroxide
forming what is known as a lacquer. The use of a dye
soluble or insoluble depends on how it will be carried out
dispersion in the food.

The dye should essentially have only aesthetic value without altering the
nutritional properties. Concern for safety has led to the
artificial colorants have been studied exhaustively so that
regarding its effect on health, much more than most of the
natural colorants. This has led to a gradual reduction in the number of
usable colorants, although unlike what happens in the other groups
there are significant variations from one country to another regarding additives.

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II. ANTIOXIDANTS

Antioxidants (E300-E321) prevent food from oxidizing and spoiling.

rancid, as they are capable of neutralizing the oxidizing action of radicals
free (unstable molecules), without losing their own electrochemical stability.

Vitamins C and E are natural antioxidants, although they are often used
other synthetic and cheaper ones like BHA (Butylated Hydroxyanisole) or E320, and the
BHT (butylated hydroxytoluene) or E321 (although they cause toxicological problems); the
lecithin obtained generally from soybeans, peanuts, corn, or egg whites
egg; the galactans and tocopherol (vitamin E) which are usually of origin
mineral or vegetable, are added to fruit products, in the form of acid
ascorbic, to oils and fats.

The oxidation of fats is the most common form of food spoilage.

important after the alterations caused by microorganisms.

The oxidation reaction is a chain reaction, meaning that once

initiated, continues accelerating until the complete oxidation of the substances
sensitive. With oxidation, rancid odors and flavors appear, and it alters the
color and texture, and the nutritional value decreases as some vitamins are lost.
polyunsaturated fatty acids. Furthermore, the products formed in the oxidation
they can become harmful to health.

Food industries try to prevent the oxidation of food.

through different techniques, such as vacuum packing or in containers
opaque, also using antioxidants. Most fatty products
they have their own natural antioxidants, although many times these are
lost during processing (refining of oils, for example), loss
which must be compensated. Vegetable fats are generally richer in
antioxidant substances than animals. Also other ingredients, such as
certain spices (rosemary, for example) can provide antioxidants to the
foods made with them.

On the other hand, the trend to increase the unsaturation of dietary fats.
as a way to prevent coronary diseases it has been more
the use of antioxidants is necessary, as unsaturated fats are much
more sensitive to oxidation phenomena.

Antioxidants can act through different mechanisms:

Stopping the chain reaction of fat oxidation.

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Removing trapped or dissolved oxygen in the product, or present in the

space that remains unfilled in containers, the so-called space of
head.
Eliminating traces of certain metals, such as copper or iron, that
they facilitate oxidation.

Those who act through the first two mechanisms are antioxidants.
properly speaking, while those who act in the third way
they are grouped in the 'synergistic antioxidants', or more properly, of agents
chelators. Antioxidants slow down the oxidation reaction, but at the cost of
destroy themselves. The result is that the use of antioxidants
it delays the oxidative alteration of the food, but does not avoid it in a way
definitive. Other food additives (for example, sulfites) have a certain
antioxidant action, in addition to the primary action for which it is specifically
are used.

The quintessential antioxidant nutrients are beta carotene, vitamin C,

vitamin E, and selenium. Various studies have shown that some
adequate levels in blood of these nutrients can protect against
various types of cancer and cardiovascular diseases.

III. EMULSIFIERS

The action of emulsifiers is a consequence of the presence in their structure

of some molecular groups that attract water and others that attract the
oil. Since different emulsifiers have molecular structures
different makes them suitable only for specific applications.

Emulsifiers also play other important roles in

foods. They interact with fats, modifying their crystalline structure and
reducing the viscosity of these (chocolate) or increasing the aeration (cream)
They react with starch reducing its adhesion (for example, in the
preparation of mashed potatoes) or delaying the hardening of the bread. With the
gluten, interact to improve the baking ability of wheat flour and
they provide the bread with better texture and fluffiness for food
packaged.

IV. STABILIZERS, THICKENERS, AND GELLING AGENTS

Different foods have different consistencies and textures. No two

stabilizers, thickeners or gelling agents that are exactly the same and, in general,
each one will be more effective in a specific application than the other. For example, the
gelatin produces a soft elastic texture, while agar produces it
harder and more fragile.

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The conditions of the processes to which foods are subjected are very
variables. For example, some require a gelling that sets in
hot; others, on the other hand, specify that they gel at cold.

Gums also interact with other food components, making them

suitable for certain applications. Carrageenans, for example,
They will react especially with milk proteins forming a gel.
soft, very useful for preventing the sedimentation of cocoa particles in the
chocolate milk. In acidic dairy products, pectin and the
carboxymethylcellulose stabilizes milk proteins during the
pasteurization.

A mixture of stabilizers is usually more effective than any one of them.

used individually, especially in the production of ice cream.

V. SWEETENERS

The demand for 'calorie-free sweeteners' by consumers has forced

to develop a new range of intensive sweeteners. But a sweetener
cannot simply replace another satisfactorily. Each one has a
distinct thermal stability and a different flavor profile. For example, a blend
of an immediately perceivable sweetener with another that has a more flavorful taste
persistent, will achieve a fuller and more balanced sense of sweetness. The
sweetener mixtures, among themselves and with natural sugars, too
they enhance the flavor, with a reduction of its total concentration and its contribution
of calories.

VI. FLAVOR ENHANCERS

Flavor enhancers are substances that, at the concentrations that

they are normally used in food, they do not provide a own flavor, but rather
they enhance that of the other components present.

They also influence viscosity, increasing it. First it was the salt,
the spices and sugar followed, currently the list of enhancers of
The flavor is very broad, some of them are: E-620 L-glutamic acid, E-626
guanylic acid, E-631 Sodium inosinate...

VII. PRESERVATIVES

The main reason for food deterioration is the attack of

microorganisms (bacteria, yeasts, and molds). This deterioration of the
Food causes large economic losses, both for manufacturers
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deterioration of raw materials and finished products before their

marketing...) for distributors and consumers. It is estimated that
more than 20% of all food produced in the world is lost due to
action of microorganisms. The use of preservatives is a practice
very old however, the food preserved with them are not
imperishable, they only remain unchanged for a period of time
limited, due to the authorized concentrations the growth of the
microorganisms are slowed down but not completely inhibited. The degree of
Final inhibition will depend on the type of substance and its concentration.

But these additives can also be very harmful to health.

consumer. Botulinum toxin, produced by a bacterium, Clostridium
botulinum, in poorly sterilized canned goods, cured meats, and other products,
it is one of the most poisonous substances known. The aflatoxins,
substances produced by the growth of certain molds are potent
carcinogens...

Other methods that could avoid the risks created by the use of
preservatives are physical ones, such as heating, dehydration, irradiation or
freezing, in this way the death of microorganisms is caused or to
the less its growth is avoided.

Many foods contain naturally occurring substances with activity.

antimicrobial. Some examples are the organic acids of many fruits
(benzoic or citric acid) or lactic acid that is produced during the
milk fermentation to produce yogurts...

The corresponding official bodies, when authorizing the use of

the specific additive takes into account that it is an auxiliary of the processing
correcting the food and not an agent to mask certain conditions of
healthcare manipulation or technologically deficient, nor a system for
deceiving the consumer by misleading them regarding the actual freshness of a
food. Additives are regulated in all countries around the world,
both prohibiting certain extremely harmful additives for the
health, as limiting its concentration in food.

The authorized preservatives are:

E 200 - Sorbic acid.

E 201 - Sodium sorbate.

E 202 - Potassium sorbate.

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E 203 - Calcium sorbate.

Sorbic acid is an unsaturated fatty acid, naturally present in

some vegetables, but manufactured for use in the food industry by
chemical synthesis. Some of its technological advantages consist of being active
in slightly acidic media and also lack practically any flavor. Their main
the drawback is that its price is higher than other preservatives and that it
they partially lose when the product is subjected to boiling. They are especially
effective against molds and yeasts, and less so against bacteria.

Sorbates are used in soft drinks, in baking, in derivatives.

meats, cheeses, olives in brine, in butter, margarine and others
products. In the wine manufacturing industry, it is used as an inhibitor of the
secondary fermentation allowing to reduce the levels of sulfites

Sorbates are very low in toxicity, even less so than common salt or acid.
acetic (the active component of vinegar). For this reason, its use is
authorized worldwide; in recent years its use has skyrocketed with the
to replace other more toxic preservatives such as benzoic acid.
Metabolically, it behaves in the body like other fatty acids,
that is to say, it is absorbed and used as an energy source.

E 210 - Benzoic acid.

E 211 - Sodium benzoate.

E 212 - Potassium benzoate.

E 213 - Calcium benzoate.

Benzoic acid is one of the most commonly used preservatives worldwide.

world. Although the product used in the industry is obtained through synthesis
In chemistry, benzoic acid is found naturally in some
vegetables, such as cinnamon or plums.

Benzoic acid is especially effective in acidic foods, and it is a

cheap preservative, useful against yeasts, bacteria, and molds. Its main
the inconveniences are its unpleasant astringent taste and its toxicity, which
although relatively low, it is higher than that of other preservatives. In Spain
it is used as a preservative in soft drinks, juices for use
industrial, some dairy products, in baking, in some preserves
vegetables, fresh or frozen crustaceans, sauces and other products.

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The WHO considers an intake of up to 5 mg per kg to be acceptable.

body weight and day. With the current Spanish legislation, this limit can be
overcome, especially in the case of children. Other European legislation
are more restrictive. In France, their use is only allowed in derivatives of
fish, while in Italy and Portugal its use in soft drinks is prohibited.
The current trend is nevertheless to use it less and less, replacing it
for other neutral-tasting and less toxic preservatives, such as sorbates. The
Benzoic acid has no cumulative effects, nor is it mutagenic or carcinogenic.

E 214 - Ethyl para-hydroxybenzoate (ethyl ester of para-hydroxy acid)

benzoic).

E 215 - Sodium derivative of the ethyl ester of para-hydroxybenzoic acid.

E 216 - Propyl para-hydroxybenzoate (propyl ester of para-hydroxy acid)

benzoic).

E 217 - Sodium derivative of the propyl ester of para-hydroxybenzoic acid.

E 218 - Methyl para-hydroxybenzoate (methyl ester of para-hydroxy acid)

benzoic.

E 219 - Sodium salt of the methyl ester of para-hydroxybenzoic acid.

The esters of para-hydroxybenzoic acid and its sodium derivatives,

generally known as parabens, are synthetic compounds specially
useful against mold and yeast, and less against bacteria. Its main advantage
they are active in neutral media, unlike other preservatives
that are only useful in acidic medium. But they have the disadvantage of
provide foods with a certain phenolic smell and flavor. They are used for the
protection of meat products, especially those treated with heat,
vegetable preserves and fatty products, pastries, and table sauces.

Parabens are used in many countries. Multiple studies have been conducted.
studies on their possible toxicity, showing that they are minimally toxic,
less than benzoic acid. They are quickly absorbed in the intestine,
also rapidly eliminated in the urine, without accumulating in the
organism. Some of the people allergic to aspirin may also be
sensitive to these additives.

SULFITES:

E 220 - Sulfur dioxide.

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E 221 - Sodium sulfite.

E 222 - Sodium acid sulfite (sodium bisulfite).

E 223 - Sodium bisulfite (sodium metabisulfite or sodium pyrosulfite).

E 224 - Potassium bisulfite (potassium metabisulfite or potassium pyrosulfite).

E 226 - Calcium sulfite.

E 227 - Calcium acid sulfite (calcium bisulfite).

E 228 - Potassium acid sulfite (potassium bisulfite).

Sulfur dioxide is one of the most traditional preservatives in

its use. It also has the most centuries of prohibitions and limitations on
their backs. Its use is known since classical Rome where it was employed
for the disinfection of warehouses. In the 15th century, its use was prohibited in Colonia
(Germany) due to its harmful effects on drinkers.

Sulfur dioxide is a gas, marketed in liquid form under pressure that

it is obtained by burning sulfur.

It is a self-limiting additive in its use, meaning that above a certain dosage

it alters the taste characteristics of the product. It is especially effective in
acidic medium, inhibiting bacteria and molds, and to a lesser extent, yeasts. It acts
destroying thiamine (vitamin B1), so it should not be used in those
foods that provide it in a significant proportion to the diet, such as
meat case; however, it protects vitamin C to some extent. During
the cooking or industrial processing, this type of preservative is lost in
part by evaporation or by combination with other components. The anhydride
sulfurous and sulfites are widely used for the preservation of juices
grapes, musts and wines, as well as for cider and vinegar. It is also used
as a preservative in mustard sauces and especially in derivatives of
fruit (juices, etc.) that will be used as raw material for others
industries, most of which disappears during processing.
posterior.

Sulfites act as antioxidants, particularly inhibiting the

darkening reactions produced by certain enzymes in plants and
crustaceans. For this purpose, their use in vegetable preserves and olives is authorized
table, frozen cephalopods and crustaceans. It is also used as
antioxidant in juices and beers. In some countries it is used for preservation
the fresh appearance of the vegetables that are consumed in salad. Also
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it can be used to improve the appearance of the meat and give the impression of greater
freshness, but this last practice is considered a fraud, by deceiving the
buyer regarding the actual quality. It is also detrimental in the aspect
nutritional by destroying the thiamine (vitamin B1) provided in a large proportion
for the meat. This practice is prohibited in many countries, including in
Spain.

In the human body, the sulfite ingested with food is transformed.

into sulfate by an enzyme responsible for the elimination of the sulfite produced in
the organism itself during the metabolism of the amino acids it contains
sulfur, it is mainly found in the kidney, liver, and heart.

A small percentage of asthmatics, between 3 and 8%, are sensitive to the

sulfites. In individuals where this sensitivity is higher, it can be
produce harmful reactions, so they should avoid consuming foods
that contain them. Other types have been observed in some cases
reactions to sulfites used as food additives, among them
skin manifestations or diarrhea, especially among people with juice
weakly acidic gastric. On numerous occasions, the substitution has been proposed
from sulfurous anhydride and sulfites in order to avoid harmful effects
that occur in certain people, this is practically impossible in the
wine industry, although yes in the others, especially when it is used
with oxidizing purposes.

Sulfites do not have teratogenic or cancerogenic effects, not representing

no risk for the vast majority of the population at current levels
in the food

CONCLUSIONS:

As we can see, with the consumption of Purple Corn the possibilities of

obtaining certain benefits in diuretic and hypotensive action is greater, this
the latest action seems to be due to the presence of substances not yet determined
(probably polyphenols), which in many cases act to lower Blood Pressure
Arterial, in addition to the hypotensive activity inherent to diuretic substances.

The consumption of this plant is very broad, especially in relation to the

prevention of some neoplastic, cardiovascular, skin diseases,
overweight and even diabetes, so frequent use is recommended or
newspaper since toxicity and side effects have not been described although not
it would be advisable for people suffering from hypotension.

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EXTRUSION TECHNOLOGY

Food additives are any substance or mixture of substances that

directly or indirectly modify the physical, chemical, or
biological aspects of a food. Additives must be safe in themselves or when
through its action

2. BIBLIOGRAPHIC REFERENCE

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