8/3/2019 Additive Substance
1/16
Additive Substance
Agra
Haydar
Allam
(8G / 01)
Aisyah
Nur
Septiana
(8G / 03)
Ivan
Pradipta
Mahadika
(8G / 09)
8/3/2019 Additive Substance
2/16
Additives Substance in Food Ingredients
Additives substance of food is substances added to foodduring the producing process, to fix the foodappearance, improve taste, enrich the nutrient content,keep the food from fast rotting, etc.
Materials belonging to food additives substance must beable to:
Improve the quality or nutrient of food
Make the food looks more interesting
Improve the taste of food
Make food not quickly stale and rotten
Additives substance can be divided into two group:
Additives substance from natural source
Synthetic additives substance from chemical substance that
have the same characteristic with the same natural material
8/3/2019 Additive Substance
3/16
Function of Additives Substance
Based the function, whether natural orsynthetic, additives substance can beclassified as:
Dye (coloring substance)
Sweetener
Preservatives
Flavoring
8/3/2019 Additive Substance
4/16
Dye (Colouring Substance)
Adding color to food generally intended to makefood look more fresh and interesting so it causetaste for people who eat them.
Dyes usually used as food additive substance are:
Natural dyes, made from extracts of certain plant
part. For example:
Greencolor : Pandan leaf or suji leaf
Yellow color : Turmeric (Curcuma domestica)
Brown color : Cacao beans
Red color : Teak leaf
8/3/2019 Additive Substance
5/16
Dye (Colouring Substance)
Artificial and synthetic dyes, made from chemical substances.Compared with natural dyes, synthetic dyes have someadvantages, it has more color option, easy to save, and moredurable. For example:
Red color : Carmoisine, amaranth, erythrosine
Orange color : Sunset yellowFCF
Yellow color : Tartrazine, quineline yellow
Greencolor : Fast green FCF
Bluecolor : Briliant Blue FCF, Indigocarmine (indigotine)
Purple color : VioletGB
8/3/2019 Additive Substance
6/16
Dye (Colouring Substance)Differences between Natural Dyes and Artificial Dyes:
Natural Dyes Artificial Dyes
Safer to consume Sometime have certainnegative effect
Color produced less instability, color change easily
influenced by certain acidrate
Can return the natural color,the color stability is higher,
durable, and can protectvitamin or other foodsubstances that sensitive tolight during the saving
To have a good color needmore amount of dye
More practical, andeconomical
Color variety is limited Have many color variety
Rate of color uniformity isless in goodness
Uniformity of color is good
Sometimes gives taste and
smell a little bit bothering
Sometimes not produce
bothering taste and smell
8/3/2019 Additive Substance
7/16
Dye (Coloring Substance)
Negative effect of synthetic dyes use:
Some of synthetic dyes could give the same color,but not necessarily suitable to use for additives tofood and beverages. Have to be known that dyesthat is not for food and beverage (textiles coloring)
can be dangerous for health if it enters the bodybecause it is a carcin0gen (cause of cancer disease).Because of that, you have to be careful when buyfood or beverage. You have to be sure first that thedyes used as addictive substance.
8/3/2019 Additive Substance
8/16
Sweetener
Sweeter has a function to improve sweet taste of food andbeverage. Sweetener can be grouped into two, those are:
Natural sweetener. This sweetener can be obtained from plant,such as: coconut, cane, and sugar palm. Moreover, naturalsweetener can also be obtained from fruits and honey. Natural
sweetener is also functioning as energy source. Sugar Cane : Contains fructose which is one kind ofglucose
Brown sugar : sweetener with brown colors Honey : Natural sweetener produced by honey bee Cinnamon bark : bark that has function as sweetener
8/3/2019 Additive Substance
9/16
Sweetener Artificial or synthetic sweetener. Artificial sweetener cant be
digested by body so its not functioning as energy source. Artificialsweeteners are dont or almost dont have amount of nutrient.
Aspartame : Or asparstyl phenylalanine methyl ester issweetener used in soft drink products. The sweet rate ofaspartame is 200 times sweeter than granulated sugar.
Saccharin : The oldest artificial sweetener. The sweet rateof saccharin is 300 times sweeter than granulated sugar. In akilogram of food ingredients, saccharin rate that allowed is 50-300 mg. And the limited level of maximum consumption is 0.5mg a kilogram of our weight a day.
Cyclamate : Contained in a form of calcium and sodiumcyclamate with the sweet rate is 30 times sweeter than
granulated sugar. Maximum limit using of cyclamate is 500-3,000 mg a kg of food ingredients
Sorbitol : sweetener that usually used to raisins, jamand brad, etc
Acesulfame K : not dangerous sweetener, sweet rate ofacesulfame K is 200 times sweeter than granulated sugar
8/3/2019 Additive Substance
10/16
SweetenerDifference between Natural Sweetener and Artificial Sweetener
Natural Sweetener Artificial Sweetener
In high temperature canunravel
Stable enough when heated
Have high calorie Have low calorieNormal sweet taste Sweet taste until tens and
even hundreds times sweeterthan granulated sugar
The price is higher The price is reachable
Safer to consume Some potential of carsinogen(cause of cancer)
8/3/2019 Additive Substance
11/16
Preservative
Preservative is a material that can prevent or inhibit all sorts ofchanges in food caused by microorganisms activity.
Usually on food packages have expiration dates which indicatethat the food is still fit to eat or not
Preservative based on the source can be divided into two,
natural preservative and artificial preservative
Natural Preservative:
Sugar cane : gives sweet taste nature preserve. Fruits which saveon sugar solution will be preserved because microorganismdifficult to live in it
Brown sugar : beside as a sweetener, it also nature preserve likesugar cane
Salt : preservative which most produced by water evaporation.
Turmeric : besides as a dyes, it also used as preservative.
Cinnamon bark : bark which used as preservative because it
contains many benzoic acid Clove : besides as a preservative, it also used to gives scent
8/3/2019 Additive Substance
12/16
Preservative
Artificial Preservative: Acetic acid : Acetic acid is known in the community as vinegar.
Acetic acid has antimicrobial properties
Benzoate : found mostly in the form of benzoic acid and sodiumbenzoate (salt). Various types of soft drinks, fruit juice and nata decoco using this material
Sulfite : commonly found in the form of potassium salt or sodiumbenzoate
Propyl gallate : used in food product with contains many oil or fatand chewing gum and to slow the bad smell of sausage
Propianat : commonly used of propianat is propianat acid and
potassium salt or sodium propianat. Besides inhibiting the growthof mold also can inhibit bacillus mesentericus that causes damageto the food.
Nitrite salt : commonly found in the form of potassium or sodiumnitrite. Microbial growth can be inhibited with this nitrite. Forexample, clostridia growth in meat which can rot the meat
8/3/2019 Additive Substance
13/16
Preservative
Continue Sorbate: found in a form of acid or sorbate salt. Sorbic acid very
effective in pressing mold, and not influencing food taste in allowedrate.
All preservative that explained above is allowed to use and havelicense internationally by WHO. But there are many people still usedangerous preservative such as borax and Formalin
Borax : or sodium tetraborate. Compound as main material ofdisinfectant, detergent, paint, plastic, or cleaning the metalsurface so easily soldered. Borax has properties of antiseptic and
germ killer.
Formalin : trade name for a solution containing 40 percentformaldehyde (HCOH) in 60 percent water or water andmethanol solution (kind of alcohol as main material of spiritus) assolvent.
8/3/2019 Additive Substance
14/16
Flavoring
Flavoring ingredients are food additives that are useful for foodflavor. These materials can cause taste and reinforce taste.Flavoring material is contained in the form of natural and artificial.
Natural Flavoring: flavoring materials from natural materials arealways present in every food. For example:
Onion is the most natural flavoring used to give good taste Pepper gives fresh smell and distinctive spicy flavor
Shrimp paste is a natural flavoring powder produced from the fishpowder and small shrimp seasoned in a way that gives a distinctivesavory flavor
Bay leaves give good taste in food
Ginger gives fragrant smell and distinctive spicy flavor of ginger
Chili gives good taste and spicy flavor in every food
Panda n leaves give smell and taste and fragrant in food
Cinnamon , beside give sweet taste and preservative, it also givesfragrant smell typical to cinnamon
8/3/2019 Additive Substance
15/16
Flavoring
Artificial Flavoring
The most used of artificial flavoring in food is vetsinor monosodium glutamate (MSG). MSG dont havesmell and the taste is the mix of sweet and salttaste which is tasty. Excessive used of MSG willcause symptoms that known as Chinese RestaurantSyndrome. The sign are headache, shortness ofbreath, sweaty face, tingling in neck, jaw and back.
8/3/2019 Additive Substance
16/16
Thank you for your attention