Food Additive User’s Handbook

286 Pages·1991·5.22 MB·English

by  D. F. Buck (auth.)

Food Additive User's Handbook
Food Additive User's Handbook
Edited by
JIM SMITH
Senior Food Scientist
Prince Edward Island Food Technology Centre
Canada
Springer Science+Business Media, LLC
16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1
© 1991 Springer Science+Business Media New York
Originally published by Blackie and Son Ltd in 1991
Softcover reprint of the hardcover 1st edition 1991
First published 1991
All rights reserved.
No part of this publication may be reproduced,
stored in a retrieval system, or transmitted,
in any form or by any means -
graphic, electronic or mechanical, including photocopying,
recording, taping - without the written permission of the Publishers
British Library Cataloging in Publication Data
Food additive user's handbook.
1. Food. Additives.
I. Jim Smith
664.060212
ISBN 978-1-4613-6746-8 ISBN 978-1-4615-3916-2 (eBook)
DOI 10.1007/978-1-4615-3916-2
Library of Congress Cataloging-in-Publication Data
Food additive user's handbook / [edited] by James Smith,
p. cm.
Includes bibliographical references and index.
1. Food additives. I. Smith, James, Dr.
TP455.F64 1991
664'.06-^dc20 91-6323
CIP
Phototypesetting by Interprint Ltd, Malta
Preface
The aim of this book is to present technical information about the additives
used in food product development, in a concise form. Food product
development is an activity which requires application of technical skills and
the use of a diverse range of information. Normally this information is
scattered throughout the vast food science literature in journals and books
and in technical publications from the various suppliers. It has been my
experience, through consulting with the food industry, that there is a need
for information on food additives in a quick-to-use form-in tables and
figures where possible. Time wasted during information retrieval causes
delay in practical development work, which results in delay of product
launch and possibly the loss of market advantage.
This handbook will be used by food product development staff and by all
food scientists requiring access to information on food additives in a
quick-to-use format. Some knowledge of food science is assumed. Each
chapter contains a bibliography which can be consulted if further informa
tion is required. Local legislation will have to be consulted to determine the
legality of use of the additive, in which foods and at what level of addition.
Information on safety can be found in Food Additives Handbook (1989) by
R. J. Lewis, published by Van Nostrand Reinhold, New York.
The emphasis has been on practicality, so a strictly scientific presentation
has not been followed. Also, due to differences in the nature of the various
additives, there is variation in the proportion of tables to text. It is hoped
that the user will find the presentation appropriate and useful. If there are
any improvements, changes or additions you would like to suggest which
would enhance the usefulness of the book, please let me know.
1. S.
How to use this book
This handbook is divided into chapters each of which covers a category of
food additives with a specific function-antioxidants, flavours, colours and
so on. The way in which the book is designed to be used is to first of all
identify the function required of the additive. The appropriate chapter
should then be consulted and the appropriate table or section examined for
the additive which exhibits the necessary characteristics under the condi
tions which the food product imposes-pH, storage temperature, processing
conditions etc.
Chapter 1 (antioxidants) begins with the nature of fats and oils and the
problems associated with deterioration by hydrolysis and oxidation. The
properties of the food-grade antioxidants are then addressed, followed by
selection and performance. By consulting the section on performance, the
additive to use in the desired situation may be determined.
Chapter 2 (sweeteners) first of all covers the properties of the various
sweeteners and is followed by tables in which the properties of the
sweeteners are summarised and through which sweeteners for specific
applications may be chosen.
Chapter 3 (flavourings) has a useful glossary and concentrates on the
application in the various food categories of flavourings by physical form.
It also covers the dosage by application.
Chapter 4 (colours) covers first of all the properties of the various
synthetic and natural colours in detail. The tables permit selection of colours
for specific applications by presenting the properties and applications in an
easy-to-read form. The chapter also summarises typical uses.
Chapter 5 (preservatives) begins with an introduction to the topic and
includes tables of information on the properties of commonly permitted
antimicrobial preservatives and other antimicrobial preservatives.
Chapter 6 (enzymes), after a brief introduction to enzymology, concen
trates on the parameters which affect the choice of enzymes for food
application, legislation and handling. Table 6.3 covers in detail the sources
and characteristics of enzymes used in food processing and Table 6.4 lists
the current applications of enzymes in food processing.
Chapter 7 (nutritive additives) starts with a short introductory text then
continues with tables of information about the usage of fat-soluble vitamins
(Table 7.1), water-soluble vitamins (Table 7.2), factors affecting the stability
of vitamins added to foods (Table 7.3), overages of vitamins (Table 7.4),
HOW TO USE THIS BOOK vii
minerals (Table 7.5), RDAs (Tables 7.6 and 7.7), foods to which nutrients are
commonly added (Table 7.8) and conversion factors (Table 7.9).
Chapter 8 (emulsifiers) contains an introduction and a glossary. It also
includes classification, regulation and function, selection and the HLB
concept and surfactants used in foods. The major applications of emulsifiers
in foods are considered.
Chapter 9 (bulking agents) covers the nature of bulking agents and
concentrates on traditional bulking agents, bulking agents as fat substitutes
and extenders, and the utilisation of bulking agents.
Chapter 10 (pH control agents) covers the properties of common food
acidulants and indicates the major natural acids in fruits and vegetables. A
range of tables is presented which illustrates the application of ascorbic acid
in a variety of situations.
Chapter 11 (hydrocolloids) begins with the classification, structure and
applications of food hydrocolloids and then concentrates on the properties
of hydrocolloids and indicates criteria for their selection.
Chapter 12 (antifoams and release agents) describes the properties of the
various antifoams and selection of product type and grade.
Chapter 13 (flour improvers and raising agents) introduces flour im
provers and raising agents and provides tables which illustrate the proper
ties and criteria for selection of the additives.
Chapter 14 (gases) after an introduction covers freezing and chilling, gas
atmospheres and special uses.
Chapter 15 (chelating agents) deals with chelating agents in foods,
stability constants of metal chelates, chelating values, chemical and physical
properties of chelating agents and applications in foods.
Contributors
Diediet Biebaut Puratos Corporation, Zone 1, Av. Industria 25, 1720
Groot-Bijgaarden, Belgium.
Dan F. Buck Eastman Chemical Products Inc., Kingsport, Tennessee, TE
37662, USA.
Luisita Dolfini Hoffman LaRoche Ltd., Dept. VM/H, CH-4OO2, Basle,
Switzerland.
Robert J. Gordon Givaudan (Canada) Inc., 98 Walker Drive, Brampton,
Ontario L6T 4H6, Canada.
Tom E. LoaDen A. E. Staley, 2200 East Eldorado Street, Decatur, IL
62521-1801, USA.
Sue Marie Meat and Livestock Commission, P.O. Box 44, Winterhill
House, Snowdon Drive, Milton Keynes, MK6 lAX, UK.
George R. McCain BOC Group Inc., 100 Mountain Avenue, Murray Hill,
NJ 07974, USA.
Tjitte Nauta Akzo Chemicals Bv. Research Centre, Emmastraat 33, P.O.
Box 10,7400 A.A., Deventer, The Netherlands.
Yaw J. Owusu-Ansah POS Pilot Plant Corp., 118 Veterinary Road,
Saskatoon, Saskatchewan S7N 2R4, Canada.
Doryne Peace Hoffman LaRoche Ltd., 401 The West Mall, Suite 700,
Etobicoke, Ontario M9C 5J4, Canada.
Peter B. Rayner Overseal Foods, Park Road, Overseal, Burton-on-Trent,
Staffordshire, DE12 6JX, UK.
Basil S. Kamel Atkemix Inc., P.O. Box 1085, Brantford, Ontario N3T 5T2,
Canada.
CONTRIBUTORS ix
Jim Smith Prince Edward Island Food Technology Centre, P.O. Box
2000, Charlottetown, P.E.1. C1A 7N8, Canada.
Peter de Ia Teja Food Products Takeda USA Inc., 8 Corporate Drive,
Orangeburg, NY 10962-2614, USA.
Jens E. Trudso Hercules Inc., 33 Sprague Avenue, Middletown, NY 10940,
USA.
Anthony A. Zotto G.E. Silicones, Waterford, NY 12188, USA.
Contents
1 Antioxidants
1
D. F. BUCK
1.1 Introduction 1
1.2 Fats and oils 2
1.2.1 Composition 2
1.2.2 Deterioration of fats and oils 3
1.2.3 Promoters of oxidation 4
1.2.4 Recognising an oxidation problem 5
1.3 Food-grade antioxidants 5
1.3.1 Mechanism and functions 5
1.3.2 Individual properties of major antioxidants 7
1.4 Acid synergists 13
1.5 Antioxidant formulations (solutions) 13
1.6 Selection of antioxidants 14
1.7 Methods of antioxidant addition 14
1.8 Evaluation of antioxidant effectiveness 15
1.8.1 Active oxygen method (AOM) 15
1.8.2 Oven storage tests (Schaal oven test) 15
1.9 Performance of antioxidants in major food applications 15
1.9.1 Vegetable oils 15
1.9.2 Animal fats and oils 24
1.9.3 Essential oils and flavourings 27
1.9.4 Frying applications 28
1.9.5 Baking applications 30
1.9.6 Nut products 31
1.9.7 Grains and cereals 33
1.9.8 Crude vegetable oils 34
1.9.9 Food packaging 36
1.9.10 Confections 37
1.9.11 Meat products 37
1.9.12 Feed fats 38
1.10 Regulations 42
1.10.1 United States 42
1.10.2 Canada 42
1.10.3 EEC 42
1.10.4 Other countries 42
2 Sweeteners 47
S. MARIE
2.1 Introduction 47
2.2 Polyols 48
2.2.1 General 48
2.2.2 Properties 49
2.2.3 Mixtures 50
2.2.4 Health and safety 51
2.2.5 Regulations 52
xii CONTENTS
2.2.6 Applications 53
2.3 Saccharin 54
2.3.1 General 54
2.3.2 Mixtures 56
2.3.3 Health and safety 56
2.3.4 Regulations 57
2.3.5 Applications 57
2.4 Cyclamate 57
2.4.1 General 57
2.4.2 Mixtures 58
2.4.3 Health and safety 58
2.4.4 Regulations 58
2.4.5 Applications 59
2.5 Aspartame 59
2.5.1 General 59
2.5.2 Mixtures 59
2.5.3 Health and safety 62
2.5.4 Regulations 62
2.5.5 Applications 62
2.6 Acesulfame-K 63
2.6.1 General 63
2.6.2 Mixtures 63
2.6.3 Health and safety 64
2.6.4 Regulations 65
2.6.5 Applications 65
2.7 Stevioside 66
2.7.1 General 66
2.7.2 Mixtures 67
2.7.3 Health and safety 67
2.7.4 Regulations 67
2.7.5 Applications 67
2.8 Thaumatin 68
2.8.1 General 68
2.8.2 Mixtures 68
2.8.3 Health and safety 68
2.8.4 Regulations 68
2.8.5 Applications 69
2.9 Neohesperidin dihydrochalcone 69
2.9.1 General 69
2.9.2 Mixtures 70
2.9.3 Health and safety 70
2.9.4 Regulations 70
2.9.5 Applications 70
2.1 0 Sucralose 71
2.10.1 General 71
2.10.2 Health and safety 71
2.10.3 Regulations 71
2.10.4 Applications 71
2.11 RTI-OOI 72
2.11.1 General 72
2.11.2 Health and safety 72
2.11.3 Applications 72
References 72
3 Flavourings 75
R. J. GORDON
3.1 Introduction 75