Preservatives & Foods Additives

Common Food Additives

Acidic or

Alkaline Agents

• Function: To enhance flavor, Preservatives to inhibit microbial growth; Antioxidants to prevent discoloration;

  Reduce risk of botulism from vegetables

Alginates

• Function: To stabilize and impart creamy texture to processed foods
• Examples include: Ammonium, calcium, potassium, sodium, glycol alginate and algin derivatives
• Found in: ice cream, salad dressings, cheese spreads, frozen dinners

Anti-caking agents

• Function: To absorb moisture and help to prevent lumping in powdered food products
• Examples include: magnesium stearate, calcium silicate

Antimicrobial agents

• Function: Preservatives inhibit molds and fungal growth
• Examples include: sodium benzoate, benzoic acid, ascorbic acid (vitamin C)
• Effects: They can affect the nervous system; contribute to asthma, may stomach irritations as well as hyperactivity in kids

Antioxidants*

• Function: Prevent discoloration and protect fats from rancidity
• Examples include: BHA, BHT, alpha tocopherol and ascorbic acid (vitamin C)

Aspartame**

• Function: Sweetening agent
• Fact: 10% is methanol – which can convert to deadly neurotoxins
• Effects: May cause headaches, dizziness, behavioral problems, convulsions, diarrhea, memory loss, itching, hives/swelling of lips, anxiety attacks, mouth, tongue, throat; possible brain damage in infants.

  Found in diet foods/drinks, gelatins, soft drinks, fruit drink mixes, Equal

Coloring***

• Function: To make food more visually appealing
• Examples include: tartrazine (FD&C yellow No. 5)
• Effects: May cause allergies/asthma; and can be carcinogenic.

  Found in soft drinks, candy, desserts and drugs

Curing agents

• Function: Preservatives used to prevent clostridium botulinum in meats
• Example includes: Sodium nitrates, nitrites
• Found in: cured meats such as deli meats, hot dogs, pork, sausage, ham and bacon
• Effects: These chemicals combine with stomach fluids to form nitrosamines, which can cause cancer

Dough Conditioners

• Examples include calcium bromate and potassium bromate
• Found in: baked goods, breads, bread crumbs, refrigerated dough
• Effects: Can be toxic in large doses

Flavorings****

• Function: There are approximately 1500 different flavors used to enhance food flavor
• Examples include: MSG, butyl acetate, benzaldehyde, methyl salicylates, benzyl alcohol
• Effects: May cause hyperactivity in kids

Humectants

• Function: Used to retain moisture and texture
• Examples include: glycerol, propylene glycol, sorbitol
• Found in: candy, shredded coconut, marshmallows

Leavening agents

• Function: Creates light texture in breads and cake
• Found in: Yeast, baking powder, baking soda

Propyl Gallate

• Function: Antioxidant keeps fats from turning rancid
• Found in: frozen dinners, gravy mixes, turkey sausage
• Effects: May precipitate allergic/asthmatic reactions

Sequestrants

• Function: Bind with metal particles. Preserve food by slowing rancidity in products containing fat (margarine, salad dressings, frozen dinners, beans).
• Examples include: EDTA, citric acid
• Effect: Removes essential minerals from body

Stabilizers, thickeners

• Function: Absorbs water to impart a smooth texture and uniform color and prevents ice crystal formation
• Found in: candy, ice cream, chocolate milk; pectin, vegetables gums (guar, carrageenan), gelatins, agars

Sulfites

• Functions: Used as preservatives, antioxidants and to prevent browning
• Examples include: Sodium or potassium sulfite or bisulfate, sodium or potassium metabisulfite, sulfur dioxide
• Found in: wine, beer, citrus drinks, potato chips/ fries, vinegars, salad dressings, dried fruits, medications
• Effects: May destroy vitamin B1 in foods, may cause problems for people with severe asthma (sulfur dioxide (gas) can be inhaled while eating the sulfited food which may irritate the lungs and send an asthmatic into severe bronchospasm)