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Adamson University

College of Engineering

Chemical Engineering Department

WRITTEN REPORT

ood Additives and Condiments

lavo!r and Essences

"!#mitted #y$

%ROUP &

'ata( Arrianne )aye N*

'ercado( Roger )ayson A*

"!#miitted to$

Engr* +ilando

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Food additives are s!#stances added to food to preserve flavor or enhance its

taste and appearance*

Functions

Prolong shelf life Change,preserve color

Enhance flavor

Improve n!tritional val!e

Compensate for vitamin and mineral deficiencies

'aintain freshness

Prevent spoiling

acilitate food processing

Types of additives

Natural- fo!nd nat!rally( s!ch as e.tracts from #eetroot /!ice !sed as a colo!ring

agent*

Manmade versions - synthetic identical copies of s!#stances fo!nd nat!rally(

s!ch as #en0oic acid !sed as a preservative*

Artificial- prod!ced synthetically and not fo!nd nat!rally( s!ch as Nisin !sed as a

preservative in some dairy prod!cts and in semolina and tapioca p!ddings*

Categories of Food Additives

Acids

ood acids are added to ma1e flavors 2sharper2( and also act as preservatives and

antio.idants* Common food acids incl!de vinegar( citric acid( tartaric acid( malic

acid( f!maric acid( and lactic acid*

Antifoaming agents

Antifoaming agents red!ce or prevent foaming in foods* E.amples 33

polydimethylsilo.ane 4a type of silicone5* "ilicone oil is also added to coo1ing oil

to prevent foaming in deep3frying*

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Antioxidants

Antio.idants act as preservatives #y inhi#iting the effects of o.ygen on food( and

can #e #eneficial to health*E.amples - Ascor#ic acid 4+it C5( Tocopherols 4+it E5

Bulking agents

6!l1ing agents s!ch as starch are additives that increase the #!l1 of a food 7itho!t

affecting its n!tritional val!e*

Food coloring

Colorings are added to food to replace colors lost d!ring preparation( or to ma1e

food loo1 more attractive*Nat!ral colorants are Caramel coloring 4E89:5( Annatto

4E8;:#5( chlorophyll 4E8

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T!ickeners

Thic1eners are s!#stances 7hich( 7hen added to the mi.t!re( increase its viscosity

7itho!t s!#stantially modifying its other properties*E.ample 33 arro7root(

cornstarch( potato starch( sago( tapioca( vegeta#le g!ms 4g!ar g!m( loc!st #ean

g!m( and .anthan g!m( protein 4Proteins !sed as food thic1eners incl!de collagen(

egg 7hites etc*

Flavoris the sensory impression of a food or other s!#stance( and is determined

mainly #y the chemical senses of taste and smell*

P"#$%C&N' NAT%"A( F(A)#%"&N' S%BSTANCES

*+ E,T"ACTN

A simple process of o#taining flavo!ring s!#stance from the origin*

The same principle of e.traction is applied 7hen deriving vanilla e.tract

from vanilla #eans* Alcohol or s!percritical car#on dio.ide 4CO=5 are !sed

as solvents*

-+ $&ST&((ATN P"#CESS

The techni>!e is #ased on the fact that many s!#stances have different

#oiling points*

The distillation process sees the plant or animal so!rce material #eing

#ro!ght to a certain( pre3determined #oiling point*

.+ ENF(E%"A'E

Enfle!rage is a t7o3step process d!ring 7hich the odo!r of aromatic

materials is a#sor#ed into 7a. or fat( then e.tracted 7ith alcohol*

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This techni>!e is not commonly !sed in modern ind!stry( d!e to #oth its

prohi#itive cost and the e.istence of more efficient and effective e.traction

methods*

/+ BTEC0N#(#'&CA( P"#$%CTN P"#CESSES

These techni>!es see the flavo!ring s!#stances #eing prod!ced #y micro3

organisms s!ch as acetic acid #acteria or en0ymes acting as #iocatalysts*

Condimentis a spice( sa!ce or other food preparation that is added to foods to

impart a partic!lar flavor( enhance its flavor or in some c!lt!res( to complement the

dish*

ST&M%(AT&N' C#N$&MENTS

8* Cayenne or cayenne pepper is o#tained from a small3fr!ited capsic!m( the

seeds and all #eing !sed* It is a po7erf!l stim!lant( prod!cing a sense of heat in the

stomach*

=* Paprika is made from a large3fr!ited capsic!m( 7ith the seeds removed( the

latter #eing largely given the credit for the stim!lating and p!ngent >!alities* Thereare t7o 1inds of papri1a?the @!ngarian and the "panish* The @!ngarian is >!ite

p!ngent the "panish is s7eeter( very highly colored( and almost devoid a

p!ngency*

&* Black pepperis prod!ced from the 7hole( immat!re #erries( and 7hite pepper

from grinding the #erries after the removal of their dar1 o!ter shells* Pepper is !sed

in medicine as a r!#ifacient* It ca!ses itching( #!rning( redness( and even severe

dermatitis*

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A"#MAT&C SP&CES

8* 'ingeris one of the leading aromatic spices and is stronger than some of the

others* It has antiseptic properties and ca!ses reddening and irritation of the s1in

7hen it comes in contact 7ith it*

=* Clovesare also one of the stronger aromatics* They are irritating to 7o!nds and

m!cosa( and in dentistry the oil is !sed as an anodyne* Clove oil 1ills parasites and

is an effective destroyer of lice*

&* Cinnamoncontains cinnamic acid( 7hich is similar in its action to #en0oic* It

com#ines in the #ody to form hipp!ric acid( and therefore has an acid reaction*