Food Additives

Content
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of Foo
d Additives

Preservatives
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of Foo
d Additives

Nitrates (III)
(III) and
and Nitra
Nitra
Nitrates
tes (V)
(V)
tes
Sulphur Dioxide
Dioxide and
and SS
Sulphur
ulphates (IV)
(IV)
ulphates
Benzoic Acid
Acid and
and Ben
Ben
Benzoic
zoates
zoates
Sorbic Acid
Acid and
and Sorba
Sorba
Sorbic
tes
tes
Propanoic Acid
Acid and
and PP
Propanoic
ropanoates
ropanoates

Flavouring Agents
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of Foo
d Additives

Spices
Spices
Monosodium Glutama
Glutama
Monosodium
te
te
Esters
Esters
Saccharin
Saccharin
Artificial Flavouring
Flavouring
Artificial
Common food
food Flavour
Flavour
Common
ing
ing

Colouring Agents
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of Foo
d Additives

Natural Colourings
Colourings
Natural
Synthetic Colourings
Colourings
Synthetic

Emulsifiers, Stabilizers and

Thickeners
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of Foo
d Additives

Carboxymethymethylce
Carboxymethymethylce
llulose
llulose
Xanthan Gum
Gum
Xanthan
Pectin
Pectin
Dextrins
Dextrins
Sodium Alginate
Alginate
Sodium

Nutrients
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of Foo
d Additives

Vitamins
Vitamins
Minerals && Iodine
Iodine
Minerals

Antioxidants
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of Foo
d Additives

Ascorbic Acid
Acid and
and As
As
Ascorbic
corbates
corbates
BHAand
and BHT
BHT
BHA

Harmful Effects of Food Additives

Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of
Food Additives

Allergies
Allergies
Hyperactivity
Hyperactivity
Long-term illnesses
illnesses
Long-term
Controversyover
over BHA
BHA
Controversy
and BHT
BHT
and
Side Effects
Effectsof
ofMSG
MSG
Side
Toxicityand
andPotent
Potent carcin
carcin
Toxicity
ogenicNature
Nature of
ofNitrates
Nitrates
ogenic
(III)
(III)
Toxicityof
ofsulphur
sulphur dioxid
dioxid
Toxicity
ee
Potent carcinogenic
carcinogenicnatu
natu
Potent
re of
ofsaccharin
saccharin
re

Monitoring the Use of Food

Additives
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizers
and Thickeners
Nutrients
Antioxidants
Harmful Effects of Food
Additives
Monitoring of Use of
Food Additives

By Research
Research
By
By Legislation
Legislation
By

Definition of Food Additives:

a chemical added to a particular food
for a particular reason during
processing or storage which could
affect the characteristics
of the food, or become
part of the food.

Additives.
it excludes food ingredients
such as:

salt, sugar, flavourings,

minerals, spices or seasonings,
vitamins, packaging materials,
veterinary drugs & agricultural chemicals.
*flavourings: not covered by any legislation

Common Food Additives:

Ascorbic Acid:
used in cereals, cured meats & fruit drinks
as an antioxidant, colour stabilizer or as a
nutrient

Artificial & natural flavouring:

used in cereals, candy, gelatin, desserts,
soft drinks &many other foods as mimic of
natural flavours

Additives
Butylated Hydroxytoluene (BHT)
cereal, chewing gum, & potato chips as an
antioxidant. It keeps oils from going rancid.

Gums: (Arabic, guar, locust bean)

used in beverages, candy, cottage cheese,
dough, drink mixes, frozen pudding, ice
cream, salad dressings as stabilizers &
thickening agents

Additives
Sodium Benzoate:
used in fruit juice, pickles, preserves
soft drinks to prevent growth of microorganisms in acidic foods

Additives use:

raises the nutrient value

prevents cancer causing agents from forming
anti caking agents
bleaching agents: dough conditioners
colouring agents
emulsifiers & stabilizers
as preservatives & prevent fats from rancidity
to slow growth of microorganisms

Introduction
Food additives can be divided into two
major groups
Intentional additives
Chemical substances that are added to food for
specific purpose
Are regulated by strict governmental controls

Incidental additives
We have little control over incidental or
unintentional additives

Introduction
The term food additive means any substance the
intended use of which results, or may reasonably
be expected to result,
directly or indirectly in its becoming a component
or otherwise affecting the characteristics of any
food
(including any substance intended for use in
producing, manufacturing, packing, processing,
preparing , treating, packaging, transporting, or
holding food;

Introduction
and in including any source of radiation intended
for such use)
Except that such a term does not include
pesticides, colour, additives and substances for
which prior sanction or approval was granted

Introduction
The law thus recognizes the following three
classes of intentional additives
Additives generally recognized as safe
(GRAS)
Additives with prior approval
Food additives

Introduction
Colouring materials and pesticides on raw
agricultural products are covered by other laws
The GRAS list contains several hundred
compounds

Introduction
Toxicity is the capacity of a substance to
produce injury
Hazard is the probability that injury will
result form the intended use of the substance
It is now well recognized that many
components of our foods, whether natural or
added, are toxic at certain levels, but
harmless or even nutritionally essential at
lower levels

Introduction
The ratio between effective dose and toxic
dose of many compounds, including such
common nutrients as amino acids and
salts, is the order of 1 to 100
It is now mandatory that nay user of an
additive must petition the government for
permission to use the material and must
supply evidence that the compound is safe

Intentional Additives
Chemicals that are intentionally introduced
to foods to aid in processing
to act as preservatives
or to improve the quality of the food are
called intentional additives
Their use is strictly regulated by national
and international laws

Intentional Additives
The purpose of food additives

To improve or maintain nutritional value

To enhance quality
To reduce wastage
To enhance consumer acceptability
To improve keeping quality
To make the food more readily available
To facilitate preparation of the food

Intentional Additives
The use of food additives is in effect a food
processing method
because both have the same objective to
preserve the food and/or make it more
attractive
In many food processing techniques, the
use of additives is an integral part of the
method, as is smoking, heating, and
fermenting

Intentional Additives
In the following situations additives should not be
used:
To disguise faulty or inferior processes
To conceal damage, spoilage, or other inferiority
To deceive the consumer
If use entail substantial reduction in important nutrients
If the desired effect can be obtained by economical,
good manufacturing practices
In amount greater than the minimum necessary to
achieve the desired effects

Intentional Additives
There are several ways of classifying intentional
food additives
One such method lists the following three main
types of additives
i) complex substances such as proteins or
starches that are extracted form other foods
For example: the use of caseinate in
sausages and prepared meats

Intentional Additives
ii) naturally occurring, well-defined
chemical compounds such as salt,
phosphates, acetic acid, and ascorbic acid
iii) substances produced by synthesis,
which may or may not occur in nature,
such as coal tar dyes, synthetic Bcarotene, antioxidants, preservatives, and
emulsifiers

Preservatives
Preservatives or antimicrobial agents play an
important role in todays supply of safe and
stable foods
Increasing demand for convenience foods and
reasonably long shelf life of processed foods
make the use of chemical food preservatives
imperative
Some of the commonly used preservatives
such as sulfites, nitrate, and salt have been
used for centuries in processed meats and wine

Preservatives
The choice of antimicrobial agent has to
be based on a knowledge of the
antimicrobial spectrum of the preservative
the chemical and physical properties of both
food and preservative
the conditions of storage and handling,
the assurance of a high initial quality of the
food to be preserved

Benzoic Acid
Benzoic acid occurs naturally in many types of berries,
plums, prunes, and some spices
As an additive, it is used as benzoic acid or as benzoate
The latter is used more often because benzoic acid is
sparsely soluble in water, and sodium benzoate is more
soluble
The undissociated form on benzoic acid is the most
effective antimicrobial agent
pKa of 4.2; optimum pH range is from 2.5 to 4.0

Benzoic Acid
This makes it an effective antimicrobial in high-acid
foods, fruit drinks, cider, carbonated beverages, and
pickles
It is also used in margarines, salad dressings, soy
sauce, and jams

Parabens
Parabens are alkyl esters of p-hydroxybenzoic acid
The alkyl groups may be one of the following
Methyl, ethyl, propyl, Butyl, or heptyl

Parabens are colourless, tasteless, and odorless

(except the methyl paraben)
They are nonvolatile and nonhygroscopic
Their solubility in water depend on the nature of the
alkyl group
The longer the alkyl chain length, the lower the solubility

Parabens
They differ form benzoic acid in that they have
antimicrobial activity in both acid and alkaline pH regions
The antimicrobial activity in parabens is proportional to
the chain length of the alkyl group
Parabens are more active against molds and yeast than
against bacteria, and more active against gram-positive
than gram-negative bacteria
They are used in fruitcakes, pastries, and fruit fillings

Parabens
Methyl and propyl parabens can be used in soft
drinks
Combinations of several parabens are often
used in applications such as fish products, flavor
extracts, and salad dressing

Sorbic Acid
Sorbic acid is a straight-chain, trans-trans
unsaturated fatty acid, 2,4-hexadienoic acid
As an acid, it has a low solubility in water at room
temp
The salts, sodium, or potassium are more soluble
in water
Sorbates are stable in the dry form; the are
unstable in aqueous solutions because they
decompose through oxidation
The rate of oxidation is increased at low pH, by
increased temp, and by light exposure

Sorbic Acid
Sorbic acid and other sorbates are effective against
yeasts and molds
Sorbate inhibit yeast growth in a variety of foods
including wine, fruit juice, dried fruit, cottage cheese,
meat, and fish products
Sorbates are most effective in products of low pH
including salad dressings, tomato products, carbonated
beverages, and a variety of other foods
The effective level of sorbates in foods is in the range of
0.05 to 0.30 percent

Sorbic Acid
Sorbates are generally used in sweetened wines
or wines that contain residual sugars to prevent
refermentation
At the levels generally used, sorbates do not
affect food flavor
However when used at higher levels, they may be
detected by some people as an unpleasant flavor
Sorbate can be degraded by certain
microorganisms to produce off-flavors

Sulfites
Sulfur dioxide and sulfites have long been used
as preservatives
Serving both as antimicrobial substance and as
antioxidant
Sulfur dioxide is a gas that can be used in
compressed form in cylinders
It is liquid under pressure of 3.4 atm and can be
injected directly in liquids
It can also be used to prepare solutions in ice cold
water
It dissolves to form sulfurous acid

Sulfites
Instead of sulfur dioxide solutions, a number of
sulfites can be used (table 11-2, p434)
Because, when dissolved in water, they all yield
active SO2
The most widely used of these sulfites is
potassium metabisulfite
In practice, a value of 50 percent of active SO2 is
used

Sulfites
When sulfur dioxide is dissolved in water, the
following ions are formed:
SO2(gas) SO2(aq)
SO2(aq) H2O H2SO3
H2SO3 H+ + HSO3 HSO3- H+ + SO32 2HSO3- S2O52- + H2O

All of these forms of sulfur are known as free

sulfur dioxide

Sulfites
The bisulfite ion (HSO3-) can react with
aldehydes, dextrins, pectic substances, proteins,
ketones, and certain sugars to form addition
compounds
The addition compounds are known as bound
sulfur dioxide
Sulfur dioxide is used extensively in wine making
and in wine acetaldehyde react with bisulfite
Excess bisulfite reacts with sugars

Sulfites
It is possible to classify bound SO2 into
three forms:
Aldehyde sulfurous acid
Glucose sulfurous acid
Rest sulfurous acid
Holds the SO2 in a less tightly bound form

Sulfites in wine serve a dual purpose

(1) antiseptic or bacteriostatic
(2) antioxidant

Sulfites
These activities are dependant on the
form of SO2 present
The various forms of SO2 in wine are
represented schematically (Figure 11-1,
p435)
The antiseptic activity of SO2 is highly
dependent on the pH (table 11-3, p435)
The lower the pH the greater the antiseptic
action of SO2

Sulfites
Sulfurous acid inhibits molds and bacteria and to
a lesser extent yeasts
For this reason, SO2 can be used to control
undesirable bacteria and wild yeasts in
fermentations without affecting the SO2- tolerant
cultured yeasts
The undissociated acid is 1 000 times more
active than HSO3- for Escherichia coli, 100 to 500
times for Saccharomyces cerevisiae, and 100
times for Aspergillus niger

Sulfites
The amount of SO2 added to foods is self-limiting
because at levels from 200 to 500 ppm the product may
develop an unpleasant off-flavor
The acceptable daily intake (ADI) is set at 1.5 mg/kg
body weight
Because large intakes can result consumption of wine,
there have been many studies on reducing the use of
SO2 in wine making
Although some other compounds (sorbic acid and
ascorbic acid) may partially replace SO2 there is no
satisfactory replacement for SO2 in wine making

Sulfites
The use of SO2 is not permitted in foods that contain
significant quantities of thiamine, because this vitamin is
destroyed by SO2
SO2 are used in
Wine, meat products
Dried fruits, dried vegetables
Because SO2 is volatile and easily lost to the
atmosphere, the residual levels may be much lower than
the amounts originally applied

Nitrates & Nitrites

Curing salts, which produce the characteristic colour and
flavor of products such as bacon and ham, have been
used throughout history
Curing salts have traditionally contained nitrate and
nitrite
The discovery that nitrite was the active compound
was made in about 1890
Currently, nitrite is not considered to be an essential
component in curing mixtures
It is sometimes suggested that nitrate may be
transformed into nitrite, thus forming a reservoir for
the production of nitrite

Nitrates & Nitrites

Both nitrates and nitrites are thought to have
antimicrobial action
Nitrate is used in the production of Gouda
cheese to prevent gas formation by butyric acidforming bacteria
The action of nitrate in meat curing is considered
to involve inhibition of toxin formation by
Clostridium botulinum, an important factor in
establishing safety of cure meat products

Nitrates & Nitrites

Major concern about the use of nitrite was
generated by the realization that secondary
amines in foods may react to form
nitrosamines (structure, p436)
The nitrosamines are powerful carcinogens,
and they may be mutagenic
It appears that very small amount of
nitrosamines can be formed in certain cure
meat products

Nitrates & Nitrites

There appears to be not suitable replacement for
nitrite in the production of cured meats such as ham
and bacon
The ADI of nitrite has been set at 60 mg per person
per day
It is estimated that the daily intake per person in
Canada is about 10 mg
There has been dramatic declines in the residual
nitrite levels in cured meat products
This reduction of nitrite levels by about 80 percent
has been attributed to lower ingoing nitrite, increased
use of ascorbates, improved process control, and
altered formulations Nitrates & Nitrites

Nitrates & Nitrites

The nitrate-nitrite intake from natural
sources is much higher than that from
processed foods
Its estimated that the nitrate intake from
100 g of processed meat might be 50 mg
and from 100 g of high-nitrate spinach, 200
mg

Hydrogen Peroxide
Hydrogen peroxide is a strong oxidizing agent and is
also useful as a bleaching agent
It is used for the bleaching of crude soya lecithin
The antimicrobial action of of hydrogen peroxide is
used for the preservation of cheese milk
Hydrogen peroxide decomposes slowly into water
and oxygen
This process is accelerated by increased temp
The presence of catalysts such as catalase,

lacto-peroxidase and heave metals

Hydrogen Peroxide
Its antimicrobial action increases with temp
When hydrogen peroxide is used for cheese
making, the milk is treated with 0.02 percent
hydrogen peroxide followed by catalase to
remove hydrogen peroxide
Hydrogen peroxide can be used for
sterilizing food processing equipment and
for sterilizing packaging material used in
aseptic food packaging systems

Sodium Chloride
Sodium chloride has been used for centuries
to prevent spoilage of foods
Fish, meats and vegetables has been
preserved with salt
Today, salt is used mainly in combination with
other processing methods
The antimicrobial activity of salt is related to
its ability to reduce the water activity (aw)
thereby influencing microbial growth

Sodium Chloride
Salt has the following characteristics:

It produces an osmotic effect

It limits oxygen solubility
It changes pH
Sodium and chloride ions are toxic
Salt contributes to loss of magnesium ions

The use of sodium chloride is self-limiting

because of its effect on taste

Bacteriocins - Nisin
Nisin is an antimicrobial polypeptide produced by some
strains of Lactococcus lactis
Nisin-like substances are widely produces by lactic acid
bacteria
These inhibitory substances are known as becteriocins
Nisin has been called an antibiotic, but this term is
avoided because nisin is not used for therapeutic
purposes in humans or animals
Nisin-producing organisms occur naturally in milk

Bacteriocins - Nisin
Nisin can be used as a processing aid against
gram-positive organisms
Because its effectiveness decreases as the
bacterial load increases, it is unlikely to be used to
cover unhygienic practices
Nisin is a polypeptide with a molecular weight of 3
500, which is present as a dimer of molecular
weight of 7 000
It contains some unusual sulfur amino acids,
lanthionine and B-methyl lanthionine

Bacteriocins - Nisin
It contains no aromatic amino acids and is
stable to heat
It has been used effectively in
preservation of processed cheese
It is also used in the heat treatment of
nonacid foods and in extending the shelf
life of sterilized milk

Acids
Acids as food additives serve a dual purpose
Acidulants
Preservatives
Phosphoric acid is used in cola soft drinks to
reduce the pH
Acetic acid is used to provide tartness in
mayonnaise and salad dressings
Similar functions are served by organic acids
Citric acid, tartaric, malic, lactic acids

Acids
Straight-chain carboxylic acids, propionic
and sorbic acids, are used for their
antimicrobial properties
Propionic acid is mainly used for its
antifungal properties

Antioxidants
Food antioxidants in the broadest sense
are all of the substances that have some
effect on preventing or retarding oxidative
deterioration in foods
They can be classified into a number of
groups:

Antioxidants
i) Primary antioxidants
Terminate free radical chains and function as
electron donors
They include the phnolic antioxidants,
butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT) tertiary butyl
hydroquinone (TBHQ), propylgallate (PG) and
natural synthetic tocopherols

Antioxidants
ii) Oxygen scavengers
Can remove oxygen in a closed system
Most widely used compounds are Vit C, and related
substances, ascorbyl palmitate, and erythorbic acid
(the D-isomer of ascorbic acid)
iii) Chelating agents or sequestrants
They remove metallic ions, especially copper and
iron, that are powerfull pro-oxidants
Citric acid is widely used for this purpose
Amino acids and ethylene diamine tetraacetic acid
(EDTA) are examples of chelating agents

Antioxidants
iv) Enzymatic antioxidants
Can remove dissolved head space oxygen,
such as glucose oxidase
Superoxide dismutase can be used to remove
highly oxidative compounds from food systems

v) Natural antioxidants
Present in many spices and herbs
Rosemary and sage are the most potent
antioxidant spices

Antioxidants
The active principles in rosemary are carnosic
acid and carnosol (Fig 11-3, p440)
Antioxidants from spices can be obtained as
extracts or in powdered form

Sometimes the antioxidant are

incorporated in the packaging materials
rather than in the food itself

Emulsifiers
With the exception of lecithin, all emulsifiers
used in foods are synthetic
They are characterized as ionic or nonionic
and by their hydrophile/lipophile balance (HLB)
All the synthetic emulsifiers are derivatives of
fatty acids
Lecithin is the commercial name of a mixture
of phospholipids obtained as a byproduct of
the refining of soybean oil

Emulsifiers
Crude soybean lecithin is dark in colour and can
be bleached with hydrogen peroxide or benzoyl
peroxide
The emulsifying properties, especially HLB, are
determined by the chain length and unsaturation
of the fatty acid chain
Hydroxycarboxylic and fatty acid esters are
produced by esterfying organic acids to
monoglycerides
This increases their hydrophilic properties

Emulsifiers
Organic acids used are
Acetic, citric, fumaric, lactic or tartaric acid

Acetic acid esters can be produced from

mono- and diglycerides by reaction with
acetic anhydride or by transesterification
They are used to improve aeration in food
high in fat content and to control fat
crystallization

Emulsifiers
Sucrose fatty acid esters can be produced by
esterification of fatty acids with sucrose, usually
in a solvent system
When the level of esterification in increases to
over five molecules of fatty acid, the emulsifying
property is lost
At high levels of esterification the material can be
used as a fat replacer because it is not absorbed
or digested and therefor yields no calories

Bread improvers
To speed up the aging process of wheat
flour, bleaching and maturing agents are
used
Benzoyl peroxide is a bleaching agent that
is frequently used
Other compounds including the oxides of
nitrogen, chlorine dioxide, nitrosyl chloride,
and chlorine are both bleaching and
improving (maturing) agents

Bread improvers
Improvers used to ensure that dough will ferment
uniformly and vigorously include
Oxidizing agents: Potassium bromate, potassium
iodate, calcium peroxide

There may be small amounts of other inorganic

compounds in bread improvers
Including ammonium chloride, ammonium sulfate,
calcium sulfate

Most of these bread improvers can only be used

in small quantities, because excessive amounts
reduce quality

Additives: not controlled

Food colouring & flavour enhancers
ascorbic acid in dry cereals
citric acid in fruit desserts
Soya lecithin in rice & wheat cereals
to prevent sticking

Purposes:
maintain nutritional quality
ie: Vit. A BHT are added to margarine
enhances stability
keeps quality of food stable
ascorbic acid in fruit or flour preserves
aid in food processing such as
yeast in bread or rennin in cheese

Government controls:
only certain additives are allowed for use
amounts are controlled & must be noted
on the label
maximum amounts used are small & must serve
a useful purpose
are safety tested by the industry & these tests
are monitored by Health Protection Branch of
Can.
monitoring usage of additives is ongoing

Legislation in World
Type of Additive

E Number

Colouring

Most begin with 1

Preservatives

Most begin with 2

Flavourings

Not numbered

Antioxidants

E300 321

Emulsifiers and stabilizers

E322 and some numbers

between E400 and E495

Sweeteners

Most begin with 4 or 6

E-numbers (food labels)

100-199 colors
200-299 preservatives
300-399 antioxidants and acidity regulators
400-499 thickeners, stabilizers and emulsifiers
500-599 ph regulators, anti-caking agents
600-699 flavor enhancers
700-799 antibiotics
900-999 miscelaneous
1100-1599 Additional chemicals

Preservatives
Preservatives are additives that inhibit the growth
of bacteria, yeasts, and molds in foods.

Who thought of preservatives?

Some additives have been used for centuries; for

example, preserving food by pickling (with vinegar),
salting, as with bacon, preserving sweets or using
sulfur dioxide as in some wines.

What they do
Additives and preservatives are used to
maintain product consistency and quality,
improve or maintain nutritional value, maintain
palatability and wholesomeness, provide
leavening(yeast), control pH, enhance flavor,
or provide color.

America's favorite food additives

Sodium ascorbate Anti-oxidant
Monogylcerides
Gum Tragacanth - stabilizer (salad dressings)
Propylene glycol - emulsifier, stabilizer, and
thickener
Red 40 - Dye
Acesulfame potassium (Aspartame)
artificial sweetener

RED 40
When red 40 was first approved by the FDA as a
food coloring additive there was some
controversy as to whether or not it caused
tumors and cancer. Those claims have been
proven to be false but now many parents,
Doctors and Teachers are becoming aware of
other concerns regarding intake of red 40,
especially in young children.

Kids and RED 40

Children are most often the ones who have sensitivity
to red 40. Reactions include temper tantrums,
hyperactivity, aggressive behavior, uncontrollable
crying and screaming, kicking, nervousness, dizziness,
inability to concentrate and sit still among other
findings. Physically you may get frequent headaches
or migraines, upset stomach and feel ill after ingesting
this additive. Often when Red 40 is eliminated from the
child's diet a remarkable change is noticed
immediately.

Where it is found
Red 40 is used in many food products including koolaid, orange and other flavored sodas, cheetos and
dorito chips, strawberry pop-tarts, any candy with red
coloring to it including m&m's, skittles, many chewing
gums, etc. Also many children's vitamins and pain
relievers/cold medicine have red 40 in the ingredients.

Classes of Additives
Antimicrobial agents
Antioxidants
Artificial colors
Artificial flavors and flavor enhancers
Bleaching agents
Chelating agents (which are used to
prevent
discoloration and
flavor changes)
Nutrient additives
Thickening and stabilizing agents

What to look out for

A simple general rule about additives is to avoid
sodium nitrite, saccharin, caffeine, olestra, acesulfame
K, and artificial coloring. Not only are they among the
most questionable additives, but they are used
primarily in foods of low nutritional value.