DIFFERENCE BETWEEN FOOD

ADDITIVES,FOOD FORTIFICATION,FOOD
SUPPLEMENTS AND FOOD ADULTERATION.
DHARSHINI.K,
SAVEETHA MEDICAL COLLEGE.
FOOD ADDITIVES:
• Food additives is defined as non-nutritious substances which are
addded intentionally to food, in small quantity to improve its
appearance, flavour, texture and storage properties.
• Example.: Some additives have been used for centuries; for example,
preserving food by pickling (with vinegar), salting as with bacon,
sulfur dioxide used in carbonated drinks.
Direct" food additives are often added during processing to:
• Add nutrients
• Help process or prepare the food
• Keep the product fresh
• Make the food more appealing
Direct food additives may be man-made or natural.

Natural food additives include:

• Herbs or spices to add flavor to foods
• Vinegar for pickling foods
• Salt, to preserve meats

Indirect" food additives

are substances that may be found in food during or after it is processed. They were not used or placed in the food on
purpose. These additives are present in small amounts in the final product.
CLASSIFICATION:

1. Preservatives- nitrates , sulphur dioxide.

2. Flavouring agent- monosodium glutamate, artificial flavours .
3. Colouring agents– natural or synthetic
4. Emulsifiers, stabilisers, and thickeners- sodium alginate, dextrin.
5. Nutrients- vitamins,minerals, iodine
6. Antioxidants- ascorbic acid .
• Food additives are generally classified into 2 categories :
• FIRST CATEGORY:
It includes colouring agents, flavouring agents, sweeteners
preservatives, acid imparting agents etc.
• They are considered safe for human consumption.

• SECOND CATEGORY:
It includes containments incidental through packing, processing steps,
farming practices and other environmental conditions
FUNCTIONS:
Food additives serve 5 main functions. They are:

1. Give the food a smooth and consistent texture.

2. Improve or preserve the nutrient value.
3. Maintain the wholesome of the food.
4.Control the acid-base balance of foods and provide leavening.
Leavening agents that release acids when they are heated react with baking soda to
help biscuits, cakes, and other baked goods rise.
5. Provide color and enhance flavor.
SIDE EFFECTS:

• Colour additives like allure red found in carbonated drinks causes

asthma,rhinitis etc.
• Food preservatives such as sodium benzoate and sulphur dioxide
found in carbonated drink causes asthma attach and suspect to be
neurotoxin and carcinogen.
• Flavouring and sweeteners such as monosodium glutamate in
processed food, drinks and soup causes nerves cell damage and in
aggregating Alzheimer’s and Parkinson’s diseases and also causes
cancer.
L AWS OF FOOD ADDITIVES:

• 1906- Federal Food and Drugs Act prohibited misbranded/adultered

foods
• 1938- Federal Food ,Drugs and Cosmetic Act- replaced 1906 law.
• 1950-Oleomargarine Act-required labelling of margarine to
distinguish from butter.
• 1958- Food Additives Amendment –to prove safety of food additives.
FDA:
Food and Drug Administration – it determines efficiency and
toxicity of drugs.
• In India regulation programme are carried out is:
PREVENTION OF FOOD ADULTERATION 1954:

• OBJECTIVE:
1. To protect the public from poisonous and harmful foods.
2. To prevent sale of substandard foods.
3. To protect interests of consumers by eliminating fraudulent
practices.
CONCEPT:
An article of food shall be deemed to be adulterated
• If the article sold by the vendor is not of the nature demanded by the
purchaser.
• If it contains other substances which affects the quality of the
substance.
• If the article is prepared and packed in unsanitary conditions.
• If it contains any filthy,putrefied or rotten decomposed particles
which are unfit for the human consumption.
• If it contains substances injurious to health.
• If the container is decomposed.
• If the colouring agent present is more than that of the prescribed
limits.
• If the quality falls below the prescribed limits.
 FOOD FORIFICATION:
Food fortification or enrichment is the process of adding
micronutrients (essential trace elements and vitamins) to food to
maintain or improve the quality of the diet of a group , a community or
a population.
• It is a public health measure aimed at reinforcing the usual dietary
intake of nutrients and additional supplies to prevent or control some
nutritional disorders.
As outlined by the FAO, the most common fortified foods in India are:

• Cereals and cereal based products

• Milk and Milk products
• Fats and oils
• Accessory food items
• Tea and other beverages
• Infant formulas.
METHODS OF FORTIFICATION:

The four main methods of food fortification (named as to indicate the

procedure that is used in order to fortify the food):
1. Biofortification (i.e. breeding crops to increase their nutritional value,
which can include both conventional and selective breeding, and
modern genetic modification)
2. Synthetic biology (i.e. addition of probiotic bacteria to foods)
3. Commercial and industrial fortification (i.e. flour, rice, oils (common
cooking foods))
4. Home fortification (e.g. vitamin D drops).
ADVANTAGES:

• If consumed on a regular and frequent basis, fortified foods will maintain

body stores of nutrients more efficiently .
• Fortification generally aims to supply micronutrients in amounts that
approximate to those provided by a good, well-balanced diet.
• Has the potential to improve the nutritional status of a large proportion of
the population, both poor and wealthy.
• When properly regulated, fortification carries a minimal risk of chronic
toxicity.
• Fortification is often more cost-effective than other strategies.
LIMITATIONS:
• They are not a substitute for a good quality diet that supplies adequate
amounts of energy, protein, essential fats and other food constituents
required for optimal health.
• A specific fortified foodstuff might not be consumed by all members of a
target population.
• Fortified foods often fail to reach the poorest segments of the general
population who are at the greatest risk of micronutrient deficiency.
• Technological issues relating to food fortification have yet to be fully
resolved
• The nature of the food vehicle, and/or the fortificant, may limit the amount
of fortificant that can be successfully added.
• Although often more cost-effective than other strategies, there are
nevertheless significant costs associated with the food fortification
process.
FOOD FORTIFICATION PROGAMMES:

• The Food Fortification Initiative, founded in 2004, builds alliances

between governments and international agencies, wheat and flour
industries, and consumer and civic organizations to increase the vitamin
and mineral content in flour.
• Other programs include:
1. Fluoridation of water as a preventive of dental carries.
2. Iodinization of salt for combating the problem of endemic goitre.
3. Food fortification with vitamin A and D.
QUALIFYING CRITERIA FOR THE VECHICLE AND THE NUTRIENT :

• The vehicle fortified must be consumed consistently as part of the

regular daily diet by the relevant sections of the population or total
population.
• The amount of nutrients added must provide an effective supplement
for low consumers of the vehicle without contributing a hazardous
excess to high consumers.
• The addition should not undergo any noticeable change in taste,
smell, appearance or consistency etc.
• Cost of fortifications must not raise the price of the food beyond the
population need.
FOOD SUPPLEMENTS:

• A dietary supplement is intended to provide nutrients that may

otherwise not be consumed in sufficient quantities.
• Supplements as generally understood include vitamins, minerals,
fiber, fatty acids, or amino acids, among other substances. There are
more than 50,000 dietary supplements available.
• These products are not intended to prevent or treat any disease and
in some circumstances are dangerous
According to the Food and Drug Administration (FDA), dietary
supplements are products which are not pharmaceutical drugs, food
additives like spices or preservatives, or conventional food, and which also
meet any of these criteria:
• The product is intended to supplement a person's diet, despite it not being
usable as a meal replacement.
• The product is or contains a vitamin, dietary element, herb used for
herbalism or botanical used as a medicinal plant, amino acid, any
substance which contributes to other food eaten, or any concentrate,
metabolite, ingredient, extract, or combination of these things.
• The product is labeled as a dietary supplement.
TYPES:

• Vitamins –eg. Ascorbic ascid

• Minerals –eg. Calcium ,phosphorus, potassium, sodium, magnesium.
• Essential fatty acids –eg. Alpha linolenic acid and linolenic acid.
• Amino acids and proteins .
• Bodybuilding supplememts- eg. vitamins, proteins, essential amino
acids etc.
ADVANTAGES:

• Improve their muscular strength, endurance and overall physical performance.

• Prevent a variety of diseases and health conditions.eg pregnant women are
advised to take folic acid tablets to prevent birth defects,
• Maintain a balanced diet.

DISADVANTAGES:
• When taken in dosages that exceed the recommended level may result in toxicity
and serious side effects.eg .vitamin A toxicity may cause liver damage ,blurred
vision, bone pain and swelling etc.
• Supplement may also interact with the medications and cause unwanted side
effects and decrease the efficacy of the drugs taken.
FOOD ADULTERATION:

• It is an age old problem.

• It consists of mixing, substitutions, concealing the quality, putting up
decomposed foods for sale, misbranding of substances and addition
of toxicants .
• This practices usually varies from place to place and from time to
time.
TYPES OF ADULTERATION SEEN IN INDIA
• Milk adulteration: mostly involves by adding water or starch which
makes it less nutritious.
• Adulteration of fats and oil: ghee is often adultered with
hydrogenated oils and animal fats .
• Food grain adulteration: involves mixing sand or crushed stones to
increase their weight.
• Others: adulteration of chilli powder with brick powder, tea leaves
mixed with used tea leaves etc.
DISADVANTAGES:

1. He pays more money for food stuffs of lower quantity

2. Some forms are injurious to health may even result in death.
E.g,
Mustard oil with argemone oil cause epidemic dropsy,
Edible oil with trycresyn phosphate resulting in paralysis and death.
3. May result in allergic reactions due to the presence of some
chemicals.
PREVENTION OF FOOD ADULTERATION ACT,1954:

• It was enacted by Indian parliament in 1954

• Objective: was to ensure pure and wholesome food to the consumers
and to protect them from fraudulent and deceptive trade practices.
• Was amended in 1964,1976 and 1986 to make it more stringent.
• If a case of proven adulteration, a minimum of 6 months
imprinsonment and fine of Rs. 1000.
• If it come under section of grevious hurt ie, section 320 I.P.C
punishment is life imprisonment and fine of not less than Rs.5000.
• Rules are framed by the CENTRAL COMMITTEE FOR FOOD STANDRADS
which is constituted by the central government.
• Foods that do not confirm to minimum standards are said to be
adultered.
• Implementation is carried by the state government and the local bodies
in their respective areas.
• It plays a vital role in proper coordination, monitoring and surveillance of
programmes throughout the country.
• Training being an important component in this the DIRECTOR GENERAL
OF HEALTH SERVICES SERVICES organises in-services for the
implementation of the PFA act.
• Food inspectors , analysts and the senior officers are concerned with the
implementation of the act.
REFERENCES:

• Park text book 23rd edition.