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ADDITIVES REFERENCE GUIDE Classification and Definitions of Additives The IOFI defines flavorings as concentrated preparations, with or without solvents or carriers, used exclusively to impart flavor. They are not intended to be consumed as such. Internationally there is some measure of agreement regarding definitions for "food additives" and "flavorings" given the Codex Alimentarius and other international publications but further classification of these food ingredients is open to wide interpretation. It is generally accepted that flavorings are indeed intentional food additives but should be considered as a quite separate group requiring sDecif~c_ ]e~]at~n... The IOFI lists the following classes of substances within this category: a. Natural aromatic plant or animal materials used for their flavoring properties either as such or processed for human consumption (e.g., herbs, spices, aromatic vegetables). b. Natural flavors concentrated preparations obtained exclusively by physical means (e.g., distillation, expression, extraction). c. Natural flavors--concentrated preparations obtained exclusively by physical means from aromatic raw materials (e.g., fruit juices). d. Nature-identical flavoring substances organic chemicals obtained by synthesis or isolated by chemical means from aromatic raw materials. These are chemically identical to substances present in natural products either as such or processed for human consumption (e.g., vanillin from wood lignin equates with vanillin in vanilla beans). e. Artificial flavoring substances--synthesized chemicals which have as yet not been identified in natural materials intended for human consumption, either processed or not (e.g., ethyl vanillin, allyl hexanoate).

In the United States only two subcategories flavorings are recognized and defined as follcw~: of a. Natural flavoring--a substance obtained from vegetable and sometimes animal sources exclusively through the appropriate physical processes. These biological processes which occur spontaneously and roasting are assimilated to physical processes. b. Artificial flavoring--a substance which has flavoring properties and which has been obtained by chemical means. This category includes (i) substances which exist in natural products and (ii) substances not present or as yet undiscovered in natural products. Based on the preceding, the following definitions are legally accepted in the United States. I. Natural flavorings. The essential oils, oleoresin, essence, extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis with contains the flavoring principles derived from a spice, fruit, or its juice, edible yeast, herb, bark, ~, root, leaf or similar plant material, meat fish, poultry, eggs, dairy products or the fermentation product of any of these. 2. Artificial flavorings. Any flavoring which is not derived from the sources which yield natural flavorings. 3. Spice. Whole, broken or ground aromatic vegetable substances traditionally recognized as foods (e.g., onions, garlic, celery); no portion of the volatile oil or flavoring principles may be removed. 4. GRAS. Means "generally recognized as safe." II. Additives Glossary Acetic Acid and vinegar are similar, but they are not the same. The acidic ingredient of vinegar is acetic acid, which in pure form is used to catsup,

mayonnaise, and pickle products for flavor and antimicrobial activity. Has been used in foods since 300 B.C. GRAS Acetone Peroxide is used to bleach and "mature" flour after milling. (See Benzoyl Peroxide.) Regulated Adipic Acid is an acidulant that imparts a smooth, tart taste. Although it is found naturally in beet Juice, much of what is used is manufactured, primarily for use in dry fruit drink powders and gelatins. It is also used in meats and sausages as a preservative. Regulated Aluminum Nicotinate is a nutritional supplement added to special dietary foods to increase the available amount of niacin. To avoid being mistaken for nicotine, it should be called nlacinamide. Regulated Amino Acids Of the eighteen amino acids contained in food proteins, eight are essential for health and must be contained in our diets, as the body is incapable of synthesizing them. In this group are tryptophan, phenylalanine, lysine, threonine, methionine, leucine, isoleucine, and valine. Two, histidine and arginine, are semiessential in that they are synthesized but in inadequate amounts, and six others are nonessential, as they can be synthesized by the body. Regulated Ammonium Carbonate, although a general-purpose additive (which means it can be added to food to achieve a number of qualities) is none other than the 'spirit of hartshorn' that Grandma used as a leavening ingredient in her cakes. GRAS Ammonium Monocalcium Phosphate is a general-purpose -3-

additive. It can be used to affect acidity and moisture retention and as a dietary supplement. GRAS Anise is a flavoring ingredient obtained from the plant Pimpinella anisum. Licorice is the best way. to describe its taste. GRAS Annatto, or Bixin, is an extract obtained for its color from a tropical tree Bixa orellana. Annatto's color ranges from butter-yellow to peach. GRAS Arabinogalactose (Galactan) is incorporated into foods for its emulsifying, binding, and/or bulking qualities particularly in puddings. This is a complex carbohydrate, a polysaccharide originally obtained from the larch, a member of the pine family. Cleared Ascorbic Acid, also known as vitamin C, the antiscorbutic ingredient, is added to food for its ability to speed up color-fixing in cured meats, as well as it ability as a preservative. GRAS Ascorbyl Palmitate, a derivative of ascorbic acid (vitamin C), is added to fatty foods to retard rancidity. GRAS Aspartame, or aspartyl phenylalanine, was constructed by linking two amino acids which occur naturally in both plants and animals. Alone, neither is sweet, but the compound appears to be 200 times sweeter than sucrose. On July 15, 1981, Arthur Hayes, Jr., M.D., Commissioner of the FDA announced that Aspar~came would be cleared for use as a non- nutritive sweetener, Nutra-Sweet. It has been cleared for use in cold cereals, drink mixes, instant coffee and tea, gelatin, pudding fillings, diary products and dessert toppings. Aspartame

will probably become available late in 1981 or early 1982. Cleared Azodicarbamide is a relative newcomer for use in dough maturing. It acts quickly and is often used in combination with potassium bromate. Cleared Bacterial Starters are harmless cultures of bacteria added to pork rolls, salami, Thuringer sausage, Lebanon Bologna, and cervelat to develop additional flavor. Cleared Bakers' Yeast Protein is obtained from yeast and used in protein deficient food as a nutritive supplement. Cleared Benzoic Acid is an organic acid found naturally in cranberries, prunes, plums, and cinnamon. It is used as both a flavoring and an antimicrobial preservative. GRAS Benzoyl Peroxide is used to "mature" or age flour by modifying (oxidizing) proteins that lead to better handling characteristics and larger loaf volume. Freshly milled flour is yellow and has poor baking qualities. Benzoyl peroxide is used to sped up the otherwise long storage periods necessary to produce white flour and optimum baking properties. Cleared Beta-Apo-8-Carotenal sounds as though it ought to do more than color foods. Actually, it is one of the most widely available natural substances. It is one of the carotenoids, which are responsible for the color in carrots, apricots, lobsters, and orange juice. Cleared -5-

BHA-Butylated Hydroxy Anisole, also known as Embanox, is an antioxidant used to prevent or retard the rancidity that can occur when oxygen an~ air combine with oil and fats. Cleared BHT-Butylated ~ydroxy Toluene, first prepared in 1949 as a waxy solid, is noted for is antioxidant properties. It has a synergistic effect with acids, l~cithin and other substances including BHA that increases its effectiveness. At a recent meeting, a joint committee of the World Health Organization and the FAO (Food and Agriculture Organization of the UN) agreed to remove the temporary ADI--allowable daily intake--for a permanent one on the basis of new date showing it to be safe. Cleared Cajeput is a pungent oil obtained from the East Indian "paper bark" tree -- Melaleuca leucadendron -- used to flavor a variety of foods. GRAS Calcium Alginate is one of the gelling substances-- gums -- obtained from the giant kelp Macrocytis pyrifera, harvested along the California coast. The alginates are used for their water-binding gel- forming, and emulsion-stabilizing power. They are particularly stable in acid foods such as salad dressings. In cheeses, they reduce surface hardening. GRAS Calcium Chloride, discovered in the fifteenth century, wasn't used in food until the twentieth. It was first used to prevent canned vegetables from excessive softening by cooking. It is common practice to add calcium chloride to tomatoes, apples, and other vegetables prior to canning or freezing. Like its sodium cousin, this too is inorganic. GRAS -6-

Calcium Diacetae (See Disodium EDTA.) Calcium Ethylenediaminetetraacetate (E~A) (Sac Dis~dium EDTA. ) Cleared Calcium Gluconate (See Sodium EDTA.) GRAS Calcium Pantothenate is a derivative of pantothenic acid, one of the B vitamins. It is added to special dietary foods as a nutritional supplement. GRAS Calcium Phosphate, sometimes referred to as acid calcium phosphate and monocalcium phosphate, is a general- purpose additive that is used at times for its sequestering ability and at cther times as a dietary supplement., This is a good example of the use of an additive for multiple effects, depending upon the type and amount of other ingredients with which it is mixed. As a sequestering agent, it binds trace metals that could cause off-odors and tastes. GRAS Calcium Propionate is an acidulant preservative with fungistatic properties. This is the calcium salt of propionic acid, a weak organic acid one of the "goat acids," so-called because oF their strong odor. In dilute concentrations it has a slight cheeselike odor. It is used to protect processed cheeses and baked goods from mold spoilage. Regulated Calcium Silicate is another anticaking ingredient used in baking powders, dry mixes, and table salt to maintain their free-flowing properties. GRAS Calcium Sorbate is one of the salts of sorbic acid. Although it is a "salt," it does not contain sodium. Because it has broad antimicrobial activity against yeasts and molds, it is used in a wide variety of foods cheeses, pickles, beverages, -7-

and baked products. It is obtained form the berries of the mountain ash. GRAS Calcium Stearate has anticaking properties. In seasoning salts and other powders that absorb moisture from the air, it prevents their turning into a solid chunk. It is derived form edible tallow. Regulated Calcium Steryl-2-Lactylate is a derivative of lactic acid. The FDA has approved it as an optional ingredient for maturing bread dough. It is also used to enhance the whipping quality of toppings. GRAS Calcium Sulfate is a multipurpose ingredient. In doughs it se~ves as food for yeast to stimulate gas production; it also aids in the rapid maturing of flour, as a firming agent in certain canned vegetables, and as a dietary supplement to increase available calcium. Cleared Candelilla Wax is obtained from Euphorba, a cactuslike plant. It is used as a flavoring and coating in candies and confections -- it has the ability to remain solid for extended periods at body temperature. It is the ingredient that keeps candy from melting in your hand. GRAS Canthaxanthin is one of the carotenes, a naturally occurring orange-red coloring agent. The Commissioner of Food and Drugs has concluded from available test data that there is no basis for concern about this or any of the others listed under Natural Coloring Ingredients (page 30). As a consequence of its high tectorial character, it is used in tomato products, barbecue sauces, spaghetti sauce, cheeses, and shrimp, salmon and lobster products, to note a sampling. Cleared

Carob Bean Gum (See Locust Bean Gum. ) GRAS Carminic Acid, known also as cochineal extract, is a red coloring ingredient form the dried bodies of. an insect (female only), Coccus cacti, found primarily on cactus in the Canary islands. (See Coloring Ingredients, Natural Products, page 30.) Cleared Carrageenan is obtained form marine algae called Irish moss that grow in tidal pools along rocky seacoasts. The United States, France, and Denmark are major producers. Carrageenan is used for ice- cream stabilization in dairy products; for suspension of cocoa power in chocolate milk; in flans (milk-based starch puddings), whipped toppings, and coffee whiteners; and to obtain proper "mouth feel" in frozen fruit concentrates and fruit drink powders. Cleared Citric Acid has been used to achieve tartness in foods for over i00 years. It is also used to help retard rancidity. The FDA classifies citric acid as a general-purpose food additive. GRAS Cyclamate, Calcium is a nonnutritive, noncaloric synthetic sweetener used in place of sugar. Cyclamate, calcium, and/or sodium, has been banned by the FDA. On September 16, 1980, Abbott Laboratories of Chicago indicated it would no longer continue its struggle to have cyclamate recertified. At the present time, Canada, West Germany, Sweden, Norway, and Switzerland permit the use of cyclamates in food. Banned Dextrose (See Glucose.) GRAS -9-

Dicalcium Phosphate, an inorganic compound, is a leavening acid* used to produce gas late in the baking cycle. It has limited use and is consequently used little. GRAS Diglyceride (See Glyceride.) Over 98 percent of fat naturally present in food is in the form of glycerides. Most fats contain at least two different fatty acids (FAs) and are therefore mixed glycerides. The remaining 2 percent of food fat consists of mono- and diglycerides. The monos are primarily glycerol and one FA, and the diglycerides are glycerol and two FAs. A1 function as emulsifiers -- keeping fat in finely divided form. All added mono- and diglycerides are chemically similar and function in the same way. Cleared Dimethyl Polysiloxane (DMPS) During the manufacturing process, foaming or frothing can occur in some foods. DMPS is used as an antifoaming ingredient in diary products, soups, starches, and baked goods. Regulated Dioctyl Sodium Sulfosuccinate DDS is a surfactant that permits rapid wetting of dry ingredients as well as better whipping qualities in toppings. It increases foaminess where wanted and can decrease it when not wanted. Cleared Disodium Ethylenediaminotetraacetate (EDTA) is one of the most widely used sequestrants, substances that react with trace metals (naturally present in food ingredients) to form complexes that prevent the metal from entering into chemical reactions, i.e. cobalt in vitamin B12, magnesium in chlorophyll, iron in hemoglobin. Sequestrants are used to stabilize fats and oils which undergo rancidity and reversion in the presence of the metals copper and iron. By chelating (sequestering) metals, oxidation is slowed or entirely prevented. -10-