Tobacco Documents Online

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-

Vitamins are notorious for their instability and loss of potency. EDTA is able to prevent vitamin breakdown -- particularly the fatey v~am~ns A. D, E, and K. Other chelating agents used are: Calcium diacetate Calcium gluconate Sodium tartrate Sodium acid pyrophosphate Sodium hexameta phosphate Tetra sodium pyrophosphate Disodium Guanylate and Disodium Inosinate both are flavor potentiators. These compounds are known as nucleotides and come from the same family as DNA and RNA. They are used in dry soup mixes, cereals, and meat and fish products to enhance flavor. Although potentiators enhance flavor they are not the same as enhancers such as MSG in that they are much more powerful and thus are used in far smaller quantities. And again, it was a Japanese, Dr. Shintara Kodama, who discovered these in the early years of this century. Cleared Disodium Phosphate has mildly alkaline properties. It is used in foods to buffer or prevent shifts to either a more acidic or a more basic condition. Cleared Erythorbic Acid also know as isoascorbic acid is used as both a preservative and a color-fixing ingredient in cured and comminuted meats. GRAS Ethoxyquin is an antioxidant used for the preservation of color in the production of chili powder, paprika, as well as in ground chili. Cleared Ferrous Gluconate is a "salt" (no sodium in this salt) of gluconic acid (a derivative of glucose) used for its ability to contribute iron to foods lacking it

in adequate amounts. By attaching the gluconate the ordinarily insoluble iron becomes available to the body. GRAS Flourinated (and Chlorinated) Hydrocarbons are gases used to push or propel whipped-cream topping from cans. They also produce a fluffiness, exclude oxygen, and prolong shelf life. Regulated Folacin, another name for folic acid, is one of the B vitamins. Chemically, it is called Pteroryl glutamic acid and is used to enhance the nutrient content of deficient foods. Cleared Fructose, also call levulose or fruit sugar, is the sweetest of all natural sugars. It is I~ times sweeter than sucrose, the standard of sweetness. Although it is a naturally occurring substance, it is still a food additive. GRAS Fumaric Acid is an acidulant that is used in a a wide variety of foods such as lard, butter, cheese, powdered milk, bacon, franks, nuts, and potato chips for is rancidity-retarding ability. It take its name form the plant Fumaria officinalis. Cleared Cleared Furcellaran is obtained from a marine plant Furcellaria fastigiata. Is used as an emulsifier and thickener in blancmange puddings, and as a stabilizer to reduce "weeping" in milk puddings. Cleared Glucono Delta Lactone is used primarily as a leavening agent in yeast-type instant bread. It is also used in doughnuts to reduce amount of grease taken up. Cleared

Glucose, also called dextrose, is the primary form into which sugars are converted in the body. Thus, it is the principal sugar found in blood. Giu~u~ is naturally present in many fruits. GRAS Glycerides (Mono- and Di-) are fatty ingredients used in a wide variety of foods for their ability to produce smooth texture. Because they are soluble in both water and oil, they also make excellent emulsifiers. They also have the ability to keep foods moist. Cleared Glycerol Esters of Rosin An "ester" is nothing more than a unique arrangement of organic molecules. Glycerol esters are used primarily in chewing gum to give the resistance necessary for proper "mouth feel" when chewing. The "oi" of glycerol indicates that it is naturally sweet but it is not sugar. All the sweet polyols have the ability to absorb water and become viscous. Rosin, known for centuries, is obtained form the exudate of pine trees. Regulated Glyceryl Monostearate (See Diglyceride explanation of this monoglyceride.) for an Guar, obtained from the seed of a legume, resembles the soybean, which is grown widely in India and Pakistan and now the United States. It has the ability to take up (hydrate) cold water quickly and attain a high viscosity (thickness). Thus it is used primarily for its water-binding ability. Guar is used as a stabilizer in ice cream, doughs, and baked goods, and to control thickening in beverages, salad dressings, and relishes. GRAS Gums Four groups of (gums) can be used to classify all those used in foods:

Vegetable gums--guar, locust bean, tamarind seed, tragacanth Marine seaweed gums--carageenan, al~inate, agar Microbial fermentations-xanthin Synthetic--methyl cellulose Gum Acacia is actually the dried exudate of the acacia tree native to the Middle East, and has been used by the Egyptians as a thickener in foods for over 3,500 years. Currently it is used primarily for its ability to stabilize foams and ice cream. Gum Arabic (See Gum Acacia.) GRAS Gum Ghatti is obtained form large trees in India when the bark is damaged. It is used primarily as an emulsifier and also when high viscosity is desired. GRAS Gum Tragacanth in another gum obtained from trees in the Middle East. It too has been used in foods for hundreds of years. It is used primarily as a stabilizer and thickener for salad dressings, ice cream, sauces, and candies. GRAS High Fructose Corn Syrup (HFCS) is a sweetener made from corn starch in which the fructose content has been increased. Since fructose is the sweetest sugar, HFCS is sweeter than regular corn syrup. Hop Extract is a natural flavor ingredient obtained from the plant Humulus lumulus, used in the brewing of beer to impart beer's characteristic bitter taste and pleasant aroma. GRAS Hydrogen Peroxide is a common oxidizing agent. It is usually limited in its use to whiten the color of milk for cheese manufacture or to bleach tripe. GRAS

Hydrolyzed Vegetable Protein (HVP) refers to a group of amino acids obtained by the hydrolysis or splitting of a variety of plant or vegetable proteins. HVP is used as a flavor enhancer in soy sauce, for example. GRAS Inver~ Sugar is simply a mixture of two sugars, glucose (dextrose) and fructose (levulose), resulting from the splitting of sucrose. The importance of invert sugar in confections (caramels) is its ability to prevent crystallization of sucrose. Substituting part of the sucrose with invert sugar reduces the likelihood of crystallization, as both glucose and fructose crystallize more slowly than sucrose. The term invert refers to the fact that when a solution of sucrose changes to a mixture of fructose and glucose, there is an accompanying change in the rotation of light from left (-) to right (+). GRAS Iron Ammonium Citrate, also known as green ferric ammonium citrate, is an anticaking ingredient used in salt to keep it free-flowing in periods of high humidity. Cleared Iron-Choline Citrate Complex, for all its lengthy name, is simply another means of adding iron to foods deficient in this important mineral. Cleared Karaya Gum was first obtained from an Indian tree Sterculia urens. The gum is a complex carbohydrate and is used in food as a stabilizer for salad dressings, sherbets, and whipped-cream items. It can also be used as a binder in meat products. GRAS

Kelp is gum obtained form a brown marine alga laminaria digitata, found along rocky Atlantic coasts. Along with its ability to contribute bulk to too~, its high iodine content is used to provide protection against hypothyroidism--goiter. GRAS Lactic Acid is one of the most widely distributed acids in the plant kingdom. It is used in a host of foods to adjust acidity. GRAS Lecithin, also known as phosphotidyl choline, is a mixture of the diglycerides of stearic, palmitic and oleic acids linked to phosphoric acid. It is one of the most common phosphorous-containing fatty acids found in nature. Egg yolk, for example, can contain as much as i0 percent lecithin. Soybean lecithin is used in foods as both an emulsifier and an antioxidant. GRAS Locust Bean Gum is also know as carob bean gum and St. Johns Bread. It is used as a stabilizer in sherbets, soft cheeses, and whipped toppings. GRAS Magnesium Carbonate is one of those hygroscopic substances that have the ability to absorb quantities of moisture and keep other substances dry. In this case, magnesium carbonate, a naturally occurring "salt" obtained from the minerals magnesite and calomite, is added to powders to keep them from caking. GRAS Magnesium Stearate is one of the "release" agents used in foods to prevent baked products and candies from sticking to themselves and containers. Actually it is a fatty or oily powder. GRAS -16-

Malic Acid is found naturally in many fruits and vegetables, but is also made commercially. It is one of the general-purpose acidulants. It has been used in foods for decades. . Maltose, or malt sugar, is a product of the fermentation of starch. Berley malt, used in brewing, enhances the flavor and color of beer because of its maltose content. Mannitol is a polyhydric alcohol, a polyol. Because of its ability to absorb and retain water under conditions of medium relative humidity, it is used to keep foods moist, and imparts needed bulk. Derives its name from the sweet manna of biblical story. Regulated Methyl Glucoside-Coconum Oil Ester is used for its dual ability as a surface-active agent in molasses and as an aid in the crystallization of sugars. Coconut oil is highly saturated, making it highly desirable for use in shortenings, margarines, cake mixes, and pressurized toppings. Cleared Monocalcium Phosphate is a leavening acid used for the slow evolution of gas in pizza doughs, pancake mixes, and angel food cakes. GRAS Monoglyceride (See Diglyceride.) Cleared Monosodium Glutamate, an amino acid, is probably the best known of the flavor enhancers, substances that intensify the flavor of other ingredients without imparting any of its own. Its flavor-enhancing properties were discovered at the turn of the century by Dr. Ikeda at the University of Tokyo, as a consequence of a search for the flavor-enhancing properties of the seaweed Laminaria, used in Japan

for centuries to improve the flavor of soups and other foods. In May, 1980, a scientific review conunittee set up by the FDA reported that MSG presented no hazard to the health of adult at present levels of use. However, the committee maintained that manufacturers should show restraint in adding MSG to food because people have reported reactions to it, even thoughl the reactions are in fact harmless. The reactions in q~estion are those grouped together as the "Chinese Restaurant Syndrome"--headache, burning sensations on the neck and forearm, tightness in chest and neck, and pressure behind the eyes. Different people report one or two of these symptoms. Because of the process used to make MSG, it contains a good deal of sodium and tastes salty. GRAS Oxystearin is one of the few ingredients used in vegetable oils to inhibit crystal formation. Oil- water emulations can form a haze or cloudiness if refrigeration temperatures are too low. Oxystearin prevents clouding. Cleared Paprika Oleoresin is the fat-soluble coloring material extracted form paprika--a type of sweet pepper-- for use in coloring food shades of red. Primarily used in salad dressings. GRAS Paraben is a family of compounds derived from p-hy- droxybenzoic acid and as such it has properties similar to benzoic acid. In this group are methyl, ethyl, propyl, and butyl paraben. These substances have antimicrobial activity and are therefore used to prolong the keeping quality of cakes, piecrusts, icings, toppings, and fruit fillings. GRAS Pectin is a water-soluble polysaccharide (a complex -18-

carbohydrate) found in land plants. is used as an aid in forming gels. GRAS In foods, it Peroxidase is a protein enzyme used to remove glucose form dried egg products in order to increase their storage life. Cleared Phosphoric Acid is a general-purpose additive. Its primary function is as an acid in soft drinks to enhance flavor. "Phosphate," the southern and western name of soda, got its name from phosphoric acid. Regulated Polysorbate-60 (20, 40, 65, 80) is a surface-active agent, or surfactant, that reduces "tension" at oil/water surfaces. This reduction of tension permits oils and water to mix. This mixing is called emulsification. Polysorbate-60 also prevents fats from smoking and spattering when frying. It is used in peanut butter to prevent separation of the high oil content from peanut fiber. This is the additive that maintains mixtures of oil and vinegar in salad dressings long after you've stopped shaking the bottle. Regulated Polyvinyl Pyrrolidone is used on fruits, candies, cakes, and cookies for the protection and appearance. It creates a bright, shiny surface and is a clarifying agent in beverages. Regulated Potassium Acid Tartrate (Cream of Tartar) is one of the first acid ingredients used in baking powders. It was first marketed in 1850. GRAS Potassium Bromate As a conditioner in doughs, it reduces toughness and springiness by modifying both the protein and cellulose int he dough. This -19-

modification makes the dough easier to handle as well as increasing its taste and "mouth feel." Cleared Potassium Gibberellate is simply a nutrient for the yeasts that are responsible for rapid and complete fermentation of doughs. Cleared Potassium Iodide is used primarily as a supplement to increase the level of iodine in foods -- a preventive against goiter. GRAS Potassium Nitrate, an inorganic compound, is used as a curing ingredient in the processing of cod roe. Regulated Potassium Sorbate is a derivative of sorbic acid. It is used to prevent spoilage by bacteria and yeasts. (See Sorbic Acid.) GRAS Propionic Acid is a fatty acid found naturally in Swiss cheese. It is used widely in bread doughs in inhibit mold spoilage. GRAS Propylene Glycol is used for its emulsifying ability in ice cream and for its ability to inhibit formation of crystals in icings and toppings. GRAS Propylene Glycol Monostearate has several functions. Although primarily a surface-active agent, it also contributes to tenderness in baked goods by its ability to trap air in batter mixtures to improve volume and texture. It also keeps fat and oils form separating. Cleared Propyl Gallate is an antioxidant used to retard rancidity. It is often used in combination with

BHA and/or BHT because of its effects.** synergistic Meeting in Rome during March and April of 1980, an Expert Committee on Food Additives of the World Health Organization and the Food and Agriculture Organization of the uN agreed to delete the "temporary" status of Propyl Gallate for a permanent ADI--allowable daily intake--as adequate data on its safety had been obtained. GRAS Quinine obtained from the bark of the cinchona tree, is used as a flavoring agent in carbonated beverages. Cleared Saccharin is a nonnutritive sweetener. It was discovered and synthesized at Johns Hopkins University in 1879. It is 500 times as sweet as sugar--which means a lot less is needed to achieve a similar level of sweetness. After almost a hundred years of use, a controversy currently exists as to its safety for human consumption. A ban on its further use is being considered by the FDA. Although it has been called a "low-risk" ingredient as a result of animal tests, the FDA believes it may be a potential human carcinogen. It has been placed on the FDA's Interim List for further study. The moratorium on the bill to ban saccharin expired on June ~0, 1981. Indications are that bills introduced to expand the moratorium will pass. GRAS Saffron is a natural coloring ingredient obtained form the dried and powdered stigmas of the perennial Crocus sativus. It should not be confused with meadow saffron (safflower) or bastard saffron. Saffron is one of the world's oldest known and most expensive spices. GRAS -21-

Silicon Dioxide is an inorganic compound (no carbon, no hydrogen) added to food for its ablllty to keep powders dry during moist weather; it prevents caking. It also has the ability to stabilize beer- -to keep beer solids from settling out. Cleared Sodium Acetate is a derivative of acetic acid, also used as an acidulant for its tartness. Cleared Sodium Acid Pyrophosphate (SAPP) Although classed as a slow-acting leavening agent, it actually releases 60 to 70 percent of its gas (carbon dioxide) quickly. SAPP is replacing SAS in some baking powder formulations because SAS contributes unwanted flavor and can increase rate of rancidity. Cleared Sodium Aluminum Phosphate (SALP) is a widely used baking acid gaining the dominant position among leavening agents. It increases tenderness as well as firmness of crumb. GRAS Sodium Alumninum Sulphate (SAS) is an ingredient in double-acting baking powders. It is used to suppress gas formation in doughs until oven temperatures are reached. This way gas production is even and complete. Because it can increase the rate of rancidity, it is being phased out and replaced with SAPP. Cleared Sodium Benzoate has long been known for its antimicrobial properties. The sodium makes benzoic acid totally water-soluble and able to exert its antibacterial activity in food and soft drinks. Cleared Sodium Bicarbonate, baking soda, is common to all leavening formulations. The combination of "baking -22-

soda" (NaHC03) with an acid produces the gas needed for expanding dough. GRAS Sodium Carboxymethylcellulose is derived foz-m cotton linters. It is used in jellies, pie fillings, sherbets, ice pops, and frozen confections to prevent growth of ~ce crystals, and in cakes to retain moisture. Cleared Sodium Caseinate is the protein of milk, found primarily in whey, and in the "skim" when milk is heated. Used to fortify and give texture to high-protein diets, nondairy coffee creamers, whipped toppings, imitation meat loaves, stews, and soups. Cleared Sodium Citrate or trisodium citrate is a white, odorless powder used for its emulsifying ability in pasteurized cheese and cheese spreads, to prevent separation of fat and water as well as to achieve smoothness of taste. GRAS Sodium Diacetate is often found in bakery products, where it is used to prevent bacterial spoilage. It is a derivative of acetic acid. Before the addition of sodium diacetate, "ropy" and stringy dough occurred regularly as a consequence of bacterial growth. GRAS Sodium Hexametaphosphate (See Calcium EDTA.) GRAS Sodium Lauryl Sulphate is used in a wide variety of foods for its emulsifying and surface tension- reducing capabilities. Regulated Sodium Metaphosphate, the more common name of one of the polyphosphates, has been available for over 150 years. It is used for its water-binding moisture-

retentive ability. It is also able to act as a sequestering agent by which it binds trace metals that could produce off-odors and -colors. And it is also used in freezing of poultry to prevent dripping during thawing. GRAS Sodium Nitrate (Saltpeter) is a natural ingredient of our biosphere, found in soils around the world as a water-soluble inorganic salt. It has been used to cure meats, fish, and poultry-- to fix their color and prevent bacterial growth--since late Roman times. By the 13th century, sodium nitrate was in common use for curing meat. When added to meats, the nitr~te is converted to nitrite by bacterial metabolism. It is the nitrite that keeps the meat looking its natural red. Regulated Sodium Nitrite Adding nitrite directly to meats, rather than the nitrate, which must be converted, assures greater control of quality. However, it was learned that nitrites could combine with amines to form potentially carcinogenic nitrosoamines. The controversy surrounding nitrite was calmed when on August 19, 1980, Dr. Jere E. Goyan, Commissioner of the FDA, and Carol Tucker Foreman, Assistant Secretary of Agriculture issued a Press Release saying there was "no basis for the FDA or the USDA to initiate any action to remove nitrite form foods at this time." Regulated Sodium Silicate is not added directly to food. It migrates to food from cotton fabric used in dry food packaging. GRAS Sodium Silico Aluminate (SSA) is really responsible for that great line, "When it rains it pours." Although a clever copywriter got the credit, SSA is a complex inorganic salt used for its anticaking properties. It keeps a variety of powders free- flowing in the presence of moisture.

Regulated Sodium Stearyl Fumarate is a derivative of fumaric acid. It is used in baked products as a dough conditioner to increase the rate of "aging." Regulated Sodium Stearyl-2-Lactylate is another derivative of lactic acid and has also been approved by the FDA as an emulsifier in leavened baked goods. Cleared Sodium Tartrate is a derivative of tartic acid and is used both for its acidic qualities that enhance fruit flavors--especially orange, lemon, raspberry, and grape--and in candies for tartness. GRAS Sodium Tripolyphosphate (STP), no relation to the gasoline and oil treatment for automobiles, is used in foods for a wide variety of effects it can produce. One of its most important uses is as a sequestrant in alcoholic beverages to prevent haze. Others are as an antioxidant in fatty foods, and in curing solutions to retain moisture of meats. GRAS Sorbic Acid is originally obtained form berries of the mountainash--rowanberry tree. It has antimicrobial activity against yeasts and molds (fungi). As a compound with calcium or potassium (calcium sorbate or potassium sorbate) it is used to prevent microbial rancidity in butter, margarine, mayonnaise, and salad dressings. It is also used in wine, bread, cakes and pastries, fruit and soft drinks, processed cheeses, and pickle products. Sorbitan Monostearate, a product of reaching stearic acid and sorbitol, is usually used along with Polysorbate 60, 65, and 80 in whipped toppings, cakes mixes, and other products that can benefit from improvement in generation of air bubbles during creaming or mixing. Air bubbles have a leavening effect and control grain size.

Cleared Sorbitol Along with mannitol and propylene glycol, it belongs to a family or compounds known as polyhydric alcohols or polyols--sweet alcohols. They all have the ability to absorb and retain moisture (they are hygroscopic) and are added to foods to keep them moist ("fresh"). GRAS Stannouschloride is an inorganic compound used for its ability to retain the green color of asparagus packed in glass containers. Cleared Sucrose is a household or table sugar. It is also the most abundant free sugar found naturally and has been used since antiquity. Sucrose is composed of glucose and fructose and is produced by concentrating sugar cane or sugar beet juice. Sugar has the unique ability to impart density and "mouth feel" to soft drinks, which artificial sweeteners cannot do. GRAS Sugar Beet Extract is the concentrated residue obtained from sugar beets,used for its flavor-enhancing properties. The concentrate has had both sugar and glutamic acid removed and only a minimum of naturally occurring trace minerals remains. Tatgetes (Aztec Marigold) is flavoring oil with an intense herbal scent obtained from the marigold, Tagetes patula. Regulated Tartaric Acid, an edible organic acid found widely in nature, is an acidulant with a strong tarry flavor. Used in jams, jellies, candies, it can aid in preventing rancidity and discoloration of foods. GRAS -26-

Teriar~butylhydroquinone (TBHQ) Anything with a name like this ought to be banned on that ba~ alone. Actually, it's been found to be quite harmless. It is an antioxidant that is almost always used together with BHA or BHT to retard rancidity in baked products. Regulated Tetrasodium Pyrophosphate (TSPP), an inorganic compound, has a variety of uses in food. One is moisture retention--especially in deboned meats. It is also used for its flavor-enhancing properties. This may be related to its moisture-holding ability. Another use is for preservation-- preventing microbial growth on the surface of poultry. It is also used to aid in color retention in fish and shellfish, and in powdered beverage mixes to aid the dissolving of coffee and hot chocolate in water. Regulated Topopherol, form the Greek meaning "to bear offspring," is also known as vitamin E. It occurs naturally in nuts and seeds, oils and fruits. It can be used in foods for its antioxidant (rancidity-retarding) ability, or as a nutrient supplement. Its offspring-bearing ability appears to be better in lab animals than in man. GRAS Tragacanth (See Gums.) GRAS Triacetin For colors to be used in foods, they must first be dissolved. Triacetin is a solvent used for its ability to suspend a variety of coloring additives. It can also be used for its antimicrobial activity in leavened products, piecrusts, and pastries. GRAS Tricalcium Phosphate (TCP), an inorganci compound (again, no carbon, no hydrogen) is often used together with the antioxidants propyl gallate and

BHA or BHT to prevent or retard rancidity in oils. For example, sunflower seeds, which have high levels of oil and are likely can~ida~ oxidative rancidity, usually contains a combination of TCP and propyl gallate or BHT. GRAS Triethyl Citrate is a derivative of citric acid. It is a general- or multipurpose ingredient used primarily in egg whites for its acidic preservation effects as well as its ability to tie up trace metals that can cause off-odors. GRAS Trihydroxybutyrophenone (THBP) Is it any wonder that this was mercifully shortened to THBP? Although a synthetic organic compound produced by the Kodak Company in 1963, it has been found safe for use as an antioxidant. Most often it is used in combination with BHA or BHT. Regulated Trisodium Citrate is a salt of citric acid which is used in the powders that make fruit drinks. It aids in the dissolving of these powders in water. These "salts" have been used in foods for over 100 years. They are general- or multi-purpose additives. They are used in ice cream, sherbets, margarine, jellies and jams, evaporated milk and nonalcoholic carbonated beverages. GRAS Turmeric is a natural flavoring obtained form the roots of East Indian herbs of the ginger family--Curcuma longa--has been used as a spice for hundreds of years. Its intense yellow is made use of in meat products and salad dressings. (See Zeodory.) GRAS Vanillin, not to be confused with vanilla, a natural flavoring, is a synthetic substance with vanillalike odor and flavor. GRAS -28-

Whole Fish Protein Concentrate is obtained from such fish as hake, herring, and anchovy, and is the protein derived from treatment of the fish with alcohol. The alcohol extraction removes soluble solids. The concentrate is used to upgrade the protein content of foods. Cleared Xanthin is a carbohydrate gum obtained by bacterial fermentation of dextrose. The process was developed by the U.S. Department of Agriculture in its search for new uses for corn products. Cleared Xylitol is a five-carbon sugar (sucrose, fructose, and glucose are six-carbon sugars) about as sweet as sucrose. Chemically, its five-carbon structure provides it with resistance to bacterial attack. This, products made from it are well-preserved. Cleared Yeast-Malt Sprout Extract used as a flavor enhancer in food, is a mixture of nutrients obtained from yeasts using enzymes from malt barley. Cleared Yellow l~russate of Soda, otherwise known as sodium ferrocyanide decahydrate, is an effective anticaking agent as it causes sodium chloride (table salt) to produce star-shaped crystals rather than the usual cubiodal ones, which are less likely to cake. Cleared Zeodory is a flavoring obtained from the bark of an East Indian tree--Curcuma zeodoaria--used in ginger ale formulations and in bitters. GRAS -29-

III. Types of Additives Acidulants are used to impart tartness or maintain required acidity or alkalinity--pH control. Acetic acid Adipic acid Citric acid Fumaric acid Lactic acid Malic acid Phosphoric acid Sodium acetate Sodium bicarbonate Sodium citrate Tartaric acid Anticaking substances are used to keep seasoning salts and a wide variety of powdered mixes from turning into solid chunks in damp weather. Calcium stearate Calcium silicate Iron ammonium citrat Magnesium carbonate Mannitol Silicon dioxide Sodium alumino silicate Tricalcium phosphate Yellow prussate of soda Antioxidants are ingredients used to delay or prevent fats and oils from becoming rancid, or to prevent or delay cut fruits and vegetables from discoloring-- turning brown, black, or gray. Ascorbic and--Vitamin C BHA--Butylated hydroxy anisole BHT--Butylated hydydroxy toluene Propyl gallate TBHQ--Tertiarybutylhydroquinone THBP--Trihydroxybutyrophenone

Tocopherols--Vitamin E Dough Conditioners are ingredients that modify proteins and cellulose by reducing the 'toughness' or 'springness' of dough, making it easier to handle and more palatable to eat. Ammonium monocalcium phosphate Azodicarbamide Benzoyl peroxide Calcium stearyl-2-1actylate Calcium sulfate Glyceryl monostearate Hydrogen peroxide Potassium bromate Sodium stearyl fumarate Sodium stearyl-2-1actylate Emulsifiers are used to prepare mixtures of oil and water that will mix, and stay mixed. Arabinogalactose Dioctyl sodium sulfosuccinate Lecithin Mono- and diglycerides Polysorbate 20, 40, 60, 65, 80 Propylene monostearate Sodium lauryl sulphate Sodium silicate Sorbitan monostearate Flavoring and Flavor-Enhancing increase flavor. ingredients are used Bacterial starters Disodium guanylate Disodium inosinate ~VP-Hydrolyzed Vegetable Protein Hop extract MSG--Monosodium glutamate Paprika Quinine Safrole--free extract of Sassafras Sugar beet extract

well as their food value. energy. They provide calories--food Corn syrup Dextrose Fructose Glucose High-fructose corn syrup Honey Maltose Maple syrup Sucrose Preservatives are used to prevent or retard microbial (bacterial, fungal, and yeast) spoilage. Ascorbic acid Ascorbyl palmitate Benzoic acid Calcium propionate Calcium sorbate Paraben (methyl, ethyl, butyl, heptyl) Potassium sorbate Propionic acid Sodium benzoate Sodium diacetate Sodium nitrate Sodium nitrite Sequestrants combine with traces of metals that can produce off-odors and off-tastes. Sequestering (sequestrant) comes from the verb 'sequester', which means to remove, withdraw, or separate. In fact, they withdraw metals from a variety of foods. Calcium diacetate Citric acid EDTA (Ethylenediaminetetraacetic acid) Phosphoric acid Sodium metaphosphate Stabilizers/Thickeners enhance viscosity and feel," and prevent emulsions from separating. "mouth-

potato chips, salted peanuts, cheese spreads, and many more products (benzoic acid, BHA, ~HT). A!se, sinc~ oxygen activates enzymes that tend to discolor cut fruits and vegetables, and make them less salable, antioxidants such as sodium sulfite, ascorbic acid, and sulfur dioxide are used on these,, too. Antistaling Agents: Used to prevent crystallization of starch, which makes bread turn stale, hard, and unsalable, these are called bread emulsifiers but are actually antifirming agents (mono- and diglycerides, diacetyl tartaric acid esters of mono- and diglycerids, succinylated mono- and diglycerides). Bleaching and Maturing Agents: For improving and baking quality of flour by accelerating its oxidation while also functioning as yeast foods and dough conditioners (potassium bromate, potassium iodate, calcium peroxide, ammonium or calcium sulfate salts, ammonium phosphates). Buffers: Added to processed foods to control acidity or alkalinity (ammonium bicarbonate, calcium carbonate, potassium acid tartrate, sodium aluminum phosphate, tartaric acid). Dough Conditioners: Used in breads and baked goods to produce uniformity, despite variations in flour quality, by making dough drier and easier to work with (calcium stearyl-2-1actylate, sodium stearyl fumarate). Emulsifiers: Widely used in margarines, shortenings, ice cream, baked goods, and many other processed foods to perform the for~nerly impossible mixing--without separation--of water in oil (mono- and diglycerides, sorDitan monostearate), and oil in water (polysorbates, polyoxyethylene sorbitan fatty acid esters), to provide uniform smoothness and homogeneity. Lecithin, from egg yolks, is the most widely used natural emulsifier (it is in the federal Standards of Identity for mayonnaise), though lecithin from soybeans is being used more frequently in non-standardized products. Excipients: bread. A Carrier substances for additives used on pharmacological tez-m for any inactive

For example, oranges, are actually green, but that's no the color we have been taught orange~ ~ht to be. and few consumers would buy them that way. They would be even more reluctant to purchase foods that, without additive dyes, would discolor after processing and storage, colorings can also make products appear to contain ingredients that, in fact, they don't. And aside from being implicated in serious, adverse physical and emotional reactions in susceptible individuals, many government-certified colorings used in popular foods have been shown to be cancer-causing substances. Natural and Artificial Flavorings: All flavor additives are used to achieve long-lasting, uniform, consumer- preferred product tastes. They potentiate desired flavors, conceal undesirable ones, and even create some (artificial bacon bits, for instance, which are made from soybean protein). Natural extracts, essential oils (highly concentrated flavors obtained from fruit rinds), spices, oleoresins (concentrated spice extracts), and combinations of synthetic and natural substances are used as flavor additives in hundreds of processed foods, particularly soft drinks ice cream, baked goods, confections, syrups, margarines, and shortenings (ethyl acetate, propionate, maloneate, and butyrate; caprioc acid; decylaldehyde; diacetyl). Neutralizing Agents: Function the same as buffers. Polysorbates: Emulsifiers used to enhance the freezing qualities of ice cream and improve the texture of cake mixes (polyethylene [20], polysorbate [60], polysorbate [80]). Preservatives: Used to prevent the growth of microorganisms and help prevent spoilage and mold in virtually all processed foods. In bread, they are used primarily to extend shelf life and prevent mold (acetic acid, lactic acid, sodium and calcium propionate, sodium diacetate), as they are in cheeses, canned pie fillings, and syrups (sodium and potassium salts, sorbic acid). Because of their versatility, the most widely used preservatives are propyl gallate, sulfur dioxide, sugar, salt, and vinegar. -37-

antioxldant additives (citric and calcium, potassium, and sodium salts). tartaric acid; Thickeners: Like stabilizers, emulsifiers, leavening agents, and other texturizers, they are used to improve or maintain a product's desired body and consistency. They increase the firmness of canned tomatoes (amounts standardized by the FDA), potatoes, and sliced apples to prevent them from falling apart (calcium chloride, calcium, citrate, mono- and decalcium phosphate). In artificially sweetened soft drinks, they're used to replace the body and thickness that would ordinarily be contributed by sugar. And in cheese spreads, gravies, icings, pie fillings, salad dressing, and syrups, they create any desired consistency (sodium alginate, pectins, natural vegetable gums which also work as stabilizers). -39-