Additives in Foods

LA is primarily found in sour milk products, such as koumiss, leban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by LA. 

LA may also be found in various processed foods, usually either as a pH-adjusting ingredient or as a preservative (either as antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads. 

Potassium lactate, sodium lactate, and calcium lactate are the neutralized salts of LA. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation, and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavor enhancement in meat products. Sodium lactate is being produced in solution as well as dry. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters. Ready-to-eat meat and poultry products commonly contain sodium or potassium lactate to control Listeria monocytogenes. LA is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus. 

LA is widely used for reducing the number of padiogenic bacteria like E.coli, Salmonella, Campylobacter and Listeria on animal carcasses like beef, pork, and poultry during the slaughtering process. 

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Colorless Foods. The principal use of color additives in food is in products containing Htde or no color of their own. These include many hquid and powdered beverages, gelatin desserts, candies, ice creams, sherbets, icings, jams, jeUies, and snack foods. Without the addition of color to some of these, eg, gelatin desserts and soft drinks, all flavors of the particular product would be colorless, unidentifiable, and probably unappealing to the consumer. 

J. Noonan, "Color Additives in Foods" in Handbook of Food Additives, The Chemical Rubber Co., Cleveland, Ohio, 1968, pp. 25—49. Food colors— their description, properties, regulation, and use. 

T artrazine, 4,5-dihydro-5 -oxo-1 -(4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1// -pyrazole-3-carboxylic acid trisodium salt was discovered by Ziegler in 1884 and is used as a dye for wool and silk. It is used as a colour additive in foods, drugs and cosmetics, and is an adsorption-elution indicator for chloride estimations in biochemistry (B-76MI40404). 

In the past 20 years, consumers have increasingly considered synthetic colorants undesirable or harmful but they are still used extensively in many food products. Official organizations in the United States and European Union have restricted the use of some synthetic colorants as additives in foods (see Table 7.3.1 in Section 7.3). The list of allowed colorants has been reduced to 21. Section 7.3 also discusses details about their structures. 

AOAC Official Method 988.13, FD C Color Additives in Foods, Rapid Cleanup for Spectrophotometric and Thin-Layer Chromatographic Identification, AOAC Official Method of Analysis, 46.1.05, 3, 2000. 

Boyce, M.C., Determination of additives in food by capillary electrophoresis. Electrophoresis, 22, 1447, 2001. 

Additional regulations that provide specific requirements for color additives in foods are found in other parts of the CFR. Labeling of food products is found at 21 CFR 101.22(k). Color additives are sometimes called artificial colors or artificial colorings [21 CFR 101.22(a) (4)]. From a regulatory standpoint, a colorant is a dye or pigment used in a food contact material such as a polymer that does not migrate to food. Such materials are regulated as food additives [21 CFR 178.3297(a)], not as color additives. ... 

Tennant, D.R., Risk analysis of food additives, in Food Chemical Safety, Volume 2 Additives, Watson, D.H., Ed., Woodhead Publishing, Cambridge, U.K., 2002, 61. 

In the EU, the use of color additives in food was settled by two directives 94/36/EC, which establishes the list of permitted colors, and 95/45/EC, which deals with purity criteria for colors. Directive 94/36/EC also contains five annexes ... 

Common additives in food are sulfur S(IV) oxospecies. Quinoline Yellow and Tartrazine show excellent stability toward S(IV) oxospecies while erythrosine. Red 2G, and Green S show good stability. - All other colorants show fair stability, except indigotine, which fades. In the presence of metabisulflte. Sunset Yellow FCF is degraded to a lemon yellow compound identified as l-(4 -sulfo-l-phenylhydrazo)-keto-3,3,4-trihydronaphtalene-4,6-disulfonic acid by NMR and FAB-MS techniques. ... 

B. van Lierop, L. Castle, A. Feigenbaum and A. Boenke, Spectra for the Identification of Additives in Food Packaging, Kluwer Academic Publishers, Dordrecht (1998). 

Bureau Communautaire de Reference, Spectra for the Identification of Additives in Food Packaging, Geel... 

Applications Multidimensional SEC techniques can profitably be applied to soluble polymer/additive systems, e.g. PPO, PS, PC - thus excluding polyolefins. A fully automated on-line sample cleanup system based on SEC-HRGC for the analysis of additives in polymers has been described, as illustrated for PS/(200-400ppm Tin-uvin 120/327/770, Irgafos 168, Cyasorb UV531) [982], In this process, the high-MW fractions are separated from the low molecular masses. SEC is often used as a sample cleanup for on-line analysis of additives in food extracts these analyses are usually carried out as on-line LVI-SEC-GC-FPD. 

This presentation discusses testing implications of the new directive to determine compliance for additives in food contact applications, the responsibilities of the converter and polymer supplier with reference to demonstrating... 

Geneva, Switzerland, 4th-6th July 2000, paper 1 DIRECTIVES AND REGULATIONS ON THE USE OF COLOURANTS AND ADDITIVES IN FOOD-CONTACT APPLICATIONS, TOYS AND MEDICAL ARTICLES HaidM BASF AG... 

The work will review the literature on the reactions of food additive and food constituents and with other additives in foods. The literature data will be used as a training tool and it is intended that this research will help inform and guide the setting of priorities on which additives may merit experimental attention in the future. 

Work to research and control additives in food continues to come up against differences in perception about the risk they present to consumers. Many have opinions the media, the general public, those who believe they or their children may have reacted adversely to additives, the medical profession, scientists, environmental groups.. .. The views expressed to me by lay groups, over the last twenty years, seem to place additives near to or at the top of the list of substances in food that cause concern. In summary the ranking, from highest to lowest risk, appears to be as follows ... 

The Council and the Commission must adopt positive fists of additives, authorised to the exclusion of all others, fists of foods in which the additives may be used with conditions of use, and rules on carrier solvents. The Standing Committee on Foodstuffs must approve adoption of purity criteria for listed additives and, if necessary, methods of analysis to verily these purity criteria, sampling procedures and methods of analysis for food additives in food. The directive includes provisions that a member state may temporarily suspend or restrict application of an authorisation if it has detailed grounds for considering that the use of the additive in food, although permitted, endangers health. The... 

Table 2.5 Permitted categoiy names for food additives in food labelling...

Specific requirements for identification of certain additives in foods Packaging gases... 

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