FD6503 - FOOD ADDITIVES (Syllabus) 2013-regulation Anna University

FD6503 - FOOD ADDITIVES (Syllabus) 2013-regulation Anna University

FD6503

FOOD ADDITIVES

 LPTC
3003

AIM:
To expose the students to the use of different chemical additives in foods during food processing and preservation.

OBJECTIVES:
• To understand the principles of chemical preservation of foods.
• To understand the role of different food additives in the processing of different foods and their specific functions in improving the shelf life, quality, texture and other physical and sensory characteristics of foods.
• To know the regulations and the monitoring agencies involved in controlling the safer use of additives in foods

UNIT I

FOOD ADDITIVES

9
Definition; their function in food processing and preservation. Preservatives – definition; natural preservatives; chemical preservatives; acidulants and low pH – organic acids and esters; sulphur dioxide and its salts; nitrites; antibiotics; surface preservation. Permitted preservatives in foods – Antioxidants; natural and chemical antioxidants; mechanism of antioxidant function; primary and secondary antioxidants; sequestrants; selection and application of antioxidants in foods; evaluation of antioxidant effectiveness – permitted antioxidants in foods.

UNIT II

FOOD COLORS

9
Natural and synthetic colors; fake colors; inorganic pigments; application of colors in food industry; restriction on the use of colors in foods.Flavoring agents – concept of flavors in foods; natural flavors; nature identical flavors; artificial flavoring substances; restrictions on the use of flavoring agents in foods.


UNIT III

EMULSIFIERS AND STABILIZERS

9
Definition; properties; HLB value; function of emulsifiers and stabilizers in foods; permitted emulsifiers and stabilizers used in foods; polyols – physical and chemical properties of polyols, application in food industry, permitted polyols in foods.

UNIT IV

SWEETENERS

9
Natural and chemical sweeteners; nutritive and non-nutritive sweeteners; chemical structure & sweetness; saccharine, acesulfame K, aspartame, sucrolose; restriction on the use of sweeteners in foods; Food acids – their function and application in foods; permitted food acids; nutritive additives; enrichment of foods.

UNIT V

FOOD SAFETY

9
Food – Safety in the use of food additives in foods; regulations and monitoring agencies; toxicological evaluation of additives; interaction of additives with food ingredients.

TOTAL : 45 PERIODS

TEXT BOOK:
1. Mahindru, S.N. “Food Additives: Characteristics, Detection and Estimation”. Tata McGraw-Hill, 2000.

REFERENCES
1. Brennen, Alfred Larry. “Food Additives”. 2nd Edition, CRC Press,
2. Clydesdale, Fergus M. “Food Additives- Toxicology Regulation and Properties”. CRC Press,
3. Emerton, Victoria, “Food Colours”. Blackwell Publishing, 2008.
4. Wilson, Rachel. “Sweeteners” Blackwell Publising, 2007.
5. Hutchings, John B. “Food Color and Appearance”. Aspen Publication,1999.
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