RECENT ADVANCES IN FOOD ADDITIVES AND INGREDIENTS

289 Pages·2013·5.76 MB·English

by  Dr. Alok Jha

Lecture Compendium

RECENT ADVANCES IN FOOD
ADDITIVES AND INGREDIENTS

th
XX Short Course

March 11 - 31, 2006

Course Director
Dr. Alok Jha

Centre of Advanced Studies
Dairy Technology Division
NATIONAL DAIRY RESEARCH INSTITUTE
KARNAL – 132 001 (Haryana), India
Published by : Dr. G. R. Patil
Head, Dairy Technology Division &
Director, (CAS)

Cover Page Designed by : Dr. Latha Sabikhi
Senior Scientist
Dairy Technology Division

All Right Reserved : No part of this lecture compendium may be
reproduced or transmitted in any form or by
any means, electronic or mechanical,
including Photocopy, recording, or any
information, strong and retrieval system
without the written permission or Director,
NDRI, Karnal

Editing and Compilation : Dr. Alok Jha
Dr. Latha Sabikhi
Dr. A. K. Singh
Mr. P. K. Singh
Dr. D. D. Patange
Ms. Simran Kaur Arora
FOREWORD

It gives me great pleasure and satisfaction to acknowledge the tremendous contribution of
Dairy Technology Division in human resource development for the Indian Dairy and Food Industry,
new knowledge being created by way of newer products and processes and its efforts in
dissemination of knowledge through a number of tailor-made advanced courses under CAS
Programme. In this context, the 20th short course on ‘Recent Advances in Food Additives and
Ingredients’ being organized by CAS in Dairy Technology assumes great significance.
These days, tailor-made foods have caught the imagination of manufacturers and consumers
in the food industry. They are largely the outcome of innovations in the R&D laboratories. Food
Science & Technology have come up with new additives and ingredients that can enhance the
functional properties of foods as well as provide a combination of flavour, texture, colour, shapes and
potential health benefits. When these factors are varied, the possibilities for product innovation
become almost infinite. Keeping in mind with the global trend of foods having natural ingredients as
additives, novel dairy foods must also be designed. A host of natural flavour, colour, texture, taste and
aroma imparting additives are available. Some of these are saffron, cardamom, cloves, cinnamon,
cocoa, nuts (cashew, almonds, walnut, pistachio), raisins, black currant, dates etc. Many products in
food and beverage industry are using these natural flavours and colours to enhance appeal, add
value and offer consumers an edge over existing products. Innovation is the need of the day to
provide attractive foods to the consumers. I understand that issues such as variety of ingredients
available and being developed as R&D efforts, their safety concerns, standards, and new product
development based on use of ingredients will be thoroughly covered in this programme.
At National Dairy Research Institute, scientists and students, strive to continually work in the
direction of new product development with the incorporation of functional food additives such as
cereals (rice, wheat, oat, barley etc.), milk-based nutraceuticals, host of food colours and flavourings. I
sincerely hope that R&D efforts in these areas will help the Indian dairy and food industry to diversify
their product range to also provide the consumer a wider choice of foods. I compliment the faculty in
conceptualizing and organizing this very relevant course for the benefit of our brethren in SAUs and
other ICAR institutes.
I wish the training programme a great success.

(Sushil Kumar)
Dated: March 7, 2006
Centre of Advanced Studies
DIVISION OF DAIRY TECHNOLOGY
NATIONAL DAIRY RESEARCH INSTITUTE
(Deemed University)
(Indian Council of Agricultural Research)
KARNAL - 132 001 (Haryana) India

ACKNOWLEDGEMENT

In recognition of the scientific contributions made by the Dairy Technology
Division of National Dairy Research Institute over a period of last three decades, ICAR
granted the status of Centre of Advanced Studies in the year 1995-96. Since then,
Centre of Advanced Studies in Dairy Technology has strived hard to organize as many
as 20 Short Courses for the faculty of SAUs and other ICAR Institutes. I express my
gratitude to Indian Council of Agricultural Research (ICAR) for bestowing CAS status
upon our Division and take this opportunity to thank Dr. H. S. Nainawati, ADG (HRD-II)
for his keen interest in this programme and timely release of funds.
I express my sincere thanks to Dr. Sushil Kumar, Director, NDRI Karnal for his
sagacious advice and guidance and also for providing all necessary facilities for
organizing this course.
I sincerely acknowledge the contribution of Dr. Alok Jha, Senior Scientist, Dairy
Technology Division & the Course Director for meticulously organizing this course and
also for timely publication of the Course Compendium.
I express my thankfulness to the Guest Speakers like Mr. Neil Prasad, Managing
Director & Mr. Ravindra Kumar, Director (Technical) from Danisco Ingredients South
Asia Gurgaon, Mr. D. S. Chaddha, Advisor CII New Delhi, Dr. Ashwani Rathor, General
Manager Modern Dairies Ltd. Karnal, Dr. T. K. Srinivasa Gopal, Principal Scientist, CIFT
Kochi, Dr. K. D. Aparnathi, Professor (Dairy Chemistry), Dairy Science College Anand,
Dr. Sudhir Singh, Senior Scientist, IIVR Varanasi, Dr. S. Singh, Former Joint Director,
NDRI, and Dr. G. S. Rajorhia, Chairman IDA North Zone for their valuable contribution
in this course. I also thank all the faculty of the course drawn from Dairy Technology,
Dairy Chemistry, Dairy Microbiology and Dairy Engineering Divisions of the Institute.
I thankfully acknowledge the contribution of my colleagues Dr. A. A. Patel, Dr. R.
S. Mann, Dr. Abhay Kumar, Dr. Dharam Pal, Dr. S. K. Kanawjia and Mr. F. C. Garg for
their valuable suggestions and logistics support. Dr. Latha Sabikhi provided valuable
inputs for designing the cover page of the compendium and also in content formulation.
Contribution of Dr. A. K. Singh in designing the course content is sincerely
acknowledged.
I also thank all the Staff of Dairy Technology Division including Ms. Prem Mehta,
Mr. Hakim Singh and Ms. Kusum for their contribution in day to day affairs of CAS
programme. I thank Mr. D. D. Patange, Mr. P. K. Singh and Ms. Harpreet Kaur for their
valuable assistance.

(G. R. Patil)
Dated: March 7, 2006
Committees for Organization of the
th
XX Short Course on

Recent Advances in Food
Additives and Ingredients

(March 11-31, 2006)

Organizing Committee

Dr. G. R. Patil (Director, CAS)
Dr. A. A. Patel
Dr. R. S. Mann
Dr. S. K. Kanawjia
Dr. Dharam Pal
Dr. Alok Jha (Course Director)

Reception Committee Technical Committee
Dr. S. K. Kanawjia (Chairman) Dr. Dharam Pal (Chairman)
Dr. G. K. Goel Dr. Alok Jha
Dr. B. B. Verma Dr. Latha Sabikhi
Dr. R. R. B. Singh Dr. A. K. Singh

Hospitality Committee Purchase Committee
Dr. R. S. Mann (Chairman) Dr. A. A. Patel (Chairman)
Dr. Abhay Kumar Dr. D. K. Thompkinson
Dr. V. K. Gupta Mr. F. C. Garg

th
List of Participants for XX Short Course

1. Dr. Rajeev Kumar 7. Smt. Maya Kumari
Senior Lecturer Training Associate (Home
Department of Animal Husbandry & Science)
Dairying, R. B. S. College K.V.K., Maheshpur
Bichpuri PAKUR – 816 106 (Jharkhand)
Agra – 283 105 (U. P.)

2. Sh. S. B. Jadhav 8. Dr. P. K. Bhardwaj
Assiatant Professor (Agrl. Eng.) Associate Professor (Dairy
College of Agriculture Technology)
Ambajogai, Department of Animal Products
Dist. - Beed – 431 517 Technology (APT)
(Maharashtra) CCS Haryana Agricultural
University
Hisar – 125 004 (Haryana)

3. Sh. S. R. Barkule 9. Dr. Vithal Deorao Pawar
Assistant Professor (Horticulture) Associate Professor
College of Agriculture Department of Animal Products
Ambajogai Technology
Dist. - Beed – 431 517 College of Food Technology
(Maharashtra) Marathawada Agricultural
University
Parbhani – 431 402
(Maharashtra)

4. Dr. Jai Singh Yadav 10. Mr. Bhushan Devidas Meshram
Reader Assistant Professor
Deptt. of Dairy Science & Technology College of Dairy Technology
Janta Vedic College Warud, Post Moha
Barant (Baghpat) Pusad, Yavatmal – 445 204
(U. P.) (Maharashtra)

5. Sh. Rakesh Kumar 11. Mr. Jadhav Vijaykumar
Assistant Professor (Dairy Sharwan
Microbiology) Superintendent
S. G. Institute of Dairy Technology Satwaji Patil Agricultural School
Jagdev Path Bindu College Campus
Patna – 800 014 Tamse Road, Bhokar
(Bihar) Tq-Bhokar
Nanded (Maharashtra)

6. Dr. (Mrs.) Trishna Borpuzari 12. Prof. Rahul J. Desale
Associate Professor Assistant Professor
Department of Livestock Products RCDP on Cattle, MPKV, huri
Technology Ahmednagar – 413 722
College of Veterinary Science (Maharashtra)
Assam Agricultural University
Khanapara, Guwahati – 781 002
(Assam)
13. Sh. Sukhcharn Singh 17. Prof. M. G. Awatirak
Senior Lecturer Assistant Professor
Sant Longowal Institute of Engineering College of Agriculture
& Technology Institute of Animal Husbandry &
Department of Food Technology Dairy Science
SLIET, Longowal Ambajogai
Sangrur – 148 106 (Punjab) Dist. Beed – 431 517
(Maharashtra)

14. Dr. Devesh Gupta 18. Dr. K. D. Chavan
Lecturer Senior Scale Assistant Professor
Shantipuram Gali No. 2, Nehru Road Animal Science & Dairy Science
Baraut (A.S.D.S.)
Baghpat – 250 611 College of Agriculture (Dairy
(U.P.) Farm)
Mariai gate
Pune – 441 003 (Maharashtra)

15. Dr. B. M. Thombre 19. Dr. Chhatar Pal Mehla
Assistant Professor Associate Professor (Veg. Crops)
Department of Animal Science & Dairy CCS, Haryana Agriculture
Science University
College of Agriculture College of Agriculture
Latur – 413 512 (Maharashtra) Kaul
Dist. Kaithal – 136 021
(Haryana)

16. Dr. Dhiraj Haraman Kankhare 20. Dr. V. Chandrasekar
Assistant Professor Scientist (Senior Scale)
Department of Animal Science and Dairy Engineering Division
Dairy Science National Dairy Research Institute
College of Agriculture Karnal – 132 001 (Haryana)
Dhule – 424 004 (Maharashtra)
CURRENT TRENDS IN PRODUCTION AND UTILIZATION OF FOOD
ADDITIVES AND INGREDIENTS

Dr. G. R. Patil
Dairy Technology Division
NDRI, Karnal

1.0 Introduction
Despite modern-day associations food additives have been used for centuries. Food
preservation began when man first learned to safeguard food from one harvest to the next
and by the salting and smoking of meat and fish. The Egyptians used colours and
flavourings, and the Romans used saltpetre (potassium nitrate), spices and colours for
preservation and to improve the appearance of foods. Cooks regularly used baking powder
as a raising agent, thickeners for sauces and gravies, and colours, such as cochineal, to
transform good-quality raw materials into foods that were safe, wholesome and enjoyable to
eat. The overall aims of traditional home cooking remain the same as those prepared and
preserved by today's food manufacturing methods.
Our way of life has thoroughly changed in the last few decades. Activities away from
the home have reduced the amount of time consumers spend in the kitchen. The use of
food additives, combined with new technology, has made possible the large scale
preparation of good wholesome food at economical prices. Thanks to additives we also
have access to many convenience foods such as dry sauce mixes, instant mashed potato
and instant desserts as well as newer products such as prepared dishes and snacks.
Considerable progress has been made in the area of health and nutrition. The preparation
of foods such as margarine containing poly-unsaturated fats and many low calorie products
would be impossible without using food additives. In fact, many of today's foods would not
exist without additives.
Over the last 50 years, developments in food science and technology have led to
the discovery of many new substances that can fulfill numerous functions in foods. These
food additives are now readily available and include; emulsifiers in margarine, sweeteners
in low-calorie products and a wider range of preservatives and antioxidants which slow
product spoilage and rancidity whilst maintaining taste.

2.0 What is a Food Additive?
A food additive is defined as "any substance not normally consumed as a food in
itself and not normally used as a characteristic ingredient of food whether or not it has
nutritive value, the intentional addition of which to food for a technological purpose in the
manufacture, processing, preparation, treatment, packaging, transport or storage of such
food results, or may be reasonably expected to result, in it or its by-products becoming
directly or indirectly a component of such foods". Many food additives are naturally
1
occurring and some are even essential nutrients; it is the technical purpose that leads to
these being classified as food additives.

3.0 Why are Food Additives Necessary?
Additives perform a variety of useful functions in food that we often take for granted.
Since most of us no longer grow our own foods, additives help keep food safe, wholesome,
and appealing while en route to markets. Food is subjected to many environmental
conditions such as temperature changes, oxidation, and exposure to microbes, which can
change the food’s original composition. Food additives play a key role as food ingredients in
maintaining the qualities and characteristics consumers’ desire.
There are six main uses for food additives:
 To maintain product consistency. What makes salt flow freely? How can
salad dressings and peanut butter stay smooth and not separate? Certain
ingredients such as emulsifiers, stabilizers, thickeners, and anti-caking agents
help ensure consistent food texture and characteristics. Examples include:
alginates, lecithin, mono- & di-glycerides, methyl cellulose, carrageenan,
glyceride, pectin, guar gum, sodium, or aluminosilicate.
 To improve or maintain nutritional value. Nutrients can either be lacking in a
food or lost during food processing. Grains, flours, milk, margarine, and other
foods are enriched or fortified by adding vitamins A and D, iron, ascorbic acid,
calcium, niacin, riboflavin, folic acid, zinc, and thiamin.
 To maintain palatability and wholesomeness. Food naturally loses flavor and
freshness, resulting from aging or exposure to natural elements like mold, air,
bacteria, fungi, or yeast. Preservatives, such as ascorbic acid, butylated
hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and sodium nitrite help
to slow product spoilage and rancidity while maintaining taste.
 To provide leavening or control acidity/alkalinity. Leavening agents (baking
soda or powder) help cakes, biscuits, and other goods to rise during baking.
Other additives help modify the acidity and alkalinity of food for proper flavor,
taste, and color.
 To enhance flavor or impart desired color. Many spices and natural and
synthetic flavors enhance the taste of food. Likewise, colors enhance the
appearance of food to meet consumer expectations.
 To provide ingredients for consumers with specific nutritional requirements,
e.g. sweeteners replacing sugar for diabetics, fat replacers etc.

4.0 What are the Sources?
Food additives are manufactured in several different ways; the four groups below
present the sources of some additives and the techniques by which they are
obtained.

2