FOOD ADDITIVE Edited by Yehia El-Samragy Food Additive Edited by Yehia El-Samragy Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2012 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. As for readers, this license allows users to download, copy and build upon published chapters even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Romana Vukelic Technical Editor Teodora Smiljanic Cover Designer InTech Design Team First published February, 2012 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from orders@intechweb.org Food Additive, Edited by Yehia El-Samragy p. cm. ISBN 978-953-51-0067-6 Contents Preface IX Chapter 1 Food Additive 1 R. M. Pandey and S. K. Upadhyay Chapter 2 The Safety Assessment of Food Additives by Reproductive and Developmental Toxicity Studies 31 Cansın Güngörmüs and Aysun Kılıç Chapter 3 Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin 49 Mizuho Inagaki, Xijier, Yoshitaka Nakamura, Takeshi Takahashi, Tomio Yabe, Toyoko Nakagomi, Osamu Nakagomi and Yoshihiro Kanamaru Chapter 4 Emerging Preservation Methods for Fruit Juices and Beverages 65 H. P. Vasantha Rupasinghe and Li Juan Yu Chapter 5 Biosynthesis, Purification and Biotechnological Use of Exopolysaccharides Produced by Lactic Acid Bacteria 83 María Laura Werning, Sara Notararigo, Montserrat Nácher, Pilar Fernández de Palencia, Rosa Aznar and Paloma López Chapter 6 Guar Foaming Albumin – A Foam Stabilizer 115 Ami Shimoyama and Yukio Doi Chapter 7 Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods 125 Akiko Matsuo and Kenji Sato Chapter 8 Biotechnological Production of Xylitol from Agro-Industrial Wastes 139 José Manuel Domínguez, José Manuel Salgado, Noelia Rodríguez and Sandra Cortés VI Contents Chapter 9 Rosemary Compounds as Nutraceutical Health Products 157 Silvia Moreno, Adriana María Ojeda Sana, Mauro Gaya, María Verónica Barni, Olga A. Castro and Catalina van Baren Chapter 10 Potential of Probiotic Lactobacillus Strains as Food Additives 175 Sheetal Pithva, Padma Ambalam, Jayantilal M. Dave and Bharat Rajiv Vyas Chapter 11 Earth Food Spirulina (Arthrospira): Production and Quality Standarts 191 Edis Koru Chapter 12 Aluminum in Food – The Nature and Contribution of Food Additives 203 Robert A. Yokel Chapter 13 The Use of Blood and Derived Products as Food Additives 229 Jack Appiah Ofori and Yun-Hwa Peggy Hsieh Preface Food additives are natural or manufactured substances, which are added to foods to restore colors lost during processing, provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). 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.” (Food Safety Authority of Ireland, 2011). This book provides a review of traditional and non-traditional food preservation approaches, including physical methods such as non-thermal pasteurization, chemical methods using natural food preservatives and their combinations for extension of shelf life of fruit juices and beverages. Evaluation of agro-industrial wastes, considering their great potential for the production of industrially relevant food additives, has been presented. The isolation of an albumin fraction with high foaming ability and foam stabilizing ability from guar meal, and designated guar foaming albumin as food additive was studied. Detailed knowledge about the composition, structure, classification, biosynthesis, genetic determinants, mechanisms of production, secretion, enzymes for production, methods of production, purification, analysis and characterization of exopolysaccharides, as well as the potential applications for production of functional food, e.g. prebiotics and immunomodulators, have been covered. Effects of some food colorings such as tartrazine, as food additives, on hepatic function, lipid profile, and biomarkers of oxidative stress in blood and different tissues, have been evaluated. The problems and control of contamination of other enzymes during phytase preparation have been inspected for the possibility of using fungal phytase preparation as food additive. Exposure of humans to aluminum from different sources, i.e. food, water, airborne dust, antiperspirants etc., and related immunizations, allergy injections, and elevated antacids, were investigated. It was concluded that there is no good evidence of adverse health effects attributed to aluminum from food, that this issue has not been adequately assessed and that those who lack good renal function are at greatest risk of aluminum-induced toxicity, perhaps from food. The assessment of potential reproductive and developmental X Preface toxicity perspectives of some newly synthesized food additives on the market, i.e. lutein, caramel colors, erythrosine, green S, amaranth, brilliant blue FCF, curcumin, canthaxanthin, aspartame, paraben, coriander essential oil, allyl isothiocyanate, and tricalcium phosphate were overviewed in relevance to the six main categories of traditional food additives. Furthermore, potential utilization of lactophorin and lactadherin from sweet whey, a byproduct of cheese manufacturing against human rotavirus gastroenteritis in infants and young children, was discussed. In the attempt to identify future research areas of interest, it should be mentioned that this book pointed out the fact that more information is needed to explore the possibility of using some other materials as food additives. One of these issues is the full potential of the cell wall degrading enzymes in cereal processing such as bio- polishing of cereal grain and pre-degradation for animal feeds using enzymatic polishing technique. More and more information on Spirulina is becoming available, which is essentially an exceptional simple extract of blue-green algae used worldwide as a food product and as a dietary supplement. It also has biological, biotechnological and nutrition applications, as well as some remote applications like bio-fuel production and functioning as a life support system in space studies. This interest will continue without any doubt. Research along these lines will be rewarding both socially and professionally. Another area of microorganism use proves that Lactobacillus strains play an important role in food fermentation processes and L. rhamnosus is a potential candidate for probiotic product preparation or as food additives as proven by its ability to acid-bile tolerance, salt, antimicrobial activity against human pathogens and food spoilage organisms. The characteristics of the antimicrobial protein(s) that are produced at different growth phases of LAB, require more work in the future. Prof. Dr. Yehia El-Samragy Ain Shams UniversityFaculty of Agriculture Food Science Department Cairo, Egypt [...]... developing health problems due to food additives and preservatives, you should avoid the foods containing additives and preservatives Before purchasing the canned food, you must check its ingredients You should buy organic foods, which are free from artificial additives Try to eat the freshly prepared foods as much as possible rather than processed or canned foods 5 Effects of food additives Avoiding or minimizing... FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 576, 1975 (out of print) Evaluation of certain food additives (Twentieth report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 599, 1976 English français español Evaluation of certain food additives (Twenty-first report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical... Evaluation of certain food additives and contaminants (Twenty-second report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 631, 1978 (out of print) Evaluation of certain food additives (Twenty-third report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 648, 1980, and corrigenda Evaluation of certain food additives (Twenty-fourth... Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 653, 1980 Evaluation of certain food additives (Twenty-fifth report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 669, 1981 Evaluation of certain food additives and contaminants (Twenty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series,... doi:10.1016/S01406736(07) Food additives CBC News 29 September 2008 UK Food Guide, a British food additives website Last retrieved 20 May 2007 Cancer - DNA damage and Food And Drug Administration tumours in animals Can Compliance produce bad reactions in Program Guidance asthmatics Manual p.10 May worsen or induce FDA/CFSAN Food asthma, allergies or hives Compliance Program: Domestic Food Safety Program United States Food. .. finally reaches the market Additives may also improve nutritional value of foods and improve their taste, texture, consistency or color All food additives approved for use in the United States are carefully regulated by federal authorities to ensure that foods are safe to eat and are accurately labeled Food additives have been used by man since earliest times Today, food and color additives are more strictly... of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 505, 1972, and corrigendum (out of print) Evaluation of certain food additives (Eighteenth report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 557, 1974, and corrigendum (out of print) Evaluation of certain food additives: some food colours, thickening agents, smoke condensates,... certain food additives and contaminants (Twenty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 696, 1983, and corrigenda (out of print) Evaluation of certain food additives and contaminants (Twenty-eighth report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 710, 1984, and corrigendum Evaluation of certain food. .. Evaluation of certain food additives and contaminants (Twenty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 733, 1986, and corrigendum Evaluation of certain food additives and contaminants (Thirtieth report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series, No 751, 1987 Evaluation of certain food additives and contaminants... storage Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives Most people tend to eat the ready-made food available in the market, rather than preparing it at home Such foods contain some kind of additives . than to foods. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives. processing, some substances and chemicals, known as additives, are added to the food. Additives consistently maintain the high quality of foods. Food additives Vegetable gums Tracer gas Thickeners Sweeteners Stabilizers