color additives have some health benefits. For example, curcumin has antimicrobial and antioxidant activity. Riboflavin has antioxidant activity.
The natural and synthetic food colors permitted by FSSAI (Food Safety and Standards Authority of India), 2011, are mentioned in Tables 2.2 and 2.3.
Table 2.2 List of natural food colors permitted by FSSAI.
| Name of the color | Type | Color |
|---|---|---|
| Carotene and carotenoid | Natural | Orange |
| Chlorophyl | Green | |
| Riboflavin | Yellow-orange | |
| Caramel | Dark brown | |
| Annatto | Orange-red | |
| Saffron | Yellow or orange | |
| Curcumin or turmeric | Yellow |
Table 2.3 List of synthetic food colors permitted by FSSAI.
| Name of the color | Color | Type of the color | ADI (mg/kg of body weight) |
|---|---|---|---|
| Ponceau 4R | Red | Synthetic | 4.0 |
| Carmoisine | Red | 4.0 | |
| Erythrosine | Red | 0.1 | |
| Tartrazine | Yellow | 7.5 | |
| Sunset Yellow FCF | Yellow | 2.5 | |
| Indigo Carmine | Blue | 5.0 | |
| Brilliant Blue FCF | Blue | 12.5 | |
| Fast Green FCF | Green | 25.0 |
As per FSSAI, 2011, the non-permitted synthetic food color includes Rhodamine, Amaranth, Metanil Yellow, Malachite Green, Acid Magenta, Orange G, and Butter Yellow.
2.3.5 Texturizing Agent
The role of texturizing agent as food additive is to modify the overall texture and mouthfeel of food. It includes emulsifier, thickener, stabilizer, and bulking agent.
a. Emulsifier: It allows water and oil to mix together to form an emulsion. Naturally occurring emulsifying agent is lecithin, milk protein, and legume peotein. Emulsifiers are molecules having both hydrophobic and hydrophilic end.
b. Thickener: It increases the viscosity of food without affecting other properties. Starch, albumen are used as thickener.
c. Stabilizer: Its function is to stabilize the foodstuff structure. Gelatin, pectin, and alginate are used as stabilizer to stabilize the emulsion formed. These additives prevent separation of emulsion, suspension, and foam. They are used in frozen dessert to improve mouth feel. Some of the stabilizers are antioxidants, some are emulsifiers, some may be ultraviolet stabilizer, and some may be sequestrants.
d. Bulking agent: It increases the bulk of food without upsetting the nutritional value. Starch is used as bulking agent [15, 16].
Other than these, phosphates are used as the meat binder in sausage and in processed cheese to get smooth consistency.
2.3.6 Miscellaneous Additives
2.3.6.1 Acidity Regulator
Acidity regulators are food additives that are used to change or keep the pH. They can be acid, bases, and buffering agents. Commonly used acidity regulators are citric acid, lactic acid, and acetic acid. They are used as they are organic acids [17].
2.3.6.2 Anti-Caking Agent
Anti-caking agents are anhydrous compounds that are added in dry food in small quantity. The purpose for the addition of this additive is to prevent the particles caking together and keep the product dry, free flowing. Without anti-caking agents, the dry products like cake and biscuit mix and soup powder will be clumped. The anti-caking agent either adsorbs excess moisture or coats particles and makes them water repellent. Some anti-caking agents are water soluble and some are soluble in organic solvent. Different anti-caking agents are starch, magnesium carbonate, and silica. They are added to food products with table salt, flour, coffee, and sugar. Calcium silicate is an anti-caking agent that is added to table salt. It is able to adsorb water and oil both.
2.3.6.3 Antifoaming Agent
They are also known as defoamer. They reduce and hinder the formation of foam in industrial processed liquid. They are classified as oil based, powder based, water based etc. When used, they reduce the effervescence in a preparation. Silicone oil is added in commercial cooking oil to prevent the froth formation in deep frying food.
2.3.6.4 Flour Treatment Agents
They are also called improver or flour improving agent as they improve the baking functionality of flour. These agents are of following four types:
a. oxidizing and reducing agent
b. enzymes
c. bleaching agents
d. emulsifier
These agents are used to speed up the process of dough rising and also to expand the strength of dough.
a. Oxidizing and reducing agents: Aging of flour occurs naturally when it is exposed to atmosphere. The oxidizing agents affect the sulfur-containing amino acids and aid to form disulfide bridges between the gluten molecules. The dough becomes stronger with the addition of these compounds. Examples of oxidizing agent include dehydroascorbic acid and potassium bromate, and they particularly oxidize the glutathione molecule. Potassium bromate acts directly and number of conversion steps are also less.Reducing agents make the flour weak by breaking the protein network. Benefits of the addition of reducing agents are reduction in mixing time,
