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