ANALYSIS OF FOOD ADDITIVES

ANALYSIS OF FOOD
ADDITIVES
M.PHARM(PHARMACEUTICAL ANALYSIS) 2ND SEM

,CONTENT
• ANALYSIS OF PRESERVATIVES
• ANALYSIS OF SWEETNERS
• ANALYSIS OF ANTIOXIDANTS
• ANALYSIS OF FOOD COLORS
• ANALYSIS OF FLAVOURING AGENTS

,INTRODUCTION
• According to WHO and FAO(Food Agricultural Organisation)
Substances that are added to food to maintain or improve the safety,
freshness, taste, texture, or appearance of food are known as food additives.
• Food additives can be derived from plants, animals, or minerals, or they can
be synthetic.
• Some of the classes of food additives are
• Preservatives
• Food colours
• Food flavors and flavor enhancers
• High intensity / low-calorie sweeteners
• Antioxidants

, PRESERVATIVES
• Preservatives are the compounds used to prevent and retard the microbial spoilage of
food.
• They are classified into Class I and Class II preservatives.
• Class I preservatives -
• Common salt , Sugar , Dextrose, Spices ,Vinegar or acetic acid ,Honey ,Edible vegetable oils
• Class II preservatives -
• Benzoic acid &salts , Sulphurous acid &salts , Nitrates or Nitrites
• Nisin, Methyl or Propyl parahydroxy Benzoates, Sodium Diacetate.