Essay Sample on Food Additives and Preservatives

Food additives can be defined as organic substances that are added to food in small quantities during processing and production to improve the organoleptic quality or increase shelf life of the food (Neelam & Sunita, 8910). One of the commonly used types of food additive is food preservatives. Food preservatives are substances which are capable of inhibiting, arresting, or retarding the growth of microorganisms that cause food deterioration (Abdulmumeen et al., 42). The additives can be added directly or indirectly. Indirect additives are added to the food when the food is exposed during processing, packaging, and storage. Food additives originated in ancient times but came into use in the early 1800s due to the increasing adulterations in some countries. The application of the additives became more common since 1920 after regulations were put in place to regulate the seriousness and frequency of food adulterations (Fennema, 201) Currently, food additives are used all over the world, and there are regulations guiding the use of the additives. Food preservatives have been used to prevent food spoilage and enhance the consumption of quality and safe foods all over the world. As a result, food security has been improved, and the fight against hunger has been enhanced (Abdulmumeen et al., 41).

Is your time best spent reading someone else’s essay? Get a 100% original essay FROM A CERTIFIED WRITER!

Order now

Several additives are currently being used in food products to serve different functions. Some of the most common additives in use include emulsifiers, flavor enhancers, stabilizers, food coloring, and titanium dioxide (Abdulmumeen et al., 44) Other additives are used as preservatives, therefore, helping to prolong the shelf life of foods. These additives include; Antioxidants that have been added in food to prevent rancidity, therefore, prolonging their palatability and wholesomeness. Antifoaming agents have been used to reduce or prevent foaming in food. Sodium benzoate and sodium chloride have both been added to aid in food preservation. Sodium chloride is capable of reducing the water activity of foods hence prevent microbial growth, and as a result, the shelf life of the food is increased (Abdulmumeen et al., 43) The preservative additives have helped greatly in destroying yeast, molds, and bacteria which causes food spoilage (Neelam & Sunita, 8910). Due to their importance in reducing food spoilage, preservatives have attracted a lot of research to determine other uses to which they can be employed. As a result, some have been used in multiple functions, such as adding a taste of food. Preservatives are, therefore, very important in food industries and serve a great purpose in ensuring food quality is maintained.

Additives have been added to various foods for five major reasons. The reasons are determined by the nature and type of food. The first is to maintain the consistency of the food. Emulsifiers and stabilizers are the major contributors to achieving this function. Emulsifiers have been added to food products to give consistent food texture and prevent them from separating (Abdulmumeen et al., 37). Stabilizers and thickeners have given food a smooth and uniform texture. In cake production, anti-caking agents are added to help in the free-flowing of substances such as salt. Secondly, additives are added to improve and maintain nutritional value. Vitamins and minerals have been added to foods like milk, margarine, flour, and cereals to make up for those likely to be lacking in a person's diet or those lost during processing (Neelam & Sunita, 8911). The third reason for adding additives is to maintain the wholesomeness and palatability of food products. Preservatives are the additives responsible for this function. Preservatives are capable of preventing spoilage resulting from bacteria, molds, yeast, and fungi, which causes most of the food spoilage. Antioxidants have also been used to prevent rancidity in food products, especially baked food products. Another reason is to provide leavening. Leavening agents have been added to baked foods to help in the rising of the products. Finally, additives such as spices have been added to enhance flavor so as to meet customer expectations (Abdulmumeen et al., 46).

Preservatives can be used alone or in conjunction with other methods of food preservation for it to achieve the preservation required (Abdulmumeen et al., 42). There are different types of preservatives. Preservatives can be antimicrobial or antioxidants. Antimicrobial preservatives inhibit the growth of fungi, molds, and bacteria, while the antioxidants such as oxygen absorbers inhibit the oxidation of food constituents. Another group of preservatives is those that target enzymes in vegetables and fruits. These enzymes continue to metabolize even after the fruits and vegetables are cut. For example, ascorbic and citric acid from the lemon and other citrus fruits can inhibit the actions of phenolase, which makes the cuts of potatoes and apples turn brown (Neelam & Sunita, 8911). Traditionally, sugar and salt were added to food as a way of preservation. These additives were used to create an environment in which the microorganisms responsible for the spoilages could not survive. Sugar and salt increase the osmotic pressure in the food, denying the microorganisms an aqueous condition which supports the lives reproduction of the microorganisms (Abdulmumeen et al., 43). Even though the two additives are efficient in retarding the growth of many microorganisms, they do not act on molds. Molds can withstand the adverse conditions created by these additives. Fortunately, molds do not cause a lot of illness (Neelam & Sunita, 8910).

Despite the benefits of food additives and preservatives, these compounds may also cause harm to the health of the consumers (Neelam & Sunita, 8911). The harm can arise if they are overused or the consumer is allergic to the additive or preservative. Some of the major problems associated with the additives and preservatives include Attention Deficit Disorder and hyperactivity, especially in those who are sensitive or allergic to the chemicals. Other problems include hay fever, asthma, tight chest, vomiting, rashes, headache, hives, and worsening of eczema (Neelam & Sunita, 8912). These problems can discourage the use of additives and preservatives and has led to many people preferring fresh foods to processed foods. The effects of the additives have caused many companies their reputation. Some customers have associated some foods with certain illnesses or complications. As a result, the image of companies producing the products is tainted in public, leading to a reduced number of customers (Abdulmumeen et al., 37). To correct the problem, some companies have employed customer sensitization to enhance understanding of the benefits of the additives and preservatives.

Some of the problems associated with the additives and preservatives can be linked to specific additives and preservatives. For example, benzoates have been found to trigger allergies, such as asthma and skin rashes. They are also believed to cause brain damage. Sodium chloride preservatives can cause high blood pressure, heart attack, kidney failure, and heart attacks. Red Dye 40 has also been suspected of causing cancer and birth defects. Also, research has shown that bromates destroy nutrients in foods and can cause nausea and diarrhea. Caramel, which is a coloring and flavoring agent, causes vitamin B6 deficiency, cancer, and genetic defects. Additive called saccharin causes allergic response and toxic reactions, which affects the skin, heart, and gastrointestinal tract. It may also cause bladder cancer and tumors. Caffeine, which is a flavoring, and colorant has diuretic, stimulant properties (Fennema, 202). It may cause heart palpitations, nervousness, and heart defects. Mono and di-glycerides can cause genetic changes, birth defects, and cancer. The final example of these kinds of additives and preservatives which has been found to cause specific problems in the body of a consumer is butylates which are responsible for high blood cholesterol levels, impaired kidney and liver function (Abdulmumeen et al., 45).

In conclusion, food additives and preservatives are very important in the food industry. It has enabled the attainment of customer expectations in different food products. The preservatives have greatly contributed to the preservation of the shelf life of several food products. With the help of food additives and preservatives, food companies have managed to grow successfully by ensuring their products and raw materials are preserved for a long time before getting spoilt. Additives and preservatives have been used for a very long time. Since the early 1800s, these chemicals have been of great importance in adding flavor, thickening, blending coloring, and preserving food products. They have also played a vital role in reducing serious nutritional deficiencies hence promoting healthy living. They have also promoted customer trust, which is developed when the customer is assured of quality and wholesome products from a certain company, making them become frequent buyers of the brand. However, the use of additives and preservatives should be controlled to avoid the side effects which may arise from overuse. Those who have allergies should also avoid the use of certain additives and preservatives as it may cause certain reactions in the body. The best way to avoid the use of preservatives if need be is to use fresh food products and avoid processed foods.

Works Cited

Abdulmumeen, Hamid A., Ahmed N. Risikat, and Agboola R. Sururah. "Food: Its preservatives, additives and applications." International Journal of Chemical and Biochemical Sciences 1.2012 (2012): 36-47.

Fennema, Owen R. "Food additives-an unending controversy." The American journal of clinical nutrition 46.1 (1987): 201-203.

Neelam, Mall, and Sunita Mishra. "Effects of food additives and preservatives and shelf life of the processed foods." Asian Journal of Science and Technology 9.10 (2018): 8910-8912.