It's All About Diet (Part 5 - FODMAP [Food Additives & FODMAPs])

Those who are following a low-FODMAP diet should be aware of the E numbers/food additive numbers as some of these can irritate the gut.

1. E100-199 = colourings 
2. E200-299 = preservatives 
3. E300-399 = antioxidants & acidity regulators 
4. E400-499 = thickeners, stabilisers & emulsifiers 
5. E500-599 = acidity regulators & anti-caking agents 
6. E600-699 = flavour enhancers 
7. E700-799 = antibiotics 
8. E900-999 = glazing agents, gases & sweeteners 
9. E1000-1599 = additional additives 

* the list above is taken from HERE

Sugar polyols are widely used as sweeteners in food. They are:

1. Sorbitol (E420 or 420)

• This is often used in diet drinks, ice-cream, mints, cough syrups and sugar-free chewing gums. This is also found in mouthwashes and toothpastes.
• Sorbitol is also used as a laxative or enema because of its 'laxative effects'.

2. Mannitol (E421 or 421)

• This is used as a coating for hard candies, dried fruits and chewing gums. Mannitol is also added to chewable tablets.

3. Isomalt (E953 or 953)

• This is used in hard-boiled candies and sugar sculpted cakes. It is mainly used as edible decorations in cake decorating.

4. Maltitol(E965 or 965)

• This is used in sugar-free hard candies, chewing gums, chocolates, baked goods and ice-cream.

5. Lactitol (E966 or 966)

• This is used in sugar-free candies, cookies/biscuits, chocolate and ice-cream. This is also an ingredient in the drug called Adderall. 

6. Xylitol (E967 or 967)

• This is used in drugs and dietary supplements. It is also used in confectionaries, toothpastes and chewing gums. 

When sugar polyols are eaten in a large amount, it can cause some gut irritation even for people without IBS. What more for people with sensitive guts. Polyols cause extra water to be dragged into the intestines, thus triggering soft/liquid stools or can result in diarhoea. 

To read more about this, click on FODMAP BLOG. 

The Power of Food Additives (Part 2) - The Types of Food Additives (FOOD ACIDS)

1. Food Acids

Food acids are added in order to make the flavours of the food to be 'sharper' or to have a 'stronger taste'. Food acids also act as preservatives and antioxidants.

Food acids do occur naturally. These acids in natural food products give them a distinct flavour or tinge. Some examples of naturally occurring acids in foods are citric acid, malic acid and tartaric acid.

*Naturally Occurring Food Acids

a. Citric Acid - Citrus Fruits (Lime, Lemon, Orange)
b. Malic Acid - Apple
c. Tartric Acid - Grapes, Pineapples, Potatoes, Carrots
d. Acetic Acid - Vinegar
e. Oxalic Acid - Tea, Cocoa, Pepper
f. Tannic Acid - Tea
g. Caffeotannic Acid - Coffee
h. Benzoic Acid - Cranberries, Prunes, Plums
i. Butyric Acid - Decomposition of Butter
j. Lactic Acid - Milk Digestion

(*taken from HERE)

The Production of Citric Acid as Food Additive

Naturally, citric acid is found in citrus fruits especially lemons, limes and oranges. It is interesting to note that citric acid is produced by going through the citric acid cycle. Mold and bacteria also produce citric acid!

Citric acid is used for its sour flavour, the ability to preserve foods and acts as a pH buffer. Thus, citric acid is added to many manufactured food products.

In 1917, an American food chemist by the name of James Currie, discovered that the mold, Aspergillus niger was able to produce citric acid by metabolizing sucrose or glucose. And this method was efficient and cheap! Thus it became a profitable business.

Citric acid is used as a flavour enhancer in beverages. It is used in soft drinks, teas, and juices to create a slightly tart flavour.

The pH which is acidic also functions as a preservative as many bacteria are unable to thrive in an acidic environment. Thus it is suitable to be used in jams, jellies, candy, canned foods and meat products.

Citric acid can be used in dry foods too as it can be produced in powder form.

The E number of citric acid is E330.

The Production of Malic Acid as Food Additive

Malic acid contributes to the sourness of green apples. It is also present in grapes and in most wines. In rhubarb, the taste of malice acid is very sharp and clear.

It is used as an artificial vinegar flavour in 'Salt & Vinegar' flavoured potato chips.

The E number for malic acid is E296.

To read more about malic acid, click on LINK.

The Production of Tartric Acid as Food Additive

Naturally, tartaric acid occurs in grapes, bananas and tamarinds.

In baking, tartaric acid is combined with baking soda to form baking powder, which is a leavening agent.

Tartaric acid is used as a food additive in sour-tasting sweets.

In the pharmaceutical industry, tartaric acid combined with citric acid is used to improve the taste of oral medication.

*It is very interesting to note that tartaric acid is a muscle toxin which inhibits the production of malic acid and when used in high doses causes paralysis and death! (*taken from HERE)

The E number for tartaric acid is E334.

The Production of Acetic Acid as Food Additive

This acid has a very pungent smell and a distinctive sour taste.

In the food industry, acetic acid is labelled as E260. It is used as an acidity regulator and as a condiment. It is also used in pickled food.

To read more on acetic acid, click on LINK.

The Production of Tannic Acid as Food Additive

*Tannic acid is the commercial form of tannin which is the basic ingredient in the chemical staining of wood. This occurs naturally in oak, walnut and mahogany.

In food, tannic acid is used in processing beer. It is also used as an aroma compound in soft drinks and juices. In the wine industry, it is used as a colour stabiliser and taste enhancer.

Interestingly, it currently does not hold an Enumber as it is not considered as a food additive but as a food ingredient.

In the pharmaceutical industry, tannic acid is used to produce albumin tannate which is used as an anti-diarrhoea agent. It is also used in some anti-histamines to either act as a stabiliser or as a slow-release.

(*take from HERE)

The Production of Benzoic Acid as Food Additive

Benzoic acid is found naturally in berries. It is even produced by certain species of animals!

This acid is used in dried and pickled food products.

*In the pharmaceutical industry, benzoic acid is combined together with salicylic acid to treat skin irritation and inflammation caused by burns, insect bites, fungal infarctions and eczema.
(*taken from HERE)

The E number of benzoic acid is E210.

To read more about citric acids in food production, click on LINK and LINK.

The ABCs - G is For Gelling Agents

Gelling agents go hand in hand with stabilizers and thickeners.

Gelling Agents

Gelling agents give shape and structure to food. They are used in jams, jellies, fruit pie fillings, desserts,  and vegetarian foods.

Thickening Agents

Thickening agents are exactly what it is. They thicken food. Milk shakes and low-sugar products are some products that use thickening agents.

Stabilisers

Stabilisers maintain the physical structure of the food and also texture property of the food. They are used in ice-creams, sauces, dressings and yoghurt.

The Sources of Gelling Agents, Stabilisers & Thickeners

1. Seeds

The outer layer of the seeds are removed and the endosperm is grounded into a powder which then is used to thicken, stabilise or as a gelling agent.

Examples would be guar gum (E412), locust bean gum - seeds from the Carob tree (E410) and tara gum (E417).

2. Plant Exudates

Some plants excrete sticky liquids which can be then harvested and used.

Examples would be gum arabic (E414), karaya gum (E416) and tragacanth gum (E413).

3. Citrus fruits and apples

Pectin (E440) is obtained and drawn out from the fruits in liquid form and then filtered and jellied from the solution.

4. Plant Materials

Cellulose (E460) is obtained from plant cells.

5. Seaweed

Farmed commercially, seaweeds are used to thicken, gel and stabilise foods.

Examples would be agar (E406), alginates (E400 - E404) and carrageenan (E407).

6. Maize and Potato

The starch (E1404 - E1451) from maize and potato is obtained and processed.

7. Gelatin

Gelatin (E441) is derived from the collagen of domesticated cattle, chicken, pigs and fish.

Homemade Use of Natural Thickening Agents

1. Flours (Wheat, Maize, Rice)

Used to thicken gravies, gumbos and stew.

2. Roux (Mixture of flour and fat which is cooked into a paste)

Used to thicken gravies, sauces and stew.

3. Cereals (Oatmeals, Couscous, Farina)

Used to thicken soups.

4. Tomato puree

Used to thicken soups.

5. Egg yolks

Used in professional cooking.

6. Yoghurt

Used in Eastern Europe and Middle East to thicken soups.

Gelling, Thickener & Stabiliser Agents Trivia

1. Food thickening are important for people with medical issues who have problem swallowing or chewing as it reduces the chances of choking and inhalation of food particles which can lead to aspiration pneumonia.

2. Fumed silica is accepted as a safe food additive which is used frequently in cosmetics. It is also used in toothpastes.

3. Petroleum jelly functions as a thickening agent in emulsions.

4. Fruits such as strawberries, raspberries and cherries need a small amount of pectin to form jam.

5. The use of thickeners in the paint and printing industry is depended upon heavily.

6. Gelling agents are used when there are oil spills in the seas. The gelling agents will react with the oil and form rubber-like solids. The spilled oil then can be removed by suction, skimming and etc.

The Power of Food Additives (Part 1) - An Introduction

Food additives are substances which are added to food in order to preserve the flavour OR to enhance the taste or appearance.

Some additives have existed for centuries. They are:

1. Preserving food by pickling with vinegar (pickled cucumbers)

2. Preserving food by salting with salt (bacon)

3. Preserving sweets with sweeteners

4. Preserving wine by using sulfur dioxide

When food processing boomed in the second half of the 20th century, many, many, many more additives were introduced. And many were artificial additives.

In order to regulate these additives and to keep the consumers informed on what they are, each additive is assigned a unique number. They are termed as the 'E Numbers'. Today, this method of coding the additives is internationally adopted, accepted and practiced.

The thing about these 'E Numbers' is that not all additives are approved. And in some countries, they do not carry the letter E. They only carry the numbers. An example would be additive 260 and not E260.

Though the United States Food and Drug Administration approve of the usage of these additives, they are listed as 'Generally recognized as safe' or 'GRAS'.