Food Additives as Important Part of Functional Food

Abstract

The main characteristics and classification of food additives, which are common in the food production, have been described
in the present review. The ways of food additives classification, source of nature, mainly antioxidants, food coloring, flavors,
flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and
biochemical characteristics with description of source and possible effects on human, organisms and environment have been
presented.

Full text

International Research Journal of Biological Sciences ___________________________________ ISSN 2278-3202
Vol. 2(4), 1-6, April (2013) Int. Res. J. Biological Sci.
International Science Congress Association 1
Review Paper Food Additives as Important Part of Functional Food
Umida Khodjaeva1,2, Tatiana Bojňanská1, Vladimír Vietoris1 , Oksana Sytar3,4 and Ranjeet Singh5
1Department of Storing and Processing of Plant Products, University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SLOVAKIA
2Department of Nuclear Physics, Samarkand State University, University bulvard 15, 140104 Samarkand, REPUBLIC OF UZBEKISTAN
3Department of Methods of Food Biotechnology, Berlin University of Technology, Institute of Food Technology and Food Chemistry, Königin-
Luise Strasse 22, 14195 BERLIN
4Department of Plant Physiology and Ecology, Taras Shevchenko National University of Kyiv, Volodymyrs'ka St. 64, 01601 Kyiv, UKRAINE
5Agro-Produce Processing Division, Central Institute of Agricultural Engineering, Nabi-Bagh, Berasia Road, Bhopal-462 038, INDIA
Available online at: www.isca.in
Received 14th February 2013, revised 18th February 2013, accepted 14th March 2013
Abstract
The main characteristics and classification of food additives, which are common in the food production, have been described
in the present review. The ways of food additives classification, source of nature, mainly antioxidants, food coloring, flavors,
flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and
biochemical characteristics with description of source and possible effects on human, organisms and environment have been
presented.
Keywords: Food additives, antioxidants, sweeteners, stabilizers, bulking agents, food coloring, flavour enhancers
Introduction
The EC Concerted Action on Functional Food Science in
Europe (FUFOSE) proposed a working definition of functional
food: a food that beneficially affects one or more target
functions in the body beyond adequate nutritional effects in a
way that is relevant to either an improved state of health and
well-being and/or reduction of risk of disease. It is consumed as
part of a normal food pattern. It is not a pill, a capsule or any
form of dietary supplement.
Practical examples of a functional food: a natural food such as
fruit or grain which may or may not be modified by plant
breeding or other technologies (e.g. lycopene-enhanced
tomatoes, vitamin E-enriched vegetable oils, vitamin A-enriched
rice); a food to which a component has been added (e.g. a
spread with added phytosterols); a food from which a
component has been removed or reduced (e.g. a yogurt with
reduced fat); a food in which one, or several components, have
been modified, replaced or enhanced to improve its health
properties (e.g. a juice drink with enhanced antioxidant content,
a yogurt with added prebiotic or probiotic).
As a Canadian comparison, Health Canada and Agriculture and
Agri-Food Canada both define functional foods as, “similar in
appearance to – or may be – conventional foods, are consumed
as part of a usual diet, and are demonstrated to have
physiological benefits and/or reduce the risk of chronic disease
beyond basic nutritional functions”1,2. Furthermore, functional
foods are created through a variety of means, including:
fortification with vitamins and/or minerals to provide added
health benefits (e.g. fortified soy beverages and fruit juices with
calcium). Addition of bioactive ingredients (e.g., muffins with
beta glucan, yogurts with probiotics and drinks with herb
blends) or food additives. Bioactive-component enhancement
through plant breeding, processing, or special livestock feeding
techniques (e.g., omega-3 eggs, milk and meat, canola oil high
in carotenoids, and wheat with enhanced lutein levels)1.
According to Coppens, food supplements were nationally
regulated in the EU until 2002, when the Food Supplements
Directive 2002/46/EC came into effect2. This directive provides
a list of the vitamins and minerals that can be used in the
manufacture of food supplements3.
In some instances, it is possible to identify and measure markers
of health and well-being rather than studying the disease under
consideration. Use of properly validated markers demands an
understanding of the mechanisms in the attainment of optimal
health or disease development. Markers must be scientifically
well established and chosen to reflect accurately the processes
of interest. Only then can the effect of consuming a functional
food on a valid proxy for the final endpoint – i.e. an improved
state of health and well-being or reduction in disease risk – be
studied3.
Markers could be chosen to reflect: a key target biological
function e.g. Bacterial populations in the gut can be measured to
demonstrate that a probiotic has successfully passed through the
stomach and could potentially have a beneficial effect in the
lower GI tract; a key stage in the development of a disease e.g.
Bone mineral density can be used as a marker in the study of a

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International Science Congress Association 2
functional food evaluating potential benefit in reducing the risk
of osteoporosis; e.g. Flow mediated dilatation (FMD) can be
used in the study of a food component designed to improve
endothelial function and so reduce the risk of cardiovascular
disease. The most known food additives are differ antioxidants,
bulking agents, food colouring, flavours, flavor enhacers,
glazing agents, stabilizers, sweeteners and the aim of this
rewieu is shortly descibe main their characteristics and effects
on human organism4.
Antioxidants
The main anthocyanins in fruits are glycosides of different
anthocyanidins, mainly cyanidin, that are widespread and
commonly contribute to the pigmentation of fruits. Citrus fruits
differ in their flavonoid profiles from other fruit species,
containing flavanones and flavones (hesperidin and naringenin)
that are not common in other fruits4.
The major polyphenolic constituents present in green tea are
epicatechin, epigallocatechin, epicatechin-3-gallate and
epigallocatechin-3-gallate. In addition to small amount of
catechins, black tea contains thearubigins and theaflavins, which
are the polymerised forms of catechin monomers and are the
major components formed during enzymatic oxidation and the
fermentation process5. The most abundant catechin in green tea,
accounts for 65% of the total catechin content. A cup of green
tea may contain 100–200 mg of epigallocatechin-3-gallate. The
epicatechin (EC), (−) epicatechin-3-gallate (ECG), (−)
epigallocatechin (EGC), (−) epigallocatechin-3-gallate (EGCG),
(+) catechin, and (+) gallocatechin (GC) are present in higher
quantities in green tea than in black or oolong tea, because of
differences in the processing of tea leaves after harvest. For
green tea, fresh tea leaves from the plant Camellia sinensis are
steamed and dried to inactivate the polyphenol oxidase enzyme,
a process that essentially maintains the polyphenols in their
monomeric forms. Black tea, on the other hand, is produced by
extended fermentation of tea leaves which results in the
polymeric compounds, thearubigins and theaflavins.
Most of the medicinal properties of green tea are associated with
the epicatechins rather than the catechins6. The green tea
catechins have been shown to be more effective antioxidants
than vitamins C and E7, and their order of effectiveness as
radical scavengers is ECG-EGCG-EGC-EC-catechin.
Flavonoids have been reported to possess a wide range of
activities in the prevention of common diseases, including CHD,
cancer, neurodegenerative diseases, gastrointestinal disorders
and others8.
Flavonols - are found at high concentrations in onions, apples,
red wine, broccoli, tea, and Ginkgo biloba9. The most common
in the American diet are Quercetin (70%), Kaempferol (16%),
and Myricetin (6%)10,11.
Quercetin is a flavonoid molecule ubiquitous in nature.
Quercetin is a flavonoid that forms the "backbone" for many
other flavonoids, including the citrus flavonoids rutin,
hesperidin, naringin and tangeritin. In studies, quercetin is found
to be the most active of the flavonoids, and many medicinal
plants owe much of their activity to their high quercetin content.
Quercetin has demonstrated significant anti-inflammatory
activity because of direct inhibition of several initial processes
of inflammation; respectively it inhibits both the manufacture
and release of histamine and other allergic/inflammatory
mediators12. In addition, it exerts potent antioxidant activity13
and vitamin C-sparing action. Quercetin and wine polyphenols
might be of therapeutic benefit in cardiovascular diseases even
though prospective controlled clinical studies are still lacking14.
A number of its actions make it a potential anti-cancer agent,
including cell cycle regulation, interaction with type II estrogen
binding sites, and tyrosine kinase inhibition. Quercetin appears
to be associated with little toxicity when administered orally or
intravenously. Much in vitro and some preliminary animal and
human data indicate quercetin inhibits tumor growth. More
research is needed to elucidate the absorption of oral doses and
the magnitude of the anti-cancer effect.
Isoflavones, respectively genistein, daidzein, glycitein are found
in soy and have an influence on bone health among
postmenopausal women, together with some weak hormonal
effects. Thus, depending on the estradiol concentration, they
exhibit weak estrogenic or antiestrogenic activity15.
Synthetic antioxidants such as butylated hydroxyanisole (BHA)
and butylated hydroxytoluene (BHT) have been used as
antioxidants since the beginning of this century. Restrictions on
the use of these compounds, however, are being imposed
because of their carcinogenicity16.
Thus, a need for identifying alternative natural and safe sources
of food antioxidant is created17 and the search for natural
antioxidants, especially of plant origin, has notably increased in
recent years18.
In particular, the hydroxybenzoic acid protocatechuic acid
(PCA) has been eliciting a growing interest for several reasons.
Firstly, PCA is one of the main metabolites of complex
polyphenols such as anthocyanins and procyanidins that are
normally found at high concentrations in vegetables and fruit,
and are absorbed by animals and humans. Since the daily intake
of anthocyanins has been estimated to be much higher than that
of other polyphenols, the nutritional value of PCA is
increasingly recognized. Secondly, a growing body of evidence
supports the concept that PCA can exert a variety of biological
effects by acting on different molecular targets. It has been
shown that PCA possesses antioxidant, anti-inflammatory as
well as antihyperglycemic and neuroprotective activities.
Furthermore, PCA seems to have chemopreventive potential
because it inhibits the in vitro chemical carcinogenesis and

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exerts pro-apoptotic and anti-proliferative effects in different
tissues19.
Sweeteners
Nowadays the most known from sweeteners additives are
glycosides stevioside from plants S. rebaudiana. Leaf extract of
S. rebaudiana promotes effects on certain physiological systems
such as the cardiovascular and renal and influences hypertension
and hyperglycemia. The chemistry of Stevia leaf extracts that
are safe to use and having antimicrobial, antibacterial, antiviral
and anti-yeast activity20. These activities may be correlated with
the presence of antioxidant compounds21. More recently,
purified extracts of S. rebaudiana (Bertoni) Bertoni
(Compositae) containing the sweet ent-kaurane-type diterpene
glycosides stevioside and rebaudioside A have become popular
as “dietary supplements”22. Sweetness of 1.0 g of dry stevia
leaves in 100 ml water was equivalent to a sucrose solution
containing 20 g of sucrose. The antioxidant activity of the
extracts of Stevia was synergistic when it was mixed with coffee
and limejuice. Complete purification of Stevia leaf extracts to
obtain pure glycosides is not necessary for it to become a
commercially acceptable sweetener.
Stabilizers
Stabilizers, thickeners and gelling agents, like agar or pectin
(used in jam for example) give foods a firmer texture. While
they are not true emulsifiers, they help to stabilize emulsions.
Pectic substances are complex high molecular mass glycosidic
macromolecules found in higher plants. They are present in the
primary cell wall and are the major components of the middle
lamellae, a thin extracellular adhesive layer formed between the
walls of adjacent young cells. In short, they are largely
responsible for the structural integrity and cohesion of plant
tissues23. Pectinases are a big group of enzymes that break down
pectic polysaccharides of plant tissues into simpler molecules
like galacturonic acids and their production occupies about 10%
of the overall manufacturing of enzyme preparations.
Pectinolytic enzymes are widely used in the food industry for
juice and wine production24. Since pectic substances are a very
complex macromolecule group, various pectinolytic enzymes
are required to degrade it completely. These enzymes present
differences in their cleavage mode and specificity being
basically classified into two main groups that act on pectin
“smooth” regions or on pectin “hairy” regions25.
In the same time a valuable byproduct that can be obtained from
fruit wastes is pectin. Pectin designates those water sluble
pectinic acid (colloidal polygalacturonic acids) of varying
methyl ester content and degree of neutralization, which are
capable of forming gels with sugar, and acids, under suitable
condition26. It is used in pharmaceutical preparation as filler, as
an agglutinator in blood therapy and also to glaze candied fruits.
Besides, it can be used to increase the foaming power of gases
in water.
The dominant and unifying structural feature in pectins is a
linear 1,4-alpha linked D-galactopyranosyl uronic acid chain.
Pectin, which is a partly esterified polygalacturonide, contains
10 percent or more of organic materials, composed of arabinose,
galactose or sugars. AUA (%) is essential to determine the
purity and degree of esterification and to evaluate physical
properties27. The higher galacturonic acid and lower ash content
are the two criteria governing its purity28.
It is evident from the data generated on AUA % of pectin from
different fruit wastes (Table 2) that purest pectin could be
obtained from mangosteen rind and lime peel, compared to
other sources. The AUA% for mangosteeti rind pectin was
73.16 and for lime peel pectin, it was 72.5%. Among these two,
mangosteen is a weaker source of pectin, whereas lime peel is
the commercial source. The value of AUA % obtained for lime
peel pectin is approximately same as that reported by Sudhakar
and Maini, which was 71.2 per cent29.
All the sugars viz, arabinose, galactose, galacturonic acid and
rhamnose, which are structural components of pectin, have free
hydroxyl groups (-OH) that can be methylated to form methoxyl
groups (-OCH3) (methylation). Depending upon the degree of
methylation, the methoxyl content of pectin varies. The
spreading quality and gel grade of pectin are dependent of their
methoxyl content. Gel grade is the weight of sugar with which
one part by weight of pectin will, under suitable conditions,
form a satisfactory jelly. This is the most important character
that determines the value of pectin in international market. As
the methoxyl content increases the spreading quality and sugar
binding capacity of pectin increase.
Pectins from passion fruit rind with methoxyi content 4.96%
recorded low gel grade (73). Gel grade was in the range of 100
to 200 for those having methoxyi content in between seven and
eight per cent30.
Properties of pectin in cell walls are sometimes modified by low
levels of hydroxyl esterification with acetyl groups. The
distribution of acetyl groups in pectin is unknown but in sugar
beet, pear and apricot pectin, acetyl levels are reported to
approach four per cent.
Bulking Agents
Bulking agents such as starch areadditives that increase the bulk
of a food without affecting its nutritional value. Starch or
amylum is a carbohydrate consisting of a large number of
glucose units joined by glycosidic bonds. This polysaccharide is
produced by all green plants as an energy store. It is the most
common carbohydrate in the human diet and is contained in
large amounts in such staple foods aspotatoes, wheat (75%),
maize (corn) (72%), rice (86%), and the root vegetables
(potatoes (24%) and cassava) (table 1)31.

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Table-1
Content of starch in different plants
Name of plant
Part of plant
Content of starch
Content of sugar
Typha latifolia
dried rhizome
58 % (25-58%)
10%
Cetraria islandica
Vegetation part
Near 44% of lichen
-
Glyceria
Weevil
75%
-
Zea mays L.
Seeds
71%
-
Artocarpus altilis
dried pulp
80 % (60-80%)
14%
Nymphaea alba
Rhizome
40%
20,00%
Avena
Grain
60%
-
Butómus umbellátus
Rhizome
60%
-
Trapa natans and Trapa
bispinosa
Nut
55%
-
Ipomoea batatas L.
Tubers
72%
-
Sorghum
-
74%
-
Manihot
-
77%
-
Pisum
grain
40%
-
Hordeum L.
grain
75%
-
Solanum tuberosum
tubers
82%
-
Oryza
grain
89%
-
Secale
grain
72%
-
Triticum L.
grain
74%
-
Althaea officinalis L.
roots
37%
10%
Sagittaria sagittifolia L.
tubers
35%
Pure starch is a white, tasteless and odorless powder that is
insoluble in cold water or alcohol. It consists of two types of
molecules: the linear and helical amylose and the branched
amylopectin. Depending on the plant, starch generally contains
20 to 25% amylose and 75 to 80% amylopectin by weight32.
Glycogen, the glucose store of animals, is a more branched
version of amylopectin.
Starch is processed to produce many of the sugars in processed
foods. Dissolving starch in warm water gives wheatpaste, which
can be used as a thickening, stiffening or gluing agent. The
biggest industrial non-food use of starch is as adhesive in the
papermaking process.
A modified starch is a starch that has been chemically modified
to allow the starch to function properly under conditions
frequently encountered during processing or storage, such as
high heat, high shear, low pH, freeze/thaw and cooling. The
modified food starches are E coded according to the
International Numbering System for Food Additives (INS)33:
1400 Dextrin, 1401 Acid-treated starch, 1402 Alkaline-treated
starch, 1403 Bleached starch, 1404 Oxidized starch, 1405
Starches, enzyme-treated, 1410 Monostarch phosphate, 1412
Distarch phosphate, 1413 Phosphated distarch phosphate, 1414
Acetylated distarch phosphate, 1420 Starch acetate, 1422
Acetylated distarch adipate, 1440 Hydroxypropyl starch, 1442
Hydroxypropyl distarch phosphate, 1443 Hydroxypropyl
distarch glycerol, 1450 Starch sodium octenyl succinate, 1451
Acetylated oxidized starch.
Food Coloring
Food coloring, or color additive, is any dye, pigment or
substance that imparts color when it is added to food or drink.
They come in many forms consisting of liquids, powders, gels
and pastes. Food coloring is used both in commercial food
production and in domestic cooking. Color additives are used in
foods for many reasons including offset color loss due to
exposure to light, air, temperature extremes, moisture and
storage conditions, correct natural variations in color enhance
colors that occur naturally, provide color to colorless and "fun"
foods.
Color additives are recognized as an important part of many
foods we eat. Some of the food colorings have the abbreviation
"FCF" in their names. This stands for "For Coloring Food"
(US)34 or "For Coloring of Food" (UK)35 (table 2.)

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Table-2
Classification of coloring36
Natural food dyes
Artificial coloring
Caramel coloring (E150), made
from caramelized sugar
FCF
Limited use
Delisted and banned
Food coloring in the EU
Annatto (E160b), a reddish-
orange dye made from the seed
of the achiote.
FD&C Blue No.
Brilliant Blue FCF,
E133 (blue shade)
Orange B (red
shade) - allowed
only for use in hot
dog and sausage
casings.
FD&C Red No. 2 –
Amaranth
Quinoline Yellow: E104
Chlorophyllin (E140), a green
dye made from chlorella algae
FD&C Blue No. 2 –
Indigotine, E132
(indigo shade)
Citrus Red 2 (orange
shade) - allowed
only for use to color
orange peels.
FD&C Red No. 4
Carmoisine: E122
Cochineal (E120), a red dye
derived from the cochineal
insect, Dactylopius coccus
FD&C Green No. 3
–Fast Green FCF,
E143 (turquoise
shade)
-
FD&C Red No. 32
was used to color
Florida oranges
Ponceau 4R: E124
Betanin (E162) extracted from
beets
FD&C Red No. 40–
Allura Red AC,
E129 (red shade)
-
FD&C Orange
Number 1 was one
of the first water
soluble dyes to be
commercialized, and
one of seven
original food dyes
allowed under the
Pure Food and Drug
Act of June 30, 1906
Patent Blue V: E131
Turmeric (curcuminoids, E100)
FD&C Red No. 3 –
Erythrosine, E127
(pink shade,
commonly used in
glacé cherries)
-
FD&C Orange No.
2э was used to color
Florida oranges
Green S: E142
Saffron (carotenoids, E160a)
FD&C Yellow No.
5–Tartrazine, E102
(yellow shade)
-
FD&C Yellow No.
1, 2, 3, and 4
-
Paprika (E160c)
Lycopene (E160d)
Elderberry juice
Pandan (Pandanus
amaryllifolius), a green food
coloring
Butterfly pea (Clitoria ternatea),
a blue food dye
FD&C Yellow No.
6–Sunset Yellow
FCF, E110 (orange
shade)
-
FD&C Violet No. 1
-
Flavor Enhancers
Flavor enhancers are food additives commonly added to food
and designed to enhance the existing flavors of products37.
When flavor compounds are added to foods, no health hazards
should arise from the concentrations used. The flavor contains
flavoring substance and solvents or carries; the concentration of
a single flavoring substance in the food does not usually exceed
10-20 ppm. The commonly used flavour enhancers are by
Australian and European (by E number) classification (table 3.).

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Table-3
Flavour enhancers are by Australian and European (by E number) classification
Australian
European (by E number)
620 glutamic acid
Glutamic acid (an amino acid) and its salts:
E620 Glutamic acid
E621 Monosodium glutamate, MSG
E622 Monopotassium glutamate
E623 Calcium diglutamate
E624 Monoammonium glutamate
E625 Magnesium diglutamate
621 monosodium glutamate, MSG
Guanylic acid (a ribonucleotide) and its salts:
E626 Guanylic acid
E627 Disodium guanylate, sodium guanylate
E628 Dipotassium guanylate
E629 Calcium guanylate
622 monopotassium glutamate
Inosinic acid (a ribonucleotide) and its salts:
E630 Inosinic acid
E631 Disodium inosinate
E632 Dipotassium inosinate
E633 Calcium inosinate
623 calcium diglutamate
Mixtures of guanylate and inosinate:
E634 Calcium 5'-ribonucleotides
E635 Disodium 5'-ribonucleotides
624 monoammonium glutamate
Maltol and ethyl maltol:
E636 Maltol
E637 Ethyl maltol
625 magnesium diglutamate
627 disodium 5'-guanylate
631 disodium 5’-inosinate
635 disodium 5'-ribonucleotides
636 maltol
637 ethyl maltol
640 glycine
641 l-leucine
Amino acids and their salts:
E640 Glycine and its sodium salt
E641 L-Leucine
Flavoring substances is the general name given to certain
substances that possess no nutritional properties and are used to
improve the taste and aroma of food. Flavoring substances
include spices, such as mustard, pepper, clove, bay leaf,
caraway, dill, cardamom, ginger, vanilla, and cinnamon; food
acids, such as acetic, citric, tartaric, and malic; and aromatic
essences. When ingested with food, flavoring substances
(especially spices) stimulate the olfactory and gusta-tory nerves,
which in turn intensify salivation and secretion of gastric and
pancreatic juices. Flavoring substances directly stimulate the
mucous membrane of the digestive tract thereby increasing the
flow of digestive juices, which improve the appetite as well as
the digestion and assimilation of food38.
For flavoring preparations sold by retail, the carriers, diluents,
solvents and other additives present in the flavoring product are
required to be declared as ingredients on the label if they are
performing a technological function in that food (i.e. they are
acting as food additives not present as processing aids). The
classification which is regarding nature of flavoring substances
is presenting 4 differ classes of substances: natural, nature-
identical, artificial and smoke flavoring substances39.
Natural flavoring substances means flavoring substances
obtained from plant or animal raw materials, by physical,
microbiological or enzymatic processes. They can be either used
in their natural state or processed for human consumption, but
cannot contain any nature-identical or artificial flavoring
substances.
Nature-identical substances means flavoring substances that are
obtained by synthesis or isolated through chemical processes,
which are chemically identical to flavoring substances naturally
present in products intended for human consumption. They
cannot contain any artificial flavoring substances.

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Artificial flavoring substances means flavoring substances not
identified in a natural product intended for human consumption,
whether or not the product is processed. Artificial flavoring
substances which are aromatic substances not found in the
natural product for human consumption (whether or not
processed)40. There are fewer varieties of such flavoring
substances because they are made by chemical synthesis with
the chemical structure which does not exist in the natural world.
Based on this, the safety of these flavoring substances is a cause
for great concern. In China, the flavoring substances listed in the
GB / T 14156-1993 "Foods Flavors and Coding" are considered
harmless to human body (with certain dosage) after the
evaluation of toxicology. Except individual varieties through the
sufficient toxicology evaluation, they are currently allowed to
be used temporarily.
As example a strawberry-flavored milk could contain as natural
flavoring substances, whether derived from strawberries and
not; a nature-identical flavoring substance that has been
synthesized, but is chemically identical to a substance found in
nature (like cyclodextrins), or an artificial flavor, that has been
synthesized and has not yet been identified in any natural
product41.
For example cyclodextrins (CDs) are cyclic oligomers widely
used in the food industry as food additives, for stabilization of
flavors, for elimination of undesired tastes or other undesired
compounds such as cholesterol and to avoid microbiological
contaminations and browning reactions42. Cyclodextrins are
produced from starch by means of enzymatic conversion. α-CD
is food additive E459 and widely used in food technology
production.
Smoke flavoring is a natural flavoring concentrate obtained by
subjecting untreated and uncontaminated hardwood, including
sawdust and woody plants, to one or more of the following
processes (controlled burning, dry distillation at appropriate
temperatures and/or treatment with superheated steam) and
obtaining fractions which have the desired flavor potential.
Flavor enhancers are food additives commonly added to food
can have differ effect (table 4).
Table-4
Nature of flavor enhancers and their effects
Number
Name
Characteristics
620
E620
Glutamic acid
Natural amino acid (building block of protein). Commercially prepared from molasses by
bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein.
Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high
concentrations in ripened cheese, breast milk, tomatoes and sardines. Flavor enhancer, salt
substitute used in sausages, seasoning, savory snacks - many savory foods. An amino acid
present in many animal and vegetable proteins, derived commercially from bacteria; might cause
similar problems as MSG (621), young children should avoid it. It could kill nerve cells,
resulting in diseases such as Huntington's, Alzheimer's and Parkinson's43
621
E621
Monosodium L-
glutamate (MSG)
Sodium salt from glutamic acid (E620), a natural amino acid (building block of protein).
Commercially prepared from molasses by bacterial fermentation. Added to any savory processed
protein food. In cigarettes and animal food. In over 10,000 foods in USA. Flavour enhancer
derived from the fermentation of molasses, salt substitute; adverse effects appear in some
asthmatic people, should not be permitted in foods for infants and young children as it could
damage the nervous system. Typical products are canned vegetables, canned tuna, dressings,
many frozen foods. To be avoided. It could kill nerve cells, resulting in diseases such as
Huntington's, Alzheimer's and Parkinson's. Pregnant women, children, hypo-glycemic, elderly
and those with heart disease are at risk from reactions. 71 healthy subjects were treated with
placebos and monosodium L-glutamate (MSG) doses of 1.5, 3.0 and 3.15 g/person, which
represented a body mass-adjusted dose range of 0.015-0.07 g/kg body weight before a
standardized breakfast over 5 days. A significant (P < 0.05) negative correlation between MSG
dose and after-effects was found. The profound effect of food in negating the effects of large
MSG doses was demonstrated44.
622
E622
Monopotassium L-
glutamate
Potassium salt from glutamic acid (E620), a natural amino acid (building block of protein).
Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable
protein, such as gluten, or soy protein. Less used and not as salty, low sodium salt substitute. Can
cause nausea, vomiting, diarrhoea, abdominal cramps; typical products are low sodium salt
substitutes. Not for babies less than 12 months old or those people with impaired kidneys45.
623
Calcium di-L-
Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable

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E623
glutamate
protein, such as gluten, or soy protein. Salt substitute, no known adverse effects, but possible
problems for asthmatics and aspirin sensitive people.
624
E624
Monoammonium L-
glutamate
Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable
protein, such as gluten, or soy protein. Salt substitute, flavor enhancer. No known adverse
effects.
625
E625
Magnesium di-L-
glutamate
Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable
protein, such as gluten, or soy protein. Salt substitute, flavor enhancer. Hardly used, only in low
sodium meat products. No known adverse effects.
E626
Guanylic acid
Not listed for use in Australia. Guanylic acid is a natural acid, which is part of RNA, one of the
genetic carrier molecules in the cell. It is thus part of all cells in all living organisms.
Commercially prepared from yeast extract or sardines. Asthmatic people should avoid guanylic
acid and guanylates. As guanylates are metabolized to purines, they should be avoided by people
suffering from gout. Guanine nucleotides may be utilized to a greater degree during severe stress
and administration of exogenous guanine nucleotides may produce more effective protein
anabolism under these circumstances46.
627
E627
Disodium guanylate
Flavor enhancer. Isolated from sardines or yeast extract; not permitted in foods for infants and
young children. Persons with gout, hyperactivity, asthmatics and aspirin sensitive's should avoid
it. It is found in instant noodles, potato chips and snacks, savory rice, tinned vegetables, cured
meats, packet soup. Glucose is oxidized quantitatively to carbon dioxide with hydrogen
peroxide47 in the presence of disodium phosphate which can may oxidative effect later; in the
absence of the latter no oxidation occurs or only very slowly. Warburg and Yabusoe 48
found that fructose in the presence of disodium phosphate is oxidized by atmospheric
oxygen, while glucose is not thus affected.
E628
Dipotassium
guanylate, 5'-
Flavor enhancer. Guanylic acid and guanylates do not have the specific umami taste but strongly
enhance many other flavours, thereby reducing the amounts of salt needed in a product.
Asthmatic people should avoid guanylic acid and guanylates. As guanylates are metabolised to
purines, they should be avoided by people suffering from gout. However, the concentrations used
are generally so low that no effects are to be expected. Guanlyic acic and guanylates are
generally produced from yeasts, but partly also from fish. They may thus not suitable for vegans
and vegetarians.
E629
Calcium guanylate
Calcium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic
carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially
prepared from yeast extract or sardines. Flavour enhancer. Guanylic acid and guanylates do not
have the specific umami taste but strongly enhance many other flavours, thereby reducing the
amounts of salt needed in a product. Used in many products, mainly in low-salt/sodium products.
Acceptable daily intake (ADI): None determined. Guanylates may not be used in products
intended for children under 12 weeks. Asthmatic people should avoid guanylic acid and
guanylates. As guanylates are metabolised to purines, they should be avoided by people suffering
from gout.
E630
Inosinic acid
A natural acid, that is mainly present in animals. Commercially prepared from meat or fish
(sardines). May also be produced by bacterial fermentation of sugars. Used by athletes to
supposedly increase the oxygen capacity of their blood. Used in many products. The extraneous
inosinic acid addition may contribute to the improvement of growth, meat quality, and deposition
of inosinic acid in broilers48. Acceptable daily intake (ADI): None determined. Inosinates may
not be used in products intended for children under 12 weeks. Asthmatic people should avoid
inosinates. As inosinates are metabolised to purines, they should be avoided by people suffering
from gout. Inosinates are generally produced from meat, but partly also from fish. They are thus
not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and
Hindus, depending on the origin of the product. Only the producer can provide information on
the origin.
631
Disodium inosinate
May be prepared from meat or sardines; not permitted in foods for infants and young children.

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E631
Gout sufferers avoid. It is found in instant noodles, potato chips and snacks, savoury rice, tinned
vegetables, cured meats, packet soup. Asthmatic people should avoid inosinates. As inosinates
are metabolised to purines, they should be avoided by people suffering from gout. Frequently
contains MSG (621)
E632
Dipotassium inosinate
Potassium salt of inosinic acid (E630), a natural acid, that is mainly present in animals.
Commercially prepared from meat or fish (sardines). May also be produced by bacterial
fermentation of sugars. Flavour enhancer. Inosinic acid and inosinates do not have the specific
umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or
other flavour enhancers needed in a product49. Used in many products. Mainly used in low
sodium/salt products. Acceptable daily intake (ADI): None determined. Inosinates may not be
used in products intended for children under 12 weeks. Asthmatic people should avoid
inosinates. As inosinates are metabolised to purines, they should be avoided by people suffering
from gout. However, the concentrations used are generally so low that no effects are to be
expected. Inosinates are generally produced from meat, but partly also from fish. They are thus
not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and
Hindus, depending on the origin of the product. Only the producer can provide information on
the origin.
E633
Calcium inosinate
Calcium salt of inosinic acid (E630), a natural acid, that is mainly present in animals.
Commercially prepared from meat or fish (sardines). May also be produced by bacterial
fermentation of sugars. Flavour enhancer. Inosinic acid and inosinates do not have the specific
umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or
other flavour enhancers needed in a product. Used in many products. Mainly used in low
sodium/salt products. Acceptable daily intake (ADI): None determined. Inosinates may not be
used in products intended for children under 12 weeks. Asthmatic people should avoid
inosinates. As inosinates are metabolised to purines, they should be avoided by people suffering
from gout. However, the concentrations used are generally so low that no effects are to be
expected. Soluble guanylate cyclase activity of brain is stimulated by Ca2+ in the presence of
low concentrations of Mn2+. Unlike Ca2+ stimulation of adenylate cyclase, the effect does not
depend upon interaction of guanylate cyclase with a specific high-affinity Ca2+-binding
protein50.
E634
Calcium 5'-
ribonucleotides
Mixture of calcium salts of guanylic (E626) and inosinic acid (E630). Flavour enhancer.
Guanylates and inosinates do not have the specific umami taste but strongly enhance many other
flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product.
Used in many products. Mainly used in low sodium/salt products. Acceptable daily intake (ADI):
None determined. Guanylates and inosinates may not be used in products intended for children
under 12 weeks. Asthmatic people should avoid guanylates and inosinates. As guanylates and
inosinates are metabolised to purines, they should be avoided by people suffering from gout.
However, the concentrations used are generally so low that no effects are to be expected51.
635
E635
Disodium 5'-
ribonucleotide
Made from 627 and 631. Check imported foods. May be associated with itchy skin rashes up to
30 hours after ingestion; rashes may vary from mild to dramatic; the reaction is dose-related and
cumulative, some individuals are more sensitive than others; typical foods include flavoured
chips, instant noodles and party pies. Avoid it, especially gout sufferers, asthmatics51 and aspirin
sensitive people.
E635
Sodium 5'-
ribonucleotide
Mixture of sodium salts of guanylic (E626) and inosinic acid (E630). Check imported foods.
May be associated with itchy skin rashes up to 30 hours after ingestion; rashes may vary from
mild to dramatic; the reaction is dose-related and cumulative, some individuals are more
sensitive than others; typical foods include flavoured chips, instant noodles and party pies. Avoid
it, especially gout sufferers, asthmatics and aspirin sensitive people. Banned in Australia.
Treatment disodium 5′-ribonucleotide on reproductive function over three generations in the rat
did not appear to affect parent animals and significant changes in next generation (as assessed by
the incidence of mortality, bodyweight change, food consumption, mating performance,
pregnancy rate, gestation period, and post-mortem findings)52.

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636
E636
Maltol
Derived from the bark of larch trees, pine needles, chicory wood, oils and roasted malt; it may be
produced synthetically. Artificial sweetener, flavour enhancer used in baked goods to give a
'fresh baked' taste and smell in bread and cakes, chocolate substitute, soft and fizzy drinks, ice
cream, jam. In large quantities it can help aluminum pass into the brain to cause Alzheimer's
disease. Sometimes lactose (from cow's milk) is used. It should thus be avoided by vegans. It
does not contain lactose and can be used by lactose-intolerant people. Acceptable daily intake
(ADI): Up to 2 mg/kg bodyweight. Some countries ban it for babies and young children. The
results of experiment with neuro-protective effect of maltol on oxidative damage in the brain of
mice challenged with kainic acid are suggested to be a functional agent to prevent the oxidative
damage in the brain of mice53
637
Ethyl maltol
Derived from maltol chemically. It is related to the more common flavorant maltol by
replacement of the methyl group by an ethyl group30. Needs more testing. Base for essences,
synthetic artificial flavour and flavour enhancer. Sometimes lactose (from cow's milk) is used. It
should thus be avoided by vegans. It does not contain lactose and can be used by lactose-
intolerant people. Some countries ban it for babies and young children. Acceptable daily intake
(ADI): Up to 2 mg/kg bodyweigh. In same time the pyrones, maltol and ethyl maltol, are able to
enhance the initial stages of iron uptake from the intestinal lumen, possibly by holding the iron in
a readily absorbable form, but do not influence subsequent iron distribution and so may
provide safe and palatable alternatives to those iron preparations presently available for the
treatment of iron deficiencies54.
640
E640
Glycine (and its
sodium salts),
glycol, amino acetic
acid
Flavour modifier. Glycine is a natural amino acid, a building block of protein55. Mainly produced
from gelatin, partly synthetic. It is a nutrient, mainly for yeast in bread. Also used as a bread
enhancer. Genetically coded amino acid used in dietary supplements. Can be mildly toxic if
ingested Glycine is responsible, at least in part, for the ability of this amino acid to ameliorate
cisplatin nephrotoxicity56. Glycine is produced mainly from gelatin, which is derived from
animal bones. It is therefore not suitable for vegans, vegetarians. Only the producer can provide
the origin of the product.
Conclusion
The review demonstrates that nowadays is presented many
differ plants sources of food additives with natural origin and
also artificial food additives. However, the review points out a
series of aspects which warrant attention e.g. that many
substances have not been re-assessed for many years, although
new data are accumulating in the scientific literature and in
certain cases calls for a new assessment of their effects on
human health. It is recommended that a mechanism be put in
place in EU, which ensures a systematic, periodic review of all
permitted food additives. In the meantime it is suggested to use
the data in the present review as help for to know common
situation with food additives as some part of functional food
system.
Acknowledgements
The authors gratefully acknowledge the doctoral Erasmus
Mundus fellowship (in the Department of Storing and
Processing of Plant Products, Slovak University of Agriculture
in Nitra) award.
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