Chemicals in Food

All the parts of food are chemicals. People eat the majority of their food made up of chemicals called carbs, fat, proteins, minerals, and water. The vitamins and natural antioxidants, antimycotics, buffers, thickeners, emulsifiers, chelating agents, colours, and flavours are just a few of the small amounts of other chemicals found in food.

However, to make food more appealing and last longer, many chemicals are added to it. There are a lot of food additives out there. Still, the main ones are food colours and sweeteners, antioxidants, fat emulsifiers, stabilising agents, flour improvers (like gluten), food preservatives, and nutritional supplements like minerals, vitamins, and amino acids.

Only a nutritional supplement has any nutritional value; the other chemicals don’t. Many types of chemicals listed below are used nowadays as chemicals in food.

Food Additives

Food additives are chemicals in food that are added to improve the look, taste, or even to keep the flavours of the food. Some of them, such as sugar and salt, are naturally occurring flavours. However, chemists have developed many different flavours. A good example would be methyl salicylate.

The following are examples of major food additives:

1. Food colours

2. Preservatives

3. Enzymes

4. Artificial Flavours and Sweetener

• Food Colours

In the food industry, food colours are chemical compounds that have been produced to improve the look of food by adding artificial colour to it. Food colours (dyes) are used to enhance the look of food products by adding colour to them. Acidic and basic dyes are two types of synthetic dyes that are commonly used. Carmoisine, erythrosine, sunset yellow, indigo, and other food colours are examples of natural colours.

• Preservatives

A food preservative is a chemical compound that prevents the rotting of food material by eliminating the food spoilage microorganisms present in the food material. Antibacterial, antifungal, and antimicrobial preservatives are chemicals used to preserve food against bacteria, yeast, and mould. Examples of some natural food preservatives are Salt, Freezing, Canning, etc. Here are some chemical preservatives examples:

• Sodium Benzoate

Sodium benzoate is water-soluble. It is used to preserve fruit juices and squashes, among other things. It eliminates the bacteria that cause food spoilage.

• Sodium Metabisulphite

Foods like jams, pickles, squashes, and similar items are preserved with sodium metabisulphite.

• Sorbic Acid

Mould and yeast development are inhibited by using sorbic acid and its salts. Sorbic acid is a powerful antifungal agent. A variety of items, including cheese, baked goods, and some meats, are treated to keep yeasts and moulds from growing.

• Enzymes

When it comes to converting processes from one material to another, enzymes are biological catalysts that are utilised. The enzymes participating in a chemical process reduce the energy and time necessary to finish. Food processing companies employ enzymes in manufacturing chemicals in food items such as dairy products, fruit juices, beer, bread, and other baked goods.

• Artificial Sweeteners:

Sucrose and fructose are two of the most common natural sweeteners. Many people use artificial sweeteners because they add calories and cause tooth decay. For example, some of them are saccharin, aspartame, alitame, sucralose, cyclamate, and L-glucose.

• Saccharin

It is one of the most widely used sweetening compounds, and it may be found in a variety of items, including beverages, sweets, pharmaceuticals. However, it has a severe bitter (or metallic) taste at high concentrations. 

• Aspartame

Sodium aspartate is an amino acid dipeptide created by combining aspartic acid and phenylalanine to form aspartame. It is a non-saccharide sweetener that is around 200 times sweeter than cane sugar in terms of sweetness. There is no unpleasant chemical (or) metallic aftertaste felt with artificial sweeteners.

• Cyclamate

Cyclamate has a sweetness that is approximately seven times greater than sucrose in terms of sweetness. Researchers discovered that the combined sweetness of cyclamate and saccharin (10:1) was significantly sweeter than either of the two substances alone.

• Alitame

Alitamame is an artificial sweetener composed of aspartic acid and alanine as part of a dipeptide bonding. It is thought that the new amine attached to the alanine moiety of alitame is responsible for the increased sweetness potency of alitame.

Compared to sucrose, alitame is approximately 2000 times sweeter and is more stable than aspartame. The sweetness of food is difficult to manage when it is used as an artificial sweetener due to the high intensity of the sweetener used.

• Sucralose

A trichloro-derivative of sucrose, it is a sweetener used in baking. When cooked at the appropriate temperature, it has the appearance and flavour of sucrose. In addition to being about 600 times sweeter than sucrose, it has no known negative effects on tooth decay or illness.

Advantages of Chemicals in Food

• The nutritional content of food can be improved or maintained by adding certain additions to the recipe.

• Ensures that food remains fresh for significantly longer periods

• Making seasonal vegetables and fruits available all year long saves time and money.

• Cheaper

• Increases the nutritional value of food, for example, by adding vitamin C to bread.

• Also, using a sweetener instead of sugar can help you consume fewer calories overall.

Disadvantages of Chemicals in Food

• ADHD and other behavioural disorders have been linked to adding chemicals in food.

• An allergic response can occur in certain persons, especially youngsters.

• Asthma-related links may have a harmful effect on certain individuals

• High blood pressure is a problem that may be exacerbated.

• When canned food is used instead of genuine ingredients, the food is less healthy.

• Calories may be more abundant.

Conclusion

Despite the fact that food additives have been in use since the Neanderthal era, they have achieved enormous popularity and use in recent years. Working women, in particular, have benefited from the scientific use of premade mixes, flavouring and colouring agents, and essences to keep up with the demands on their time. Aside from that, additives aid in the production of convenience meals, which are foods that may be cooked quickly and simply.