ABOUT EDITORIAL ARTICLES RECIPES PROJECTS NEWS & VIEWS BAKERY LEADERS FORMS
ROLE OF BAKERY ADDITIVES
Dr.Arvind Saxena, Sr. Analyst (Retd.)
(Quality Section), Deptt of Plant Breeding and Genetics
PAU, Ludhiana
Address: H. No. 185 –C Rajguru Nagar, Ludhiana, Pin: 141012
Additions to food have been made since pre-historic times, mainly to help preserve food and make it safer to eat. Salt, vinegar and sugar are traditional methods of preservation. In today’s kitchen we use much flavouring and colours, including cream of tartar and baking powder – but seldom recognise that these are food additives. Many substances used as additives also occur naturally in foods, e.g. citric acid in fruits.
The most common additives in flour are ascorbic acid (vitamin C) and in some cases alpha amylase. The latter is an enzyme that occurs naturally in wheat but at variable levels. A small quantity may be added to standardise levels in flour and make it bake more consistently. However not all flour is treated in this way; it depends on the customer’s requirements. Raising agents such as sodium bicarbonate are added to make self-raising flour. Other additives may be used at bakeries; the most common are emulsifiers, which are derived from oils; and preservatives. Before they can be used for food production, additives must pass rigorous approval procedures at National, European and International level.
Apart from major ingredients like flour , fat , sugar , salt , ammonium bicarbonate and others, Bakers should also be aware of numerous food additives available for bakery products Most bread flours contain various additives for improving the baking qualities (ease of manufacture), appearance, or nutritional value of the baked product. All flour other than wholemeal is made from mixtures of white flour, other wheat components and various additives. These may include (unintended) pesticide residues, anti-oxidants, colouring matter, emulsifiers, flavouring agents, flour improvers, preservatives, stabilisers, etc.
Bakery additives are the ingredients apart from major ingredients like flour, fat, sugar that are used in baked foods at relatively low levels & have a range of functions to perform that include:
- Improving the keeping quality of a food by making it last longer on the shelf or in the fridge, e.g. a preservative to prevent growth of bacteria or humectants to prevent food drying out.
- Improving the taste or appearance of a food, by the addition of flavours, thickeners and colours. Consumers can actually be offered a wider choice of foods due to the existence of additives. Many manufactured foods contain additives, including margarine, ice cream and bread.
Food additives can occur naturally, such as red colour from beetroot (Beet red), and purple colour from grape skins (anthocyanins). These colours can be extracted and added to other foods. Other additives are found in nature but can also be manufactured, e.g. ascorbic acid. Lastly, some additives are manufactured but not found in nature, such as aspartame, which is used to replace sugar.
The following additives would normally be included among the ingredients list on bread wrappers
Processing Aids
Various enzymes and processing aids are also permitted for use in bread making. They are destroyed by the baking process and therefore do not need to be listed on the label. In fact, enzymes are naturally present in flour and also developed by yeast as it ferments, but sometimes they may also be added in very small quantities to help create better dough.
Flour Treatment Agents
These are used to ensure good loaf volume and improve the crumb structure, softness and colour. Vitamin C, or ascorbic acid, (E300) is the most common flour treatment agent used in bread making. Cyseine – an amino acid derived from vegetable sources – may be used by some bakers.
Emulsifying Agents
These are used to provide dough stability and tolerance in addition to improving loaf volume and crumb structure and maintaining softness. They come from vegetable oils, the most commonly used are E471 and E472.
Many other additives are permitted. Caramel, α-amylases and proteinases are permitted in wholemeal flour. Several other additives are permitted in self-raising wholemeal flour. Self raising flour is a plain flour with added raising agents, including sodium bicarbonate (alkaline) and acid calcium phosphate. These react in water to produce carbon dioxide. Wholemeal bread may contain many of the chemical additives permitted in white flour. ‘Brown’ bread is usually made from white flour coloured brown with caramel (plus mandatory added nutrients), and at least 0.6% added crude wheat-derived fibre. ‘Wheat germ’ bread must contain no less than 10% added processed wheat germ.
Regulations require that all flour other than wholemeal have calcium carbonate, iron, thiamine (vitamin B1) and nicotinic acid (vitamin B3) added to improve nutritive value. Industrial efficiency requires that bread be made quickly. Consistent flour quality is an important factor in this and chemical help is at hand:
- Flour bleaching agents – additives used to remove colour from flour and improve baking qualities.
- Flour treatment agents (other than enzyme preparations) – added to flour or dough to improve its baking quality.
- Enzyme preparations – additives consisting of one or more enzymes with or without the addition of supplementary material to facilitate the storage, sale, standardisation, dilution or dissolution of the enzyme or enzymes.
A small sample of the additives that may be used in flour and bread:
| CODE NUMBER | ADDITIVE | DETAILS |
| 220 | Sulphur dioxide | improvement agent for biscuit and pastry flour except wholemeal |
| 223 | Sodium meta-bisulphite | Preservative for biscuit and pastry flour except wholemeal. |
| 300 | L-Ascorbic acid | Improvement agent for flour except wholemeal and for wholemeal bread. |
| 920 | L-Cysteine hydrochloride | improvement agents for biscuit flour except wholemeal and those containing E220 or E223 and for other flour except wholemeal, and bread except wholemeal |
| 925 | Chlorine | bleach and improvement agent for cake flour except wholemeal |
| 926 | Chlorine dioxide | bleach and improvement agent for flour and bread except wholemeal |
CONTROLLING THE USE OF ADDITIVES
Before an additive can be used in a food it is necessary as per Food Safety & Standards Authority of India (FSSAI) to ensure that it is in the permissible list. This checks that the food additive is safe at the level proposed to be used, and that there are sound technological reasons for the use of the additive. Given underneath is The Food Standards Code lists enlisting which additives can be used and in what foods.
LABELLING
All food ingredients, including any additives, must be included in the ingredient list on the packaging. The ingredients are listed in descending order of weight. Within the list of ingredients, the class name of the additive will be listed followed by the additive name or code number in brackets. For example, Thickeners (pectin) or Thickeners (440). Class name – all food additives are grouped into classes according to their function. For example, all colour additives are used to colour food, so are in one group. In the case of a food additive having more than one function then it is classified under both classes and the appropriate class name is used on the label. Code numbers – most food additives have code numbers, and are part of an international numbering system. Code numbers use less space on labels than names and they help avoid confusion as some additives have more than one or similar names. Enzymes and flavours are not required to be specifically identified with code numbers, so they are required to be labelled by their class name only. listed are group names for additives and examples of additives in these groups used in bakery product or of interest to bakers.
(A) COLOURS
Colours make foods look more attractive. They are added to help identify flavours, to make food look brighter and to restore colour that may have been lost during processing.
| CODE NUMBER | ADDITIVE | DETAILS | FOOD |
| 100 | Curcumin | Orange-yellow colour that is extracted from the roots of the turmeric plant. | Curry, fats and oils, processed cheese. |
| 101 | Riboflavin | Riboflavin (vitamin B2) can be obtained by fermenting yeast or synthesised artifi cially. In foods, it is used as an orange-yellow colour. | Sauces, processed cheese and foodswith added vitamins such as bread. |
| 160a | Beta-carotene | Orange-yellow colour found in plants such as carrots, tomatoes and oranges. | Soft drinks, margarine, butter, yoghurt. |
| 150a | Plain Caramel | Dark brown to black colour. About 90% of all colouring used is caramel. Obtained by the heating of sugars. | Confectionery, baked foods, chocolate,vinegar. |
| 123 | Amaranth | Dark purple synthetic colour. Similar in colour to blackcurrants. | Powdered soup, jam, ice cream, instant gravy. |
(B) PRESERVATIVES
Preservatives are used to improve the safety of food by controlling the growth of mould, bacteria and yeast that cause food to deteriorate. The most common form of preservative used is vinegar. This adjusts the acidity level (pH) of the loaf to prevent the development of mould spores and other spoilage organisms. Vinegar is a natural ingredient and is not regarded as a food additive. Sometimes fermented wheat flour may be used, which also acts as a preservative by making the dough more acid. Sourdoughs benefit from the same effect. Calcium Propionate (E282) inhibits the growth of mould spores and bacteria directly. It is not widely used in the bakery sector but may feature in some long life brands.
| CODE NUMBER | ADDITIVE | FUNCTIONS IN BAKERY/FOOD PRODUCTS |
| 200 | Sorbic acid | Sorbates are naturally occurring substances and they are among the most important food preservatives for industrialised countries. Sorbic acid has two important advantages in that it is effective over a wide range of foods, including beverages, dairy products and baked goods, and it adds no taste or flavour to products. |
| 201 | Sodium sorbate | |
| 202 | Potassium sorbate | |
| 203 | Calcium sorbate | |
| 280 | Propionic acid | The propionates are examples of naturally occurring preservatives. They work best in the more Sodium propionate alkaline conditions of bakery products and may be used to delay green mould growth on Sodium propionate alkaline conditions of bakery products and may be used to delay green mould growth on bread. |
| 281 | Sodium propionate | |
| 282 | Calcium propionate | |
| 283 | Potassium propionate |
(C) ACIDITY REGULATORS
Acidity regulators are used to increase the acidity of a product. They can be added for taste but are mainly used to help control dough fermentation or leavening, or to reduce spoilage caused by growth of mould, rope and bacteria.
| CODE NUMBER | ADDITIVE | DETAILS |
| 260 | Acetic acid, glacial | 0.8 (dilute) 0.6–1.5 (vinegar) |
| 262 | Sodium acetate orsodium diacetate | 0.125–0.4 |
| 263 | Calcium acetate | 0.125–0.4 |
| 524 | Sodium hydroxide | Caustic soda – strong alkali used as acidity regulator in bakery products. |
(D) ANTIOXIDANTS
Antioxidants help to prevent oils and fats from deteriorating and developing rancid flavours. They also slow down colour and flavour changes so foods made using oils and fats can be kept for longer.
| CODE NUMBER | ADDITIVE | FUNCTIONS IN BAKERY/FOOD PRODUCTS |
| 300 | Ascorbic acid | Beers, cut fruits, jams, dried potato. Helps to prevent cut and pulped foods from going brown by preventing oxidation reactions that cause the discolouration. |
| 301 | Sodium ascorbate | |
| 302 | Calcium ascorbate | |
| 303 | Potassium ascorbate | |
| 306 | Tocopherols | Oils, meat pies. Obtained from soya beans and maize. Reduces oxidation of fatty acids and some vitamins. |
| 330 | Citric acid | Jam, tinned fruit, biscuits, alcoholic drinks, cheese, dried soup. |
| 331 | Sodium citrates | |
| 332 | Potassium citrates | |
| 333 | Calcium citrate |
* Denotes additives that can also be added to food as a vitamin or mineral, where the food standards code permits.
(E) EMULSIFIERS
Emulsifiers are used to ensure that mixtures of oil and water (emulsions) stay mixed together. In addition to this emulsifiers can also aerate, increase product softness, reduce staling and modify structure and consistency.
| CODE NUMBER | ADDITIVE | FUNCTIONS IN BAKERY/FOOD PRODUCTS |
| 322 | Lecithin | Natural emulsifier found in egg yolk. Used in range of baked goods including doughnuts and cakes to control flow and viscosity. |
| 471 | Mono- & di-glyceridesof fatty acids | Used as an emulsifier in fat emulsions; can be added as a dispersion in water. In yeast raised foods it improves softness and shelf life. |
| 472 a | Acetic and fatty acids esters of glycerol | Esters emulsify and flavour the products in which they are added. |
| 472b | Lactic and fatty acids esters of glycerol | |
| 472c | Citric and fatty acids esters of glycerol | |
| 472e | Diacetyl tartaric and fatty acid esters of | ‘Datem’, used as dough conditioner (strengthen) and sometimes crumb softener. |
| 481 | Sodium lactylate or sodium oleyl lactylate | Able to bind with gluten – improving dough strength, and starch – which improves crumb softness. When used in bread it improves texture and softness and reduces staling. |
| 482 | Calcium lactylate or calcium oleyl lactylate | Used in a similar way to SSL (481). It improves mixing tolerance of a dough, increases loaf volume, improves texture and shelf life. |
(F) THICKENERS, STABILISERS, GELLING AGENTS
Thickeners thicken food and ensure uniform consistency. They include modified starches. Stabilisers make it possible for two or more ingredients (which usually don’t stay mixed) to stay together. Gelling agents modify food texture through the formation of a gel to help food set.
| CODE NUMBER | ADDITIVE | FUNCTIONS IN BAKERY/FOOD PRODUCTS |
| 400 | Alginic acid | Alginates are alginic acid salts sourced from algae. Sodium alginate dissolves in cold water, with 1% forming a firm gel. Alginates are water binding additives in bakery products. They increase water absorption, which increases water per unit weight in the final bakedproduct. They increase lift in puff pastry products. Alginates make it possible to use fl ours with slightly lower water absorption rates. |
| 401 | Sodium alginate | |
| 402 | Potassium alginate | |
| 403 | Ammonium alginate | |
| 404 | Calcium alginate | |
| 405 | Propylene glycol alginate | |
| 406 | Agar | Tasteless gum extracted from certain types of Pacifica and seaweed. Agar contains an unusual polysaccharide that acts as a powerful gelling agent. It is used to make confectionery including marshmallow pie filling and meringue. |
| 407 | Carrageenan | Seaweed extract. As per alginates, used as water binding additive or gum in baked product, such as puff pastry and toppings. |
| 410 | Locust bean gum or carob bean gum | Made from two plant seeds. A 0.5% solution gives a thick liquid and 5% a thick paste. They resist acid attack so are used to thicken fruit pies. |
| 412 | Guar gum | |
| 414 | Acacia gum or gum arabic | Made from the acacia tree. Nearly tasteless and odourless and soluble in cold water. It acts as an emulsifying agent as it coats tiny particles and stabilises suspended particles and emulsions. This gum is brushed over macaroon goods to give a shiny glaze. |
| 415 | Xanthan gum | Natural polysaccharide produced by fermentation of sugar by bacterium Xanthomonas campestris. It is used as stabiliser / thickener in cake mix. |
(G) RAISING AGENTS
Raising agents are used in bakery products to make them rise.
| CODE NUMBER | ADDITIVE | FUNCTIONS IN BAKERY PRODUCTS |
| 500 | Sodium carbonate or sodium bicarbonate | Sodium bicarbonate is baking soda. When used on its own as a leavener it releases gas very slowly and produces an alkaline dough. It is not generally used for aerating pastry products. It is a chemical source of carbon dioxide in baking powder. |
| 503 | Ammoniumbicarbonate orammonium hydrogencarbonate | Used to aerate some products, such as crackers, to achieve the desired texture. Their reactions are different from those of other baking powders; when heated they decompose into carbon dioxide and ammonia gas. |
(H) ENZYMES
Enzymes describe a biological catalyst (proteins) capable of speeding up chemical reactions without being destroyed themselves. Different enzymes may be added to assist mixing, development and fermentation and to reduce staling.
| CODE NUMBER | ADDITIVE | FUNCTIONS IN BAKERY PRODUCTS |
| 1100 | alpha-Amylase | Added to dough to increase available sugar. If the amount of sugar is limiting fermentation, then adding amylase will increase the proof rate and reduce proof time. |
| 1101 | Proteases (papain,bromelain, ficin) | In the USA, these are used with over-strong fl ours to reduce mixing time, saving power and time. They can be added to English muffi n dough to create the open, porous texture required. |
Other Food additive in bakery products
Apart from major ingredient s like flour, fat, sugar, salt, ammonium bicarbonate and others .Bakers should also be aware of numerous food additives available for bakery products.
Dough Conditioners
Calcium stearoyl lactylate , Sodium stearoyl lactylate , Sodium stearoyl fumarate ,Potassium bromate , Carrageenan , Tetrasodium pyrophosphate , Fumaric acid.
Leavening Agents
Sodium bicarbonate, Ammonium bicarbonate , Yeast , eggs , Gyceroyl monostrate.
Sweeteners
Sucrose , Invert Sugar ,Fructose, High Fructose Corn Syrup ,Neotame ,Acesulfame-K ,Aspartame Sucralose ,Saccharin ,Lactose.
Flavours Acids
Acetic acid (vinegar) ,Citric acid ,Lactic acid ,Stearic acid ,Phosphoric acid ,Fumaric acid ,Tartaric acid.
Esters
Methyl Vanillin ,Ethyl Vanillin ,Denatonium benzoate.
Chocolate
Vanilla ,Monosodium glutamate (MSG) ,Hydrolyzed vegetable protein.
Scent
Ethanol ,SD alcohol ,Stearyl alcohol ,Cetyl alcohol ,Glycerine (glycerol) ,Menthol.
Fruits
Figs, Dates,Prunes , Cherries , Nuts , Coconuts , PeaNuts.
Moisture Controller
Glycerine (glycerol) ,Sorbitol ,Sodium PCA ,Propylene glycol ,Butylene glycol ,Panthenol.
REFERENCES
Jeursen B 2004. The New Zealand bakers’ glossary. Christchurch, NZ, New Zealand Institute for Crop & Food Research.
New Zealand Food Safety Authority. Identifying food additives.
Safeway Nutrition Advice Service. Additives: Why do we need them? Safeway Healthy Living 1. Safeway Nutrition Advice Service. Additives: What are they?
Safeway Healthy Living 2. The food code. www.foodstanards.govt.nz.
