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Additives – Peanut

Amendoim

FOOD ADDITIVES USED IN INDUSTRIALIZED PEANUT PRODUCTS

Used in very low quantities in relation to the raw material, food additives, as defined by ANVISA, are substances added to the food without nutritional purposes, byt with the purpose or changing or keeping the physical, chemical and biological or sensory characteristics of these products. Basically, they are substances added with functions of preserving, adding flavor, color, texture etc.

The used in peanut products are acidulants and acidity regulators; anti-moisturizer; moisturizer; aromas/flavorings; dyes; sweeteners; emulsifiers/stabilizers/thickeners; frosting; vitamins and minerals and preservatives.

Industries can only use ADDITIVES approved by governmental authorities that regulate the food and beverage sector. In Brazil, ANVISA authorizes the use of food additives within strict limit conditions considered as safe.

ACIDULANTS AND ACIDITY REGULATORS

In the sample of 416 peanut products analyzed in a study conducted by Ital:

  • Acidulants and acidity regulators used: citric acid (18 products); and potassium bicarbonate (29 product).

Functions of the ACIDULANTS AND ACIDITY REGULATORS used:

CITRIC ACID (INS 330): weak organic acid naturally present in citric fruits and produced industrially for sugar leavening by the fungus Aspergillus niger. Used as acidulant that increases the acidity and gives an acid flavor to food.

SODIUM BICARBONATE (INS 500ii): salt composed of bicarbonate ions and sodium ions. Used to regulate acidity.

Legislation

The use of these additives in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

ANTIOXIDANTS

In the sample of 416 peanut products not in a study conducted by Ital:

  • 89.9% of products do not use antioxidants.
  • .Antioxidants used: ascorbic acid (5 products); tocopherol (36); TBHQ (3) and BHT (2).

Functions of the ANTIOXIDANTS used:

ASCORBIC ACID (INS 300): it is the vitamin C. Used as antioxidant agent capable of inhibit the oxidation from other substances.

TOCOPHEROL (INS 307):  it has natural occurrence and is one of the wight molecules that compose vitamin E. Used as antioxidant agent capable of inhibit the oxidation from other substances.

TBHQ (INS 319): synthetic organic aromatic compound moderately soluble in oils and fats, derived from hydroquinone. Used as antioxidant agent capable of inhibit the oxidation from other substances.

BHT (INS 321): fat-soluble organic compound, being produced from cresol and isobutylene. Used as antioxidant agent capable of inhibit the oxidation from other substances.

Legislation

Ascorbic acid should be used in a quantity enough (quantum satis) to obtain the desired technological effect.

The use of these additives in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

MOISTURIZERS

In the sample of 416 peanut products not in a study conducted by Ital:

  • 20 products use glycerin.

Function of MOISTURIZER used:

GLYCERIN (INS 422): it is present in all animal or plant-based oils and fats, it has no flavor or odor, and it hydrophilic. It is used as moisturizing agent that prevents the products from losing water, that is, they keep the moisture content.

Legislation

This additive does not have ADI established, that is, they should be added in the quantity enough to obtain the desired technological effect (quantum satis).

The use of is additive in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

AROMAS/FLAVORINGS

In the sample of 416 peanut products not in a study conducted by Ital:

  • 78.2 % of the products do not use aromas/flavorings.
  • 24 products use flavorings; 29 products use natural aromas; 31 use synthetic aromas identical to natural and 6 use artificial aromas.

Function of the AROMAS/FLAVORINGS used:

FLAVORINGS: substances of mix of substances with odorous and/or savoury properties, capable of giving or intensifying the food aroma and/or flavor. Flavorings can be classified as natural, identical to natural, or artificial.

NATURAL AROMAS (barbecue, paprika, red pepper, strawberry, caramel, peppe, banana, vanilla and rosemary: obtained by microbiological, physical or enzymatic methods, from natural raw materials. Used to define, highlight and/or give flavor to the food.

SYNTHETIC AROMAS IDENTICAL TO NATURAL ( condensed milk, pamonha, hazelnut, cream, vanilla, brigadeiro, brownie and mustard): obtained by synthesis or isolated by chemical processes from animal-based, plant-based or microbial raw materials that present a chemical structure identical to the substances present in the referred raw materials. Used to define, highlight and/or give flavor to the food.

ARTIFICIAL AROMAS: (hazelnut, strawberry, vanilla, onion and parsley and mint) obtained from synthesis, which still has not been identified in animal-based, plant-based or microbial products. Used to define, highlight and/or give flavor to the food.

Legislation

These additives do not have ADI established, that is, they should be added in the quantity enough to obtain the desired technological effect (quantum satis).

The use of these additives in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

DYES

In the sample of 416 peanut products not in a study conducted by Ital:

  • 93.3% products do not use dyes.
  • 10 products use natural dyes; 5 product uses synthetic dyes similar to natural dyes and 15, artificial dyes.

Functions of the DYES used:

NATURAL DYES (carmine, urucum, and caramel): obtained from vegetables or, eventually, from animal. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.

SYNTHETIC DYES IDENTICAL TO NATURAL (caramel III and caramel IV): obtained from organic synthesis and that are found in natural products. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.

ARTIFICIAL DYES: obtained from organic synthesis and are not found in natural products. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.

ºLegislation

The use of these additives in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

SWEETENERS

In the sample of 416 peanut products not in a study conducted by Ital:

  • Sweeteners used: sorbitol (26 products); acesulfame potassium (16); isomaltitol (72); sucralose (29); maltitol (29); xylitol (22); erythritol (5) and esteviol glycosides (2).

Functions of the SWEETENERS used:

SORBITOL (INS 420): sugar alcohol (or polyol) with few calories, 60% as sweet as sugar. Used to prepare products with reduced content of sugar, sugar-free or no addition of sugar, and reduce the quantity of calories of the product; to give sweetness and body to the products; it can also be used as moisturizer and stabilizer agent.

ACESULFAME POTASSIUM (INS 950): synthetic potassium salt obtained from an acid compound from the acetic acid family. Used to give sweetness to light/diet products, sugar reduced, sugar-free or no sugar addition.

ISO-MALTITOL (INS 953): sugar alcohol. With few calories. Isomaltulose has tha low sweetener power (42%) and is naturally fond in small quantities in honey and sugarcane. Used to prepare products with reduced content of sugar, sugar-free and to reduce the quantity of calories of the product; to give sweetness and body to the products.

SUCRALOSE (INS 955): sweetener without calories, a by-product of sucrose, 600 times sweeter than sugar. Used to replace caloric sweeteners, such as sugar. It is capable of maintaining its sweetness for prolonged periods, as it has excellent thermal stability.

MALTITOL (INS 965): sugar alcohol, with few calories, it has about between 75 – 90% to sucrose sweetness and similar properties. It is produced by hydrogenation of maltose obtained from starch. Used to prepare light/diet products, sugar reduced, sugar-free or no addition of sugar; to reduce the quantity of calories of the product; to give sweetness and body to the products.

XYLITOL (INS 967): natural sweetener found in many plant-based fibers and in some types of mushrooms, obtained by the xylose catalytic hydrogenation, it is as sweet as sucrose, however, it is about 40% less caloric. Used to prepare products with reduced content of sugar, sugar-free and to reduce the quantity of calories of the product; to give sweetness and body to the products.

ERYTHRITOL (INS 968): sugar alcohol (or polyol), with no calories, naturally present in fruits and fermented product, it is 60-70% as sweet as sucrose. Used to prepare products with reduced content of sugar, sugar-free and to reduce the quantity of calories of the product; to give sweetness and body to the products.

STEVIOL GLYCOSIDES (INS 960): natural constituent of Stevia rebaudiana, a low calories sweetener. Used as natural sweeteners to replace sugars to provide options to products with reduce, low, or no addition of sugar.

Legislation

The use of these additives in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

EMULSIFIERS/STABILIZERS/THICKENERS

In the sample of 416 peanut products not in a study conducted by Ital:

  • 74.5% of the products do not use emulsifiers/stabilizers/thickeners.
  • Emulsifiers/stabilizers/thickeners used: lecithin (75 products); sodium citrate (3); disodium phosphate (1); trisodium phosphate (1); dipotassium phosphate (1); tricalcium phosphate (5); transformed algae eucheuma (1); Arabic or acacia gum (57); xantham gum (8); pectin (2); microcrystalline cellulose (1); fatty acids mono and diglycerides esters (3) and polyglycerol polyporricinoleate (6).

Function of the EMULSIFIERS/STABILIZERS/THICKENERS used:

LECITHIN (INS 322): obtained from the egg yolk and from many sources of plant-based oils, being soybean the most common source, used as natural emulsifier. Used as emulsifying agent that enables the formation or maintenance of an uniform mixture of two or more non-miscible phases in the food such as oil and water.

SODIUM CITRATE (INS 331iii): sodium salt obtained from citric acid. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

DISODIUM PHOSPHATE (INS 339ii): highly hygroscopic salt and soluble in water. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

TRISODIUM PHOSPHATE (INS 339iii): highly hygroscopic salt and soluble in water. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

DIPOTASSIUM PHOSPHATE (INS 340ii): highly hygroscopic salt and soluble in water. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

TRICALCIUM PHOSPHATE (INS 341iii): white powder with characteristic flavor and odor, produced from the chemical reaction between food-degree phosphoric acid and hydrated lime. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

TRANSFORMED EUCHEUMA ALGAE (INS 407a): obtained from red algae of Rhodophyceae, Eucheuma cottonii or E. spinosum class. In addition to carrageenan, can contain up to 15% of insoluble cellulose. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

ARABIC OR ACACIA GUM (INS 414): natural resin composed of polysaccharide and glycoproteins, extracted from the species Acacia senegal and Acacia seya. Used as thickening that increases the food viscosity.

Functions of the EMULSIFIERS/STABILIZERS/THICKENERS used (continued):

XANTHAM GUM(INS 415): produced via fermentation by the bacterium Xanthomonas campestris. Used to increase the products viscosity and stability, to keep the texture before dryness, increase the product shelf life. It is used as thickener/stabilizer.

PECTIN (INS 440): polysaccharide soluble in water, present in the vegetable tissue cellular walls, especially in citric fruits. Used as thickener that increases the food viscosity, and stabilizer that ensures the emulsions and suspensions, and gelling physical characteristics.

MICROCRYSTALLINE CELLULOSE (INS 460i): obtained by hydrolyzing natural purified cellulose, a reaction that releases stable cellulosic micro crystals. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

FATTY ACIDS MONO AND DIGLYCERIDES ESTERS (INS 471): formed by the combination of glycerol with fatty acids. Used as emulsifying that enables the formation or maintenance of an uniform mixture of two or more non-miscible phases in the food such as oil and water.

POLYIRYCINOLEATE POLYGLYCEROL (INS 476): emulsifier extracted from cast bean. Used as emulsifying agent that enables the formation or maintenance of an uniform mixture of two or more non-miscible phases in the food such as oil and water, and has stabilizer that ensures the emulsions and suspensions physical characteristics.

Legislation

The use of these additives in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

FROSTINGS

In the sample of 416 peanut products not in a study conducted by Ital:

  • 2 products use powder talc.

Function of the FROSTING used:

TALC POWDER (INS 553iii): it is the magnesium acid metasilicate. Used as an frosting agent, when applied to the food external surface, and gives a shining appearance or a protection coating.

Legislation

It should be used in a quantity enough to obtain the desired technological effect (quantum satis).

The use of this additive in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

VITAMINS AND MINERALS

In the sample of 416 peanut products not in a study conducted by Ital:

  • 11 products use vitamins and 7 products use minerals.

Function of the VITAMINS and MINERALS used:

VITAMINS: are essential organic compounds, that is, not synthesized by the organism in enough quantities, but necessary in small quantities so that the chemical reactions that keep the structure functioning occur. The vitamins used to prepare the products of this study were a, E, B1, B3, B9 and B12. Used to enrich the food. However, depending on their characteristics, they can play other functions.

MINERALS: are inorganic compounds that are involved in the chemical reactions that keep human body functioning, not being synthesized by the organism. The minerals used to make the products of this study were: calcium phosphor, zinc, selenium and iron. They are used to enrich the food. However, depending on their characteristics, they can play other functions.

Legislation

The use of this additive in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

PRESERVATIVES

In the sample of 416 peanut products not in a study conducted by Ital:

  • 87.1 % of the products do not use preservatives.
  • Preservatives used: sorbic acid (18 products); potassium sorbate (34) and sodium benzoate (4).

Functions of the PRESERVATIVES used:

SORBIC ACID (INS 200): organic compound found in the nature. Used to delay the mould development.

POTASSIUM SORBATE (INS 202): potassium salt form sorbic acid. Used to delay the mould development.

SODIUM BENZOATE (INS 211): organic chemical compound synthesized from benzoic acid and sodium hydroxide. Used to inhibit the growth of a wide variety of yeasts, mould, and bacteria.

Legislation

The use of this additive in industrialized peanut products is regulated by the Normative Instruction 211 of March 1st, 2023.

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