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Additives – Cookies

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

Additives are used for several reasons, among them, to improve the flavor, keep the cookies freshness, texture, and appearance, in addition to ensure safety in the consumption. Additives are used in truly little quantities in relation to the whole dough and are not generally used for all the companies. In the Ital study about industrialized cookies, the additives observed in the sample were:

SWEETENERS

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • Sweeteners used: sucralose (4 products) and maltitol (4 products).

Functions of the SWEETENERS used:

SUCRALOSE (INS 957): sweetener without calories derived from sucrose. Used to replace caloric sweeteners, such as sugar.

MALTITOL (INS 965): sugar alcohol (or polyol), and has properties similar to sucrose, except for darkening and caramelization. Used to replace caloric sweeteners, such as sugar.

Legislation

The acceptable daily intake (ADI) established for sucralose is 0 to 15 mg/kg of the body weight. Maltitol does not have ADI specified,

EMULSIFIERS/STABILIZERS

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 20 products do not use emulsifiers/stabilizers.
  • Emulsifiers used: lecithin (215 products); mono and diglycerides tartrate diacetyl (25); sodium lactate stearoyl-2-lactil (6), calcium lactate stearoyl-2-lactil (3), sorbitan tristearate (4); polysorbate 80 (2); glyceryl polyricinoleate (6); sorbitan monostearate (1); sorbitan monostearate polyoxyethylene (1); fatty acid salt (1).

Functions of the EMULSIFIERS/STABILIZERS used:

MONO AND DIGLYCERIDES TARTARIC DIACETYL (INS 472e): glycerol by-product stratified with edible fatty acids and mono and diacetyltartaric acid. Used to increase the emulsions stability, making them more stable and homogeneous; and as dough conditioning for baked products.

SODIUM LACTATE STEAROYL-2-LACTIL(INS 481i): lactate ester sintered from fatty acid of food quality and lactic acid. Used to increase the emulsions stability, making them more stable and homogeneous; react with proteins and reinforce the dough (increase of viscosity) and as anti-hardening agent.

CALCIUM LACTATE STEAROYL-2-LACTIL(INS 482): lactate ester sintered from fatty acid of food quality and lactic acid. Used to increase the emulsions stability, making them more stable and homogeneous; react with proteins and reinforce the dough (increase of viscosity) and as anti-hardening agent.

FATTY ACIDS MONO AND DIGLYCERIDES (INS 471): combination of glycerol with fatty acids. Used to increase the emulsions stability, making them more stable and homogeneous; improve the aspect and increase the volume, and as anti-hardening agent.

SORBITAN MONOSTEARATE (INS 491): fatty acids ester with non-ionic surfactant. Used to increase the emulsions stability, making them more stable and homogeneous.

SORBITAN MONOSTEARATE POLYOXYETHYLENE (INS 435): fatty acids ethoxylate ester. Used to increase the emulsions stability, making them more stable and homogeneous.

SORBITAN TRISTEARATE (INS 492): fatty acids ester with non-ionic surfactant function. Used to increase the emulsions stability, making them more stable and homogeneous.

LECITHIN (INS 322); obtained from the egg yolk and from many sources of plant-based oils. Used to increase the emulsions stability, making them more stable and homogeneous; reduce the mixing time; reduce the shortening time; improve the molded cookies processing; reduce breaks and cracks; and increase the shelf-life due to the anti-oxidizing properties.

POLYSORBATE 80 (INS 433): chemically, it is the ethoxylate sorbitan monooleate. Used to increase the emulsions stability, making them more stable and homogeneous; improves cooking performance and influence on the capacity to absorb starch and absorb water.

FATTY ACID SALTS (INS 470): salt (calcium, magnesium, potassium, sodium or ammonium) from fatty acid (myristic, palmitic or stearic). Used to increase the emulsions stability, making them more stable and homogeneous; it can also function as anti-moisturizer.

GLYCERYL POLYRICINOLEATE (INS 476): emulsifier extracted from cast bean. Used to increase the emulsions stability, making them more stable and homogeneous.

Legislation

The maximum quantity allowed for the tartrate diacetyl of mono and diglycerides and for sorbitan monostearate is 0.5%, based on the dry product.

For the sodium lactate stearoyl-2-lactil, calcium lactate stearoyl-2-lactil, and the fatty acids mono and diglycerides, the recommended quantity to add in the preparation is 0.5%, based on the dry product.

For sorbitan polyoxyethylene monostearate (20), the ,maximum quantity allowed is 0.5%, based on dry product; for sorbitan tristearate it is 1.0%, based on dry product; polysorbate 80 is 0.3%, based on dry product.

The recommended quantity to add in the preparation is 0.5% for lecithin, based on the dry product. Fatty acids salts should be used in a quantity enough (quantum satis) to obtain the desired technological function.

THICKENERS

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 239 products do not use thickeners.
  • Thickeners used: pectin (1 product); propylene glycol alginate (1); acacia or Arabic gum (2); xantham gum (1).

Functions of the THICKENERS used:

PECTIN (INS 440): polysaccharide soluble in water, present in the vegetable tissue cellular walls, especially in citric fruits. Used to increase the products viscosity and stability.

PROPYLENE GLYCOL ALGINATE (INS 405): polysaccharides of natural occurrence in brown algae, they are salts from the alginic acids. Used to increase the products viscosity and stability.

ACACIA GUM (INS 414): natural resin composed of polysaccharides, and glycoproteins. Used to increase the products viscosity and stability.

XANTHAM GUM(INS 415): produced via fermentation by the bacterium Xanthomonascampestris. Used to increase the products viscosity and stability.

Legislation

The maximum quantity allowed to use for propylene glycol alginate is 0.2 g/100 g.

Pectin and the acacia e xantham gums are considered as BPF, that is, they must be used in enough quantity (quantum satis) to obtain the technological effect.

ANTIOXIDANTS

n the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 231 products do not use antioxidants.
  • Antioxidants used: citric acid (7 products), tocopherol (6 product), TBHQ (4 products).

Functions of the ANTIOXIDANTS used:

CITRIC ACID (INS 330): weak organic acid naturally present vegetables and is industrially produced by sugar leavening by the fungus Aspergillus niger. Used to prevent oxidation.

TOCOPHEROL (INS 307): natural occurrence and is one of the wight molecules that compose vitamin E. Used to prevent oxidation.

TBHQ (INS 319): synthetic organic aromatic compound moderately soluble in oils and fats. Used to prevent oxidation.

 

Legislation

The maximum quantity allowed for the tocopherol is 0.05 g/100 g over the fat content; and for TBHQ it is 0.02 g/100 g over the fat content. Citric acid is considered as BPF, that is, it should be used in a quantity enough (quantum satis) to obtain the technological effect.

FLOUR ENHANCERS

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 149 products do not use flour enhancers.
  • The sodium metabisulfite (80 products) is the most used flour enhancer.
  • other flour enhancers: BHT (2 products); Xylanase enzyme (6 products); Protease enzyme (35 products).

Functions of the FLOUR ENHANCERS used:

BHT (INS 321): organic compound produced from cresol and isobutylene. Used in the flour to keep it for a longer time; it also acts as an antioxidant.

SODIUM METABISULFITE (INS 223): inorganic compound of chemical formulation. Used in the flour to break down the gluten intermolecular links, giving the dough more extensibility.

XYLANASE ENZYME: enzymes that degrade linear polysaccharide beta-1,4-xylan in em xylose. Used mainly to act in the dough viscosity and rheology.

PROTEASE ENZYME(INS 1101i): produced from the filamentous fungi Aspergillus niger leavening, it acts breaking down the protein molecules. Used to improve the viscosity and rheology, giving more extensibility to the dough.

Legislation

The maximum quantity of use allowed for BHT is 0.01 g/100 g over the fat content; and for sodium metabisulfite is 0,005 g/100 g (as SO2).

Xylanase and protease enzymes are considered as BPF, that is, they should be used in a quantity enough (quantum satis) to obtain the technological effect.

ACIDULANTS/ACIDITY REGULATORS

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 174 products do not use acidulants and acidity regulators.
  • Acidulants used: lactic acid (33 products); tartaric acid (10) and citric acid (24).
  • Acidity regulators used: calcium lactate (1 product); tribasic calcium phosphate (2) and sodium citrate (1).

Functions of the ACIDULANTS AND ACIDITY REGULATORS use:

LACTIC ACID(INS 270): organic acid naturally present in fermented products. Used to acidify or regulate the dough acidity, influencing on the cookies quality, and to balance the flour enzymatic activity.

TARTARIC ACID (INS 334): organic compound soluble in water with the chemical formula C4H6O6. Used to give or intensify the acid flavor; it also acts as a buffer, that is, balancing the dough pH.

CITRIC ACID (INS 330): weak organic acid naturally present vegetables and is industrially produced by sugar leavening by the fungus Aspergillus niger. Used to acidify and/or regulate acidity; it can also leave a firmer and homogeneous texture.

CALCIUM LACTATE (INS 327): organic salt produced from lactic acid. Used to regulate acidity.

CALCIUM TRIBASIC PHOSPHATE (INS 341iii): calcium salt from phosphoric acid. Used as an acidity neutralizer agent.

SODIUM CITRATE (INS 331iii): sodium salt obtained from citric acid. In wheat flour, it is used as acidity regulator and also as stabilizing agent.

Legislation

The maximum quantity of use for tartaric acid is 0.5 g/100 g and for tribasic calcium phosphate is 2,0 g/100 g (as P2O5).

The lactic acid, citric acid, calcium lactate and sodium citrate are considered as BPF, that is, they should be used in quantities enough (quantum satis) to obtain the technological effect.

MOISTURIZERS

In the sample of 61 salty cookies and 182 sweet cookies analyzes in a study conducted by Ital:

  • 240 products do not use moisturizers.
  • 1 product uses sorbitol and 2 products use glycerol.

Functions of the MOISTURIZERS used:

SORBITOL (INS 420): polyol naturally found in many fruits and can be obtained by hydrogenating glucose. Used to keep the moisture and give a freshness feeling.

GLYCERIN OR GLYCEROL (INS 422): present in all animal or plant-based oils and fats. Used as a emollient or to keep the moisture and give a freshness feeling.

Legislation

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

ANTI-MOISTURIZERS

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 229 products do not use anti-moisturizers.
  • 12 product uses calcium carbonate and 2, magnesium carbonate.

Functions of the ANTI-MOISTURIZERS used:

CALCIUM CARBONATE (INS 170i): main component of rocks as limestone, it is the result of

the reaction of calcium oxide with carbon dioxide. It is used as anti-moisturizer or anti-agglomerating agent, which prevents the cookies from absorbing water and become moistened.

MAGNESIUM CARBONATE (INS 504i): white mineral with chemical formula MgCO3. . It is used as anti-moisturizer or anti-agglomerating agent, which prevents the cookies from absorbing water and become moistened.

Legislation

They don’t have ADI (Acceptable Daily Intake) defined, they should be used in the quantity enough to obtain the desired technological function (q.s., quantum satis).

AROMAS/FLAVORINGS

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 24 products do not use aromas.
  • In cookies, it was used: flavorings (173 products); natural aromas (10); synthetic aromas identical to natural (5) and artificial aromas (25).

Functions of the AROMAS AND FLAVORINGS used:

FLAVORINGS: classified as natural, identical to natural, or artificial. Used to define, highlight and/or give flavor to the food.

NATURAL AROMAS/u>: 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: 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 Supply

ARTIFICIAL AROMAS: 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 Supply

Legislation

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

FLAVOR ENHANCERS

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • In cookies, it was used: mono sodium glutamate (9 products); and disodium inosinate (2).

Functions of the FLAVOR ENHANCERS used:

MONOSODIUM GLUTAMATE </u)(INS 621): sodium salt from glutamic acid, non-essential amino acid with wide occurrence in the nature. Used to give the umami flavor; to balance and harmonize the total perception of the food flavor.

DISODIUM INOSINATE</u) (INS 631): disodium salt from monophosphate inosine, nitrogen base with wide occurrence in the nature. Used to define, highlight and/or give flavor to the food, usually used in synergy with the monosodium glutamate.

Legislation

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

DYES

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 180 of the products do not use dyes.
  • 44 products use natural dyes; 23 product uses synthetic dyes similar to natural dyes and 5, artificial dyes.

Functions of the DYES used:

NATURAL DYES (cochineal carmine, curcuma, beta-carotene, urucum, and caramel I): 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 (beta-carotene vanilla, caramel II, III and 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 (bright blue FCF, red 40, Ponceau red 4R, tartrazine, indigotine ): 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.

Legislation

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

Curcuma has a limit established in 0.05 g/100 g (ass curcumina); and urucum, 0.01 g/100 g (as bixin).

For the synthetic dyes, the quantity established for natural dyes is valid and, for the artificial ones, the limits authorized for use vary within 0.005 to 0.02 g/100g, depending on the dye.

PRESERVATIVES

In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:

  • 238 products do not use preservatives.
  • It was used: sodium propionate (1 product), calcium propionate(4), potassium sorbate (1).

Function of PRESERVATIVES used:

SODIUM PROPIONATE (INS 281): sodium salt from propionic acid. Used to inhibit the growth of a wide variety of yeasts, mould, and bacteria.

SODIUM PROPIONATE (INS 282): calcium salt from propionic acid. Used to inhibit the growth of a wide variety of yeasts, mould, and bacteria.

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

Legislation

Sodium propionate and calcium propionate are usually used in a maximum concentration of 0.1% in propionic acid, based on dry product. Potassium sorbate is used in fillings and toppings of sweet cookies, in the concentration of 0.2% as sorbic acid (flour base).

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