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Additives – Cakes

Cakes

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 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 a study conducted by Ital about industrialized cakes, the additives observed in the sample were:

ACIDULANTS AND ACIDITY REGULATORS

In the sample of 210 cakes analyzed in a study conducted by Ital:

  • 72.4% of the products do not use acidulants and acidity regulators.
  • 9 products use lactic acid; 43, citric acid; 5, tartaric acid and 1 product uses disodium phosphate.

Functions of the ACIDULANTS And ACIDITY REGULATORS uses:

LACTIC ACID(INS 270): organic acid naturally present in fermented products, such as yogurt. Added mainly to acidify and/or regulate the acidity.

CITRIC ACID(INS 330): weak organic acid naturally present in citric fruits It is industrially manufactured by sugar fermentation by the fungus Aspergillus niger. Added mainly to acidify and/or regulate the acidity.

TARTARIC ACID (INS 334): mainly wine acid, it can also be produced by the reaction of maleic anhydride with hydrogen peroxide. Used as acidulant agent that increases the acidity and gives an acid flavor.

DISODIUM PHOSPHATE (INS 339ii): inorganic compound formed by sodium and phosphor. Used as an acidity regulator agent that changes or control the acidity and alkalinity.

Legislation

The maximum quantity of use allowed for tartaric acid is 0.5 g/100 g and for disodium phosphate is 2,0 g/100 g as P2O5.  Lactic acid and citric acid should be used in a quantity enough to obtain the desired technological function.

ANTIOXIDANTS

In 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.

ANTI-MOISTURIZERS/MOISTURIZERS

In the sample of 210 cakes analyzed in a study conducted by Ital:

  • 41.9% of the products do not use anti-moisturizers and moisturizers.
  • Anti-moisturizers used: calcium carbonate (12 products); silicon dioxide (5 products) and tricalcium phosphate (4 products).
  • Moisturizers used: glycerin (64 products); sorbitol (94 products); propylene glycol (10 products).

Functions of the ANTI-MOISTURIZERS/MOISTURIZERS used:

SODIUM CARBONATE (INS 170i): sodium salt from carbonic acid. Used as anti-moisturizer, which prevents the products from absorbing water and become moistened.

SILICON DIOXIDE (INS 551): it is one of the most abundant minerals in the Earth crust. Used as anti-moisturizer, which prevents the products from absorbing water and become moistened.

GLYCERIN (INS 422): organic compound that belongs to the alcohol function, liquid at environment temperature, hygroscopic, odorless, viscous and with sweet flavor. Used as an moisturizer agent that prevents the products to become dry.

SORBITOL (INS 420): sugar alcohol (or polyol) with few calories, used to replace sugar. Used as an moisturizer agent that prevents the products to become dry. It can also be used as a sweetener, body agent and stabilizer.

PROPYLENE GLYCOL (INS 1520): organic compound and also known by the same propane1,2-diol. Used as an moisturizer agent that prevents the products to become dry.

TRICALCIUM PHOSPHATE (INS 341iii): inorganic compound formed by calcium and phosphor. Used as anti-moisturizer, which prevents the products from absorbing water and become moistened.

Legislation

The maximum quantity of use allowed for propylene glycol is 0.15 g/100 g and for tricalcium phosphate is 2,5 g/100 g as P2O5. Calcium carbonate, silicon dioxide, glycerin should be used in a quantity enough to obtain the desired technological effect (quantum satis).

FLAVOR/FLAVORINGS

In the sample of 210 cakes analyzed in a study conducted by Ital:

  • 8.6% of the products do not use aromas/ flavorings.
  • 150 products use flavorings; 9 products use natural aromas; 30 use synthetic aromas identical to natural and 4 use artificial aromas.

Function of 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 (vanilla and orange): obtained by microbiological, physical or enzymatic methods, from natural raw materials. Used to define, highlight and/or give flavor to Supply

SYNTHETIC AROMAS IDENTICAL TO NATURAL (chocolate, vanilla, carrot, coconut and orange): 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 (coconut): 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

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

DYES

In the sample of 210 cakes analyzed in a study conducted by Ital:

  • 88.1% of the products do not use dyes.
  • 16 products use natural dyes; 8 use synthetic dyes identical to natural and 1 product uses artificial dye.

Functions of the DYES used:

NATURAL DYES (urucum, curcuma, and beta-carotene): 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 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.

Legislation

Some 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 the limit established in 0.002 g/100 g (expressed in curcumina).

For synthetic dyes identical to natural, in terms of limit to use, it is valid the same as established to natural dyes.

For the artificial dyes, the limits authorized for use vary within 0.001 to 0.015 g/100g, depending on the dye.

SWEETENERS

In the sample 210 cakes analyzed in a study conducted by Ital:

  • Sweeteners used: sorbitol (94 products); acesulfame-k (16); sucralose (25); thaumatin (3); esteviol glycosides (15); maltitol (34); lactitol (1) and xylitol (3).

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; to reduce the quantity of calories of the product; it also gives sweetness and body to the products and can be used as moisturizer agent.

ACESULFAME-K (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.

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

THAUMATIN (INS 957): natural protein sweetener, about three thousand times sweeter than sugar. Used to prepare products with reduced content of sugar, sugar-free or no addition of sugar to reduce the quantity of calories of the products.

STEVIOL GLYCOSIDES (INS 960): natural constituent of Stevia rebaudiana, approximately 200 to 300 times sweeter than sucrose. Used to replace sucrose, to reduce the quantities of calories in the product, to make light/diet products.

MALTITOL (INS 965): sugar alcohol (or polyol), it has about between 75 and 90% to sucrose sweetness and similar properties, except for darkening and caramelization. Used to prepare products with reduced content of sugar, sugar-free or no addition of sugar; to reduce the quantity of calories of the product; to give sweetness and body to the products.

LACTITOL (INS 966): polyol obtained by means of catalytic hydrogenation of a lactose solution at 30% to 40%, where the reduction of a reduction of glycopyranosyl unit into sorbitol occurs. Used to prepare products with reduced content of sugar, 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, it is as sweet as sucrose, however, it is about 40% less caloric. Used to prepare products with reduced content of sugar, sugar-free or no addition of sugar; to reduce the quantity of calories of the product; to give sweetness and body to the products.

Legislation

Acceptable daily intake (ADI) for acesulfame-K is 15 mg/kg of body weight; for sucralose it is 0 to 15 mg/kg of the body weight;and for steviol glycosides it is 4 mg/kg of body weight (expressed in steviol).

Sorbitol and maltitol have a “non-specified” acceptable daily intake (ADI).

Thaumatin, lactitol and xylitol do not have ADI established, that is it should be added in a quantity enough to obtain the desired technological function (quantum satis).

EMULSIFIERS

In the sample of 210 cakes analyzed in a study conducted by Ital:

  • 13,3% of the products do not use emulsifiers/thickeners/stabilizers.
  • Emulsifiers used: polysorbate 60 (4 products); polysorbate 80 (15); sodium stearate (2) and potassium stearate (25) – acid salts from fatty acids (generic name for these additives – 4 products); glycerin monostearate (123); fatty acids mono and diglycerides esters acids and acetic acid (1); mono and diglycerides esters with lactic acid (16); fatty acids esters with polyglycerol (70); polypropylene glycol monostearate (29); sodium stearoyl-2-lactil (18); calcium stearoyl-2-lactil (2) and lecithin (56).

Functions of the EMULSIFIERS used:

Emulsifying agents enable the formation or maintenance of an uniform mixture of two or more non-miscible phases in the food such as oil and water.

POLYSORBATE 60 (INS 435) AND POLYSORBATE 80 (INS 433): chemically, it is the ethoxylate sorbitan monooleate.

SODIUM STEARATE AND POTASSIUM STEARATE (INS 470): group of fatty acids salts (based on Ca, Na, Mg, K and NH4).

GLYCERIN MONOSTEARATE (INS 471): combination of glycerol with fatty acids, forming mono and diglycerides.

FATTY ACIDS MONO AND DIGLYCERIDES ESTERS WITH ACETIC ACID (INS 472a): hybrid fats with side chains of fatty acids and acetic acid.

FATTY ACIDS MONO AND DIGLYCERIDES ESTERS WITH LACTIC ACID (INS 472b): hybrid fats with side chains of fatty acids and lactic acid.

FATTY ACIDS ESTERS with POLYGLYCEROL (INS 475): hybrid fats with side chains of fatty acids and a central polyglycerol skeleton. They have flavor and appearance of fat, with a positive palatability effect.

PROPYLENE GLYCOL MONOSTEARATE (INS 477): synthesis similar to the mono and diglyceride, with the difference that glycol is replaced by propylene glycol.

SODIUM STEAROYL-2-LACTATE (INS 481i): ester sintered from fatty acid of food quality and lactic acid. It reacts with the proteins and enhances the dough (increases viscosity); it is also an anti-hardening agent.

CALCIUM STEAROYL-2-LACTATE (INS 482): ester sintered from fatty acid of food quality. It reacts with the proteins and enhances the dough (increases viscosity); it is also an anti-hardening agent.

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.

Legislation

The maximum quantity of use allowed is 0.3 g/100 g, both for polysorbate 60 a to 80; for the fatty acids esters with polyglycerol is 1.0 g/ 100 g; for propylene glycol monostearate is 0.5 g /100 g and for sodium and calcium stearoyl-2-lactate is 0.5 g /100 g.

The sodium and potassium stearate, glycerin monostearate, fatty acids mono and diglycerides with aseptic acid and with lactic acid, and lecithin are considered as BPF, that is, they should be used in quantities enough (quantum satis) to obtain the technological effect, without interfering on the product characteristics.

THICKENERS / STABILIZERS

In the sample of 210 cakes analyzed in a study conducted by Ital:

  • 13.3% of the products do not use emulsifiers/thickeners/stabilizers.
  • Thickeners/stabilizers used: sodium alginate (3 products); guar gum (36); acacia gum (7); xantham gum (90); pectin (9); hydroxypropylmethylcellulose (2) and e sodium carboxymethylcellulose (2).

Functions of the THICKENER/STABILIZER used:

SODIUM ALGINATE (INS 405): polysaccharides of natural occurrence in brown algae. Chemically, they are alginic acid salts. Used as thickening agent that increases the product viscosity and provides a creamy structure.

GUAR GUM (INS 412): polysaccharide isolated from the Cyamopsis tetragonolobus seed endosperm, a plant of the leguminous plants. Used as thickener that increases the product viscosity; as stabilizer that ensures the emulsions and suspensions physical characteristics; it also controls the formation of ice crystals and helps keeping the body structure and gives strength to thermal shocks.

ACACIA GUM (INS 414): natural resin composed of polysaccharides, and glycoproteins. Used as thickener that increases the product viscosity, and as a stabilizer it ensures the physical characteristics of emulsions and suspensions.

XANTHAM GUM(INS 415): produced via fermentation by the bacterium Xanthomonascampestris. Used to increase the products viscosity and stability, and to keep the texture before dryness, increase the product shelf life.

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 and to keep the texture before dryness, increase the product shelf life.

HYDROXYPROPYLMETHYLCELLULOSE (INS 464): polysaccharide produced by the reaction of cellulose with methyl chloride and propylene oxide. It is usually used in association with xantham gum in gluten-free flours in order to recover the dough softness and elasticity.

SODIUM CARBOXYMETHYLCELLULOSE(INS 466): anionic polymer derivate from cellulose. It is usually used in association with xantham gum in gluten-free flours in order to recover the dough softness and elasticity.

Legislation

The maximum quantity of use allowed is 5.0 g/100 g for sodium carboxymethylcellulose. Sodium alginate, guar gum, xantham gum, acacia gum, xantham gum, pectin and hydroxypropylmethylcellulose are considered as BPF, that is, they should be used in a quantity enough (quantum satis) to obtain the technological effect, without interfering with the product’s characteristics.

VITAMINS AND MINERALS

In the sample of 210 cakes analyzed in a study conducted by Ital:

  • 19 products are added with vitamins and 5 products add minerals.

Function of the VITAMINS AND MINERALS used:

VITAMINS (A, B1, B2, B3, B6, K): 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 body functioning occur. Usually added to enrich food. However, depending on their characteristics, they can play other functions. Vitamin B2 (riboflavin), for example, has a yellow color and is also used as dye.

MINERALS(CALCIUM, IRON, ZINC): inorganic compounds that are involved in the chemical reactions that keep human body functioning, not being synthesized by the organism. Usually added to enrich food. However, depending on their characteristics, they can play other functions. Kitchen salt (sodium chloride), for example, in addition of providing salt, it also influences on the flavor and food preservation.

Notes

Vitamins are usually used to enrich the products. When a vitamin is used as raw material or dye, that difference will always be stated in the ingredients list.

Mineral salts are present in food and water, but the types of quantities and minerals of these sources vary significantly.

PRESERVATIVES

In the sample of 210 cakes analyzed in a study conducted by Ital:

  • Preservatives used: sorbic acid (65 products); potassium sorbate (95); sodium propionate (56) and calcium propionate (75).

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

CALCIUM PROPIONATE (INS 282): calcium salt from propionic acid, chemical compound found in the nature. Used to inhibit the growth of a wide variety of yeasts, mould, and bacteria.

Legislation

The maximum quantity allowed to use sorbic acid is 0.1 g/100 g, for the potassium sorbate it is 0.1 g/100 g, such as sorbic acid.

Sodium and calcium propionate are considered as BPF, that is, they should be used in a quantity enough (quantum satis) to obtain the technological effect, without interfering with the product’s characteristics.

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