Doughs
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 products 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 doughs, the additives observed in the sample were:
ACIDULANTS AND ACIDITY REGULATORS
In a sampling of 269 yogurts analyzed in a study conducted by Ital:
- 88.10 % of the products do not use acidulants/acidity regulators.
- In doughs, it was used: lactic acid (7 products); fumaric acid (1); citric acid (20); sodium citrate (1); sodium and potassium double tartrate (1); magnesium hydroxide (1) and glucono-delta-lactona (3).
Function of the ACIDULANTS AND ACIDITY REGULATORS used:
LACTIC ACID(INS 270): organic acid naturally present in fermented products. Used to acidify and/or regulate acidity.
FUMARIC ACID (INS 297): dicarboxylic acid. Used to acidify and as stabilizer in dry doughs with eggs.
CITRIC ACID (INS 330): weak organic acid naturally present in citric fruits and produced industrially for sugar leavening by the fungus Aspergillus niger. Used to acidify and/or act as anti-oxidizing
SODIUM CITRATE (INS 331iii): weak organic salt formed by citric acid total neutralization. Used as acidulant and to regulate acidity.
SODIUM AND POTASSIUM DOUBLE TARTRATE (INS 337): double salt. Used to regulate acidity.
MAGNESIUM HYDROXIDE (INS 528): white solid compound that occurs naturally as brucite mineral. Used to regulate acidity.
GLUCONE-DELTA-LACTONA (INS 575): gluconic acid ester. Used as acidulant agent and acidity regulator. It is also used in the refrigerated industry as color activator in curing and smoking.
Legislation
The maximum quantity allowed of fumaric acid is 0.06 g/100 g and double sodium and potassium tartrate is 0.5/100 g as tartaric acid. Lactic acid, citric acid, sodium citrate, magnesium hydroxide, and glucono-delta-lactone should be used in a quantity enough to obtain the desired technological function.
ANTIOXIDANTS
In the sample of 269 doughs analyzed in a study conducted by Ital:
- 97.77 % of the products do not use antioxidants.
- In doughs, it was used: ascorbic acid (1 product); potassium ascorbate (1); tocopherol (1) sodium lactate (3).
Functions of the ANTIOXIDANTS used:
The antioxidants used to inhibit oxidation from other substances.
ASCORBIC ACID (INS 300): vitamin C.
POTASSIUM ASCORBATE (INS 303): potassium salt from ascorbic acid.
TOCOPHEROL (INS 307): it is one of the eight molecules that compose vitamin E.
SODIUM LACTATE (INS 325): organic salt produced from lactic acid.
Legislation
The maximum quantity allowed of ascorbic acid and potassium ascorbate is 0.02 g/100 g; for sodium lactate it is 0.2 g/100 g, and for tocopherol it is 0.05 g/100 g (about the fat content).
ANTI-MOISTURIZING AND MOISTURIZING
In the sample of 269 doughs analyzed in a study conducted by Ital:
- In doughs, it was used: tricalcium phosphate (4 products); silicon dioxide (22) and triacetin (1).
Functions of the ANTI-MOISTURIZING AND MOISTURIZING used:
TRICALCIUM PHOSPHATE (INS 341iii): calcium salt from phosphoric acid with the chemical formula\ Ca3(PO4)2. Used as anti-moisturizer, which prevents the products from absorbing water and become moistened.
SILICON DIOXIDE (INS 551): silicon, one of the most abundant minerals in the Earth crust. Used as anti-moisturizer, which prevents the products from absorbing water and become moistened.
TRIACETIN (INS 1518): glycerol and citric acid ester. Used as an moisturizer agent that prevents the products to become dry.
Legislation
The maximum quantity allowed of tricalcium phosphate is 0.25 g/100 g in P2O5. Silicon dioxide and triacetin should be used in a quantity enough to obtain the desired technological function.
FLAVORS and FLAVORINGS
In the sample of 269 doughs analyzed in a study conducted by Ital:
- 81.41 % products do not use aromas.
- In doughs, it was used: flavorings (21 products); natural aromas (23); synthetic aromas identical to natural (7) and artificial artificial.
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: 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 the food.
ARTIFICIAL AROMAS: Obtained by 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
They should added in the quantity enough to obtain the desired technological effect (quantum satis).
FLAVOR ENHANCERS
In the sample of 269 doughs analyzed in a study conducted by Ital:
- In the doughs, it was used: sodium glutamate (41 products); potassium glutamate (1); disodium inosinate (21); disodium guanyilate (14) and 5’-ribonucleotide disodium (2).
Functions of the FLAVOR ENHANCERS used:
SODIUM GLUTAMATE </u)(INS 621): sodium salt from glutamic acid, non-essential amino acid with wide occurrence in the nature. Used to define, highlight and/or give flavor to the food.
POTASSIUM GLUTAMATE </u)(INS 622): potassium salt from glutamic acid, non-essential amino acid with wide occurrence in the nature. Used to define, highlight and/or give flavor to the food.
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.
DISODIUM GUANYLATE (INS 627): guanylic acid salt, with abundant occurrence in the nature, especially in mushrooms, animals and yeast. Used to define, highlight and/or give flavor to the food.
DISODIUM 5’-RIBONUCLEOTIDE (INS 635): mix of two substances, disodium 5’-inosinate and disodium 5’-guanylate. Used to define, highlight and/or give flavor to the food.
Legislation
They should added in the quantity enough to obtain the desired technological effect (quantum satis).
DYES
In the sample of 269 doughs analyzed in a study conducted by Ital:
- 41.26% of the products do not use dyes.
- 147 doughs use natural dyes; 22 use synthetic dyes identical to natural and 1 none of them uses artificial dye.
Functions of the DYES used:
NATURAL DYES (beta carotene, urucum, curcuma): Obtained from vegetable 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 DIES IDENTICAL TO NATURAL (beta-carotene caramel III and IV): 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.
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
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 0.001 to 0.015 g/100g.
THICKENERS/STABILIZERS/EMULSIFIERS
In the sample of 269 doughs analyzed in a study conducted by Ital:
- 84.39% of the products do not use thickeners/stabilizers/emulsifiers.
- It was used: calcium carbonate (2 products); lecithin (1); dipotassium phosphate (2); polysorbate 80 (3); fatty acids mono and diglycerides (8); sodium stearoyl-2-lactate (5); calcium stearoyl-2-lactate (2); sodium carbonate (22 products); sodium bicarbonate (1); potassium carbonate (21); fumaric acid (1); sodium monobasic phosphate (13); propylene glycol alginate (4); carrageenan (2); guar gum (17); xantham gum (5); disodium pyrophosphate (1); sodium pyrophosphate (14); sodium tripolyphosphate (18); sodium polyphosphate (1) and fatty acids mono and diglycerides esters with tartaric diacetyl acid (2).
Functions of the THICKENERS/STABILIZER/EMULSIFIERS used:
SODIUM CARBONATE (INS 170i): sodium salt from carbonic acid. 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 as emulsifying agent, enabling the formation or maintenance of an uniform mixture of two or more non-miscible phases in the food such as oil and water.
DIPOTASSIUM PHOSPHATE (INS 340ii): salt composed of phosphate ions and potassium ions. Used to increase the emulsions stability, making them more stable and homogeneous.
POLYSORBATE 80 (INS 433): chemically, it is the ethoxylate sorbitan monooleate. Used to increase the emulsions stability, making them more stable and homogeneous.
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.
SODIUM LACTATE STEAROYL (INS 481i): obtained from the reaction of stearic acid with lactic acid. used to increase the emulsions stability, making them more stable and homogeneous; it has a positive effect on the palatability; it acts as stabilizer, ensuring the emulsions and suspensions physical characteristics.
SODIUM STEAROYL-2-LACTATE (INS 482i): obtained from the reaction of stearic acid with lactic acid. Used to increase the emulsions stability, making them more stable and homogeneous, and has a positive effect on palatability.
SODIUM CARBONATE (INS 500i): white and translucent salt industrially produced by synthesis from kitchen salt. Used to increase the emulsions stability, making them more stable and homogeneous.
SODIUM BICARBONATE (INS 500ii): salt composed of bicarbonate ions and sodium ions. Used to increase the emulsions stability, making them more stable and homogeneous.
CALCIUM CARBONATE (INS 501i): white color salt, soluble in water, that forms a highly alkaline solution. Used to increase the emulsions stability, making them more stable and homogeneous.
FUMARIC ACID (INS 297): unsaturated dicarboxylic acid. Used as stabilizer that helps maintaining the product desired structure.
MONOBASIC SODIUM PHOSPHATE (INS 339i): chemical compound of sodium and phosphor. Used as stabilizer that helps maintaining the product desired structure.
PROPYLENE GLYCOL ALGINATE (INS 405): polysaccharides of natural occurrence in brown algae. Used as thickening and stabilizer that increases the product viscosity and provides a creamy structure.
CARRAGEENAN (INS 407): hydrocolloid extracted from red algae. Used as thickener that increases the product viscosity, and as stabilizer; it controls the formation of ice crystals; it helps keeping the body structure; it gives strength to thermal shocks.
GUAR GUM (INS 412): hydrocolloid isolated from theCyamopsis tetragonolobus seeds endosperm. Used as thickener, which increases the product viscosity, and as stabilizer; it controls the formation of ice crystals; it helps keeping the body structure; it gives strength to thermal shocks.
XANTHAM GUM (INS 415): produced by fermentation by the bacterium Xanthomonascampestris. Used as thickener that increases the product viscosity, and as stabilizer; it controls the formation of ice crystals; it helps keeping the body structure; it gives strength to thermal shocks.
DISODIUM PYROPHOSPHATE (INS 450i): chemical compound of sodium and phosphor. Used as stabilizer that helps maintaining the product desired structure.
SODIUM PYROPHOSPHATE (INS 450iii): chemical compound of sodium and phosphor. Used as stabilizer that helps maintaining the product desired structure.
SODIUM TRIPOLYPHOSPHATE (INS 451i): chemical compound of sodium and phosphor. Used as stabilizer that helps maintaining the product desired structure.
SODIUM POLYPHOSPHATE (INS 452i): chemical compound of sodium and phosphor. Used as stabilizer that helps maintaining the product desired structure.
MONO AND DIGLYCERIDES ACIDS WITH TARTARIC DIACETYL ACIDS (INS 472e): combination of glycerol with fatty acids and with addition of tartaric diacetyl acid. Used to increase the emulsions stability, making them more stable and homogeneous.
Legislation
Calcium carbonate should be used in a maximum quantity of 1.0 g/100 g with calcium. And lecithin, dipotassium phosphate, polysorbate 80, fatty acids mono and diglycerides and calcium stearoyl-2-lactilate should be used in the maximum quantity of 0.5 g/100 g (over the dry weight).
The maximum quantity for sodium carbonate and potassium carbonate is 0.3 g/100 g; for fumaric acid is 0.06 g/100 g; monobasic sodium phosphate is 0.2 g/100 g in P2O5; carrageenan is 0.8 g/100 g with weight of dry skimmed milk extract, only for doughs with milk, ad the sodium bicarbonate and propylene glycol alginate should be used in a quantity enough to obtain the desired technological effect (quantum satis).
Guar and xantham gums should be used in a quantity enough to obtain the desired technological effect (quantum satis). The maximum quantity of disodium pyrophosphate, sodium tripolyphosphate and sodium polyphosphate is 0.2 g/100 g in P2O5. For fatty acids mono and diglycerides esters, with tartrate diacetyl acid it is 0.2 g/ 100 g (over the dry product)
WHEAT ENHANCER
In the sample of 269 doughs analyzed in a study conducted by Ital:
- 4 products use L-cysteine hydrochloride e.
Functions of the FLOUR ENHANCERS used:
L-CYSTEINE HYDROCHLORIDE (INS 920): sulphuride amino acid of three carbons. Used to help in the gluten network formation; strength the dough; increase or reduce extensibility; increase the sough elasticity and volume; to acidify or regulate the dough acidity.
Notes
The maximum quantity of used allowed is 0.009 g/100 g.
PRESERVATIVES
In the samples of 269 doughs analyzed in a study conducted by Ital:
- 82.53 % of the products do not use preservatives.
- It was used: sorbic acid (2 products); potassium sorbate (41); nisin (1); propionic acid (1) and calcium propionate (43).
Functions of the PRESERVATIVES used:
SORBIC ACID (INS 200): organic compound found in the nature. its use delays the development of mould.
POTASSIUM SORBATE (INS 202): potassium salt form sorbic acid. its use delays the development of mould.
NISIN (INS 234): polycyclic antibacterial peptide produced by lactic bacteria. Used to inhibit the growth of a wide variety of bacteria.
PROPIONIC ACID (INS 280): organic 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. Used to inhibit the growth of a wide variety of yeasts, mould, and bacteria.
Legislation
Sorbic acid and potassium sorbate are additives authorized to be used in fresh or refrigerated doughs at a maximum quantity of 0.1 g/100 g. Nisin, propionic acid and calcium propionate ate additives indirectly added by means of the ingredients in the fillings, and are not authorized to be used directly in the doughs.
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