Food Additives
What the exam tests
This domain tests what an additive is, why it is used, how it is named and how safety is judged. Expect classes such as preservatives, colours, flavours, emulsifiers, stabilisers, antioxidants, acidity regulators and sweeteners, plus INS numbers, ADI and permitted lists.
Core rules and concepts
- A food additive is a substance added intentionally to achieve a technological function; it is not a nutrient added for fortification, although some additives have nutritional effects.
- INS numbers identify additives internationally. Permitted use depends on the food category and maximum level under FSSAI regulations.
- ADI is the acceptable daily intake, usually expressed as mg per kg body weight per day; JECFA and national bodies evaluate safety.
- Additives must not be used to mask spoilage, deceive the consumer or replace good manufacturing practice.
- Carry-over is allowed only when the additive comes from an ingredient and does not exceed the level that would be present if the ingredient complied with the rules.
Worked example
Aspartame has an ADI of 40 mg per kg body weight per day. For a 60 kg person, the daily limit is 40 x 60 = 2,400 mg. A 330 mL drink contains 200 mg/L, so one can contains 200 x 0.330 = 66 mg. Number of cans at the ADI = 2,400 divided by 66 = 36.36, so 36 cans. The calculation does not mean 36 cans is recommended; it compares intake with the safety limit.
Traps
Assuming natural additives are always safe; treating additives as nutrients; using a prohibited colour such as Sudan dye; ignoring the food category limit; confusing ADI with the maximum permitted level in a food.