Table of Contents

INTRODUCTION.11

1.1 Bakery..............................................................................................................13

1.2 Bakery brigades................................................................................................15

1.3 Nutraceutical and Health additions..................................................................15

1.3.1 Nutritional facts of bakery and confectionary..........................................16

1.4 Objective of the study......................................................................................17

1.5 Scope of the study............................................................................................18

1.6 Operation definition.........................................................................................18

1.7 Expected benefits of the study.........................................................................19

2 REVIEW OF

LITERATURE.20

2.1 Introduction to bakery......................................................................................20

2.2 History..............................................................................................................22

2.3 Specialities.......................................................................................................23

2.4 Commercialization...........................................................................................24

2.5 Food additives..................................................................................................24

2.6 Testing of additives..........................................................................................25

2.7 Food safety in bakery.......................................................................................26

2.7.1 Important food safety consideration for any bakery manufacturers.........27

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 2.8 Food quality.....................................................................................................29

2.9 Food additives used in bakery..........................................................................30

2.9.1 Anticaking agents.....................................................................................31

2.9.2 Food colouring..........................................................................................31

2.9.3 Colour retention agents.............................................................................32

2.9.4 Flavours....................................................................................................32

2.9.5 Flour treatment agents..............................................................................33

2.9.6 Glazing agents..........................................................................................33

2.9.7 Preservatives.............................................................................................33

2.9.8 Sweeteners................................................................................................34

2.9.9 Trimoline..................................................................................................34

2.9.10 Antioxidants..............................................................................................35

2.9.11 Chelating agents........................................................................................35

2.9.12 Curing agents............................................................................................36

2.9.13 Emulsions.................................................................................................36

2.9.14 Humecants................................................................................................37

2.9.15 Leavening agents......................................................................................37

2.10 Food Risk.....................................................................................................37

2.11 The Effects of Food Additives......................................................................38

2.12 Harmful effect of preservatives....................................................................40

2.13 Future challenges..........................................................................................41

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 2.14 Confectionery flavourings............................................................................42

2.14.1 Colour additives to avoid..........................................................................43

2.14.2 Food preservative to avoid........................................................................44

2.14.3 Flavourings & sweeteners to avoid...........................................................45

2.15 E numbers.....................................................................................................45

2.15.1 Numbering schemes..................................................................................46

2.15.2 Range of e number....................................................................................46

2.15.3 E-number in food colour additives...........................................................51

2.15.4 E-number in food preservative.................................................................52

2.15.5 E-number in Antioxidants & acidity regulators........................................53

2.15.6 E-number in Thickeners, stabilisers & emulsifiers...................................54

2.15.7 E-number in pH regulators & anti-caking agents.....................................56

2.15.8 E- Number in Flavour enhancers..............................................................57

2.15.9 Monosodium Glutamate (MSG)...............................................................57

2.15.10 Miscellaneous - Flavour Enhancers......................................................57

2.15.11 E-number in Miscellaneous..................................................................58

2.16 International Numbering System for Food Additives..................................58

2.16.1 Numbering system....................................................................................59

2.16.2 INS numbers.............................................................................................59

2.17 Federal Food, Drug, and Cosmetic Act........................................................60

2.17.1 Federal Food, Drug, and Cosmetic act contents.......................................61

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 2.17.2 FDA ACT under food colouring...............................................................62

2.17.3 Certifiable colours....................................................................................63

2.17.4 FDA ACT under Food additives...............................................................63

2.18 Laws Governing the Food Industry in India................................................64

2.18.1 Laws governing the food industry............................................................64

2.19 Food Chemicals Codex................................................................................66

2.19.1 Food defence.............................................................................................67

2.20 Use of food additives....................................................................................68

2.20.1 To Maintain or Improve Safety and Freshness:........................................68

2.20.2 To improve or maintain Nutritional Value:...............................................68

2.20.3 Improve Taste, Texture and Appearance:..................................................68

2.20.4 Give the food a smooth and consistent texture:........................................69

2.20.5 Maintain the wholesomeness of foods:.....................................................69

2.21 Economically motivated adulteration (EMA)..............................................69

2.21.1 Tools.........................................................................................................70

2.22 Types of Food Ingredients............................................................................71

2.23 Common ingredients of bakery products.....................................................73

2.23.1 Flour..........................................................................................................73

2.23.2 Sugar.........................................................................................................76

2.23.3 Fats............................................................................................................77

2.23.4 Liquids......................................................................................................77

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 2.23.5 Gases.........................................................................................................79

2.23.6 Salt............................................................................................................79

2.23.7 Colour.......................................................................................................80

2.23.8 Flavourings...............................................................................................80

2.24 Spices used in baking and their functions....................................................81

2.25 Some typical equipment required in baking.................................................83

2.26 Using preservatives......................................................................................87

2.27 FSSAI standards for bakery products...........................................................89

2.27.1 FSSAI guidelines......................................................................................89

2.28 Nutrient facts of Bakery and confectionery goods.......................................91

2.28.1 Enrichment programme............................................................................91

2.28.2 Key to protein enriched bread:.................................................................92

2.28.3 Healthy additions......................................................................................93

2.29 Alternative bulk Sweeteners.........................................................................94

2.29.1 Alternative Sugars....................................................................................94

2.30 Trans fat........................................................................................................98

2.30.1 Transfat Presence in food.........................................................................99

2.30.2 Health risks in transfat..............................................................................99

2.31 Quality and standards/ Regulations to be followed in the Bakery Industry

99

3 Methodology

101

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 3.1 Research Design.............................................................................................101

3.2 Research Instrument.......................................................................................101

3.3 Variables of the Research...............................................................................102

3.3.1 Independent variables.............................................................................102

3.3.2 Dependent Variable.................................................................................102

3.4 Data Collection..............................................................................................102

3.4.1 PRIMARY DATA...................................................................................102

3.4.2 SECONDARY DATA.............................................................................102

4 RESULT AND

DISCUSSION.103

4.1 Frequency of respondents checking the label when they buy bakery

products.....................................................................................................................103

4.2 Frequency of respondents thinks that food additives will affect your body.

104

4.3 Frequency of respondents prefer fresh baked product or pre-packed product

105

4.4 Frequency of respondents consider about MSG [Aginomotto].....................106

4.5 Frequency of respondents knows about the E-number..................................107

4.6 Frequency of respondents thinks that all food preservatives are harmful to

health.........................................................................................................................108

4.7 Frequency of respondents felt any health problems by using continues

consumption of bakery products...............................................................................109

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 4.8 Frequency of respondents health risk associated with the consumption of

additives is you most concerned about.....................................................................110

4.9 Frequency of respondents satisfied to government action towards the food

safety.111

4.10 Frequencies of respondents have attended any food additives awareness

programmes..............................................................................................................112

4.11 Analysing of bakery whether it is licensed by state...................................113

4.12 Analysing of bakery whether they follow the rules and regulation of

FSSAI guideline........................................................................................................114

4.13 Analysing which type artificial sweetener used in bakery.........................115

4.14 Analysing whether they used MSG for their products...............................116

4.15 Analysing whether they used calcium sulphide and sodium bisulphite as

preservative...............................................................................................................117

4.16 Analysing whether which type of additives are they used.........................118

4.17 Analysing whether they are produce fresh or packed items.......................119

4.18 Analysing whether they take any safety measure while adding food

additives....................................................................................................................120

4.19 Analysing whether they feel any harmful effects while adding any

additives....................................................................................................................121

4.20 Analysing whether they use tartrazine as food colour................................122

4.21 Whether they use sodium sulphate for any preservation............................123

4.22 Analysing whether food safety department are checked regularly.............124

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 4.23 Analysing whether they use sunset yellow as food colour.........................125

4.24 Analysing whether they studied professional food production..................126

4.25 Analysing whether they use any natural additives rather than artificial

additives....................................................................................................................127

4.26 Analysing what type of fats is used in the bakery......................................128

5 SUMMARY AND

CONCLUSION.129

5.1 Conclusion.....................................................................................................129

5.1.1 General demographic..............................................................................130

5.1.2 Internal factors........................................................................................130

5.2 Discussion......................................................................................................130

5.3 Recommendations..........................................................................................131

5.4 Limitation of the Study..................................................................................132

5.5 Future Research..............................................................................................133

Bibliography.1

39

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LIST OF TABLES

Table 1 food colour to be avoid ..40

Table 2 food preservative to avoid..41

Table 3 flavorings and sweeternes to be avoid...42

Table 4 range of e number..43

Table 5e number in food colour additives..45

Table 6e number in food preservative.46

Table 7 e number in antioxidant and acidity regulation..47

Table 8 e number in thickner and emulsifer..

..48

Table 9 e number in ph and anticaking..50

Table 10e number in flavor

enchancer.52

Table 11e number misecallions

52

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Table 12certificable colour..

56

Table 13 type of ingredients64

Table 14 preservative.

..80

Table 15tranfat present in food...90

Table 16 frequency of respondents checking the table when buy bakery products

96

Table 17 respondents thinks that food additives will affects your body.97

Table 18 respondents prefer fresher baked products or pre-packed

products..98

Table 19 respondents consider about MSG

.99

Table 20 respondents known about the e number.

..100

Table 21 respondants thinks that all food preservatives are harmful to health..

.101

Table 22 respondants felts any problem by using continues consumption of bakery

foods.102

Table 23 respondants health risk associated with the consumption of additives.103

Table 24 respondants satisfied to government action towards the food safety104

Table 25 respodents have attended any food additives awareness programmes..105

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LIST OF FIGURES

Figure 1 frequency of respondents checking the lable when buy bakery products

98

Figure 2 respondents thinks that food additives will affects your body.99

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Figure 3 respondents prefer fresher baked products or pre-packed

products.100

Figure 4 respondents consider about MSG

4..101

Figure 5 respondents known about the e number

102

Figure 6 respondants thinks that all food preservatives are harmful to

health.103

Figure 7 respondants felts problem busing continues consumption of bakery

foods..104

Figure 8 respondants health risk associated with the consumption of additives

105

Figure 9 respondants satisfied to government action towards the food safety.106

Figure 10 respodents have attended any food additives awareness programmes.107

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 1 INTRODUCTION

This research project is concern about the topic bakery: with reference to

additives and health. From this project the safety of baked foods is an issue of

public health importance, unchecked rate at which many food industries turn out

'chemicals' aimed at increasing the acceptability of their products. This is particularly

true for processed foods targeted at children and youngster, who remain the most

vulnerable group. The aim of this review was to identify health implications of food

additives in bakery products based on findings from original research works.

The Food Industry is a complex, global collective of diverse businesses that

supply most of the food consumed by the world population. Only subsistence

farmers, those who survive on what they grow, and hunter-gatherers can be

considered outside of the scope of the modern food industry. The food industry,

which is currently valued at US$ 39.71 billion! is expected to grow at a Compounded

Annual Growth Rate (CAGR) of 11 per cent to US$ 65.4 billion by 2018. Food and

grocery account for around 31 per cent of Indias consumption basket. The Indian

food industry is poised for huge growth, increasing its contribution to world food

trade every year.

In India, the food sector has emerged as a high-growth and high-profit sector

due to its immense potential for value addition, particularly within the food

processing industry. Accounting for about 32 per cent of the countrys total food

market, The Government of India has been instrumental in the growth and

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development of the food processing industry. The government through the Ministry

of Food Processing Industries (MoFPI) is making all efforts to encourage

investments in the business.

It has approved proposals for joint ventures (JV), foreign collaborations,

industrial licenses, and 100 per cent export oriented units. Food production is the

process in which raw materials are transformed into readymade food products. It is

involves art and scientific approach. Food production process starts with basic things

like cleaning, packing to most complicated things like adding ingredients in correct

proportions. Hospitality industry is a part of service industry and it includes lodging,

amusement parks, tourism, transportation etc. A hospitality unit like restaurants, bars,

hotels etc., consists of many sections like cooking, cleaning, managing etc.

It is growing very fast and there are many opportunities in hospitality

industry. Food and beverages industry is one of the major contributing sectors under

hospitality industry. Food industry is the industry that supplies food to world

population. Food industry includes agriculture, manufacturing of agriculture tools,

food processing and food service etc.There are many sources of readymade food like

hotels, caterings, event organizations etc. To know more about these it is essential to

know how food is processed in the kitchen.

Kitchen is a place where food is being cooked. It has all the equipment that is

needed to cook. Chef is the one who cooks or who tells how to cook food in hotels.

There are various departments in kitchen and all of them are responsible for

preparing food. Kitchen should be very hygienic and people who work in the kitchen

also needs to be hygienic. Attitude and behaviour in the kitchen should be in such a

way that promotes health and hygienic conditions. Uniforms are to be allotted to

14 | P a g e
kitchen staff and it should be clean all the time. Uniforms should be in made with

cotton material so that it wont catch fire easily and it should include cap to prevent

fall of hairs in the food.

1.1 Bakery

A place where bread and cakes are made and sold. In other words, we can say

that bakery is an establishment that produces and sells bakery items made from

ovens such as pieces of bread, cookies, pastries and pies. Some retail bakeries also

include caf, serving coffee and tea as wish to the customers. Baked goods have been

around for thousands of years. The art of baking was earlier developed during the

Roman Empire. It was a highly famous art as Roman citizens. Due to the fame that

the art of baking received around 300 BC baking was introduced as an occupation

and profession for the Romans. Though bakery industry in India has been in

existence since long, real fillip came only in the later part of 20th century.

The contributing factors were urbanization, resulting in increased demand for

ready to eat products at reasonable costs etc. Bakery industry in India is the largest of

the food industries with an annual turnover of about Rs. 3000 cores. India is the

second largest producer of biscuits after USA. The biscuit industry in India

comprises of organized and unorganised sectors. Bread and Biscuits form the major

baked foods accounting for over 80% of total bakery products produced in the

country. The quantities of bread and biscuits produced are more or less the same.

However, value of biscuits is more than bread. The industry has traditionally been

and largely continues to be in the unorganized sector contributing over 70% of the

total production. Bakery products once considered as sick mans diet have now

become essential food items of the vast majority of population.

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 The bakers began to prepare bread at home in an oven, using mills to grind

grain into the flour for their bread. Although, the incoming demand for baked goods

vigorously continued and the first bakers was established in 168 BC in capital Rome.

This drastic appeal for baked goods promoted baking all throughout Europe

and expanded into the other parts as well like eastern parts of Asia. Bakers started

baking bread and goods at home and selling them out on the streets.

The methods of making such items are known as baking. Baking is a method

of cooking food that prolongs heat especially dry heat, normally in an oven, but also

in hot ashes or stones. In these methods, heat generally transfers to the bread, cookies

to their centre. As heat travels through it transforms batters and doughs into baked

one with a firm dry crust and having a softer centre. Baking has been combined with

grilling to produce a hybrid barbecue by using both methods simultaneously, or one

after the other. Baking is related to barbecuing because the concept of the oven is

similar to that of a pit. The most common baked items among all of them are bread.

1.2 Bakery brigades

In catering establishment the most essentials part are the brigades or we can

say the staffs since baking have been developed as an art around 300 BC so people

employed in bakery department should be more conscious while making the bakery

items. They are essential parts of the industry. They represent the standard of the

department as well as the whole catering establishment.

A Pastry Chef is a station Chef in a professional Kitchen, which is skilled in

the making of pastries, desserts, bread and other baked items. They are employed in

large hotels, bistros, cafes, restaurants as well. The pastry chef is a member of the

16 | P a g e
classical brigade de cuisine in a professional kitchen and also the station Chef of the

pastry department. Daily operations can require the pastry chef to research recipe

concept and develop and test new recipes. Usually, the pastry chef does all the

necessary preparation of all the various desserts in advance before the dinner seating

begins.

The actual Plating of the desserts is often done by another station chef

usually known as the Grade Manger. The pastry chef is often in charge of the dessert

menu besides traditional desserts, it also includes dessert wines specialty dessert

beverages. Pastry chefs are also expected to fully understand the food ingredients

and the chemical reactions that occur when making fine pastries. One thing to

remember is precise timing and temperatures are critically important in the pastry

department.

1.3 Nutraceutical and Health additions

Dietary guidelines introduced at global level to deal with malnutrition

Battle won in developed countries. Today amended to take care of predominant

disorders. Healthy benefits of food and creating awareness. Nutraceutical can be

defined as products that may be able to enhance health but which are not official

drug.

Our country is not far behind the world as far as application of Nutraceutical

is concerned. India lacks in creating the awareness. Many products fell in this

category- bread, biscuit, cookies, bakery filling, breakfast cereals, expanded snacks,

unleavened bread. Basic bakery ingredient flour, salt, sugar and fat. Cannot bring a

change in salt, sugar only flour can be modified by adding soya, amaranth

17 | P a g e
isoflowones, high protein, high fiber and soluble claims. Another option addition of

whey solids to biscuits, cakes and bread not only Inc protein but BCAA content.

Saturated fats in bakery can be substituted by soya, corn or safflower oil.

Atherosclerosis in bakery filling partially fat can be substituted by low DE

maltodextrins or chicory solids to reduce caloric contribution of filling.

Jaggery can help in increasing the nutria content of product never is it tried

by industry. Artificial sweetener if allowed in India more products can be developed

to meet need of diabetics. Nutria central can take care of several disorder-

osteoprosis CVD premenstrition syndrome and indigestion.

1.3.1 Nutritional facts of bakery and confectionary

There are many nutritional facts for bakery and confectionary. When coming

to bakery it provide various nutritional aspects like it provide many calories, in the

form of fat, protein and carbohydrate, etc. When considering about confectionary

there are many providences such as they provide Energy carbohydrates, sugars,

Dietary fibres, Fat, saturated, Vitamin C, Calcium, Iron, and Sodium. Nutritional

consideration in formulation of bakery product development in bakery technology-

biscuits based on composite flour, biscuits with different flavours, special biscuits

vitamin fortified, high fibre, low sugar and fat biscuits. Protein in terms of quantity and

quality is a vital nutrient. Wheat flour protein- 12-16% deficient in lysine essential

amino acids- 80 the quality of bread is below mild and meat class.

18 | P a g e
1.4 Objective of the study

Basic on the facts presented on the background and statements of problems.

So, the objectives for this study are as follows:

PRIMARY OBJECTIVE
o To study about on the effect on health through consuming by various

bakery additives used in market.

SECONDARY OBJECTIVES
o To learn about the various additives used in bakery product.
o To known about the health defects in various aged people by

consuming bakery product.

o To known about which type of bakery product shows more health

defects.
o To learn about the effects of food additives in bakery products.
o To give awareness of health defects on highly consuming bakery

products.
o To known about what are the healthy bakery products and their

ingredients.
o To study how consumers demographic affect customers attitudes.
o To study how social factors affect customers attitudes.
o To study how food risk affect customers attitude
o To known Spices used in baking and their functions.
o To known about FSSAI for bakery products.
o To known international numberings for additives

19 | P a g e
1.5 Scope of the study

The scope of this thesis will focus on the researches for finding the reasons of

bakery food health safety and to understand local customers on their attitude and

behaviour to food additives exceeds bid and food safety in bakery products. This

study will focus a consumer food used daily. And study no matter company or

government should make policy to improvement food safety for customers.

1.6 Operation definition

Food safety means all the producers from planting, production, package,

storage, transportation and sell to customer in accordance with system of country.

Ensure food can not harm customers health when the customers use food.

Food additive means is a national material or chemical substances can

improvements smell, flavor and colour of food and preserves food from decay.

However, the food additives must not to damage the customers health; damage the

food nutrition value for the premise, in accordance with the law requires correct

reasonable use.

Social factor means appearance condition of evens development, food safety

of social factor accelerated the food quality substandard development process. But

food safety cannot change the basic nature of food quality and development of the

basic direction. Food safety of external cause is not through the human transform and

change.

Information environment is the social information environment, and social

information exchange activities is set of the social factors, and affect the entire social

20 | P a g e
information exchange activities, let consumers to understand the food of the health

and safety information society.

Governments action is a kind of administrative action, the administrative

organs to administrative behaviour have mandatory in food safety, and the

administration department shall spread information or knowledge to customers. In

the same time, the law enforcement officials should be accord with legal rule to

punishment illegal food manufacturers.

Quality is the core of quality management. On food in the health supervision,

establish quality system ensure food quality meet the consumer demand and trust, get

profit and win the market.

Consumers satisfaction is the customer of the reaction of a state of mind; it

is the customer to the enterprise, the product service consumption attitude.

Satisfaction of the customers can reflect the product or service performance

evaluation.

Food risk can be the understanding of simple for people dont want to

happen, events or the opportunity of going to probability. Such as, people always

have a meal outside may have food contamination, tableware sordid, infectious

diseases crisis. The food production, processing and pesticide use, additives and

other chemicals, may provide customers with some risks.

1.7 Expected benefits of the study

Benefits management and development recommendations from this paper

could help the government's construction a system to regulate the food production

process and help to consumer awareness about additives used in bakery products and

21 | P a g e
health effects. It will help to purchase of bakery products from shops with the

awareness of products.

2 REVIEW OF LITERATURE

2.1 Introduction to bakery

A bakery is an establishment that produces and sells flour-based food baked

in an oven such as bread, cookies, cakes, pastries, and pies. Some retail bakeries are

also cafs, serving coffee and tea to customers who wish to consume the baked

goods on the premises.

The estimate made by the Ministry of Food Processing Industries (1998), the

total market of bakery product, bread and biscuit is estimated at 1.5mn ton and

1.1mn ton respectively. The cake market is estimated at 0.4mn ton. The organized

segment of the biscuit market is estimated to be 0.44mn tons whereas the

unorganized sector accounts for the balance 0.66mn tons. Bread market is estimated

to be growing at around 7% pa in volume terms, whereas the biscuit market in the

recent years has witnessed a little higher growth at around 8-10% pa. Within the

biscuit category, cream and specialty biscuits are growing at faster pace at 20% pa,

while the popular segment is growing.

Besides the industrial areas in leading metropolis the bakery product &

confectionery are carried on small- scale basis also at household level. Whereas, the

22 | P a g e
confectionery industry has developed remarkably with the international brand

mingling with the domestic market toffees, chocolates etc. produced at large scale in

important industrial regions of the country. Growth promotional activities in 1977-

78 Government reserved the confectionery bread and biscuit manufacturing for small

scale and restricted entry of large producers. During the last 2 decades, small and

unorganized players shared the growth in the industry.

Currently, there are an estimated 2 million bakeries across the country

engaged in production of bread, biscuits and other products.

The Indian confectionery market is segmented into sugar-boiled

confectionery, chocolates, mints and chewing gums. Sugar-boiled confectionery,

consisting of hard boiled candy, toffees and other sugar-based candies, is the largest

of the segments and valued at around Rs 2,000 core. The confectionery industry has

a current capacity of 85, 000 tonnes, the market is growing at the rate of 10-15% per

annum. The estimated annual production of bakery products in India is in excess of 3

million tonnes, of which bread accounts for nearly 50% and biscuits 37% in volume

terms in the organized sector. The bakery sector in India is one of largest segments of

the food processing industries; annual turnover in value terms is approximately $ 900

million.

Bakery products are an item of mass consumption in view of its low price

and high nutrient value. With rapid growth and changing eating habits of people,

bakery products have gained popularity among masses. The bakery products which

include bread and biscuit form the major baked foods accounting for over 82% of

total bakery products produced in the country. The bakery industry in India enjoys a

comparative advantage in manufacturing with abundant supply of the primary

23 | P a g e
ingredients required by the industry. The present day consumer looks for new bakery

products, better appeal, taste and convenience from bakery foods. With a population

of 1 billion plus, India has the largest middle-income consumers, who demand

varieties in food, clothing, transport and improved living standards. Opportunities, in

abundance, exist in Bakery cafes and Restaurants. Those who cater fast foods are

another fastest growing section in India.

This is a new challenge to baker and he needs to update his information,

technology, products and services to meet the changing needs of the Indian

consumer. To meet the new challenges, the government of India encourages the

Small and Medium enterprises (SME) with very attractive financing schemes, to

modernize and upgrade their units. This has opened up opportunities not only to

SMEs but also to those in the bakery trade to supply the new technologies. Food

ingredients have commanded the food industry around the globe making people

savour the food they ear.

Food is no more about filling the hungry stomach but it is actually driving

people into an obsession with the taste it leaves behind. Ingredients entirely change

the way food tastes and appears and are a product of massive research and

experimentation.

2.2 History

Baked goods have been around for thousands of years. The art of baking was

developed early during the Roman Empire. It was a highly famous art as Roman

citizens loved baked goods and demanded for them frequently for important

occasions such as feasts and weddings etc. Due to the fame and desire that the art of

24 | P a g e
baking received, around 300 BC, baking was introduced as an occupation and

respectable profession for Romans. The bakers began to prepare bread at home in an

oven, using mills to grind grain into the flour for their breads. The oncoming demand

for baked goods vigorously continued and the first bakers' guild was established in

168 BC in Rome. This drastic appeal for baked goods promoted baking all

throughout Europe and expanded into the eastern parts of Asia. Bakers started baking

breads and goods at home and selling them out on the streets.

This trend became common and soon, baked products were getting sold in

streets of Rome, Germany, London and many more. This resulted in a system of

delivering the goods to households, as the demand for baked breads and goods

significantly increased. This provoked the bakers to establish a place where people

could purchase baked goods for themselves. Therefore, in Paris, the first open-air

bakery of baked goods was developed and since then, bakeries became a common

place to purchase delicious goods and get together around the world. By the colonial

era, bakeries were commonly viewed as places to gather and socialize. World War II

directly affected bread industries in the UK. Baking schools closed during this time

so when the war did eventually end there was an absence of skilled bakers.

This resulted in new methods being developed to satisfy the worlds desire

for bread. Methods like: adding chemicals to dough, premixes and specialized

machinery. Unfortunately these old methods of baking were almost completely

eradicated when these new methods were introduced and became industrialized. The

old methods were seen as unnecessary and financially unsound, during this period

there were not many traditional bakeries left.

25 | P a g e
2.3 Specialities

Some bakeries provide services for special occasions (such as weddings,

birthday parties, anniversaries, or even business events) or for people who have

allergies or sensitivities to certain foods (such as nuts, peanuts, dairy or gluten).

Bakeries can provide a wide range of cakes designs such as sheet cakes, layer cakes,

tiered cakes, and wedding cakes. Other bakeries may specialize in traditional or

handmade types of bread made with locally milled flour, without flour bleaching

agents or flour treatment agents, baking what is sometimes referred to as artisan

bread.

2.4 Commercialization

Grocery stores and supermarkets, in many countries, sell pre-packaged or

pre-sliced bread, cakes, and other pastries. They can also offer in-store baking and

basic cake decoration. Nonetheless, many people still prefer to get their baked goods

from a small artisanal bakery, either out of tradition, the availability of a greater

variety of baked goods, or due to the higher quality products characteristic of the

trade of baking.

2.5 Food additives

Food additives are substances added to food to preserve flavour or enhance

its taste and appearance. Some additives have been used for centuries; for example,

preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets

or using sulphur dioxide as with wines. With the advent of processed foods in the

26 | P a g e
second half of the twentieth century, many more additives have been introduced, of

both natural and artificial origin.

Historically, foods were grown, collected, and eaten directly from a relatively

unpolluted Earth. Wild foods were sought and gathered. Cleaner oceans, lakes and

rivers fed us nutritious fish. As the human population grew exponentially, farming

progressed, trade developed, and local markets shared a variety of goods among a

diversity of people. Techniques for food preparation and preservation, such as

pickling, salting, and smoking, were developed to deal with the new problems of

storage, waste, and food-borne illnesses. With advanced technology, our modern

food industrys reliance on processing and additives continues to increase. This

seemingly abundance of foodstuffs found in our supermarkets of today is deceiving

our bodies by selling foods products that are chemically altered and designed to

appeal to us.

For decades now, the food industry has continually created new chemicals to

manipulate, preserve, and transform our food. With the use of chemicals, scientists

are able to mimic natural flavours, colour foods to make them look more natural or

fresh, preserve foods for longer and longer periods of time. There are even foods

products that are made entirely from chemicals. Coffee creamers, sugar substitutes,

and candies consist almost completely of artificial ingredients. Such manipulation of

our food can have a profound effect on our bodys unique biochemical balance.

2.6 Testing of additives

Additives are allowed in food only after they have been fully tested. The

testing is rigorous and the cost of the research to show that an additive is safe must

27 | P a g e
be borne by the additive manufacturer. The research to show the additive is safe must

include tests in which animals are given the additive, mixed with their diet, but at

much higher concentrations than will occur in human food. The tests are designed to

give information on any possible effects from short-term or long-term exposure to

the proposed additive, including whether it may have any potential to cause cancer,

or to affect reproductive processes or the development of the embryo or the foetus if

consumed by a pregnant woman. Tests are also carried out to assess its ability to

interfere with genetic material in the body, which could lead to the development of

cancer or adverse effects in future generations. The results of the safety tests are

assessed by independent experts independent, that is, of the additive manufacturer

or the food manufacturer and used to calculate the Acceptable Daily Intake (ADI)

for humans.

The ADI is defined as: an estimate of the amount of the food additive,

expressed on a body weight basis that can be ingested daily over a lifetime without

appreciable health risk and is expressed on a milligram per kilogram bodyweight per

day basis (mg/kg w/day). The ADI concept is used extensively by regulatory bodies

throughout the world, such as the US Food and Drugs Administration (FDA), the

World Health Organisation (WHO) and the European Community (EC) to confirm

that ingestion of all additives remains within safe levels. It applies to people of all

ages, children as well as adults.

28 | P a g e
2.7 Food safety in bakery

Food safety and hygiene is very important area in any food industries. Food

factories has to keep basic good housekeeping and hygiene standards as any lack in

this area would result in very poor performance of the business .

This is also important as the Consumers are very sensitive to foreign body

complaints or anything which might affects individual healths. Some governments

has imposed very strict quality parameter for ingredients and their storage

practices .Food safety in bakery industry has certain features which are different

from other food factories As consumers have become educated on food safety

standards and health safety . Governments have responded with more laws on food

safety .It would be highly recommended that bakery manufacturers invest good

amount of funds to the food safety equipments and measures .To handle these issue

International standards are being followed . Companies have opted for HACCP

certification.

2.7.1 Important food safety consideration for any bakery manufacturers

Food safety in bakeries can be achieved through GMPS: GOOD

MANUFACTURING and principles GHP: GOOD HYGIENE PRACTICES Key

areas and equipments for food safety and hygienes for bakery plants are

2.7.1.1 Pest control

Factory or ware house or retail shops are prone to pest different type s of

pest grow in unhygienic environment or where food material are available .Most

prevalent pest are flies , cockroaches ,rodents ,birds, spiders and reptiles . The pest

control management system one should adopt is to prevent, control and eliminate

29 | P a g e
such pest because if they are allowed to grow they could easily infect the raw

material and finished goods .Various chemicals and technologies have come to

capture and kill this pest. Few mentioned are insecticutors, air curtains and PVC

curtains.

2.7.1.2 Employees hygiene

Employee hygiene also contributes to food safety .Employees have to wear

protective clothes where ever they come in direct contact of food .It covers heads ,

clothes and shoes , gloves .Visitors to any food factory has to be asked to follow the

food safety procedures . Includes washing hands by potassium per magnate .Wearing

protective covers to the shoes etc .Food handlers should not be allowed to wear

accessories like rings, any ornaments or accessories.

2.7.1.3 Medical check up and medical records of food handlers

Food manufacturing industry normally follows practice of getting their food

handlers checked and examined by doctors for any contagious disease .Medical

records are kept and in case any food handlers is found to be infected by disease

then that worker is shifted to other department.

2.7.1.4 Cleanliness of factory

Sanitation of factory premises includes cleaning and washing of factory,

washrooms and canteens floor sweepings of larger areas can be achieved through

automated floor sweeping machines like scrubbers and washer various industrial

floor cleaning equipments are available now days. Manual push and pull type and

driver mounted floor washers are available. Chemicals are also available to kill

bacteria and worms and remove bad odour.

30 | P a g e
2.7.1.5 Storage of raw materials and finished goods

Storage of raw material and finished good requires regular monitoring. Raw

materials have to keep in dry and cool place certain material has to be kept in cold

room as required. Humidity can damage certain bakery products. Raw material

should be always kept on plastic pallets and never on floors. A gap has to keep from

the wall and between the pallets .Silos for bulk storage is highly recommended.

2.7.1.6 Drainage system

Good drainage system has to be designed for smooth flow of domestic waste

water and trade waste water to the collection pit. Effluent and sewerage treatment

plant to be installed as per regulatory requirement.

2.7.1.7 Water

Water is used in all bakery operations .the purity has to be checked for the

presence of microbes and certain minerals and contaminations if any. Filters to be

provided at various places in process .Water storage tanks to be cleaned in regular

intervals.

2.7.1.8 Food safety management systems (fsms) and food safety Audits

Food Factories world over have implemented one or the other FSMS to

standardise operations with respect to food safety .Major FSMS are HACCP , BRC ,

ISO22000, SQF , these certification helps food manufacturing units to achieve food

safety standards . Regular food safety audits which are mandatory in these certified

units help manufacturers for compliance. Corrective and preventive measures are

taken in case of any lapses/deviation/non-compliances from manufacturer side .It is

therefore highly recommended to have FSMS certification done for bakeries.

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2.8 Food quality

Food quality can be defending in a number ways. Different role will making

the distinguishing definition. Typical actors participating in the valuation of food

quality are food producers, government, marketing people and consumers.

Commonly, the producers or Food Company give preference to technical use

attributes, such as, increased yield; reduce the time of production process and

resistance against insects and diseases. The wholesale dealer and retailer may give

visual properties and know perception.

Such as, size, form and colour and so on. Government involved in regulations

concerning health, such as amounts of additives allowed in food. Aggregate of the

plans, organizational activities, incentives, policies, procedures, resources, processes,

responsibilities, and infrastructure required in formulating and implementing a total

quality management (TQM) approach.

A quality management system (QMS) can be defined as: a set of coordinated

activities to direct and control an organization in order to continually improve the

effectiveness and efficiency of it performance.

Food quality is a complex concept that can be assessed only in relation to

food safety. To be considered safe for consumption, a food must meet: legislative

requirements; technological criteria; health requirements; transport and handling

requirements; trading conditions and satisfy its intended use. Total Quality

Management (TQM) is an integrative philosophy of management for continuously

improving the quality of products and processes. TQM functions on the premise that

32 | P a g e
the quality of products and processes is the responsibility of everyone who is

involved with the production or the services offered by an organization.

2.9 Food additives used in bakery

Bakery products, which include bread, rolls, cookies, pies, pastries, and

muffins, are usually prepared from flour or meal derived from some form of grain

and cooked by dry heat process, especially in some kind of oven. To make flour,

sugar, salt, fat, ammonium bicarbonate and other ordinary materials into appealing

baking food, food additives are essential for bakery industry. Bakers should know

more food additives that are generally used in bakery products. Flour treatment

agents are food additives that improve baking functionality. They are used to

increase the speed of dough rising and to improve the strength and workability of the

dough.

Oxidizing agents, reducing agents, enzymes are also used in bakery to

improve the processing characteristics. Some of the commonly used food additives

in bakery are ascorbic acids, sodium benzoate, citric acid, vanilla, MSG, ethanol,

sucrose, yeast, lecithin, phosphoric acid, glycerine and menthol.

2.9.1 Anticaking agents

o Anticaking agents keep powders such as milk powder from caking or

sticking.
This material functions by readily absorbing excess moisture, by

coating particle to impart a degree of water repellence, and/or by

imparting insoluble particulate diluents to the mixture. Calcium

silicate can absorb liquids in amounts two and a half times its weight

and still remain free flowing. In addition to absorbing water, some

33 | P a g e
 Anticaking agents effectively absorbing oils and other no polar

organic compounds. Calcium silicate is used to prevent caking in

baking powder, table salt and other foods and food ingredients.

Because it can absorb oils, calcium silicate is a useful Anticaking

agent in complex powered mixes and certain spices which contain

free essential oils. Sodium silicoaluminate, tricalcium phosphate,

magnesium silicate and magnesium carbonate are also used as

Anticaking agents.

2.9.2 Food colouring

o Colourings are added to food to replace colours lost during

preparation or to make food look more attractive. These include

colour stabilizers, colour fixatives, colour retention agents, etc. they

consist of synthetic colour, synthesized colour that also occur

naturally and other colour from natural sources. Even through colour

add nothing to the nutritive value of foods, without certain colour

most consumers will not buy or eat some foods. Originally, many

colour additives were natural pigments or dyes. For example, spinach

juice or grass, marigold flower and cochineal were used to obtain

green, yellow, and red colour respectively.

2.9.2.1 Natural food colorants

o Natural pigments such as b-carotene and the best pigments are

extracted from natural sources. Cur cumin is the yellow pigment in

the spice turmeric, the dried powered roots of the turmeric, curcuma

longa. It is used in colouring baked goods such as cakes and also in

ice-cream. Cochineal is a group of red pigments from various dead

34 | P a g e
 formale insects used in the form of dried powder. Carminic acid

obtained from cochineal by hot water extraction, gives bright

coloured complex with aluminium salts. These can be precipitated by

ethanol to give water soluble powder.

2.9.3 Colour retention agents

o In contrast to colourings, colour retention agents are used to preserve

a food's existing colour.

2.9.4 Flavours

o Flavours are additives that give food a particular taste or smell, and

may be derived from natural ingredients or created artificially.

Flavour enhancer constitutes the largest class of additives. These are

about 2100 approved natural and synthetic flavours of which more

than 1600 are synthetic ones. Natural flavour substances, such as

spices, herbs, roots, essences and essential oils have been used in the

past as flavour additives. The flavours of such material are not

uniform. They vary with the season and area of production. In

addition, the natural flavours are in short supply and the amount of

flavours substance in them is very tiny. It would take about a tonne of

many spices to produce 1gm of the flavour substance and in some

cases only 0.1 gm could be extracted.

o Natural food flavours are thus being replaced by synthetic flavours

material. One of the best known, most widely used and somewhat

controversial flavours enhancer is monosodium glutamate [MSG].

MSG is generally recognized as safe. However, it was reported some

time back MSG injected to young mice resulted in brain damage.

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2.9.5 Flour treatment agents

o Flour treatment agents are added to flour to improve its colour or its

use in baking. These are bleaching and maturing agents; usually, they

both bleach and mature the flour. These are important in the flour

milling and bread-baking industries. Freshly milled flour has a

yellowish tint and yield weak dough that produces poor bread. Both

colour and baking properties improve by storing the flour for several

months before making bread. During storage, atmosphere oxygen

oxidizes the carotenoid pigments responsible for the flour, converting

them to colourless compounds.

o They also oxidize some of the protein which forms dough to give the

latter increased strength and elasticity. These improvements can be

obtained more rapidly with the use of chemical agents.

2.9.6 Glazing agents

o Glazing agents provide a shiny appearance or protective coating to

foods.

2.9.7 Preservatives

o Preservatives prevent or inhibit spoilage of food due to fungi, bacteria

and other microorganisms. It is estimated that nearly 1/5 of the

worlds food is lost by microbial spoilage.

o Chemical preservatives interfere with cell membrane of micro

organisms, their enzymes or their genetic mechanisms. The

compounds used as preservative include natural preservative such as

sugar, salt, acids etc.., as well as synthetic preservative. Chemical

preservative are generally added after the foods are processed.

Example sodium chloride , sugar, sulphur dioxide, nitrate and nitrite,

36 | P a g e
 Sorbic acid, acetic acid ,Propionic acid, benzoic acid, parabens,

epoxides,antibiotics, diethyl pyrocarbonate. Artificial way of food

preservation can be done by nuclear radiation, vacuum packing and

hypobaric packing Nowadays certain synthetic Chemical are used as

food preservatives. They are the most effective for a longer shelf life

and stop or delay the growth of bacteria, suppress the reaction when

food comes in contact with oxygen or heat, they also prevent the loss

of some essential amino-acids and some vitamins enhance the food

flavours and colours.

2.9.8 Sweeteners

o Sweeteners are added to foods for flavouring. Sweeteners other than

sugar are added to keep the food energy (calories) low, or because

they have beneficial effects for diabetes mellitus and tooth decay and

diarrhea.

2.9.9 Trimoline

o Is a very common and extremely versatile sweetening additive that is

used in confectionary, cake, and ice cream making to add sweetness

and to help retain moisture which, in turn, extends the shelf life of the

product.

2.9.10 Antioxidants

o An antioxidant is a substance added to fats and fat-containing

substance to retard oxidation and thereby prolong their

wholesomeness, palatability and, sometimes, keeping time. An

antioxidant should not contribute an objectionable odour, flavour or

colour to the fat or to the food in which it is present. It should be

37 | P a g e
 effective in low concentrations and be fat souluble.also; it should not

have harmful physiological effect. Some antioxidant used in foods are

butyrate hydroxyanisole [BHA] butyrate hydroxytolue [BHT],

propylene gallate and tertiarybutyl hydroquinone, which are all

phenolic substances. Naturally occurring substance that act as

antioxidants are the tocopherols.

Browning of cut fruits and vegetable is due to enzymic oxidation of

phenolic substances. Antioxidants prevent this discolouration.

Ascorbic acid is used as an antioxidant in this case. Acids, such as

citric and phosphoric, increase the effectiveness of ascorbic acid in

preventing browning.

2.9.11 Chelating agents

o Chelating agents or sequestrants are compounds that form complex

with metal ions. Many metals exist in food in a naturally chelated

form, such as, magnesium in chlorophylls, iron in ferritin and

haemoglobin, and copper, zinc and magnesium in enzymes. When

metallic ions are released due to hydrolytic or other degradative

reaction, they are free to participate in reaction that lead to

discolouration, oxidation rancidity, turbidity, and flavour changes in

foods.
o Addition of chelating agents results in the complexion of these metal

ions and thereby the stabilization of foods.

2.9.12 Curing agents

o These are additives to preserve meats; give them desirable colour and

flavour, discourage growth of microorganisms and prevent toxin

formation. Sodium nitrite has been used for centuries as a preservative

38 | P a g e
 and colour stabilizer in meat and fish products. The nitrite, when

added to meat, gets converted to nitric oxide which combines with

myoglobin to form nitric oxide myoglobin which is a heat-stable

pigment. The curing also contributes flavour to the meat. In addition,

nitrite curing inhibits the growth of Clostridium and Streptococcus,

and also lower the temperature required to kill C. botulinum.

2.9.13 Emulsions

o Emulsions are a group of substance used to obtain a stable mixture of

liquids that otherwise would not mix or would separate quickly. They

also stabilize gas-in-liquid and gas-in-solid mixtures.

They are widely used in dairy and confectionary products to disperse

tiny globules of an oil or fatty liquid in water. Emulsifying agents are

also added to margarine, salad dressings and shortenings. Peanut

butter contains up to 10 percent emulsifier. In addition to these natural

emulsifiers, there are a number of synthetic ones. These include

propylene glycol monostearate, sorbitain monostearate and

polysorbate.

2.9.14 Humecants

o Humecants are moisture retention agents. Their functions in foods

include control of viscosity and texture, bulking, retention of

moisture, reduction of water activity, control of crystallization and

improvement or retention of softness. They also help improve the

rehydration of dehydration of food and solubilisation of flavour

compounds.

39 | P a g e
2.9.15 Leavening agents

o Leavening agents produce light fluffy baked goods. Originally, yeast

was used almost exclusively to leaven baked products. It is still an

important leavening agent in bread making. When yeast is used,

ammonium salts are added to dough to provide a ready source of

nitrogen for yeast growth. Phosphate salts are added to aid in control

of pH. To make light cakes, biscuits, waffles, muffins and many other

baked products, chemical leavening agents are used. Baking powder

generates carbon dioxide for leavening purpose.

2.10 Food Risk

Food risk refers to unpredictability in outcome such as the unpredictability of

general environment or organizational factors that impact business or cooperate

performance. As the no sure associated with the exposure to loss caused by some

cannot sure events and variability in possible outcomes of an event based on chance.

The degree of risks depends on how precisely the results of event changed could be

forecasted; the more precise of forecast, the lower degree of risk. When consumers

purchase the existence of poor quality of food, but they didnt know the food in

quality standard level, so food to the consumer health of body and mind bring the

risk. Risk actually refers to the source of risk.

Food risk mainly source of production food. No matter from planting, the

production, the processing, transportation, sales there are risks, if in any link has not

according to the standards, can make the quality of food risks, and consumers to buy

food with risk .

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2.11 The Effects of Food Additives

Avoiding or minimizing toxins in your diet is an important step toward

enhancing your health and lowering your risk of disease. Foods, amongst other

things (cosmetics & medications), represent a source of these toxins. Effects of food

additives may be immediate or may be harmful in the long run if you have constant

exposure.

Immediate effects may include headaches, change in energy level, and

alterations in mental concentration, behaviour, or immune response. Long-term

effects may increase your risk of cancer, cardiovascular disease and other

degenerative conditions. Some studies have linked some food additives to

hyperactivity in children. A recent British study found that children without a history

of any hyperactive disorder showed varying degrees of hyperactivity after

consuming fruit drinks with various levels of additives.

Among those that were studied were: Sodium benzoate (E211), Tartrazine

(E102), quinoline yellow (E104), Sunset yellow (E110), Caroline (E122), Allure red

(E129). See tables below for more information. The U.S. Food and Drug

Administration (FDA) have a list of food additives that are thought to be safe. Many

have not been tested, but most scientists consider them to be safe. These substances

are put on the "generally recognized as safe (GRAS)" list. This list contains about

700 items.

Congress defines safe as "reasonable certainty that no harm will result from

use" of an additive. Examples of items on this list are: guar gum, sugar, salt, and

vinegar. The list is reviewed regularly. Some substances that are found to be harmful

41 | P a g e
to people or animals may still be allowed, but only at the level of 1/100th of the

amount that is considered harmful. For their own protection, people with any

allergies or food intolerances should always check the ingredient list on the label.

Reactions to any additive can be mild or severe.

It is still important to gather information about the safety of food additives.

Tell the FDA Centre for Food Safety and Applied Nutrition (CFSAN) about any

reactions you have to food or food additives. Food additives are substances that

become part of a food product when they are added during the processing or making

of that food.

"Direct" food additives are often added during processing to:

Add nutrients

Help process or prepare the food

Keep the product fresh

Make the food more appealing

Direct food additives may be man-made or natural.

Natural food additives include:

Herbs or spices to add flavour to foods

Vinegar for pickling foods

Salt, to preserve meats

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 "Indirect" food additives are substances that may be found in food during or

after it is processed. They were not used or placed in the food on purpose. These

additives are present in small amounts in the final product.

The FDA and the United States Department of Agriculture (USDA) supervise

and regulate the use of additives in food products sold in the United States. However,

people who have special diets or intolerances should be careful when choosing

products in the grocery store.

2.12 Harmful effect of preservatives

There are certain harmful effects of using chemicals for preservation such

as ;Sulphites are common preservatives used in various fruits, may have side effects

in form of headaches, palpitations, allergies, and even cancer.

Nitrates and Nitrites: These additives are used as curing agents in meat products. It

gets converted into nitrous acid when consumed and is suspected of causing stomach

cancer

Benzoates are used in foods as antimicrobial preservatives, and have been suspected

to cause allergies, asthma and skin rashes.

Sorbate/Sorbic acid is added to foods as antimicrobial preservatives. Reactions to

sorbate are rare, but have included reports of urticaria and contact dermatitis.

Also a nuclear radiation when used for preservation does not make foods

radioactive, but may cause changes in food colour or texture. After consuming

certain foods if it causes allergy that can be noticed but some people develop the

43 | P a g e
symptoms of allergy day or two later, so it is difficult to know what is causing the

problem.

People consume variety of foods so it is difficult to find out the exact

substance which causes allergy. For this reason people have to go on an elimination

diet. They stop eating all foods that might be problematic and introduce one at a time

to see if side reaction occurs. Side reactions of these preservatives can be immediate

or build up in the body over time. Only in recent years have researchers seriously

considered the physical impact of these additives over the long term.

Preservatives are used to increase the shelf life of food and to maintain the

quality for longer time. It has been reported that chemicals which are used as

preservatives have side effects. The reaction of preservatives can be very mild to life-

threatening. It is best to eat a preservative-free diet if at all possible.

2.13 Future challenges

Future challenges involve how to interpret the general scepticism especially r

egarding perceptions of additives and the use of most technologies when this is comp

ared to the seemingly much lower scepticism observed in the actual buying behaviou

r. An obvious starting point for future analyses could be to investigate underlying rea

sons for why additives are considered to be unnatural, bad for your health andunnece

ssary in order to take such perceptions better into account in the marketing of and pol

itical decisions concerning the use of additives.

Earlier Danish studies confirm the sceptical attitudes towards the use of gene

technology among Danish consumers, which is found in the present study. In particul

ar, those studies indicate that the underlying problem is that people generally do not f

44 | P a g e
ind that the benefits of using gene technology outweighs the risks, and that there

is a

need for real dialogue between proponents and opponents if the conflicting views are

to be better understood.

When looking at the development in the use of food additives and other newe

r t-echnologies such as nanotechnology and targeted use of microorganisms and enz

ymes, these areas might potentially also benefit from the results of this study. The ke

y word seems to be a dialogue that sincerely respects the concerns and opinions of ot

her parties involved.

From an economic point of view, there are clear benefits of avoiding misunde

rstandings due to lack of or misperceived information. Basic economic theory

suggests

thatmarket place can be an efficient instrument for exchanging goods for consumers

who want to optimize their consumption bundles and producers who want to optimiz

e their profits by selling products that consumers want to by but in the longer run t

his requires informed choices by both parties.

2.14 Confectionery flavourings

The principal ingredient in all confectionery is sugar [sucrose], which in its

refined form has little flavour apart from its inherent sweetness. Raw sugar has its

own particular flavour. Other important carbohydrates used in confectionary are corn

syrup, invert sugar and dextrose, which are added mainly to control or prevent

crystallization. The texture of the confection may be altered by their use, and this

property is used by confectioners to manufacture many varied product.

45 | P a g e
 Other ingredient such as gums, pectin, gelatine, starch, milk, butter, other fats

and cocoa do most to give special texture, although it must not be forgotten that air

and water probably have the greatest effect in confectionary. Other ingredient which

also play a part a include liquorice, honey, nuts, coconut, raw sugar, malt, extract,

dried fruit, fruit and fruit juices.

These ingredients are added usually for their flavourings properties, or for their

contribution to the eating quality, mouth feel or nutritional value of a confection.

Some products owe their total appeal to these added ingredients. The flavour

industry also provides extracts, concentrate and flavouring to suit requirements for

all these confectionary types.

Table 1

2.14.1 Colour additives to avoid

Colour Status worldwide Where found: Possible negative

effects:
Erythrosine FD&C Banned for use in Cherries in fruit cancer
Red No. 3 cosmetics and cocktail and in
external drug, but canned fruits for
not food and salads, confections,
ingested drugs in the baked goods, dairy
U.S. products, snack
foods.
Sunset yellow Banned in Norway, Sweets Snack foods Hyperactivity,
(E110)Yellow FCF Sweden and Ice-creams, Yoghurts asthma, skin rashes,
Orange Yellow S Finland. Restricted Drinks and migraine
to max. permitted headaches.
levels in U.K.

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 Ponceau 4R Banned in US, Carbonated drinks, Asthma, rashes and
(E124)Conchineal Canada, Norway, Ice-creams, hyperactivity.
Sweden and Japan. Confectionery items, Potential carcinogen
Restricted to max. Desserts in animals:
permitted levels in implicated in
the UK bladder and liver
cancer. Altered
reproduction in
animals
Indigo Carmine Banned in the US, Ice-creams May cause nausea,
(E132)* Japan, Australia and Sweets ,Baked vomiting, skin
Norway. UK use goods rashes, breathing
restricted to max. ,Confectionery items problems and brain
Permitted levels. Biscuits, tumours. DNA
damage and tumours
in animals.
Brilliant Blue Banned in Austria, Dairy products Hyperactivity and
(E133] Belgium, France, ,Sweets Drinks skin rashes. Listed
Switzerland and as human carcinogen
Germany. Restricted by the US EPA.
to max. permitted Causes DNA
levels in U.K. damage and tumours
in animals.
Table 2

2.14.2 Food preservative to avoid

Preservative Status world wide Where found Possible negative

effects
Butyrate hydroxyl- Particular in fat Carcinogenic to
anisole [e320] containing food, humans interacts
confectionary, meats. with nitrites to
form chemicals
changes in the
DNA of cells
Benzoic acid [e210] Drinks, low sugar May temporarily
products, cereals, inhibit digestive
meat products. enzyme function.
May depleted
glycogen levels
Calcium sulphide In the U.S, sulphite In a vast array of May cause
are banned from foods from burgers to bronchial
many food, biscuits , from frozen problems, fleshing,
including meat mushrooms to horse low blood
radish used to make pressure ,avoid

47 | P a g e
 old produce look them if you suffer
fresh from bronchial
asthma,
cardiovaular or
respirator problems
Sodium met Preservative and May provide life
-bisulphite antioxidant. threatening asthma.

Table 3

2.14.3 Flavourings & sweeteners to avoid

Flavourings & Status world wide Where found Possible negative

sweeteners effects
Mono sodium Not banned Processed foods Destroys nerve cells
glutamate [MSG] anywhere &drinks, soup mixers. in brain.
Alzheimers and
Parkinsons
diseases, causes
cancer, DNA
damage , hyper
activity
Aspartame [e951] US Air force pilots 200 times sweeter May cause
are banned from than sugar neurological
drinking soft drinks damage, especially
containing in younger children
aspartame where brain is still
developing.
Saccharine[e954] Banned in Germany, 350 times sweeter May interfere with

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 Spain, Portugal, than sugar blood coagulation,
hangar, France, blood sugar levels
Malaysia, and digestive
Zimbabwe, Fiji, function. Linked to
Peru, Israel, Taiwan DNA damage and
congenital
abnormalities in
animals.
High fructose corn Not banned any Carbonated drinks Obesity accelerated
syrup where other sweetened aging, increased uric
drinks, baked goods, acid, chronic
candies, canned diarrhea
fruits,jams&jellies,
dairy products

2.15 E numbers

E numbers are codes for substances that are permitted to be used as food

additives for use within the European Union and Switzerland. The "E" stands for

"Europe.

Commonly found on food labels, their safety assessment and approval are

the responsibility of the European Food Safety Authority. Having a single unified list

for food additives was first agreed upon in 1962 with food colouring. In 1964, the

directives for preservatives were added, 1970 for antioxidants and 1974 for the

emulsifiers, stabilizers, thickeners and gelling agents.

2.15.1 Numbering schemes

The numbering scheme follows that of the International Numbering System

(INS) as determined by the Codex Alimentary committee, though only a subset of the

INS additives are approved for use in the European Union as food additives. Outside

the European Union, E numbers are also encountered on food labelling in other

49 | P a g e
jurisdictions, including the Cooperation Council for the Arab States of the Gulf,

Australia, South Africa, New York City, New Zealand and Israel. They are

increasingly, though still rarely, found on North American packaging, especially on

imported European products.

Table 4

2.15.2 Range of e number

E number range Sub Description

range

s
100199 (full list) 100 yellows

Colours 109
110 oranges

119
120 reds

129
130 blues & violets

139
140 greens

149
150 browns & blacks

159
160 gold and others

199
200299 (full list) 200 sorbate

Preservatives 209
210 benzoates

219
220 sulphites

229
230 phenols & formats (methanoates)

50 | P a g e
 239
240 nitrates

259
260 acetates (ethanoates)

269
270 lactates

279
280 propionates (propanoates)

289
290 others

299
300399 (full list) 300 ascorbates (vitamin C)

Antioxidants & acidity 305

306 Tocopherol (vitamin E)
regulators
309
310 gallates & erythorbates

319
320 lactates

329
330 citrates & tartrates

339
340 phosphates

349
350 malates & adipates

359
360 succinates & fumarates

369
370 others

399
400499 (full list) 400 alginates

Thickeners, stabilisers & 409

410 natural gums
emulsifiers
419

51 | P a g e
 420 other natural agents

429
430 polyoxyethene compounds

439
440 natural emulsifiers

449
450 phosphates

459
460 cellulose compounds

469
470 fatty acids & compounds

489
490 others

499
500599 (full list) 500 mineral acids & bases

pH regulators & anti- 509

510 chlorides & sulphates
caking agents
519
520 sulphates & hydroxides

529
530 alkali metal compounds

549
550 silicates

559
570 stearates & gluconates

579
580 others

599
600699 (full list) 620 glutamates & guanylates

Flavour enhancers 629

630 inosinates

639
640 others

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 649
700799 (full list) 700

Antibiotics 713
900999 (full list) 900 waxes

Miscellaneous 909
910 synthetic glazes

919
920 improving agents

929
930 packaging gases

949
950 sweeteners

969
990 foaming agents

999
11001599 (full list) 1100 New chemicals that do not fall into

Additional chemicals 1599 standard classification schemes

Table 5

2.15.3 E-number in food colour additives

Number Name Function

E100 Curcumin Orange-yellow colour

E100(ii) Turmeric Orange-yellow colour

E101 Riboflavin Yellow colour, vitamin B2

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E101(ii) Riboflavin- 5'- Phosphate Yellow colour, vitamin B2

E102 Tartrazine Yellow colour, azo dye

E104 Quinoline Yellow Green-yellow colour,

synthetic

E106 Riboflavin-5-Sodium Phosphate Yellow colour, vitamin B2

E107 Yellow 2G Yellow colour, azo dye

E110 Sunset Yellow FCF Yellow colour, azo dye

E120 Carmine, Cochineal Red colour, natural

E122 Azorubine Red colour, azo dye

E123 Amaranth Red colour, azo dye

E124 Ponceau 4R Red colour, azo dye

E140 Chlorophylls Green colour, natural

E141 Copper complexes of chlorophyll Green colour, synthetic

E142 Green S Green colour, synthetic

E150a-d Caramel Brown colour

E151 Brilliant black BN Black colour, azo dye

E153 Carbon Natural black colour

E154 Brown FK Brown colour, azo dye

E155 Brown HT Brown colour, azo dye

E160c Bell pepper (Paprika) extract Natural orange colour

E162 Beetroot extract Natural red colour

E163 Anthocyanins Natural red-purple colours

54 | P a g e
E170 Calcium carbonate White colour

E171 Titanium dioxide White colour

E172 Iron oxides Natural red-brown colour

E173 Aluminium Metal (colour)

E174 Silver Metal (colour)

E175 Gold Metal (colour)

E180 Lithol Rubine BK Red colour, azo dye

181 Tannins Yellow-white colour and

flavour

Table 6

2.15.4 E-number in food preservative

E-Number Name function

Preservative - Benzoic
Acid and its salts.
E210 Benzoic Acid
Often added to milk
products (cheese) and meat
products.
Preservative - Benzoic
E211 Sodium Benzoate
Acid and its salts
Preservative - Benzoic
E212 Potassium Benzoate
Acid and its salts
Preservative - Benzoic
E213 Calcium Benzoate
Acid and its salts
Ethyl 4- Preservative - Benzoic
E214
hydroxybenzoate Acid and its salts
Ethyl 4-
Preservative - Benzoic
E215 hydroxybenzoate,
Acid and its salts
Sodium Salt
Propyl 4- Preservative - Benzoic
E216
hydroxybenzoate Acid and its salts
E217 Propyl 4- Preservative - Benzoic

55 | P a g e
 hydroxybenzoate,
Acid and its salts
Sodium Salt
Methyl 4- Preservative - Benzoic
E218
hydroxybenzoate Acid and its salts
Methyl 4-
Preservative - Benzoic
E219 hydroxybenzoate,
Acid and its salts
Sodium Salt

Table 7

2.15.5 E-number in Antioxidants & acidity regulators

E-Number Name and function

L-Ascorbic Acid
E300 Antioxidants- Vitamin C and derivatives
(Vitamin C)
Sodium-L-
E301 Antioxidants- Vitamin C and derivatives
Ascorbate
Calcium-L-
E302 Antioxidants- Vitamin C and derivatives
Ascorbate
Ascorbyl
E304 Antioxidants- Vitamin C and derivatives
Palmitate
Natural Extracts
E306 rich in Antioxidants- Vitamin E
Tocopherols
Synthetic Alpha-
E307 Antioxidants- Vitamin E
Tocopherol
Synthetic
E308 Gamma- Antioxidants- Vitamin E
Tocopherol
Synthetic Delta-
E309 Antioxidants- Vitamin E
Tocopherol
E310 Propyl Gallate Antioxidants- other
E311 Octyl Gallate Antioxidants- other
E312 Dodecyl Gallate Antioxidants- other
Butylated
E320 Hydroxyanisole Antioxidants- other
(BHA)
Butylated
E321 Hydroxytoluene Antioxidants- other
(BHT)
E322 Lecithins Emulsifiers and Stabilisers

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 E325 Sodium Lactate Miscellaneous - Salts of Lactic Acid
Potassium
E326 Miscellaneous - Salts of Lactic Acid
Lactate

E327 Calcium Lactate Miscellaneous - Salts of Lactic Acid

Table 8

2.15.6 E-number in Thickeners, stabilisers & emulsifiers

E-Number Name and function

Emulsifiers and
E400 Alginic Acid
Stabilisers - Alginates
Emulsifiers and
E401 Sodium Alginate
Stabilisers - Alginates
Emulsifiers and
E402 Potassium Alginate
Stabilisers - Alginates
Emulsifiers and
E403 Ammonium Alginate
Stabilisers - Alginates
Emulsifiers and
E404 Calcium Alginate
Stabilisers - Alginates
Emulsifiers and
E405 Propane-1,2-Diol Alginate
Stabilisers - Alginates
Emulsifiers and
E406 Agar Stabilisers - other plant
gums
Emulsifiers and
E407 Carrageenan Stabilisers - other plant
gums
Emulsifiers and
Locust Bean Gum (Carob
E410 Stabilisers - other plant
Gum)
gums
Emulsifiers and
E412 Guar Gum Stabilisers - other plant
gums
Emulsifiers and
E413 Tragacanth Stabilisers - other plant
gums
E414 Gum Acacia (Gum Emulsifiers and

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 Stabilisers - other plant
Arabic)
gums
Emulsifiers and
E415 Xanthan Gum Stabilisers - other plant
gums
E420 Sorbitol Sugar Alcohols
E421 Mannitol Sugar Alcohols
E422 Glycerol Sugar Alcohols
Emulsifiers and
E440a Pectin Stabilisers - Pectin and
derivatives
Emulsifiers and
E440b Amidated Pectin Stabilisers - Pectin and
derivatives
Sodium and Potassium
E450a,b,c Phosphates and Miscellaneous
Polyphosphates

Emulsifiers and
Microcrystalline
E460 Stabilisers - Cellulose
Powdered Cellulose
and derivatives
Emulsifiers and
E461 Methylcellulose Stabilisers - Cellulose
and derivatives
Emulsifiers and
E463 Hydroxypropylcellulose Stabilisers - Cellulose
and derivatives
Emulsifiers and
Hydroxypropyl-
E464 Stabilisers - Cellulose
Methylcellulose
and derivatives
Emulsifiers and
E465 Ethylmethylcellulose Stabilisers - Cellulose
and derivatives
Emulsifiers and
Carboxymethylcellulose,
E466 Stabilisers - Cellulose
Sodium Salt
and derivatives
Sodium, Potassium and Emulsifiers and
E470 Calcium Salts of Fatty Stabilisers - salts or
Acids Esters of Fatty Acids
Emulsifiers and
Mono-and Diglycerides of
E471 Stabilisers - salts or
Fatty Acids
Esters of Fatty Acids
Various Esters of Mono- Emulsifiers and
E472 and Diglycerides of Fatty Stabilisers - salts or
Acids Esters of Fatty Acids

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 Emulsifiers and
Sucrose Esters of Fatty
E473 Stabilisers - salts or
Acids
Esters of Fatty Acids
Emulsifiers and
E474 Sucroglycerides Stabilisers - salts or
Esters of Fatty Acids
Emulsifiers and
Polyglycerol Esters of
E475 Stabilisers - salts or
Fatty Acids
Esters of Fatty Acids
Emulsifiers and
Propane-1,2-Diol Esters of
E477 Stabilisers - salts or
Fatty Acids
Esters of Fatty Acids
Emulsifiers and
Sodium Stearoyl-2-
E481 Stabilisers - salts or
Lactylate
Esters of Fatty Acids
Emulsifiers and
Calcium Stearoyl-2-
E482 Stabilisers - salts or
Lactylate
Esters of Fatty Acids

Table 9

2.15.7 E-number in pH regulators & anti-caking agents

E-Number Name and function

500 Sodium Miscellaneous - Acids and Salts:
Carbonate / Carbonates
Sodium
Bicarbonate
501 Potassium Miscellaneous - Acids and Salts:
Carbonate / Carbonates
Potassium
Bicarbonate
503 Ammonium Miscellaneous - Acids and Salts:
Carbonate Carbonates
504 Magnesium Miscellaneous - Acids and Salts:
Carbonate Carbonates
507 Hydrochloric Miscellaneous - Acids and Salts:
Acid Hydrochloric Acid and its Salts
508 Potassium Miscellaneous - Acids and Salts:
Chloride Hydrochloric Acid and its Salts
509 Calcium Chloride Miscellaneous - Acids and Salts:
Hydrochloric Acid and its Salts
510 Ammonium Miscellaneous - Acids and Salts:
Chloride Hydrochloric Acid and its Salts
513 Sulphuric Acid Miscellaneous - Acids and Salts:
Sulphuric Acid and its Salts

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 514 Sodium Sulphate Miscellaneous - Acids and Salts:
Sulphuric Acid and its Salts
515 Potassium Miscellaneous - Acids and Salts:
Sulphate Sulphuric Acid and its Salts
516 Calcium Sulphate Miscellaneous - Acids and Salts:
Sulphuric Acid and its Salts
518 Magnesium Miscellaneous - Acids and Salts:
Sulphate Sulphuric Acid and its Salts
524 Sodium Miscellaneous - Alkalis
Hydroxide
525 Potassium Miscellaneous - Alkalis
Hydroxide
526 Calcium Miscellaneous - Alkalis
Hydroxide
527 Ammonium Miscellaneous - Alkalis
Hydroxide
528 Magnesium Miscellaneous - Alkalis
Hydroxide
529 Calcium Oxide Miscellaneous - Alkalis
530 Magnesium Miscellaneous - Alkalis
Oxide
535 Sodium Miscellaneous - other Salts
Ferrocyanide
536 Potassium Miscellaneous - other Salts
Ferrocyanide
540 Dicalcium Miscellaneous - other Salts
Ferrocyanide
541 Sodium Miscellaneous - other Salts
Aluminium
Phosphate
542 Edible Bone Miscellaneous - Anti-Caking
Phosphate (Bone- Agents
Meal)
544 Calcium Miscellaneous - Anti-Caking
Polyphosphates Agents
545 Ammonium Miscellaneous - Anti-Caking
Polyphosphates Agents
551 Silicon Dioxide Miscellaneous - Silicon Salts
(Silica Salt)
552 Calcium Silicate Miscellaneous - Silicon Salts
553 Magnesium Miscellaneous - Silicon Salts
Silicate /
Magnesium
Trisilicate (Talc)
554 Aluminium Miscellaneous - Silicon Salts
Sodium Silicate
556 Aluminium Miscellaneous - Silicon Salts
Calcium Silicate
558 Bentonite Miscellaneous - other compounds

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 559 Kaolin Miscellaneous - other compounds
(Aluminium
Silicate)
570 Stearic Acid Miscellaneous - other compounds

572 Magnesium Miscellaneous - other compounds

Stearate
575 Glucono Delta- Miscellaneous - other compounds
Lactone
576 Sodium Miscellaneous - other compounds
Gluconate
577 Potassium Miscellaneous - other compounds
Gluconate
578 Calcium Miscellaneous - other compounds
Gluconate
Table 10

2.15.8 E- Number in Flavour enhancers

E-Number Name and function

620 L-Glutamic Acid Miscellaneous - Flavour

Enhancers
621 2.15.9 Monosodiu 2.15.10 Miscellaneous -

m Flavour Enhancers

Glutamate

(MSG)
622 Monopotassium Miscellaneous - Flavour
Glutamate Enhancers
623 Calcium Glutamate Miscellaneous - Flavour

Enhancers
627 Sodium Guanylate Miscellaneous - Flavour

Enhancers
631 Sodium Inosinate Miscellaneous - Flavour

Enhancers
635 Sodium5- Miscellaneous - Flavour

Ribonucleotide Enhancers
636 Maltol Miscellaneous - Flavour

Enhancers
637 Ethyl Maltol Miscellaneous - Flavour

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 Enhancers
Table 11

2.15.11E-number in Miscellaneous

E-Number - NAME - FUNCTION

Beeswax Miscellaneous - Glazing Agents
901
Carnauba Wax Miscellaneous - Glazing Agents
903
Shellac Miscellaneous - Glazing Agents
904
Mineral Miscellaneous - Glazing Agents
905 Hydrocarbons
907 Refined Miscellaneous - Glazing Agents
Microcrystalline
Wax
920 L-Cysteine Miscellaneous - Compounds used
Hydrochloride to treat Flour
924 Potassium Bromate Miscellaneous - Compounds used
to treat Flour
925 Chlorine Miscellaneous - Compounds used
to treat Flour
926 Chlorine Dioxide Miscellaneous - Compounds used
to treat Flour

927 Azodicarbonamide Miscellaneous - Compounds used

to treat Flour

2.16 International Numbering System for Food

Additives

The International Numbering System for Food Additives (INS) is a

European-based naming system for food additives, aimed at providing a short

designation of what may be a lengthy actual name.

It is defined by Codex Alimentations, the international food standards

organisation of the World Health Organisation (WHO) and Food and Agriculture

62 | P a g e
Organization (FAO) of the United Nations (UN). The information is published in the

document Class Names and the International Numbering System for Food

Additives, first published in 1989, with revisions in 2008 and 2011. The INS is an

open list, "subject to the inclusion of additional additives or removal of existing ones

on an ongoing basis".

2.16.1 Numbering system

INS numbers consist of three or four digits, optionally followed by an

alphabetical suffix to further characterize individual additives. On packaging in the

European Union (EU), approved food additives are written with a prefix of E.

Australia and New Zealand do not use a prefix letter when listing additives in the

ingredients. An additive that appears in the INS does not automatically have a

corresponding E number.

INS numbers are assigned by the committee to identify each food additive.

INS numbers generally correspond to E numbers for the same compound, e.g. INS

102, Tartrazine, is also E102. INS numbers are not unique and, in fact, one number

may be assigned to a group of like compounds.

2.16.2 INS numbers

Except where stated, the list of INS numbers and associated food additives is

based on the most recent publication of the Codex Alimentarius, Class Names and

the International Numbering System for Food Additives, first published in 1989,

with revisions in 2008 and 2011. E number and American approval flags are derived

from other sources.

63 | P a g e
 In the table below, food additives approved for the EU are listed with an 'E',

and those approved for Australia and New Zealand with an 'A'. And for the US with

a U, even though the US does not use the INS numbering system.

2.17 Federal Food, Drug, and Cosmetic Act

The United States Federal Food, Drug, and Cosmetic Act (abbreviated as

FFDCA, FDCA, or FD&C), is a set of laws passed by Congress in 1938 giving

authority to the U.S. Food and Drug Administration (FDA) to oversee the safety of

food, drugs, and cosmetics. A principal author of this law was Royal S. Copeland, a

three-term U.S. Senator from New York. In 1968, the Electronic Product Radiation

Control provisions were added to the FD&C. Also in that year the FDA formed the

Drug Efficacy Study Implementation (DESI) to incorporate into FD&C regulations

the recommendations from a National Academy of Sciences investigation of

effectiveness of previously marketed drugs. The act has been amended many times,

most recently to add requirements about bioterrorism preparations.

The introduction of this act was influenced by the death of more than 100

patients due to a sulphanilamide medication where diethylene glycol was used to

dissolve the drug and make a liquid form(see elixir sulfanilamide disaster). It

replaced the earlier Pure Food and Drug Act of 1906.amide medication where

diethylene glycol was used to dissolve the drug and make a liquid form (see elixir

sulphanilamide disaster). It replaced the earlier Pure Food and Drug Act of 1906.

64 | P a g e
2.17.1 Federal Food, Drug, and Cosmetic act contents

The FDC Act has ten chapters

I. Short Title
II. Definitions
o 201(f) is the definition for a food, which explicitly includes

chewing gum
o 201(g) is the definition for a drug
o 201(h) is the definition for a medical device
o 201(s) is the definition of a food additive
o 201(ff) is the definition of a dietary supplement
III. Prohibited Acts and Penalties
This section contains both civil law and criminal law clauses. Most

violations under the act are civil, though repeated, intentional, and

fraudulent violations are covered as criminal law. All violations of the

FD&C Act require interstate commerce because of the commerce clause,

but this is often interpreted broadly and few products other than raw

produce are considered outside of the scope of the act.Notably, the FD&C

Act uses strict liability due to the Dotterweich and Park Supreme Court

cases. It is one of a very small number of criminal statutes that does.

IV. Food
There is a distinction in food adulteration between those that are added

and those that are naturally present.

Substances that are added are held to a stricter "may render (it)

injurious to health" standard, whereas substances that are naturally

present need only be at a level that "does not ordinarily render it injurious

to health".
V. Drugs and Devices
o 505 is the description of the drug approval process
o 510(k) is the section that allows for clearance of class II medical

devices
o 515 is the description of the (class III) device approval process
VI. Cosmetics
VII. General Authority

65 | P a g e
 o 704 allow inspections of regulated entities. Inspection results are

reported on Form 483.

VIII. Imports and Exports
IX. Tobacco Products
X. Miscellaneous

2.17.2 FDA ACT under food colouring

The FD&C is perhaps best known by the consumer because of its use in the

naming of food colouring additives, such as "FD&C Yellow No. 6." The Act made

the certification of some food colour additives mandatory. Some food colourings are

generally recognized as safe (GRAS) by the FDA and do not require certification.

The FDA lists nine FD&C (Food, Drugs & Cosmetics) certified colour

additives for use in foods in the United States, and numerous D&C (Drugs &

Cosmetics) colourings allowed only in drugs for external application or cosmetics.

Colour additives derived from natural sources, such as vegetables, minerals

or animals, and artificial counterparts of natural derivatives, are exempt from

certification. Both artificial and naturally derived colour additives are subject to

rigorous standards of safety before their approval for use in foods.

Table 12

2.17.3 Certifiable colours

Name Common Colour Comment

name
FD&C Blue No. 1 Brilliant Blue bright blue

FCF
FD&C Blue No. 2 Indigo tine royal blue
FD&C Green No. 3 Fast Green sea green

FCF
FD&C Red No. 3 Erythrosine cherry red
FD&C Red No. 40 Allura Red AC orange-red
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 FD&C Yellow No. Tartrazine lemon yellow

5
FD&C Yellow No. Sunset Yellow orange

6 FCF
Orange B Restricted to specific

uses
Citrus Red No. 2 Restricted to specific

uses

2.17.4 FDA ACT under Food additives

The FFDCA requires producers of food additives to demonstrate to a

reasonable certainty that no harm will result from the intended use of an additive. If

the FDA finds an additive to be safe the agency issues a regulation specifying the

conditions under which the additive may be safely used.

A shortened definition of "food additive" is defined by the FDA as "any

substance the intended use of which results or may reasonably be expected to result,

directly or indirectly, in its becoming a component or otherwise affecting the

characteristic of any food (including any substance intended for use in producing,

manufacturing, packing, processing, preparing, treating, packaging, transporting, or

holding food; and including any source of radiation intended for any such use); if

such substance is not GRAS or sanctioned prior to 1958 or otherwise excluded from

the definition of food additives."The full definition can be found in Section 201(s) of

the FD&C Act, which provides for any additional exclusion.

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2.18 Laws Governing the Food Industry in India

The food processing industry one of the largest industries in India is widely

recognized as a 'sunrise industry' in India having huge potential for uplifting the

agricultural economy, creation of large scale processed food manufacturing and food

chain facilities, and the resultant generation of employment and export earnings.

2.18.1 Laws governing the food industry

The Indian food processing industry is regulated by several laws which

govern the aspects of sanitation, licensing and other necessary permits that are

required to start up and run a food business. The legislation that dealt with food

safety in India was the Prevention of Food Adulteration Act, 1954 (hereinafter

referred to as "PFA").

The PFA had been in place for over five decades and there was a need for

change due to varied reasons which include the changing requirements of our food

industry.

The act brought into force in place of the PFA is the Food Safety and

Standards Act, 2006 (hereinafter referred to as "FSSA") that overrides all other food

related laws. It specifically repealed eight laws which were in operation prior to the

enforcement of FSSAI:

o The Prevention of Food Adulteration Act, 1954

o The Fruit Products Order, 1955
o The Meat Food Products Order, 1973
o The Vegetable Oil Products (Control) Order, 1947
o The Edible Oils Packaging (Regulation) Order, 1998

68 | P a g e
 o The Solvent Extracted Oil, De oiled Meal, and Edible Flour

(Control) Order, 1967

o The Milk and Milk Products Order, 1992
o Essential Commodities Act, 1955 (in relation to food)

2.18.1.1 Need for the new act:

FSSA initiates harmonization of India's food regulations as per international

standards. It establishes a new national regulatory body, the Food Safety and

Standards Authority of India (hereinafter referred to as "FSSAI"), to develop science

based standards for food and to regulate and monitor the manufacture, processing,

storage, distribution, sale and import of food so as to ensure the availability of safe

and wholesome food for human consumption. All food imports will therefore be

subject to the provisions of the FSSA and rules and regulations which as notified by

the Government on 5th of August 2011 will be applicable.

2.19 Food Chemicals Codex

The Food Chemicals Codex (FCC) is a collection of internationally

recognized standards for the purity and identity of food ingredients. It features

roughly 1,200 monographs, including food-grade chemicals, processing aids, foods

(such as vegetable oils, fructose, whey, and amino acids), flavoring agents, vitamins,

and functional food ingredients (such as lycopene, olestra, and short chain).

The FCC also contains ingredients, such as sucrose and essential oils that are

not frequently found in other food additive standards resources. The FCC has been

published since 1966. It provides essential criteria and analytical methods to

authenticate and determine the quality of food ingredients.

69 | P a g e
 FCC standards are used as agreed standards between suppliers and

manufacturers in ongoing purchasing and supply decisions and transactions. The

United States Pharmacopoeia Convention acquired the FCC in 2006. The FCC is

published every two years in print and online formats and is offered as a subscription

that includes a main edition and intervening Supplements. The FCC has two primary

sections: monographs and appendices. Monographs are listed alphabetically and

typically cover a single ingredient. Monographs, where applicable, provide

information about each ingredient, such as:

Chemical Structure

Chemical Formula

Chemical Weight

INS Number

CAS Numbers

Function

Definition

Packaging

Storage

Labelling Requirements

IR Spectra

70 | P a g e
 There are also several "family" monographs, which cover substance groups.

These include "Enzyme Preparations," "Food Starch," and "Spice Oleoresins."

Additionally, specifications are included, consisting of a series of tests, procedures

for the tests, and acceptance criteria. Monographs may also detail USP Reference

Standards and/or other materials needed for test performance. The FCC's appendices

contain step-by-step guidance for general physical and chemical tests, and apparatus

use, as well as generally useful information, such as food ingredient Good

Manufacturing Practices.

2.19.1 Food defence

Food defence is the protection of food products from intentional

contamination or adulteration by biological, chemical, physical, or radiological

agents. It addresses additional concerns including physical, personnel and

operational security. This is in contrast to food safety, which is based on accidental or

environmental contamination, and food security, which deals with individuals having

access to enough food for an active, healthy life. These three terms are often

conflated. Food protection is the umbrella term encompassing both food defence and

food safety

2.20 Use of food additives

Additives perform a variety of useful functions in foods that consumers often

take for granted. Some additives could be eliminated if we were willing to grow our

own food, harvest and grind it, spend many hours cooking and canning, or accept

increased risks of food spoilage. But most consumers today rely on the many

technological, aesthetic and convenient benefits that additives provide. Following are

some reasons why ingredients are added to food:

71 | P a g e
2.20.1 To Maintain or Improve Safety and Freshness:

Preservatives slow product spoilage caused by mold, air, bacteria, fungi or

yeast. In addition to maintaining the quality of the food, they help control

contamination that can cause food borne illness, including life-threatening botulism.

One group of preservatives -- antioxidants -- prevents fats and oils and the foods

containing them from becoming rancid or developing an off-flavour. They also

prevent cut fresh fruits such as apples from turning brown when exposed to air.

2.20.2 To improve or maintain Nutritional Value:

Vitamins and minerals (and fiber) are added to many foods to make up for

those lacking in a person's diet or lost in processing, or to enhance the nutritional

quality of a food. Such fortification and enrichment has helped reduce malnutrition

in the U.S. and worldwide. All products containing added nutrients must be

appropriately labeled.

2.20.3 Improve Taste, Texture and Appearance:

Spices, natural and artificial flavours and sweeteners are added to enhance

the taste of food. Food colours maintain or improve appearance. Emulsifiers,

stabilizers and thickeners give foods the texture and consistency consumers expect.

Leavening agents allow baked goods to rise during baking. Some additives

help control the acidity and alkalinity of foods, while other ingredients help maintain

the taste and appeal of foods with reduced fat content.

2.20.4 Give the food a smooth and consistent texture:

Emulsifiers prevent liquid products from separating.

Stabilizers and thickeners provide an even texture.
Anticaking agents allow substances to flow freely.

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2.20.5 Maintain the wholesomeness of foods:

Bacteria and other germs can cause food borne illnesses. Preservatives reduce

the spoilage that these germs can cause.

Certain preservatives help preserve the flavour in baked goods by preventing

the fats and oils from going bad.

Preservatives also keep fresh fruits from turning brown when they are

exposed to the air.

2.21 Economically motivated adulteration (EMA)

The FDA's working definition of EMA is the fraudulent, intentional

substitution or addition of a substance in a product for the purpose of increasing the

apparent value of the product or reducing the cost of its production, i.e., for

economic gain. EMA includes dilution of products with increased quantities of an

already-present substance (e.g., increasing inactive ingredients of a drug with a

resulting reduction in strength of the finished product, or watering down of juice) to

the extent that such dilution poses a known or possible health risk to consumers, as

well as the addition or substitution of substances in order to mask dilution.

EMA, also known as Food Fraud, commonly occurs for financial advantage

through the undeclared substitution with alternative ingredients. This poses a health

concern due to allergen labelling requirements. In 2016 a restaurateur was jailed for

manslaughter after a customer died because cheaper ground nut powder (containing

peanut allergen) was used instead of almond powder in preparing a takeaway curry,

three weeks after another customer suffered an allergic reaction which required

hospital treatment. These deliberate acts are intended to evade detection, posing a

challenge to regulating bodies and quality assurance methodologies.

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 Cases of EMA have been seen in the horse-meat scandal, melamine

contamination scandal and the Salmonella outbreak involving the Peanut

Corporation of America. The most commonly counterfeited product is extra-virgin

olive oil. Other products commonly associated with food fraud include fish and

seafood, honey, meat and grain-based foods, fruit juices, organic foods, coffee, some

highly processed foods, tea and spices. Experts estimate that up to 10% of food

products in retail stores contain some degree of adulteration, and EMA events cost

the US food industry between $10 billion and $15 billion a year.

2.21.1 Tools

The FDA has developed several tools for the food industry, including among others.

Mitigation Strategies Database which includes a range of preventative

measures and suggestions for companies

Food Defence 101, focused on training for preparedness against an

intentional attack

FREE-B, a compilation of both intentional and unintentional food

contamination scenarios

Food Defence Plan Builder, designed to assist owners and operators of food

facilities with developing personalized food defence plans

Table 13

2.22 Types of Food Ingredients

Types of What They Do Examples Names Found

Ingredients of Uses on Product Labels
PRESERVATIVE Prevent food Fruit sauces Ascorbic acid, citric

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 S spoilage from and jellies, acid, sodium
bacteria, melds, beverages, benzoate, calcium
fungi, or yeast baked goods, propionate, sodium
(antimicrobials); cured meats, erythorbates, sodium
slow or prevent oils and nitrite, calcium
changes in colour, margarines, sorbate, potassium
flavour, or texture cereals, sorbate, BHA, BHT,
and delay rancidity dressings, EDTA, tocopherols
(antioxidants); snack foods, (Vitamin E)
maintain freshness fruits and
vegetables
SWEETENERS Add sweetness with Beverages, Sucrose (sugar),
or without the extra baked goods, glucose, fructose,
calories confections, sorbitol, mannitol,
table-top sugar, corn syrup, high
substitutes, fructose corn syrup,
many saccharin, aspartame,
processed sucralose,
foods acesulfame.
COLOUR Offset colour loss Many FD&C Blue Nos. 1
ADDITIVES due to exposure to processed and 2, FD&C Green
light, air, foods, No. 3, FD&C Red
temperature (candies, snack Nos. 3 and 40, FD&C
extremes, moisture foods Yellow Nos. 5 and 6,
and storage margarine, Orange B, Citrus Red
conditions; correct cheese, softNo. 2, annatto
natural variations in drinks, extract, beta-
colour; enhance jams/jellies, carotene, grape skin
colours that occur gelatines, extract, cochineal
naturally; provide pudding and extract or carmine,
colour to colourless pie fillings) paprika oleoresin,
and "fun" foods caramel colour, fruit
and vegetable juices,
saffron (Note:
Exempt colour
additives are not
required to be
declared by name on
labels but may be
declared simply as
colourings or colour
added)
FLAVOURS Add specific Pudding and Natural flavouring,
AND SPICES flavours (natural pie fillings, artificial flavour, and
and synthetic) gelatine dessert spices
mixes, cake
mixes, salad
dressings,
candies, soft

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 drinks, ice
cream, BBQ
sauce
FLAVOUR Enhance flavours Many Monosodium
ENHANCERS already present in processed glutamate (MSG),
foods (without foods hydrolyzed soy
providing their own protein, autolyzed
separate flavour) yeast extract,
disodium guanylate
or inosinate
FAT Provide expected Baked goods, Olestra, cellulose gel,
REPLACERS texture and a dressings, carrageen an,
(and components creamy "mouth- frozen desserts, polydextrose,
of formulations feel" in reduced-fat confections, modified food starch,
used to replace foods cake and microparticulated egg
fats) dessert mixes, white protein, guar
dairy products gum, xanthan gum,
whey protein
concentrate
NUTRIENTS Replace vitamins Flour, breads, Thiamine
and minerals lost in cereals, rice, hydrochloride,
processing macaroni, riboflavin (Vitamin
(enrichment), add margarine, salt, B2), niacin,
nutrients that may milk, fruit niacinamide, folate or
be lacking in the beverages, folic acid, beta
diet (fortification) energy bars, carotene, potassium
instant iodide, iron or ferrous
breakfast sulfate, alpha
drinks tocopherols, ascorbic
acid, Vitamin D,
amino .
Soy lecithin, mono-
EMULSIFIERS Salad and diglycerides, egg
dressings, yolks, polysorbates,
Allow smooth peanut butter, sorbitan
mixing of chocolate, monostearate
ingredients, prevent margarine,
separation frozen desserts

Keep emulsified
products stable,
reduce stickiness,
control
crystallization, keep
ingredients
dispersed, and to
help products
dissolve more
easily

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 STABILIZERS Produce uniform Frozen Gelatine, pectin, guar
AND texture, improve desserts, dairy gum, carrageenan,
THICKENERS, "mouth-feel" products, xanthan gum, whey
BINDERS, cakes, pudding
TEXTURIZERS and gelatin
mixes,
dressings, jams
and jellies,
sauces
PH CONTROL Control acidity and Beverages, Lactic acid, citric
AGENTS AND alkalinity, prevent frozen desserts, acid, ammonium
ACIDULANTS spoilage chocolate, low hydroxide, sodium
acid canned carbonate
foods, baking
powder
LEAVENING Promote rising of Breads andBaking soda,
AGENTS baked goods other baked monocalcium
goods phosphate, calcium
carbonate
ANTI-CAKING Keep powdered Salt, baking Calcium silicate, iron
AGENTS foods free-flowing, powder, ammonium citrate,
prevent moisture confectioner's silicon dioxide
absorption sugar
HUMECTANTS Retain moisture Shredded Glycerine, sorbitol
coconut,
marshmallows,
soft candies,
confections
YEAST Promote growth of Breads and Calcium sulfate,
NUTRIENTS yeast other baked ammonium
goods phosphate

DOUGH Produce more Breads and Ammonium sulphate,

STRENGTHENE stable dough other baked azodicarbonamide, L-
RS AND goods cysteine
CONDITIONER
S

FIRMING Maintain crispness Processed Calcium chloride,

AGENTS and firmness fruits and calcium lactate
vegetables

ENZYME Modify proteins, Cheese, dairy Enzymes, lactase,

PREPARATIONS polysaccharides and products, meat papain, rennet,
fats chymosin
GASES Serve as propellant, Oil cooking Carbon dioxide,
aerate, or create spray, whipped nitrous oxide

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 carbonation cream,
carbonated
beverages

2.23 Common ingredients of bakery products

2.23.1 Flour

Flour is in most cases the major ingredient and is usually derived from wheat.

It may be whole wheat as in the case of wholemeal flour, or part of the wheat berry

as in white flour. It can be of different grades depending on its protein content: high

protein [11%] for bread making, and low [approx.9%] for cakes and biscuits. In

addition, flour can be treated in various ways to increase the amount of damage

starch cells, a factor which in turns increase its water holding power.

It is also possible to treat flour with oxidizing agents either to increase the

apparent strength of the protein fraction, or as is the case in the Chorleywood bread

making process, to reduce the time required for fermentation when used in

conjunction with mechanical development.

2.23.1.1 Types of flour

Different types of flour are used for different types of end products. Flours

are identified as First Patent, Short Patent, Medium Patent and long Patent.

Characteristics of these flours are determined by percentage of separation obtained

from a 72% extraction. First Patent constitutes 70% separation from 72% extraction.

Short Patent constitutes 80%, Medium Patent 90% and Long Patent 95% separation

from 72% extraction.

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 First Patent is used as cake flour and is obtained from soft wheats. Short

Patent is used for premium brands of breads Medium Patent is used for featured

brands of breads. Long Patent is used for competitive brands of breads.

Cake flours should contain less than 10% protein and 0.4% ash, and should

have low absorption. Ash content of flour is considered as a measure of the degree of

separation of the flour from a particular wheat blend but is not a reliable index of

baking industry.

The value of wheat over other cereals lies in its gluten forming properties. It

is believed that the proteins contained in the outer portion of the wheat berry

(aleuronic portion) are stronger and harder than those contained in the inner portion

(endosperm). However the quality of the proteins may vary depending upon the

varieties of wheats, which make up the mill mix, and the condition under which the

crop was grown.

Quality of proteins is a more important factor in determining baking

properties of flour than the protein quantity. Therefore, because of variations in

protein quality, the protein quantity cannot be considered as a reliable index of

baking quality. Loaf potentialities are determined by gluten quality and quantity.

2.23.1.2 Flour Testing

There are several methods of testing flour. Some of these tests are grouped

into four categories, namely (a) chemical analysis (b) Physical methods (c) Physical

Examination and (d) baking test

Chemical Analysis includes following tests: I). Moisture: Normally flour should

have 14% moisture. Excessive moisture adversely affects the keeping quality of flour

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and is undesirable from an economic standpoint also. Ii). Ash: It determines mineral

matter in flour and therefore is considered as a measure of the degree of separation of

the flour from a particular wheat blend but cannot be considered a reliable index of

baking quality.

Iii). Proteins: This will give the quantity of proteins but for baking purpose

both quantity and quality are required. iv). Maltose and gassing power: This will

indicate activities of Beta and Alpha amylase.

Physical Methods are those where sophisticated equipment is used for

determining quality of flour. These include: i). Amylograph which measures alpha-

amylase activity. ii). Farinograph measures strength of flour for commercial mixing

operation. iii). Extensograph indicates the loaf volume potentialities. iv).

MacMicheal Viscosimeter indicates the amount of bleaching that flour has

undergone. Bleaching incidentally weakens proteins. v). PH value indicates the

acidity or alkalinity.

Physical Examination will include following:

i). Pekar Colour test indicates the separation.

Baking test: A standard lab-scale baking test will indicate in a general way the

baking qualities of given flour, although slight difference may be noted when large

commercial batches are made up in the machine-equipped bakery. Some bakers,

inspire of the shortcomings in this method, are of the opinion that actual baking test

gives the best overall evaluation of the flour quality.

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2.23.2 Sugar

Sugar is the second major ingredients to be found in most bakery

formulae.There are many different sugars that can be used.

o Sucrose is the most common, both in granular form or as a ground

prower; it is also available in its partly refined stage as brown sugar,

the best known of which is probably demerara.

o Molasses or its partly refined stage golden syrup is another

sweetening ingredient manufactured as a by product of sugar

manufacture; it is used not only its sweetening property but as a

flavouring in many products.

o Dextrose is produced by the acid or enzyme conversion of starch

derived from maize or as a by-product of protein extraction from

wheat flour. The liquid syrup is supplied with different levels of

conversation of starch to sugar, which is measured as dextrose

equitant. The syrup is sold within a range of solids [72-84%]

depending on its intended end-use.

o Invert sugar is product of acid or enzyme treatment: in case the

substrate is sucrose. It has many properties similar to glouse and is

often used in formulae for its ability to act ashumectant. We must also

consider honey in this group; it is used as a flouring ingredient as well

as a sweetener. There are many honey types all of which have

different flavour, charactised by the flower visited by the bee at the

time the honey was produced.

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 o Other bulk sweetener, fructose and polyols such as sorbitol, are used

to make products suitable for diabetics because they do not require the

human digestive system to provide insulim.

2.23.3 Fats

Fats are the third major ingredient. They are derived from animal and

vegetable sources and have to undergo several purification steps before being

suitable for bakery use. The process of filtration, colour, and flavour removal,

fractionation and hydrogenation allow the manufacture to produce tailor-made facts

for the particular application. The very special flavour characteristics of butter that

are changed during the baking process must also be considered. These are the target

of much research in the flavour industry, the result of which has produced some

excellent flavouring which can add a special note to many baked products.

2.23.4 Liquids

Liquids are one of the minor but very important ingredients in bakery

formulation, and are normally added in one or more of many forms including egg,

milk and water. The prime function of liquid is to blind all the various additions of

the formulae, holding them together in the early stages of the baking process.

Later, as the temperature rises, a secondary function of the proton fraction of

egg coagulates to produce structure. Free liquid then enters the starch grain of the

product. The retention of moisture in the finished item is important in its taste

sensation when eaten. Lack of moisture can for example make a cake unacceptable,

whereas too much of it can make a biscuit equally unpleasant to eat.

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2.23.4.1 Types of liquid

Water may be classified into six different headings consisting of soft water,

hard water, alkaline water, Acid water and turbid water. Soft water has low content of

dissolved minerals whereas hard water contains dissolved minerals in an appreciable

amount. Hard water can either be of temporary hardness or of permanent hardness.

When alkali is present in the soil, water tends to become alkaline. Acid water is often

found in areas where there are mines, mine wastes, and in water receiving the waste

from industrial processes. Acid water is a rarity from a natural source. Saline water

contains traces of common salt there by making it sensitive to taste.

2.23.4.2 Functions of Water in Baking

Water has functions in bread making. It makes possible the formation of

gluten. Gluten as such does not exist in flour. Only when flour proteins are hydrated,

gluten is formed. Water controls the consistency of dough. Water assists in the

control of dough temperatures and warming or cooling of doughs can be regulated

through water. It dissolves salts; suspends and distributes non-flour ingredients

uniformly. Water wets and swells starch and renders it digestible. Water also makes

possible enzyme activity. Water keeps bread palatable longer if sufficient water is

allowed to remain in the finished loaf.

2.23.5 Gases

Gases, producing the effect of aeration, are another minor but important

ingredient. Mechanical aeration, although not strictly an added ingredient, can be

produced by beating or whisking, and here egg has a very important role in baked

product in that it can hold air in its protein structure.fat of the correct type will entrap

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air when beaten. Aeration can also be produced by chemical and biochemical

components.

2.23.6 Salt

Common salt or table salt is used for bringing out the flavour of other

ingredients which are used in cakes, and other products. Instead of reducing sugar in

the cake formula, salt should be used as an adjustment of sweetness if the cake is too

sweet. One of the functions of sugar is to retain moisture in the cake. It is therefore;

better to increase salt to tone down the excessive sweetness. Salt also lowers

caramelization temperature of cake batters and aids in obtaining crust colour.

In bread production, salt is mainly added for taste. It brings out the taste of

other ingredients, and helps to improve the flavour and characteristics of bread. Salt

is a tougher. Without salt the doughs are witty. It therefore, improves grain and

texture of loaf by strengthening the dough, thus indirectly helping colour, grain and

texture.

Salt helps to control in yeast raised doughs, the action of the yeast and

thereby controls the rate of fermentation. Salt also aids in preventing the formation

and growth of undesirable bacteria in Yeast-raised doughs. Amount of salt to be used

depends on several factors but mainly upon the type of flour.

Weak flour will take more salt, because salt, gives strengthening effect to

proteins. Another factor which will determine the amount of the salt is the formula

used.

2.23.6.1 Table salt should have the following characteristics for use in the bakery:

It should be completely soluble in water.

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 It should give a clear solution. Cloudy solution will indicate presence of

certain impurities.
It should be free from lumps.
It should be as pure as possible.
It should be free from a bitter or biting taste.

2.23.7 Colour

This is often the first clue to what flavours to expect from a products, and as

such can be an important addition to any bakery formulae. The present trend toward

natural materials limits the range of colours available and many bakery products age

now manufactured without colour addition .requiring added flavouring to be capable

of instant recognition.

2.23.8 Flavourings

Flavour may be defined as the sensation of smell and taste mingled. Flavour

is an important ingredient in a sweet goods formula. Flavour is really the ingredient

which helps the baker to add uniqueness to his product. Appearance may be an eye-

catching factor in the first sale of any baked product but flavour holds the key to all

subsequent sales. The general accepted components of taste are: Sweetness,

sourness, saltiness and bitterness.

2.24 Spices used in baking and their functions

The spices are used in comparatively small quantities in the baked products.

These are quite important ingredients-even indispensable, as their presence, even though

in small quantities does improve the eating qualities of the products as well as the

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physical characteristics. A baker can add a variety of tastes to the baked products by

choosing fresh and high quality spices.

Cinnamon

This is the most widely used spice. This plant is grown in China, Indo-China

and Indonesia. Cinnamon is used in making of cakes, cookies, pies and custard

fillings. It is also widely used in various varieties of Danish pastries.

Cardamom Seed

Cardamom is mostly grown in India and Sri Lanka. Cardamom is mostly

used in nankhatai, cookies, Danish pastries, and in the fillings of clairs and pies.

Ginger

Ginger is the root of tuberous plant mostly grown in India, Jamaica and

Africa. Ginger grown in Cochin is considered to be of the best grade for baking.

Cloves

Cloves are the dried, unopened buds of an evergreen tree grown in Indonesia,

Zinzibar, Madagascar.

Nutmeg

Nutmeg is the seed of evergreen tree grown particularly in Molucca Islands,

Indonesia and the West Indies. This Spice is used mainly in doughnut and pastry

crusts.

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 Mace

It is aromatic spice consisting of the dried external fibrous covering of a

nutmeg. This is mainly used in sponge and pound cakes, cream fillings of clairs.

Poppy Seeds

Poppy is raised in Turkey, Iran, India, Netherlands, Russia and Poland. There

are two varieties of poppy-creamish white and blue poppy.

Blue poppy seed is considered the best as it is used for grain as well as for

flavour. The seeds are mainly for sprinking on tops of variety bread and rolls.

Caraway Seeds

Caraway seed is the fruit of the tree belonging to the parsley family. It is

grown in Europe particularly in the Netherlands and Poland. In the baked products it

can be used as whole as well as ground. This is a must in the making of rye bread

and it is also used in rich fermented cookies-known as Surti Butters most popular

variety of the baked products on West Coast of India.

Seasame seeds

Seasame seed is a small honey coloured seed grown mainly in Turkey and

India. It is used for topping the bread and rolls and when baked imparts delicious,

roasted nut flavour to the crust.

Allspice

It is a fruit of the pimento tree which is grown in Jamaica, Mexico and other

parts of central and South America. These fruits are dried and then ground. Their

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flavour resembles the blended flavour of nutmeg, clove and cinnamon. Its uses in

baking are for making fruit cakes and cookies and also in filling of pies.

Storage of Spices

The volatile oils in the spices contain the aroma and flavouring of the spices.

In order to retain the strength of these oils, spices should be stored in an airtight

container. Storage room should be dry, cool and airy.

2.25 Some typical equipment required in baking

Ovens They are used as a heating chambers for baking. Direct heat large

kilns and modern electric ovens are used in food preparation units. The

electric ovens provide high degree of precise temperature control and

uniform heat.
Mixing Machine It is used to mix all bread or cake ingredients together

into soft dough or batter.

Tins There are tins with various shapes and sizes used in baking. They

create the resulting baked product in attractive shapes.

Icing Bag with Nozzles The icing bags hold the icing. They are used in

decorating cakes in a large variety of ways using nozzles of catchy shapes

and widths. They provide a great way of filling small glasses and molds in a

sophisticated manner.
Baking Parchment It is a cellulose-based paper used as a non-stick

surface. It is often thin and disposable.

Knives Bakery knives are used for cutting loafs, cakes, and handling pieces

of cakes.
Cake Stands They are required to keep cakes of multiple tiers. Some of

them are rotary. They provide circular motion that makes the process of cake

decoration easy.

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 Spatula They are flat tip spoons, used to fold the batter and fill the icing

bag. Spatulas often have rubber tips.

2.25.1.1 There are various sources through which the baked product can acquire

its unique bakery flavour.

1. It can acquire the flavour during the processing of the product, i.e. during

baking, fermentation etc.

a. Fermentation

The total fermentation time has a profound influence upon the end flavour of the

baked product due to the biological changes that take place during the fermentation.

Breads made from sour dough or overnight sponge have a different flavour from the

breads made from short sponges and straight dough process.

b. Baking

The process of baking brings about two important changes which add flavour to the

product: i. Brown reaction

ii. Caramelization

2.25.1.2 Flavour Additives

These additives can be divided into three groups:

Natural, synthetic and imitation (with unlimited combination of all three)

2.25.1.2.1 . Natural:

a. Basic ingredients added to the formula: forms of sugar and syrups i.e. honey,

molasses malt syrup etc, ground fresh fruit, cocoa, chocolate etc.

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b. The essential oil of citrus fruits such as oil of lemon and oil of orange and vanilla

extract

2.25.1.2.2 Synthetic:

The quantities of flavours present in the fresh fruit are very small. If the flavour

from the fresh fruit was to be used singly alone in the formula, large quantities of

ground, sliced fruit will be necessary to bring about the desired level of flavour. This

will not only unbalance the formula but will make it impracticable.If this natural

flavour is fortified with synthetic flavour it will have more taste appeal than the use

of natural flavours alone.

2.25.1.3 Imitation:

The imitation of natural flavours are rarely used alone but are blended with fruit

juices and essential oils to give a better result. Imitation flavours are not found in

nature but used to reproduce the natural flavour.

2.25.1.4 Classification of Flavours:

Non-alcoholic flavour:
These are prepared by dissolving ingredients in Glycerine propylene,

glycol or vegetable oil. These help to retain the flavour during baking by

reducing vaporization. ii. Alcoholic extract: These flavours are dissolved

in ethyl alcohol. They are too volatile for use during baking but are very

suitable for icing and fillings which do not undergo baking.

Emulsifiers: These flavouring oils are dispersed in gum solution which

helps to obtain an even distribution through batter and dough and also

maintaining stability during baking.

Powdered flavourings: These are prepared by emulsifying components

in heavy gum/water solution, then spray dried to form powders.

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Anything can cause off flavours in the baked products and some of the causes are:

1. Inferior Ingredients: These are the prime causes for end products having off

flavours-musty flour, mouldy cake or bread crumbs, eggs which are not fresh,

shortening low in anti-oxidant, spoiled milk etc.

2. Unbalanced Formula: The formula should be balanced in such a way that the

total effect of this should have an appealing blending of the foundation flavours of all

the ingredients included in the formula.

3. Inferior flavourings: Not only the inferior flavourings but too much of the

flavouring will also give the product an off flavour.

4. Wrong pH: This can happen if an excess of soda is added in the formula or if

there is too much of acidity produced in the product. Excess of Soda in the formula

will have the under mentioned defects in the end products: excessive caramelization,

crumbliness and poor texture, dryness and discoloration of the crumb and soapy

taste. Each of these faults individually or in combination has a direct effect on the

flavour and aroma of the finished product.

5. Faulty baking as well as faulty processing: These will cause either excess or

lack of flavour.

6. Unclean pans: If the pans used for baking are not thoroughly cleaned of residual

material, it may cause an off flavour in the product. Wrong pan grease and improper

storage of cleaned and greased pan should be avoided.

7. Cheap and wrong type of packaging and wrapping material: These will affect

the flavour of the finished product.

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 8. Poor ventilation and lack of proper air circulation: Within the bake house

these conditions may cause off flavour.

9. Improper storage of finished products: This should be totally avoided. The

finished products having separate flavours should not be stacked together at the time

of the cooling and packaging.

10. Dirty and defective transportation: This will also cause off flavour in the

finished product.

2.26 Using preservatives

The use of preservative in baked product may be limited for ethical, legal or

product-specific reasons. In some companies, the use of preservatives is not an

option as they wish to promote a healthy, additive free product image, which is

often branded and needs to be maintained. In some countries, the legislation in

operation permits the use of defined preservative within certain bounds. The product

charter and its ingredient may not lend themselves to the effective use of certain

preservatives, eg. Where the product pH prevents the effectives of the preservatives.

When used at high levels, preservatives can give rise to off odours and flavours, eg.

Calcium propionate used in breads is detected easily by the human nose, especially

when the product is heated.

However, in some cases preservative can give products an extra safely factor

when the extension of shelf life cannot be achieved by other means. Although

preservative do not significantly affect water activity or the way water moves in or

out of product, a limited discussion for achieve changes in shelf-life has been

included. Preservatives must be soluble in water if they are to be effective

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preventing or reducing microbial activity. The effectiveness of particular

preservatives depends on the product pH, the ERH and the storage temperature being

used.

There are some naturally occurring biologically derived antimicrobials. These

are derived from barks, stems, leaves, flower and fruits of plants, various animals

tissues, or from microorganisms. However their efficacy and functionality in food

systems are yet to be thoroughly investigated scientifically and their production on a

commercial scale is to become more economic. Natural mould inhibitors, used

commercially for their pH-lowering properties, are fermented wheat flour and raisin

juice concentrate.

Table 14

Preservative Product category

2.27 F
Sorbic acid cake, pastries

Calcium sorbate cake, pastries

S

Potassium sorbate cake ,pastries S

Propionic acid breads, part-baked breads A

Calcium propionate pre-packed rolls, buns and
I
pitta

Sodium propionate all types of breads

Acetic acid all types of breads

Sodium diacetate cakes, some breads

standards for bakery products

Baking is stated to be one of the oldest methods of cooking. The cooking

process is carried out by dry heat in some kind of oven. Bakery products are

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prepared from one or more of the flours which are derivative of some cereal grain.

Baked products include breads, biscuits, rolls, pies, cakes, pastries, and muffins.

Bread is a common staple right from prehistoric times as it provides a number of

nutrients in the human diet. According to the Food and Agricultural organisation

FAO Bread is A baked product of flour or meal of cereals, especially wheat and

includes ordinary, unleavened, crackers, rusks, etc.

2.27.1 FSSAI guidelines

The FSSAI has standards for two products under the bakery category and

these are biscuits and breads which have ingredients that are used and available in

India.

Biscuits including wafer biscuits are made from maida, vanaspati or refined

edible oil or table butter or desi butter or margarine or ghee or their mixture and

contain one or more of the following ingredients edible common salt, butter, milk

powder, cereals and their products, cheese cocoa, coffee extract, edible desiccated

coconut, dextrose, fruit and fruits products, dry fruit and nuts, egg, edible vegetable

products, ginger, gluten groundnut flour, milk and milk products, honey, liquid

glucose, malt products, edible oilseeds, flour and meals, spices and condiments,

edible starches such as potato starch and edible flours, sugar and sugar products,

invert sugar, jaggery, protein concentrates, oligofructose (max 15%) vinegar and

other nutrients and vitamins.

Biscuits may contain food additives specified in FSSAI regulations and may

with label declaration as provided in Food Safety and Standards (Packaging and

Labelling) Regulations, 2011.

They need to conform to standards

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 Ash insoluble in dilute hydrochloric acid (on dry basis) not more than 0.1

per cent
Acidity of extracted fat (as oleic acid) not exceeding 1.5 per cent.

BREAD whether sold as white bread or wheat bread or fancy or fruity bread

or bun or masala bread or milk bread or of any other name, shall mean the product

prepared from a mixture of wheat atta, maida, water, salt, yeast or other fermentive

medium.

It may contain one or more of the following ingredients condensed milk, milk

powder (whole or skimmed), whey, curd, gluten, sugar, gur or jaggery, honey

khandsari, liquid glucose, malt products, edible starches and flour, edible groundnut

flour, edible soya flour, protein concentrates and isolates, vanaspati, margarine or

refined edible oil of suitable type or butter or ghee or their mixture, albumin, lime

water, lysine, vitamins, spices and condiments or their extracts, fruit and fruit

product (Candied and crystallized or glazed), nuts, nut products, oligofructose (max

15%) and vinegar.

They must conform to standards

Alcoholic acidity Not be more than equivalent of 7.5ml.

(With 90 per cent alcohol) N NaOH per 100 g of dried substances

Ash insoluble in dilute HCL on dry weight basis

(i) Bread except masala bread or fruit bread -Not more than 0.1 per cent
(ii) Masala bread or fruit bread Not more than 0.2 per cent

Bread must be free from dirt, insect and insect fragments, larvae, rodent hairs

and added colouring matter except any permitted food colours present as a carryover

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colour in accordance with the provision in regulation 3.1.17, in raw material used in

the products.

Both biscuits and bread may contain Oligofructose (dietary fibres) up to

15% maximum subject to label declaration under labelling of Food Safety and

Standards (Packaging and Labelling) Regulations, 2011.As per the recent

amendment from FSSAI, Oligofructose has also been allowed to be used in various

food products.

2.28 Nutrient facts of Bakery and confectionery

goods

Nutritional consideration in formulation of bakery product development in

bakery technology- biscuits based on composite flour, biscuits with different

flavours, special biscuits vitamin fortified, high fibre, low sugar and fat biscuits.

Protein in terms of quantity and quality is a vital nutrient. Wheat flour protein- 12-

16% deficient in lysine essential amino acids- 80 the quality of bread is below mild

and meat class.

2.28.1 Enrichment programme

Adding vitamin and minerals and improved protein quality at low cost

evaded implementation. Now wheat protein addition-deteriorate the texture of bread.

Low volume and organoleptic qualities. Each addition has its own draw back

spending for commercial marketing.

Soya flour- soya protein isolates, sodium soy protein are valuable additions

for bread high quality protein also contain 3.2% to 3.8% lysine as compared to

0.35% in wheat flour. If 12g of soya flour is added to 100g of wheat flour, the lysine

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content will be doubled 0.76% - 0.83% product provide exceptional vehicle for

nutritional improvement.

High quantity improved quality loaf volume, crush grain freshness retention

etc.). Milk protein dried whole milk solids and low fat dry milk solids in bread is

cost effective, rich in protein abundantly available. 20 % protein bread, not

successful and acceptable. In order to attain 20% protein (dry wit) in bread using

non-fat dry milk (as protein source) minimum 19% must be added to every 100 parts

of wheat flour. Exit- more than six parts non-fat dry milk to 100 parts flour causes

darkening, thickening, toughening of crust, low loaf volume, coarser grain, rougher

texture less soft crumb. Gluten wheat gluten 70% protein. Same addition has a

desirable effect in bread. Four parts per 100 parts flour also causes undesirable shiny

open texture/ grain bread. Also wheat gluten deficient in lysine. Addition of lysine

mono hydro chloride is required for correction. Gluten changes the task of bread, so

unsatisfactory in taste, appearance and cost.

2.28.2 Key to protein enriched bread:

Calcium and Sodium sterol 2 acetylates: CSL and its sister product SSL

successful food additive. CSL Inc the tolerance of the dough to mixing and thus

widens the mixing range to produce good quality bread (mixing time) CSL Inc gas

retention capabilities of the dough due proofing time Inc loaf volume. It counter

acts the deck in loaf volume usually beck of high level of fortification soya flour,

soya cone and milk solids.

CSK & SSL improves efficiency tolerance of bread dough produce

uniform quality. Knock back prevent cripplesin bread dough deck volume.

SSL- and in port: Fortification of wheat flour.

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 Inc in SSL in wheat flour- inch high level of no glutens flour without

resulting in loss in volume and grain. Soya fortified wheat flour containing SSL is

most successful bakery ingredient. Glycolipide Inc protein fortification level without

unipouring consumes acceptance of high protein bread- No change in dough making

process, formulation of production schedule or equipment.

Natural and synthetic glycosides low priced, protein enriched bread and

other baked product. Protein above referred to include soya flour, defatted soya flour,

edible yeast and fish flour. Without adding glycolipids, a medium high level of

protein supplement improves bread quality. High level of protein supplement with

glycolipids maintain consumer acceptance of enriched bread protein content of

70% triple the cone of nutritionally limiting lysine.

2.28.3 Healthy additions.

Dietary guidelines introduced at global level to deal with malnutrition

Battle won in developed countries. Today amended to take care of predominant

disorders. Healthy benefits of food and creating awareness. Nutraceutical can be

defined as products that may be able to enhance health but which are not official

drug. Our country is not far behind the world as far as application of nutraceutical is

concerned. India lacks in creating the awareness. Many product fell in this category-

bread, biscuit, cookies, bakery filling, breakfast cereals, expanded snacks,

unleavened bread. Basic bakery ingredient flour, salt, sugar and fat.

Cannot bring a change in salt, sugar only flour can be modified by adding

soya, amaranth isoflowones, high protein, high fibber and soluble claims. Another

option addition of whey solids to biscuits, cakes and bread not only Inc protein

but BCAA content.

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 Saturated fats in bakery can be substituted by soya, corn or safflower oil.

Alterosclrosis in bakery filling partially fat can be substituted by low DE

maltodextrins or chicory solids to reduce caloric contribution of filling. Jaggery can

help in increasing the nutrial content of product never is it tried by industry.

Artificial sweetener if allowed in India more products can be developed to meet need

of diabetics. Nutria central can take care of several disorder- osteoporosis CVD

remonstration syndrome and indigestion.

2.29 Alternative bulk Sweeteners

Alternative bulk sweeteners can broadly be divided into two categories-

Sugar and Sugar Alcohols Alternative sugars are generally used to replace a

proportion of the sucrose in confectionery products in order to modify the sweetness

and textural properties. Sugar alcohols (also known as polyols) are generally used to

replace all of the conventional carbohydrates in the manufacture of non cariogenic,

diabetic or dietetic confections.

2.29.1 Alternative Sugars

2.29.1.1 Glucose

The monosaccharide glucose occurs widely in nature where it is found together

with fructose in most fruits and in honey. It is commonly called as dextrose.

Glucose has a lower sweeteners, lower solubility and lower viscosity than sucrose.
It is however a better humectants and provides better preservative properties

owing to its lower water activity. It also has a noticeable cooling effect arising from

negative heat of solution.

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2.29.1.2 Fructose

Fructose also known as laevulose or fruit sugar is another monosaccharides

found in fruits and honey. Fructose may be manufactured from sucrose by isolation

from invert sugar or from starch by isolation from high fructose glucose syrup.
Fructose is considerably more hygroscopic and has better humectant properties

than either sucrose or glucose. It is also more reactive, being a ketose rather than an

aldose sugar. Hence fructose has an even greater tendency to browning than glucose.

Fructose is metabolized in the liver independently of insulin and may

consequently be tolerated by non insulin dependent diabetes provides its caloric

content is taken into account. A relatively new application for fructose is in

compressed tablets intended for sports man, where its ability to provide a sustained

energy source is considered advantageous.

2.29.1.3 Lactose

Lactose also known as milk sugar is a disaccharide molecule comprising

glucose and galaxies. The main commercial source is whey from which it is

extracted by either crystallization or precipitation. Lactose is usually crystallized as

2
2the monohydrate, which melts at 202 C, although some beta lactose
2
2anhydride (m.p. 252 C) is also produced for special applications.

2.29.1.4 Molasses

Molasses or black treacle (British, for human consumption; known as

molasses otherwise), is a viscous by-product of refining sugarcane or sugar beets into

sugar. Molasses varies by amount of sugar, method of extraction, and age of plant.

Sugarcane molasses is agreeable in taste and aroma, and is primarily used for

sweetening and flavoring foods in U.S., Canada and elsewhere, while sugar beet

molasses is foul-smelling and unpalatable, so it is mainly used as an animal feed

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additive in Europe and Russia, where it is chiefly produced. It is a defining

component of fine commercial brown sugar. Molasses obtained during sulphitatation

process, which is light brown in colour with a characteristic tang and flovours, is

used for edible purpose and in manufacture of confectionery.

2.29.1.5 Cane syrup

Cane syrup is similar to molasses and is obtained by simply boiling sugar

cane juice to a syrup consistency. The term liquid sugar is used for commercial

products, such as a solution of sucrose and solution contain varying proportion of

invert sugar.

2.29.1.6 Corn syrup

Corn syrup is food syrup which is made from the starch of corn (called maize

in some countries) and contains varying amounts of maltose and higher

oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup

to confectioners, is used in foods to soften texture, add volume, prevent

crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose

corn syrup (HFCS), which is manufactured from corn syrup by converting a large

proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus

producing a sweeter compound due to higher levels of fructose.The more general

term glucose syrup is often used synonymously with corn syrup, since glucose syrup

is in the United States most commonly made from corn starch. Technically, glucose

syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can

be made from any source of starch; wheat, tapioca and potatoes are the most

common other sources.

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2.29.1.7 Maple syrup

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red

maple, or black maple trees, although it can also be made from other maple species.

In cold climates, these trees store starch in their trunks and roots before the winter;

the starch is then converted to sugar that rises in the sap in late winter and early

spring. Maple trees are tapped by drilling holes into their trunks and collecting the

exuded sap, which is processed by heating to evaporate much of the water, leaving

the concentrated syrup.

2.29.1.8 Honey

Honey is a sugary food substance produced and stored by certain social

hymenopteran insects. It is produced from the sugary secretions of plants or insects,

such as floral nectar or aphid honeydew, through regurgitation, enzymatic activity,

and water evaporation.The variety of honey produced by honey bees is the most

well-known, due to its worldwide commercial production and human consumption.

Honey gets its sweetness from the monosaccharides fructose and glucose, and has

about the same relative sweetness as sugar. It has attractive chemical properties for

baking and a distinctive flavor that leads some people to prefer it to sugar and other

sweeteners. Most microorganisms do not grow in honey, so sealed honey does not

spoil, even after thousands of years. However, honey sometimes contains dormant

endospores of the bacterium Clostridium botulinum, which can be dangerous to

babies, as it may result in botulism.

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2.30 Trans fat

Trans fats, or trans-unsaturated fatty acids, trans fatty acids, are a type of

unsaturated fat that occur in small amounts in nature but became widely produced

industrially from vegetable fats for use in margarine, snack food, packaged baked

goods and frying fast food starting in the 1950s.

Trans fat has been shown to consistently be associated, in an intake-

dependent way, with increased risk of coronary heart disease, a leading cause of

death in Western nation.Fats contain long hydrocarbon chains, which can be

unsaturated, i.e., have double bonds, or saturated, i.e., have no double bonds. In

nature, unsaturated fatty acids generally have as opposed to Trans configurations.

In food production, liquid cis-unsaturated fats such as vegetable oils are

hydrogenated to produce saturated fats, which have more desirable physical

properties, e.g. they met at a desirable temperature (3040 C). Partial hydrogenation

of the unsaturated fat converts some of the cis double bonds into Trans double bonds

by an isomerization reaction with the catalyst used for the hydrogenation, which

yields a Trans fat. Although trans fats are edible, consumption of trans fats has

shown to increase the risk of coronary heart disease in part by raising levels of the

lipoprotein LDL (often referred to as "bad cholesterol"), lowering levels of the

lipoprotein HDL (often referred to as "good cholesterol"), increasing triglycerides in

the bloodstream and promoting systemic inflammation.

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 Table 15

2.30.1 Transfat Presence in food

FOOD TYPE TRANS FAT CONTENT

shortenings 10 to 33 g
margarine/spreads 0.2 to 26 g
butter 2 to 7 g

whole milk 0.07 to 0.1 g

breads/cake products 0.1 to 10 g

cookies and crackers 1 to 8 g
salty snacks 0 to 4 g

cake frostings and sweets 0.1 to 7 g

animal fat 0 to 5 g
ground beef 1g
2.30.2 Health risks in transfat

Coronary heart disease

Obesity
Liver dysfunction
Infertility in women
Behavioural irritability and aggression

2.31 Quality and standards/ Regulations to be

followed in the Bakery Industry

The better the quality, the greater the cost. Under this policy insufficient

attention is paid to the earlier parts of the process out of specification materials are

used correct operating procedures are not followed, production operations are

unaware of the standards they should be working to and therefore unaware of the

process running .

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 Out of control at the end of the manufacturing line reject product is stored

from that which by chance complies with the quality standards, and significant

quantities of scrap are produced at appreciable cost to the company. The answer to

the problem is to adopt the correct approach to the quality control, that of prevention

rather than cure, of controlling the whole manufacturing operation from raw

materials through to dispatch of finished product, the policy of getting of it right first

time.

The confectionery industry involves selling taste, texture and appearance, and

quality efforts must be aimed at as ensuring that these three parameters up to

standard. By these means scrap is reduced and manufacturing efficiency increased,

thus improving profitability; the initial supposition is then seen to be fallacious and

the opposite is, in fact, shown to be the case the better the quality, the lower the cost.

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 3 Methodology

The purpose of this chapter is presented the methodology of collecting and

interpreting data, which includes the methods used by collecting the primary details

through questionnaire survey on nearby locality and Collect informations from

bake processing unit through questionnaire and data analysis. Under the primary

data, a total of 26 questionnaires drawn and administered 10 questions to consumer

and 16 questions to baker. The secondary data were drawn from existing literatures.

3.1 Research Design

The study will use questionnaires research method by collect data from after

the customers bought food additives exceed factor in bakery products and use of

additives in bakery. A stratified random sample will be drawn from the social factors,

internal factors, food risk affect to customers attitude by questionnaire survey. The

demographic data will include main factors such as gender, age, level of education,

income, occupation, and etc.

3.2 Research Instrument

In this study, the questionnaire is designed in English as the research

instrument to accomplish the researchs objective combine from conceptual

framework is demographic, social factors, internal factors, food risk, customers

attitude which researcher has apply the questionnaire. This questionnaire deal with

personal data of demographic characteristic is gender, age etc .And deal with

information environment and governments action effect to customers attitudes

buying food. This questionnaire deal with internal factors, such as food risk, and

customers attitude.

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3.3 Variables of the Research

3.3.1 Independent variables

Based on the chapter two literature reviews, the independent variables are

classified as social factors, internal factors and food risk, food laws there are

affecting customers health and awareness that are discussed in framework.

3.3.2 Dependent Variable

The dependent variable of the research is Customers attitudes. Is include

three variables, there are believe, feeling and behaviour.

3.4 Data Collection

The research instruments used in the collection of the data are two structured

questionnaires. One questionnaire was for the consumer and the other for the baker.

The questionnaires were both structured as a closed ended and open-ended

questionnaire. In the close ended section the respondents were to answer yes or no on

the space provided against each option. For the open-ended questions the

respondents were to answer the set of questions by responding freely on the space

provided against the questions.

3.4.1 PRIMARY DATA

Primary data is collected by taking information from,

o Collect the primary details through a survey on nearby locality.
o Prepare the questionnaire for data collection for the objective.
o Collect informations from bake processing units.

3.4.2 SECONDARY DATA

o Refers relevant articles from magazines, journals, websites,

publications and books etc.

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 4 RESULT AND DISCUSSION

Analysing through survey on people

4.1 Frequency of respondents checking the label

when they buy bakery products.

always sometimes never

Figure 1

frequency respondents
always 8
sometimes 10
never 12
Table 16

1. Interpretation

Out of 30 people show that 74% people never check the ingredients before

purchase. Only few of people [12%] check the ingredient in the packets. And 15%

people checks sometimes. This shows people is dont gives the important to the

ingredients in products they are purchase. But it is not good practise because some

products always written the harmful ingredients on that packets.

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4.2 Frequency of respondents thinks that food

additives will affect your body.

yes
no

Figure 2

frequency respondents
yes 26
no 4
Table 17

2. Interpretation

Out of 30 people shows that 87% people thinks that additives will affects the

body. And 13% people say additives will never affects the body. But most of the

people never check the ingredients before purchase. This shows that careless towards

to their health. Most of the people are living in the busy world. Actually not all

additives are affects to our body. There are natural and artificial additives. Some

artificial additives are approved by government.

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4.3 Frequency of respondents prefer fresh baked

product or pre-packed product

fresh baked product

pre- packed products

Figure 3

frequency respondents
fresh baked product 15
pre- packed products 15
Table 18

3. Interpretation
Out of 30 people 50% them are prefer freshen baked food and 50% are prefer

pre-packed products. Pre-packed food has more additives than fresh baked

food. This shows that people have interest to buy fresh baked food and pre-

packed foods. Fresh baked products are not store for long time. But pre-

packed food contain more preservative additives.

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4.4 Frequency of respondents consider about MSG

[Aginomotto]

harmful
safe
dont'known

Figure 4

frequency respondents
harmful 16
safe 6
dont known 8
Table 19

4. Interpretation

Out of 30 people most 53% of the people consider MSG is very harmful to

health. But some of the people [20%] say that whether it is safe. 27% people dont

known about MSG. Today small quantity of MSG is added to food products by the

approval quantity of government. The continues consumption of this products lead to

illness. It shows that most of the people are beware of the MSG and its affects to

body

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4.5 Frequency of respondents knows about the E-

number.

yes
no

Figure 5

Frequency Respondents
Yes 7
No 23
Table 20

5. Interpretation

Out of 30 people most of have no idea about E-number. Only few of them

know about E-number. 77% dont know about E-number and 23% dont know about

E-number. This shows that people doesnt gives important numbering system in the

food additives. But from the above questions people is bothered about food

additives. They dont have more knowledge about numbering of food additives.

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4.6 Frequency of respondents thinks that all food

preservatives are harmful to health.

yes
no

Figure 6

frequency Respondents
yes 11
no 19
Table 21

6. Interpretation

Out of 30 people [27%] most of as consider that preservative is harmful to

health. But not all preservative is harmful to health. 63% people say not all

preservatives are harmful to health. This shows that people have knowledge about

preservative. Salt and sugar are also preservative. But it is not harmful towards

health. Whether it is only through the continues consumption. Preservative is used

for the life time of the products.

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4.7 Frequency of respondents felt any health

problems by using continues consumption of

bakery products

yes
no

Figure 7

frequency respondents
yes 15
no 15
Table 22

7. Interpretation

Out of 30 people 50% says that doesnt felt any health problems by using

continue consumption of bakery products. 50% people say that they felt health

problems by using bakery products. This shows that bakery products is not good for

the continues consumption for all times. In bakery products they are adding

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preservative and food colour or artificial sweeteners. The health problems only

through the continues consumption.

4.8 Frequency of respondents health risk

associated with the consumption of additives is

you most concerned about.

allergy
asthma
fever
hyperactivity
other
none

Figure 8

frequency respondents
allergy 5
asthma 5
fever 3
hyperactivity 5
other 3
none 9
Table 23

8. Interpretation

Out of 30 people 30% of people doesnt says any health problems regarding

to additives. But other 70% person says health problem regarding the allergy,

asthma, fever, hyperactivity and other skin problems. Out of most of them are

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suffering from hyperactivity and allergy. This shows people known theirs health

problem is origin from food additive or other reason.

4.9 Frequency of respondents satisfied to

government action towards the food safety.

satisfied
unsatisfied

Figure 9

frequency respondents
satisfied 11
unsatisfied 19
Table 24

9. Interpretation

Out of 30 people 63% of them are not satisfied towards the government

action on food safety. Only 37% of them are satisfied. This shows that our

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government is not care about the food safety and health of the public. Government

takes actions only if there any health problems arising from the public because of

food products. It shows the food safety departments careless.

4.10 Frequencies of respondents have attended any

food additives awareness programmes.

yes
no

Figure 10

frequency respondents
yes 8
no 22
Table 25

10. Interpretation

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 Out of 30 people 73% of them not attended any awareness programmes about

the food additives. Only 27% they are attended programmes. This shows that no will

have interest to attended this type of programmes. Actually this will lead to decrease

the awareness towards additives in food products and health care. This awareness

level about the food additives it will care about their own health.

Analysing through survey on FAS Bakery and chips centre, kanjiramattom.

4.11 Analysing of bakery whether it is licensed by

state

The bakery owner said that the bakery is licensed by state.

11. Interpretation

Out of the survey on the bakery. The bakery owner says that the bakery is

licensed by Kerala state. And it is also licensed by the food safety department. This

shows every shop is established only through licence. If any shop is run without

license it will be illegal. Shop licence is an approval for starting a business by proper

checking from the state authority. It contains Business Registration, FSSAI

registration, VAT Registration, Trademark Registration.

Also ensure the compliance of all the fire safety

guidelines and eating house license: This is provided by Licensing Police

Commissioner of that city. Baked goods are taxable under VAT. Hence, VAT

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registration must be obtained from the local sales tax authorities for even those

operating a home bakery business.

4.12 Analysing of bakery whether they follow the

rules and regulation of FSSAI guideline

The bakery owner said that they should follow the rules and regulation of

FSSAI guideline

12. Interpretation

Out of the survey from the bakery they follow the FSSAI guideline from the

food safety department. Otherwise it will lead to legal problems and there is a chance

for stay order. Having a FSSAI food business license will also help the bakery sell

baked items to retail chains, which insist on its vendor having FSSAI

license.moreover,operating a food business without a valid FSSAI license attracts

stringent penalty of imprisonment of up to six month and a fine of not more than five

lakh rupees.

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 The guide line include handled, processed, manufactured, packed, stored, and

distributed by the food business operator and the persons handling them should

conform to the sanitary and hygienic requirement, food safety measures. The

openings of the drains to be thoroughly covered with wire mesh to prevent insects

and rodents from entering the processing area. Personnel facilities shall include

proper washing and drying of hands before touching food materials including wash

basins and a supply of hot and /or cold water as appropriate; separate lavatories, of

appropriate hygienic design, for males and females separately; and changing

facilities for personnel and such facilities shall be suitably located so that they do not

open directly into food processing, handling or storage areas.

4.13 Analysing which type artificial sweetener used

in bakery

The bakery owner said that they dont use any artificial sweetener used in
bakery

13. Interpretation

Out of survey from the bakery said that they never use artificial sweetener in

their bakery. Otherwise it may be wrong answer toward on the survey because of the

trade policy.

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 An artificial sweetener is a food additive that is an artificial sugar substitute,

which imparts a sweet taste similar to natural sugar, but with much less calories.

The FSSAI has approved five artificial sweeteners, namely,

Saccharin sodium, Aspartame (methyl ester), Acesulfame

potassium, Sucralose and Neotame. Saccharin has been a low-

calorie substitute to sugar. It is about 300-400 times as sweet as

natural sugar, but sometimes exhibits a bitter after-taste. Sucralose

does not have any appreciable effects on blood glucose levels and

can be used by diabetics

4.14 Analysing whether they used MSG for their

products

The bakery owner said that they dont used MSG for their products.

14. Interpretation

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 Out of the survey from the bakery said that they not used MSG for their

products. Otherwise it may be a wrong answer towards survey because of the trade

policy. Monosodium glutamate (MSG) is the sodium

salt of glutamic acid, one of the most abundant naturally-

occurring non-essential amino acids. MSG is used in the food

industry as a flavor enhancer with an umami taste. Large doses

of MSG can cause headaches, nausea and other feelings of

discomfort.

As per the FSSAI guidelines, MSG is not permitted in more

than 50 food products including pastas and noodles (dried

products). Currently, FSSAI has guidelines for maximum

permissible limits of MSG to be added to canned crab meat

(500mg/kg maximum) only. But there are no guidelines for the

maximum limit of naturally occurring MSG in food.

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4.15 Analysing whether they used calcium sulphide

and sodium bisulphite as preservative.

The bakery owner said that they dont used calcium sulphide and sodium

bisulphite in their products.

15. Interpretation

Out the survey from the bakery said that they not used calcium sulphide and

bisulphate in their products. Otherwise it may be wrong answer towards the survey

because of the trade policy. The Food Safety and Standards Authority of India

(FSSAI) have laid down several regulations for the use of preservatives. FSSAI,

under the Health Ministry, has fixed the maximum limit for use of additives in

various food groups to ensure the acceptable daily intake is not exceeded.

Calcium sulphide mainly used as a food additive and preservative. Used as an

anti-foaming agent and an anti-caking agent, gypsum is one of the most popular food

additives. It can be found in various types of food. Some of the most common side

effects of calcium sulfate include swelling of the abdomen and gas.

Sodium bisulphite as a preservative and antioxidant in food It may cause

allergic reactions and respiratory reactions

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4.16 Analysing whether which type of additives are

they used.

The bakery owner said that they use only natural additives in there products.

16. Interpretation

Out the survey from the bakery said that they use only natural additives. Like

banana, carrot, sugar and salt. Otherwise it may be a wrong answer towards the

survey because of trade policy. Some artificial additives are approved by the

government by a limited quantity FSSAI, under the health ministry, has fixed

maximum limit for use of food additives in various group to ensure that the intake of

additives does not exceed the acceptable daily intake. Similarly, it has set norms for

use of ingredients in preparation of food processed food items.

Additives have been used for many years to preserve, flavor, blend, thicken

and colour foods, and have played an important role in reducing serious nutritional

deficiencies among Americans. Additives help assure the availability of wholesome,

appetizing and affordable foods that meet consumer demands from season to season.

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4.17 Analysing whether they are produce fresh or

packed items.

The bakery owner said that they produce fresh products only in their shop.

17. Interpretation

Out the survey from the bakery they produce only fresh items for the public.

Like snacks, fresh cakes, bread etc. Otherwise it may be a wrong answer towards the

survey because of trade policy.

For packed bakery items the operator shall ensure that the labeling

and presentation of food, including their shape, appearance or

packaging, the packaging materials used, the manner in which they

are arranged and the setting in which they are displayed, and the

information which is made available about them through whatever

medium, does not mislead consumers.

For fresh products the operator should ensure hygienic

condition and safety measure of the place were producing fresh

items.

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4.18 Analysing whether they take any safety

measure while adding food additives.

The bakery owner said that they take safety measure while adding food

additives in their products

18. Interpretation

Out of the survey from the bakery they use safety measure while adding food

additives. Like wearing glouse towards the handling the additives. It will prevent the

passing of illness from food handlers. And it always a good procedure in bakery.

Employers have a responsibility under Occupational Safety

and Health Act 1984 (the Act) to provide and maintain a safe

working environment in which employees are not exposed to

hazards. And they also use mask in the face while preparing baked

food products.After preparing food items they wash the hand with sanitizing

solution

126 | P a g e
4.19 Analysing whether they feel any harmful

effects while adding any additives.

The bakery owner said that they didnt feel any harmful effects while adding

any additives.

19. Interpretation

Out the survey from the bakery they dont have any harmful effects while

using additives. Regularly they use glouse while handling additives. And thoroughly

keep food additives and clean the bakery every day. It is a chance of raising problems

while adding additives for the health of the employer.

Some of the immediate effects of chemicals and additives may cause

headaches or alter your energy level, or they may affect your mental concentration,

behaviour, or immune response.

127 | P a g e
4.20 Analysing whether they use tartrazine as food

colour.

The bakery owner said that they didnt use tartrazine as food colour in their
products.

20. Interpretation

Out the survey from the bakery they dont use tartrazine as food colour.

Tartrazine is used for yellow colour. They use turmeric or egg yolk .Otherwise it may

be a wrong answer towards the survey because of the trade secret.

It is also known as E number E102.Tartrazine and similar additives cause

hyperactivity in kids, these claims were rejected by FDA. It is derived from coal tar

and it is cheaper than its natural equivalent. It can also be used in combination with

blue and green dyes to colour food various shades of green. Tartrazine is the second

128 | P a g e
most commonly used food colour after Allura Red. Widely used in the making of

potato chips, jams, candy, drinks and even pet food.

4.21 Whether they use sodium sulphate for any

preservation.

The bakery owner said they didnt use sodium sulphate for any preservation

for their products

21. Interpretation

Out the survey from the bakery they dont use sodium sulphate in their

products. They use only sugar and salt in their product. Otherwise it may be wrong

answer towards survey because of the trade policy. Sodium sulphite is harmful to the

health.

129 | P a g e
 Sulfites are food additives that help preserve freshness.

Sodium sulfites in particular were commonly added to fresh

produce and meats to help retain color until reactions of varying

severity began arising. Respiratory effects can also occur in workers who

handle the sulphite during production, as they inhale sulphite dust. These workers are

also at risk of skin irritation through contact with the concentrated chemical. Proper

ventilation, protective clothing and workplace safety practices prevent most reactions

in workers, but complete avoidance is the only thing that can prevent reactions in

people with sulphite sensitivities.

4.22 Analysing whether food safety department are

checked regularly.

The bakery owner said the food safety department are regularly checking in

their shop.

22. Interpretation

130 | P a g e
 Out the survey from the bakery food safety department are checked regularly.

Food safety is checked twice in the year in the bakery. They are checked the

production and storage area thoroughly.

The physical site of your bakery must also earn its own certification from

your state's Department of Health. Officials must conduct an in-person inspection of

the premises to determine the cleanliness of your facilities, supervise your food

preparation and serving techniques and ensure your bakery uses building materials

and equipment that will limit the spread of food-borne illness. Failure to construct

your bakery to your state's health code standards and the Occupational Safety and

Health Administration's General Industry Standard will usually cause the temporary

shutdown of your bakery.

4.23 Analysing whether they use sunset yellow as

food colour.

The bakery owner said that they didnt use sunset yellow as food colour in

their food products

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23. Interpretation

Out the survey from the bakery they not use sunset yellow as food colour.

They use only turmeric and egg yolk. It is also expensive. Otherwise it may be a

wrong answer to the survey because the trade policy. It may be used in candy,

desserts, snacks, sauces, and preserved fruits.

Sunset yellow is looks like an orange-red powder. It is another colour, similar

to tartrazine, and allura red. It has been known to cause side effects such as a runny

nose, nasal congestion, hives, allergies, kidney tumours, chromosomal damage,

hyperactivity, abdominal pain, nausea and vomiting, indigestion.

4.24 Analysing whether they studied professional

food production.

The bakery owner said that they didnt studied any professional food
production

132 | P a g e
24. Interpretation

Out of the survey from the bakery they didnt study any professional food

production.

From this understand that there is no qualification wanted for starting a bakery. The

studying of professional food production will gain to more knowledge about business

of food industry.

It will help to the cost control effects in the production. It helps develop a

candidate's knowledge and skills in food production management. The study will

improve the knowledge food in health and the economy, pressures on maintaining an

adequate food supply and factors that can affect its future.

4.25 Analysing whether they use any natural

additives rather than artificial additives.

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 The bakery owner said they use some natural additives rather than artificial

additives in their products.

25. Interpretation

Out of survey from the bakery they use natural additives rather than artificial

additives. Like sugar, carrots, bananas, salt, etc.Natural food additives is the Products

made of natural ingredients or essential oils, oleoresin, essences of other extractives

from natural herbs, spices, and animal or plant materials.

Natural flavors essences whose significant function is flavoring, not nutrition,

derived in a laboratory from plant materiel e.g. fruit, vegetables, juices, spices, herbs,

bark, buds, roots, leaves; yeast, fermentation products, seafood, poultry, eggs, and

dairy. Natural colourings are more complexly structured formulas added to foods to

help them look fresh and appetizing, look the same year in and year out, and for

foods which may not look appetizing in their genuinely natural state.

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4.26 Analysing what type of fats is used in the

bakery.

The bakery owner said that they use some fats used in their bakery products.

26. Interpretation

Out the survey from the bakery they use Vanaspathi, margarine, oil as fats.

They dont use oil for long time for their production. Fats are kept in good storage

facility and they also use glouse while handling fats. bakery Shortening means

Vanaspathi meant for use as a shortening or leavening agent in the manufacture of

bakery products, that is, for promoting the development of the desired cellular

structure in the bakery product with an accompanying increase in its tenderness and

volume. Butter is not used it is because expense.

Margarine is a human-made product and contains no saturated fat. However,

stick margarine has high levels of Trans fats. Margarine may be increased blood

pressure, and elevated levels of undesirable fats and bad cholesterol all increase the

odds of developing coronary heart disease, as established in studies conducted on

women as well as on men.

5 SUMMARY AND CONCLUSION

This results analysis was in chapter 4 and discussed in greater detail in

chapter 5. The chapter 5 (summary and conclusion) is including 5 sections:

135 | P a g e
 Conclusion
Discussion
Recommendations
Limitation of the Study
Future Research

5.1 Conclusion

This study has demonstrated factors affecting the bakery products; with

reference to additives and health. The purpose of this study is to study social

factors, internal factors, and food risk, food safety, food laws, food adulterants

examine of differences customers demographic characteristic to affect customers

attitudes and health.

From the result in the previous chapter, each factor consist of the variables

that can best explain the important level affecting on the consumers attitudes on

buying food, are composed of three factors. They are social factors (information

environment and governments action), internal factors (quality, consumers

satisfaction, knowledge, production specifications and companys attitude) and food

risk (communication for information).

In order to find out these research questions, the questionnaires were sent to

customers. A total number of 26 questions were divided into two, 10 for consumer

and 16 for baking unit could be analyzed. It can be summarized as below:

5.1.1 General demographic

Base on the data 30 respondents collected from the questionnaires, the majority of

customer buy daily any kind of bakery food are who aged between 19-40 years old .

136 | P a g e
5.1.2 Internal factors

The internal factors are consisting of five variables, which are quality,

consumers knowledge, health, laws and companys attitude. The research was found

that internal factors are the terms of customers awareness.

5.2 Discussion

According to the objective of this thesis to study on demographic, social

factors, internal factors and food risk affect to customers health & attitudes. The

research finding the influence of demographic factors to the customers practises.

From Chapter 4, it shows that whether customers age, education and income

not affect customers attitudes, it means all the people attention food quality.

Because, food is the most basic material living people, no matter how peoples

standard of living, is inseparable from the people to the demand food. India has the

saying food is the paramount necessity of people. Food safety information will

influence consumers attitudes and purchase intention. In the resent food market

situation, consumers to acquire not optimistic information to buy food with not trust

attitude, buying food risk unceasingly is also increasing. The government to

strengthen the management of inspection of food, strict food quality requirements,

can let producers pay attention to food safety and quality of food production change

of attitude, at the same time also can let consumer to the government in the food

safety management on confidence.

Through the government inspection quality of food in the market has a

certain, consumers prefer to buy these examined food is safety.

137 | P a g e
5.3 Recommendations

This thesis is concern with survey on people and bakery, attitude and

governments action to affect the customers health buying daily baked food

attitudes. The ultimately target of producers to production food are ultimately flow

to the market. However, after the market constantly exposure food quality event,

producers need to reflect on, in the process of production food must strictly abide by

the laws and regulations and the correct production food. Because customers have

higher requirements on food production specification, the label information must be

truth. Producers should accord with the consumers requirement; improve food

quality, in order to achieve food quality standards. Because peoples living standards

improve, the food quality requirements and continuously improve, so consumers are

not use banned substances and pesticide residue, ensure consumer health.

Consumers should improve their cognitive ability, study the relevant laws and

regulations, to increase knowledge level; can understanding concept of food additive

and food safety concept to help distinguish food quality in the next purchase

decisions. At the same time, when the customer discovery food quality not

substandard in the market, should be timely to tell the relevant departments, enlarge

the propaganda of information, reduce the market substandard food.

Government should strengthen to food company management; strengthen the

attack illegal production food company. The government should work to detection

according to standard revision consummates unceasingly and need to testing

technology constantly to high technology, high speed development.

138 | P a g e
 The right action of government can change consumer attitude. Because

government strengthening attack power and publicize the food safety information

can regain the trust of consumers. In the purchase process, customer can rest assured

choice food. On the other hand, government should to propaganda and

popularization to consumer food safety knowledge. Through the increase consumers

education in the food safety, make consumers understand more food safety

knowledge and health eating knowledge and make consumer enhance food safety

consciousness, improve the ability to identify food problems.

5.4 Limitation of the Study

From the study about factors affecting the consumers health ,awareness

&attitude when they buying daily baked food from market. It appears that the

limitations have been issued as follows:

The respondents from different background, it has affected the questionnaire.

Because some people cannot clearly understand the questionnaire and which

need more explanations. All of these may affect the accuracy of the answer.
Answer from the questionnaire might be distorted. Because some

questionnaire was distribution in local area and collage. Sometimes the

answered of respondents was very hurried or takes it as silly, also not careful.

Therefore, their answers may not conform to their current food safety feeling.
Collect information of government is not easy. And the customers

understanding to food additive to exceed is not enough, this shows that the

government in the propaganda education of strength is not enough.

139 | P a g e
5.5 Future Research

This research only focused on the customer group in Choondacherry and

nearby area and does not include the customers in other provinces. Therefore,

the next research for the person who are interested this issue, can focus on the

other provinces.
This study was analysis the factors of food additives bid exceed affect

customers health. Therefore, in the next study, the researcher can research

how to improve the government crackdown to reduce food safety incident

and to increase the confidence of consumer to the government and food

market.
This study was not involved to the Hazard Analysis and Critical Control

Points (HACCP) system. Therefore, the next study can learn how to make

enterprise, producers in the process of production food comply HACCP

system to strict production and to improve the standard of HACCP.

140 | P a g e
List of appendices
Questionnaire 1
To understand the awareness of people about various

bakery products; with reference to additives and health

Kindly spare your valuable time. Date: Place:

NAME:.

Below
M F18 19-40 41& Gender:
above
AGE:

1. Do you check for the ingredients used in the bakery products before you

purchase?
O Always
O Never
O Sometimes
2. Did you think that food additives will affect your body?
O Yes
O No
3. Do you prefer fresh baked product or pre-packed product?
O Pre-packed product
O Fresh baked product
4. How do you consider MSG [Aginomotto]?
O Harmful
O Safe
O Dont know
5. Do you know about the E-number?
O Yes
O No
6. Did you think that all food preservatives are harmful to health?
O Yes
O No
7. Whether you felt any health problems by using continues consumption of

bakery products?
O Yes
O No

141 | P a g e
 8. Which of the following health risk associated with the consumption of

additives are you most concerned about?

O Allergy
O Asthma
O Fever
O Hyperactivity
O Other [specify]
O None
9. Are you satisfied to government action towards the food safety?
O Satisfied
O Unsatisfied
10. Whether you have attend any food additives awareness programmes?
O Yes
O No

Questionnaire 2

To understand about the additives used in bakery

NAME OF SHOP: DATE:

PLACE:

1. Is your bakery is licensed by state?

O Yes
O No
2. Did you follow the rules and regulation of FSSAI guideline?
O Yes
O No
3. Type of artificial sweeteners used in your products?
O Aspartame
O Saccharine
O Lactitol
O Sorbitol
O Sucralose
O Other [specify..]
4. Did you use MSG for flavouring in your bakery products?
O Yes
O No

142 | P a g e
 5. Did you use calcium sulphide and sodium bisulphite as preservative?
O Yes
O No
6. Which type food additives are commonly used?
O Artificial
O Natural
O Both
7. Do you produce fresh or packed bakery items?
O Fresh
O Packed
O Both
8. Is there any safety measure taken while adding food additives?
O Yes [if yes, specify.]
O No
9. While adding preservatives to food products, did you feel any harmful effect

to yourself?
O Yes [if yes, specify]
O No
10. Did you use tartrazine [e102] as food colour]?
O Yes
O No
11. Did you use sodium sulphite for any preservation?
O Yes
O No

12. Are food safety department are checked regularly?

O Yes [if yes, how often?......................]
O No
o
13. Do you use sunset yellow [e110] as food colour?
O Yes
O No
14. Have you studied professional food production?
O Yes
O No
15. Do you use any natural additive rather than artificial additives?
O Yes
O No
16. What types of fats are commonly used in your bakery?
O Vanaspathi
O Margarine
O Butter

143 | P a g e
 O Oil
O Other[specify.]

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