STRATEGIC
R & D
65
MAY 2016 FOOD FOCUSTHAILAND
Component
Function
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Table 1
Glossary of CommonlyUsedMeat andPoultryAdditives andTerms
ที่
มา/
Source:
UnitedStatesDepartment ofAgriculture. March 24, 2015.
เอกสารอ้
างอิ
ง/References
CodexAlimentarius andThai FDA regulationwereavailableat,
/
The foodadditive’s relatedThai regulation, as following;
Notificationof theMinistryof PublicHealthno.281B.E.2547Food additive
Notificationof theMinistryof PublicHealthno.363B.E.2556Foodadditive (No.2)
Notificationof theMinistryof PublicHealthno.367B.E. 2557Labeling for foodpackaging
Antioxidant
e.g. BHA (E320), BHT (E321), and
tocopherols. (E306)
Binder
e.g. carrageenan (E407)
Binder
e.g. bromelin (E1101 (iii))
Citric acid (E330)
Corn syrup
Emulsifier
e.g. lecithin (E322), mono- and
di-glycerides (INS 471)
Ficin
Gelatin (E441)
Humectant
e.g. glycerine (E422)
Hydrolyzed (Source) protein
e.g. soy, wheat, milk
Modified food starch
e.g. di-starchphosphate (E1412),
acetylateddi-starchphosphate (E1414),
starch acetate (E1420) etc.
Monosodiumglutamate (E621)
Papain (E1101 (ii))
Phosphates
e.gpentasodium tripolyphosphate,sodium
triphosphate, sodium tripolyphosphate,
triphosphate; (E451(i)), trisodium
phosphate (E339 (iii))
Propyl gallate (E310)
Rancid/Rancidity
e.g. BHA (E320), BHT (E321),
Sodium caseinate (E469)
Sodium erythorbate (E316)
Sodiumnitrite (E250)
Sugar (Sucrose)
Texturizers/Stabilizers/Thickeners
e.g. gelatin (E441) and carrageenan
(E407)
Whey, Dried
Substances added to foods to prevent the oxygen present in the air from causing undesirable
changes in flavor or color. Antioxidants that help maintain the appeal and wholesome qualities of
food by retarding rancidity in fats, sausages, and driedmeats, aswell as helping to protect some of
thenatural nutrients in foods.
Asubstance thatmaybeadded to foods to thickenor improve texture. Someexamplesof binders in
meat and poultry products.
Anenzyme that candissolveor degrade theproteins collagenandelastin to softenmeat andpoultry
tissue. It is derived frompineapple fruit and leaves and is used as ameat tenderizer.
Widely distributed in nature in both plants and animals. It can be used as an additive to protect
the fresh color of meat cuts during storage. Citric acid also helps protect flavor and increases the
effectiveness of antioxidants.
Sugar that is derived from thehydrolysis of corn starch. Uses include flavoringagent and sweetener
inmeat and poultry products.
Substance added to products, such asmeat spreads, to prevent separation of product components
to ensure consistency.
Enzyme derived from a fig tree that is used as ameat tenderizer.
Thickener from collagen which is derived from the skin, tendons, ligaments, or bones of livestock.
Gelatin is a binder/extender and is only permitted in a fewmeat and poultry products. For example,
it may beused in canned hams or jelliedmeat products.
Substanceadded to foods tohelp retainmoistureand soft texture, whichmay beused indriedmeat
snacks.
Flavorenhancers thatcanbeused inmeatandpoultryproducts.Theyaremade fromproteinobtained
from a plant source such as soy or wheat, or from an animal source, such asmilk. The source used
must be identified on the label.
Starch that has been chemically altered to improve its thickening properties. Before the starch is
modified, it is separated from the protein through isolation techniques; therefore, the source of the
starch used is not required on the label.
MSG isaflavor enhancer. It comes fromacommonaminoacid, glutamicacid, andmust bedeclared
asmonosodium glutamate onmeat and poultry labels.
Anenzyme that candissolveor degrade theproteins collagenandelastin to softenmeat andpoultry
tissue. It is derived from the tropical papaya treeand is used as ameat tenderizer.
The two beneficial effects of phosphates in meat and poultry products are moisture retention and
flavor protection.Anexample is theuseof phosphates in thecuringof hamwhereapprovedadditives
are sodium or potassium salts of tripolyphosphate, hexametaphosphate, acid pyrophosphate, or
orthophosphates, declared as “phosphates” on labels.
Usedasanantioxidant toprevent rancidity inproducts suchas rendered fatsor pork sausage. It can
be used in combinationwith antioxidants such asBHAandBHT.
Oxidation/breakdownof fat that occursnaturally causingundesirable smell and taste. BHA/BHTand
tocopherols areused to keep fats from becoming rancid.
Usedas a binder in products such as frankfurters and stews.
Is the sodium salt of erythorbic acid, ahighly refined food-grade chemical closely related to vitaminC,
synthesized from sugar, and used as a color fixative in preparing curedmeats.
Usedaloneor inconjunctionwithsodiumnitrateasacolor fixative incuredmeat andpoultryproducts
(bologna,hotdogs,bacon).Helpspreventgrowthof
Clostridiumbotulinum
,whichcancausebotulism
in humans.
Usedas sweetener in an endless list of food products.
Used in foods tohelpmaintainuniform textureorconsistency.Thesearesubstances thatarecommonly
called binders.
Thedried formof acomponent ofmilk that remainsafter cheesemaking.Canbeusedasabinder or
extender in variousmeat products, such as sausage and stews.
