This document discusses antioxidants, sweeteners, and flavoring agents used in foods. It defines antioxidants as substances that inhibit the oxidation of other molecules and delay food deterioration. Antioxidants are classified and some common examples used in foods are listed. Both nutritive and non-nutritive sweeteners are covered, with nutritive sweeteners providing calories and non-nutritive being zero-calorie. The five FDA approved non-nutritive sweeteners are also named. Flavoring agents are categorized as natural, nature-identical, or artificial, and examples of compounds used to produce artificial flavors are provided.

1. ANTIOXIDANTS, SWEETENERS
AND FLAVOURS
SUSHANT GAWALI

2. WHAT ARE ANTIOXIDANTS?
• Antioxidants are substances (atoms) that can give up an electron to
free radicals. Antioxidants are molecules that inhibit the oxidation of
other molecules.
• Antioxidants may be defined as substances that when present in food,
delay, control or inhibit oxidation and deterioration of food quality.
• Antioxidants are substances that at low concentrations retard the
oxidation of easily oxidizable bio-molecules, such as lipids and
proteins in meat products, thus improving shelf life of products by
protecting them against deterioration caused by oxidation.
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3. Mechanism of action of an antioxidant
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4. With antioxidants
Without
antioxidants
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Effect of antioxidant on Apple

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6. CLASSIFICATION OF ANTIOXIDANTS
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7. E-Number Antioxidants Some foodstuffs in which they are used
E 300
E 301
E 302
Ascorbic acid
Sodium ascorbate
Calcium ascorbate
Soft drinks, jams, condensed milk, sausage
E 304 Ascorbyl palmitate Sausage, chicken broth
E 306 - 309 Tocopherols Vegetable oils
E 310
E 311
Propyl gallate
Octyl gallate
Fats and oils for professional manufacture,
frying oils and fats, seasoning, dehydrated
soups, chewing-gum
E 320
E 321
Butyl hydroxy anisole (BHA)
Butyl hydroxy toluene (BHT)
Sweets, raisins, processed cheese, peanut
butter, instant soups
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Antioxidants and their use in different food products

8. S W E E T E N E R S
• Provide an intense sweet flavour
• a zero-calorie (non-nutritive) or low-calorie sweetener
• Without any associated energy (kilojoules or calories) as like regular sugar
• Sweeteners can be divided into two categories:
1. Natural sweeteners
2. Artificial sweeteners
a. Nutritive sweeteners
b. Non-nutritive sweeteners
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Nutritive sweeteners:
• Also known as caloric sweeteners or sugars, provide energy in the form of
carbohydrates.
• Added sugars are used to enhance the flavor and texture of foods and to
increase shelf life.
• Examples of added sugars include sucrose and high fructose corn syrup
(HFCS), Agave, Fructose, Honey, etc.
Non-nutritive sweeteners:
• Provides a sweet taste like that of sugar while containing significantly less
food energy than other sweeteners, making it a zero-calorie or low-calorie
sweetener.
• Non-nutritive sweeteners are much sweeter than sugar so only small
amounts are needed.
• Use of NNS is that individuals struggling with obesity can enjoy the food and
beverages without the risk of consuming additional calories.

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The FDA has approved five non-nutritive sweeteners:
• Saccharin
• Aspartame
• Acesulfame-K
• Sucralose
• Stevia

12. Saccharin Aspartame Acesulfame-K
Sucralose Stevia

13. FLAVOURING AGENT
• A food flavouring, also known as an aromatic, is
a volatile food additive used to improve the
taste or smell of food.
• These usually include flavor enhancers,
sweeteners, acidulants and salt substitutes.
• Flavorings can be divided into three principal
types: "natural flavorings", "nature-identical
flavorings", and "artificial flavorings".
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Natural flavouring agents are the essential oil, oleoresin, essence or extractive,
protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis,
which contains the flavoring constituents derived from a spice, fruit or fruit juice,
vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other
edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or
fermentation products thereof, whose primary function in food is flavoring rather than
nutritional.
Nature-identical flavouring agents are the flavouring substances that are obtained
by synthesis or are isolated through chemical processes. Their chemical make-up of
artificial flavorings is identical to their natural counterparts. These flavouring agents
cannot contain any artificial flavouring substances.
Artificial flavouring agents are chemically like natural flavourings but are more
easily available and less expensive. However, one drawback is that they may not be
an exact copy of the natural flavourings they are imitating like amyl acetate which is
used as banana flavouring or ethyl butyrate for pineapple.

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Chemical Odor
Manzanate Apple
Diacetyl, acetyl propionyl, acetoin Buttery
Isoamyl acetate Banana
Benzaldehyde Bitter almond, cherry
Cinnamaldehyde Cinnamon
Ethyl propionate Fruity
Methyl anthranilate Grape
Limonene Orange
Ethyl decadienoate Pear
Allyl hexanoate Pineapple
Ethyl maltol Sugar, cotton candy
2,4-Dithiapentane Truffle
Ethylvanillin Vanilla
Methyl salicylate Wintergreen
The compounds used to produce artificial flavors are almost identical to those that occur
naturally

16. REFERENCES
• https://byjus.com/chemistry/examples-of-antioxidants/
• https://www.biosciencenotes.com/antioxidant/
• https://www.britannica.com/topic/food-additive/Preservatives
• https://www.eufic.org/en/whats-in-food/article/food-should-also-look-
good-why-antioxidants-are-so-important
• https://www.pharmatutor.org/articles/colouring-agents-used-in-food-
products
• https://en.wikipedia.org/wiki/Food_coloring
• https://foodsafetyhelpline.com/what-are-flavouring-agents-what-do-
fssai-regulations-say/
• https://en.wikipedia.org/wiki/Sugar_substitute
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17. THANK
YOU