Nutrients as food ingredients: regulatory and safety aspects

Tee, E. Siong (1995) Nutrients as food ingredients: regulatory and safety aspects. [Proceedings Paper]

Nutrients are classically recognised as important components of foods that enable the body to carry out various life sustaining activities. In additions some nutrients can serve as food additives with various functions, for example (1) for food fortification or enrichment, (2) as food colours, and (3) as antioxidants. This paper discusses the role of some nutrients functioning as food additives. These nutrients are mainly some vitamins and minerals, particularly the former group. The discussion is focused on the three main functions mentioned above. Topics to be covered include general principles of the use of the nutrients, examples of usage, regulatory requirements and safety aspects. In general, food fortification is carried out for three objectives, namely restoration of nutrients to normal levels, fortification above natural levels and enrichment to overcome nutrient deficiencies. The Malaysian Food Regulations 1985 has provisions for foods to be fortified with nutrients. Food manufacturers should ¬give emphasis towards preserving and improving the nutritional value of food products. Carotenoids and riboflavin, both nutrients of importance to the body, are widely used as food colours. Carotenoids, in particular, have been used as food colours for centuries. The three forms of carotenoids widely used as food ¬colours are β-carotene, β-apo-8 '-carotenal and canthaxanthin. Two other vitamins are widely used as antioxidants in foods, namely ascorbic acid and tocopherol. Ascorbic acid is particularly widely used because it has powerful reducing properties, as well as because of its physiological acceptance and safety and availability in very pure forms. Since nutrients are normal constituents of food, they are expected to be relatively safe for use as food additivies. It is however not necessarily true. Certain nutrients do produce toxic effects, especially those with a much lower margin of safe intake. Examples are some vitamins and minerals. It is thus important to take into consideration safety aspects of nutrients for use as food additives.

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Abstract

Nutrients are classically recognised as important components of foods that enable the body to carry out various life sustaining activities. In additions some nutrients can serve as food additives with various functions, for example (1) for food fortification or enrichment, (2) as food colours, and (3) as antioxidants. This paper discusses the role of some nutrients functioning as food additives. These nutrients are mainly some vitamins and minerals, particularly the former group. The discussion is focused on the three main functions mentioned above. Topics to be covered include general principles of the use of the nutrients, examples of usage, regulatory requirements and safety aspects. In general, food fortification is carried out for three objectives, namely restoration of nutrients to normal levels, fortification above natural levels and enrichment to overcome nutrient deficiencies. The Malaysian Food Regulations 1985 has provisions for foods to be fortified with nutrients. Food manufacturers should ¬give emphasis towards preserving and improving the nutritional value of food products. Carotenoids and riboflavin, both nutrients of importance to the body, are widely used as food colours. Carotenoids, in particular, have been used as food colours for centuries. The three forms of carotenoids widely used as food ¬colours are β-carotene, β-apo-8 '-carotenal and canthaxanthin. Two other vitamins are widely used as antioxidants in foods, namely ascorbic acid and tocopherol. Ascorbic acid is particularly widely used because it has powerful reducing properties, as well as because of its physiological acceptance and safety and availability in very pure forms. Since nutrients are normal constituents of food, they are expected to be relatively safe for use as food additivies. It is however not necessarily true. Certain nutrients do produce toxic effects, especially those with a much lower margin of safe intake. Examples are some vitamins and minerals. It is thus important to take into consideration safety aspects of nutrients for use as food additives.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number
AGROVOC Term:	nutrients
AGROVOC Term:	vitamins
AGROVOC Term:	minerals
AGROVOC Term:	food additives
AGROVOC Term:	carotenoids
AGROVOC Term:	food fortification
AGROVOC Term:	food enrichment
AGROVOC Term:	food safety
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	20 Nov 2025 07:29
Last Modified:	20 Nov 2025 07:29
URI:	http://webagris.upm.edu.my/id/eprint/1530

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