Study of Food Additives Composition in Non-Emulsified Sauce Products Based on Label Information

Abstract

Concerns amongst consumers have increased about the use of additives in processed foods. Sauces are commonly used in the everyday life of many consumers to prepare and/or add flavor and aroma to foods. This study aimed to obtain information regarding the groups and types of food additives used in non-emulsified sauce products (food category 12.6.2) and their compliance with the applicable regulation (BPOM Regulation No, 11 Year 2019). The analysis of 53 non-emulsified sauce product samples (food category 12.6.2) showed that there were 11 different groups of food additives used, including preservatives, flavor enhancers, acidity regulators, colorants, flavorings, stabilizers, thickeners, antioxidants, sweeteners, emulsifiers, and anticaking agents. Preservative was the most widely used group of food additives with a percentage of 90.57% of the total samples, while anticaking agent was the least used group of food additives with a percentage of 1.89%. The most frequently used types of food additives from each group were sodium benzoate preservative (67.92%), monosodium glutamate flavor enhancer (66.04%), vegetable stabilizer (26.42%), vegetable thickener (26.42%), acetic acid acidity regulator (22.64%), caramel III colorant (16.98%), steviol glycoside sweetener (11.32%), TBHQ antioxidant (9.43%), prawn flavoring (3.77%), vegetable emulsifier (3.77%), silicone dioxide anticaking agent (1.89%). All the samples were shown to be in accordance with the applicable regulation. A few samples contain tocopherols, TBHQ, and natural colorant beta carotene (synthetic) which should not be used in this food category. However, all three of them were carry-over food additives from other ingredients which had already complied with their own corresponding regulations as well.