Key Terms :
Human intestinal absorption: Human Intestinal Absorption (HIA) after oral administration.
Aqueous solubility: The solubility of each compound in water at 25°C.
Plasma protein binding: Compound is likely to be highly bound to carrier proteins in the blood.
Blood brain barrier penetration: The blood brain barrier penetration of a molecule, defined as the ratio of the concentrations of solute (compound) on the both sides of the membrane after oral administration, and reports the predicted penetration as well as a classification of penetration level.
CYP2D6 binding: Cytochrome P450 2D6 enzyme inhibition and reports whether or not a compound is likely to be an inhibitor.
Hepatotoxicity: Occurrence of dose-dependent human hepatoxicity.
Ames mutagenicity : Ames test is a widely employed method that uses bacteria to test whether a given chemical can cause mutations in the DNA of the test organism. Mutagenicity refers to the induction of permanent transmissible changes in the amount or structure of the genetic material of cells or organisms.
Developmental toxicity : Developmental toxicity is any structural or functional alteration, reversible or irreversible, which interferes with homeostasis, normal growth, differentiation, development or behavior.
Skin irritancy and sensitization : The state of feeling annoyed, impatient, or slightly angry. Skin sensitization is an immunological response to previous exposure to a substance which results in an inflammatory skin reaction. Previous exposure to a specific substance is necessary for skin sensitization.
Flavour Enhancers: Flavorings are intense preparations which are added to foods in order to impart taste and/or smell. These food flavours are used in small amounts and are not intended to be consumed alone. There are certain natural food flavors which are derived from herbs, spices and substances having an exclusively sweet, sour or salt taste. Flavoring substances that are obtained from plant or animal raw materials, by physical, microbiological or enzymatic processes are classified as natural flavoring substances. Flavoring substances that are not identified in a natural product intended for consumption by a human being. These food flavorings are typically produced by fractional distillation and additional chemical manipulation naturally sourced chemicals or from crude oil or coal tar.
Antioxidants: Antioxidants are used as food additives to preserve food for a longer period of time. Antioxidants act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow that ultimately harm the food. In the absence of antioxidant food additive oxidation of unsaturated fats takes place rendering to foul smell and discolouration of food.
Antimicrobial agents: The antimicrobial agents commonly used as food preservatives fall into two groups. The first and primary group consists of those that are added to foods for their capacity to inhibit microorganisms. The second group includes chemicals that are added to foods ostensibly for functions other than their capacity to inhibit microorganisms but many of these possess antimicrobial properties.
Solvents: Extraction solvents are solvents used in an extraction procedure during the processing of raw materials, of foodstuffs, or of components or ingredients of these products and which are removed but which may result in the unintentional, but technically unavoidable, the presence of residues or derivatives in the foodstuff or food ingredient.
Preservatives: The term “preservatives” refers to the functional name for a wide variety of compounds that help slow or prevent bacterial growth in a wide range of products, including foods, medicines, and personal care products. These compounds can be natural or synthetic. Preservatives play important roles in many products people use every day – for example, by helping prevent the growth of harmful microorganisms and protect products from spoilage or contamination. Preservatives are added to food to fight spoilage caused by bacteria, molds, fungus, and yeast. Preservatives can keep food fresher for longer periods of time, extending its shelf life. Food preservatives also are used to slow or prevent changes in colour, flavour or texture and delay rancidity.
Dough Conditioning Agents: A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, and emulsifiers. Less processed dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, eggs, potatoes, gluten, yeast, and extra kneading.
Emulsifiers: Emulsifier, in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing. Closely related to emulsifiers are stabilizers, substances that maintain the emulsified state. The consistency of food products may also be improved by the addition of thickeners, used to add body to sauces and other liquids, and texturizers. This class of additives has a dual purpose: they make food more appetizing by improving appearance and consistency, and they augment keeping qualities (i.e., extends shelf life).
Colours: A colour additive, as defined by regulation, is any dye, pigment, or other substance that can impart colour to a food, drug, or cosmetic or to the human body. Colour additives are important components of many products, making them attractive, appealing, appetizing, and informative.Natural food colours originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. Synthetic food colours are produced by full chemical synthesis or by chemical modification of several precursor compounds.
Boiler Water Additives: Boiler water additives may be safely used in the preparation of steam that will contact food.
Nutrition Enhancers: Nutritional additives are used for the purpose of restoring nutrients lost or degraded during production, fortifying or enriching certain foods in order to correct dietary deficiencies, or adding nutrients to food substitutes. Vitamins are commonly added to many foods in order to enrich their nutritional value. For example, vitamins A and D are added to dairy and cereal products, several of the B vitamins are added to flour, cereals, baked goods, and pasta, and vitamin C is added to fruit beverages, cereals, dairy products, and confectioneries.
Enzymes: Food enzymes are products obtained from plants, animals or microorganisms or by fermentation using microorganisms. Food enzymes are capable of mediating chemical reactions in food products when the digestion process started and serves as supplements, weight loss agents. Food enzymes classify as bakery enzymes, brewing enzymes and dairy enzymes.
Acidity Regulators: Acidity Regulators in food or beverage applications are ingredients or products that regulate the acidity or control pH. They prolong shelf life or help aid perishable food or beverage item sustainability. Acidity Regulators are used in processed foods and in the production of beverages and other foods. Some Acidity regulators are used as flavorings in confectioneries, snacks, and pickling. Other uses for acidity regulators are cheese cake mixes, powdered drinks and baked goods.
Masticatory substances: Masticatory substances use in food and food products to provide long-lasting, pliable properties of chewing gum. Three types of masticatory substances chemically modified, synthetic and derived directly from plant gums.
Sweeteners : Sweeteners are added to foods for flavoring. 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 diarrhoea. These are the substances that sweeten food, beverages, medications, etc., such as sugar, saccharine or other low-calorie synthetic products. They, in general, can be termed as sweetening agents. They all are called artificial sweeteners as they are usually not a component of the product they are added to. As per the source, these substances can be classified as natural and artificial sweeteners. Natural sweeteners are obtained from the natural sources like sugarcane and sugar beet and from fruits (fructose) and the artificial ones have a chemical origin. Artificial sweeteners are further of two type namely non-caloric sweeteners and sugar alcohols. Noncaloric sweeteners do not add calories to foods. They are used in snack foods and drinks. Sweeteners like saccharine and aspartame fall under this category. Sugar alcohols are used in chewing gums and hard candies and have almost same calories as sugar. Examples of sugar alcohols are sorbitol and mannitol.
Firming agents: Firming agents are used in food and beverage applications to give a product consistency in texture, shelf life and strength by improved binding ability. Also keeps tissues of fruit or vegetables firm and crisp, or interacts with gelling agents to produce or strengthen a gel. Firming agents are used in various types of processed foods. Some of these food products are processed or canned vegetables and fruits, certain types of cheese and in fish products.
Fermenting aids: Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yoghurt and other foods.