Did you know that many of the foods we consume daily undergo a bleaching process to enhance their appearance and shelf life? Food bleaching is a widely used practice in the food industry, enhancing the appearance, texture, and shelf life of various products that appear in our daily food supply. While regulatory bodies ensure the safe use of bleaching agents, potential health risks exist, particularly with long-term exposure when consumed daily.
Dear food people,
Food bleaching is a common practice in the food industry, employing agents like benzoyl peroxide, sodium metabisulfite, chlorine dioxide, hydrogen peroxide, sulphur dioxide, and activated carbon. Some of these food chemical names may commonly appear on food packaging but very little people know the real purpose of their application. These substances play a crucial role in enhancing the appearance, texture, and shelf life of various food products but can also cause allergic reaction to those who are sensitive.
The practice of food bleaching has a long history, evolving from ancient natural methods to sophisticated modern chemical processes. Regulatory bodies such as the FDA and EFSA impose strict limits on the use of bleaching agents. Strict regulations ensure that products containing these chemicals are safe for consumption and properly labelled to inform consumers, particularly those with sensitivities or allergies.
Although regulated bleaching agent levels are considered safe to the general population, long-term exposure to chemical residues and by-products from bleached foods poses potential health risks. However, we can always mitigate these risks by opting for whole, minimally processed foods and paying attention to product labels. Thankfully there are alternative food options available, which give us, the consumers the freedom of choice.
For those seeking alternatives to bleached foods, options include unbleached flour, raw or unrefined sugar, organic coconut, cold-pressed oils, brown rice, natural dried fruits, and organic or non-GMO products. These alternatives offer benefits such as better nutrient retention, fewer additives, and a lower environmental impact, making them an appealing choice for health-conscious consumers.
Make sure you read till the end of this article for the list of options available to replace bleached food ingredients.
HISTORY OF BLEACHING FOOD INGREDIENTS
The history of food bleaching dates back to ancient times and has evolved significantly over the centuries. Ancient civilizations commonly used natural methods that does not involve use of any additives to lighten or preserve the colour of food. Sun-drying, for example, was a popular natural method for bleaching and preserving foods like fruits and grains. Methods that use chemicals in earlier times, such as in ancient Rome, was sulphur dioxide (produced by burning sulphur) and it was used to bleach and preserve certain foods, particularly fruits and wine.
During the 19th century, the Industrial Revolution brought significant advancements in food processing and preservation techniques to enhance the appearance and shelf-life of food products to improve product quality. This period in time saw the wider use of chemical bleaching agents. Flour bleaching became popular in the late 19th century, improving the colour and texture of flour, making it more appealing to consumers. Early methods involved exposing flour to air (natural oxidation), but chemical bleaching with agents like chlorine gas soon followed.
In the early 20th century, the demand for white, refined sugar grew. Bleaching agents like sulphur dioxide and phosphoric acid to remove impurities like molasses residues, plant pigments, phenolic compounds, caramelized sugars, microbial contaminants, organic acids, and mineral impurities, and achieve the desired glistening white colour. During this period, technological advancements led to the development of new bleaching agents and more controlled bleaching processes. For instance, introducing benzoyl peroxide as a flour bleaching agent to further enhance its appearance.
The mid- to late-20th century saw the expansion of bleaching agents to other food products, including coconut, vegetable oils, rice, and dried fruits. These processes aimed to improve the appearance, shelf life, and consistency of the products. As the use of chemical bleaching agents became more widespread, concerns about food safety led to increased regulatory evaluation. Agencies like the FDA and EFSA established guidelines and limits for the use of bleaching agents in food.
Advances in food science and technology, from the late 20th century to the present, have led to the development of safer and more effective food bleaching practices. There has also been a shift towards using more environmentally friendly and health-conscious methods. Increased consumer awareness and demand for natural and minimally processed foods have influenced the industry, leading to a greater emphasis on transparency and the use of alternative, non-chemical bleaching methods where possible.
Thereafter, the rise of organic and natural food products has prompted some producers to avoid chemical bleaching agents altogether, opting for more natural processing methods.
Notable historical milestones include the introduction of chlorine gas as a bleaching agent for flour in the 1800s, marking a significant advancement that allowed for faster and more efficient processing. In the late 19th and early 20th centuries, the refinement and bleaching of sugar using sulphur dioxide helped meet the growing demand for pure white sugar. By the mid-20th century, regulatory bodies like the FDA began establishing safety guidelines and permissible levels for bleaching agents in food, ensuring consumer protection.
Here are the 16 ingredients that you consume daily which were bleached before they hit the retail shelves, and the reasons why:
Flour: Particularly white flour, bleached to enhance its colour and baking properties.
Sugar: Refined white sugar is bleached to remove impurities and achieve a pure white colour.
Coconut: Desiccated coconut is often bleached for a consistent white colour.
Palm Oil: Bleached to remove colour and impurities.
Gelatine: Bleached to remove colour and odour for use in clear or light-coloured products.
Wheat starch: Bleached for improved colour and functionality.
Vegetable Oils: Such as soybean oil, canola oil, and cottonseed oil, are bleached to remove impurities and unwanted colours.
Rice: Parboiled or polished rice may be bleached for improved appearance.
Potato Products: Like potato flakes or potato flour, which are bleached for colour consistency.
Dried Fruits: Such as apricots and bananas, may be treated with bleaching agents to retain a lighter colour.
Mushrooms: Canned or preserved mushrooms are sometimes bleached for a whiter appearance and extended shelf life.
Seafood: Certain seafood, such as shrimp, may be bleached to enhance colour and appearance.
Milk Powder (excluding baby formula): Sometimes bleached to ensure a consistent white colour.
Almonds: Blanched almonds, which are often bleached to remove the skin and whiten the nut.
Cornmeal: Certain types of cornmeal may be bleached to achieve a lighter colour.
Tea Leaves: Some tea leaves, particularly white tea, may undergo a bleaching process to maintain a light colour.
FUN FACT!
Did you know that palm oil is naturally rich in carotenoids, the same compounds that give carrots their vibrant orange colour and are great for your vision? However, these carotenoids are often removed through a bleaching process during refining. Why?
Because while they're beneficial for health, they can affect the stability and colour of palm oil as it ages. Thus, something that is good for us doesn't necessarily mean it is beneficial to a product!
WHAT IS THE PURPOSE OF BLEACHING FOOD INGREDIENTS?
Food processing primarily employs bleaching for aesthetic, functional, and shelf-life extension purposes. It involves chemical or physical processes that remove or alter pigments, impurities, and other components that could negatively impact the appearance or quality of food products.
Here is a thorough explanation of the use of bleaching for some common food ingredients:
Bleaching White Flour
Bleaching process enhances flour’s baking qualities and gives it a brighter, more appealing colour. The natural aging of flour improves its baking properties but also causes it to oxidise, but bleaching with agents such as benzoyl peroxide or chlorine gas accelerates this process by oxidizing carotenoids, resulting in a whiter appearance.
Refined White Sugar
Bleaching process is applied to remove impurities and achieve a pure white colour. Sulphur dioxide or phosphoric acid, along with carbon filtering, aids in removing impurities and colourants from raw sugar, resulting in a colourless, crystalline product.
Desiccated Coconut
Bleaching process is applied for a consistent white colour, enhancing its visual appeal. Sodium metabisulfite is often used to bleach coconut, breaking down natural pigments and preventing oxidation, which can cause browning.
Palm Oil
Bleaching process removes colour and impurities, resulting in a more neutral flavour and appearance. Bleaching earth (a type of adsorbent clays) is used to adsorb pigments like carotenoids and chlorophyll, as well as remove trace metals and other impurities that can affect the oil's stability and colour.
Bleached Gelatine
Bleaching process is applied to gelatine used in jellies and marshmallows because these products require gelatine to be clear or light-coloured. Bleaching with hydrogen peroxide or sulphur dioxide helps remove natural pigments and odours from the collagen used to produce gelatine, resulting in a clear, colourless product.
Bleached Wheat Starch
Bleaching process is applied to improve colour and functionality in various food applications. Bleaching agents break down natural pigments, providing a whiter product important for consistency and appearance in products like sauces and soups.
Vegetable Oils
Oils such as soybean, canola, and cottonseed oil are bleached to remove impurities and unwanted colours. Activated bleaching earth or carbon is used to adsorb pigments, oxidation products, and trace metals, resulting in a lighter, more stable oil.
Bleached Rice
Rice such as parboiled or polished rice, has an improved appearance and uniformity. Bleaching agents remove surface pigments and any remaining bran particles, giving the rice a bright white appearance.
Potato Products
Potato flakes or flour are bleached for colour consistency. Sodium metabisulfite is used to prevent enzymatic browning during processing, maintaining a lighter colour.
Bleaching Dried Fruits
Apricots and bananas retain a lighter, more appealing colour. Sulphur dioxide is commonly used to inhibit oxidation and microbial growth, preventing browning and preserving colour. Bleached mushrooms have a whiter appearance and an extended shelf life. Sodium metabisulfite is used to break down pigments and inhibit microbial growth, resulting in a more visually appealing product.
Bleached Seafood
Bleaching certain seafood, like shrimp, enhances colour and appearance. Sodium bisulfite is used to remove surface pigments and prevent melanosis (black spots), ensuring a consistent, attractive appearance.
Bleached Milk Powder
Bleaching of milk powder (excluding baby formula) ensures a consistent white colour. Bleaching agents remove residual pigments and impurities, resulting in a uniform product.
Blanched Almonds
Bleaching process is applied to have their skin removed and have a whiter appearance. Hot water or steam is used to loosen the skin, and bleaching agents ensure any remaining pigment is removed, giving the almonds a cleaner look.
Cornmeal
Bleached cornmeal achieves a lighter colour, which is preferred in certain culinary applications. Bleaching agents remove carotenoids and other pigments, resulting in a more visually appealing product.
Tea Leaves
Some tea leaves, like white tea, undergo bleaching to maintain a light colour. Oxidation processes are controlled to prevent the development of darker pigments, preserving the desired light colour. Bleaching certain spices, like saffron, ensures a uniform appearance. Controlled exposure to light or chemical agents breaks down excess pigments, achieving a consistent colour.
WHAT ARE THE DIFFERENT FOOD BLEACHING AGENTS? DO FOOD BLEACHING AGENTS AFFECT OUR HEALTH?
Food processing often involves the use of bleaching solutions, which are chosen for their effectiveness in removing pigments and impurities. Common bleaching agents include benzoyl peroxide, sodium metabisulfite, chlorine dioxide, hydrogen peroxide, sulphur dioxide, and activated carbon.
Benzoyl peroxide is commonly used for bleaching flour. It breaks down into benzoic acid and oxygen, both of which are considered safe at regulated levels permitted by the FDA.
Sodium metabisulfite is used for bleaching dried fruits, coconuts, and certain seafood. While generally recognised as safe (GRAS) by the FDA, it must be labelled if used above certain levels due to potential allergic reactions in sensitive individuals.
Ascorbic Acid (Vitamin C) is used as both a bleaching agent and dough conditioner, ascorbic acid helps whiten flour and enhances the quality and shelf life of baked products.
Chlorine dioxide is used for bleaching flour and wheat starch. It is effective at low concentrations and degrades quickly into harmless compounds, which are regulated to ensure safe levels in the final product.
Hydrogen peroxide is used in bleaching gelatine and other food ingredients, breaking down into water and oxygen, making it a safe and environmentally friendly option when used correctly.
Sulphur dioxide is used for bleaching sugar and preserving colour in dried fruits and vegetables. It is effective at preventing oxidation and microbial growth but can cause allergic reactions in sensitive individuals, requiring clear labelling if present above certain levels.
Activated carbon is used for bleaching oils and syrups by adsorbing impurities and is considered safe as it does not leave residues in the final product.
Ensuring the safety of these bleaching agents involves strict regulatory compliance. Agencies like the FDA (Food and Drug Administration) and EFSA (European Food Safety Authority) set guidelines and maximum residue limits for bleaching agents, ensuring safe levels for consumption. Food manufacturers must comply with these regulations and undergo regular inspections and testing.
Consumers can check the ingredient list on food packaging to identify the use of bleaching agents. Products containing potential allergens like sulphites must have clear labelling. Organic and natural products often avoid synthetic bleaching agents, with certification bodies ensuring they meet specific standards. Third-party certifications from recognised bodies like USDA Organic, Australia Certification for Organic (ACO), and Non-GMO Project adhere to stricter guidelines on the use of chemicals.
Consumers can research the safety of specific bleaching agents through reliable sources such as the FDA, EFSA, and WHO (World Health Organization). Many brands provide information about their processing methods and safety measures, prioritising transparency and safety.
ARE FOOD BLEACHING AGENTS ALWAYS PRESENT ON FOOD PACKAGING?
Whether a bleaching agent appears on the product ingredient list on packaging depends on the regulations and the specific agent used.
United States
In the United States, the FDA regulates food additives and bleaching agents, requiring certain agents to be declared on the ingredient list if present in the final product above specific thresholds. Similarly, the EFSA in Europe has guidelines for labelling food additives, including bleaching agents, which must be listed if they are considered allergens or if they have specific labelling requirements.
United Kingdom
In the United Kingdom, food labelling regulations are primarily governed by the Food Information to Consumers (FIC) Regulation (EU) No 1169/2011, which was retained in UK law after Brexit with some modifications. These regulations dictate how food products should be labelled, including the inclusion of ingredients such as bleaching agents. All ingredients used in a food product must be listed on the packaging. This includes food additives such as bleaching agents, which must be presented in a clear manner, in descending order of weight, using specific names or E-numbers as defined by regulation.
If a bleaching agent is present in the final product above a specific threshold, it must be listed. The specific thresholds can vary depending on the agent. For example, certain processing aids might not need to be listed if they do not remain in the final product in significant quantities. Furthermore, if a bleaching agent is considered an allergen or can cause hypersensitivity, it must be clearly declared regardless of its quantity. The 14 major allergens, as defined by UK regulations, must always be highlighted within the ingredients list.
The aim of these regulations is to ensure consumers are well-informed about the contents of their food, allowing them to make safe and informed choices, particularly if they have allergies or dietary restrictions. The Food Standards Agency (FSA) is responsible for enforcing these regulations in the UK, and non-compliance can result in legal action, including fines and product recalls.
For instance, sulphites (e.g., sulphur dioxide, sodium metabisulfite) must be listed on the ingredient label if present in concentrations above 10 parts per million (ppm) due to potential allergic reactions. Benzoyl peroxide, used in flour bleaching, may not always be listed if used in low concentrations and does not remain in significant amounts in the finished product. Chlorine dioxide and hydrogen peroxide, often used in processing, may not be listed if they do not remain in the final product or are used in concentrations below regulatory thresholds.
When a food ingredient has been processed, such as bleached flour or sugar, the final product label may list the ingredient (e.g., "bleached flour" or "refined sugar") without specifying the bleaching agent used in the processing.
Australia
In Australia, food labelling regulations are governed by Food Standards Australia New Zealand (FSANZ) under the Australia New Zealand Food Standards Code. These regulations ensure that consumers are well-informed about the contents of their food, including the use of food additives like bleaching agents.
All ingredients used in a food product must be listed on the packaging. This includes food additives such as bleaching agents, which must be listed in descending order of their ingoing weight. Additives must be listed by their specific names or by their appropriate additive number.
If a bleaching agent is present in the final product above a specific threshold, it must be listed. For instance, sulphites must be declared if present in concentrations above 10 mg/kg due to potential allergic reactions. Benzoyl peroxide, used in flour bleaching, must be declared if it remains in significant quantities in the finished product. Chlorine dioxide and hydrogen peroxide, often used in processing, may not need to be listed if they do not remain in the final product or are used in concentrations below regulatory thresholds.
Ingredients that can cause allergies or hypersensitivity must be clearly declared, regardless of their quantity. This includes the 14 major allergens identified by FSANZ, such as sulphites, which must be highlighted within the ingredients list to ensure they are easily identifiable by consumers with dietary restrictions or allergies.
When a food ingredient has been processed, the final product label may list the processed ingredient, such as "bleached flour" or "refined sugar," without specifying the bleaching agent used in the processing.
FSANZ is responsible for enforcing these regulations in Australia. Non-compliance with these regulations can result in legal action, including fines and product recalls. The primary aim of these regulations is to ensure consumers are well-informed about the contents of their food, enabling them to make safe and informed choices, particularly if they have allergies or dietary restrictions.
Singapore
In Singapore, food additives such as bleaching agents are regulated by the Singapore Food Agency (SFA), which follows international standards like those set by the Codex Alimentarius Commission.
The SFA requires that all food additives, including bleaching agents, must be approved before use in food products. These additives are subject to specific conditions regarding their usage and maximum allowable levels in foods.
Regarding ingredient listing, Singapore mandates that all ingredients, including approved food additives, must be clearly listed on product packaging. They must be listed in descending order of their proportion by weight. If a bleaching agent is used in a product, it must be identified by its functional class (e.g., bleaching agent) and specified by its specific name or INS number.
Furthermore, the presence of certain additives, especially those that may cause allergies or hypersensitivity, must be prominently labelled to ensure consumer safety and choice.
HOW CAN WE ENSURE A FOOLPROOF METHOD TO AVOID PURCHASING UNBLEACHED PRODUCTS?
Products labelled as "organic" or "natural" typically avoid synthetic bleaching agents, as organic certification bodies require transparency and restrict the use of certain chemicals. Certifications such as USDA Organic or Non-GMO Project often enforce stricter labelling requirements, guaranteeing the absence or minimal use of bleaching agents. Some brands voluntarily disclose additional information about their processing methods and the use of bleaching agents, which can often be found on their websites or through customer service.
As consumers, we should read labels carefully, looking for specific declarations of allergens or additives like sulphites. This is exactly what Dear Food People is about and the purpose we serve in the food education space, isn't it? - to simplify the complexity of understanding scientific knowledge related to food and empower consumers to make wiser choices.
Choosing products with clear labelling and additional certifications can help avoid bleaching agents. Opting for whole, minimally processed foods reduces exposure to bleaching agents and other food additives. Seeking certified products with organic or non-GMO labels is also a good strategy, as these are less likely to contain synthetic bleaching agents.
WHAT ARE THE POTENTIAL LONG-TERM HEALTH EFFECTS OF CONSUMING BLEACHED FOOD INGREDIENTS?
According to the regulatory guidelines set by authorities such as the FDA and EFSA, the potential long-term health effects of consuming bleached food ingredients depend on factors such as the specific bleaching agents used, levels of exposure, and individual sensitivities. These agencies ensure that levels of bleaching agents in food remain safe for consumption, although concerns persist regarding chemical residues and by-products. Some of these by-products may pose health risks with prolonged exposure, potentially being carcinogenic or toxic at high levels.
Food regulatory bodies in respective country mitigate these risks by setting strict limits on allowable residue levels and conducting regular monitoring to ensure compliance and safety. Allergic reactions are also a concern, particularly with substances like sulphites, which can trigger respiratory issues, skin rashes, and gastrointestinal discomfort, especially in individuals with asthma. Products containing sulphites are required to be labelled, allowing sensitive individuals to avoid them. Minimizing exposure to allergens can help reduce the potential long-term effects associated with their consumption.
The bleaching process can also result in the loss of certain nutrients, such as vitamins and antioxidants like carotenoids, which can be beneficial on nutritional intake. Choosing a balanced diet that includes a variety of whole, unprocessed foods can help ensure adequate nutrient intake.
Some bleaching processes can produce harmful compounds, such as chlorinated by-products, which may have carcinogenic or toxic properties if consumed in large quantities over a long period of time as showed by studies. The use of safer bleaching agents and methods that minimise the formation of harmful compounds helps reduce these risks, with regulatory bodies continuously assessing and updating safety standards based on the latest scientific evidence.
Long-term, cumulative exposure to various food additives, including bleaching agents, may contribute to health issues such as hormonal disruption, metabolic changes, or increased cancer risk. Maintaining a diet rich in fresh, minimally processed foods and being mindful of overall exposure to food additives can help manage cumulative risk.
Certain populations, such as children, pregnant women, and individuals with pre-existing health conditions, may be more susceptible to the effects of chemical residues and food additives. Although regulatory limits aim to ensure safety, some studies suggest that long-term exposure even at low levels of certain chemicals may contribute to chronic diseases like cancer, neurodegenerative disorders, and endocrine disruption. Ensuring a diverse choice of food ingredients with a focus on whole foods can help mitigate potential long-term health effects by reducing overall exposure to chemical additives.
POTENTIAL HEALTH IMPACTS
Chemical residues and by-products
Long-term exposure even at low levels of chemical residues or by-products from bleaching agents could lead to health issues, including carcinogenic or toxic effects.
Allergic Reactions
Bleaching agents like sulphites can cause allergic reactions or sensitivities, especially in asthmatic individuals, with symptoms like respiratory issues, skin rashes, and gastrointestinal discomfort.
Nutrient Loss
The bleaching process can lead to the loss of certain nutrients, such as vitamins and antioxidants, potentially affecting long-term nutritional intake.
Formation of Harmful Compounds
Some bleaching processes can produce harmful compounds, such as chlorinated by-products, which may be carcinogenic or toxic over long-term consumption.
Cumulative Exposure
Long-term exposure to various food additives, including bleaching agents, may contribute to health issues like hormonal disruption, metabolic changes, or increased cancer risk.
ARE THERE ANY ALTERNATIVES TO BLEACHED FOOD INGREDIENTS?
Opting for alternatives to bleached foods is always preferred and can offer numerous health benefits and reduce the potential risks associated with chemical bleaching agents.
These alternatives often retain more nutrients and provide a more natural flavour and texture, making them a healthier and more environmentally friendly choice.
HOW DOES CHOOSING ALTERNATIVES BENEFIT US AND THE ENVIRONMENT?
Minimally processed foods typically retain more of their natural nutrients, such as vitamins, minerals, and antioxidants. They also contain fewer additives and preservatives, making them a healthier choice.
Organic and minimally processed foods generally have a lower environmental impact due to fewer chemical inputs and more sustainable farming practices. Natural foods often have richer flavours and more varied textures, enhancing the overall culinary experience.
Supporting local farmers and producers who offer fresh, minimally processed foods is another excellent strategy. Additionally, staying informed about food processing methods and their potential impacts on health and the environment is critical for making healthier and more sustainable choices.
Common Alternatives
Unbleached Flour: Unbleached flour is naturally aged and does not undergo chemical bleaching. It has a slightly off-white colour and is often preferred for its natural processing.
Raw or Unrefined Sugar: Raw sugars like turbinado, muscovado, or demerara are minimally processed and retain more of their natural molasses content, giving them a darker colour and richer flavour.
Organic Coconut: Organic desiccated coconut is often not bleached and retains its natural colour and flavour.
Cold-Pressed or Unrefined Oils: Cold-pressed or unrefined oils, such as extra virgin olive oil, unrefined coconut oil, and unrefined sesame oil, are processed without chemical bleaching.
Brown Rice: Brown rice is a whole grain that retains its bran and germ, providing more nutrients and a nuttier flavour compared to bleached white rice.
Natural Dried Fruits: Look for dried fruits that are labelled as "unsulphured" or "organic," which are not treated with bleaching agents like sulphur dioxide.
Unbleached Mushrooms: Fresh or dried mushrooms that have not been treated with bleaching agents. These retain their natural colour and flavour.
Organic or Non-GMO Products: Products with organic or non-GMO certifications often avoid the use of chemical bleaching agents and other synthetic additives.
Whole Foods: Opt for whole, minimally processed foods that do not require bleaching. This includes fresh fruits and vegetables, whole grains, legumes, nuts, and seeds.
Further reading:
Jacod, J. (2024) Bleaching Agents in the Food Industry: Enhancing Appearance and Quality, FoodYaari, https://foodyaari.co.in/bleaching-agents-in-the-food-industry-enhancing-appearance-and-quality/
Myers, I. (2024) EWG’s Dirty Dozen Guide to Food Chemicals: The top 12 to avoid https://www.ewg.org/consumer-guides/ewgs-dirty-dozen-guide-food-chemicals-top-12-avoid
The Brainy Insights (2021) Bleaching Agent Market Size By Product Type (Hydrogen Peroxide, Acetone Peroxide, Azodicarbonamide, Ascorbic Acid, and Chlorine Dioxide), Form (Powder and Liquid), Application (Flour, Bakery Products, and Cheese), Regions, Global Industry Analysis, By End-user, Share, Growth, Trends, and Forecast 2022 to 2030, https://www.thebrainyinsights.com/report/bleaching-agent-market-12906
The Bread and Flour Regulations 1998 (as amended) (PDF), Food Standards Agency, UK.
Wikipedia (ND) Flour bleaching agent, https://en.wikipedia.org/wiki/Flour_bleaching_agent
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