Food additives are natural, nature-identical, or artificial substances that are not in themselves used as a food product or as an ordinary food component. They are deliberately added to food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the resistance of the product to various types of spoilage, preserve the structure and appearance of the product, or deliberately change the organoleptic properties. .

Definitions and classification

The main goals of the introduction of food additives include:

1. Improving the technology of preparation and processing of food raw materials, manufacturing, packaging, transportation and storage of food. The additives used in this case should not mask the consequences of using low-quality or spoiled raw materials, or carrying out technological operations in unsanitary conditions;

2. preservation of the natural qualities of the food product;

3. improving the organoleptic properties or structure of food products and increasing their storage stability.

The use of food additives is permissible only if they do not threaten human health even with prolonged consumption in the composition of the product, and provided that the technological tasks set cannot be solved in any other way. Food additives are usually divided into several groups:

Substances that improve the appearance of food products (dyes, color stabilizers, bleaches);

Substances that regulate the taste of the product (flavors, flavoring agents, sweeteners, acids and acidity regulators);

Substances that regulate the consistency and form the texture (thickeners, gelling agents, stabilizers, emulsifiers, etc.);

Substances that increase the safety of food and increase the shelf life (preservatives, antioxidants, etc.). Food additives do not include compounds that increase the nutritional value of food products and are classified as biologically active substances, such as vitamins, trace elements, amino acids, etc.

This classification of food additives is based on their technological functions. The Federal Law on the Quality and Safety of Food Products proposes the following definition: “food additives are natural or artificial substances and their compounds specially introduced into food products during their manufacture in order to impart certain properties to food products and (or) preserve the quality of food products” .

Therefore, food additives are substances (compounds) that are deliberately added to food products to perform certain functions. Such substances, also called direct food additives, are not extraneous, like, for example, various contaminants that "accidentally" get into the food at various stages of its production.

There is a distinction between food additives and auxiliary materials used in the process flow. Auxiliary materials - any substances or materials that, not being food ingredients, are deliberately used in the processing of raw materials and obtaining products in order to improve technology; in finished food products, auxiliary materials should be completely absent but can also be determined as non-removable residues.

Food additives have been used by man for many centuries (salt, pepper, cloves, nutmeg, cinnamon, honey), but their widespread use began at the end of the 19th century. and was associated with population growth and its concentration in cities, which necessitated an increase in food production, improvement of traditional technologies for their production using the achievements of chemistry and biotechnology.

Today, there are several more reasons for the widespread use of food additives by food manufacturers. These include:

Modern methods of trade in the conditions of transportation of food products (including perishable and quickly stale products) over long distances, which determined the need for the use of additives that increase the shelf life of their quality;

The rapidly changing individual ideas of the modern consumer about food products, including their taste and attractive appearance, low cost, ease of use; the satisfaction of such needs is associated with the use of, for example, flavors, dyes and other food additives;

Creation of new types of food that meets the modern requirements of nutrition science, which is associated with the use of food additives that regulate the consistency of food products;

Improving the technology for obtaining traditional food products, creating new food products, including functional products.

The number of food additives used in the production of food products in different countries today reaches 500 items (not counting combined additives, individual aromatic substances, flavors), in the European Community about 300 are classified. To harmonize their use by manufacturers from different countries, the European Council has developed a rational system of digital codification of food additives with the letter "E". It is included in the FAO/WHO food code (FAO - World Food and Agriculture Organization of the United Nations; WHO - World Health Organization) as an international digital system for codifying food additives. Each nutritional supplement is assigned a three- or four-digit number (preceded by the letter E in Europe). They are used in combination with the names of functional classes, reflecting the grouping of food additives by technological functions (subclasses).

Index E is identified by specialists both with the word Europe and with the abbreviations EU / EU, which in Russian also begin with the letter E, as well as with the words ebsbar / edible, which in translation into Russian (from German and English, respectively) means “edible ". Index E in combination with a three- or four-digit number is a synonym and part of the complex name of a particular chemical substance that is a food additive. The assignment to a specific substance of the status of a food additive and an identification number with the index "E" has a clear interpretation, implying that:

a) the particular substance has been tested for safety;

b) the substance can be used within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer regarding the type and composition of the food product in which it is introduced;

c) for a given substance, purity criteria are established that are necessary to achieve a certain level of food quality.

Therefore, permitted food additives with an E index and an identification number have a certain quality. The quality of food additives is a set of characteristics that determine the technological properties and safety of food additives.

The presence of a food additive in a product must be indicated on the label, and it can be indicated as an individual substance or as a representative of a specific functional class in combination with code E. For example: sodium benzoate or preservative E211.

According to the proposed system of digital codification of food additives, their classification, in accordance with the purpose, is as follows (main groups):

E700-E800 -- spare indices for other possible information;

Many food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. For example, the additive E339 (sodium phosphates) can exhibit the properties of an acidity regulator, emulsifier, stabilizer, complexing agent and water-retaining agent.

The use of PD raises the question of their safety. This takes into account MPC (mg / kg) - the maximum allowable concentration of foreign substances (including additives) in food, ADI (mg / kg body weight) - allowable daily dose and ADI (mg / day) - allowable daily consumption is a value calculated as the product of DSD by the average body weight of 60 kg.

Most nutritional supplements do not, as a rule, have nutritional value, ie. is not a plastic material for the human body, although some food additives are biologically active substances. The use of food additives, like any foreign (usually inedible) food ingredients, requires strict regulation and special control.

International experience in organizing and conducting systemic toxicological and hygienic studies of food additives is summarized in a special WHO document (1987/1991) "Principles for assessing the safety of food additives and contaminants in food." According to the Law of the Russian Federation (RF) "On the sanitary and epidemiological well-being of the population", state preventive and current sanitary supervision is carried out by the bodies of the sanitary and epidemiological service. The safety of the use of food additives in food production is regulated by the documents of the Ministry of Health of the Russian Federation.

The Acceptable Daily Intake (ADI) has been a central issue in the safety of dietary supplements for the past 30 years.

It should be noted that recently a large number of complex food additives have appeared. Complex food additives are industrially produced mixtures of food additives of the same or different technological purposes, which may include, in addition to food additives, biologically active additives, and some types of food raw materials: flour, sugar, starch, protein, spices, etc. e. Such mixtures are not food additives, but are technological additives of complex action. They are especially widespread in the technology of baking, in the production of flour confectionery products, and in the meat industry. Sometimes this group includes auxiliary materials of a technological nature.

Over the past decades, the world of technology and the range of food products has undergone tremendous changes. They not only affected traditional, time-tested technologies and familiar products, but also led to the emergence of new food groups with new composition and properties, to the simplification of technology and the reduction of the production cycle, and were expressed in fundamentally new technological and hardware solutions.

The use of a large group of food additives, which received the conditional concept of "technological additives", made it possible to obtain answers to many of the pressing questions. They are widely used to solve a number of technological problems:

Acceleration of technological processes (enzymatic preparations, chemical catalysts for individual technological processes, etc.);

Adjusting and improving the texture of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.)

Prevention of clumping and smoothing of the product;

Improving the quality of raw materials and finished products (flour bleaching agents, myoglobin fixatives, etc.);

Improving the appearance of products (polishes);

Improvements in extraction (new types of extractives);

Solutions of independent technological issues in the production of individual food products.

The selection of an independent group of technological additives from the total number of food additives is rather conditional, since in some cases the technological process itself is impossible without them. Examples of these are extractants and fat hydrogenation catalysts, which are essentially auxiliary materials. They do not improve the technological process, but implement it, make it possible. Some processing aids are considered in other subclasses of food additives, many of which affect the course of the technological process, the efficiency of the use of raw materials and the quality of finished products. It should be recalled that the classification of food additives provides for the definition of functions, and most processing additives have them. The study of complex food additives, as well as auxiliary materials, is the task of special courses and disciplines that address issues of specific technologies. In this chapter of the textbook, we will focus only on general approaches to the selection of technological additives.

Food and biological active additives

Nutritional supplements- chemical or natural substances that are not used in their pure form as a food product or a typical food ingredient, which are intended to be introduced into the food product during its processing, processing, production, storage or transportation (regardless of its nutritional value) as an additional component that has a direct or indirect impact on the characteristics of the food product (STB 1100-98). Currently, about 2 thousand food additives are used in the food industry.

Nutritional supplements can be divided into three main groups according to their purpose:

Improving the organoleptic properties of products: food colorings; color-correcting and bleaching agents; flavoring and taste; product consistency improvers;

Inhibiting microbiological and oxidative spoilage of products: preservatives, antioxidants;

Technology-driven: process accelerators - leavening agents, foaming agents, solvents, etc.

The classification of food additives according to the purpose according to the proposed digital codification system is as follows:

E10O-E182- dyes(used to color some food products in different colors);

E200 and beyond - preservatives(contribute to long-term storage of food); IEZOO and beyond - antioxidants, differently, antioxidants(slow down oxidation and thereby protect food from spoilage, similar in action to preservatives);

E900 and beyond - antifoam substances (reduce foam, for example, when pouring juices). Same here , as well as the newly formed E1000 group includes glazing(from "icing") agents; sweeten juices and confectionery; supplements, preventing caking sugar, salt; for processing flour, starch, etc.

The main form of state legislation regulating the use of food additives in the Republic of Belarus is the State Standards, Hygienic Requirements for the Quality and Safety of Food Raw Materials and Food Products and Biomedical Requirements for Sanitary Standards for the Quality of Food Raw Materials and Food Products (Food Additives. Supplement to the MBT ").

The main groups of food additives that have the greatest hygienic significance are characterized below.

Food colorings are divided into three groups:

Natural dyes of vegetable and animal origin;

Artificial (synthetic), organic dyes;

Mineral dyes (limited use).

natural dyes from a hygienic point of view, they are most preferable for use in the food industry, as they contain biologically active, flavoring and aromatic substances that give finished products not only an attractive appearance, but also a natural aroma and taste. Natural dyes are obtained from vegetable raw materials (carrots, rosehips, beets, pomegranate peels, rose petals, pumpkins, peppers, calendula flowers, etc.).

Carotenoids- a large group of pigments of yellow, orange and red colors. More than 300 carotenoids have been found. For example, an annual capsicum contains up to 100 individual carotenoid pigments: carotene, capsorubin, capsanin, cryptoxanthin, and others. The term "carotenoids" refers to many vegetable yellow and orange pigments that are soluble in fats and fatty media.

Anoxic carotenoids include lycopene and α-, β-, γ-carotenes.

Most common β-carotene, simultaneously being an antioxidant and provitamin A. In the body, decaying, it transforms into this vitamin. Carotene is used to color cow butter, cheese, mayonnaise, margarine, fish products, etc.

β-carotene is widely used in the production of therapeutic and prophylactic products as an antioxidant, to extend the shelf life of the product and increase the nutritional value (kefir, yogurt, curd products, mousses, etc.). It is widely used for coloring and fortifying fruit and vegetable juices, confectionery and bread products, ice cream, etc.

Lycopene- the main pigment of the fruits of red tomatoes. Its source is waste processing of ripe tomatoes.

Yellow dyes include extract annatto, called bioxin, which is obtained from the substance surrounding the seeds of Bixa annatica. Bixin 160V is used for tinting

butter and cheeses.

Flavonoids combine a large group of natural pigments, which are phenolic glycosides: yellow flavones and flavonols, anthocyanins red, purple and blue. Flavonol quercetin and its glycosides are a yellow dye that is found in onion scales, pears, plums, and citrus fruits. The raw materials for obtaining yellow dyes quercetin and rutin (vitamin P) are buckwheat green mass, horse chestnut flowers, and onion scales. Quercetin and rutin have antioxidant properties.

Yellow natural dye - turmeric and turmeric E100 is obtained from plants of the ginger family. Turmeric rhizome powder is called tumeric. It is poorly soluble in water, which is why it is used in the form of an alcohol solution.

Anthocyanins have a wide range of colors. Depending on the reaction of the environment, anthocyanins can change color. So, red-violet anthocyanin isolated from red cabbage at pH 4-5 acquires a pink color, pH 2-3 - red, pH 7 - blue, pH 10-green. To obtain anthocyanin dyes, the juice of blackberries, viburnum, mountain ash and other plants is used. Red dyes E162 are obtained from pomace of cranberries, red beets, blueberries, black currants, raspberries and other raw materials. These dyes are widely used in the production of alcoholic beverages, confectionery and for coloring non-alcoholic!

drinks.

The green color of the dyed product is given by chloryphyll E140 and its derivatives, which are obtained from needles, nettle leaves, and other plant materials. The dye is used for coloring confectionery, alcoholic beverages, soft drinks, etc.

Dye trigonella- blue-green powder is used for tinting and flavoring green cheese and processed cheeses.

Natural dyes are sugar color(E150 caramel) - a dark-colored sugar caramelization product obtained by heating it with ammonia or ammonium sulfate. For tinting alcoholic and alcoholic beverages, the dairy industry uses burnt sugar, obtained without the use of ammonia and salts.

natural red is carmine E120. By chemical nature, it is an anthraquinone derivative. The coloring matter is carmic acid. Source - cochineal - insect (aphid),| living on some types of cacti in Africa and South America.

artificial(synthetic) dyes are less sensitive to processing and storage conditions, and, of course, more stable than natural dyes.

Approved for use in the Republic of Belarus are indocarmine E132, tartrazine E102, ponceau 4R (crimson 4R), sunset yellow E110, quinolenic yellow E104, aerubine E121 charming red E129, patent blue E131, brilliant blue FCF E133, green E142, strong green FCF E143 etc.

Indigo Carmine El 32(disodium salt of indigodisulfonic acid) when dissolved in water forms a blue solution. Used in the production of confectionery, creams for cakes and pastries, drinks.

Tartrazine E102 has a synonym for "sour yellow", when dissolved in water gives orange-yellow solutions. It is used in the production of confectionery, soft drinks and syrups with artificial essences, alcoholic beverages, ice cream. The combination of indigo carmine with tartrazine allows you to dye products in green.

Ponceau 4R E124 used in a concentration of not more than 60 mg / l for tinting syrups, yellow "sunset" E110 - in the production of soft drinks.

Synthetic dyes- methyl violet and fuchsin sour- used for lack of meat, marking eggs and cheeses.

There is information about the harmful effects on the human body of artificial dyes and other food additives that have a carcinogenic and other effect. Therefore, the FAO-WHO Expert Committee on Food Additives has defined an acceptable daily intake (ADI) in milligrams per 1 kg of human body weight.

Based on these data, the Codex Alimentarius Commission compiled a list of additives recommended for use in food production.

Among the red dyes, the list includes azorubine E122, amaranth E123, erythrosin E127, beet red E162. Of the yellow dyes, annatto extract E160B, cantac-nin E161g, carotene E160a, riboflavins E101, tartrazine E102, quinoline yellow E104 are recommended. Brown dye - sugar color (simple caramel) E150a can be used without restriction. Of the green dyes, chlorophyll E140 is most applicable.

From inorganic dyes - iron oxides E172 (black, red and yellow) and dioxide E171 are allowed for use, but in limited quantities.

It is forbidden to use food colorings for tinting: milk, meat, bread, flour (children's and diet food products.

Color-correcting and bleaching agents are not dyes, but some of them, interacting with food nutrients, form products of the desired color. Others prevent the degradation of natural coloring substances found in foods and help stabilize color, or cause discoloration of undesirable compounds that occur during processing or storage of foods.

Sodium nitrite and potassium E249 and E250 used to give sausage products a stable color. Nitrites are added to milk formula or brine, where they are hydrolyzed to form nitric oxide, which interacts with myoglobin, and nitrosomyoglobin is formed, which has a stable red color. During heat treatment, nitrosomyoglobin undergoes changes with the formation of denatured globin and nitrosomyochromogen, which give brown shades to sausages and smoked meats. Doses of nitrites are normalized: in sausages per 100 g of the product, no more than 5 mg in semi-smoked and boiled-smoked sausages, no more than 3 mg in raw-smoked ones.

Currently, the use of nitrates and nitrites in the meat processing industry is of current importance, since they enter the body along with plant foods. To reduce the formation of nitrosamines (they have carcinogenic properties), when smoking “products, ascorbic acid should be added, combining nitrates and nitrites.

Used to stabilize color and as a preservative. sulfur dioxide E220 and its compound E221-E228. Food products are treated with gaseous sulfurous anhydride, aqueous solutions of sulfurous acid H 2 SO 3: sodium bisulfite, calcium bisulfite, sodium pyrosulfite, potassium pyrosulfite or potassium metabisulfite.

Sulfur dioxide and sulfites protect fresh and processed fruits and vegetables from enzymatic browning.

Sulfur dioxide bleaches fish fillets, mushrooms, crabs and other products. Sulfur dioxide is prohibited from being used in meat products in order to avoid falsification and masking of spoiled goods.

Sulfurous acid is used in products that are not a source of vitamin B) (thiamine), since the content of B 1 decreases during heat treatment.

Hygiene studies have proven the negative effect of oxidizing bleaches (containing active oxygen or active chlorine) on products: vitamins are destroyed, unsaturated fatty acids are oxidized, amino acids change.

In some countries, the following bleaching agents are used: bromates, persulfates, ozone, hydrogen peroxides and benzoyl.

potassium bromate- the most common flour bleach. In the process of technological processing it turns into potassium bromide. The latter is part of the products and therefore non-toxic. However, there is evidence that this compound destroys thiamine, nicotinamide and methionine.

Of the compounds containing active chlorine, gaseous chlorine dioxide E926 and sodium and calcium hypochlorites are used to treat crops and vegetable oils, but they destroy tocopherols.

Therefore, the FAO-WHO Expert Committee on Food Additives and the Codex Alimentarius Commission limit the allowable concentration of chlorine dioxide and potassium bromate for flour (20 mg/kg). In the production of food products, it is forbidden to use potassium and calcium bromates E924a and E924b, potassium and ammonium persulfates E922 and E923, chlorine E925, chlorine dioxide E926 and a number of other flour and bread improvers.

Aroma-forming substances significantly improve the aroma and taste of food, increase its digestibility, stimulate appetite, enhancing the activity of the digestive organs.

Flavorings are used to communicate, enhance and modify, as well as to standardize the aroma, mask undesirable flavors of food products.

The taste of the product is determined by the presence of several main components in it, such as sugar, acid, salt, etc. The aroma is caused by thousands of microenzymes, which are quantitatively represented by thousands of ingredients, which together make up less than one millionth of the product. In the process of storage of raw materials and components used for the production of food products, in the process of technological processing, the components responsible for the taste and aroma of the product undergo changes, both quantitatively and qualitatively.

It is the smell and taste of the product along with the appearance that determine the choice of food by the consumer.

There are four types of food additives used to improve the taste and smell of foods: flavors; flavor and aroma enhancers; flavoring agents and acidity regulators.

Flavors are divided into three groups:

Natural, occurring naturally in nature (e.g. essential oils) and compounds or mixtures extracted from natural raw materials (citral, eugenol);

Identical to natural, derived from substances identified in nature, but "born in the laboratory". In their molecular structure, they are fully consistent with natural substances and may include both natural and identical natural ingredients;

Artificial, which are obtained by synthesis, they contain at least one substance that does not exist in nature.

Flavoring substances Depending on their purpose and functionality, they can be produced in the form of:

Solutions of aromatic substances in ethyl alcohol, propylene glycol and other solvents approved by the health authorities;

Oil-in-water emulsions using various stabilizing additives;

Dry mixtures obtained by dispersing aromatic substances on a dry carrier;

Additives dried by spray drying, during which the microencapsulation of aromatic substances occurs due to the presence of special gum stabilizers in the mixture.

Firms - manufacturers of additives, which occupy a leading position in the world, are constantly improving their products. In recent years, such aromatic additives have appeared, such as:

Encapsulated Captiff (Captiff) TM, providing long shelf life without visible changes in both the flavors themselves and the final products in which they are used;

Flavor-aromatic with a system of controlled long-term release of aroma, used for chewing gums;

Living Flavors TM, which reproduce the taste and aroma of fresh, ripe, unpicked fruits and berries, vegetables and herbs;

Topiff (Topiff) TM - fruit fillings, resistant to heat.

Currently, more than 1,000 foreign firms are engaged in the development and production of food flavors and flavoring substances. The leading European manufacturers are Akras and Perlarom.

Among the available variety of flavors, consider essential oils, essences, as well as compositions from them.

Essential oils- these are multicomponent mixtures, usually with a predominance of one substance: they are all volatile, optically active, mostly insoluble in water and quickly oxidized in the light.

The composition of the essential oils of dill, anise, fennel includes a key substance of acetylphenol nature; in clove oil 78-90% phenol eugenol; in the essential oil of cinnamon, cinnamic aldehyde predominates; in caraway oil - carvone; in the essential oil of peppermint and curly mint, the main substance is menthol, etc.

All flavors and essential oils tend to be obtained in a highly concentrated form, and they are not suitable for food in their pure form. Their dosage depends on the required aroma intensity and the type of product and its technology. Usually, the flavoring is added with salt or sugar syrup and mixed thoroughly.

For the manufacture of sausages, compositions of essential oils obtained from domestic aromatic plants and dry carriers consisting of salt, sugar and ground red pepper are used.

The list of natural essential oils available for sale: anise, orange, basil, clove, grapefruit, cinnamon, lemon, bay, onion, mint, nutmeg, pepper (black pepper), caraway, cardamom, tangerine, dill, garlic, almond, etc.

aromatic essences- is a concentrated solution of fragrant substances of natural or artificial origin. Natural essences are obtained by extraction or infusion of plant materials (fruits, berries, flowers, etc.). Fragrances are mixed with table salt, sucrose, starch, etc. Artificial essences contain compounds obtained by synthesis, identical to natural ones or not found in products.

Currently, manufacturers are offered essences of more than 100 items. A wide range of essences is available in the retail network: apricot; a pineapple; orange; banana; vanilla creamy; pear; melon; duchess; kiwi; Strawberry; cranberry-lingonberry; pomegranate; peach; almond; strawberry; lemon; dark milk chocolate; rum, etc. They are widely used for confectionery, soft and alcoholic drinks, ice cream, desserts, fermented milk products.

Sanitary rules limit the total addition of essential oils to 0.05%, essences and 1.5%.

The modern food flavoring market is extremely diverse. Manufacturers and suppliers, when offering goods to consumers, group food flavors, as a rule, according to their intended purpose: flavors of the sweet group (apricot, pineapple, orange, peanut, banana, bergamot, cherry, melon, strawberry, kiwi, coconut, hazelnut, coffee , lemon, raspberry, mango, honey, almond, chocolate, apple, etc.); natural essential oils (anise, orange, basil, cloves, geranium, coriander, rosemary, fennel, etc.); vanilla; flavorings for alcoholic beverages (red wines, Muscat type, Isabella type, grapes, whiskey, cognac, prunes, etc.); gastronomic flavors (barbecue, mustard, curry, ketchup, smoked meats, shrimp, crabs, raw and fried onions, margarine, butter, meat, sour cream, cheddar cheese, herb spices, etc.)

As flavor and aroma enhancers food products use L-glutamic acid E621-E624. Glutamic acid and its salts are used in the production of canned meat, food concentrates, first and second courses, and are not used in baby food. Excessive consumption of "glutamines" can cause nausea, diarrhea, colic, headache, chest compressions.

As taste improvers abroad, isomers of ribonucleic acids and their disodium salts, sodium inosinate, disodium inosinate E631 are used; sodium guanylate, disodium guanylate E627, extragol.

One of the simplest means of enhancing taste and aroma is table salt, which is widely used in the food industry.

There are four main types of taste: sour (cherry, lactic, citric, malic and other acids); sweet (sugar, saccharin, some amino acids); salty (table salt); bitter (quinine, caffeine, potassium, calcium and magnesium salts).

Sweeteners differ in origin (natural and artificial), in degree of sweetness (with high and low sugar equivalent), in calorie content (high-calorie, low-calorie, non-caloric), in chemical structure (molecular weight, type of chemical compounds), in the degree of assimilation by the human body, etc. .

Natural sweeteners are produced from plant materials without the use of chemical synthesis techniques. These include: tuamatin, miraculin, monelin, stevioside, dihydrochalcones.

Tuamatin E957- the sweetest known substance. It is 80-100 thousand times as sweet as sucrose, easily soluble in water, stable in an acidic environment at pH 2.5-5.6 and elevated temperatures. Produced in the UK under the name Falune.

Miraculin- a glycoprotein, the protein part of which consists of 373 amino acids, the carbohydrate part - of glucose, fructose, arabinose and other sugars. Obtained from the fruit of the African plant Richazdella dulcifia. Differs in thermal stability at pH 3-12.

Monelin- a protein consisting of two polypeptide chains pH 2-10, at other pH and heating, the sweet taste disappears. Monelin is obtained from the African cultivated grape Dioscophyllum cumminsii.

Stevioside- a mixture of sweet substances of a glycosidic structure, obtained by aqueous extraction from the leaves of a South American plant (Stevia Zebalioena Berfoni), followed by purification from ballast substances and drying of the extract. Stevioside is a white powder, easily soluble in water and 300 times sweeter than sucrose. The sensation of sweetness is longer than that of sucrose. Technologies have been developed for the use of both powder and natural plants in the production of canned food, non-alcoholic, alcoholic and tea drinks.

Dihydrochalcones- flavonone derivatives - 7 glycosides isolated from citrus fruits (lemons, oranges, tangerines, grapefruits), 30-300 times sweeter than sucrose. Digyrochalcones are poorly soluble in water and resistant to acidic environments. In Russia, neohesperidin dihydrochalcone E959 is approved for use.

To artificial sweeteners include saccharin, cyclamates, potassium acesulfate, aspartame.

Sodium and potassium salts are used to sweeten foods. saccharin E954. Saccharin is 400-500 times sweeter than sucrose, it is not absorbed by the body, 98% is excreted in the urine.

Cyclomats E952- salts of cyclohexylamino-N-sulfonic acid. As sweeteners, only sodium and calcium salts are used. The compound has a pleasant taste, is highly soluble in water, and is used in the manufacture of confectionery and beverages.

Potassium acesulfate (aspartame) sweeter than sucrose by 160-200 times. White crystalline powder, characterized by relatively low resistance to pH, temperature, storage conditions, which creates certain problems in the technology of its consumption.

They produce as partham under the brand name Nutra Sweet (Nutra Sweet). Used in the technology of more than 5,000 product names. Virtually no calories, suitable for all age groups and diabetics. Aspartame is most widely used in the non-alcoholic industry, in the production of yogurt, canned milk, confectionery, etc. It is the only low-calorie sweetener that tastes like sugar.

Polyhydric alcohols- sorbitol, xylitol, mannitol and lactitol are almost completely absorbed by the body. They are used as sweeteners in products intended for patients with diabetes and other diseases. The sweetness of xylitol E967 is 0.85 of the sweetness of sucrose, sorbitol - 0.6.

Maltitol and maltitol E965, along with sweeteners, serve as stabilizers and emulsifiers.

Lactitol E966 is used as a sweetener and texturizer.

Currently, the production of sweet products obtained by complete hydrolysis of starch (glucose, fructose, glucose and glucose-fruit syrups) is expanding; with incomplete hydrolysis of molasses (low sugar, caramel molasses, maltodextrins, etc.).

The consumption of sweeteners worldwide is on the rise due to the demands of nutritional science and the desire for low-calorie healthy foods.* Sweeteners are physiologically safe when used in acceptable doses.

Acidity regulators- food acids and alkalizing substances. In the process of food production, it becomes necessary to regulate the reaction of the environment in order to achieve a certain effect during the production or storage of the product or to emphasize its taste. This is achieved by adding food acids, which give the products a specific taste and thus contribute to their better assimilation. Acidity is of great importance in assessing the quality of food products.

In the food industry, citric, tartaric, adipic, lactic, malic, orthophosphoric, carbonic, and acetic acids are used.

Citric acid E330 has a mild, pleasant, sour taste, does not irritate the mucous membrane of the digestive tract and is therefore widely used in the confectionery, alcoholic beverage industry, and in the production of soft drinks. Citric acid is obtained biochemically, and in southern countries from lemon juice (25 kg of citric acid is obtained from 1 ton of lemons), DSD (permissible daily dose) - 0-60 mg / kg.

Tartaric acid E334 obtained from winemaking waste, DSD - 0-6 mg / kg.

Adipic acid E355 obtained from phenol, sometimes used instead of lemon or wine, but it has a less pronounced taste.

Orthophosphoric (phosphoric) acid E338 and its salts (E339-E341) serve as acidity regulators. DSD - 0-5 mg / kg.

Carbonic acid E290 used in the carbonation of drinks.

Lactic acid E270 formed during lactic acid fermentation of sugars (for example, when fermenting vegetables, fruits) It is used in the production of confectionery, soft drinks, some types of beer and for acidifying butter.

Malic acid E296 obtained by synthesis from phenol. The intermediate product is maleic acid (it has toxic properties), it is not used for the production of baby food. This acid is used in the production of soft drinks and confectionery in limited quantities.

Acidity regulators are potassium fumarates E366, calcium E367, ammonium E368, succinic acid E363, acetic acid E260.

Alkalizing substances are used to reduce acidity, for example, in the production of powdered and condensed milk, dry effervescent products, biscuits (as a leavening agent). These include: sodium carbonates E500, potassium carbonates E501, ammonium carbonates E503.

Product consistency regulators- emulsifiers, stabilizers, foaming agents, water-retaining and other substances. All these additives create and maintain the desired consistency of the product, as one of the characteristics of organoleptic properties. They are an integral part of the product and are introduced during the technological process.

Thickeners and gelling agents high viscosity form high-viscosity solutions in water. Gelling agents and structurants also convert water into a bound form and form a gel.

Natural thickeners: E406 agar, E440 pectins, mucus from flax seeds, oats, quince, carob, etc. (E407, E409-412, E 415-419, etc.).

Semi-synthetic thickeners also obtained from a plant base by modifying the physicochemical properties of cellulose or starch. These include: methylcellulose, hydroxyethylcellulose, amylopectin, etc. (E461-E467).

agar- the most common gelling agent, used in arbitrary ice cream, creams, puddings, marmalade, meat jelly, pates, jellies. Agar is obtained" seaweed. The gelling ability is 10 times higher than gelatin.

Gelatin- a mixture of protein polypeptides, obtained from cartilage, tendons and tissues of farm animals, has neither taste nor smell, is widely used in cooking, in the manufacture of ice cream, brawn, desserts, fish, meat products, etc. Proc gelatin drivers: Belgium, Germany.

Pectins E440- complex polysaccharides, built from the residues of galacturonic acid, which is a product of glucose oxidation. The raw materials for obtaining pectins are apple pomace, beet pulp, citrus peels. Pectins are used to make jelly, fruit juices, marmalade, ice cream, etc. The main suppliers of pectins to the world market: Germany, Denmark, Italy, France. The leader in the production of pectin (more than 100 varieties) is the production association "Herbstrait und Fuchs KG" (Germany). In the implementation there is a therapeutic and prophylactic food supplement - "Medetopect", which contains pectin substances. It has the ability to remove heavy metals from the body, as well as the ability to reduce cholesterol in the blood, improves digestion, and reduces excess weight.

native starch and modified (i.e. with a directionally changed property, starches are widely used in the food industry as thickeners and gelling agents. The raw materials for the production of modified starches are potatoes, corn, sorghum, peas, wheat, etc.

Sanitary rules allow about 20 types of modified starches as food additives: E1400-E1414, E1420-E1423, E1440, E1442, E1443, E1450. Modified starches are used in the confectionery, baking industry, for the production of ice cream, etc.

The subgroup of thickeners and stabilizers also includes cellulose E460 and its derivatives E461-E467. Widely used in the production of ice cream, mousses, jellies, creams, confectionery.

Sodium alginates E401 and E402 are used as thickeners and stabilizers for the production of ketchups, sauces, mayonnaise, marmalade, pastes, creams, ice cream, for clarification of wines and juices.

Alginates are obtained on the basis of seaweed - kelp. As food additives, ammonium alginates E403 and calcium E404 are allowed for use as thickeners, and alginate E405 has emulsifying properties and is used as a stabilizer in the production of ice cream, orange juice concentrates. Alginates are used for meat products, cheeses, fruits as foaming agents.

Emulsifiers and stabilizers- These are substances that reduce surface tension at the phase boundary and are added to food products to obtain finely dispersed and stable colloidal systems. They are used to create emulsions of fat in water or water in fat. Emulsifiers can cause foaming.

Lecithins (mixtures of phosphatides) used as emulsifiers in the manufacture of margarine, chocolate, mayonnaise, sauces, and some confectionery. E322 lecithins are obtained from vegetable oils (soybean, rarely sunflower).

Ammonium salts phosphatidylic acid E442 are synthetic analogues of lecithins. They are produced on the basis of soybean (commercial name VN emulsifier) ​​and rapeseed (RM emulsifier) ​​oils, on the basis of edible lard (FOLS emulsifier).

The use of synthetic emulsifiers makes it possible to achieve a wide variety of properties and functions of these substances in the process of obtaining products and maintaining their quality. According to the chemical structure, these substances are esters, for which glycerol, polyglycerol, prolypropylene glycol, sorbitol are used as alcohols, and higher fatty acids (citric, tartaric, lactic, succinic) are used as acids. Various combinations of these substances, the degree of their esterification make it possible to obtain a wide range of additives with various properties. The most common logo products are monoglycerides.

Mono- and diglycerides E471 fatty acids have emulsifying, stabilizing and antioxidant properties. They can be used as protective coatings for cheese, nuts, fruit, meat. Emulsifiers T1 and T2 - E471, E472 maintain the stability of the fat emulsion, preventing separation and release of free fat.

Esters of glycerol, mono- and diglycerides of fatty acids and acetic, lactic, citric, tartaric, succinic and fatty acids - E472 (a, c, c, e, e, d), have emulsifying, stabilizing and complexing properties. They are widely used in the production of ice cream, mayonnaise, margarine, pasta, in the confectionery industry, and bakery.

Surfactants are widely used in the food industry as thinners. These include soy or sunflower phosphatide concentrates, esters of monosaccharides with citric acid, phosphoglyceride, synthetic fatty sugars, etc.

Foaming agents are used in the production of marshmallows, marshmallows, whipped fillings for sweets, halva.

Egg whites in fresh, dry and frozen form, dried blood serum, milk proteins are used as foaming agents. Moisture-retaining substances include E452 polyphosphates and E450 pyrophosphates, E421 mannitol, sorbitol and E420 sorbitol alcohol. They improve the consistency of confectionery and bakery products, and when used in the production of meat sausages, in frozen meat and fish, they increase moisture absorption and water-holding capacity.

preservatives and antioxidants. The reason for food spoilage in most cases is the multiplication of microorganisms in them and the accumulation of their metabolic products. Classical methods of preservation - cooling, pasteurization, sterilization, smoking, salting, adding sugar, salt, etc. For the purpose of long-term storage of products, chemical preservatives and antioxidants are used that do not have any negative effect on the organoleptic properties, nutritional value of the product and consumer health .

There are no universal preservatives suitable for preserving the quality of all food products.

When using any preservatives the acidity of the medium must be taken into account. Low-acid products spoil more easily, and the dose of preservative for them should be increased by 30-40% compared to conventional products.

Sulfur dioxide E220(sulfur dioxide or sulfur dioxide), aqueous solutions of sulfuric acid and its salts E221-E228 (sulfites, hydrosulfites, pyrosulfites and bisulfites) - all these compounds inhibit the growth of molds, yeasts and aerobic bacteria, and also protect potatoes, vegetables, fruits from enzymatic browning.

Sulfur dioxide, sulfurous acid are widely used in the food industry in the production of fruit and vegetable purees, marmalade, jams, juices, tomato paste, semi-finished products from berries and fruits, etc.

Sorbic acid E200 and its sodium, potassium and calcium salts E201-E203 are widely used in the preservation of products - vegetables, fruits, eggs, meat, fish, in the production of cheese, margarine, wine.

The antimicrobial action of sorbic acid is effective. Typically used in concentrations of 0.1%.

Benzoic acid E210 and its salts - sodium, potassium, calcium E211-E213 inhibit the activity of enzymes in the microbial cell that carry out redox reactions, and have a detrimental effect mainly on the growth of butyric acid bacteria and yeast. Benzoic acid does not accumulate in the human body, it is part of some berries (cranberries, lingonberries) and fruits as a natural compound; esters of p-hydroxybenzoic acid - in the composition of plant alkaloids and pigments.

Benzoic acid is used in the preservation of fruit purees, juices, fruit confectionery, caviar products, fish preserves, soft drinks, margarine. LSD of benzoic acid 0-5 mg/kg.

Santohin used to lengthen the shelf life of apples, treating their surface with a water-alcohol solution of the drug.

Yuglon used to improve the stability of non-alcoholic beverages during storage.

Dimethyl dicarbonate E242 used for wines, fruit juices, soft drinks, has an antimicrobial effect.

Hydrogen peroxide used to preserve broths, bleach gelatin and blood (obtained from slaughter).

Propionic acid E280 and its sodium salts E281 are used as a preservative in the production of bakery and confectionery products, preventing mold.

Formic acid E236 and its salts (sodium and calcium E237 and E238) have strong antiseptic properties, they are used as salt substitutes in dietary nutrition.

Sodium chloride- is widely used in the food industry as an antimicrobial agent. The daily requirement is 10-15 g, including 2-5 g provided by the natural content in food.

Antibiotics used as a preservative. They have the following requirements:

Non-toxic;

Wide spectrum of action;

The ability to be easily inactivated during storage or heat treatment;

No influence on the organic properties and quality of the product.

These include nisin, biomycin, nystatin, etc.

Nisin E234- an antibiotic produced by lactic streptococci, inhibits the growth of various types of staphylococci, reduces the resistance of heat-resistant bacteria spores to heat, which increases the sterilization effect, is non-toxic, quickly decomposes, is used to prevent swelling of cheeses, in the production of canned milk and vegetables, granular sturgeon caviar.

Biomycin has a broad bacteriostatic effect, but does not inhibit yeast and mold. Biomycin is used to a limited extent only in the composition of ice (5 g per 1 ton of ice) for transporting freshly caught cod fish in conditions of expedition fishing. It is not recommended to add biomycin to dairy products, process vegetables and fruits.

Nystatin inhibits the development of microorganisms. Together with biomycin, it is used for processing meat carcasses during long-distance transportation by irrigation with a solution (100 mg / l of biomycin and 200 mg / l of nystatin). Regulatory documentation does not allow the presence of these antibiotics in meat broths.

Antioxidants (antioxidants) used to increase the shelf life of fat-containing foods, protecting them from oxidative spoilage. Oxidation of fats leads to the formation of hydroxides, aldehydes, ketones, which give the products a rancid and greasy taste, which leads to a decrease in the nutritional value of the products. To prevent oxidative damage, antioxidants are used, which are divided into two groups - natural and synthetic.

To natural antioxidants relate tocopherols: concentrate of a mixture of tocopherols E306 and α-tocopherol E307; ascorbic acid (vitamin C) E300, flavones (quercetin), etc.

Tocopherols are present in unrefined vegetable oils. It is used to increase the stability of margarine, rendered animal fats, cow butter.

Ascorbic acid E300(vitamin C) and its salts - sodium ascorbate E301 are used as antioxidants and synergists of other antioxidants in the sausage and canning industry, in the production of margarines, in winemaking. Used as antioxidants ascorbates E302, potassium E33, ascorbyl palmitate E304, ascorbyl stearate E305.

Synthetic antioxidants- butylhydroxylantisol E321, etc. These drugs are used to slow down the oxidation of rendered fats and salted bacon. They can be impregnated with packaging material for fats and fat-containing products. Widespread use was made of synthetic dyes gallates EZ12-EZ12 - esters of gallonic acid (propyl, octyl and do-doyl gallates) to delay the oxidation of fats in the manufacture of food concentrates (broth, chicken and meat cubes).

Antioxidants of both natural and synthetic origin are widely used abroad.

Antioxidants include smoke preparations, which are used to impart certain flavor properties to products and increase resistance to oxidative and microbial spoilage. Currently, a progressive method of smoking is the use of smoke preparations instead of smoke smoking. Smoke preparations are used for processing meat, fish products, cheeses, etc. There are oil-based smoke preparations in the sale and in the form of aqueous solutions, which are used as flavorings for the surface treatment of products. The suppliers of smoke preparations are Russia, Switzerland, France, etc.,

In the food industry, enzyme preparations E1100, E1101 are widely used in the production of beer, wine, cheese, bread, alcohol, vitamins, etc.

Enzymes obtained from animal tissues (rennet) and plant organisms (ficin), isolated from microorganisms. In brewing, enzyme preparations from mold fungi Aspergillus flavus, strain 716 and Trichothecium roseum are used to increase the yield of sha, its quality and storage stability. For the maturation of salted herring, enzyme preparations from mold fungi Aspergillus toiricola, strain 3374 and PC Aspergillus oryzae are used. The rennet enzyme renin, obtained from the stomachs of calves and lambs, is used to coagulate milk proteins in the production of cottage cheese and rennet cheeses.

Currently, bacterial starters and bacterial preparations are widely used for the production of fermented milk products, sour cream, cottage cheese and meat products. The industry produces a number of products containing bifidobacteria - Biokefir, bioyogurt, etc. They help maintain a normal balance of the human intestinal microflora and are especially necessary for children, the elderly and sick people. Some data on food additives according to the Codex Alimentarius are presented in Table 10.1.

Random Fact:

Caffeine stimulates appetite by increasing the secretion of gastric juice. Therefore, regular consumption of caffeinated beverages on an empty stomach can cause stomach problems. —

Article added by user Unknown
05.05.2011

Briefly about nutritional supplements

Food additives are various substances added to foods to improve their taste, color, give them a special texture, and increase shelf life. In recent decades, the chemical industry has been developing by leaps and bounds, and on the products that we buy, we see more and more new names that are not always clear to us: thickeners, sweeteners, dyes, flavors, preservatives, etc. There are disputes about their necessity and harmlessness. Just in case, we all need to know what these labels on the packages mean.

Food additives are divided into several groups, according to the functions they perform.

Nutritional supplements increase the nutritional value of foods. It was with the help of such additives that it became possible to buy products that contain a large amount of various vitamins and microelements, the right amount of fats, carbohydrates, and fiber.

Antioxidants are used to keep food fresh for a long time. They must prevent the interaction of metals and food components, the loss of its color, taste.

Additives that help the products get the right look, color contribute to better whipping of cream into foam, curdling of fermented milk products. This includes chelating agents and sequestrants, as well as texture modifying agents.

Preservatives are well-known additives that allow you to keep the product for a long time without losing its taste and nutritional properties. Even ancient people used sugar, salt, smoke, on which they smoked products, as preservatives. Today, for the storage of vegetables and fruits, I use sodium benzoate, potassium. Vinegar is used as a preservative. Sulfites, sulfur dioxide are used to store dry vegetables and fruits. In the production of flour and dairy products, propionates play a huge role, which prevent molds from multiplying.

Dyes are used everywhere to give products a certain color. Dyes can be natural or synthetic. Recently, along with the fashion for a healthy lifestyle and environmentally friendly products, people prefer dyes with a natural base, which are mainly extracted from various plants.

Texturants are additives to give products a special, improved texture. For example, calcium makes canned tomatoes firmer and more resilient. Phosphates, on the contrary, soften, reduce the density of products. Emulsifiers give a thicker consistency to oily liquids. Baking powders are used in baking, for the appropriate characteristics of bakery products.

Sweeteners have been mined in large quantities since ancient times. The most common, of course, was sugar. However, the desire to reduce the calorie content of foods has led to the fact that they began to withdraw and use artificial sweeteners. Some artificial sweeteners are 200 times sweeter than sucrose, so research is ongoing to find the best options to improve the taste of products.

Many tend to believe that the very combination of "food additive" already carries the meaning of the fact that this is some kind of chemical compound, certainly harmful and dangerous. It should be noted that today there are many substances that meet all sanitary and epidemiological standards and are extracts of natural products: citric, acetic, lactic acid, sucrose. Of course, there are additives that are really unhealthy for our body, for example, nitrites contained in smoked sausage (the norm of the content of substances is higher, because it is believed that they are consumed in smaller quantities). Artificial dyes are often easy to recognize by their characteristic unnatural color and smell.

Use of nutritional supplements

Food additives include natural compounds and synthetic substances that are specially added to food and beverages to perform certain technological functions. The main objectives of the introduction of food additives in foods and drinks are:
1. Creation of new or improvement of existing technologies for the preparation and processing of food raw materials, as well as the manufacture, packaging, transportation and storage of food.
2. Increasing the stability and resistance of food products and drinks to various influences that worsen their quality indicators.
3. Creation and preservation of food structure.
4. Change (for the better) or preservation of the organoleptic properties and appearance of food and beverages.
All food additives should not mask the consequences of using non-standard raw materials, conducting technological processes in unsanitary conditions and violating technological discipline.

Food additives are divided into four groups:
1. Additives that regulate the taste and aroma of foods and drinks (flavor and aroma enhancers, flavors, sweeteners, salt and sugar substitutes, acids, acidifiers) or improve the color of foods and drinks (color stabilizers, dyes, bleaches).
2. Additives that regulate the consistency and form the texture of products (gelling agents, thickeners, foaming agents, emulsifiers, fillers, etc.).
3. Additives that increase the safety of food products and increase their shelf life (preservatives, protective gases, antioxidants and their sealants, water-retaining agents, anti-caking agents, film formers, stabilizers).
4. Additives that facilitate and accelerate the course of technological and biotechnological processes (enzyme preparations, leavening agents, extractants, clarifiers, desiccants, defoamers, baking and confectionery improvers, etc.).

Most food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. This classification is based on the technological functions of food additives, which do not include substances and compounds that increase the nutritional value of food products, such as vitamins, macronutrients, amino acids. Food additives also include "non-nutritional substances" added to food, usually in small amounts, to improve appearance, taste, texture, or to increase shelf life. The main reasons for the widespread use of food additives in food production include:
1. The modern development of trade at the world level, leading to the need to transport food products (including perishable and fast-stale) over long distances.
2. Constantly increasing requirements of the modern consumer to the quality and range of food products while maintaining low cost.
3. Creation of new types of food products and drinks that meet the modern requirements of nutrition science.
4. Development of new and improvement of existing technology for new and traditional food products.

Food additives must meet the following requirements:
1. This particular supplement must be tested for human safety.
2. The additive can be recommended within the limits of its established safety and technological necessity.
provided that the use of the substance does not mislead the consumer as to the type and composition of the food and drink in which it is added.
3. For this additive, the purity criteria necessary to achieve a certain level of food quality must be established.
When determining the feasibility and effectiveness of the use of a food additive both in the production of traditional food and beverages, where it has not been used before, and in the creation of new food and beverage technology, it is imperative to take into account the characteristics of food systems into which a food additive is introduced, to correctly determine the stage and the method of its introduction, to evaluate the economic and social efficiency of use. It should be especially noted that the concept of rational nutrition, approved by FAO/WHO experts and adopted in the Russian Federation, implies the need for a certain amount of food components to enter the human body. These include organic compounds and mineral substances, which directly or in a transformed form belong to food additives approved for use (there are more than 300 of them). Of these, about 200 food additives are direct participants in metabolic physiological processes, substrates and regulators of metabolism. These are proteins, vitamins, amino acids, oligopeptides and derivatives of their compounds, esters of glycerol, phosphatides and fatty acids, digestible dyes, complex and simple carbohydrates, minerals. In the process of metabolism in the human body, primarily plastic and energy types of metabolism, other food additives do not take an active part.

It's no secret that many food additives are very dangerous. In a lifetime, a person eats about 40 tons of food. More than 25% of this is chemicals and life-threatening substances. Flavorings, dyes, thickeners, flavor enhancers, GMO products, preservatives. We consume chemicals every day, and often without even thinking about it. Food additives make food tastier, more beautiful, but not healthy and healthy, but dangerous to health and sometimes life.

Sunset Yellow E110

Dye Sunset Yellow FCF, also known as Yellow-Orange S, labeled E-110, is a bright orange color that dissolves easily in water.

Dye E110 is added to a huge amount of food. It contains some canned vegetables, dairy products, sauces, croutons, chips, instant soups and purees, canned fish. Alcoholic and non-alcoholic drinks may also contain this additive. Yellow "sunset" E110 can often be found in sweets. Ice cream, jams, jellies, icing, marmalade, marzipans, hot chocolate - all these sweets may contain E110 dye. It is mainly used to give yellow, orange, caramel and chocolate color.

Impact on the human body

The dye E110 can lead to allergic reactions, especially in people with aspirin intolerance. This allergy can manifest as nausea, hives (rash), nasal congestion, rhinitis (runny nose). In addition, there is indirect evidence that E-110 can provoke hyperactivity and attention deficit in children.

For humans, it is no more dangerous than any other food allergen and carcinogen, for example, citrus fruits or fried meat. However, since it does not carry any useful properties, a number of human rights groups are in favor of banning E110 in order to avoid the potential risks associated with it.

Banned in Norway, Finland and Russia, but allowed in the rest of the European Union and the United States.

Sodium sorbate (E201)

Sodium sorbate is one of the common preservatives - substances that increase the shelf life of food products, protecting them from spoilage by the waste products of bacteria, viruses and fungi.

Sodium sorbate is widely used in the preparation of fruits and vegetables, juices and drinks.

It can be found in candied fruits, cheeses, cider, sweet sauces, dried fruits, fillings, fermented milk, frozen convenience foods, meat and fish products, fruit salads, margarine, processed cheeses, soft drinks, soup concentrates, sweets, yoghurts.

As a negative effect on the human body, it is indicated that sodium sorbate sometimes provokes allergic reactions, such as reddening of the skin or itching, but when consumed in recommended doses, it is well tolerated by the body.

Ascorbic acid (E300)

Ascorbic acid is an antioxidant that is a natural antioxidant. It has properties to bind free radicals, thereby stopping their destructive function. Vitamin C is able to enhance the active action of other antioxidants.

Ascorbic acid is used to preserve the natural color of meat products and protects products from oxidative phenomena and processes. Being a natural substance, ascorbic acid is naturally found in many plant products such as: citrus fruits, potatoes, white cabbage, peppers, black currants and others. There is especially a lot of vitamin C in fresh herbs and, which is especially important during periods of exacerbation of diseases, in sauerkraut and onions.

Effect on the human body:

The properties of E-300 are diverse and have a very beneficial effect on the human body. Vitamin C stabilizes the function of blood clotting, regulates the amount of lipids, participates in the formation of connective and bone tissues. Ascorbic acid improves the functioning of the human immune system and provides protection for the body against various infections, as well as numerous allergens.

Orthophosphoric acid E338

Orthophosphoric acid E338 refers to inorganic acids, is an antioxidant.

Orthophosphoric acid E338 is used in various fields of human activity. In industry, it is involved in soldering as a flux for ferrous metals, stainless steel, oxidized copper. In molecular biology, an additive is necessary for a number of studies. It shows its qualities very well in the process of cleaning metal parts and surfaces from rust and prevents subsequent corrosion by covering it with a protective film.

In the food industry, phosphoric acid E338 is used as an acidity regulator, mainly in sweet sodas. E338 is also added to sausage products, in the production of cheeses and processed cheeses, in baking powders intended for bakeries. Orthophosphoric acid is also used in sugar making.

It plays an important role in the agricultural sector in the production of fertilizers for the soil, the production of phosphates for livestock feed. There is also an additive in detergents, cleaning and softening synthetic products.

Effect on the human body:

Orthophosphoric acid E-338 increases the acidity of the body, which negatively affects its acid-base balance. In this case, the forced displacement of calcium from the teeth and bones occurs, which leads to the appearance of caries and the development of early osteoporosis. In addition, it is contraindicated for people with a natural high level of acidity. Additive E338 is not safe. A concentrated solution, once on the skin or mucous membranes, leads to burns. When inhaled vapors of phosphoric acid develop atrophic processes in the nasopharynx, bleeding from the nose may occur, tooth enamel and the tooth itself crumble, even a change in the composition of the blood is observed. With frequent and abundant use of E338 in food, disturbances occur in the gastrointestinal tract, vomiting, diarrhea, nausea, aversion to food, and weight loss appear.

Ethylcellulose (E462)

Ethylcellulose is a stabilizing agent used to maintain the viscosity and consistency of food products. The additive can be used as a thickener capable of significantly increasing the viscosity of products. E-462 has the properties of preserving the structure of food products, and contribute to obtaining products with the required consistency. Ethylcellulose is especially widely used to stabilize disperse systems: suspensions, foams and emulsions.

Ethylcellulose in the food industry can be part of:

• - instant soups and ready-made sauces,
• - canned soups and sauces,
• - deep-frozen products,
• - fruit fillers and other fruit processing products,
• - fruit and vegetable preserves,
• - fermented milk mixtures and dry milk products,
• - desserts, jelly, mayonnaise,
• - processed cheeses and cheese products,
• - confectionery and sugar products,
• - ketchups and various low-calorie food products.

Effect on the human body:

Ethylcellulose is one of the additives not allowed on the territory of the Russian Federation, therefore, excessive consumption of products with this additive can lead to the development of severe inflammation of the mucous membranes of the body and especially the organs of the digestive system. In children, there may be a state of nervousness. Additive E462 can cause acute indigestion. Being a conditionally dangerous substance, ethylcellulose can have a negative effect on the skin. Additive E-462 is not an allergen, but, however, when working with it, certain safety measures should be observed.

Potassium carbonate (E501)

The use of potassium carbonate in the modern food industry is limited. Now the additive E501 is used as an acidity regulator and stabilizer of soft drinks, and potassium carbonate also appears in the composition (impurity) of baking soda.

Effect on the human body:

Additive E501 is dangerous in suspension. Getting into the respiratory tract of a person during breathing, it can cause severe irritation, an allergic reaction, and provoke an asthmatic attack in chronic patients. When in contact with the skin in its pure form, it can also lead to local irritation and eczema. In this case, it is desirable to wash off the powder as soon as possible with running water. It has a number of contraindications for use in baby food.

Monosodium glutamate (E621)

Monosodium glutamate supplement has the form of a crystalline white powder or pure white crystals. E621 is odorless and has a specific and characteristic taste. It is completely soluble in an aqueous medium, has an average level of solubility in ethanol and is completely insoluble in ether. Monosodium glutamate is obtained by microbiological synthesis. E621 can be of natural and synthetic origin. The additive has the ability to increase the sensitivity of the receptors of the tongue, and, as a result, enhance the taste sensations. As a result, it is used mainly as a food additive - an effective flavor enhancer.

The flavor and aroma enhancer E621 is most often added to canned dishes, concentrates of ready-made first and second courses intended for instant cooking. It is also present in canned fish and meat, pates, chips, sauces, crackers, mayonnaise, ketchups, and other prepared foods with added salt.

Impact on the human body

The human body recognizes the food supplement E621 as a normal nucleic acid, it is absorbed and metabolized. According to the latest data, the E621 additive definitely harms the body. In sensitive individuals or at high doses, monosodium glutamate may cause a specific "Chinese restaurant" syndrome. It manifests itself in general weakness, palpitations, temporary loss of sensation in the back and neck. May cause loss of vision and thinning of the eye retina (the result of experiments on rats). Leads to glaucoma. Hygiene standards allow the maximum allowable daily dose for humans - 120 mg of acid per 1 kilogram of body weight. According to the latest data from foreign sources, studies were conducted that proved that E621 with prolonged use can lead to a number of serious diseases, such as: Alzheimer's disease, autism, attention deficit disorder, diabetes, hyperactivity disorder, migraine, as a result, as it turned out E621 can bring significant harm, especially to children.

Glycine (E640)

In the food industry, glycine is used to optimize the taste and smell of some beverages, mainly alcoholic beverages. In some types of products, the flavor enhancer E640 is added as a carrier of useful substances.

Impact on the human body

In rare cases, glycine can cause an allergic reaction. Additive E640 acts as a regulator of metabolic processes in the body, activates protective inhibition of the central nervous system, reduces mental and emotional stress, and has a beneficial effect on mental performance. It has been noticed that glycine improves mood, facilitates falling asleep, and normalizes the rhythm of sleep. Studies have shown that glycine can reduce the toxic and destructive effects of alcohol on the nervous system.

Tetracyclines (E701)

Dietary supplement E701 is an antibiotic that can disrupt the formation of complexes between the ribosome and RNA, and also leads to the suppression of protein synthesis. Tetracyclines are active against gram-positive and gram-negative microorganisms. Tetracyclines have a fairly wide spectrum of antimicrobial activity, so the substance belongs to antimicrobial drugs. But if you use an antibiotic for a long time, bacteria become resistant to it.

In the food industry, tetracyclines are added to dairy and sour-milk products. As a residual effect of the treatment of livestock, E701 can be found in meat, eggs. The main function of an antibiotic is to suppress germs and infections.

Effect on the human body:

This antibiotic tends to accumulate in the human or animal body, which leads to the fact that in case of illness, treatment with tetracyclines or similar drugs will not work. E701 also accumulates in the bones, regular antibiotic use can lead to the development of allergies, nausea, loss of appetite, diarrhea, vomiting, esophagitis, glossitis, gastritis, dysphagia, hepatotoxic effect, gastric and duodenal ulcers, pancreatitis, intestinal dysbacteriosis.

Avoparcin (E715)

The antibiotic avoparcin is an effective agent that fights gram-positive bacteria, destroying the walls of bacterial cells. The main task of the drug is the prevention and treatment of necrotic enteritis in chickens, ducks, geese, turkeys, guinea fowls. In addition, the E715 additive is used in animal husbandry, as a feed additive for livestock, to accelerate the growth of animals and birds.

The use of food additive E715 was allowed in Australia and some countries of the European Union, but due to the negative impact on human health, avoparcin was excluded from the list of allowed additives. The main scope of the antibiotic is veterinary medicine and industrial animal husbandry.

Effect on the human body:

The danger of avoparcin for health lies in many factors, including the development of allergic reactions, decreased immunity, disorders of the gastrointestinal tract. Also, the addition of E715 can provoke the appearance of bacterial immunity to various antibiotics, which can lead to their resistance and severe clinical conditions of the patient.

Isobutane (E943b)

Isobutane is a colorless, odorless, combustible gas. It is highly soluble in solvents of organic origin, in water, ether and alcohol. In nature, the E943b additive is found in petroleum gases and gas condensate.

In the food industry, isobutane acts as a propellant in inhalation and food packaging, in particular, it is part of the deodorant mixtures in spray cans. Sometimes it is used as a flavoring solvent (technological and extraction). The E943b additive is widely used as a refrigerant in the production of household refrigerators, air conditioners, and freezers. Its distinctive property is that it does not have a negative effect on the ozone layer.

Impact on the human body

In the food industry, the doses of isobutane that enter the final product, ready for consumption, are negligible. This suggests that isobutane in the food industry is safe for human health. The danger is the addition of E943b in high concentrations and at unacceptably high temperatures, which can lead to self-ignition of the substance or its explosion.