What the flavor is made of. How to trick the sense of smell or food flavorings that are identical to natural: what are they made of and what are they? The established opinion that everything natural is necessarily healthy is not always correct
Today the women's site "Beautiful and Successful" will tell you about the benefits and harms of flavors. In order not to mislead you from the first lines, let's say right away that the benefits of food additives that give a product a particular flavor, negligible(but this is only on condition that the flavor is natural). But you can suffer from flavors, but this, again, on condition constant use products that contain artificial aromatic additives. However, let's talk about everything in order, so first, a little theory.
What are flavors?
Food additives, after the addition of which the aroma and taste of the product improves, are called flavorings. Their use very profitable for manufacturers, since it allows them, on the basis of products of one type, to create the widest range of food products that differ in aroma and taste, for example, ice cream, jelly, marmalade, caramel, soft drinks etc.
Adding flavorings to products is very beneficial to manufacturers, which cannot be said about consumers of this very product. After all, the result of the use of products stuffed with flavors and other additives is health problems.
Food flavors: classification
Natural flavors
This group of fragrances includes substances obtained during physical impact on natural raw materials.
Physical impact refers to methods such as pressing, distillation, extraction. Any natural product of plant or animal origin can be used as a raw material.
Thus, natural strawberry flavor is obtained by pressing strawberries. Natural orange aroma is obtained during extraction from orange peel essential oil (extraction). But the aroma of onions or garlic can be obtained after all the water has been removed from the squeezed juice (distillation).
However, in Russia the interpretation of the term "natural flavoring" is somewhat different from that accepted in Europe.
According to him, a substance can be called a natural flavoring agent, in which, in addition to a natural flavoring agent also includes a flavoring preparation. This means that natural food flavorings not as harmless as it might seem when you first read the word "natural".
Natural identical flavors
Flavors "pears", "raspberries", "grapes", etc. have the same composition as their natural counterparts, berries and fruits. Only they are obtained not physically, but chemically (synthesized in the laboratory), but the formula is the same as natural flavors, therefore they are called identical to them. Flavors identical to natural can be harmful to health only if you consume foods containing these substances every day.Artificial flavors
These are completely chemical flavoring compounds that have no natural analogues.
Food flavors: harm
Compared to other food additives, flavors are not all that dangerous, but they do cause some harm.
Start with the fact that preference should always be given to products with natural flavors, since neither an identical, let alone a synthetic flavoring agent can fully convey the true aroma and taste of this or that product.
However, not everything is so simple here either.
- First, taste and aroma natural products under influence high temperatures unstable.
- Second, natural flavors are expensive.
- Thirdly, identical to natural or synthetic flavors, in contrast to natural food flavorings, it is much more convenient to use due to their "unpretentiousness" and lower cost.
To make the conversation about the dangers of flavorings more substantive, the site suggests turning to an example - flavoring "vanillin".
Vanillin is the main aroma of vanilla. The use of this spice in pure form- expensive pleasure, that's why they began to extract from vanilla pods White powder with a strong aroma characteristic of this spice. Natural flavoring vanillin does no harm (with the exception of individual intolerance). On the contrary, due to the content of polyphenols in it, it fights against malignant neoplasms... It can be used in the prevention of vascular and heart diseases, it relieves inflammation, has antimicrobial action and anti-allergic properties.
but natural vanillin in stores and in finished products all the more so - a great rarity, because its price, although it differs in the lower direction from the price of vanilla, remains quite high. Therefore, a vanillin flavoring agent, identical to natural, or its synthetic "brother" is widely used.
The harm of a flavoring agent, identical to natural vanillin, is caused by the presence of chemical compounds that are not beneficial to health. The most dangerous is the coumarin supplement, the toxic effect of which destroys the liver... It is clear that useful properties natural vanillin the flavoring agent identical to it does not possess.
Harm of artificial flavors
Mostly artificial flavors, although harmful to health, are not as significant as other food additives. Significant harm health, especially children, can only cause intensive use of products with synthetic flavors.
Long-term consumption of foods containing high concentrations of artificial flavors can negatively affect the liver.
When it comes to safe food flavorings, it should be said that most food flavorings are safe, if consumed in reasonable amounts, that is, little by little and not every day. Preference, of course, should be given to natural or identical flavors, and the site still recommends limiting the use of products with artificial flavors.
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- Recently, finding natural flavors in food products is a rare success. V best case the composition of the product contains flavors that are identical to natural, and at worst, artificial flavors. I would like to know what is hidden behind the term "flavors, identical to natural"?
As nutrition experts explain, food flavorings are additives that are added to a food product to improve its aroma and taste. The use of fragrances allows manufacturers to create the most wide range of food products that differ in aroma and taste, based on the same type of product: lollipop caramel, marmalade, soft drinks, jelly, ice cream, yogurt and so on. Fragrances are divided into natural, identical to natural and artificial.
Natural flavors are obtained by physical methods (pressing, extraction, distillation) from raw materials of plant or animal origin. For various reasons, the production of food products using only natural flavors is impossible: one of them is the high cost of natural flavors, the second is the weak or insufficient stability of natural flavors.
Flavors, identical to natural, are obtained, figuratively speaking, not in the garden, but in the laboratory: the flavors of "strawberry", "peach", "black currant", "apricot" and so on consist of the same components as natural berries and fruits, only get them by the method of chemical synthesis, completely repeating them chemical formula... Identical to natural means "the same as natural." Used in food production also artificial flavors - they may contain one or more artificial substances that do not occur in nature. For example, the taste and aroma of vanilla can be imparted to a product not only by vanillin, but also by ethyl vanillin - a combination not found in nature, but obtained by chemical methods.
However, a completely natural question arises: why add flavorings when you can use natural fruits and berries? The fact is that most combinations that convey taste and aroma natural fruits and berries are unstable when exposed to high temperatures. And flavors allow you to restore the taste and aroma, which are partially lost during storage, processing, freezing, pasteurization or canning. In addition, flavors can enhance natural taste and flavoring products or imparting flavor to products from valuable raw materials devoid of aromas, such as processed soy products. Flavors can also help remove unpleasant tastes from food.
- My children categorically refuse to drink milk. Do not even allow it to be added to cereals. Like, the figure must be protected. And none of my persuasions work on them. Help convince them ...
Experts state: the diet of Belarusians is characterized by low in calcium, which leads to disturbances in the functioning of various organs and systems of the body, in the first place - skeletal system... Therefore, the main argument in favor of milk is that it is milk that supplies the lion's share of phosphorus and calcium to the human body in the most accessible and easily digestible form!
In general, milk is characterized by optimal balance nutrients and a high degree of assimilation by the body. It contains hundreds of different valuable components: more than 20 optimally balanced amino acids, over 140 fatty acids, milk sugar lactose, a rich assortment of minerals, trace elements, vitamins, phosphatides, enzymes, hormones and other substances, necessary for the body to maintain normal life. According to the content of essential amino acids, milk proteins are classified as high proteins biological value... The assimilation rate of milk proteins is very high - 96-98 percent.
Now with regard to the threat that milk consumption supposedly can pose for the figure. Experts explain that whole milk is a medium cholesterol food. Therefore, to those who care about overweight, you can advise to use low-fat dairy or low-fat milk: 1.5% instead of 3.5%, dairy rather than creamy yogurt, sour cream with a fat content of 10 to 15% instead of 20 to 25%. For example, a cup whole milk contains about 30 mg of cholesterol, a cup of 2% milk contains 15 mg, and a cup of skim milk contains only 7 mg of cholesterol. Skimmed milk as a source of complete protein for humans is included in the pyramid healthy eating with a recommendation to consume 2-3 cups per day. It is very important that in skimmed milk are completely converted from whole milk proteins and milk sugar. It also contains phosphatides, non-protein nitrogenous combinations, vitamins, enzymes, hormones and other combinations. In terms of its value, low-fat milk is practically not inferior to whole milk.
- Tell me, what can be used to replace sugar in the diet? Is it safe to sweeten coffee with synthetic sugar substitutes?
In terms of calorie content, most natural sugar substitutes are not inferior to him, however, they are sweeter, and therefore the dose of their consumption is less. The most famous plant-based sugar substitutes are sorbitol and fructose. They can be consumed even by the sick. diabetes mellitus... High-quality fructose is almost twice as sweet as sugar, and sorbitol is one and a half. In daily consumption, it is better to give preference fructose, since sorbitol contains one unpleasant side effect- it has a laxative effect.
Of the synthetic sweeteners, the most common are sodium cyclamate and aspartame... They are sold in the form of small tablets ("Tsukli", "Susli", "Sladis" and others), and in the tablet itself, their content is completely insignificant, everything else is a filler, usually starch. But these pills are extremely sweet. One sweetener tablet equals one teaspoon of sugar... True, discussions about the safety of the use of synthetic sweeteners in the world continue. In European countries, for example, the use of aspartame is prohibited in the diet of young children... It is not recommended for teenagers either, although it is they who become the main consumers of aspartame, since this sugar substitute is found in all "light" sodas with the "light" prefix. Aspartame is strictly forbidden to consume with phenylketonuria. The “geography” of cyclamate consumption is even more limited: it is banned for use in the USA, France, Great Britain and several other countries. It is believed that sodium cyclamate provokes renal failure. It is forbidden to consume cyclamate for pregnant women and nursing mothers. Featured safe doses consumption of aspartame is 40 mg per 1 kilogram of human weight, and sodium cyclamate - 10 mg per kilogram of body weight.
February 17th, 2014Most of us believe that natural flavors are better than artificial flavors, as the latter contain many chemicals.
Is it really?
In fact, everything that we eat, that we feel, everything that surrounds us - it all consists of chemical substances... Whether they are natural or created in a laboratory does not matter.
For example, we smell cloves thanks to a chemical called eugenol. And cinnamon, which is the ordinary dried bark of cinnamon trees, gets its aroma from cinnamon compounds.
All flavors contain chemicals, both artificial and natural. The difference between them is only the source of these chemicals. Natural flavors are created from animal products or vegetable origin... Even the processing in the laboratory does not detract from the fact that they are natural. Artificial flavors are created from something inedible, not alive. For example, from oil, which is converted into chemicals through processing.
This is how the Food and Drug Administration describes a natural flavor:
“A natural flavoring agent is: an essential oil, essence, extract, or a product obtained as a result of distillation, burning, heating or decomposition into enzymes. The flavor is derived from spices, fruits, vegetables or their juices, herbs, roots or leaves and other plant products. The flavoring qualities of a flavoring agent can also be obtained from meat, seafood, eggs, dairy products, as well as from their enzymes. "
The definition of artificial flavor is shorter - an artificial flavor is any substance that does not match the description of a natural flavor.
Sometimes the same flavor can be obtained using either natural or artificial ingredients. The result will be the same, only the process of creation is different.
So why use artificial flavors at all? The fact is that it is much cheaper to use synthetic chemicals than to get the same natural ones. The artificial ingredients used are also safer than natural ones - they are tested and proven. In addition, their production is more environmentally friendly than, for example, growing many violets for a natural flavor.
For example, vanillin extract is responsible for the taste and smell of vanilla. Naturally, vanillin is obtained from orchids. This process is very long and expensive. Therefore, scientists have created artificial vanillin in the laboratory.
In 2006, Japanese scientist Mayu Yamamoto came up with a way to extract vanillin extract from cow feed. For this, she received the Ig Nobel Prize at Harvard University.
Many people don't realize that natural flavors can contain as many chemicals as artificial ones. For example, the amount of chemicals used to create an artificial strawberry flavor is equal to the amount of chemicals in fresh strawberries.
Artificial Grape Flavor is derived from chemical constituents of purple grapes - not the red or green grapes we buy in stores. That is why, products containing this flavoring have a rich purple(such as candy or soda). For the same reason, store-bought grapes do not have the same characteristic flavor.
Some natural flavors are far more dangerous than their artificial counterparts. For example, naturally occurring almond flavorings can contain traces of cyanide. And the unprocessed soybeans, from which they are made soy sauce can also be toxic.
Many people are concerned about the addition of "chemicals" like monosodium glutamate to food. Some people associate headaches with overuse foods containing monosodium glutamate (syndrome chinese restaurant). But, in reality, such a connection is nothing more than a myth. Researchers believe these symptoms are more likely to be caused by excess salt in Chinese food.
Artificially created flavors are tested much more thoroughly than natural ones. But this fact can only be considered an argument in their favor. After all, creating a fragrance from scratch ensures that every component has passed the safety test and has been approved for use.
Why do we need flavorings
Flavors are intended to add flavor and aroma to food products and to enhance existing taste and aroma.
The use of flavors allows:
Create a wide range of food products that differ in taste and aroma, based on the same type of product
restore taste and aroma, partially lost during storage or processing - freezing, pasteurization, canning, concentration
to standardize the taste and aroma characteristics of food products, regardless of annual fluctuations in the quality of the original agricultural raw materials
enhance the natural taste and aroma of products
flavoring products based on some nutritious but fragrance-free raw materials (for example, soybean by-products)
spare food products from unpleasant tastes
to give aroma to products obtained with technological processes that do not naturally produce aromas (for example, microwave cooking).
What are the flavors
Flavors are usually subdivided into natural, identical to natural and artificial.
Natural flavors
The US Code of Federal Regulations defines a natural scent or natural flavor, as “essential oil, oil resin, essence, extract, protein hydrolyzate or any product of roasting, heating or fermentation, which contains flavoring components obtained from spices, fruits or fruit juices, vegetables or vegetable juices, nutritional yeast, herbs, bark, kidneys , roots, leaves or similar plant materials, meat, seafood, poultry, eggs, dairy products or products obtained from them by fermentation, the essential function of which is in the composition food product more aromatic than nutritious. "
Natural flavors are extremely expensive and are used only in cases where it is not possible to develop flavors that are identical to natural or artificial ones.
Naturally identical flavors
In Russia in accordance with GOST R 52464-2005 Identical to natural flavoring is a food flavoring agent, the flavoring part of which contains one or more flavoring substances identical to natural ones, may contain flavoring agents and natural flavoring substances.
In the United States, and now in the European Union, the term "natural-identical flavoring" is not used.
An example is the flavoring of the fruit and berry group, intended for the production of caramel - citrus orange, Lemon and Grapefruit, as well as Mint, which are more than 50% natural essential oils; Strawberry, Blackcurrant, Peach, Apricot.
Artificial flavors
GOST R 52464-2005 gives the following definition of artificial flavor:
Artificial flavor- food flavoring, the flavoring part of which contains one or more artificial flavoring substances, may contain flavoring preparations, natural and identical to natural flavoring substances.
American food law classifies all flavors that do not fall under the definition of "natural" as artificial. Artificial food flavors contain at least one artificial substance that does not exist in nature. It is obtained by chemical synthesis. Artificial flavors are highly stable, intense and cheap. For example, an artificial flavor is arovanilone (ethyl vanillin) used by the food industry around the world.
What are flavors made of and how are they made
Natural food flavors are extracted by physical means (pressing, extraction, distillation) from plant or animal raw materials. Dry powders of plants (for example, garlic) are obtained by removing water from the original crushed plant or squeezed juice by spraying or sublimation.
In terms of the composition of the main aromatic components and their chemical structure, identical to natural flavors fully correspond to natural ones. In this case, part of the components or even the entire flavoring agent is obtained entirely by artificial means. For example, vanillin, para-hydroxyphenyl-3-butanone (the main aroma-forming component for raspberry flavor) are obtained by chemical synthesis. By optimizing and targeting the enzymatic processes and the development of certain microorganisms, for example, cheese aromas are obtained, butter, mustard, horseradish.
Smoke flavors are most often the result of water extraction of purified smoke smoke followed by concentration of the extracts. They are obtained in several stages. First, a significant amount of meat flavor precursors are obtained by optimizing the fermentation processes of the meat maturation. Then, by heating (by analogy with cooking and frying), the precursors are converted into meat flavors... The intensity of such products is 20-50 times higher than that of the obtained the traditional way meat products.
One artificial flavor can be synthesized from hundreds of chemical compounds that mimic natural flavors. Some artificial vanilla flavors are made from waste paper or petroleum.
Natural identical flavors are 100% chemistry. Like anyone chemical product, such flavors often contain toxic impurities that impair the function of the liver and kidneys, inhibit cardiac and respiratory activity, negatively affect metabolic processes... Modern research has shown the ability of artificial flavors to influence human behavior.
Unlike other additives, flavors do not have separate names and in international practice are not designated by the letters E. Usually, the packaging simply indicates the presence of a flavor in the product.
sources
Translation for mixstuff - Alex Madness
http://ducho2010.livejournal.com/6531.html
But what else I will remind you of interesting about food: for example, you know? But it also happens . Does anyone know the recipe for real Olivier? See - The original article is on the site InfoGlaz.rf The link to the article this copy was made from isWhat does it consist of coconut cookies, which contains an identical natural flavoring "Coconut"? Is it true there are coconut flakes or solely triacetin E1518, imitating the aroma of coconut? Where do aromatic food additives come from, where are they used and how harmless they are - we will figure it out.
Flavoring additives are used to impart taste and aroma to the product, enhance and restore the flavor and aromatic properties... They are also preservatives and that allow you to keep the product fit for more long time, with the same taste and smell.
These additives can impart the strawberry flavor and aroma to an initially tasteless sweet soda or natural curd. However, it is impossible to use them to enhance the natural aroma of natural products - for example, to enhance the creamy milk taste of cottage cheese or cheese, the aroma of orange in orange juice direct extraction, etc. In addition, it is strictly forbidden to "mask" product defects with aromatic fillers.
The phrase " flavoring additives»Includes 3 categories of substances: fragrances, essential oils and extracts.
Oleoresins and natural essential oils
Essential oils are volatile organic compounds that form the specific scent of each plant. Of the more than two thousand plant species containing essential oils, 150-200 are the most valuable and demanded in the industry.
Essential oils can be obtained from leaves, flowers and seeds, stems, roots and bark, and wood from plants. The highest concentration of aromatic particles is reached during the period when flowers and seeds appear.
Traditionally essential oils in Food Industry obtained by extraction with water or distillation with steam. The cold pressing method is still popular.
Oleoresins (food extracts), as well as essential oils, are readily soluble in organic compounds such as, for example, vegetable fats, alcohols. Due to this, such a method of obtaining is popular as extraction with solvents, which are subsequently removed.
The property of high solubility is also actively used to preserve essential oils. As volatile compounds, on outdoors and in the light, ethers instantly oxidize and change smell and color, and soon evaporate. They are stored as solutions with vegetable oils, which preserve the properties of esters for up to two days, provided hermetically closed lid and compliance temperature regime from 5 to 15 ° C.
Due to the presence in the composition of non-volatile compounds and greater stability, food extracts spicy plants the most popular. Gustatory properties such as pungency are not inherent in the ether of this plant.
Types of food flavorings
Natural food flavors are extracts of plant and animal raw materials that are dried, pressed, distilled and subjected to other types of physical processing. They reflect the natural taste and smell of the source, but cannot be universally used in any food production. The limitation on the amount of natural resources, the specifics of extraction, storage and transportation determines the high price of raw materials. In addition, the naturalness of the components indicates a low intensity and instability of aromatic and taste properties of these substances.
For these reasons, the most widespread are identical to natural flavors... While repeating the composition and chemical structure of natural ones, all the substance or several components, nevertheless, are obtained by artificial means. Their persistence and more intense aroma make them more convenient for industrial purposes, and their comparative cheapness makes them more affordable.
In addition to the two listed, there is such a variety of connections as artificial flavors... They contain one or more synthetic components that are not found in nature. These flavors have an even more concentrated aroma, even more stability and a lower price compared to identical natural ones.
Flavors can be classified:
- by appointment: for spicy and sweet.
- based on the production method: for composite (a mixture consisting of individual substances), smoking and reactive (or technological, obtained as a result of the interaction of reducing sugars and amino compounds with increasing temperature, for example, the aroma of finished food).
Flavoring additives are produced and stored as powders and liquids, less often as pastes and emulsions. Liquid fragrances can be carried by solutions ethyl alcohol, propylene glycol, triacetin (E1518) and others. Powder flavors are also supplied with carriers, which can be starch and dextrin polysaccharide, gelatin, salt and sugar.
Regardless of the form of delivery, any flavoring agent by itself cannot be used due to the strong concentration of taste and smell. Adding it to a product depends on the desired effect, production technology, type of final product and manufacturer's recommendations. The standard amount of a liquid substance is calculated per 100 kg of the final product in the range of 50-150 g, for powdered additives - from 200 to 2000 g. For extracts and essential oils, the amount is set in the amount of 1-5 g.
For comparison, just 1-2 g of garlic essential oil has the same aroma and taste effect as 1 kg of this product. Technological and commercial benefits identical to natural flavors front natural additives obvious.
Composition of flavors
The uniqueness of the taste and aroma of each product is formed from hundreds of components included in it. They are influenced by the place and climate of plant growth, fermentation, processing and preparation method. The main tonality of the fragrance is determined by one or several substances, while the remaining tens and hundreds of compounds complement it with individual notes and make it special. For example, everyone is familiar lemon flavor defines the citral compound, the smell of garlic is given by allyl disulfide, vanilla is recognizable by the notes of vanillin thanks to 4-hydroxy-3-methoxybenzaldehyde, etc.
Aromatic additives purchased on the market have a constant composition, which is brought together bit by bit by the flavorist - the specialist in aromas.
However, in the finished cherry jam of each brand, the taste and aroma can be very different. One manufacturer will prefer to focus on the sweetness of the berry, another on the bitterness of the stone, and the third on the aroma of cherry blossoms. One company brews this thick jam and so long that a spoon is right there and you need to chew it, while others, on the contrary, are more liquid, such that it is easily spread on toast and melts in your mouth. The first manufacturer to pour finished product in glass jars, the second - in plastic, and the third prefers a tube to apply without a spoon directly to a sandwich or dessert.
All this: the method of preparation, packaging, transportation, storage and even consumption (whether you eat the jam cold on a sandwich, bite it with hot tea or bake it in pies), the personal preferences of technologists - affects the final version of the taste and aroma of the product.
What are the dangers of aroma additives? 
Despite the fact that essential oil is actively used in the food and pharmaceutical industries, it is a fairly toxic substance. It is forbidden to take it orally undiluted, only as a component of products and medicines... Care should be taken when using incense sticks, candles, etc. that contain essential oils. Incomplete combustion can lead to the formation of harmful compounds and even carcinogens. Excessive inhalation of essential oils can cause respiratory tract poisoning and burns. Especially neat with essential oils must be treated as it could lead to miscarriage.
By themselves, flavorings in the doses they are present in foods are not a threat to.
For instance, food supplement sodium acetate E262 is a substance that is part of the cells of the body. It is used to make canned vegetables, softening the vinegar aftertaste, for flavoring chips and as a preservative in flour and bakery products... Substance E262 is considered non-toxic, therefore, no maximum value has been established for it. daily rate consumption.
Maltol E636 - a flavoring agent used in chocolate, drinks, cocoa, tea, coffee, sweets, is considered to be almost non-toxic. However, the average daily dose should not exceed 1400 mg / kg body weight.
Consumption of these substances on a regular basis and in large quantities- now they are present in almost every product - can harm the body. It has been proven that a high concentration over a long period of time has a negative effect on the liver and metabolic processes. The organism of children is especially sensitive to toxicity, therefore the use of additives is strictly prohibited.
Noticing an indication of food flavoring in coconut cookies and not seeing a separate mention of the presence coconut flakes, be aware that, most likely, the coconut is simply not there.
Sources:
- L.A. Kurakin, M.S. Mayurnikova. Nutritional and biologically active additives
- baker-group.net/frozen-food/630.html
- prodobavki.com/modules.php?name=articles&article_id=67
- dobavkam.net/additives/aromatizatory
Food flavors are very popular species food additives and are mainly used in restaurants fast food, in production meat products, sausages, desserts, soups fast food and other semi-finished products.
Fresh food products have a distinct taste and aroma. In the process of industrial processing and storage, taste and aroma are lost or undergo strong changes. To return lost products taste qualities, flavor and aroma enhancers are used ( flavorings) containing nucleotides - substances that stimulate taste buds. Quickly penetrating the brain, these substances increase taste sensations... Some substances used as fragrances can cause various diseases... Usually, flavor enhancers and flavors are mixtures of different substances, which makes it almost impossible to determine whether a given food additive is harmful or not. Additional hazard flavorings in that they can completely mask the taste and smell of low-quality products (for example, the smell rancid meat or fish).
Food flavors
Designation of food flavorings and flavor enhancers:
Taste enhancers are designated by the letters E 620 - E 637.
Food flavors do not have separate names and are not indicated by the letters E. The packaging usually simply indicates that the product contains flavorings.
Classification of food flavorings:
1. Natural food flavors.
The term "natural flavor" in different countries has different meanings. Unfortunately, in Russia, the term "natural flavoring" means that this shock absorber "contains one or more flavorings and / or one or more natural flavorings". Thus, "natural flavor" does not mean "harmless" at all. But there are also food flavorings that are completely natural. These are truly harmless natural flavors.
2. Food flavors identical to natural ones.
A naturally-identical flavor contains one or more artificially obtained chemical compounds that are similar in composition to flavorings of plant or animal origin.
3. Artificial food flavorings.
Artificial food flavorings contain flavoring chemical compounds that have no analogues in nature.
Diseases caused by flavor enhancers and aromas:
The most popular flavor enhancer is monosodium glutamate (E 621). This dietary supplement enhances sensitivity taste buds... Monosodium glutamate can cause headaches, drowsiness, increased heart rate, fever, muscle weakness, allergies, and decreased vision. In children, this dietary supplement causes irreversible damage to the eyes and the brain.
There are other equally dangerous flavor enhancers and flavorings. Some of them have been little studied.
How to Prevent the Health Harm of Food Flavors?
Pay attention to the composition of the food product indicated on the package and try to avoid visiting fast food restaurants as much as possible. If it is written on the package that the product includes spices, but which ones are not indicated, it may contain any food flavor enhancers and flavorings.
Try to eliminate from your diet foods from the "black list" of popular foods with high content food flavorings.
