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FOODS (X)
FOOD
ADDITIVES
Important:
If you suffer any illness or allergy, consult your doctor on the use of these
products; he is the best person to advise you as to the use of same.
WHAT ARE
ADDITIVES?
Food additives are
substances which are added to foods and liquids in order to modify and
conserve their characteristics thereby aiding consumers to adapt to the taste
without varying the nutritive value.
It is a known fact that
in prehistoric times salt and smoked curing were used. Nowadays, due to
modernization, foods have been subjected to industrial treatment in an
effort to improve their stability and avoid deteriorating the quality of same.
Within this technology,
additives play a very important part inasmuch as it allows for the preparation
of products which obey the requirements dictated by modern living, such as
bread (long-lasting kind), margarines containing insaturated fats, desserts,
sauces, canned goods, etc.
WHAT IS THE
EFFECT OF ADDITIVES ON FOODS?
Given the effect on
foods, we have divided them into 4 categories
1.
Additives substances which are used to avoid chemical and biological
alterations and to prevent deterioration of foods.
2.
Additive substances which keep their nutritive value thus preventing the
loss of nutrients and restoring those produced by the treatments followed in
the process of the elaboration of the product.
3.
Additive substances used to improve and guarantee the quality of the texture
and consistency of the foods.
4.
Additive substances used to improve the characteristics of the foods
(smell, flavor, color, texture).
WHERE DO
ADDITIVES COME FROM?
Not all additives are
synthetic. The additives which proceed the natural substances and others which
come from laboratories.
NATURAL
ADDITIVES OF ORGANIC ORIGIN
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Seed extracts used as
thickeners. |
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Seeds which supply
coloring substances. |
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Acids obtained from
fruit. |
SYNTHETIC
(CHEMICAL) ADDITIVES WITH SIMILAR STRUCTURE AS NATURAL SUBSTANCES
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Citric acid, ascorbic
acid, (in its natural state in acid fruits) |
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Tocopherol (antioxidant
found in vegetable oils) |
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Colorings (carotenoids
found in vegetable substances). |
Additives obtained
through the transformation of natural products:
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Emulsion fats |
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Modified starches |
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Additives obtained
through chemical synthesis |
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Chemical antioxidants |
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Artificial coloring |
They may be classified
according to their function:
CONSERVATIVES
Those which protect the
food from biological natural alterations (fermentation and putrefaction)
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Sorbic acid (E-200). |
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Benzoic acid (E-211) |
ANTIOXIDANTS
Air, light or heat
produce natural oxidation and staleness of the foods and these additives
slow down the decomposition of same.
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Ascorbic acid known as
vitamin C (E-300) |
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Tocopherol known as
vitamin E (E-306) |
ANTIOXIDANTS
SINERGICS
Strengthens
antioxidants action in the presence of same.
STABILIZERS
Inhibit chemical
reactions which bring on changes in the nature of the foods.
EMULSIFIERS
Stabilize foods
containing water and fats such as milk or sauces.
THICKENERS
Increase the density
and viscosity of the foods.
GELIFICANTS
Cause jelling of the
product
The stabilizers,
emulsifiers, jellifiers and synergics of the antioxidants are:
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Alginate (E-401). |
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Polyphosphates (E-
450). |
HIDRATORS
Prevent water loss of
the foods
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Sorbitol (E- 420). |
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Glycerin |
COMPRESSIVES
Used in the
conservation of the texture of the foods.
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Kaolin (E- 559). |
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Silicates.(E- 560). |
PH
REGULATORS
Used to stabilize the
acidity and alkalinity of the products
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Sodium carbonate
(E-500). |
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Citric acid (E-330). |
GASIFICANTS
Cause incorporation of
CO2 in the mass
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CO2 (E-290). |
COLORINGS
Conserve or vary the
color of the products
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Sugar (E-150). |
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Beta carotene (E- 160). |
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Chlorophyll (E-140). |
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Quinoline (E- 104). |
FLAVOR
INTENSIFIERS
Intensify the flavor of the
foods
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Glutamate Monosodium
(E-621). |
SWEETENERS
To sweeten foods
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Sugar |
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Fructose |
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Glucose |
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Lactose |
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Honey |
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Corn syrup |
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Sorbitol |
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Xylitol. |
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Saccharine.(H-6884) |
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Cyclamate.(H-6880). |
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Acesulfame K. |
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Aspartame |
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Sucralose |
HOW TO
IDENTIFY AN ADDITIVE
Additives must be
specified in the list of ingredients on the label of each food product
designating them by the name of the group under which they belong according to
its action on the food, its specified name or assigned number.
The use of additives in
the food industry is absolutely controlled by the sanitary authorities.
There is a commission
created by the FAO and the WHO with the intention of protecting consumers'
health and to establish norms for its correct use.
For these reasons once
an additive has been admitted and the conditions for their use accepted, we
can vouch for the fact that there are practically no risks against the
consumers health.
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