Food Additives A food additive is a substance added in small amounts to a foodstuff in a technical purpose (storage , production , appearance ...) , sensory (flavor , color , texture ...).
A food additive may: - Be a natural substance (of mineral , vegetable or animal);
- Be a synthetic product (reproducing natural qualities);
- Be artificial (not existing in nature).
What are the regulatory issues? Food additives meet European directives that define: - A "positive" list of authorized additives (everything that is not expressly permitted is prohibited);
- A list of foods to which they can be added;
- Their maximum allowable dose;
- Purity criteria for these products.
The control of additives in food is provided by the Directorate General for Competition , Consumer Affairs and Fraud Control (DGCCRF).
The maximum levels of additives in food are laid down so as not to exceed the acceptable daily intake (ADI): amount of an additive that can be ingested daily without risk to health (in mg / kg of body weight).
What are the different types of food additives?
Nearly 350 food additives are permitted. Nomenclature distinguishes 24 categories of additives according to their technological effects on the food: colorings , preservatives , antioxidants , sweeteners , acidifiers , acidity , flavor enhancers , emulsifiers , gelling agents , stabilizers , thickeners , baking powders , propellants gas , packaging , anti-caking agents , antifoaming agents , firming agents , charge , melting salts , coating agents , humectants , modified starches , sequestering agents treatment.
The list of authorized additives is long. It takes the form of a code with the letter E (Europe) followed by a number indicating its class numbering from E 100 to E 1518.
For example:
- Colors: E 100 family;
- Conservatives: Family E 200;
- Anti-oxidants: Family E 300;
- Texture agents: family E 400;
- ...
Food additives are they really necessary? Some additives are essential for both conservation for manufacturing. Such is the case:
- Preservatives (nitrites , nitrates , sulfites , sulfur dioxide , calcium propionate , Ascorbic Acid ...) , which prevents the degradation of vitamins , the formation of mold or bacterial contamination;
- Antioxidants that prevent rancidity of fats , oxidation of cut fruits and vegetables;
- Emulsifiers and texture agents that improve the presentation , give soft or holding liquid preparations.
Side taste , sweeteners are used to impart a sweet taste , flavor enhancers or be designed to increase flavor , flavors are for flavor , odor sometimes even color , acidifying increase the acidity of a food ...
Given the multitude of additives used , one can nevertheless wonder if some are really useful.
What should I be wary? We must beware of candy , confections , syrups and ice water full of additives , including colorings , in addition to providing empty calories and nutritional plan to be cariogenic (promote dental caries).
