A large electronic collection of recipes for public catering establishments. Nutritional supplements

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 half-smoked and boiled-smoked ones, 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 inform, 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 companies 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 regulations 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 spores of heat-resistant bacteria 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 EZOO(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. To ripen 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.

Supermarket shelves are crammed with goods, in the variety of which it is easy to get confused. Marketers use different tricks to increase sales. We inevitably stop and look at bright labels, we are interested in promotions and gifts that are offered upon purchase. But before opening the wallet, you must carefully read what is written on the seductive package. Most often, the composition is replete with obscure words, under which various additives are hidden. Therefore, you need to study harmful E well and beware of purchasing a product in which they are present.

What are they needed for?

Not everyone knows that nutritional supplements have been used at all times. Of course, they had little resemblance to modern synthetic compounds obtained by chemical means. Our ancestors used natural ingredients such as salt, spices, acetic acid to enhance the taste. Several thousand years ago, they learned to produce carmine, a natural dye obtained from insects. It is still used today, marked on the packaging as E 120.

Even in the last century, natural products were sold in stores, the shelf life of which was short. In recent years, the chemical industry has stepped forward, many new discoveries have appeared that food manufacturers have not failed to take advantage of. For many of them, enrichment comes first, so they care little about people's health. To increase the shelf life of products, improve their appearance, aroma and make them tastier, food additives are included in the composition, which are marked with the letter E.

These substances are compounds that are not used by humans in their pure form. They are specially added to a wide variety of products so that they do not deteriorate and look more appetizing.

The abbreviation E can be found on almost any product. It is even present on packages of baby food, bread and ice cream. This marking was invented in the European Union. Subsequently, it was finalized and established as an international standard indicating the composition of the goods.

Helpful information

Often, manufacturers claim that they use only natural supplements. This is another publicity stunt to increase sales, as most supplements are synthetic. Under certain circumstances, they can pose a health risk.

Recently, on some products there is no information about the content of E. Sometimes the packaging simply says the presence of a thickener or natural dye without specifying which additive was used.

This product is not worth buying. The reluctance to report what exactly is in the composition often indicates that the manufacturer has something to hide.

Now on sale it is very difficult to find products that do not contain food colors or synthetic additives. To exclude them from entering the body, you need to look for (or grow vegetables and fruits in your garden), completely abandon semi-finished products, canned food, purchased juices and sweets. But even if we turn to half measures, in any case, you need to reduce the use of harmful E, and for this you need to know the list of dangerous additives.

Numeric code

The letter E has no meaning without a numeric code next to it. It is he who tells the name, and to which group the substance belongs. Table E of nutritional supplements should be at hand to know what foods we eat.

Code	Name
E100-E199	This is how coloring compounds are labeled
E200-E299	Increase shelf life
E300-E399	Substances that slow down the oxidation of products, the appearance of mold and unpleasant odors
E400-E499	Consistency-improving thickeners and stabilizers
E500-E599	Substances that maintain normal moisture and acidity and extend the shelf life
E600-E699	Flavorings, flavor enhancers
E700-E799	Antibiotics
E900-E1000	Defoamers and sweeteners
E1100 - E1105	Catalysts and enzymes

Keep in mind that the number of food additives is constantly increasing. Chemists daily create new preservatives and synthetic substances that deprive food of minimal benefit and often make it harmful. Recently, new additives have been developed that contain several chemical compounds at once.

Are there useful supplements?

Substances included in food products fall into three categories:

• natural, which include minerals and plant extracts;
• additives created artificially, but the composition does not differ from natural substances;
• synthetic compounds that are not found on earth, they are specially designed by man for various needs.

Not all substances added to food are potentially dangerous. There are E useful for humans. These include extracts of various plants and antioxidants.

• Curcumin labeled E100. This yellow dye is obtained from turmeric root. Scientists believe that it improves the body's resistance to infections and stimulates the heart. In the food industry, the dye is widely used for the production of mustard, confectionery and seasonings.
• Betanin E 162, made from beetroot juice. It is added to give products a bright red color. It breaks down quickly when exposed to light, so it is used for products with a short shelf life.
• Alpha tocopherol E 307. This is the name of vitamin E. As a dietary supplement, it slows down oxidation and increases shelf life.

The products contain carotene E 160a, pectin E 440. Such additives cannot be considered harmful or dangerous. You need to understand exactly what substance is hidden behind the abbreviation. After all, it can be an ordinary vitamin, for example, B 12 (E101) or calcium iodate (E 916), which enriches products with iodine.

All these substances are best obtained by including natural foods in the diet. Then they will really benefit and improve health. But when it comes to choosing food at the supermarket, it's good to know which additives can't hurt.

Neutral E

There are many substances in food that are considered conditionally safe for humans. Most often, these are identical to natural supplements that do not harm the body in small quantities, but do not bring benefits either.

One of the most common is E 140. This is chlorophyll, which is used as a green dye. Doctors believe that it is not dangerous when eaten and even removes toxins from organs and tissues.

In second place is sorbic acid E 202. The preservative is an antimicrobial agent and is often present in sausages, cheeses, bread to prevent rapid spoilage of food, the appearance of an unpleasant odor and mold.

In third place is acetic acid E 260. It is needed to regulate acidity. In a small concentration, vinegar is not capable of harming, on the contrary, it breaks down fats. But if you exceed the permissible dose, the substance severely burns the gastric mucosa.

In fourth place is citric acid E 330. It enhances the quality of taste and maintains the level of acidity. It is added to food in microscopic doses, so it cannot adversely affect tissues. An overdose causes vomiting.

In fifth place is locust bean gum E 410. Like E 412, guar gum is considered harmless. These food additives are included in various purees to preserve flavor and texture.

In sixth place is E 500 baking soda. Everyone knows it well. The natural product is used in rolls and other dough products as a baking powder.

In seventh place - E 950 - E 957. These are different types of sweeteners. They are found in lollipops, sweet soda, jelly. Their use is allowed almost everywhere, but doctors advise to refrain from using substances. Studies have shown that sugar substitutes, especially in large quantities, adversely affect organs, cause dysbacteriosis and increase the harmful effects of carcinogens. Unfortunately, scientists have not yet thoroughly studied the effect of sweeteners on the body, so they remain on the list of permitted substances.

In eighth place - E 147, mono-fatty acids. It is used as a stabilizer and thickener in yogurt, mayonnaise and other thick foods. The supplement is normally absorbed by the body without causing side effects, but this, we note again, does not make it at least somewhat useful.

Particularly hazardous substances

There are many more harmful food additives E than relatively safe ones. These are the majority of dyes, so when you see tempting candies in ultra-bright colors in the store, do not rush to buy them for children. The table of harmful E is extensive. These substances must be well known, as they can cause dangerous diseases and poisoning.

• Dye E 121, which gives drinks a red color. Science has proven that its presence in the body provokes the development of tumors, it is banned in some countries. Despite the danger to humans, soda manufacturers often use a substance, so you need to pay close attention to the composition of drinks.
• Chemical additive amaranth E 123. A synthetic compound is prohibited in most countries, as it causes developmental pathology in the fetus, severe itching and impaired kidney function. The substance can be found in corn, oatmeal and baked goods, where it is placed to improve color and increase shelf life.
• E210 - E213, benzoic compounds. Found in effervescent liquids, pickled vegetables and other products. The attitude of manufacturers to people's health is surprising. The developers do not pay attention to the fact that the harmfulness of substances has been proven that they are banned in a number of countries, and continue to actively include them in products.

They can be found in cosmetics, canned fruits, various delicacies and salads. Such products should be boycotted and in no case should not be bought. Doctors have found out for sure that benzoic acid causes the growth of cancer cells, impairs mental development, makes a person hyperactive, interferes with concentration and assimilation of information.

• E 222 - E 228. Hydrosulfites and pyrosulfites. These E additives are harmful. Their effect on the body is little studied, but what is known makes you stay away from them. Poisoning, allergic reactions and asthma attacks are common side effects of their use. And if the goods are produced in violation of technological standards, an excessive amount of substances can kill a person. Carefully look through the composition of fruit purees, juices, starch, canned vegetables, this is where you can find these harmful additives.
• Nitrates E 250 - E 252. These are the strongest carcinogens that poison the body. Their use leads to migraines, pressure drops, asthma, problems in the heart and the appearance of tumors. Despite the glaring danger, manufacturers add nitrates to sausages and boiled sausage. With their help, you can achieve a bright beautiful color of products and protect them from quick spoilage.
• Carbon dioxide E 290 is on the list of harmful additives. Although carbon dioxide is an indispensable substance for the earth's atmosphere, doctors consider it dangerous to ingest and do not recommend drinking carbonated drinks. Through their fault, calcium is washed out of the body, belching and an unpleasant sensation in the stomach appear.
• Monosodium glutamate E 621. The flavor enhancer is sodium salts that can be found in wildlife. Excessive consumption of food with such an additive leads to the accumulation of salts in human organs. This threatens with visual impairment, allergies, red spots on the face and other unpleasant consequences. To exclude the ingress of a substance into the body, it is necessary to abandon ready-made cutlets, dumplings, pancakes, fast food, chips and broth cubes.
• E 924 a and b, potassium and calcium bromate. Substances are banned in almost all countries. Strong carcinogens, they provoke the activation of cancer cells. Used to reduce foam in liquids and as an oxidizing agent.

This is not a complete list of harmful food additives E, their table is much more extensive and is constantly being made larger due to new substances. Here are the compounds most commonly found in products sold in markets and stores.

Precautionary measures

It is difficult to find safe substances among synthetic compounds. Almost all of them are carcinogens and lead to allergies or gene mutations.

You have to be careful with antibiotics. They are often included in products as preservatives, although they destroy the natural intestinal microflora and lead to dysbacteriosis.

Stabilizers and thickeners prevent the full absorption of vitamins and minerals, and this adversely affects people's health.

In Russia, they do not pay due attention to food additives. The legislation in relation to them is very soft, and the list of prohibited substances is small. Therefore, buyers must take care of their own health. What can you do to protect yourself from dangerous E added to foods?

• Carefully study the composition and try not to take the product, the shelf life of which is several months or six months. For such a long time, freshness cannot be preserved naturally. Choose foods with the least amount of E.
• Don't buy products that don't have detailed ingredients and avoid unfamiliar products whenever possible. Refuse semi-finished products, canned food, sausages and smoked meats.
• Most store-bought drinks contain sugar substitutes and colorants. They will not benefit the body, so you should switch to homemade compotes and fruit drinks.

The detrimental effects of supplements on health are undeniable. Scientists have conducted many studies that directly prove that the increased incidence of asthma, cancer and allergies are associated with the presence in the diet of synthetic substances that are stuffed with foods.

Our life depends on what we eat, so we need to exclude products containing harmful food additives E. Their effect on the body has not been tested from all sides. Many biologists believe that the food sold in stores today will have a detrimental effect on future generations. Synthetic substances are foreign to our cells and it is not known what kind of mutagenic reactions our children and grandchildren can expect. Be more attentive to your health - except for yourself, no one will take care of it!

Modern consumers, especially residents of megacities, are so accustomed to the fact that food gets on our table from supermarkets and shops that sometimes they remind the heroes of the famous fairy tale by Saltykov-Shchedrin - about how two generals ended up on a desert island and were saved only thanks to a peasant who knew how to get natural food.

However, in those days, food stalls and shops were unlikely to sell such products as we are used to today. After all, then there were no dyes, emulsifiers, flavor enhancers, stabilizers and preservatives.

Today, a set of substances called food additives "E", can be found on the packaging of almost all food products, and when people go to the supermarket and choose products, they do not always read their composition. Many explain this by the fact that they do not have time to read the inscriptions, that everyone eats it, and in general: if it is sold in stores, then everything is normal and safe for health.

Why use nutritional supplements

Why in food add nutritional supplements? This is explained by the fact that the products need to be given certain qualities, or, as experts in the food industry say, to achieve certain technological goals. For example, to improve the properties of the product during the production process, to carry out special processing for long-term storage, to change the consistency, color, smell, etc. Currently, the food industry around the world uses about 500 of these substances.

Production of food additives

How food supplements are made? Natural additives are made from natural substances: spices, herbs, vegetables and fruits, tree bark, fungi, yeasts, insects, etc. Synthetic additives are produced artificially. However, various chemicals are used in the manufacturing process of both the first and second type of supplements, so natural substances can not always be considered more acceptable for nutrition.

Harm of food additives for health

In general, the question of how safe nutritional supplements E for health man, there is still no clear answer. But producers and consumers have no time to wait, and therefore the former actively produce, while the latter consume no less actively, very often without even thinking about what they consume every day with food.

Meanwhile, many doctors and nutritionists believe that nutritional supplements, even considered safe, can affect our body in completely unexpected ways. According to various statistical calculations, each person eats an average of 2 to 9 kg of “E” supplements in just one year, and not counting those compounds that are added to products to improve the composition, such as trace elements and vitamins. But synthetic vitamins are also not always harmless ...

food additives preservatives

Most often, preservatives are added to food products to extend their shelf life and prevent viruses, bacteria and fungi from multiplying. To imagine today the mass production of food products without preservatives is simply impossible. For example, sodium nitrite (E250) not only gives the products an attractive appearance, but also prevents the growth of bacteria in them that produce botulism, a deadly poison. How to do without such a preservative?

However, in the process of digestion, nitrites can form carcinogens in our body - toxic substances that destroy the liver and kidneys.

Other common preservatives - sulfur dioxide and sorbic acid. The former is added to foods such as candy, marmalade, dried fruit, soft drinks and alcohol, including wine and beer, as well as potato chips and mashed potatoes.

Dangerous for people suffering from bronchial asthma, and can cause allergic reactions. However, the main disadvantage of sulfur dioxide (E220) is its ability to destroy one of the most important vitamins - thiamine (B1). When this vitamin is destroyed, carbohydrate metabolism is disturbed, and hence almost all diseases associated with the violation of all metabolic processes and obesity.

Sorbic acid (E200) considered one of the safest preservatives added to products such as cakes and pastries, lemonade, cheese, caviar, etc. However, even this substance, which is considered safe, can cause skin irritation in humans. And if we used some product inside, and then a rash appeared on the skin, for example, what could this mean?

It is impossible not to remember this a common food additive like monosodium glutamate (E621). This is a flavor enhancer, although it is not entirely clear - what needs to be enhanced and why? Rather, this additive changes the taste of products, irritates the taste buds and is addictive, and in children much more than in adults.

Have you noticed that the child sometimes demands exactly “these sausages”, and no others, or constantly asks to buy chips? Go to the supermarket and try to find canned food, condiments, convenience foods, or even prepared foods without MSG. You may be able to find something, but it will take a lot of time ...

Not so long ago, Japanese researchers came to the conclusion that this particular supplement can lead to vision loss. Monosodium glutamate contains substances that can destroy retinal cells over time. American scientists also conducted studies (of course, on rats), and found that glutamate consumption can cause brain damage, headache, nausea and weakness, chest pain, heart rhythm and breathing disorders. And this is not the whole list...

Nutritional supplements in nutrition

Approved for use food additives "E" There are many, and we won't go into all of them here. Today there is enough information so that any person who cares about the health of his own and his loved ones can draw the right conclusions for himself and bring his diet back to normal. The question may arise: so what then is there?

In fact, this question is often asked by those people whose health is somewhere in tenth place. Anything can come first: a prestigious job, a career, expensive furniture, household appliances and clothes, entertainment, etc., etc.

No, of course, no one says that all this should be abandoned. But think about why you need beautiful furniture and clothes, a career and prestige if you and your children are seriously ill?

First of all, decide - is it really necessary to consume foods that contain a lot of nutritional supplements every day, and even more so to use them in home meals? After all, we cook at home ourselves: on weekdays - at least once or twice a day, and on weekends we can afford to completely abandon semi-finished products.

Try to remember what people should eat according to the laws of nature: after all, you can buy a piece of real meat, fish, vegetables, fruits, cereals and spices, and almost any food that is much tastier and healthier than almost dead food in bright packages, and cook from them whatever your heart desires.

The use of canned or semi-finished products can be justified when you really have no time, or you are going somewhere - in general, in certain situations. In this case, the allowable norm of food additives "E", calculated by scientists for humans, is unlikely to be exceeded, and these substances will not have time to accumulate in the body. Recall that a safe daily allowance is 4-5 mg of nutritional supplements per 1 kg of body weight.

However, children of preschool and primary school age should not be given canned food and semi-finished products at all, except for special canned food for children. The fact is that baby food has more stringent requirements, and although they also have “E” added to them, they are much safer than the safest nutritional supplements for “adult” products.

How to Avoid Supplemented Foods

And a few more simple rules that should be followed if we are interested in our health.

Do not buy products from manufacturers unknown to you, especially imported ones, as well as those that are too bright, pungent and irritatingly smelling, with an unusual taste.

Do not teach yourself and your children to “snack” at eateries and fast food cafes. The food there is prepared from products containing a lot of food additives, often unsafe for health.

Use natural products and spices for cooking, buying them in trusted and reliable stores, or in the market - at least where you can find those responsible for the quality of the products.

Going to the store, do not be lazy to take a list with you food additives "E"- gradually you will remember everything you need and learn how to choose the safest products for health.

Remember that our health is only for ourselves, and food producers need as many consumers as possible, providing a constant profit.

Over the past decades, there have been significant changes in production technologies and in the range of products due to objective and subjective factors. These factors include:

• "qualitative leap" in the technological, material and technical spheres of raw materials and food production;
• changes in consumer preferences of the population under the influence of various reasons: advertising, which causes a "fashion" for certain products; sales promotion activities; expanding the range of goods, etc.

Historical reference

Nutritional supplements used by people for centuries and even millennia. These include, first of all, salt, the first mention of which is found in 1600 BC. in ancient Egypt. Also, spices were used already in the times of the Roman Empire, great importance was given to exotic seasonings and spices - cinnamon, cloves, ginger, pepper, nutmeg, which gave a specific taste and aroma to products.

The mass use of food additives dates back to the end of the 19th century, and today it reaches its maximum distribution. This is explained by the growth of the population, its concentration in cities, which caused an increase in food production through the improvement of production technologies, the manufacture of products using biotechnology and the achievements of chemistry.

Meanings of the term "food additives"

However, the term now has several interpretations. As a rule, the main meaning of the following is a group of natural or artificial substances or their compounds that are used in order to improve the technology for obtaining products. They are introduced into products during manufacture in order to impart certain properties and/or maintain the quality of food products. This interpretation is typical for the Russian Federation. Nutritional supplements are sometimes confused with dietary supplements or dietary supplements that are not related to them.

According to one of the first WHO (World Health Organization) definitions, food additives are non-nutritive substances that are added to food in most cases in small quantities to improve the appearance, taste, texture or increase shelf life.

Auxiliary materials of food additives

Nutritional supplements distinguish from auxiliary materials that are used during the technological process.

Auxiliary materials include substances that are not related to food ingredients, but are used during the processing of raw materials and food products in order to improve technologies. In the composition of finished food products, there are either no auxiliary materials, or their non-removable residues may occur.

Reasons for using nutritional supplements

Currently, there are several reasons why food manufacturers widely use nutritional supplements:

1. Since food products are transported for sale over long distances, among them perishable and quickly stale products, accordingly, they should contain additives that will increase the shelf life of their quality.
2. Due to the fact that today the individual ideas of a particular consumer, associated with taste, attractive appearance, low cost, and the convenience of using food, are changing rapidly, manufacturers use flavors, dyes, etc. to meet such needs.
3. The science of nutrition is developing, certain requirements are being formulated for the creation of new types of food - low-calorie products, products - analogues of dairy, meat and fish products. This forces manufacturers to use food additives that regulate the consistency of food products.
4. And also the technologies for manufacturing traditional and new products are being improved.

Thus, it is possible to formulate the main purpose of nutritional supplements:

1. They allow improving food technologies at all stages, namely the preparation and processing of food raw materials, manufacturing, packaging, transportation and storage. The use of food additives helps to improve or facilitate the process.
2. Preserve the natural qualities of the product - increase its resistance to various types of spoilage.
3. They improve and preserve the organoleptic properties of food products (consistency, appearance, color, taste, smell) and increase their stability during storage.

In accordance with Russian sanitary legislation, food additives cannot be used if, from the point of view of the manufacturer, it is technically and economically feasible. Their use should not reduce the quality of the organoleptic properties of food products. It is forbidden to use food additives in order to mask the spoilage of raw materials and the finished product, technological defects, as well as to reduce the nutritional value (excluding some products of special and dietary purposes).

Brief conclusions

Food supplements of natural origin have been used since ancient times. The term itself has several interpretations. In addition to the food additives themselves, certain auxiliary materials are used in the technological process. There are several reasons why nutritional supplements have become widely used. Based on these reasons, the goals of their application are formulated.

Simply put, we can say the following. Producers take certain actions in order to obtain additional profit. With the help of the introduction of nutritional supplements, they have the opportunity to:

• increase the shelf life of the product: its quality and properties when transported over long distances;
• expand the range to meet the needs of numerous consumers;
• to introduce the development of the science of nutrition (nutritiology);
• food additives allow to improve, simplify, facilitate the technological process.

The question is how high quality is the products that manufacturers provide to the end consumer. The main goal of nutrition is to provide the necessary nutrients (proteins, fats, carbohydrates, vitamins, minerals, water) to the body in the required and balanced amount. Does this product contain the necessary nutritional components, as well as whether it contains toxic elements harmful to the body ... More information will be discussed in this section.

Food additives are understood as natural and synthetic substances deliberately introduced into food products during their production in order to give the food products the desired quality indicators.

In the modern food industry, various ways are being sought and applied to improve the quality of food products and improve the technological process of food production. The most cost-effective and easily applicable in industrial practice for these purposes was the use of food additives. In this regard, in a relatively short period, nutritional supplements have become widespread in most countries of the world. All nutritional supplements, as a rule, have no nutritional value and at best they are biologically inert, at worst they turn out to be biologically active and not indifferent to the body.

Taking into account the different levels of sensitivity and reactivity of adults, children and the elderly, pregnant and nursing mothers, people whose activities take place in conditions of one or another occupational hazard and many other conditions, the problem of food additives introduced into mass consumption products is of great hygienic importance. No matter how economically beneficial the use of food additives, they can be put into practice only if they are completely harmless. Harmlessness should be understood not only as the absence of any toxic manifestations, but also the absence of long-term effects of carcinogenic and co-carcinogenic properties, as well as mutagenic, teratogenic and other properties that affect the reproduction of offspring. Only after a comprehensive study and establishment of complete harmlessness can food additives be used in the food industry. However, in a number of countries this principle is not always observed, and the number of food additives actually used exceeds the number studied and allowed.

Food additives according to their purpose can mainly be directed to:

1) to increase and improve the appearance and organoleptic properties of the food product;

2) to preserve the quality of the food product during more or less long-term storage;

3) to shorten the time for obtaining food products (ripening, etc.).

In accordance with this, food additives, despite the target variety, can be grouped and systematized in the form of the following classification:

A. Food additives that provide the necessary appearance and organoleptic properties of the food product

1. Consistency improvers that maintain the desired consistency.

2. Dyes that give the product the desired color or shade.

3. Flavoring agents that give the product a characteristic aroma.

4. Flavoring substances that provide the taste properties of the product.

B. Food additives that prevent microbial and oxidative spoilage of food

1. Antimicrobial agents that prevent bacterial spoilage of the product during storage:

a) chemicals

b) biological agents.

2. Antioxidants - substances that prevent chemical deterioration of the product during storage.

B. Food additives required in the technological process of food production

1. Process accelerators.

2. Myoglobin fixatives.

3. Technological food additives (dough leavening agents, gelling agents, foaming agents, bleaches, etc.).

D. Food quality improvers

Consistency improvers. Substances that improve the consistency include stabilizers that fix and maintain the consistency achieved during the production of the product, plasticizers that increase the plasticity of the product, softeners that impart tenderness and a softer consistency to the product. The range of substances that improve consistency is quite small. For this purpose, substances of both a chemical nature and natural substances of plant, fungal and microbial origin are used.

Consistency improvers are mainly used in the production of food products with unstable consistency and homogeneous structure. Products such as ice cream, marmalade, cheeses, preserves, sausages, etc., when used in the production technology of consistency improvers, acquire new, higher quality indicators.

food dyes are used in the food industry, mainly in the confectionery and production of soft drinks, as well as in the production of certain types of alcoholic beverages. It is allowed to use vegetable dyes for coloring certain types of edible fats, margarine, butter, cheeses (processed, etc.). Coloring agents are also used in the sugar refinery industry, which uses ultramarine to color cast refined sugar.

Under aromatic substances like food additives understand natural or more often synthetic substances introduced into the food product during its production to give the food product a given flavor inherent in this food product.

Aromatic substances used in the food industry can be divided into 2 groups - natural (natural) and synthetic (chemical). The most widely aromatic substances are used in the confectionery and alcoholic beverage industries.

From natural aromatic substances in the food industry, essential oils are used (orange, lemon, rose, anise, tangerine, mint, etc.), natural infusions (cloves, cinnamon, etc.), natural juices (raspberry, cherry), fruit and berry extracts and others. Vanilla (pods of tropical orchids) also belongs to natural aromatic substances.

Under flavoring food additives understand the natural and synthetic substances used in the food industry to be added to a food product in order to give it certain taste properties.

Flavoring agents approved for use in the food industry

Antimicrobial substances allow to preserve the quality of perishable products for a more or less long period of time with little or no refrigeration at normal room temperature.

Aromatic substances are typical food additives. At the same time, they can be classified as preservatives - preservatives, since the purpose of their use is to protect food and beverages from spoilage and mold during storage. The antimicrobial substances allowed in the food industry can be classified into the following groups.

Antiseptics, old and well-known - benzoic and boric acids, as well as their derivatives.

Relatively new, but already well-known chemical antimicrobial agents, such as sorbic acid, etc.

Sulphurous acid preparations used for sulfitation of potatoes, vegetables, fruits, berries and their juices.

Antibiotics (nystatin, nisin, antibiotics of a number of tetracyclines).

Antioxidants (antioxidants) are substances that prevent the oxidation of fats and thus prevent their oxidative spoilage. Natural antioxidants include substances contained in vegetable oils - tocopherols (vitamins E), cottonseed oil gossypol, sesame oil sesomol, etc.

Ascorbic acid, which is used to prevent oxidative deterioration of margarine, has antioxidant properties.

Reducing the cycle of production processes in the food industry can be achieved using process accelerators. Their use has a beneficial effect on the quality indicators of food and beverages produced. Particular attention is drawn to those foodstuffs and drinks, in the production of which the main place is occupied by biological processes that determine the taste and nutritional properties of the products obtained. These biological production processes, including fermentation, product maturation of various types and nature, and many other biological production processes, are associated with “aging”, i.e. with more or less time consuming. So, in the baking industry, the dough cycle is 5-7 hours, it takes 24-36 hours for meat to ripen, cheese aging lasts up to several months, etc. The same applies to drinks - beer, grape and fruit wines, etc. Enzyme preparations are a promising means of accelerating maturation and other processes that require aging.

Myoglobin fixatives- substances that provide a persistent pink color to meat products. As fixatives of myoglobin, nitrites - sodium nitrite and nitrates - sodium nitrate have received the greatest recognition. For this purpose, in addition, potassium nitrate is used. Nitrites, coming into contact with meat pigments, form a red substance, which, when cooked, imparts a persistent pink-red color to sausages.

In addition to myoglobin fixatives, nitrates and nitrites are also used as antimicrobial agents, as well as an agent that prevents early swelling of cheeses.

To the group technological food additives combined substances of various purposes, which play an important role in the technology of production of a particular food product.

Technological additives approved for use in the food industry

Food quality improvers. Food additives are increasingly being used as food quality improvers. At present, the scope of this kind of food additives mainly extends to food products, in the production technology of which biological processes occupy an important place. This primarily applies to dough processes in the bakery industry, in the fermentation industry in the process of obtaining different types of beer, in the production of processed cheeses and in the wine industry. Both chemical and enzyme preparations (urea, lecithin, orthophosphoric acid, citases) are used as improvers.

Food supplements, in the broad sense of the term, have been used by humans for centuries, and in some cases even millennia. The first dietary supplement was probably soot, when in the Neolithic period its suitability (together with drying and freezing) may have been accidentally discovered to preserve excess meat and fish. Fermented foods were definitely among the first processed foods. After the advent of unleavened dough, the first beer appeared, and with the development of ancient civilizations in Egypt and Sumer, the first wines appeared.

Among the first food additives was salt, which was used many thousands of years ago to preserve meat and fish, preserve pork and fish products. The ancient Chinese burned kerosene to ripen bananas and peas. Honey was used as a sweetener, and fruit and vegetable juices as coloring additives.

Such a long-term use of food additives indicates their indispensability in the food industry. Food additives and today (even to a greater extent) are very common in the food industry and their role in nutrition is enormous. It would be difficult to do without preservatives, accelerators of the food production process, because they not only speed up the cooking process, but also improve the quality of the products obtained. But the fact is that not all supplements are safe for humans. Therefore, they are constantly being investigated, some are prohibited for consumption and mass use. And despite the fact that most food additives are consumed in very small amounts, their toxicity should be zero.