E 967 additive. Xylitol

Xylitol is a polyhydric alcohol. When processed, it is a sweet-tasting crystal without aromatic qualities, with the ability to absorb moisture. Other properties of xylitol are a good degree of solubility in glycols, alcohols, pyridine, acetic acid.

In small doses, the substance can be found in a variety of plants and fruits. The supplement is obtained from corn cobs and cotton husks. Xylitol, registered under the number E967, is used as a sweetener, a substitute for granulated sugar. According to some data, the food additive has a bactericidal effect that is stronger than that of sucrose and sorbitol. Its calorie content is 4.06 kcal / g.

This substance was first obtained in Finland in the twentieth century from birch wood. Subsequently, the additive gained wide popularity in Europe as a safe sweetener.

Applications

Xylitol found its use during the production of surfactants, alkyd resins, varnishes, non-ionic detergents, adhesives. The substance is characterized by a sweet taste, laxative and choleretic effect. It is practically not absorbed by the human body. During the production of confectionery products for obese and diabetic patients, a food additive is used instead of sugar.

According to established standards, xylitol can be used as a moisture-retaining agent, sweetener, stabilizer, emulsifier.

In food products, it performs the following functions:

emulsifier - it can be used to mix components that do not mix under normal conditions;
sweetener - gives sweetness, less calories than sugar;
stabilizer - is responsible for the formation, as well as the preservation of the texture, consistency, shape of the product;
moisture-retaining agent - able to retain moisture in products, used in the meat processing industry in order to increase the weight of the finished product.

Benefit or harm?

Studies dating back to the 1970s show that the use of xylitol, compared with sucrose, does not cause problems with the oral cavity and does not provoke tooth loss. The bacteria that cause cavities tend to prefer disaccharides or sugars, and xylitol is not fermentable and cannot be used as an energy source while preventing bacterial growth and reproduction. In the presence of this nutritional supplement, harmful microorganisms experience starvation, which leads to remineralization of damaged teeth.

Xylitol has a lower calorie content than glucose. This makes it a more dietary sweetener. The food supplement is absorbed more slowly, does not provoke a sharp jump in blood sugar. It is beneficial for people who suffer from metabolic syndrome, a condition that includes hypertension, insulin resistance, and an increased risk of blood clots.

The choleretic and laxative effect of xylitol is manifested when about 50 g per day is consumed. In addition, the supplement shows effectiveness in the treatment of middle ear infections. Studies show that xylitol chewing gums prevent acute otitis media. When bacteria enter the body, they cling to tissues using sucrose compounds. Swallowing saliva and chewing gum provokes middle ear cleansing, and the presence of the substance makes it impossible for bacteria to grow in the tubes that connect the ears and nose.

Xylitol is not harmful. Like many sugar alcohols, it has a mild laxative effect, as the sugar alcohols are not completely broken down during digestion. Harm is possible only with an overdose. In this case, there is flatulence, bloating, diarrhea.

Xylitol Properties

Outwardly, the substance looks like colorless crystals, they are perfectly soluble in water, alcohol, acetic acid and glycols. Xylitol is very close to sugar in terms of its sweetness, but at the same time it is significantly lower in calories.. The energy value of the substance is only 9.6 kcal per 5 g. Xylitol also has a low glycemic index, nutritionists recommend replacing sugar with it for all people suffering from diabetes and hyperglycemia. Xylitol is not only 40% less calories, but also contains 70% less carbohydrates. It forms fat very slowly and has minimal effect on insulin production. Therefore, it is suitable for all athletes and people who monitor their weight. It is absolutely safe for pregnant women and children of any age.

Xylitol is found naturally in many foods: it is obtained from the fiber of fruits, berries, vegetables, mushrooms, corn, and even birch. The substance was first mined in the 20th century in Finland from the bark of this tree, it instantly gained recognition and popularity in Europe, as it was a safe substitute for sugar. To date, xylitol is extracted from corn, wood, seed husks by reducing xylose. Xylitol is produced even by the human body - up to 15 g daily. The largest manufacturer in the world is the Danish company Danisco.

Everyone knows that sugar is very bad for our teeth and causes cavities. It is he who creates an acidic environment in the oral cavity, which destroys the enamel of the teeth, washing away minerals from it. Xylitol does not form such an environment, since its molecules are not capable of fermentation. It restores the natural acid-base balance in the mouth and keeps teeth healthy. The beneficial properties of xylitol are important not only for teeth, but also for overall health:

Its antibacterial properties prevent the formation of caries, plaque and tartar;
Taking xylitol by nursing mothers reduces the number of streptococcus bacteria in children by 80%;
Xylitol strengthens tooth enamel and improves the protective properties of saliva;
Regular consumption of xylitol gum can help fight ear infections. In the process of chewing, the removal of earwax and cleaning of the middle ear is activated;
Fights bone fragility, increases their density and is the prevention of osteoporosis;
Xylitol is added to nasal sprays and medicines as it reduces the development of asthma, allergies, and sinus infections.

Application of xylitol

The most widespread use of xylitol is in food.. It is used instead of sugar, added to drinks, desserts and pastries. Today, xylitol is found in many chewing gums, sweeteners, toothpastes and mouthwashes, lozenges, and nasal medicines. It is also used in medicines against osteoporosis, diseases of the hearing organs, as well as the upper respiratory tract. Xylitol is absolutely non-toxic and has no contraindications. It is recommended to eat 50 g per day. Food additive E967 is actively used in the preparation of desserts for diabetics and overweight people.

For the prevention of caries, it is necessary to consume 6 g of xylitol per day. For diseases of the ears, nose or throat - 10 g. The substance must be taken regularly and for a long period of time, then a visible result will appear.

The use of xylitol was also found in the chemical industry. It is used to make synthetic resins and surfactants.

Harm of xylitol

Xylitol is practically safe and is recommended for use even by children. It is a registered dietary supplement and is used in many countries around the world. The harm of xylitol is minimal: like most sugar alcohols, it has a slight laxative effect. An overdose of the substance leads to bloating, diarrhea and flatulence. Also the harm of xylitol is expressed in the fact that it increases the secretion of bile. With prolonged abuse, it can stimulate the formation of kidney stones.

CROSCARAMELLOSE E 468

Three-dimensional sodium carboxymethyl cellulose has the properties of swelling in water, which allows it to be used as a filler for soluble tablets and sweeteners. In pharmacological production it is used as a filler for various instant preparations. Optional additive E 468 can be used in mining and processing and match production, as well as in the production of synthetic detergents. In the construction industry, three-dimensional sodium carboxymethylcellulose is used as a plasticizer and thickener in the production of finishing materials and putties.

Effect on the human body:

The permissible daily intake of the additive E 468 is not defined

E 468

Technological functions	Stabilizer, filler, carrier.
Synonyms	CMC cross-linked, cross-linked carboxymethyl cellulose; English modified cellulose gum, crosslinked CMC; German Modifiziertes CMC, Crosscaramellose; fr. carboxymethylcellulose reticulee.
CAS#	74811-65-7
Empirical formula	(C 8 H 11 0 8 Na) n x H 2 O
Molecular mass	about 1 million
Structural formula	Poly-β-(1,4)-glucose chains, mostly esterified with carboxymethyl groups, locally cross-linked with C2-C3 ether bridges.
Appearance	White free flowing powder.
Physicochemical characteristics	1g absorbs up to 20 ml of water; pH 1% solution 5-7; able to quickly and strongly swell in cold water.
Receipt	Cellulose is soaked in alkali, carboxylated with chloroacetic acid and then subjected to acid dehydrogenation until partially cross-linked. Impurities: uncrosslinked CMC, sodium glycolate, table salt.
Specifications	Missing
Metabolism and toxicity	Insoluble, cold-swelling ballast substance, not absorbed, has a laxative effect.
Hygiene standards	Chipboard not installed. According to the manufacturer, this cross-linked cellulose ether, which is included in the DSP group along with linear cellulose ethers, needs to be re-verified. There are no hazards according to GN-98 (can be confused with E466). In the Russian Federation, it is allowed as a consistency stabilizer, thickener, texturer, binding agent, carrier-filler in food products according to TI in an amount according to TI (clauses 3.6.58, 3.16.53 SanPiN 2.3.2.1293-03).
Application	Due to its ability to swell extremely quickly and strongly in water, croscaramellose is an excellent filler for instant tablets, especially sweetener tablets. Such entities are also called discontinuous agents. Other applications: excipient for tablets and other instant pharmaceuticals.

KROTSIN

Mostly crocin, aka saffron E 164 used in baking and confectionery, it is added to pastries and sweets, which gives them an appetizing yellow color. In addition, saffron tint products of the alcoholic beverage industry. In addition to a pleasant color, food supplement E 164 It has a delicate and pleasant smell and is used as a flavoring agent. Experienced chefs often turn to this spice to give an unusual smell, taste and pleasant color to meat, fish and vegetable dishes. Knowledgeable gourmets add saffron to tea and coffee, as well as various soft drinks.

In some expensive hair dyes, a rare natural dye E164 saffron is found. When creating decor, designers periodically use whole saffron flowers. Approved for use in the food industry worldwide.

Saffron also has a contraindication.

Technological functions	Color (carotenoid).
Synonyms	Crocetin, saffron, saffron yellow, gardenia and crocus extracts; English crocin, crocetin, safran, Natural Yellow 6.19, Natural Red 1; German E-Crocin, Crocin, Crocetin, Safrangelb, Safran; fr. Crocine.
CAS#	42553-65-1 (crocin); 89382-88-7 (crocetin, Natural Yellow 6.19); 27876-94-4 (Natural Red 1)
Empirical formula	C 44 H 64 O 26 (crocin); C 20 H 24 O 4 (crocetin, Natural Yellow 6, 19 and Natural Red 1);
Molecular mass	1008.96 (crocin); 328.40 (crocetin, Natural Yellow 6.19 and Natural Red 1).
Structural formula
Appearance	Orange-red powders or yellow-brown extracts. Both dyes form yellow solutions in water.
natural source	Saffron is understood to mean the stigmas of flowers of the spice saffron (Crocus sativus L.) and other species of the Crocus family (glodonia, crocuses). The main coloring matter of these plants is crocin. Crocetin and other carotenoids are present in them as accompanying dyes.
Receipt	Crocin is obtained by extraction with ethanol or water not from saffron, but primarily from Gardenia jasminoides Ellis or other species of it, since this is cheaper.
Specifications
Application	Saffron is considered a food product, not a supplement. Turmeric preparations are sometimes passed off as "saffron". Saffron has long been used in many countries for coloring, for example, baking, and also as a textile dye. In Asian countries, gardenia extracts are also used. The isolated dyes crocin and crocetin, as well as gardenia extracts, are not approved for food coloring.

XANTHAN GUM E415

Additive in the human body E415 is not digested and does not have a negative effect. Back in 1968, animal studies confirmed its safety. Therefore, the maximum allowable daily amount for it has not been established. Although allergic reactions are sometimes possible, and when consumed in high concentrations, fermentation processes in the intestines are possible, manifested by flatulence and bloating. Xanthan gum can also have a laxative effect.

Technological functions	Thickener, stabilizer, gelling agent, encapsulating agent.
Synonyms	Xanthan, corn sugar gum; English xanthan gum, xanthan; German Xanthan; fr. gomme xanthane.
CAS#	11138-66-2.
Compound	Biopolymer consisting of p-D-glucose, a-D-mannose and a-D-glucuronic acid in a ratio of approximately 3:3:2, partially esterified with acetic and pyruvic acids.
Molecular mass	2 million to 50 million
Structural formula	The main chain consists of D-glucose residues linked by a β(1,4)-glycosidic bond (as in cellulose). Each second glucose is associated with a side chain consisting of mainose-glucuronic acid-maiose, which are partially esterified with acetic (about 4.7% wt.) And pyruvic acids (about 3.5% wt.); glucuronic acid binds Na, K or Ca.
Organoleptic properties	White or grayish-white free flowing powder, odorless and tasteless.
Physicochemical characteristics	Quality is described by color, grain size, solubility, as well as thickening and gelling ability; deacetylated products - also film-forming properties. Good sol. in cold water, also in water containing acid, salt or sugar, hot and cold milk; insoluble in org. solvents.
natural source	In the intercellular substance of Xanthomonas campestris cultures on sugar-containing substrates.
Receipt	Controlled aerobic fermentation of Xanthomonas campestris cultures followed by precipitation of gum from filtered substrates with ethanol or isopropanol. Impurities: other components of Xanthomonoas campestris cultures, among others cellulase may be present.
Specifications
Metabolism and toxicity	Indigestible soluble dietary fiber.
Hygiene standards	chipboard not defined. Codex: allowed as a thickener/gelling agent in 11 food standards alone or in combination with other thickeners, stabilizers, gelling agents: canned sardines and similar products up to 10 g/kg; canned mackerel and similar products up to 20 g/kg; cream, low-fat margarines, cream cheeses, yoghurts and other fermented milk products after fermentation up to 5 g/kg; pickles up to 500 mg/kg; soups and broths up to 3 g/kg of finished product. In the Russian Federation it is allowed in jams, jellies, marmalades and other similar products, including low-calorie products in quantities up to 10 g/kg individually or in combination with other thickeners (clause 3.1.6 SanPiN 2.3.2.1293-03); as a consistency stabilizer, thickener, texturer, binding agent, carrier-filler in food products according to TI in an amount according to TI (clauses 3.6.25, 3.16.28 SanPiN 2.3.2.1293-03). Hygienic standards for quality and safety (SanPiN 2.3.2.1078-01): Toxic elements, mg/kg, not more than: Lead................................................. ............... 2.0 Arsenic................................................. .............. 3.0 Cesium-137 .................. 160 Strontium-90 ............................................... ............ 90 QMAFAnM, CFU/g, not more than .............................. 5 . 10 3 Pathogenic, incl. salmonella, not allowed in .................................................. ....... 25 g Molds and yeasts in total, CFU/g, not more... 500
Application	Xanthan gum is a very strong thickener., whose action is completely independent of acids, salts, heating and mechanical stress. When interacting with other thickeners, especially locust bean gum, xanthan gum forms thixotropic gels melting at 80-90°C. Due to its chemical stability and independence from external influences, xanthan gum is particularly suitable for thickening and/or gelling strongly acidic and salty products. It has a good stabilizing effect on emulsions, suspensions and foams. Commonly used quantities (g/kg): sauces, mayonnaise 1-4; dairy products 2-3; fruit and vegetable preserves 1-2; drinks 0.2-0.5. Other applications: cosmetics, pharmaceuticals, paint and varnish industry, oil refining.

XYLITOL E 967

E 967

Effect on the human body:
Based on the known data, it was concluded that Xylitol is not toxic to humans. And the maximum allowed amount of daily consumption for it is not established. But, like other polyhydric alcohols, in large doses (more than 50g per day) it disrupts the functioning of the gastrointestinal tract, provokes flatulence and loose stools.

Technological functions	Sweetener.
Synonyms	Xylitol; English xylitol; German Xylit, Xylitol, Pentit; fr. xylitol.
CAS#	87-99-0
chemical name	1,2,3,4,5-pentahydroxypentane.
Empirical formula	C 5 H 12 0 5
Molecular mass	152,15.
Structural formula
Organoleptic properties	A white crystalline powder, almost odorless with a sweet taste (almost the same as that of sugar), causes a feeling of coldness on the tongue.
Physicochemical characteristics	T pl 93-94°C, T bp 215°C; optically inactive, resistant to acids and heat. Chorus. sol. in water (negative heat of solution); cf. sol. in alcohol; insoluble in fatty solvents.
natural source	In vegetables and fruits up to 1% dry matter, in birch wood xylan up to 40% wt.
Receipt	Birch wood is split with acid to D-xylose. After purification, the latter is reduced to xylitol. Impurities: other polyalcohols.
Specifications
Metabolism and toxicity	Xylitol is slowly absorbed in the small intestine. In the large intestine, it undergoes enzymatic cleavage and is absorbed independently of insulin, releasing about 2.4 kcal / g. A large single dose (more than 20 g) or a daily intake of more than 50 g can cause diarrhea and bloating. Xylitol is a product of normal metabolism, it is introduced into the metabolism in-in through the pentose phosphate cycle and fructose phosphate without insulin. 70-80% of xylitol administered intravenously is broken down in the liver with a release of 4 kcal / g, which makes it the only good insulin-independent sugar substitute for metabolic disorders and stressful conditions.
Hygiene standards	DSP not determined, laxative effect should be considered. EU: Approved for sweetening low-calorie or sugar-free QS foods. In the Russian Federation, it is allowed as a sweetener in desserts and similar products: on the basis of flavors, milk and dairy products, on the basis of processed fruits and vegetables, on the basis of cereals, on the basis of eggs, on the basis of fat, in breakfast cereals - on the basis of processed grains - with reduced caloric content or without added sugar; in ice cream, fruit ice - with a reduced calorie content or without added sugar; in jams, marmalades, jelly products, sugar-glazed fruits, fruit products (with the exception of those intended for the manufacture of fruit-juice-based drinks) - with a reduced calorie content or without added sugar; in confectionery: sweets, including caramel, etc., cocoa products without added sugar; products based on dried fruits and starch - with reduced calorie content or without added sugar; rich bakery and flour confectionery products - with reduced calorie content or without added sugar; in chewing gum, sauces, mustard, specialized products and biologically active substances for solid and liquid food in the amount according to TI (clauses 3.6.26, 3.15.3. SanPiN 2.3.2.1293-03); for retail sale (clause 2.11 of SanPiN 2.3.2.1293-03). Hygienic standards for quality and safety (SanPiN 2.3.2.1078-01): Toxic elements, mg/kg, not more than: Lead................................................. ................. 1.0 Arsenic................................................. ................ 2.0 Cadmium................................................. ................ 0.05 Mercury................................................. ................... 0.01 Nickel................................................. ................. 2.0 Radionuclides, Bq/kg, not more than: Cesium-137 ............................................... .............. 200 Strontium-90 ............................................... ........... 100 Microbiological indicators: QMAFAnM, CFU/g, not more than .............................. 1 . 10 4 CGB (coliforms), not allowed in .................. 1.0 g Pathogenic, incl. salmonella, not allowed in .............................................. .......... 25 g Molds, CFU/g, no more than .................................. 1 . 10 2
Application	Xylitol is a non-cariogenic, non-insulin-dependent sweetener and bulking agent that is more expensive than sorbitol. Xylitol is used as a sweetener only where sorbitol's hygroscopicity interferes or specific taste and processing properties are required, such as melting like sugar. A mixture of 60% xylitol and 40% sorbitol synergistically has the same sweetness as sucrose. Xylitol according to GOST 20710-75 “Food xylitol. Specifications" is included in the list of raw materials in GOST 23670-79 "Cooked sausages, sausages and sausages, meat loaves. Specifications”, GOST 30004.1-03 “Mayonnaise. General technical conditions". Other applications: in pharmaceutics in the form of injection solutions.

KURDLAN E 424

Harm of food stabilizer E424 Kurdlan

E424 Kurdlan is not used in most of the world's states.

Effect on the human body:
Although Kurdlan does not linger in the human body, i.e. does not break down in the stomach and is not absorbed into the blood, food supplement causes significant damage to the human body. E 424 Kurdlan does not dissolve in aqueous and alcohol-containing solutions, but the substance mixes well with alkalis. food stabilizer E 424 used previously in order to achieve a gel-like shape of the finished product.

However, some unscrupulous food manufacturers continue to use curdlan as a stabilizer, firmer, as well as a gelling agent and also a thickener.

As a result of temperature exposure and heating of the suspension, which contains only two components of water and curdlan to 55 ° C, the solution changes color and becomes absolutely transparent. When a similar solution is cooled, a gel is formed, which has tremendous resistance to external factors, which was used by food manufacturers in the production process.

Technological functions	Thickener
Synonyms	ngl. curdlan; German Curdlan; French curdlan.
CAS#	54724-00-4.
Molecular mass	40,000 to 70,000
Structural formula	Linear polysaccharide composed of D-glucose.
Organoleptic properties	Yellowish free flowing powder, odorless and tasteless.
Physicochemical characteristics	Slowly swells in cold water.
natural source	Like dextran, it can form spontaneously in sugar solutions stored under non-sterile conditions.
Receipt	It is produced from glucose-containing solutions by fermentation with special strains of alcaligenes faecalis var. myxogenes in the form of an extracellular polysaccharide. From the filtrate, the kurdlan is precipitated with acid, washed and dried. Starch is often added to commercial formulations as a synergist and gel syneresis retardant.
Metabolism and toxicity	In the digestive tract, curdlan is not broken down and absorbed.
Hygiene standards	Neither in Europe nor in the Russian Federation does it have a permit for use in food products.
Application	Aqueous suspensions (2-6%) curdlan when heated above 55°C become transparent and when cooled form soft stable gels. If the solution is heated to a higher temperature for several minutes (110-130°C in an autoclave), a strong elastic gel is formed, which is significantly more resistant to freeze-thaw cycles than agar and carrageenan gels. Application is similar to that of agar and carrageenan gels. It can be used in ice cream, desserts, molded meat products, sauces. Dosages are 1-10 g/kg.

CURCUMIN E100
(i) CURCUMIN

Talking about the benefits or harms of a nutritional supplement E100, you should know that most of the curcumin that enters the body is excreted from it unchanged. That is why the daily rate of its consumption was established - how much the body can safely remove per day (for curcumin, this rate is 2.5 mg per 1 kg of weight, and for turmeric, the dose is lower - 0.1 mg per 1 kg). Due to this, usefulness can be seen precisely in improving the visual and taste properties of food.

Food additive E100 is allowed in the Russian Federation in accordance with the norms and TI(See Hygiene Standards below).

Curcumin is being intensively investigated as a potential drug, in particular as a potential antitumor drug for the treatment of certain forms of cancer, in an in vitro experiment on cell cultures, curcumin is able to induce apoptosis of cancer cells without cytotoxic effects on healthy cells. Clinical trials of the drug are underway.

Technological functions	Dye (dicinnamoylmethane).
Synonyms	Turmeric resin, turmeric, turmeric extract; English curcumin, difer-uloylmethane, curcuma, turmeric yellow, CI Natural Yellow 3, kur-kum, curcumin; German Curcumin, Kurkuma, Curcumapulver, Extrakte der Kurkumawurzel; fr. curcumin.
CAS#	458-37-7.
Color Index - color index	75300.
chemical name	1,7-Bis-(4-hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione (curcumin); 1-(4-hydroxyphenyl)-7-(4-hydroxy-3-methoxyphenyl-hepta-1,6-diene-3,5-dione (desmethoxycurcumin); 1,7-bis-(4-hydroxyphenyl)hepta -1,6-diene-3,5-dione (bisdesmethoxycurcumin).
Empirical formula	C 21 H 20 O 6 (curcumin); C 20 H 18 O 5 (desmethoxycurcumin); C 19 H 16 0 4 (bisdesmethoxycurcumin).
Molecular mass	368.39 (curcumin); 338.39 (desmethoxycurcumin); 308.39 (bisdes-methoxycurcumin).
Structural formula
Appearance	Orange-yellow crystalline powder.
Physicochemical characteristics	T pl 179-182°C. Spectrum in ethanol: A 1 cm 1% 426 nm (1607). Chorus. sol. in vegetable oils; cf. sol. in ethanol, glacial acetic acid; insoluble in water, air. Heat resistance (about 150°C) and acid resistance (pH above 3) are good, but a reddish tint appears in an acidic environment. Light fastness is negligible.
natural source	The content of curcumin in the roots and bark of plants of the species Curcuma longa L. is 1.2-5.4%. The plants also contain des-methoxycurcumin (about 0.8%) and bisdesmethoxycurcumin (about 0.48%).
Receipt	Curcumin and its desmethoxy derivatives are obtained by extraction from turmeric roots (Curcuma longa species and other Curcuma species) with solvents allowed for this (acetone, carbon dioxide, methanol, ethanol). Curcumin can be obtained synthetically, for example, by reacting acetoacetic ester with carboxymethoxyferuloyl chloride. Impurities: A small amount of oil or resin naturally present in turmeric roots.
Specifications
Hygiene standards	ADI: 0.1 mg/kg body weight per day. There are no hazards according to GN-98. Codex: approved in 20 standards for coloring edible oils and fats, processed cheeses, GMP margarines; for coloring low-fat margarines up to 5 mg/kg; for coloring instant soups and broths up to 50 mg/kg of the finished product. In the Russian Federation it is allowed as dye in bitter soda drinks, bitter wine, made according to recipes agreed with the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation, in an amount up to 100 mg / l (clause 3.10.8 SanPiN 2.3.2.1293-03); into margarines and other fat emulsions, dehydrated fats, into jams, jellies, marmalades and other similar fruit processing products, including low-calorie ones, into dry granulated potatoes, flakes in the amount according to TI (clauses 3.10.3,3.10.11,3.10 .15 SanPiN 2.3.2.1293-03); in sausages, sausages, boiled sausages, pates, boiled meat in an amount up to 20 mg / kg (clause 3.10.12 SanPiN 2.3.2.1293-03); in ice cream, popsicles, desserts, including flavored dairy products in an amount up to 150 mg/kg, in dietary full-ration food mixtures, soups in an amount up to 50 mg/kg; in glazed fruits and vegetables, canned (coloured) fruits, dry snacks based on potatoes, cereals or starch, with spices extruded or blown spicy, alcoholic drinks, flavored wines and drinks based on them, fruit wines (still and sparkling), cider, rich bakery and flour confectionery products, pasta in the amount of up to 200 mg/kg; in decorative coatings, sauces, seasonings (dry and pasty), pickles, etc., salmon-like fish, surimi minced fish in an amount up to 500 mg/kg; flavored processed cheeses, fish and crustacean pastes, smoked fish, dry snacks based on potatoes, cereals or starch, with spices except for extruded or blown spicy snacks, biologically active food supplements solid, meat and fish analogues based on vegetable proteins, soft drinks flavored in an amount up to 100 mg/kg; in mustard, fish caviar, biologically active food supplements, liquid, sugary confectionery products in an amount of up to 300 mg/kg; in shellfish semi-finished products boiled in an amount up to 250 mg/kg; edible coatings of cheeses and sausages in the amount according to TI individually or in combination with other permitted dyes (clause 3.11.1 SanPiN 2.3.2.1293-03).
Application	Oil-soluble preparations for coloring the oil phase of mayonnaises, sauces and salad dressings, water-soluble preparations - in canned food, vegetable processing products, drinks, confectionery, ice cream, mustard. Dosage in accordance with the content of curcumin in the preparation: 0.01-0.05 g/kg when using pure curcumin, 0.03-0.3 g/kg when using a preparation with a curcumin concentration of 7-9%, 0.3-2 g / kg when using the drug with a curcumin concentration of 0.4-0.7%. Other applications: curcumin is allowed for coloring pharmaceuticals and cosmetics throughout the world, but due to its low light fastness, it is practically not used in this area; it is used as a textile dye for cotton, wool and silk, and as an indicator of the presence of boric acid.
Commodity forms	Powder containing at least 90% curcumin; oil- and water-soluble powders and liquids containing 0.5-10% curcumin.

(ii) TURMERIC

Technological functions	Dye.
Synonyms	Turmeric, turmeric powder (turmeric rhizome powder, also called turmeric), Indian saffron, yellow turmeric; English turmeric root, turmeric yellow, powderer turmeric, curcuma, safran des Indes, Indian saffron; German Kurkumawurzel, Kurkuma; fr. curcumapulver, "racine de curcuma".
chemical name	Cm.
Structural formula	Cm.
Organoleptic properties	Yellow-brown to dark brown powder with characteristic odor and taste
Physicochemical characteristics	Heat resistance (about 150°C) and acid resistance above pH 3 are good, however, a reddish tint appears in an acidic environment. Light fastness is low.
natural source	Turmeric, or turmeric, of the Curcuma longa species grows in China, as well as in Central and South America. The rhizomes of turmeric contain an essential oil that determines its taste and smell, as well as curcumin and its derivatives, which cause the lemon-yellow color of the root.
Receipt	Turmeric rhizomes are dug up, washed, dried and ground. Impurities: plant tissue, oil, resin naturally present in turmeric roots.
Specifications
Hygiene standards	ADI 0.1 mg/kg body weight per day (calculated as curcumin). There are no hazards according to GN-98. Codex: allowed alone or in combination with other colors (in terms of pure curcumin): in low-fat margarines up to 5 mg/kg; in pickles up to 300 mg/kg. In the Russian Federation it is allowed as dye in bitter soda drinks, bitter wine, made according to recipes agreed with the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation, in an amount up to 100 mg / l (clause 3.10.8 SanPiN 2.3.2.1293-03); into margarines and other fat emulsions, dehydrated fats, into jams, jellies, marmalades and other similar fruit processing products, including low-calorie ones, into dry granulated potatoes, flakes in the amount according to TI (clauses 3.10.3, 3.10.11, 3.10 .15 SanPiN 2.3.2.1293-03); in sausages, sausages, boiled sausages, pies, boiled meat in an amount up to 20 mg / kg (clause 3.10.12 SanPiN 2.3.2.1293-03); in ice cream, popsicles, desserts, including flavored dairy products in an amount up to 150 mg/kg, in dietary full-ration food mixtures, soups in an amount up to 50 mg/kg; in glazed fruits and vegetables, canned (coloured) fruits, dry snacks based on potatoes, cereals or starch, with spices extruded or blown spicy, alcoholic drinks, flavored wines and drinks based on them, fruit wines (still and sparkling), cider, rich bakery and flour confectionery products, pasta in the amount of up to 200 mg/kg; in decorative coatings, sauces, seasonings (dry and pasty), pickles, etc., salmon-like fish, surimi minced fish in an amount up to 500 mg/kg; flavored processed cheeses, fish and crustacean pastes, smoked fish, dry snacks based on potatoes, cereals or starch, with spices except for extruded or blown spicy snacks, biologically active food supplements solid, meat and fish analogues based on vegetable proteins, soft drinks flavored in an amount up to 100 mg/kg; in mustard, fish caviar, biologically active food supplements, liquid, sugary confectionery products in an amount of up to 300 mg/kg; in shellfish semi-finished products boiled in an amount up to 250 mg/kg; edible coatings of cheeses and sausages in the amount according to TI individually or in combination with other permitted dyes (clause 3.11.1 SanPiN 2.3.2.1293-03).
application	In the production of mixed spices (curry), ice cream, confectionery, in cooking. In a number of countries, turmeric is considered not a food additive, but a spice. The dosage, according to the content of curcumin in the preparation, is usually from 0.5 to 4 g/kg. Other applications: allowed in the EU for use in pharmaceuticals and cosmetics, but due to its low light fastness, it is practically not used.
Commodity forms	Water- and oil-dispersible powders or liquids with up to 5% curcumin content.

Xylitol is a white crystalline substance, similar in calories to sugar and in sweetness to sucrose, but has no biological value.

Xylitol is found naturally in the fibers of many fruits and vegetables and can be extracted from a variety of berries, oats and mushrooms, as well as corn husks, sugarcane and birch bark.

Industrial production of xylitol occurs by processing hardwoods or corn cobs, which are hydrolyzed into xylose and catalytically hydrogenated into xylitol. China is the largest producer of xylitol in the world.

Xylitol was discovered almost simultaneously by German and French chemists in the late 19th century and became popular in Europe as a safe sweetener for people with diabetes.

Xylitol is a natural carbohydrate that looks and tastes like regular sugar. It is a natural sweetener that can be extracted from any fibrous plant material.

Xylitol is also found in the human body - the average adult produces up to 15 grams of xylitol per day with a normal metabolism.

Application of xylitol

Xylitol is widely used in the food industry as a dietary and diabetic sweetener. Xylitol is also known as food additive E967, which is a water-retaining agent, sweetener, stabilizer and emulsifier. It is added in the production of confectionery products for patients with diabetes and obesity.

In the chemical industry, xylitol is used in the production of synthetic resins, surfactants and esters.

Unlike other natural or synthetic sweeteners, xylitol is beneficial for dental health. It has the following properties: reduces the level of caries and remineralizes teeth.

Early studies in Finland in the 1970s found that compared to sucrose, xylitol did not lead to oral problems or tooth loss. Caries-causing bacteria prefer six-carbon sugars or disaccharides, while xylitol is not fermentable and cannot be used as an energy source, inhibiting bacterial growth and reproduction. Harmful microorganisms are starved in the presence of xylitol, which promotes remineralization of damaged teeth. This same property makes xylitol unsuitable for making bread, as it interferes with the yeast's ability to digest sugar.

With approximately 33% fewer calories than glucose, xylitol is a more dietary substitute for dietary sugar. Being absorbed more slowly than sugar, it does not increase its level in the blood and does not lead to hyperglycemia. This characteristic has also proven beneficial for people suffering from metabolic syndrome, a common condition that includes insulin resistance, hypertension, hypercholesterolemia, and an increased risk of blood clots.

Xylitol is used as a sweetener in medicines, chewing gums, and lozenges. Also, xylitol has a choleretic and laxative effect when consumed about 50 g per day.

Xylitol is effective in the treatment of acute middle ear infections. Research shows that chewing gums containing xylitol can prevent acute otitis media. When bacteria enter the body, they adhere to tissues using various sucrose compounds. Chewing gum and swallowing saliva clears the middle ear, while the presence of xylitol prevents the growth of bacteria in the auditory tubes that connect the nose and ears.

Also, xylitol saline solutions significantly reduce the number of nasal coagulase-negative staphylococcal bacteria, and nasal administration of xylitol is effective in asthma.

Xylitol Properties

The molecular formula of xylitol is C5H12O5, molar mass is 152.15 g/mol, density is 1.52 g/cm³, melting point is 92–96°C, boiling point is 216°C, solubility in water is ~ 1.5 g/ml .

Harm of xylitol

Xylitol does not cause serious side effects in the human body. Like most sugar alcohols, it has a laxative effect because the sugar alcohols are not completely broken down during digestion. In cases of overdose, the harm of xylitol is bloating, flatulence and diarrhea.

Also, the harm of xylitol is manifested when it is used by dogs. Xylitol is a life-threatening toxin. It leads to low blood sugar levels in dogs and can lead to loss of coordination, depression, collapse, and seizures. Doses of xylitol greater than 500-1000mg/kg body weight have been associated with liver failure in dogs, which can be fatal.

The name xylitol, perhaps familiar to many, belongs to the additive, which is registered under the marking cipher number E 967.

This product has found application in several directions at the same time.

The substance is used both as an excellent emulsifier and as a stabilizer, as well as a sweetener and a moisture-retaining agent.

Despite the purely synthetic nature of its origin, this additive has a minimal level of danger to human health.

Origin: synthetic;

Danger:minimum level;

Synonymous names:xylitol, E967, xylitol, E-967, xylitol, xylitol.

general information

Mankind got acquainted with xylitol in the 19th century. The substance was synthesized by researchers - chemists German E. G. Fischer and Frenchman M. G. Bertrand. They did not do it together, but almost at the same time. As a sweetener, the product has been used since 1930 in Finland.

Industrial production began only in the early 60s of the last century. At the same time, it was awarded the status of an additive with the marking E 967.

Waste that is obtained as a result of the processing of agricultural products of plant origin and serves as a raw material for the production of xylitol. Most often, sunflower husks, corn cobs or cotton husks are used. For this purpose, the wood of trees, as a rule, of deciduous species, is also used. Xylitol is also present in the fiber of many fruits, in mushrooms.

Produced as a result of certain technological processes and chemical reactions, in particular, xylose reduction under pressure, the product is the owner of a crystalline form and low calorific value. This compound is organic, more precisely, a polyhydric alcohol.

Hygroscopic crystals have a sweet taste, moreover, pronounced. When touched on the tongue, it leaves a characteristic pleasant chill. The smell of the substance is practically absent. In relation to acidic environments and heating, the product is quite stable. Boiling occurs closer to a temperature of +215 0 C. The melting point may fluctuate. Usually it is +93 0 С - +94.5 0 С.

Solubility in different substances is different. This product exhibits stability, for example, in relation to fatty solvents, but it has excellent solubility in the same water. You can indicate the average degree - in acetic acid, pyridine, as well as ethyl and glycols.

Effect on the body

It is considered a low-calorie product, since it is practically not absorbed by the human body.

Harm

Researchers prove that xylitol does not cause serious pathologies in the human body, since it is non-toxic and has a low glycemic index. A large amount of a substance consumed at a time can provoke bloating and diarrhea, more.

Some sources indicate a possible development with excessive passion for xylitol. Abuse of the product can also lead to increased secretion of bile. It is not recommended to eat more than 50 grams of xylitol per day.

Benefit

It is considered the best sugar substitute. Unlike the more common and used sugar, xylitol does not raise glucose levels. Therefore, it is recommended for diabetics and obese patients.

Researchers, mostly foreign, prove the possibility of using the substance in the treatment of some serious pathologies, for example, diseases of the respiratory apparatus, especially its upper region, as well as diseases of the hearing apparatus.

Xylitol has been reported to help reduce the risk of transmission (by as much as 80%) during pregnancy from mother to baby of the dangerous bacterium Streptococcus mutans, which contributes to tooth decay.

Nasal administration of xylitol is a fairly effective treatment for asthma.

Usage

In the food industry, E 967 is mainly used as a sweetener. The substance is especially popular for the production of diabetic products and for obese patients. Xylitol is also found in chewing gums.

E 967 is an excellent stabilizer for edible fats. Thanks to the additive, you can significantly extend the shelf life of products, for example, milk concentrates, meat products.

E 967 is used by manufacturers of oral care products. In this regard, the combination of its sweetness and antibacterial properties helps to create quality products, such as toothpastes, sanitary napkins, rinses, and other products.

Xylitol is used as a moisture-retaining agent, as well as a thickening and gelling ingredient in products intended for hair and skin care.

Xylitol is also in demand in the pharmaceutical industry. It is included in some pharmaceuticals that are considered safe for certain conditions, usually diabetics and obese people. These are, for example, vitamins, syrups, potions, and other preparations.

As a moisture stabilizer and plasticizer, E 967 is used in the paper industry and in the production of cellophane. Xylitol is used for the production of detergents, glues, varnishes, synthetic resins and other products of this kind.

Legislation

Additive E 967 is allowed at the state level, which is confirmed by legislative acts and relevant standards in many states. Among them are the countries of the European Union, the former CIS countries, Ukraine, the Russian Federation.

E 967 additive. Xylitol

Applications

Benefit or harm?

Xylitol Properties

Application of xylitol