Food supplement e 967. E967 - Xylitol

Due to the distinctive chemical and physical parameters of food antiflaming E967, Xylitol can be attributed to the group of polyhydric alcohols, which are often referred to as pentit. It is worth emphasizing that in its appearance the food antiflaming E967 Xylitol is a crystals with hygroscopicity. and distinguished by their colorless color, as well as a pronounced cloyingly sweet taste. The physical properties of the substance make it possible to dissolve food antiflaming E967 Xylitol in solutions containing water, various alcohols or glycols, as well as pyrilin and acetic acid.

It is noteworthy that the level of calorie content of food antiflaming E967 Xylitol is quite close to that of ordinary sugar. The calorie content of one gram of xylitol is 3.67 kcal. For comparison, one gram of sugar accounts for about 4 kcal. As you can see, the difference is really not high, which distinguishes food antiflaming E967 Xylitol from other sweeteners. In addition, xylitol does not carry any biological value for the human body, such as sucrose.

However, even such a calorie level of the food antiflaming E967 Xylitol, which is quite close to sugar, allows the supplement to be used as a substitute for sucrose. most often, sugar substitutes are found in foods classified as dietary or diabetic products. This is because for people with diabetes or obesity, it is important to monitor not only the level of calories, but also indicators of blood sugar levels. For diabetics, this information is simply vital, as it plays an important role in the normal well-being of a person.

In addition to the food industry, as is often the case, the sweetener and food antiflaming E967 Xylitol is used in medicine and pharmacology. As it turned out, food antiflaming E967 Xylitol has laxative, and in addition, choleretic properties. In the chemical industry, food antiflaming E967 Xylitol is obtained through a xylose reduction process that takes place under pressure. Since the material for obtaining the additive is vegetable raw materials, for example, corn cobs, sunflower husks or cotton husks, we can safely classify food antiflaming E967 Xylitol as a substance of natural origin.

In addition to the so-called agricultural waste, food antiflaming E967 Xylitol is obtained from the wood of deciduous trees. Antiflaming E967 is used in the food industry, and is also used as a drug for the treatment of gastrointestinal diseases, as well as for ailments associated with such an organ of the human body as the middle ear. Quite often, it is xylitol that becomes a component of chewing gums, and not only due to its ability to replace sugar.

As a result of the research, it was found that the food antiflaming E967 Xylitol has a beneficial effect on tooth enamel. In the chemical industry, food antiflaming E967 Xylitol is used in the production of surface-active compounds, esters, and resins of synthetic origin.

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White crystalline powder without a definite odor with a pronounced sweet taste (approximately equal to sugar). After consumption, it leaves a characteristic cooling aftertaste on the tongue. Differs in good solubility in water, average - in ethylene, pyridine, glycols and acetic acid. In fatty solvents, food additive E967 does not dissolve.

Xylitol is produced industrially from agricultural waste by reducing xylose under pressure. Despite the high calorie content, which is on the same level as sugar, the biological value of the E967 food additive is very low. The ability not to affect blood glucose levels makes xylitol popular as a sugar substitute for obesity and diabetes.

Purpose

Generally, food additive E967 is used as a sugar substitute, stabilizer, water-retaining agent, emulsifier and flavor enhancer. As a rule, this substance is used in the production of low-calorie and sugar-free foods, as well as fermented milk desserts, canned fruits and vegetables. In addition, xylitol is often included in starch-based dried fruit products, confectionery products, sauces, mustard, mayonnaise, meat and sausage products.

Impact on the body

Subject to the maximum allowable dose of consumption, the food additive E967 does not have a negative effect on the human body. However, a number of studies have found xylitol to have choleretic and laxative properties, as well as the ability to cause bladder cancer.

The maximum allowable daily dose

Permissions to use

Food additive E967 is approved for use in food production in Russia and the European Union.

Until 2008 cryptoxanthin E 161c used to tint food or to improve the appearance of the product, after it lost color during heat treatment. It has not received much popularity from manufacturers. A 2008 additive E 161s cryptoxanthin has not passed the tests and trials in the European Union and has been banned for its intended use in the food industry. In the same year, its use was banned in a number of CIS countries.

Some sources describe the maximum allowable daily dose of cryptoxanthin up to 5 mg for an adult. According to unverified data, the use of E161c supplements in food leads to disruption of the gastrointestinal tract and to diseases of the organs involved in the digestion process. Does not affect the appearance and development of allergic reactions. There was also no negative effect on the manifestation of child hyperactivity syndrome.

CROSCARAMELLOSE E 468

CROSCARAMELLOSE E 468 is approved for use in the food industry in the Russian Federation in accordance with the standards and TI (see Hygienic Standards below).

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: Carboxymethylcellulose has ester bonds, due to which it is easily split, and its residues decompose. The permissible daily intake of the additive E 468 is not defined due to the lack of documents confirming its use. Pre-additive E 468 on the territory of the Russian Federation is allowed for use on a par with linear cellulose ethers. Carboxymethylcellulose is non-toxic and does not irritate the skin. When working with technical views E 468 it is necessary to exclude the possible ingress of its dust on the mucous membranes of the eyes and respiratory tract. If you inhale dust or get particles in your eyes, you should immediately contact the first-aid post for medical help.

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. It should not be used by pregnant women, as it has strong tonic properties. In general, it can be consumed only in very small portions, because a few grams of spice taken orally, especially fresh and high-quality ones, can cause poisoning and even lead to death.

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 it 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

Xanthan gum is approved for use in the food industry in the Russian Federation in accordance with the standards and TI (see Hygienic Standards below) as a thickener, stabilizer and gelling agent, in baby food for children under 3 years of age and dietary products for patients with disabilities gastrointestinal tract, protein malabsorption and metabolic disorders in children from birth.

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

In the food industry, xylitol is used in the manufacture of low-calorie and sugar-free products. By using E 967 add sweetness to desserts based on dairy products, fruits and vegetables, cereals, eggs. Xylitol is added in the process of making breakfast cereals, popsicles, ice cream, marmalade, jam, jelly, glazed fruit, candy, caramel, chocolate. Also food supplement E 967 can be used in the production of products from dried fruits, based on starch, muffins, flour confectionery. The substance is also used in the manufacture of chewing gum, mustard, sauces, meat and sausage products, mayonnaise. Xylitol is used as a sweetener, stabilizer, water-retaining agent, emulsifier. In medicine, xylitol is used in injectable solutions. In pharmaceuticals, it is widely used to create sweet chewable tablets, vitamin complexes, mixtures and syrups that are safe for people suffering from obesity and diabetes.

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 has such serious consequences for the human body that the experts decided to exclude the food additive from the list of chemical compounds allowed for use in the food industry. Currently 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.

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, 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	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, 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	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 (from the Greek xylon - "cut down tree") is one of the most popular. The substance was given to the world by Hermann Emil Fischer. A German chemist was the first to isolate sweet alcohol from beech wood. Xylitol's unique antibacterial properties were later identified and made it a world-class product. (the volume of the consumer market of the additive exceeds 190 thousand tons per year).

The product's name

Xylitol is the name of the additive according to GOST R 53904-2010. International synonym for Xylitol.

Other names:

• xylitol;
• pentite;
• 1,2,3,4,5-pentahydroxypentane.

Substance type

According to the main technological function, the additive E 967 is included in the category. In practice, the physical and chemical properties of xylitol make it possible to use it as an emulsifier, consistency stabilizer, and water-retaining agent.

Xylitol is a polyhydric alcohol. In its natural form, it is found in berries, mushrooms, fibers of vegetables and fruits and can be obtained by extraction. This is how xylitol was produced in the middle of the last century.

Now they have found a cheaper and more productive way. The raw materials for obtaining the additive are: cotton husks, birch sawdust, corn cobs, sunflower husks. It is allowed to use other agricultural waste containing sufficient amounts of five-carbon monosaccharides (pentoses).

In the first stage of production, D-xylose (“wood sugar”) is isolated from the starting material by hydrolysis. The reaction proceeds in the presence of mineral acids, usually hydrochloric. The xylose is then reduced to xylitol and purified.

The product is produced in food grade and pharmaceutical grade. They differ from each other in the degree of purification (the latter has a higher indicator).

Properties

Package

Additive E 967 has the ability to absorb moisture from the air, so it is packed in bags of dense polyethylene and hermetically sealed. The outer packaging is:

• winding cardboard drums;
• multilayer kraft paper bags;
• polypropylene bags.

For retail sale, xylitol is packaged in plastic jars with a screw cap or plastic bags of 10, 100, 200, 250 g.

Where and how is it applied

Additive E 967 is in high demand in the global food industry. It is allowed in 35 countries, including Russia.

Most sweets, flour confectionery, jams, fruit and vegetable purees and other dietary products are made on the basis of xylitol. The substance is considered an ideal sweetener, as it has a smooth sweet taste without extraneous notes, a low glycemic index (4 kcal / g).

As a sugar substitute, the E 967 additive is used in the composition of:

• ice cream, dairy desserts and similar products. Xylitol improves consistency, stabilizes the crystallization of fats, increases the shelf life of products;
• (the additive reduces the viscosity of the mass, improves fluidity);
• muffins (improves the structure of the crumb);
• . The additive improves the taste and color, prolongs the shelf life by slowing down the development of pathogenic microflora. The property of xylitol to retain moisture is used to increase the mass of the finished product;
• fruits, sweets, covered with .

A popular use of the E 967 additive is the production of chewing gum. Xylitol does not adversely affect the oral cavity. Moreover, many dentists consider the substance to be beneficial for dental health (for example, Doctor of Medical Sciences G. E. Afinogenov).

For this reason, the sweetener is widely used to improve the taste of toothpastes, rinses and the like. , containing at least 10% of the substance, protects tooth enamel from the adhesion of pathogenic bacteria. An important condition: the hygienic substance must be in the oral cavity for at least 3 minutes.

The functions of the additive E 967 in the composition of various cosmetic products are diverse:

• moisturizing agent in makeup removers, tonics, lotions;
• consistency stabilizer in shampoos, hair rinses containing surfactants. Additionally, xylitol reduces the aggressive action of chemicals;
• cleansing, antimicrobial component in face creams, foams for washing. Xylitol improves texture, increases shelf life.

A major consumer of the E 967 additive is the pharmaceutical industry.

Xylitol as a sweetener is included in mixtures, lozenges, syrups,.

In folk medicine, the substance is used as a choleretic, anti-asthmatic, antibacterial agent. Healers recommend xylitol for the treatment of constipation, asthma, otitis, osteoporosis.