Nutritional supplements. Food additives in food and their impact on human health

In the modern world, there are practically no people left who would eat only completely natural food. If you do not live far from civilization, somewhere in the forest, tundra, jungle or other exotic places, then the advice is not to tune in to life without nutritional supplements (E-supplements). Every consumer should know that they can be in almost any product and take this fact into account.

This article will be your permanent guide to nutritional supplements in food (see Table below). It will help you quickly find the necessary information and determine the degree of harmfulness of the purchased product.

In order to properly answer the question of how to treat the use of food products with nutritional supplements, it is necessary to recognize and weigh the main disadvantages and advantages of their use. Advantages - the product is better preserved, has a seductive appearance. Disadvantages - your body wears out, processing various chemicals, in simple terms - this is harmful to your health. And at certain doses of use, it becomes already dangerous.

Everyone has their own attitude to their health and their priorities in life. Many have come to terms with the daily use of products with additives, and many, on the contrary, consciously refuse almost everything in the store. But the fact that no one wants to get poisoned from an overdose of various chemicals or starve to exhaustion is for sure. Therefore, the main advice is to carefully study the composition indicated on the label of food products, and know the measure in their consumption.

It is also impossible to believe blindly that the truth was written on the label. It is not uncommon for manufacturers to add additives "by eye" which can result in a product that is dangerously over-concentrated. And it happens that the manufacturer deliberately exceeds the norm in order to hide the shortcomings of the product (staleness, poor quality of raw materials).

Unfortunately, the exact composition can only be found in specialized modern laboratories. The task of the buyer is to collect available information about the product and draw the right conclusion. The more experience and knowledge in determining the quality of a food product, the more likely it is to buy a benign product.

It should be said that not all food additives are chemicals. There are also natural ones, which, however, are much less. On the labels, you can also often find a cryptic phrase like "identical to natural". Make no mistake, these supplements are not natural and are also synthetically produced. Identical natural supplements are synthesized in the likeness of a natural substance. And artificial additives are substances that do not exist in nature, but they can imitate taste, color, smell. They must be treated with the utmost caution.

Learn to live with nutritional supplements

You don't have to fanatically avoid all foods with additives, just as you don't have to be a chip and Coke eater. To minimize the harmful effects of chemicals on your health, take the following helpful tips:

Eat vegetables and fruits every day. Dietary fiber (fiber) substance pectin (soluble fiber that gives hardness) helps the body cleanse itself of toxic substances.

Do not use chemicals when the body is weakened (illness, weak immunity).

And once again about the measure - do not eat a lot of food with food additives at once. The body can process chemicals in a certain limited amount. When the norm of the use of chemicals is exceeded, human health can be undermined and fail.

Avoid foods with unusually bright colors - a clear sign of the presence of artificial colors. Dyes can also be natural. Unusually for the season, fresh imported vegetables and fruits are also a reason to think.

Avoid subjecting food stuffed with chemicals to heat or other forms of processing, which may result in the formation of hazardous substances. If you still need to heat (frying, for example), then first study the composition of the product and the possible reaction of their ingredients. The sugar substitute aspartame (E-951), sodium nitrite (E-250) are vivid examples when, when heated, substances are formed that are much more dangerous than the additives themselves.

Information about nutritional supplements - a weapon in the hands of the buyer

Each supplement has its own acceptable daily intake (ADI), which must be taken into account when making products. But manufacturers do not indicate the mass of additives on the product packaging and do not indicate the amount of the product at which the permissible dose of the additive would not be exceeded. Therefore, the DSD figures will not bring any benefit to the average consumer.

Good to know: the list of all ingredients of the product (including food additives) indicated on the package is compiled in descending order of their number. In other words, the product has the most ingredient listed first and the least ingredient listed last.

Below is a table of nutritional supplements that will be very useful for the consumer and will help him in the right choice of food. The table is constantly updated - new data on each food additive is added. If there is no information about the level of danger, then this does not mean that the additive is safe.

Pay special attention to the additives that are highlighted in red in the table - they are very dangerous and forbidden. If you find any in the composition of food products, immediately refuse to buy. Avoid products with hazardous additives marked in yellow. The average level of danger should alert the buyer to insecurity. Do not experiment with "suspicious" and unapproved additives. Pay special attention to additives that are highlighted in red - they very dangerous and forbidden. If you find any in the composition of food products, immediately refuse to buy. Avoid foods with hazardous additives marked in yellow. The average level of danger should alert the buyer to insecurity. "Suspicious" and unapproved supplements should also not be experimented with.

Remember that the negative impact of a substance on human health takes place if it is not used in moderation. There are no absolutely safe and dangerous food additives. For example, salt and sugar are considered safe additives, but when used in excess, they can significantly harm the human body. The same goes for harmful additives - with a small dose, your body can handle them without consequences. Do not panic when studying the composition of the product - think soberly and choose the best.

Also, keep in mind that some additives are not approved not because of their danger and harm, but only because the necessary tests have not been carried out.

Please note that nutritional supplements can be designated differently on the product label: by coding, by the full or partial name of the substance, or both. Even the code can be described in different ways - through a space, through a dash or together. Example: E-101, E101, E 101. You can find the required component in the table, if not by code, then by name.

To quickly search for a nutritional supplement in the table, use the keyboard shortcut "CTRL+F". Just dial the number or name. The table is constantly updated with new data.

Table - Food additives in food

Code	Code variations	Name of food additive	Level of danger and impact on health	Usage
E-100	E100, E100, E-100	Dye yellow-orange curcumin - curcumin	Safe and useful. Must be limited in quantity. Allowed	Dairy products, oils
E-101	E101, E101, E-101	Dye yellow riboflavin (vitamin B2) - riboflavin	Low danger level and can be useful. This dietary supplement may Allowed	Baby food, oils, bread
E-101a	E101a, E 101a, E-101a	Dye yellow sodium salt of riboflavin-5-phosphate - riboflavin-5 "-phosphate sodium	Allowed	Drinks, baby food, cereals
E-102	E102, E102, E-102	Dye yellow tartrazine - tartrazine	Very dangerous. Allergic reactions, negative impact on children. Migraine and visual impairment. Banned in some countries	Ice cream, sweets, dairy products, drinks
E-103	E103, E103, E-103	Dye red alkanet, alkanine - alkanet	Dangerous. Cancer tumors.
E-104	E104, E104, E-104	Dye yellow-green yellow quinoline - quinoline yellow	Dangerous. Diseases of the gastrointestinal tract, allergic reactions,	, drinks, sweets, chewing gum,
E-105	E105, E105, E-105	Dye yellow fast yellow AB - fast yellow AB	Dangerous. Toxic impact. Banned in most countries	Confectionery, drinks
E-106	E106, E106, E-106	Dye yellow riboflavin-5-sodium phosphate - riboflavin-5-sodium phosphate	Allergic reactions, negative effects on the kidneys and vision. Banned in most countries	Dairy products, sweets
E-107	E107, E107, E-107	Dye yellow yellow 2 G - yellow 2 G	Allergic reactions. Not allowed in most countries
E-110	E110, E110, E-110	Dye yellow-orange sunset yellow FCF, orange-yellow S - sunset yellow FCF, orange Yellow S (website)	Very dangerous. Allergic reactions, carcinogen, negative impact on children. Banned in some countries	Sauces, canned food, spices, crackers, sweets, dairy products
E-111	E111, E111, E-111	Dye orange orange alpha-naphthol - orange GGN	Dangerous. Carcinogenic. Banned in most countries
E-120	E120, E120, E-120	Dye raspberry cochineal, carminic acid, carmines - cochineal, carminic acid, carmines	Average level of danger.	Dairy products, sausages, sauces, sweets, drinks
E-121	E121, E121, E-121	Dye dark red citrus red 2 - citrus red 2	Very dangerous. Cancer tumors. Banned in most countries	Coloring the peel of oranges
E-122	E122, E122, E-122	Dye red-brown azorubine, carmoisine - azorubine, carmoisine	Very dangerous. Diseases of the gastrointestinal tract, allergic reactions. Banned in some countries	Sweets, drinks
E-123	E123, E123, E-123	Dye dark red amaranth - amaranth	Very dangerous. Cancer tumors, allergic reactions. Banned in most countries	Sweets, breakfast cereals
E-124	E124, E124, E-124	Dye red ponceau 4R (crimson 4R), cochineal red A - ponceau 4R, cochineal Red A	Dangerous. Allergic reactions. Allowed
E-125	E125, E125, E-125	Dye red ponceau, crimson SX - ponceau SX
E-126	E126, E126, E-126	Dye red ponceau 6R - ponceau 6R	Dangerous. Cancer tumors. Banned in most countries
E-127	E127, E127, E-127	Dye red erythrosine - erythrosine	Dangerous. allergic reactions,
E-128	E128, E128, E-128	Dye red red 2G - red 2G	Allergic reactions, genetic changes, cancerous tumors, negative impact on children. Not allowed in most countries
E-129	E129, E129, E-129	Dye red red charming AC - allura Red AC	Dangerous. Allergic reactions. Banned in some countries
E-130	E130, E130, E-130	Dye blue blue indanthrene RS - indanthrene blue RS	Average level of danger. Cancer tumors, diseases of the gastrointestinal tract. negative impact on children. Banned in most countries
E 131	E 131, E 131, E 131	Dye blue blue patented V - patent blue v		Meat products, drinks
E-132	E132, E132, E-132	Dye dark blue indigotine, indigo carmine - indigotine, indigo carmine	Allergic reactions. Allowed
E-133	E133, E133, E-133	Dark blue brilliant blue FCF - brilliant Blue FCF	Allergic reactions. Allowed
E-140	E140, E140, E-140	Dye green chlorophylls and chlorophyllins - chlorophylis and chlorophyllins: chlorophylls chlorophyllins	Low level of danger. negative impact on children. Not allowed in most countries	Creams, ice cream, sauces
E-141	E141, E141, E-141	Dye green copper complexes of chlorophylls and chlorophyllins - chlorophyll copper complexes	Suspicious.	dairy products
E-142	E142, E142, E-142	Dye green green S - greens S	Average level of danger. Cancer tumors, allergic reactions. Allowed
E-143	E143, E143, E-143	Dye green green fast FCF - fast Green FCF	Banned in most countries	Canned vegetables and fruits, sauces, ice cream, sweets, seasonings, dry snacks
E-150a	E150a, E 150a, E-150a	Dye brown sugar color I simple (simple caramel) - plain caramel	Average level of danger. Diseases of the gastrointestinal tract.	Drinks, sweets, ice cream
E-150b	E150b, E150b, E-150b	Dye brown sugar color II, obtained by "alkaline-sulfite" technology - caustic sulphite caramel		Drinks, chocolate butter
E-150s	E150c, E 150c, E-150c	Dye brown sugar color III, obtained by "ammonia" technology - ammonia caramel	Average level of danger. Diseases of the gastrointestinal tract. May contain GMOs. Allowed	Sauces, sweets, drinks
E-150d	E150d, E150d, E-150d	Dye brown sugar color IV, obtained by "ammonia-sulfite" technology - sulphite ammonia caramel	Average level of danger. Diseases of the gastrointestinal tract. May contain GMOs. Allowed	Sauces, sweets, drinks
E-151	E151, E151, E-151	Colorant black brilliant black BN, black PN - brilliant black BN, black PN	Diseases of the gastrointestinal tract, skin, allergic reactions. Banned in some countries	Dairy products, ice cream, sweets, canned vegetables and fruits, drinks, condiments, sauces
E-152	E152, E152, E-152	Dye black coal (synthetic) - carbon black (hydrocarbon)	Average level of danger. Cancer tumors, diseases of the gastrointestinal tract. Allowed	Cheese, confectionery products
E-153	E153, E153, E-153	Dye black coal vegetable - vegetable carbon	Average level of danger. May be dangerous for children. Cancer tumors, diseases of the gastrointestinal tract. This food supplement	Drinks, confectionery
E-154	E154, E154, E-154	Colorant brown brown FK - brown FK	Dangerous. Intestinal disorders, blood pressure disorders, allergic reactions, negative impact on children. Forbidden	Smoked meats, canned fish, chips. (More details - in the sections of the site site)
E-155	E155, E155, E-155	Coloring brown chocolate brown HT - brown HT
E-160a	E160a, E 160a, E-160a	Dye yellow-orange carotenes: b-synthetic carotene, extracts of natural carotenes, provitamin A - carotenes: beta-carotene (synthetic) natural extracts		Beverages, confectionery, dairy products,
E-160b	E160b, E160b, E-160b	Dye yellow annatto, bixin, norbixin - annatto, bixin, norbixin	Low level of danger. Allergic reactions. This dietary supplement may contain GMOs. Allowed	Dairy products, cheeses, oils, seasonings, baked goods, smoked fish, chips
E-160s	E160c, E 160c, E-160c	Dye orange paprika extract, capsanthin, capsorubin - paprika extract, capsanthin, capsorubin	Allowed
E-160d	E160d, E160d, E-160d	Dye red lycopene - lycopene
E-160s	E160e, E 160e, E-160e	Dye yellow-orange b-apo-8-carotene aldehyde (C 30) - beta-apo-8'-carotenal (C 30)	Allowed
E-160f	E160f, E160f, E-160f	Dye yellow-orange ethyl ester of b-apo-8'-carotenic acid (C30) - ethyl ester of beta-apo-8'-carotenic acid (C 30)	Suspicious. Cheeses. Not allowed in most countries
E-161a	E161a, E 161a, E-161a	Dye yellow flavoxanthin - flavoxanthin	Diseases of the gastrointestinal tract. Banned in most countries
E-161b	E161b, E161b, E-161b	Dye yellow lutein - lutein	Safe and useful. Diseases of the gastrointestinal tract. Allowed
E-161s	E161s, E 161s, E-161s	Dye yellow cryptoxanthin - cryptoxanthin	Average level of danger.
E-161d	E161d, E161d, E-161d	Rubixanthin yellow dye - rubixanthin	Diseases of the gastrointestinal tract. Banned in some countries
E-161e	E161e, E 161e, E-161e	Dye yellow violoxanthin - violoxanthin	Diseases of the gastrointestinal tract. Banned in some countries
E-161f	E161f, E161f, E-161f	Dye yellow rhodoxanthin - rhodoxanthin	Diseases of the gastrointestinal tract. Banned in some countries
E-161g	E161g, E161g, E-161g	Dye orange canthaxanthin - canthaxanthin	Diseases of the gastrointestinal tract. Allowed
E-161h	E161h, E161h, E-161h	Dye orange zeaxanthin - zeaxanthin	Banned in some countries
E-161i	E161i, E161i, E-161i	Dye yellow citranaxanthin - citranaxanthin	Banned in some countries
E-161j	E161j, E161j, E-161j	Dye yellow astaxanthin - astaxanthin	Banned in some countries
E-162	E162, E162, E-162	Dye red beetroot red, betanin - beetroot red, betanin		Frozen and dried food, sausages, sweets, drinks
E-163	E163, E163, E-163	Dye red-violet anthocyanins - anthocyanins	Safe and useful. Allowed	Confectionery, yogurt, drinks
E-164	E164, E164, E-164	Dye orange - saffron	Low level of danger. Toxic effect (poisoning). Banned in some countries	Spices, sweets, tea, coffee, confectionery
E-165	E165, E165, E-165	Dye blue gardenia blue - gardenia blue	Not allowed in most countries
E-166	E166, E166, E-166	Dye orange sandalwood - sandalwood	Not allowed in most countries
E-170	E170, E170, E-170	Dye white calcium carbonates - calcium carbonates	Low level of danger. Toxic impact. Allowed
E-171	E171, E171, E-171	Dye white titanium dioxide - titanium dioxide	Suspicious. negative impact on children. Allowed	quick breakfasts,
E-172	E172, E172, E-172	Dye black, red, yellow oxides and hydroxides of iron - iron oxides and hydroxides (website)	Allowed
E-173	E173, E173, E-173	Dye metallic aluminum - aluminum	Suspicious. Liver diseases. Not allowed in most countries
E-174	E174, E174, E-174	Dye metallic silver - silver	Not allowed in most countries
E-175	E175, E175, E-175	Dye metallic gold - gold	Hypoallergenic properties. Not allowed in most countries	Confectionery, alcoholic drinks
E-180	E180, E180, E-180	Dye red ruby ​​lithol VK - lithol rubine BK	Dangerous. Diseases of the gastrointestinal tract, allergic reactions. Not allowed in most countries
E-181	E181, E181, E-181	Dye yellow-white food grade tannins - tannins, food grade	Low level of danger. Irritation of the digestive organs. Allowed	Adds astringency and astringency to drinks
E-182	E182, E182, E-182	Dye red (acidic medium) or blue (in alkaline medium) orseil, orsin - orchil	Not allowed in most countries
E-200	E200, E200, E-200	Preservative sorbic acid - sorbic acid	Low level of danger. Allergic reactions, destroys vitamin B12 in the body, a negative effect on children. Allowed	Cheeses, sweets, margarine, butter, preserves, packaged bread, dried fruits, cream for flour products (For more details, see the website sections)
E-201	E201, E201, E-201	Sodium sorbate preservative - sodium sorbate	Dangerous. Allergic reactions, negative impact on children. Allowed	Cheeses, fats and vegetable oils (except olive oil), margarine, butter, dumpling filling, mayonnaise, pastries
E-202	E202, E202, E-202	Potassium sorbate preservative - potassium sorbate	Low level of danger. Allergic reactions, negative impact on children. Allowed	Cheeses, fats and vegetable oils (except olive oil), margarine, dumpling filling, mayonnaise, pastries
E-203	E203, E203, E-203	Preservative calcium sorbate - calcium sorbate	negative impact on children. Allowed	Cheeses, fats and vegetable oils (except olive oil), butter, dumpling filling, mayonnaise, pastries
E-209	E209, E209, E-209	Preservative para-hydroxybenzoic acid heptyl ester - heptyl p-hydroxybenzoate	negative impact on children. Not allowed in most countries (More details - in the sections of the site site)
E-210	E210, E210, E-210	Preservative benzoic acid - benzoic acid	Cancer tumors, allergic reactions, a strong carcinogen, can cause stone and kidney disease, a negative effect on children. Allowed	Sauces (mayonnaise, ketchup), fish products, canned fish, soft drinks, canned fruits and vegetables, drinks
E-211	E211, E211, E-211	Preservative sodium benzoate - sodium benzoate	Very dangerous. Cancer tumors, allergic reactions, negative impact on children. Allowed	Meat and fish products, preserves, caviar, sauces, margarines, drinks, sweets
E-212	E212, E212, E-212	Potassium benzoate preservative - potassium benzoate	Cancer tumors, allergic reactions, negative impact on children. Allowed
E-213	E213, E213, E-213	Calcium benzoate preservative	Cancer tumors, allergic reactions, intestinal upset, negative impact on children. Not allowed in most countries	Sauces (mayonnaise, ketchup), fish products, canned fish, caviar, soft drinks, canned fruits and vegetables, drinks
E-214	E214, E214, E-214	Preservative para-hydroxybenzoic acid ethyl ester - ethyl p-hydroxybenzoate
E-215	E215, E215, E-215	Preservative para-hydroxybenzoic acid ethyl ester Sodium salt - sodium ethyl p-hydroxybenzoate	Cancer tumors, allergic reactions, negative impact on children. Not allowed in most countries
E-216	E216, E216, E-216	Para-hydroxybenzoic acid preservative propyl ester - propyl p-hydroxybenzoate	Very dangerous. Cancer tumors, allergic reactions, negative impact on children. Banned in most countries	Sausages, sweets
E-217	E217, E217, E-217	Preservative para-hydroxybenzoic acid propyl ester Sodium salt - sodium propyl p-hydroxybenzoate	Very dangerous. Cancer tumors, allergic reactions, intestinal upset, negative impact on children. Banned in most countries	Sausages, sweets (More details - in the sections of the site site)
E-218	E218, E218, E-218	Preservative para-hydroxybenzoic acid methyl ester - methyl p-hydroxybenzoate	Allergic reactions, negative impact on children. Not allowed in most countries
E-219	E219, E219, E-219	Preservative para-hydroxybenzoic acid methyl ester sodium salt - sodium methyl p-hydroxybenzoate	Cancer tumors, allergic reactions, negative impact on children. Not allowed in most countries	Sauces (mayonnaise, ketchup), canned fish, caviar
E-220	E220, E220, E-220	Preservative sulfur dioxide - sulphur dioxide (sulphurous acid, gas)		Preservation of meat products, fruits and dried fruits (very often used for). Container disinfection
E-221	E221, E221, E-221	Sodium sulphite preservative - sodium sulphite	Diseases of the gastrointestinal tract, allergic reactions, irritates the respiratory tract, a negative effect on children. Allowed	Container disinfection
E-222	E222, E222, E-222	Sodium hydrogen sulphite preservative	Dangerous. Diseases of the gastrointestinal tract, allergic reactions, irritates the respiratory tract, a negative effect on children. Allowed	Container disinfection
E-223	E223, E223, E-223	Preservative sodium pyrosulfite - sodium metabisulphite	Dangerous. Diseases of the gastrointestinal tract, allergic reactions, irritates the respiratory tract, a negative effect on children. Allowed	Drinks, sweets. Container disinfection
E-224	E224, E224, E-224	Potassium pyrosulfite preservative - potassium metabisulphite	Dangerous. Diseases of the gastrointestinal tract, allergic reactions, irritates the respiratory tract, a negative effect on children. Allowed	. Container disinfection
E-225	E225, E225, E-225	Potassium sulphite preservative - potassium sulphite		Container disinfection
E-226	E226, E226, E-226	Calcium sulphite preservative	Diseases of the gastrointestinal tract, allergic reactions, irritates the respiratory tract, a negative effect on children. Not allowed in most countries	Container disinfection
E-227	E227, E227, E-227	Calcium hydrogen sulphite preservative	Diseases of the gastrointestinal tract, allergic reactions, irritates the respiratory tract, a negative effect on children. Not allowed in most countries	Container disinfection
E-228	E228, E228, E-228	Preservative potassium hydrogen sulphite (potassium bisulfite) - potassium hydrogen sulphite	Dangerous. Diseases of the gastrointestinal tract, allergic reactions, irritates the respiratory tract, a negative effect on children. Not allowed in most countries	Container disinfection
E-230	E230, E230, E-230	Preservative biphenyl, diphenyl - biphenyl, diphenyl
E-231	E231, E231, E-231	Preservative orthophenylphenol - orthophenyl phenol	Cancer tumors, allergic reactions, skin diseases, negative impact on children. Not allowed in most countries
E-232	E232, E232, E-232	Preservative sodium orthophenylphenol - sodium orthophenyl phenol	Cancer tumors, allergic reactions, skin diseases, negative impact on children. Not allowed in most countries
E-233	E233, E233, E-233	Preservative thiabendazole - thiabendazole	Dangerous. Cancer tumors, allergic reactions, skin diseases, negative impact on children. Not allowed in most countries	, fruit - prevents the development of mold
E-234	E234, E234, E-234	Nisin preservative - nisin	Average level of danger. negative impact on children. This dietary supplement may contain GMOs. Allowed	, canned meats and vegetables, oils and fats, food casings, wine, beer, pastries
E-235	E235, E235, E-235	Preservative natamycin (pimaricin) - natamycin (pimaricin)	Average level of danger. Diseases of the gastrointestinal tract, allergic reactions, negative impact on children. This dietary supplement may contain GMOs. Allowed	Dairy products (cheeses, condensed milk), canned meats and vegetables, oils and fats, product casings
E-236	E236, E236, E-236	Preservative formic acid - formic acid	negative impact on children. Banned in some countries
E-237	E237, E237, E-237	Preservative sodium formate - sodium formate	negative impact on children. Not allowed in most countries	Drinks, canned vegetables
E-238	E238, E238, E-238	Calcium formate preservative	negative impact on children. Not allowed in most countries	Drinks, canned vegetables
E-239	E239, E239, E-239	Preservative hexamethylenetetramine (urotropine) - hexamethylene tetramine	Dangerous. Cancer tumors, allergic reactions, skin diseases, negative impact on children. Not allowed	Cheese, canned caviar
E-240	E240, E240, E-240	Preservative formaldehyde - formaldehyde	Very dangerous. Cancer tumors, toxic effects, allergic reactions, damage to the nervous system, negative impact on children. Banned in most countries	Meat, sausages, sweets, drinks
E-241	E241, E241, E-241	Guaiac resin preservative - gum guaicum	Suspicious. Diseases of the gastrointestinal tract. Not allowed in most countries
E-242	E242, E242, E-242	Preservative dimethyl dicarbonate - dimethyl dicarbonate	Dangerous. Allowed
E-249	E249, E249, E-249	Potassium nitrite preservative - potassium nitrite	Cancer tumors have a negative effect on the child's body. Allowed	Smoked meats
E-250	E250, E250, E-250	Preservative sodium nitrite - sodium nitrite	Average level of danger. Cause a variety of allergic and inflammatory reactions, headache, hepatic colic, irritability and fatigue. Raises blood pressure. Possibly carcinogenic. negative impact on children. Allowed
E-251	E251, E251, E-251	Preservative sodium nitrate - sodium nitrate	Cause a variety of allergic and inflammatory reactions, headache, hepatic colic, irritability and fatigue. Raises blood pressure. Possibly carcinogenic. negative impact on children. Allowed	Smoked products, sausages
E-252	E252, E252, E-252	Preservative potassium nitrate - potassium nitrate	negative impact on children. Not allowed in most countries	Smoked meats
E-260	E260, E260, E-260	Preservative acetic acid - acetic acid	Low level of danger. Toxic impact. negative impact on children. Allowed	Canned food, pastries, confectionery, mayonnaise,
E-261	E261, E261, E-261	Potassium acetate preservative - potassium acetate	Negative effect on kidney function, negative effect on children. Allowed
E-262	E262, E262, E-262	Sodium acetate preservative: sodium acetate, sodium hydroacetate (sodium diacetate) - sodium acetatessodium acetatesodium hydrogen acetate (sodium diacetate)	negative impact on children. Allowed
E-263	E263, E263, E-263	Calcium acetate preservative	negative impact on children. Not allowed in most countries
E-264	E264, E264, E-264	Preservative ammonium acetate - ammonium acetate	May cause nausea, gastrointestinal problems. Not licensed for use in Russia. negative impact on children. Not allowed in most countries
E-265	E265, E265, E-265	Preservative dehydroacetic acid - dehydroacetic acid	Banned in most countries
E-266	E266, E266, E-266	Preservative sodium dehydroacetate - sodium dehydroacetate	Banned in most countries
E-270	E270, E270, E-270	Preservative lactic acid - lactic acid	Dangerous. Dangerous for children. Load on the kidneys. This dietary supplement may contain GMOs. Allowed	Dairy products, sauces, baked goods, croutons
E-280	E280, E280, E-280	Preservative propionic acid - propionic acid	Cancer tumors. negative impact on children. Allowed
E-281	E281, E281, E-281	Preservative sodium propionate - sodium propionate		Dairy products, sauces, baked goods
E-282	E282, E282, E-282	Calcium propionate preservative	Cancer tumors. Provoke spasm of cerebral vessels. May cause migraines. negative impact on children. Not allowed in most countries	Dairy products, sauces, baked goods
E-283	E283, E283, E-283	Potassium propionate preservative - potassium propionate	Cancer tumors. Provoke spasm of cerebral vessels. May cause migraines. negative impact on children. Not allowed in most countries	Dairy products, sauces, baked goods
E-284	E284, E284, E-284	Preservative boric acid - boric acid	Allergic reactions. Allowed
E-285	E285, E285, E-285	Preservative sodium tetraborate (borax) - sodium tetraborate (borax)	Allowed
E-290	E290, E290, E-290	Preservative carbon dioxide - carbon dioxide		Alcoholic and non-alcoholic drinks
E-296	E296, E296, E-296	Preservative malic (malonic) acid - malic acid	Low level of danger. Negative effect on the child's body. Allowed	Alcoholic and non-alcoholic drinks, confectionery
E-297	E297, E297, E-297	fumaric acid preservative	Low level of danger. Allowed	Soft drinks, confectionery, pastries, curd pudding
E-300	E300, E300, E-300	Antioxidant (antioxidant) ascorbic acid, vitamin C - ascorbic acid	Low danger level and can be useful. Allergic reactions, negative effects on the urinary tract, diarrhea. This dietary supplement may contain GMOs. Allowed	Canned meat and fish, confectionery
E-301	E301, E301, E-301	Antioxidant (antioxidant) sodium salt of ascorbic acid (sodium ascorbate) - sodium ascorbate	Low danger level and can be useful. This dietary supplement may contain GMOs. Allowed	Meat and fish products
E-302	E302, E302, E-302	Antioxidant (antioxidant) calcium salt of ascorbic acid (calcium ascorbate) - calcium ascorbate	May contain GMOs. Not allowed in most countries
E-303	E303, E303, E-303	Antioxidant (antioxidant) potassium ascorbate - potassium ascorbate	May contain GMOs. Not allowed in most countries
E-304	E304, E304, E-304	Antioxidant (antioxidant) ascorbyl palmitate - ascorbyl palmitate	May contain GMOs. Allowed	Oils, dairy products
E-305	E305, E305, E-305	Antioxidant (antioxidant) ascorbyl stearate - ascorbyl stearate	Not allowed in most countries
E-306	E306, E306, E-306	Antioxidant (antioxidant) concentrate of a mixture of tocopherols - mixed tocopherols concentrate	May contain GMOs. Allowed
E-307	E307, E307, E-307	Antioxidant (antioxidant) a-tocopherol, a kind of artificial vitamin E - alpha-tocopherol (website)	Safe and useful. This dietary supplement may contain GMOs. Allowed	Oils, dairy products
E-308	E308, E308, E-308	Antioxidant (antioxidant) g-tocopherol synthetic, a kind of artificial vitamin E - synthetic gamma-tocopherol	Suspicious. Not allowed in most countries. This dietary supplement may contain GMOs	Oils, dairy products
E-309	E309, E309, E-309	Antioxidant (antioxidant) synthetic d-tocopherol, a kind of artificial vitamin E - synthetic delta-tocopherol	Suspicious. Not allowed in most countries. This dietary supplement may contain GMOs	Oils, dairy products
E-310	E310, E310, E-310	Antioxidant (antioxidant) propyl gallate - propyl gallate	Negative effect on the skin, rash. Not allowed in most countries
E-311	E311, E311, E-311	Antioxidant (antioxidant) octyl gallate - octyl gallate
E-312	E312, E312, E-312	Antioxidant (antioxidant) dodecyl gallate - dodecyl gallate	Allergic reactions, diseases of the gastrointestinal tract, allergic reactions on the skin, negative effects on the nervous system. Not allowed in most countries
E-313	E313, E313, E-313	Antioxidant (antioxidant) ethyl gallate - ethyl gallate	Diseases of the gastrointestinal tract. Not allowed in most countries
E-314	E314, E314, E-314	Antioxidant (antioxidant) guaiac resin - guaiac resin	Not allowed in most countries
E-315	E315, E315, E-315	Antioxidant (antioxidant) erythorbic (iso-ascorbic) acid - erythorbic (isoascorbic) acid	Allowed
E-316	E316, E316, E-316	Antioxidant (antioxidant) sodium erythorbate - sodium erythorbate	Allowed
E-317	E317, E317, E-317	Antioxidant (antioxidant) potassium isoascorbate - potassium isoascorbate	Not allowed in most countries
E-318	E318, E318, E-318	Antioxidant (antioxidant) calcium isoascorbate - calcium isoascorbate	Not allowed in most countries
E-319	E319, E319, E-319	Antioxidant (antioxidant) tert-butylhydroquinone - tertiary butylhydroquinone	Allowed
E-320	E320, E320, E-320	Antioxidant (antioxidant) butylhydroxyanisole - butylated hydroxyanisole (BHA)		Meat, confectionery
E-321	E321, E321, E-321	Antioxidant (antioxidant) butylhydroxytoluene - butylated hydroxytoluene (BHT)	Dangerous. Diseases of the gastrointestinal tract, liver, allergic reactions. Increases cholesterol content. This dietary supplement may contain GMOs. Allowed	Oils and fats, fish products, beer
E-322	E322, E322, E-322	Antioxidant (antioxidant) lecithins - lecithins	Low level of danger. Diseases of the gastrointestinal tract and liver. May contain GMOs. Allowed	Oils and fats, dairy products, baked goods
E-323	E323, E323, E-323	Antioxidant (antioxidant) anoxomer - anoxomer	Not allowed in most countries
E-324	E324, E324, E-324	Antioxidant (antioxidant) ethoxyquin - ethoxyquin	Not allowed in most countries
E-325	E325, E325, E-325	Antioxidant (antioxidant) sodium lactate - sodium lactate	Low level of danger. Harmful for people with lactose intolerance. May contain GMOs. Not allowed in most countries	Drinks, biscuits, meat products, canned vegetables
E-326	E326, E326, E-326	Antioxidant (antioxidant) potassium lactate - potassium lactate		Baby food, dairy products (cheese), biscuits, confectionery
E-327	E327, E327, E-327	Antioxidant (antioxidant) calcium lactate - calcium lactate	Low level of danger. Harmful for people with lactose intolerance. May contain GMOs. Allowed	Confectionery, canned vegetables
E-328	E328, E328, E-328	Antioxidant (antioxidant) ammonium lactate - ammonium lactate	Not allowed in most countries
E-329	E329, E329, E-329	Antioxidant (antioxidant) magnesium lactate - magnesium lactate	Not allowed in most countries
E-330	E330, E330, E-330	Antioxidant (antioxidant) citric acid - citric acid	Low level of danger. Cancer tumors. This dietary supplement may contain GMOs. Allowed	Drinks, pastries, confectionery
E-331	E331, E331, E-331	Antioxidant (antioxidant) sodium citrates: monosodium citrate, disubstituted sodium citrate, trisodium citrate - sodium citrates monosodium citrate disodium citrate trisodium citrate	Low level of danger. Increase in blood pressure. Allowed	Drinks, sweets, dairy products
E-332	E332, E332, E-332	Antioxidant (antioxidant) potassium citrates: monopotassium citrate, dipotassium citrate, trisubstituted potassium citrate - potassium citrates monopotassium citrate dipotassium citrate tripotassium citrate	Allowed
E-333	E333, E333, E-333	Antioxidant (antioxidant) calcium citrates: calcium citrate monocalcium citrate dicalcium citrate tricalcium citrate	Allowed
E-334	E334, E334, E-334	Antioxidant (antioxidant) tartaric acid ((L+)-) - tartaric acid (L(+)-)	Allowed
E-335	E335, E335, E-335	Antioxidant (antioxidant) sodium tartrates: monosodium tartrate, disubstituted sodium tartrate - sodium tartrates monosodium tartrate disodium tartrate	Allowed
E-336	E336, E336, E-336	Antioxidant (antioxidant) potassium tartrates: monopotassium tartrate, dipotassium tartrate - potassium tartrates monopotassium tartrate dipotassium tartrate	Allowed
E-337	E337, E337, E-337	Antioxidant (antioxidant) potassium sodium tartrate - sodium potassium tartrate	Allowed
E-338	E338, E338, E-338	Antioxidant (antioxidant) phosphoric acid - phosphoric acid	Diseases of the gastrointestinal tract. Allowed
E-339	E339, E339, E-339	Antioxidant (antioxidant) sodium orthophosphates: monosodium orthophosphate, sodium orthophosphate, sodium orthophosphate - sodium ortophosphates monosodium ortophosphate disodium ortophosphate trisodium ortophosphate	Diseases of the gastrointestinal tract. Allowed
E-340	E340, E340, E-340	Antioxidant (antioxidant) potassium orthophosphates: potassium orthophosphate, monosubstituted, dipotassium orthophosphate, potassium orthophosphate - potassium ortophosphates monopotassium ortophosphate dipotassium ortophosphate tripotassium ortophosphate	Diseases of the gastrointestinal tract. Allowed
E-341	E341, E341, E-341	Antioxidant (antioxidant) calcium orthophosphates: monocalcium orthophosphate, disubstituted calcium orthophosphate, calcium orthophosphate - calcium phosphates monocalcium ortophosphate dicalcium ortophosphate tricalcium ortophosphate	Diseases of the gastrointestinal tract. Allowed
E-342	E342, E342, E-342	Antioxidant (antioxidant) ammonium orthophosphates: monoammonium orthophosphate, disubstituted ammonium orthophosphate - ammonium phosphates monoammonium ortophosphate diammonium ortophosphate	Allowed
E-343	E343, E343, E-343	Antioxidant (antioxidant) magnesium orthophosphates: monomagnesium ortophosphate dimagnesium ortophosphate trimagnesium ortophosphate
E-344	E344, E344, E-344	Antioxidant (antioxidant) lecithin citrate - lecitin citrate	Not allowed in most countries
E-345	E345, E345, E-345	Antioxidant (antioxidant) magnesium citrate - magnesium citrate	Not allowed in most countries
E-349	E349, E349, E-349	Antioxidant (antioxidant) ammonium malate - ammonium malate	Not allowed in most countries
E-350	E350, E350, E-350	Antioxidant (antioxidant) sodium malates: sodium malate, monosodium malate - sodium malates sodium malate sodium hydrogen malate	Not allowed in most countries
E-351	E351, E351, E-351	Antioxidant (antioxidant) potassium malate - potassium malate	Not allowed in most countries
E-352	E352, E352, E-352	Antioxidant (antioxidant) calcium malates: calcium malate, monosubstituted calcium malate - calcium malates calcium malate calcium hydrogen malate	Not allowed in most countries
E-353	E353, E353, E-353	Antioxidant (antioxidant) meta-tartaric acid - metatartaric acid	Allowed
E-354	E354, E354, E-354	Antioxidant (antioxidant) calcium tartrate - calcium tartrate	Allowed
E-355	E355, E355, E-355	Antioxidant (antioxidant) adipic acid - adipic acid	Not allowed in most countries
E-356	E356, E356, E-356	Antioxidant (antioxidant) sodium adipate - sodium adipate	Not allowed in most countries
E-357	E357, E357, E-357	Antioxidant (antioxidant) potassium adipate - potassium adipate	Not allowed in most countries
E-359	E359, E359, E-359	Antioxidant (antioxidant) ammonium adipate - ammonium adipate	Not allowed in most countries
E-363	E363, E363, E-363	Antioxidant (antioxidant) succinic acid - succinic acid	Safe. Allowed	Sweets, soups, dry drinks
E-365	E365, E365, E-365	Antioxidant (antioxidant) sodium fumarate - sodium fumarates	Not allowed in most countries
E-366	E366, E366, E-366	Antioxidant (antioxidant) potassium fumarates - potassium fumarates	Not allowed in most countries
E-367	E367, E367, E-367	Antioxidant (antioxidant) calcium fumarates - calcium fumarates	Not allowed in most countries
E-368	E368, E368, E-368	Antioxidant (antioxidant) ammonium fumarates - ammonium fumarates	Not allowed in most countries
E-370	E370, E370, E-370	Antioxidant (antioxidant) 1,4-heptonolactone - 1,4-heptonolactone	Not allowed in most countries
E-375	E375, E375, E-375	Antioxidant (antioxidant) nicotinic acid - nicotinic acid	Not allowed in most countries
E-380	E380, E380, E-380	Antioxidant (antioxidant) ammonium citrates (ammonium salts of citric acid) - ammonium citrates (website)	Allowed
E-381	E381, E381, E-381	Antioxidant (antioxidant) ammonium iron citrate - ferric ammonium citrate	Not allowed in most countries
E-383	E383, E383, E-383	Antioxidant (antioxidant) calcium glycerophosphate - calcium glycerophosphate	Banned in most countries
E-384	E384, E384, E-384	Antioxidant (antioxidant) isopropyl citrate mixture - isopropil citrates	Not allowed in most countries
E-385	E385, E385, E-385	Antioxidant (antioxidant) calcium disodium salt of ethylenediaminetriacetic acid (CaNa2 EDTA) - calcium disodium ethylene diamine tetra-acetate (calcium disodium EDTA)	Allowed
E-386	E386, E386, E-386	Antioxidant (antioxidant) ethylenediaminetetraacetate disodium - disodium ethylene diamine tetra-acetate	Allowed
E-387	E387, E387, E-387	Antioxidant (antioxidant) oxystearin - oxystearin	Not allowed in most countries
E-388	E388, E388, E-388	Antioxidant (antioxidant) thiopropionic acid - thiodipropionic acid	Not allowed in most countries
E-389	E389, E389, E-389	Antioxidant (antioxidant) dilauryl thiodipropionate - dilauryl thiodipropionate	Not allowed in most countries
E-390	E390, E390, E-390	Antioxidant (antioxidant) distearylthiodipropionate - dustearyl thiodipropionate	Not allowed in most countries
E-391	E391, E391, E-391	Antioxidant (antioxidant) phytic acid - phytic acid	Banned in most countries
E-392	E392, E392, E-392	Antioxidant (antioxidant) rosemary extract - extracts of rosemary	Allowed
E-399	E399, E399, E-399	Antioxidant (antioxidant) calcium lactobionate - calcium lactobionate	Not allowed in most countries
E-400	E400, E400, E-400	Emulsifier alginic acid - alginic acid	Dangerous. Allowed
E-401	E401, E401, E-401	Emulsifier sodium alginate - sodium alginate	Dangerous. Allowed
E-402	E402, E402, E-402	Emulsifier potassium alginate - potassium alginate	Dangerous. Allowed
E-403	E403, E403, E-403	Emulsifier ammonium alginate - ammonium alginate	Dangerous. Not allowed in most countries
E-404	E404, E404, E-404	Emulsifier calcium alginate - calcium alginate	Dangerous. Allowed
E-405	E405, E405, E-405	Emulsifier propane-1,2-diol alginate - propan-1,2-diol alginate	Dangerous. Allowed
E-406	E406, E406, E-406	Agar stabilizer - agar	Safe. Allowed	Sweets, canned food, pastries
E-407	E407, E407, E-407	Emulsifier carrageenan, carrageenan salts - carrageenan and its salts		Dairy products, cheeses, ice cream, sweets,
E-407a	E407a, E407a, E-407a	Emulsifier processed seaweed - processed eucheuma seaweed	Allowed
E-408	E408, E408, E-408	Baker's yeast glycan stabilizer, thickener, emulsifier - bakers yeast glycan (website)	Not allowed in most countries
E-409	E409, E409, E-409	Stabilizer, thickener, emulsifier arabinogalactan - arabinogalactan	Not allowed in most countries
E-410	E410, E410, E-410	Emulsifier carob bean gum	Safe. Allowed	Dairy products, ice cream, canned food, bakery products
E-411	E411, E411, E-411	Oat gum stabilizer	Allowed
E-412	E412, E412, E-412	Stabilizer guar gum - guar gum	Safe. Allowed	Dairy products, ice cream, sweets, drinks, canned food
E-413	E413, E413, E-413	Emulsifier tragacaite - tragacanth	Allowed
E-414	E414, E414, E-414	Emulsifier gum arabic - acacia gum (gum arabic)	Safe. Allowed	Dairy products, sweets, ice cream, creams, drinks
E-415	E415, E415, E-415	Stabilizer xanthan gum - xanthan gum		Sweets, sauces, baked goods, dairy products
E-416	E416, E416, E-416	Emulsifier karaya gum - karaya gum	Allowed
E-417	E417, E417, E-417	Tara gum stabilizer	Allowed
E-418	E418, E418, E-418	Emulsifier gellan gum - gellan gum	Not allowed in most countries
E-419	E419, E419, E-419	Gum ghatty emulsifier	Not allowed in most countries
E-420	E420, E420, E-420	Emulsifier, moisture retainer, sweetener sorbitol, sorbitol syrup - sorbitol sorbitol sorbitol syrup	Average level of danger. Indigestion, cataract. Allowed	Sugar-free confectionery (dietary), dried fruits, chewing gum
E-421	E421, E421, E-421	Mannitol sweetener - mannitol	Low level of danger. Upset stomach, negative effect on the kidneys. Allowed	Sweets, chewing gum
E-422	E422, E422, E-422	Emulsifier, sweetener glycerin - glycerol	Safe. Allowed	Confectionery.
E-424	E424, E424, E-424	Stabilizer, sweetener kurdlan - glycerol (emulsifier)	Banned in some countries
E-425	E425, E425, E-425	Emulsifier Konjac gum Konjac glucomannan - konjac konjac gum konjac glucomannane	Dangerous. Reduces the level of cholesterol in the blood, irritation of the mucous membranes, indigestion. Allowed	Sweets, chewing gum, oils and fats, dairy products. Do not use in the manufacture of confectionery and baby food
E-426	E426, E426, E-426	Soybean hemicellulose stabilizer, thickener, emulsifier	Allowed
E-427	E427, E427, E-427	Stabilizer, thickener, emulsifier cassia gum - cassia gum	Allowed
E-429	E429, E429, E-429	Stabilizer, thickener, emulsifier peptones - peptones	Not allowed in most countries
E-430	E430, E430, E-430	Stabilizer polyoxyethylene (8) stearate - polyoxyethylene (8) stearate	Not allowed in most countries
E-431	E431, E431, E-431	Emulsifier polyoxyethylene (40) stearate - polyoxyethylene (40) stearate	Not allowed in most countries
E-432	E432, E432, E-432	Emulsifier polyoxyethylene sorbitan monolaurate (polysorbate 20, tween 20) - polyoxyethylene sorbitan monolaurate (polysorbate 20)	Not allowed in most countries
E-433	E433, E433, E-433	Emulsifier polyoxyethylene sorbitan monooleate (polysorbate 80, tween 80) - polyoxyethylene sorbitan monooleate (polysorbate 80)	Not allowed in most countries
E-434	E434, E434, E-434	Emulsifier polyoxyethylene sorbitan monopalmitate (polysorbate 40, tween 40) - polyoxyethylene sorbitan monopalmitate (polysorbate 40)	Not allowed in most countries
E-435	E435, E435, E-435	Emulsifier polyoxyethylenesorbitan monostearate (polysorbate 60, tween 60) - polyoxyethylene sorbitan monostearate (polysorbate 60)	Not allowed in most countries
E-436	E436, E436, E-436	Emulsifier polyoxyethylene sorbitan tristearate (polysorbate 65) - polyoxyethylene sorbitan tristearate (polysorbate 65)	Not allowed in most countries
E-440	E440, E440, E-440	Pectin emulsifier: pectin, amidopectin - pectins pectin amidated pectin	Safe. Allowed	Marmalade, jelly and other sweets, dairy products, mayonnaise
E-441	E441, E441, E-441	Gelatin thickener - gelatin	Banned in most countries
E-442	E442, E442, E-442	Phosphatide emulsifier ammonium salts - ammonium phosphatides	Not allowed in most countries
E-443	E443, E443, E-443	Stabilizer, thickener, emulsifier brominated vegetable oil	Not allowed in most countries
E-444	E444, E444, E-444	Emulsifier isobutyrate sucrose - sucrose acetate isobutyrate	Not allowed in most countries
E-445	E445, E445, E-445	Emulsifier esters of glycerol and resin acids - glycerol esters of wood rosins	Allowed
E-446	E446, E446, E-446	Stabilizer, thickener, emulsifier succistearin - succistearin	Banned in most countries
E-450	E450, E450, E-450	Emulsifier pyrophosphates: disubstituted sodium pyrophosphate, trisubstituted sodium pyrophosphate, tetrasodium pyrophosphate, dipotassium pyrophosphate, tetrapotassium diphosphate, dicalcium pyrophosphate, calcium dihydrogen pyrophosphate - diphosphates disodium diphosphate trisodium diphosphatetetrasodium diphosphate dipotassium diphosphate tetrapotassium diphosphate dicalcium diphosphate calcium dihydrogen diphosphate	Low level of danger. Diseases of the gastrointestinal tract. Allowed	Dairy products, processed cheeses, canned meats
E-451	E451, E451, E-451	Triphosphate emulsifier: 5-substituted sodium triphosphate, 5-substituted potassium triphosphate - triphosphates pentasodium triphosphate pentapotassium triphosphate	Diseases of the gastrointestinal tract. Allowed
E-452	E452, E452, E-452	Emulsifier polyphosphates: sodium polyphosphate, potassium polyphosphate, sodium calcium polyphosphate, calcium polyphosphate - polyphosphates sodium polyphosphates potassium polyphosphates sodium calcium polyphosphate calcium polyphophates	Diseases of the gastrointestinal tract. Allowed
E-459	E459, E459, E-459	Emulsifier b-cyclodextrin - beta-cyclodextrine (website)
E-460	E460, E460, E-460	Cellulose emulsifier: microcrystalline cellulose, powdered cellulose - cellulose microcrystalline cellulose powdered cellulose	Low level of danger. This dietary supplement may contain GMOs. Allowed	Dairy products, bread, sauces, ice cream
E-461	E461, E461, E-461	Emulsifier methylcellulose - methyl cellulose	Average level of danger. Diseases of the gastrointestinal tract. negative impact on children. This dietary supplement may contain GMOs. Allowed
E-462	E462, E462, E-462	Emulsifier ethyl cellulose - ethyl cellulose
E-463	E463, E463, E-463	Emulsifier hydroxypropylcellulose - hydroxypropyl cellulose	Diseases of the gastrointestinal tract. This dietary supplement may contain GMOs. Not allowed in most countries
E-464	E464, E464, E-464	Emulsifier hydroxypropyl methylcellulose - hydroxypropyl methyl cellulose	Average level of danger. Diseases of the gastrointestinal tract. May contain GMOs. Allowed	Sauces, canned food, sweets, dairy products
E-465	E465, E465, E-465	Emulsifier ethyl methyl cellulose - ethyl methyl cellulose	Diseases of the gastrointestinal tract. This dietary supplement may contain GMOs. Not allowed in most countries
E-466	E466, E466, E-466	Emulsifier carboxymethyl cellulose, sodium carboxymethyl cellulose - carboxy methyl cellulose, sodium carboxy methyl cellulose	Low level of danger. Diseases of the gastrointestinal tract. May contain GMOs. Allowed	Dairy products, cheeses, ice cream, mayonnaise, sweets
E-467	E467, E467, E-467	Stabilizer, thickener, emulsifier ethyl hydroxyethyl cellulose - ethyl hydroxyethyl cellulose	May contain GMOs. Banned in most countries
E-468	E468, E468, E-468	Carboxymethylcellulose emulsifier sodium salt three-dimensional - crosslinked sodium carboxymethyl cellulose	Suspicious. This dietary supplement may contain GMOs. Allowed
E-469	E469, E469, E-469	Enzymatically hydrolyzed carboxymethylcellulose emulsifier	May contain GMOs. Allowed
E-470a	E470a, E470a, E-470a	Stabilizer, thickener, emulsifier sodium, potassium and calcium salts of fatty acids - sodium, potassium and calcium salts of fatty acids	May contain GMOs. Allowed
E-470b	E470b, E470b, E-470b	Stabilizer, thickener, emulsifier Magnesium salts of fatty acids - magnesium salts of fatty acids	Allowed
E-471	E471, E471, E-471	Emulsifier mono- and diglycerides of fatty acids - mono- and diglycerides of fatty acids	Safe. This dietary supplement may contain GMOs. Allowed	Oils and fats, ice cream, dairy products
E-472a	E472a, E 472a, E-472a	Emulsifier esters of mono- and diglycerides of acetic and fatty acids - acetic acid esters of mono- and diglycerides of fatty acids	May contain GMOs. Allowed
E-472b	E472b, E472b, E-472b	Emulsifier esters of mono- and diglycerides of lactic and fatty acids - lactic acid esters of mono- and diglycerides of fatty acids	May contain GMOs. Allowed
E-472s	E472s, E 472s, E-472s	Emulsifier esters of mono- and diglycerides of citric and fatty acids - citric acid esters of mono- and diglycerides of fatty acids	Allowed
E-472d	E472d, E472d, E-472d	Emulsifier esters of mono- and diglycerides of tartaric and fatty acids - tartaric acid esters of mono- and diglycerides of fatty acids	Allowed
E-472e	E472e, E 472e, E-472e	Emulsifier esters of glycerol, diacetyltartaric and fatty acids - diacetyltartaric and fatty acid esters of glycerol	Allowed
E-472f	E472f, E472f, E-472f	Emulsifier mixed tartaric, acetic and fatty acids esters of glycerol	Allowed
E-472g	E472g, E472g, E-472g	Emulsifier succinylated monoglycerides - succinylated monoglycerides	Low level of danger. Allowed	Sauces, oils, creams
E-473	E473, E473, E-473	Emulsifier sucrose esters of fatty acids - sucrose esters of fatty acids	May contain GMOs. Allowed
E-474	E474, E474, E-474	Emulsifier saccharoglycerides - sucroglycerides	Not allowed in most countries
E-475	E475, E475, E-475	Emulsifier esters of polyglycerides and fatty acids - polyglycerol esters of fatty acids	May contain GMOs. Allowed
E-476	E476, E476, E-476	Emulsifier polyglycerol polyricinoleates - polyglycerol polyricinoleate	May contain GMOs. Not allowed in most countries
E-477	E477, E477, E-477	Emulsifier propane-1,2-diol esters of fatty acids - propane-1,2-diol esters of fatty acids	Not allowed in most countries
E-478	E478, E478, E-478	Emulsifier lactylated fatty acid esters of glycerol and propylene glycol	Not allowed in most countries
E-479b	E479b, E479b, E-479b	Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids	May contain GMOs. Not allowed in most countries
E-480	E480, E480, E-480	Emulsifier sodium dioctylsulfosuccinate - dioctyl sodium sulphosuccinate	Not allowed in most countries
E-481	E481, E481, E-481	Emulsifier sodium stearoyl-2-lactylate - s stearoyl-2-lactylate	May contain GMOs. Allowed
E-482	E482, E482, E-482	Emulsifier calcium stearoyl-2-lactylate	Not allowed in most countries
E-483	E483, E483, E-483	Emulsifier stearyl tartrate	Not allowed in most countries
E-484	E484, E484, E-484	Emulsifier stearyl citrate - stearyl citrate	Not allowed in most countries
E-485	E485, E485, E-485	Emulsifier sodium stearoyl fumarate - sodium stearoyl fumarate	Not allowed in most countries
E-486	E486, E486, E-486	Emulsifier calcium stearoyl fumarate	Not allowed in most countries
E-487	E487, E487, E-487	Emulsifier sodium lauryl sulfate - sodium laurylsulfate	Not allowed in most countries
E-488	E488, E488, E-488	Emulsifier ethoxylated mono- and di-glycerides	Not allowed in most countries
E-489	E489, E489, E-489	Emulsifier coconut oil and methyl glycoside - methyl glucoside - coconut oil ester	Not allowed in most countries
E-491	E491, E491, E-491	Stabilizer, thickener, emulsifier sorbitan monostearate SPEN 60 - sorbitan monostearate	Not allowed in most countries
E-492	E492, E492, E-492	Emulsifier sorbitan tristearate - sorbitan tristearate	Not allowed in most countries
E-493	E493, E493, E-493	Emulsifier sorbitan monolaurate, SPEN 20 - sorbitan monolaurate	Not allowed in some countries
E-494	E494, E494, E-494	Emulsifier sorbitan monooleate, SPEN 80 - sorbitan monooleate	Not allowed in some countries
E-495	E495, E495, E-495	Emulsifier sorbitan monopalmitate, SPEN 40 - sorbitan monopalmitate	Not allowed in most countries
E-496	E496, E496, E-496	Emulsifier sorbitan trioleat, SPEN 85 - sorbitan trioleat	Not allowed in most countries
E-497	E497, E497, E-497	Stabilizer, thickener, emulsifier polyoxypropylene-polyoxyethylene polymers - polyoxypropylene-polyoxyethylene polymers	Not allowed
E-498	E498, E498, E-498	Stabilizer, thickener, emulsifier partial polyglycerol esters of polycondensed fatty acids of castor oil	Not allowed
E-500	E500, E500, E-500	Acidity regulator, baking powder sodium carbonates: sodium carbonate, sodium bicarbonate, sodium sesquicarbonate, soda - sodium carbonates sodium carbonate sodium hydrogen carbonate sodium sesquicarbonate	Safe. Allowed	Bakery products
E-501	E501, E501, E-501	Acidity regulator potassium carbonates: potassium carbonate, potassium bicarbonate - potassium carbonates potassium carbonate potassium hydrogen carbonate	Dangerous. Allowed
E-503	E503, E503, E-503	Acidity regulator ammonium carbonates: ammonium carbonate, ammonium bicarbonate - ammonium carbonates ammonium carbonate ammonium hydrogen carbonate	Dangerous. Allowed
E-504	E504, E504, E-504	Acidity regulator, stabilizer magnesium carbonates: magnesium carbonate, magnesium hydroxycarbonate, magnesium hydroxycarbonate - magnesium carbonates magnesium carbonate magnesium hydroxide carbonate (syn. magnesium hydrogen carbonate)	Safe. Allowed	Chocolate, dairy products
E-505	E505, E505, E-505	Acidity regulator ferrous carbonate	Not allowed in most countries
E-507	E507, E507, E-507	Acidity regulator hydrochloric acid		Mineral waters
E-508	E508, E508, E-508	Stabilizer, thickener potassium chloride - potassium chloride	Safe. Allowed
E-509	E509, E509, E-509	Hardener calcium chloride	Allowed
E-510	E510, E510, E-510	Improver flour products ammonium chloride, ammonium chloride - ammonium chloride, ammonia solution (acidity regulator)		Yeast, bread, flour, diet food, spices, sweets
E-511	E511, E511, E-511	Magnesium chloride hardener - magnesium chloride	Allowed
E-512	E512, E512, E-512	Emulsifier, stabilizer tin chloride - stannous chloride
E-513	E513, E513, E-513	Acidity regulator sulfuric acid - sulphuric acid	Very dangerous. Intestinal upset, negative effects on the liver. Allowed	Yeast, drinks
E-514	E514, E514, E-514	Acidity regulator sodium sulfates: sodium sulfate, sodium hydrogen sulfate - sodium sulphates sodium sulphate sodium hydrogen sulphate	Allowed
E-515	E515, E515, E-515	Acidity regulator potassium sulfates: potassium sulfate, potassium hydrogen sulfate - potassium sulphates potassium sulphate potassium hydrogen sulphate	Allowed
E-516	E516, E516, E-516	Acidity regulator calcium sulfate	Allowed	, tomatoes, yeast, dairy products
E-517	E517, E517, E-517	Improver flour products ammonium sulfate - ammonium sulphate	Allowed	Boosts active yeast, increases volume
E-518	E518, E518, E-518	Ammonium sulfate hardener - magnesium sulphate (epsom salts), (acidity regulator)	Allowed	Yeast, starter cultures, canned vegetables (For more details, see the website sections)
E-519	E519, E519, E-519	Preservative, color stabilizer copper sulfate - cupric sulphate	Not allowed in most countries
E-520	E520, E520, E-520	Aluminum sulfate hardener	Not allowed in most countries
E-521	E521, E521, E-521	Hardener sodium aluminum sulfate (alum sodium) - aluminum sodium sulphate	Not allowed in most countries	Fish and meat products, canned fruits and vegetables. Fruit peeler
E-522	E522, E522, E-522	Acidity regulator aluminum-potassium sulfate (aluminum-caldium alum) - aluminum potassium sulphate	Not allowed in most countries
E-523	E523, E523, E-523	Acidity regulator aluminum ammonium sulfate (ammonium alum) - aluminum ammonium sulphate	Not allowed in most countries
E-524	E524, E524, E-524	Acidity regulator sodium hydroxide - sodium hydroxide	Allowed
E-525	E525, E525, E-525	Acidity regulator potassium hydroxide - potassium hydroxide	Allowed
E-526	E526, E526, E-526	Calcium hydroxide hardener	Allowed
E-527	E527, E527, E-527	Acidity regulator ammonium hydroxide - ammonium hydroxide	Very dangerous. Intestinal upset, negative effects on the liver. Banned in some countries
E-528	E528, E528, E-528	Acidity regulator magnesium hydroxide - magnesium hydroxide	Allowed
E-529	E529, E529, E-529	Improver flour products calcium oxide - calcium oxide	Allowed
E-530	E530, E530, E-530	Anti-caking agent magnesium oxide - magnesium oxide	Allowed
E-535	E535, E535, E-535	Anti-caking agent sodium ferrocyanide - sodium ferrocyanide	Not allowed in most countries
E-536	E536, E536, E-536	Anti-caking agent potassium ferrocyanide - potassium ferrocyanide	Allowed
E-537	E537, E537, E-537	Anti-caking agent iron hexacyanomanganate - ferrous hexacyanomanganate	Not allowed in most countries
E-538	E538, E538, E-538	Anti-caking agent calcium ferrocyanide - calcium ferrocyanide	Not allowed in most countries
E-539	E539, E539, E539	Sodium thiosulfate stabilizer - sodium thiosulphate	Allowed	Bakery
E-540	E540, E540, E-540	Emulsifier dicalcium diphosphate - dicalcium diphosphate (acidity regulator)	Banned in most countries
E-541	E541, E541, E-541	Emulsifier sodium aluminum phosphate: acidic, basic - sodium aluminum phosphate: acidic basic	Not allowed in most countries
E-542	E542, E542, E-542	Anti-caking agent bone phosphate, its basis is calcium phosphate 3-basic - bone phosphate (essentiale calcium phosphate, tribasic)	Not allowed in most countries
E-550	E550, E550, E-550	Emulsifier sodium silicates: sodium silicate, sodium metasilicate - sodium silicates: sodium silicate sodium metasilicate	Not allowed in most countries
E-551	E551, E551, E-551	Emulsifier silicon dioxide - silicon dioxide	Allowed	dairy products
E-552	E552, E552, E-552	Emulsifier calcium silicate	Not allowed in most countries
E-553a	E553a, E 553a, E-553a	Anti-caking agent Magnesium silicate, magnesium trisilicate - magnesium silicate magnesium trisilicate	Allowed
E-553b	E553b, E553b, E-553b	Anti-caking agent talc - talc	Allowed
E-554	E554, E554, E-554	Sodium aluminum silicate anti-caking agent	Not allowed in most countries
E-555	E555, E555, E-555	Anti-caking agent potassium aluminum silicate - potassium aluminum silicate	Not allowed in most countries
E-556	E556, E556, E-556	Anti-caking agent calcium aluminum silicate	Not allowed in most countries
E-557	E557, E557, E-557	Anti-caking agent zinc silicate - zink silicate	Not allowed in most countries
E-558	E558, E558, E-558	Anti-caking agent bentonite - bentonite	Allowed
E-559	E559, E559, E-559	Anti-caking agent aluminosilicate (kaolin) - aluminum silicate (kaolin)	Not allowed in most countries
E-560	E560, E560, E-560	Anti-caking agent potassium silicate - potassium silicate	Not allowed in most countries
E-561	E561, E561, E-561	Acidity regulator vermiculite - vermiculite	Not allowed
E-562	E562, E562, E-562	Acidity regulator sepiolite - sepiolite	Not allowed
E-563	E563, E563, E-563	Acidity regulator sepiolite clay - sepiolitic clay	Not allowed
E-566	E566, E566, E-566	Acidity regulator natrolite-phonolite - natrolite-phonolite	Not allowed
E-570	E570, E570, E-570	acidity regulator fatty acids	May contain GMOs. Allowed
E-572	E572, E572, E-572	Anti-caking agent magnesium stearate - magnesium stearate, calcium stearate (emulsifier)	Banned in most countries
E-574	E574, E574, E-574	Acidity regulator gluconic acid (D-) - gluconic acid (d-)	Not allowed in most countries
E-575	E575, E575, E-575	Acidity regulator glucono-d-lactone - glucono-delta-lactone	Allowed	Meat and fish products, sweets
E-576	E576, E576, E-576	Acidity regulator sodium gluconate - sodium gluconate	Not allowed in most countries
E-577	E577, E577, E-577	Acidity regulator potassium gluconate - potassium gluconate	Not allowed in most countries
E-578	E578, E578, E-578	Calcium gluconate hardener	Allowed
E-579	E579, E579, E-579	Ferrous gluconate color stabilizer	Not allowed in most countries	Canned olives (olives)
E-580	E580, E580, E-580	Acidity regulator magnesium gluconate - magnesium gluconate	Not allowed in most countries
E-585	E585, E585, E-585	Ferrous lactate color stabilizer	Allowed
E-586	E586, E586, E-586	Antioxidant, Stabilizer 4-Hexylresorcinol - 4-hexylresorcinol	Allowed
E-598	E598, E598, E-598	Acidity regulator synthetic calcium aluminates
E-599	E599, E599, E-599	Acidity regulator perlite - perlite
E-620	E620, E620, E-620	Amplifier of taste and aroma, flavoring glutamic acid - glutamic acid	Dangerous. Allergic reactions. negative impact on children. This dietary supplement may contain GMOs. Allowed
E-621	E621, E621, E-621	Amplifier of taste and aroma, monosodium glutamate flavor - monosodium glutamate	Allergic reactions. negative impact on children. This dietary supplement may contain GMOs. Allowed
E-622	E622, E622, E-622	Amplifier of taste and aroma, flavoring monopotassium glutamate - monopotassium glutamate
E-623	E623, E623, E-623	Flavor and aroma enhancer, calcium diglutamate flavoring - calcium glutamate	negative impact on children. This dietary supplement may contain GMOs. Not allowed in some countries
E-624	E624, E624, E-624	Flavor enhancer, monoammonium glutamate flavor - monoammonium glutamate (website)	negative impact on children. This dietary supplement may contain GMOs. Not allowed in some countries
E-625	E625, E625, E-625	Magnesium glutamate flavor and flavor enhancer - magnesium glutamate	negative impact on children. This dietary supplement may contain GMOs. Not allowed in some countries
E-626	E626, E626, E-626	Flavor and aroma enhancer, flavoring guanylic acid - guanylic acid
E-627	E627, E627, E-627	Amplifier of taste and aroma, flavoring sodium guanylate disubstituted - disodium guanylate
E-628	E628, E628, E-628	Amplifier of taste and aroma, flavoring 5'-potassium guanylate disubstituted - dipotassium 5'-guanylate	Intestinal disorders. This dietary supplement may contain GMOs. Not allowed in some countries
E-629	E629, E629, E-629	Flavor and aroma enhancer, flavor 5'-calcium guanylate - calcium 5'-guanylate
E-630	E630, E630, E-630	Flavor and aroma enhancer, flavoring inosinic acid - inosinic acid	Intestinal disorders. This dietary supplement may contain GMOs. Allowed
E-631	E631, E631, E-631	Amplifier of taste and aroma, flavoring sodium inosinate disubstituted - disodium inosinate	Intestinal disorders. It has a negative effect on children. This dietary supplement may contain GMOs. Allowed
E-632	E632, E632, E-632	Flavor and aroma enhancer, dipotassium inosinate flavor - dipotassium inosinate	Intestinal disorders. Not allowed in most countries. This dietary supplement may contain GMOs
E-633	E633, E633, E-633	Flavor and aroma enhancer, flavor 5'-inosinate calcium - calcium 5'-inosinate	Intestinal disorders. Not allowed in most countries. This dietary supplement may contain GMOs
E-634	E634, E634, E-634	Flavor enhancer, flavor enhancer calcium 5'-ribonucleotides	Intestinal disorders. Not allowed in most countries
E-635	E635, E635, E-635	Flavor enhancer, flavoring agent	Intestinal disorders. Not allowed in most countries
E-636	E636, E636, E-636	Flavor and aroma enhancer, flavoring maltol - maltol	Dangerous. Banned in most countries
E-637	E637, E637, E-637	Flavor and aroma enhancer, flavoring ethyl maltol - ethyl maltol	Dangerous. Allowed
E-640	E640, E640, E-640	Flavor enhancer, flavoring glycine and its sodium salt - glycine and its sodium salt	Not allowed in most countries
E-641	E641, E641, E-641	Flavor and aroma enhancer, flavoring l-leucine - l-leucine	Low danger level and can be useful. Not allowed in most countries
E-642	E642, E642, E-642	Flavor and aroma enhancer, flavor lysine hydrochloride - lysine hydrochloride	Allowed
E-650	E650, E650, E-650	Flavor and aroma enhancer, flavor zinc acetate - zinc acetate	Allowed
E-700	E700, E700, E-700	Antibiotic bacitracin - bacitracin	Allowed
E-701	E701, E701, E-701	Antibiotic tetracyclines - tetracyclines	Allowed
E-702	E702, E702, E-702	Antibiotic chlortetracycline - chlortetracycline
E-703	E703, E703, E-703	Antibiotic oxytetracycline - oxytetracycline
E-704	E704, E704, E-704	Antibiotic oleandomycin - oleandomycin	Allowed
E-705	E705, E705, E-705	Antibiotic penicillin G potassium - penicillin-g-potassium	Allowed
E-706	E706, E706, E-706	Antibiotic penicillin G - sodium salt - penicillin-g-sodium	Allowed
E-707	E707, E707, E-707	Antibiotic penicillin G procaine - penicillin-g-procaine	Allowed
E-708	E708, E708, E-708	Antibiotic penicillin-g-aminobenzoic - penicillin-g-benzathyne	Allowed
E-710	E710, E710, E-710	Antibiotic spiramycin - spiramycins	Allowed
E-711	E711, E711, E-711	Virginiamycin antibiotic - virginiamicins	Allowed
E-712	E712, E712, E-712	Antibiotic flavophospholipol - flavophospholipol	Allowed
E-713	E713, E713, E-713	Antibiotic tylosin - tylosin	Allowed
E-714	E714, E714, E-714	Antibiotic monensin - monensin	Allowed
E-715	E715, E715, E-715	Antibiotic avoparcin - avoparcin	Allowed
E-716	E716, E716, E-716	Antibiotic salinomycin - salinomycin	Allowed
E-717	E717, ​​E717, ​​E-717	Antibiotic avilamycin - avilamycin	Allowed
E-900	E900, E900, E-900	Antiflaming dimethylpolysiloxane - dimethyl polysiloxane		Canned food, drinks, sweets, chewing gum
E-901	E901, E901, E-901	Glazing beeswax, white and yellow - beeswax, white and yellow		, sweets, chewing gum
E-902	E902, E902, E-902	Glazing candle wax - candelilla wax	Low level of danger. Allergic reactions. Allowed
E-903	E903, E903, E-903	Glazing agent carnauba wax - carnauba wax	Safe. Allergic reactions. Allowed	Fruits, sweets, chewing gum
E-904	E904, E904, E-904	Glazing shellac - shellac	Allergic reactions. Allowed	Confectionery, fruits, coffee, chewing gum
E-905a	E905a, E 905a, E-905a	Glazing agent vaseline oil “food grade” - mineral oil, food grade	Suspicious. Not allowed
E-905b	E905b, E905b, E-905b	Vaseline glazing agent - petrolatum (petroleum jelly)	Suspicious. Not allowed	Fruits, sweets, chewing gum
E-905s	E905c, E 905c, E-905c	Glazing agent paraffin - petroleum wax	Low level of danger. Allowed	Fruits, sweets, chewing gum
E-906	E906, E906, E-906	Glazing agent benzoin gum	Suspicious. Not allowed in most countries
E-907	E907, E907, E-907	Glazing agent poly-1-decene hydrogenated - crystalline wax (website)	Negative effect on the skin, rash. Banned in most countries
E-908	E908, E908, E-908	Glazing wax rice bran - rice bran wax	Not allowed in most countries
E-909	E909, E909, E-909	Spermaceti wax glazing agent - spermaceti wax	Not allowed in most countries
E-910	E910, E910, E-910	Glazing wax esters - wax esters	Not allowed in most countries
E-911	E911, E911, E-911	Fatty acid glazing agent methyl esters - methyl esters of fatty acids	Not allowed in most countries
E-912	E912, E912, E-912	Glazing agent esters of montanic acid - montanic acid esters	Allowed
E-913	E913, E913, E-913	Glazing agent lanolin, animal wax - lanolin	Low level of danger. Not allowed in some countries	Fruits, eggs
E-914	E914, E914, E-914	Glazing agent oxidized polyethylene wax	Allowed
E-915	E915, E915, E-915	Rosin ester glazing agent - esters of colophony	Banned in most countries
E-916	E916, E916, E-916	Calcium iodate glazing agent - calcium iodate		Flour, bread
E-917	E917, E917, E-917	Potassium iodate glazing agent - potassium iodate (More details - in the sections of the site site)	Suspicious. negative impact on children. Not allowed in most countries
E-918	E918, E918, E-918	Glazing agent nitrogen oxides - nitrogen oxides	Not allowed in most countries
E-919	E919, E919, E-919	Glazing agent nitrosyl chloride - nitrosyl chloride	Not allowed in most countries
E-920	E920, E920, E-920	Flour and bread improver l-cysteine ​​- l-cysteine	Allowed
E-921	E921, E921, E-921	Improver of flour products cystine, L- and its hydrochlorides - sodium and potassium salts - l-cystine	Banned in most countries
E-922	E922, E922, E-922	Improver flour products potassium persulphate - potassium persulphate	Not allowed in most countries
E-923	E923, E923, E-923	Improver flour products ammonium persulphate - ammonium persulphate	Not allowed in most countries
E-924a	E924a, E 924a, E-924a	Improver flour products potassium bromate - potassium bromate	Very dangerous. Cancer tumors. Not allowed
E-924b	E924b, E924b, E-924b	Improver flour products calcium bromate - calcium bromate	Very dangerous. Cancer tumors. Not allowed in most countries	Carbonated drinks. Additive for flour and bread.
E-925	E925, E925, E-925	Improver of flour products chlorine - chlorine	Not allowed in most countries
E-926	E926, E926, E-926	Improver flour products chlorine dioxide - chlorine dioxide	Not allowed in most countries
E-927a	E927a, E 927a, E-927a	Flour product improver azodicarbonamide - azodicarbonamide	Banned in most countries
E-927b	E927b, E927b, E-927b	Texturizer urea, urea - carbamide	Allowed
E-928	E928, E928, E-928	Benzoyl peroxide flour improver	Banned in most countries
E-929	E929, E929, E-929	Improver flour products acetone peroxide - acetone peroxide	Not allowed in most countries
E-930	E930, E930, E-930	Improver flour products calcium peroxide	Allowed
E-938	E938, E938, E-938	Propellant, packing gas argon - argon	Allowed
E-939	E939, E939, E-939	Propellant, packaging gas helium - helium	Allowed
E-940	E940, E940, E-940	Propellant, packing gas dichlorodifluoromethane, freon-12 - dichlorodifluoromethane	Banned in most countries
E-941	E941, E941, E-941	Packing gas nitrogen - nitrogen	Allowed
E-942	E942, E942, E-942	Propellant, packaging gas diazomonoxide - nitrous oxide	Not allowed in most countries
E-943a	E943a, E 943a, E-943a	Butane propellant - butane	Not allowed in most countries
E-943b	E943b, E943b, E-943b	Isobutane propellant - isobutane	Not allowed in most countries
E-944	E944, E944, E-944	Propellant propane - propane	Not allowed in most countries
E-945	E945, E945, E-945	Propellant chloropentafluoroethane - chloropentafluoroethane	Not allowed in most countries
E-946	E946, E946, E-946	Propellant octafluorocyclobutane - octafluorocyclobutane	Not allowed in most countries
E-948	E948, E948, E-948	Propellant packaging gas oxygen - oxygen	Allowed
E-949	E949, E949, E-949	Propellant hydrogen - hydrogen	Allowed
E-950	E950, E950, E-950	Acesulfame potassium sweetener - acesulfame potassium	Allowed
E-951	E951, E951, E-951	Aspartame sweetener - aspartame	Dangerous. When heated, poison is released - methanol, harmful to the skin. This dietary supplement may contain GMOs. Dangerous during heat treatment. Allowed	Jellies, drink mixes, desserts
E-952	E952, E952, E-952	Sweetener cyclamic acid and its sodium, potassium and calcium salts - cyclamic acid and its Na and Ca salts (website)	Suspicious. Negative effect on children, has carcinogenic properties. Banned in some countries	Sweets, ice cream, diet foods, sugar-free gum
E-953	E953, E953, E-953	Isomaltitol sweetener - isomaltitol	May contain GMOs. Allowed
E-954	E954, E954, E-954	Sweetener saccharin and its sodium, potassium and calcium salts - saccharin and its Na, K and Ca salts	Low level of danger. negative impact on children. It is not recommended to use together with sugar. May be carcinogenic. Allowed	Beverages
E-955	E955, E955, E-955	Trichlorogalactosucrose sweetener, sucralose - sucralose (trichlorogalactosucrose)	Safe. Allowed	Drinks, bakery products
E-956	E956, E956, E-956	Alitame sweetener - alitame	Banned in most countries
E-957	E957, E957, E-957	Thaumatin flavor enhancer - thaumatin	Safe. This dietary supplement may contain GMOs. Not allowed in some countries	Confectionery, ice cream, chewing gum (More details - in the sections of the site site)
E-958	E958, E958, E-958	Glycyrrhizin flavor enhancer - glycyrrhizin	Not allowed
E-959	E959, E959, E-959	neohesperidine dihydrochalcone flavor enhancer - neohesperidine dihydrochalcone	Not allowed in some countries
E-960	E960, E960, E-960	Sweetener stevioside - stevioside	Allowed
E-961	E961, E961, E-961	Neotame sweetener - neotame	Not allowed in some countries
E-962	E962, E962, E-962	Sweetener aspartame-acesulfame salt - aspartame-acesulfame salt	Allowed
E-965	E965, E965, E-965	Sweetener maltitol, maltitol syrup - maltitol maltitol maltitol syrup	May contain GMOs. Allowed
E-966	E966, E966, E-966	Sweetener lactitol - lactitol	Allowed
E-967	E967, E967, E-967	Xylitol sweetener - xylitol	Negative effect on the kidneys. Allowed
E-968	E968, E968, E-968	Sweetener erythritol - erythritol	Allowed
E-999	E999, E999, E-999	Quillaia extract foaming agent - quillaia extract	Average level of danger. Allowed	Carbonated drinks, ice cream, confectionery
E-1000	E1000, E1000, E-1000	Emulsifier cholic acid - cholic acid	Not allowed in most countries
E-1001	E1001, E1001, E-1001	Emulsifier salts and choline esters - choline salts and esters	Not allowed in most countries
E-1100	E1100, E1100, E-1100	Amylase stabilizer, flavor enhancer - amylase	Banned in most countries
E-1101	E1101, E1101, E-1101	Stabilizer, flavor enhancer protease: proteases protease papain bromelain ficin	Allowed
E-1102	E1102, E1102, E-1102	Antioxidant (antioxidant) glucose oxidase - glucose oxidase	Banned in most countries
E-1103	E1103, E1103, E-1103	Invertase stabilizer - invertases	Allowed
E-1104	E1104, E1104, E-1104	Lipase flavor enhancer - lipases	Allowed
E-1105	E1105, E1105, E-1105	Preservative lysozyme - lysozyme	Negative effect on the skin. Not allowed in most countries
E-1200	E1200, E1200, E-1200	Stabilizer, thickener, humectant polydextrose - polydextrose	Allowed
E-1201	E1201, E1201, E-1201	Stabilizer polyvinylpyrrolidone - polyvinylpyrrolidone	Allowed
E-1202	E1202, E1202, E-1202	Polyvinylpolypyrrolidone stabilizer - polyvinylpolypyrrolidone	Allowed
E-1203	E1203, E1203, E-1203	Water retainer, glazing agent polyvinyl alcohol - polyvinyl alcohol	Allowed
E-1204	E1204, E1204, E-1204	Glazing agent, pullulan thickener - pullulan	Allowed
E-1400	E1400, E1400, E-1400	Dextrin thickener - dextrin (dextrins, roasted starch white and yellow) (stabiliser)	Allowed
E-1401	E1401, E1401, E-1401	Modified starch thickener - modified starch ((acid-treated starch) stabiliser)	Banned in most countries
E-1402	E1402, E1402, E-1402	Alkaline modified starch thickener - alkaline modified starch (stabiliser)	Banned in most countries
E-1403	E1403, E1403, E-1403	Bleached starch thickener - bleached starch (stabiliser)	Banned in most countries
E-1404	E1404, E1404, E-1404	Emulsifier, thickener oxidized starch	Allowed
E-1405	E1405, E1405, E-1405	Enzyme treated starch thickener - enzyme treated starch	Allowed
E-1410	E1410, E1410, E-1410	Thickener monostarch phosphate	Allowed
E-1411	E1411, E1411, E-1411	Emulsifier distarch glycerol (thickening agent)	Allowed
E-1412	E1412, E1412, E-1412	Distarch phosphate thickener	Allowed
E-1413	E1413, E1413, E-1413	Phosphated distarch phosphate thickener - phosphated distarch phosphate	Allowed
E-1414	E1414, E1414, E-1414	Thickener acetylated distarch phosphate	Allowed
E-1420	E1420, E1420, E-1420	Thickener acetylated starch - acetylated starch	Allowed
E-1421	E1421, E1421, E-1421	Starch acetate esterified with vinyl acetate (stabiliser)	Banned in most countries
E-1422	E1422, E1422, E-1422	Stabilizer, thickener acetyl distarch adipate - acetylated distarch adipate	Allowed
E-1423	E1423, E1423, E-1423	Acetylated distarch glycerol thickener - acetylated distarch glycerol	Allowed
E-1430	E1430, E1430, E-1430	Thickener distarch glycerine (stabiliser)	Banned in most countries
E-1440	E1440, E1440, E-1440	Thickener hydroxypropyl starch - hydroxy propyl starch	Allowed
E-1441	E1441, E1441, E-1441	Thickener hydroxypropyl starch glycerin - hydroxy propyl distarch glycerine (stabiliser)	Banned in most countries
E-1442	E1442, E1442, E-1442	Thickener hydroxypropyl distarch phosphate	Allowed
E-1443	E1443, E1443, E-1443	Stabilizer, thickener hydroxypropyl distarch glycerol	Allowed
E-1450	E1450, E1450, E-1450	Starch sodium octenyl succinate thickener	Allowed
E-1451	E1451, E1451, E-1451	Thickener acetylated oxidized starch	Allowed
E-1452	E1452, E1452, E-1452	Stabilizer, starch glazing agent and aluminum salt of octenylsuccinic acid ester - starch aluminum octenyl succinate	Allowed
E-1501	E1501, E1501, E-1501	Sweetener benzylated hydrocarbons - benzylated hydrocarbons	Banned in most countries
E-1502	E1502, E1502, E-1502	Solvent butane-1, 3-diol - butane-1, 3-diol	Banned in most countries
E-1503	E1503, E1503, E-1503	Separating agent castor oil - castor oil	Not allowed in some countries
E-1504	E1504, E1504, E-1504	Solvent ethyl acetate - ethyl acetate	Banned in most countries
E-1505	E1505, E1505, E-1505	Foaming agent triethylcitrate - triethylcitrate	Allowed
E-1510	E1510, E1510, E-1510	Solvent ethanol, ethyl alcohol - ethanol	Allowed
E-1516	E1516, E1516, E-1516	Solvent glycerol monoacetate - glyceryl monoacetate	Banned in most countries
E-1517	E1517, E1517, E-1517	Glyceryl diacetate solvent - glyceryl diacetate or diacetin	Banned in most countries
E-1518	E1518, E1518, E-1518	Glyceryl triacetate (triacetin) - glyceryl triacetate (triacetin)	Safe. Various flavors. Allowed
E-1519	E1519, E1519, E-1519	Filler benzyl alcohol - benzyl alcohol	Banned in most countries
E-1520	E1520, E1520, E-1520	Propylene glycol humectant - propylene glycol	Allowed	Cookies, sweets, rolls and other confectionery. The additive can be used when freezing products
E-1521	E1521, E1521, E-1521	Defoamer polyethylene glycol - polyetylene glycol	Not allowed in most countries
E-1525	E1525, E1525, E-1525	Thickener hydroxyethyl cellulose - hydroxyethyl cellulose	Banned in most countries	The additive should only be used in cosmetics

Chapter 9

9.1. Classification of food additives

In accordance with the Law "On the Quality and Safety of Food Products", "food additives" are natural or artificial substances and their compounds specially introduced into food products during their manufacture in order to impart certain properties to food products and (or) preserve the quality of food products" .

Dietary supplements are not consumed as a food product or as an ordinary food component. They are introduced into food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the resistance of the product to various types of spoilage, preserve the structure and appearance of the product, or deliberately change the organoleptic properties ( Fig. 9.1.).

The main objectives of the introduction of food additives include the following results.

1. Improving the technology of preparation and processing of food raw materials, manufacturing, packaging, transportation and storage of food products. The additives used in this case should not mask the consequences of using low-quality or spoiled raw materials, or carrying out technological operations in unsanitary conditions.

2. Preservation of the natural qualities of the food product.

3. Improving the organoleptic properties of food products and increasing their storage stability.

The use of food additives is permissible only if they do not threaten human health even with prolonged consumption in the composition of the product, and provided that the technological tasks set cannot be solved in any other way.

Compounds that increase the nutritional value of food products and are classified as dietary supplements (amino acids, trace elements, vitamins) do not belong to food additives.

Dietary supplements are sometimes referred to as direct nutritional supplements because they they are not foreign substances, such as contaminants that enter food at various stages of the technological process.

Reasons for the widespread use of food additives in food production:

Modern methods of trade in the conditions of transportation of food products (including perishable and quickly stale products) over long distances, which determined the need for the use of additives that increase the shelf life of their quality;

The rapidly changing individual ideas of the modern consumer about food products, including taste and attractive appearance, low cost, ease of use;

Creation of new types of food that meet the modern requirements of nutrition science (for example, low-calorie foods);

Improving the technology for obtaining traditional food products, creating new food products, including functional products.

Today, the number of food additives used in food production reaches 500 items; about 300 are classified in the European Community.

In Europe, a digital codification system for food additives with the letter "E" has been developed. It is included in the FAO/WHO Food Code (Codex Alimentarius, Ed.2. V.1) as the International Numbering System (INS). Each food additive is assigned a three- or four-digit number.

Index E in combination with a three- or four-digit number is a synonym and part of the complex name of a particular chemical substance that is a food additive. The assignment of the status of a food additive and an identification number with the “E” index to a specific substance has a clear interpretation, implying:

This substance has been tested for safety;

The substance can be used (recommended) within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer regarding the type and composition of the food product;

For this substance, purity criteria are established that are necessary to achieve a certain level of food quality.

The presence of a food additive in a product must be indicated on the label, and may be designated as an individual substance or as a representative of a specific functional class (with a specific technological function) in combination with the E code, for example, malic acid or acidity regulator E296.

The main groups of food additives, their classification in accordance with the digital codification system are as follows:

E100-E182 - dyes;

E700-E800 - spare indices for other possible information;

The main classes of functional additives are shown in fig. 9.1.

Most food additives, as a rule, are not a plastic material for the human body, although some of them are biologically active substances (for example, β-carotene), so the use of foreign food ingredients requires strict regulation and special control.

In accordance with the "Principles for assessing the safety of food additives and contaminants in food products" (WHO document 1987/1991), the law of the Russian Federation "On the sanitary and epidemiological well-being of the population", state preventive and current sanitary supervision is carried out by the sanitary and epidemiological service.

At present, complex food additives are widely used in the food industry, which are industrially prepared mixtures of food additives of the same or different technological purposes, which may include, in addition to food additives and biologically active substances, some types of food raw materials (macro-ingredients): flour, sugar , starch, protein, spices, etc. Technological additives of complex action are widely used in bakery technology, in the production of flour confectionery products, and in the meat industry.

In recent decades, "Technological Additives" have been widely used to solve a number of technological problems:

Acceleration of technological processes (enzymatic preparations, chemical catalysts for individual technological processes, etc.);

Regulation and improvement of the structure of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.);

Prevention of clumping and caking of products;

Improving the quality of raw materials and finished products;

Improving the appearance of products;

Improving extraction;

Solving independent technological issues in the production of individual food products.

9.2. Choice of nutritional supplements

The effectiveness of the use of food additives requires the creation of a technology for their selection and application, taking into account the characteristics of the chemical structure, functional properties and nature of the action of food additives, the type of product, the characteristics of raw materials, the composition of the food system, the technology for obtaining the finished product, the type of equipment, the specifics of packaging and storage.

When working with food additives of a specific functional purpose, certain stages of work may not be carried out. The scheme can be simplified using well-known, well-studied nutritional supplements. But in any case, both in the production of traditional food products and in the creation of new ones, it is necessary to take into account the characteristics of food systems into which a food additive is introduced, to choose the stage and method of its introduction correctly, and to evaluate the effectiveness of use. On fig. 9.2. a scheme for the development of technology for the selection and use of a new food additive is shown.

9.3. Safety of food additives.

Evaluation of the toxicity of coloring extracts

The most important prerequisite for the use of food additives in food production is their purity. Modern toxicology defines the toxicity of certain substances as the ability to harm a living organism. Some contaminants that get into the finished product with a food additive may be more toxic than the additive itself. Solvent contamination is possible in the production of food additives, so most countries have strict requirements for the purity of food additives.

eighth level

Certification of food additive and product with its content

NTD. Features of certification of a food additive, a product with its content

Rice. 9.2. Selection technology development scheme

and the use of a new food additive

The primary toxicological assessment of the food additive is obtained in an acute experiment, in which the average lethal dose (LD 50) is determined on two or three types of model animals and signs of intoxication are described.

The method and conditions of administration must necessarily imitate the actual intake of the substance into the body. Given the different sensitivity of a laboratory animal and a person to the substance under study, animals of at least two species of both sexes are taken into the experiment. When evaluating the results, extrapolation coefficients are used, taking into account species and gender sensitivity.

According to the value of LD 50, the degree of danger of a substance is judged; substances with low LD values ​​are considered toxic. The classification of substances on the basis of acute toxicity is as follows:

Up to 15 mg / kg of body weight when administered intragastrically - the first class of danger, an extremely toxic substance;

15-150 mg / kg of body weight - the second class or highly toxic substance;

150-5000 mg / kg of body weight - the third class or moderately toxic substance;

More than 5000 mg/kg of body weight - the fourth hazard class, the substance is of low toxicity.

The Joint FAO/WHO Expert Committee on Food Additives has formulated general recommendations for the research and evaluation of food additives for the safety of their use, based on the fact that the dose of food additive should be well below the level that can be harmless to the body.

Many countries have adopted the following classification of chemicals used as food additives:

Extremely toxic - LD 50 when administered orally less than 5 mg/kg of body weight;

Highly toxic - LD 50 from 5 to 50 mg/kg body weight;

Moderately toxic - LD 50 from 50 to 500 mg/kg of body weight;

Low toxicity - LD 50 from 0.5 to 5 g/kg of body weight;

Practically non-toxic - LD 50 from 5 to 15 g/kg of body weight;

Practically harmless - LD 50 > 15 g/kg of body weight.

Knowing the LD 50 , the calculation can be used to predict the threshold or subthreshold dose of a substance.

The threshold of acute action is understood as the minimum dose of a chemical substance that causes significant changes in biological parameters (compared to those of the control group of animals) that go beyond the generally accepted normal values.

The maximum inactive dose (MND) is the closest to the threshold (subthreshold), i.e. harmless dose, which is then established experimentally.

In addition to establishing the MND, the permissible daily intake (DDI), the permissible daily intake (ADI) of the food additive and its maximum permissible concentration (MPC) in food products are substantiated.

ADI is the allowable daily intake (mg/day) of a substance, determined by multiplying the ADI by the value of the average body weight (60 kg) and corresponding to the amount that a person can consume daily during a lifetime without risk to health.

Let's consider this situation on the example of food coloring. So, for toxicological assessment, natural dyes should be considered in accordance with their three main groups:

1) a dye isolated in a chemically unchanged form from known food products and used in the food products from which it is extracted, at the levels normally found in these products; this product can be taken in the same way as the food itself, without the requirement to provide toxicological data;

2) a dye isolated in a chemically unchanged form from known food products but used at levels above normal levels or in products other than those from which it is derived; this product may require toxicological data normally required to assess the toxicity of synthetic colors;

3) a color isolated from a food source and chemically modified during the manufacturing process, or a natural color isolated from a non-food source; these products require the same toxicological evaluation as synthetic dyes.

Despite numerous studies, when obtaining natural dyes from plant materials, it is not always possible to ensure the constancy of the composition and thus the invariance of color and coloring ability.

The technology of extracting dyes from raw materials also has an impact. From a toxicological point of view, it can be considered that natural dyes do not pose a health hazard, at least those that are traditionally used in the food industry.

When choosing raw materials for the extraction of natural dyes, it should be taken into account that toxic substances may be present in some plant species. Exemption from them to a sufficient extent is not always possible, and therefore there is no full guarantee for the safety of the use of the isolated coloring matter for food purposes.

Organic dyes used to color foods are food additives. Recently, the range of food products has increased, both produced at Russian or joint ventures using foreign technologies, and coming from abroad, therefore, in the process of preventive and current sanitary supervision, hygienic examination and certification, it is necessary to identify food additives that can be used or may be present in individual products.

It should be emphasized that the FAO/WHO Joint Committee of Experts on Food Additives recognized the need to conduct toxicological studies of natural dyes and their analogues according to the same program as for synthetic ones.

Under natural conditions, in plants containing dyes, as a rule, not individual compounds are found, but mixtures of substances that are more or less similar in chemical structure, therefore, extracts of dyes obtained from plants may have different properties than synthetic ones.

Based on the extracts "Elixir", "Emerald", "Golden", "Copper", "Flora", obtained from dried parsley and corn, pumpkin pulp, rhubarb root, the author and colleagues conducted tests to study their toxic properties. The aim of the research was to determine the degree of toxicity of natural food coloring extracts with a single intake of laboratory animals through the digestive tract by establishing an average lethal dose or administering the maximum possible concentrations.

Since the extracts "Elixir", "Emerald", "Golden", "Copper", "Flora" were obtained for use in food production as food dyes, their acute toxicity and allergenic effects were assessed.

The studies were carried out on two types of laboratory animals: outbred white mice and white Vistar rats of both sexes. The extracts were administered to the animals "on an empty stomach", after which the animals were kept on a feed ration in accordance with the relevant standards for 14 days.

To mice weighing 20-22 g (in a group of 10 individuals), the extract was administered at doses of 5000, 10000 and 15000 mg/kg of body weight. Extract "Golden", "Flora" from dried pumpkin pulp, dried rhubarb root was administered in the form of a 30% aqueous solution, extracts "Elixir", "Emerald", "Copper" from dried parsley, dried corn, dried pumpkin pulp - on vegetable oil (15% due to poor dissolution). The control was in the first case - distilled water, and in the other two - refined vegetable oil.

Rats weighing 300-320 g (6 individuals per group) were given the products in doses of 10,000 mg/kg of body weight: Elixir extract, Emerald extract, Copper extract - in the form of a 15% oil suspension (fractionally from - for poor dissolution), and the extract "Gold", the extract "Flora" - at a dose of 15000 mg / kg in the form of a 30% aqueous solution.

After the introduction, the animals of the experimental groups and the control, which received the oil, were inhibited, inactive, lethargic. This was due to the rather large volume of the injected product in oil (for mice - 1 ml, for rats - 5 ml). However, the rats became active after 2 hours, while the mice remained lethargic for 24 hours.

There was a staining of secretions (feces and urine) in the appropriate colors for 36 hours. Moreover, there was no death of mice and rats in the experimental and control groups. There were no clinical manifestations of poisoning in the observed animals.

After 14 days, all animals were sacrificed by decapitation, and parenchymal organs were taken for pathomorphological studies.

The tests showed that in animals of both species, histoarchitectonics is preserved in the liver, hepatocytes have a beam orientation, the cytoplasm is slightly foamy, the nuclei are regular, rounded in shape with clear contours, the nucleoli are clearly distinguishable. Interbeam sinusoids are not compressed. In rats, a moderate amount of lymphoid elements was noted in the periportal areas. The blood supply corresponded to the fundamental state of the organ.

In the kidneys, a clear boundary between the cortex and the medulla was observed. The glomeruli were polymorphic, the capillary loops had an openwork pattern, the sheets of the capsule were not fused, the gaps between them were not dilated, and the tubular epithelium was preserved.

The spleen has a distinct red and white pulp. There were no signs of organ activation in the form of an increase in the size of follicles and the number of active centers. The stromal components were not changed.

It was revealed that the food extracts "Elixir", "Emerald", "Copper", "Golden", "Flora", obtained from plant materials, did not have a damaging effect on the organs of rats and mice during acute exposure. In addition, extracts containing dyes, in "acute" experiments, when administered through the stomach in the maximum possible concentrations for administration, did not have a toxic effect on the body of experimental animals.

Also, to identify the possible allergenic properties of the coloring extracts "Flora", "Elixir", "Copper", "Golden", "Emerald", studies were carried out by combined sensitization of guinea pigs.

Animals weighing 300-350 g with white spots were used in the experiment (6 individuals per group). Animals of the experimental groups were sensitized into the skin of the outer surface of the ear at a dose of 200 μg of each product in 0.02 ml of saline plus 7 epicutaneous oil applications. Control animals were injected with saline in the same volume into the skin of the ear.

Epicutaneous applications were carried out for 7 days on a clipped area (2x2 cm) of the sides of animals with light spots on oil (fat-soluble extracts "Elixir", "Emerald", "Copper") and water (water-soluble extracts "Flora", "Golden") in ratio 1:2.

Sensitization was detected 14 days after a skin drop test was applied on the opposite side of the experimental and control animals, one drop at a test concentration of 1:2, the irritation reaction was taken into account visually after 24 hours.

Thus, when evaluating the test result, no skin irritation reaction was found in all cases. There was no hyperemia, no increase in the skin fold was observed, the skin temperature was similar to the control animals. Allergenic action from the coloring extracts was not revealed.

In connection with the above, under the conditions of the experiment, samples of extracts containing natural dyes from dried rhubarb root, dried parsley, dried corn, dried pumpkin pulp did not have a toxic effect on laboratory animals. As was established in the experiment, the median lethal dose (LD 50) was more than 15,000 mg/kg of body weight.

In general, the data obtained indicate that there was no clinical poisoning in experimental animals, therefore, based on the results of studies according to the classification of GOST 12.1.007-76, the extracts "Elixir", "Emerald", "Gold", "Copper", "Flora" were classified as class - low toxicity. And according to the international classification, coloring extracts based on dried parsley, dried corn, dried pumpkin pulp, dried rhubarb root are practically non-toxic.

The meat industry is one of the oldest branches of the food industry. The importance of the meat industry in the system of the national economy of the country is determined, first of all, by the fact that it provides the population of the country with products that are the main source of human protein nutrition. Meat and its processing technologies are of increasing interest.

Additives - substances that are not provided as mandatory in the recipe, but are introduced during the production of sausages to improve them - increase color intensity, storage stability, better taste and aroma, or reduce losses during heat treatment. Additives are also used for more rational use of raw materials.

The use of food additives is permissible only if they do not threaten human health even with prolonged consumption in the composition of the product, and provided that the technological tasks set cannot be solved in any other way. Based on the technological functions of additives, they are divided into several groups:

ü increasing the intensity and stability of color;

ü increasing the water-holding capacity of meat

ü improving the taste and aroma of products;

ü used as additional sources of protein;

inhibition of fat oxidation;

s preservatives.

The following reasons for the widespread use of additives by food manufacturers can be identified:

§ modern methods of trade in the conditions of transportation of food products (including perishable and quickly stale products) over long distances, which determined the need for the use of additives that increase the shelf life of their quality;

§ rapidly changing individual ideas of the modern consumer about food products, including their taste and attractive appearance, low cost, ease of use; the satisfaction of such needs is associated with the use of, for example, flavors, dyes and other food additives;

§ creation of new types of food that meets modern requirements of nutritional science, which is associated with the use of food additives that regulate the consistency of food products;

§ improvement of technology for obtaining traditional food products, creation of new food products, including functional products.

So we can conclude that additives are of great importance for the food, and in particular the meat industry.

Let's cover the topic according to a plan corresponding to the classification of additives according to their technological functions.

Substances that increase the efficiency and color stability of meat products

Ascorbic acid and its derivatives

To obtain a bright and stable color, ascorbic, isoascorbic (erythorbic) acids, ascorbate, sodium isoascorbate (erythorbate) are used.

Ascorbic acid (C 6 H 8 O 6) And sodium ascorbate are used to accelerate the reactions of color formation of meat products, improve the appearance and increase the stability of color during storage.

The action of ascorbic acid is based on its strong reducing properties, as a result of which it directly reacts with nitrous acid obtained from nitrite in the acidic environment of meat. Nitric oxide, iodine and ascorbic acid dehydrate are formed.

Ascorbic acid and ascorbinates reduce the residual content of nitrites in the finished product by 22-38%, enhance the antibacterial properties of nitrite, and inhibit the formation of nitrosamines in the product by 32-35%. The optimal amount of ascorbic acid and its derivatives is 0.02-0.05% by weight of the raw material. The use of sodium salts is considered to be preferable to the corresponding acids, since the reaction between acids and nitrite proceeds very quickly, with the possible loss of nitrogen oxides. Salts are added by 0.01-0.02% more than acids.

Neutralization of ascorbic acid is carried out with sodium carbonate by introducing 16 g of baking soda (NaHCO 3) into 1 liter of a 3% aqueous solution of ascorbic acid. The pH value of the solution after neutralization should not exceed 7.0. When using phosphates, neutralization of ascorbic acid is not performed.

Solutions of ascorbic acid and ascorbate are very sensitive to the presence of certain metals, and therefore they are stored in plastic, aluminum or stainless steel containers.

Sodium isoascorbate(sodium erythorbate) acts on raw materials similarly to ascorbate or ascorbic acid. It is used for:

Improving the process of forming the color of meat products;

Stabilization and increase of stability during storage of finished products;

Prevention of fat oxidation;

Improving the taste and aromatic characteristics of finished products.

The use of ascorbic acid, ascorbinates and erythorbates contributes to the production of products with increased environmental safety.

In addition to ascorbic acid, to preserve the color of fresh meat, nicotinic acid, which is a vitamin of group B. The content of nicotinic acid or its amide in the amount of 0.0065% is considered acceptable, because. at this concentration, both substances are completely harmless. However, nicotinic acid has not been widely used. A mixture consisting of ascorbic and nicotinic acids turned out to be more effective.

To increase the intensity and stability of the color, it is also recommended to add glucono delta lactone(GDL). It is a white crystalline powder with a pleasant taste. The higher the concentration of GDL, the more the pH decreases.

The cleavage of the lactone in an aqueous solution is the slower, the lower the temperature of the solution; slower in food than in solution. Due to the water content in meat and meat products, an equilibrium is also established between lactone and gluconic acid, which depends not only on temperature and GDL concentration, but also on other factors.

When equilibrium is established, a lactone that has a slightly acidic reaction produces gluconic acid with a sour taste and low pH.

Like the acids found in meat, gluconic acid is involved in flavor formation.

GDL can be added to the curing mixture if it is desirable to obtain a brine with a lower pH, and in a dry curing mixture it does not have a sour taste, only after dissolving the curing mixture in water can a brine with the required degree of acidity be obtained.

Saltpeter

Saltpeter (nitrate) is potassium (KNO 3) and sodium (NaNO 3) in the form of white crystals.

In the manufacture of sausages, saltpeter is reduced to nitrite. Saltpeter has preservative properties, but since it is used in small quantities, it does not have a noticeable preservative effect.

In sausage production, both sodium and potassium nitrate are used. Sodium nitrate dissolves worse than potassium nitrate, therefore, when preparing a brine with an admixture of sodium nitrate, it is necessary to carefully monitor that it dissolves completely.

Upon acceptance, saltpeter samples must be transferred to the laboratory for analysis in order to determine its suitability for use in production. Saltpeter must contain at least 98% nitrate and no more than 2% moisture. If saltpeter has impurities that are insoluble in water, foreign smell, impurities of toxic substances and excessive moisture, it is not accepted. Saltpeter, recognized as suitable, is carefully sieved before use to avoid foreign objects getting into the minced meat.

Store saltpeter in a dry place, but not together with salt or other chemicals (nitrite, bleach, etc.) and odorous substances, as saltpeter absorbs odors.

The effect of saltpeter, which has absorbed excess moisture, is weakened during storage: then the portion added to the brine is correspondingly increased, since the dosages are taken taking into account the moisture content of not more than 2%.

Nitrite

Sodium nitrite (NaNO 2) is a nitrate reduction product. The purpose of nitrite in sausage production is to preserve the red color of the meat; partly used its preservative properties. Sodium nitrite - yellowish color, absolutely odorless and pollution-free. It has the ability to easily absorb odors as well as moisture from the air.

Sodium nitrite is used in the form of solutions (with a concentration not exceeding 2.5%); in syringe brines, the nitrite concentration is typically between 0.02 and 0.1%.

The role of sodium nitrite is multifunctional: in addition to its participation in the formation of nitroso pigments, a significant role of nitrite in the formation of flavor and aroma characteristics, the presence of an antioxidant effect on lipids, a pronounced inhibitory effect on the growth of microorganisms, toxigenic molds and the formation of toxins by them were noted.

In practice, it should be remembered that when preparing brines, the simultaneous addition of sodium nitrite and ascorbic acid is unacceptable in order to avoid intensive decomposition of nitrite. To obtain a stable color, sodium nitrite and ascorbate (erythorbate) are used.

Substances that increase the water-holding capacity of meat

Increasing the water-holding capacity and bringing it closer to that of fresh meat is very important in the manufacture of sausages and smoked meats. The loss of meat juice during heat treatment leads to tissue dehydration, a decrease in juiciness, a deterioration in the consistency, structure and taste of sausage products. The addition of salt alone cannot restore the full water-holding capacity of meat lost during refrigeration, freezing or storage. Therefore, chemicals are recommended that have a more or less effective effect in the presence of sodium chloride.

Phosphates

The expediency of using phosphates in the production of meat products has been confirmed by many years of practice of their use. Phosphate salts and their mixtures are included in the formulations of curing brines of sausages and other meat products in order to increase its water-holding capacity, coherence and adhesiveness of meat system components, stability of minced emulsions, increase the yield of finished products, as well as improve color, flavor and aroma bouquet and consistency meat products.

Food phosphates used in the production of meat products include sodium and potassium salts of phosphoric acids:

Ortho- (mono-) phosphoric (H 3 RO 4);

Pyro- (di-) phosphoric (H 4 P 2 O 4);

Triphosphoric (H 5 P 3 O 10);

Metaphosphoric (HPO 3).

To make up for the loss of moisture that occurs during the manufacture of sausages, it is necessary to add water to the minced meat of boiled sausages and sausages. In order for the meat to absorb more water, it needs to swell. To do this, salt is added to the meat. Swollen meat fibers are able, within certain limits, to perceive the added water and, depending on the composition of the meat, retain this water even after roasting and boiling. Table salt causes swelling of the meat fibers and this phenomenon is nothing more than the effect of inorganic ions on the colloid. Other mineral salts also create a similar effect.

Table salt causes the maximum swelling of the meat fibers, and hence the binding of water, at a 5% concentration. With increasing concentration, the swelling begins to decrease, and at an even higher concentration, the swollen fibers even shrink. Different salts cause the most swelling of the meat at different concentrations. Phosphates give the best effect at a concentration of 0.3% and a concentration of table salt in meat of 2-2.5%.

The effect obtained when using phosphates is explained by their specific effect on muscle proteins and other components of minced meat.

An increase in the water-holding capacity of meat with the addition of alkaline phosphates is associated with a shift in pH to the alkaline side.

The addition of acid phosphates, such as sodium hexametaphosphate, lowers the pH and water-holding capacity of the meat. Neutral phosphates do not change the properties of meat.

However, an excessive increase in pH is undesirable, because. this gives the product an unpleasant taste, so mixtures of alkaline, neutral and acid phosphates are most often used so that the pH does not exceed 6.5.

Phosphates significantly increase the water-holding capacity of minced meat, and as a result, the yield of sausages and reduces shrinkage.

Carrageenan

Carrageenan is a complex polysaccharide, hydrocolloid, represented mainly by D-galactose. It is made from red seaweed.

Carrageenans are divided into several groups:

Lambda carrageenan - poorly soluble in cold water;

Iota-carrageenan - forms gels of medium viscosity;

Kappa-carrageenan - forms very dense gels and is the main technology in meat products.

Carrageenan has a high gel-forming and water-binding capacity. Due to the presence of negative charges on the surface, it easily interacts with proteins and cations; forms after the "heating-cooling" cycle a strong spatial grid. Neutral in taste and smell. At pH 8 to 9, some types of carrageenans have a pronounced emulsifying ability.

At the same time, unlike other additives, carrageenan in meat systems simultaneously forms a single matrix with salt-soluble muscle proteins and strengthens it, providing the required technological effect.

The use of carrageenan in the production of meat products makes it possible to:

Increase the yield of meat products;

Improve organoleptic indicators (juiciness, consistency, cohesion, color, appearance, sliceability);

Eliminate the likelihood of formation of broth-fat edema during heat treatment;

Stabilize the appearance of the product during its storage in vacuum packaging by reducing the effect of moisture cut-off (syneresis);

The most effective use of carrageenan in the technological process of production of meat products from raw materials with a high content of adipose and connective tissue, mechanically deboned meat, poultry meat.

The use of carrageenan does not require additional equipment and changes in the standard technological process.

The dosage level of carrageenan in the production of meat products ranges from 0.2 to 2.0%.

The introduction of carrageenan into raw meat is carried out in dry (powdered) or hydrated (dissolved) form. In the manufacture of emulsified meat products (boiled sausages, frankfurters, sausages), carrageenan is added in dry form at the mixing stage or during the first phase of cutting pre-salted (low-fat) raw materials.

agar- a mixture of polysaccharides and agaropectin obtained from algae. In terms of technological action, it is somewhat inferior to carrageenan. Introduction rates - up to 200 g per 100 kg of raw materials.

Pectins- gelling substances released from fruits, which have a high water-binding capacity. As a rule, they are part of multicomponent mixtures used in the technology of whole-muscle and restructured products. Quantitative limits of use - up to 1.5% by weight of raw materials.

Alginic acid and sodium alginate- products derived from algae and used as binding, gelling and emulsifying agents. Alginic acid binds water well, but does not dissolve in water itself, and therefore it is best used in the production of restructured meat products. Sodium alginate - soluble salt; can be used both in the form of an aqueous solution and as part of a syringe brine in quantities of 0.5-1.0%. To avoid discoloration of meat, it is recommended to use sodium alginate mixed with calcium carbonate at concentrations of 0.7 and 0.3%, respectively.

Substances that improve the taste of foods

sugar and glucose

In the production of sausages and smoked pork, beet or cane sugar is used, which is a carbohydrate - sucrose. Sucrose is a disaccharide composed of glucose and fructose. Sucrose does not ferment, does not have a reducing ability, and therefore its purpose in salting is reduced only to improving the taste of products.

The breakdown of sucrose into glucose and fructose occurs under the action of the enzyme invertase, which is found in yeast and some microorganisms, but is not present in meat.

Glucose is found in various fruits and fruits, it is obtained as a result of the breakdown of complex carbohydrates, for example, various types of starch (potato, corn, rice). Glucose is fermented, has a reducing ability, therefore, in its presence, nitrite is less intensively oxidized and salted meat retains its color better.

Both sugar and glucose are used in dry or dissolved form according to strictly established dosages (recipes). When using glucose instead of sugar, the color improves significantly. Crystalline glucose must contain at least 99.5% pure glucose; in granulated sugar - not less than 99.75% sucrose.

Spices

Spices and spices are products of plant origin added to food to give it a pleasant taste and smell.

Most spices contain essential oils that act on the olfactory nerves and thereby increase salivation. Part of the spices (pepper) contains islet flavoring substances that promote the release of digestive juices. Some spices containing essential oils have the same property: cloves, nutmeg, as well as some vegetables - parsley, onion, garlic.

Spices are classified according to the parts of the plants from which they are obtained: seeds - nutmeg and nutmeg; fruits - star anise (star anise), cardamom, peppers (ordinary, clove, Spanish, cayenne), cumin, anise, coriander; flowers and their parts - carnation, saffron; leaves - bay leaf, marjoram; bulbs - garlic, onion.

Methods of administration:

Adding to raw meat in the process of massaging it;

As part of syringe brines;

By surface rubbing of raw materials;

As part of filling marinades and brines.

Monosodium glutamate

Monosodium glutamate is the most important component of the protein molecule glutamic acid, from which it is produced. This is a food product, it can also be used at home as a seasoning. Once in the human body, it helps to improve metabolism, so it is widely used both in nutrition and in medical practice in a number of countries.

Monosodium glutamate is a white or yellowish crystalline powder with a sweetish aftertaste.

Monosodium glutamate added in its pure form does not add any new taste, smell or color to food products, but it more fully reveals and improves their natural taste and aroma, helps to preserve their palatability and restore such qualities that are usually weakened after long-term storage. products, and also weakens unpleasant aftertastes (rancidity, defrosting, etc.).

Monosodium glutamate prevents rancidity and oxidation of meat products during long-term storage. MOUTH allowed the addition of 100 g of sodium glutamate per 1 quintal of minced boiled sausages and frankfurters, regardless of their grade.

Substances used as supplemental protein sources

egg whites;

Milk protein preparations;

soy isolates.

egg whites(melange, egg white, egg albumin, egg powder) have high solubility, adhesion, water-binding ability. Usage rates are limited to 1-2% due to the appearance of a rubbery texture, as well as economic considerations.

Milk protein preparations(milk powder, whole and skimmed, whey protein concentrate, whey, coprecipitate, sodium caseinate) are used both as part of injection brines (liquid preparations), and by introducing into the massager during the processing of raw materials. The quantitative limits of use are determined by technological expediency.

The use of soy protein isolates allows:

ü improve the functional and technological properties of raw materials (water-binding, gel-forming, emulsifying, adhesive abilities), especially with a high content of adipose and connective tissue, thawed, beef, etc.

ü improve the organoleptic characteristics of the finished product - tenderness, juiciness, texture, consistency, color - for products made from beef, lamb and horse meat);

ü increase the yield and stability of the properties of products during storage (due to the antioxidant effect of SBI in relation to lipids);

ü avoid the appearance of syneresis (separation of free moisture) when storing sliced ​​finished products in vacuum packed form;

ü reduce the mass fraction of fat, cholesterol content and total calorie content of meat products, balance the ratio of fat: protein;

ü increase the digestibility and assimilation of the protein component in the body;

ü reduce the share of marriage from 7 to 2%;

ü reduce the cost of finished products.

Substances that inhibit fat oxidation

Animal fats during processing and especially more or less long-term storage are oxidized by atmospheric oxygen. Due to oxidative changes, their nutritional value decreases, since fat-soluble vitamins and essential polyunsaturated fatty acids are destroyed, and oxidative spoilage products that are toxic to the human and animal body appear and accumulate. The commercial quality of fats deteriorates, the bacon turns yellow and acquires an unpleasant smell and taste, and sausages in which yellowed pieces of bacon are found are rejected.

Antioxidants are used to prevent fat oxidation.

Antioxidants are substances that are involved in the autoxidation process and form stable intermediate products, i.e. substances that block the chain reaction.

Synergists enhance the action of antioxidants, but do not themselves have antioxidant properties.

Natural antioxidants include:

Tocopherols used in emulsions in amounts up to 0.3%;

Ascorbic acid (introduction rates 0.01-0.1%);

Propyl gallate (quantitative limits of introduction from 0.005 to 0.02%);

Soybean oil containing a significant amount of tocopherol (use rate 0.1-0.6%);

Rosemary, cardamom, coriander, mustard, red pepper and extracts obtained on their basis (quantitative limits of introduction from 0.03 to 0.2%).

Citric acid, its esters, sodium and potassium salts, as well as tartaric acid in amounts of 0.05-0.02% expression exhibit synergistic properties. Monoisopropyl citrate (0.02% by weight of raw material) and phosphoric acid (0.01%) have similar properties.

Antioxidants also include alkaline phosphates.

preservatives

Preservatives - chemicals used to slow down or prevent undesirable changes in food products of biological origin caused by microorganisms - bacteria, molds, yeast in order to increase their shelf life.

First of all, these include: table salt, sodium nitrite, sugar, calcium chloride, acetic, citric, lactic, ascorbic acid and their salts.

Acetic acid (CH3COOH) is used as a component of marinades and as a preservative.

Lactic acid - a monobasic hydroxycarboxylic acid is used in the form of a solution or a sodium salt with neutral pH to stabilize the properties of finished products during storage, suppress the development of pathogenic microorganisms, regulate the level of water-binding capacity of raw materials, and intensify the color formation process.

The inhibitory effect of food acids, in particular on E. coli and Proteus, is manifested in concentrations above 0.01%. According to the effectiveness of the effect on bacteria, acids can be arranged in the following sequence: acetic > citric > lactic. In relation to thermophiles, citric acid is the most bactericidal.

Substances that provide prolongation of shelf life

Conclusion

Additives are not the last place in the food industry, including the meat industry. They improve the presentation, diversify the taste of the finished product, extend the shelf life and perform many other necessary functions.

The classification of additives given in this work is very rough and abstract. This is mainly due to the fact that almost each of the additives used in the food industry, and in particular the meat industry, can perform several functions at the same time, and some additives must go in combination with others and be a mixture.

Additives play an important role both in relation to the technological process and from an economic point of view: shortening the maturation of meat, saving raw materials, extending storage periods, giving a marketable (attractive) appearance. And also from a consumer visual and organoleptic point of view: the same attractive appearance, aroma and taste, as well as nutritional value.

The existence of a wide variety of additives makes it possible to expand and deepen the market for meat products by reducing prices, increasing the variety of flavors of familiar products, as well as the possible emergence of innovative products and recipes.

Bibliography

1. Alekhina L.T., Bolshakov A.S., Boreskov V.G. and others / Ed. Rogova I.A. Technology of meat and meat products. – M.: Agropromizdat, 1988. – 576 p.

2. Zharinov A.I., Kuznetsova O.V., Cherkashina N.A. Fundamentals of modern meat processing technologies. - M., 1997. - 179 p.

3. Konnikov A.G. Technology of sausage production / A. G. Konnikov. - 2nd ed., revised. and additional - M.: Pishchepromizdat, 1961. - 519 p.

4. Lavrova L.P., Krylova V.V. Technology of sausage products. - M .: "Food industry", 1975. - 344 p.

Ministry of Education of the Penza Region

State Autonomous Vocational Educational Institution of the Penza Region "Penza Multidisciplinary College"

ARTICLE

Nutritional supplements in the modern world.

Penza, 2016

Content

Introduction

History of food additives…………………………………………………….4

The concept of food additives………………………………………………… 7

The concept of dietary supplements……………… ………………..8

Reasons for using nutritional supplements………………………………… 8

Types of nutritional supplements……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….9

Food colorings……………………………………………………………9

Preservatives…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

Antioxidants (antioxidants)………………………………………..10

Emulsifiers………………………………………………...................................10

Thickeners and gelling additives………………………………………...10

Stabilizers……………………………………………..............................11

Taste intensifiers (amplifiers)……………………………………..11

Glazing additives…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….12

Modified starches……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..12

Foaming additives and defoamers…………………………………..13

Baking powders…………………………………………………………………..13

Flavorings…………………………………………………………………13

Hazardous Food Additives……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….14

Useful food additives………………………………………………..14

Designation of food additives……………………………………………… 15

conclusions

Used Books

Introduction

Nowadays, it is rare that products come to our table fresh, straight from the garden. For the most part, we eat food that has been processed with various preservatives, antioxidants, flavor enhancers, and more. They make our food more attractive in appearance and taste, and allow us to keep food fresh for a long time. But not all nutritional supplements are safe for our health. Therefore, when buying products containing various nutritional supplements, carefully read the list of ingredients on the packaging. Food additives are usually marked with the letter E and three numbers (for example, E320).

It’s worth making a reservation right away: it’s still impossible to completely exclude products with these harmful additives from your diet, so this list should be treated philosophically. “Forewarned is forearmed!” and it's great that you were warned.

Problem is that not everyone knows about the dangers of food additives. That is why I chose this topic for my work.

History of nutritional supplements

Natural food additives (various spices and seasonings, vegetable dyes, etc.) have been known and used by people since ancient times.

The production of synthetic food additives began only in the 20th century. In a short period of time, they have become widespread throughout the world and are currently actively used in all areas of the food industry.

And now a little history...

The Secret of the Crimson Kermes

The history of such food coloring as cochineal, also known as carmine (E120), resembles a detective novel. People learned to receive it in ancient times. Biblical legends mention a purple dye obtained from a red worm, which was used by the descendants of Noah. Indeed, carmine was obtained from cochineal insects, also known as oak bugs, or kermes. They lived in the countries of the Mediterranean, met in Poland and Ukraine, but the most famous was the Ararat cochineal. Back in the 3rd century, one of the Persian kings presented the Roman emperor Aurelian with a crimson-dyed woolen fabric, which became a landmark of the Capitol.

However, it quickly became clear that the need for cochineal paint would not disappear very soon, because, unlike chemical dyes, it is absolutely harmless to the human body, which means it can be used in cooking. In the 1930s, the Soviet government decided to reduce the import of imported food products and obliged the famous entomologist Boris Kuzin to start producing domestic cochineal. The expedition to Armenia was crowned with success. A valuable insect was found. However, the war prevented its breeding. The project for the study of Ararat cochineal was resumed only in 1971, but it never came to breeding it on an industrial scale.

Rice. 1 Cochineal

All over the world, to give meat products a natural red color, the most commonly used natural dye of animal origin is carmine (E120), which is a complex compound of carminic acid with calcium and aluminum. Based on this pigment, water and fat-soluble dyes can be produced, in addition, it is used in the form of varnish - a complex compound with calcium and aluminum insoluble in water and fats. Carmine varnish has a lighter shade of red and blends easily with water and oil based products. This form of this dye has a low migration ability. Carmine has established itself as one of the most stable food colors: giving sausages and delicatessen products a natural juicy hue, it does not show noticeable sensitivity to light, oxidation and heat treatment. Carmine is used both in the production of raw smoked and dry-cured products, and in the production of sausages subjected to heat treatment. Carmine, in water-soluble form, is the only natural dye used in the injection of cooked ham and for coloring the casings in various shades of red (often in combination with annatto). This dye allows obtaining a stable color in the production of meat products, adjusting the degree of coloring of products in accordance with their type and the wishes of the consumer, as well as improving their presentation. Ukraine is supplied with water-soluble carmine with a coloring matter concentration of 2.5-50%, fat-soluble -10-25%. 50% carmine or carmine varnish (in powder form) in sausages is used at a dosage of 0.005-0.02%.

Also, I would like to note that carmine (E120) is one of those food additives banned in the EU countries, but allowed in Russia.

Fig.2 Carmine

The concept of food additives

Food additives are substances (chemical compounds) that are deliberately added to food products to perform certain functions.Such substances, also called direct food additives, are not foreign, like, for example, various contaminants that "accidentally" get into the food at various stages of its manufacture..

There is a distinction between food additives and auxiliary materials used in the process flow. Auxiliary materials - any substances or materials that, not being food ingredients, are deliberately used in the processing of raw materials and obtaining products in order to improve technology; in finished food products, auxiliary materials should be completely absent but can also be determined as non-removable residues.

Rice. 3 Types of food additives

The concept of dietary supplements

Biologically active additives (BAA) are natural (identical to natural) biologically active substances intended to be consumed simultaneously with food or incorporated into food products. They are divided into nutraceutical dietary supplements with nutritional value, and parapharmaceuticals - dietary supplements with pronounced biological activity.

Nutraceuticals - essential nutrients that are natural food ingredients: vitamins and their precursors, polyunsaturated fatty acids, including w-3-polyunsaturated fatty acids, phospholipids, certain minerals and trace elements (calcium, iron, selenium, zinc, iodine, fluorine) , essential amino acids, some mono- and disaccharides, dietary fiber (cellulose, pectin, hemicellulose, etc.)

Reasons for using nutritional supplements

There are several reasons for the widespread use of food additives by food manufacturers. These include:

- modern methods of trade in the conditions of transportation of food products (including perishable and quickly stale products) over long distances, which determined the need for the use of additives that increase the shelf life of their quality;

- rapidly changing individual ideas of the modern consumer about food products, including their taste and attractive appearance, low cost, ease of use; the satisfaction of such needs is associated with the use of, for example, flavors, dyes and other food additives;

Creation of new types of food that meets the modern requirements of nutrition science, which is associated with the use of food additives that regulate the consistency of food products;

Improving the technology for obtaining traditional food products, creating new food products, including functional products.

Types of food additives

Dyes

Natural and synthetic dyes are used in the food industry to give color to food and improve its appearance. The main goal in this case is to increase sales. Dyes do not affect the taste of food and the process of its assimilation by the human body. Dyes are added to lemonade, Coca-Cola and similar drinks, sweets, puddings, ice cream, alcohol, margarine and cheeses. Foods containing natural dyes are generally considered harmless to health. Caution should be exercised in relation to artificial dyes. They can cause allergies and, under certain conditions, even cause cancer. Special warning should be given to the dangers of azo dyes (containing alizarin). Dyes are designated by the letters E from 100 to 180, 579, 585.

preservatives

Preservatives are used to lengthen the shelf life of foods. Among them, natural and synthetic substances are also distinguished. Natural preservatives, such as acetic acid or lactic acid, are generally considered safe. Synthetic preservatives sometimes cause allergies, up to asthma attacks, headaches and nausea, and can even affect heredity. It is especially important to avoid foods containing nitrites. In industrial food production, the addition of nitrites to salted foods (salted fish, meat) is designed to suppress the vital activity of bacteria. In the human body, nitrites are converted into nitrates, which prevent the absorption of oxygen, i.e. lead to oxygen starvation of the body. Preservatives are assigned letters E from 200 to 290, 1125.

Antioxidants

Like preservatives, antioxidants are designed to protect food from spoilage, and this is done by suppressing the reaction of interaction with oxygen. The most famous antioxidants include ascorbic acid (vitamin C), which is synthesized chemically, but is completely harmless. Vitamin E as an antioxidant is found in butter and margarine and protects them from rancidity. The use of foods with synthetic antioxidants is questionable. They cause, in particular in children, an allergic reaction and headaches. Letters of preservatives - E from 300 to 322, 574.

Emulsifiers

With the help of emulsifiers, food products can be mixed with substances with which they are not normally mixed, such as fats with water and air. Thanks to emulsifiers, water does not settle on the surface of margarines, mayonnaise and desserts. Known natural emulsifiers include, for example, lecithin and fatty acids. They are considered harmless. In addition, by incorporating air into products, emulsifiers make products thicker, creamier or foamier. Letters of emulsifiers - E 322, 442, from 470 to 495.

Thickeners and gelling agents

Strictly speaking, in the field of food chemistry, thickeners and gelling agents are different types of additives, but in practice this distinction can be neglected, since most thickeners also have gelling properties. The best known additives in this group are agar-agar and pectin. This also includes modified potato and corn starches. Thickeners and gelling additives are used in the manufacture of jelly, marmalade and marmalade, puddings, desserts, ice cream, pastries, as well as in the production of sausages. These substances are known to housewives as binding additives in soups, sauces and desserts. Thickeners and gelling agents are produced from a variety of raw materials, such as algae, carob seeds or apples. Most thickeners are naturally occurring and considered harmless, but some can cause indigestion and impair protein absorption. Thickeners and gelling agents are designated by the letters E from 400 to 464, from 1404 to 1450.

Stabilizers

Thanks to their antimicrobial properties, stabilizers ensure the preservation and invariance of the nutritional and taste qualities of food products. Stabilizers include nitrites and nitrates. Stabilizers are widely used in the production of sausages and other meat products to maintain color stability. However, already in the products themselves, as well as in the human gastrointestinal tract, nitrates and nitrites form new compounds called nitrosamines, which cause cancer. Other side effects of stabilizers have also been established, such as disrupting food digestion and reducing resistance to infections. The stabilizers are assigned the letters E from 249 to 252, from 461 to 476, from 575 to 585 and from 1404 to 1450.

Flavor enhancers

They are mainly used in the production of meat products and sausages, as well as in the confectionery industry. The very name of these substances suggests that they are designed to intensify the taste of food. Glutamate is one of the best known flavor enhancers. Additives of this group cannot be called completely harmless. People with hypersensitivity after eating such products may develop the so-called "Chinese" syndrome, accompanied by headaches, a feeling of squeezing of the temples and rigidity (immobility) of the cervical vertebrae. In experiments with maltol, carried out on animals, changes in the blood picture and functional disorders of the nervous tissue were noted. The taste enhancer letters are E from 620 to 637.

Glazing additives

These additives include modified starches, which actually form their own separate group of additives. Modified starches are added to glazes, they also increase the shelf life of food products and protect them from drying out. As a rule, there are no problems here. However, animal studies have shown a relationship between phosphate-enriched diets and calcium deposits (liming) in the pelvis and kidneys. Glazes were assigned the letters E from 1405 to 1450.

Modified starches

Differ in universality of action. They can be used as:

thickeners

gelling additives

stabilizers

emulsifiers

Glazing additives

Modified starches are used in products where the so-called "mouthfeel" needs to be adjusted. Letters of modified starches - E from 1404 to 1450.

Foaming additives and defoamers

Ester-treated cellulose is predominantly used as blowing agent. Blowing agents are used in the production of bakery products, and are also fillers in dietary products. In fact, foaming additives are harmless, although they can both aid digestion and slow it down. Defoamers are used for opposite purposes. Their very name suggests that they are designed to prevent foaming of the product during its packaging and use. A striking example of such additives is dimethylpolysiloxane, which is used, for example, to suppress the foaming of fats used for deep frying. Defoamers are also harmless. Foaming additives are designated by letters - E from 461 to 475, defoamers - E900.

baking powder

Designed to prevent the components from mixing or sticking together into lumps. An example is the substances used to prevent salt or sugar from sticking together. The addition of baking powder increases the fluidity of the product. Generally considered safe. Baking powder letters - E170, 470a and b, 504, 578.

Flavors

They are found in about one in four foods. Consumers and producers alike find that the addition of flavors improves the palatability of food. Their use can also be explained by the fact that during the processing of raw materials, natural odors, as a rule, turn out to be unstable. Major food manufacturers have dedicated laboratories staffed by chemists, engineers, and flavor specialists. The industry produces flavors and also uses them to make drinks, ice cream, chewing gum, candies, puddings, sauces and ready meals. Unlike other additives, flavors do not have separate names and are not designated by the letters E in international practice. Usually, the packaging simply indicates the presence of a flavor in the product.

Rice. 4. Table of hazardous additives

Useful additives. You should not immediately return the product to the shelf just because it contains E. You need to look and analyze what substance is hidden behind it. The following table of harmful and beneficial food additives will help you make the right choice. For example, the most common apple contains pectin, ascorbic acid and riboflavin, that is, E300, E440, E101, but it cannot be called harmful. The most common health supplements are curcumins, or E100 - these substances help control weight and are actively used in the manufacture of fitness products. E101 is a common vitamin B2, which is famous for the fact that it synthesizes hemoglobin and is involved in metabolism. E160d is lycopene, it helps to strengthen the immune system. E270 is a powerful antioxidant that is widely used in pharmacology. To enrich products with iodine, the additive E916, that is, calcium iodate, is used. We must not forget about E322 lecithin - this supplement supports the immune system and improves blood formation.

Designation of food additives . All additives are indicated by the letter E, after which the number of the additive is indicated, attach your number to each additive.

Conclusion.

It's no secret that organic food is a rarity these days. Now it is almost impossible to buy a product in a package without various kinds of synthetic stabilizers, emulsifiers and dyes. It’s good if these are relatively safe nutritional supplements, but there are several dozen such supplements. And there are more than a thousand of them, and every year there are new ones.

Few people think about what he buys. A rare buyer will read the composition of food products. And if he reads it, it will be very difficult for him to understand what is hidden behind various abbreviations, abbreviations and chemical terms.

In this regard, in our opinion, it is now necessary to pay attention to the problem of the influence of food additives on the human body.

Literature

Artemenko A.I. Organic chemistry and man - M .: Education, 2000.

Akhmetov N.S. Chemistry - M.: Enlightenment, 1999

Buldakov A.S. Food additives - M .: Education, 1990

Gabrielyan O.S. Chemistry. 10 cells - Bustard

Gabrielyan O.S. Chemistry. 8 cells - M.: Bustard, 2002

Gabrielyan O.S. Chemistry. 9 cells - M.: Bustard, 2002

Kleshchenko E. What is the use of chewing in vain and forever - Volgograd, 2005.

Kolchinsky A.G. A dozen classic spices through the eyes of a chemist - M .: Enlightenment, 1995

Feldman F.G., Rudzitis G.E. Chemistry - M.: Enlightenment, 1990

Fremantle M. Chemistry in action - M .: Bustard, 2002

Shirkina N.V. Chemistry - M.: Enlightenment, 1995

Internet resources

It's no secret that many food additives are very dangerous. In a lifetime, a person eats about 40 tons of food. More than 25% of this is chemicals and life-threatening substances. Flavorings, dyes, thickeners, flavor enhancers, GMO products, preservatives. We consume chemicals every day, and often without even thinking about it. Food additives make food tastier, more beautiful, but not healthy and healthy, but dangerous to health and sometimes life.

Sunset Yellow E110

Dye Sunset Yellow FCF, also known as Yellow-Orange S, labeled E-110, is a bright orange color that dissolves easily in water.

Dye E110 is added to a huge amount of food. It contains some canned vegetables, dairy products, sauces, croutons, chips, instant soups and purees, canned fish. Alcoholic and non-alcoholic drinks may also contain this additive. Yellow "sunset" E110 can often be found in sweets. Ice cream, jams, jellies, icing, marmalade, marzipans, hot chocolate - all these sweets may contain E110 dye. It is mainly used to give yellow, orange, caramel and chocolate color.

Impact on the human body

The dye E110 can lead to allergic reactions, especially in people with aspirin intolerance. This allergy can manifest as nausea, hives (rash), nasal congestion, rhinitis (runny nose). In addition, there is indirect evidence that E-110 can provoke hyperactivity and attention deficit in children.

For humans, it is no more dangerous than any other food allergen and carcinogen, for example, citrus fruits or fried meat. However, since it does not carry any useful properties, a number of human rights groups are in favor of banning E110 in order to avoid the potential risks associated with it.

Banned in Norway, Finland and Russia, but allowed in the rest of the European Union and the United States.

Sodium sorbate (E201)

Sodium sorbate is one of the common preservatives - substances that increase the shelf life of food products, protecting them from spoilage by the waste products of bacteria, viruses and fungi.

Sodium sorbate is widely used in the preparation of fruits and vegetables, juices and drinks.

It can be found in candied fruits, cheeses, cider, sweet sauces, dried fruits, fillings, fermented milk, frozen convenience foods, meat and fish products, fruit salads, margarine, processed cheeses, soft drinks, soup concentrates, sweets, yoghurts.

As a negative effect on the human body, it is indicated that sodium sorbate sometimes provokes allergic reactions, such as reddening of the skin or itching, but when consumed in recommended doses, it is well tolerated by the body.

Ascorbic acid (E300)

Ascorbic acid is an antioxidant that is a natural antioxidant. It has properties to bind free radicals, thereby stopping their destructive function. Vitamin C is able to enhance the active action of other antioxidants.

Ascorbic acid is used to preserve the natural color of meat products and protects products from oxidative phenomena and processes. Being a natural substance, ascorbic acid is naturally found in many plant products such as: citrus fruits, potatoes, white cabbage, peppers, black currants and others. There is especially a lot of vitamin C in fresh herbs and, which is especially important during periods of exacerbation of diseases, in sauerkraut and onions.

Effect on the human body:

The properties of E-300 are diverse and have a very beneficial effect on the human body. Vitamin C stabilizes the function of blood clotting, regulates the amount of lipids, participates in the formation of connective and bone tissues. Ascorbic acid improves the functioning of the human immune system and provides protection for the body against various infections, as well as numerous allergens.

Orthophosphoric acid E338

Orthophosphoric acid E338 refers to inorganic acids, is an antioxidant.

Orthophosphoric acid E338 is used in various fields of human activity. In industry, it is involved in soldering as a flux for ferrous metals, stainless steel, oxidized copper. In molecular biology, an additive is necessary for a number of studies. It shows its qualities very well in the process of cleaning metal parts and surfaces from rust and prevents subsequent corrosion by covering it with a protective film.

In the food industry, phosphoric acid E338 is used as an acidity regulator, mainly in sweet sodas. E338 is also added to sausage products, in the production of cheeses and processed cheeses, in baking powders intended for bakeries. Orthophosphoric acid is also used in sugar making.

It plays an important role in the agricultural sector in the production of fertilizers for the soil, the production of phosphates for livestock feed. There is also an additive in detergents, cleaning and softening synthetic products.

Effect on the human body:

Orthophosphoric acid E-338 increases the acidity of the body, which negatively affects its acid-base balance. In this case, the forced displacement of calcium from the teeth and bones occurs, which leads to the appearance of caries and the development of early osteoporosis. In addition, it is contraindicated for people with a natural high level of acidity. Additive E338 is not safe. A concentrated solution, once on the skin or mucous membranes, leads to burns. When inhaled vapors of phosphoric acid develop atrophic processes in the nasopharynx, bleeding from the nose may occur, tooth enamel and the tooth itself crumble, even a change in the composition of the blood is observed. With frequent and abundant use of E338 in food, disturbances occur in the gastrointestinal tract, vomiting, diarrhea, nausea, aversion to food, and weight loss appear.

Ethylcellulose (E462)

Ethylcellulose is a stabilizing agent used to maintain the viscosity and consistency of food products. The additive can be used as a thickener capable of significantly increasing the viscosity of products. E-462 has the properties of preserving the structure of food products, and contribute to obtaining products with the required consistency. Ethylcellulose is especially widely used to stabilize disperse systems: suspensions, foams and emulsions.

Ethylcellulose in the food industry can be part of:

• - instant soups and ready-made sauces,
• - canned soups and sauces,
• - deep-frozen products,
• - fruit fillers and other fruit processing products,
• - fruit and vegetable preserves,
• - fermented milk mixtures and dry milk products,
• - desserts, jelly, mayonnaise,
• - processed cheeses and cheese products,
• - confectionery and sugar products,
• - ketchups and various low-calorie food products.

Effect on the human body:

Ethylcellulose is one of the additives not allowed on the territory of the Russian Federation, therefore, excessive consumption of products with this additive can lead to the development of severe inflammation of the mucous membranes of the body and especially the organs of the digestive system. In children, there may be a state of nervousness. Additive E462 can cause acute indigestion. Being a conditionally dangerous substance, ethylcellulose can have a negative effect on the skin. Additive E-462 is not an allergen, but, however, when working with it, certain safety measures should be observed.

Potassium carbonate (E501)

The use of potassium carbonate in the modern food industry is limited. Now the additive E501 is used as an acidity regulator and stabilizer of soft drinks, and potassium carbonate also appears in the composition (impurity) of baking soda.

Effect on the human body:

Additive E501 is dangerous in suspension. Getting into the respiratory tract of a person during breathing, it can cause severe irritation, an allergic reaction, and provoke an asthmatic attack in chronic patients. When in contact with the skin in its pure form, it can also lead to local irritation and eczema. In this case, it is desirable to wash off the powder as soon as possible with running water. It has a number of contraindications for use in baby food.

Monosodium glutamate (E621)

Monosodium glutamate supplement has the form of a crystalline white powder or pure white crystals. E621 is odorless and has a specific and characteristic taste. It is completely soluble in an aqueous medium, has an average level of solubility in ethanol and is completely insoluble in ether. Monosodium glutamate is obtained by microbiological synthesis. E621 can be of natural and synthetic origin. The additive has the ability to increase the sensitivity of the receptors of the tongue, and, as a result, enhance the taste sensations. As a result, it is used mainly as a food additive - an effective flavor enhancer.

The flavor and aroma enhancer E621 is most often added to canned dishes, concentrates of ready-made first and second courses intended for instant cooking. It is also present in canned fish and meat, pates, chips, sauces, crackers, mayonnaise, ketchups, and other prepared foods with added salt.

Impact on the human body

The human body recognizes the food supplement E621 as a normal nucleic acid, it is absorbed and metabolized. According to the latest data, the E621 additive definitely harms the body. In sensitive individuals or at high doses, monosodium glutamate may cause a specific "Chinese restaurant" syndrome. It manifests itself in general weakness, palpitations, temporary loss of sensation in the back and neck. May cause loss of vision and thinning of the eye retina (the result of experiments on rats). Leads to glaucoma. Hygiene standards allow the maximum allowable daily dose for humans - 120 mg of acid per 1 kilogram of body weight. According to the latest data from foreign sources, studies were conducted that proved that E621 with prolonged use can lead to a number of serious diseases, such as: Alzheimer's disease, autism, attention deficit disorder, diabetes, hyperactivity disorder, migraine, as a result, as it turned out E621 can bring significant harm, especially to children.

Glycine (E640)

In the food industry, glycine is used to optimize the taste and smell of some beverages, mainly alcoholic beverages. In some types of products, the flavor enhancer E640 is added as a carrier of useful substances.

Impact on the human body

In rare cases, glycine can cause an allergic reaction. Additive E640 acts as a regulator of metabolic processes in the body, activates protective inhibition of the central nervous system, reduces mental and emotional stress, and has a beneficial effect on mental performance. It has been noticed that glycine improves mood, facilitates falling asleep, and normalizes the rhythm of sleep. Studies have shown that glycine can reduce the toxic and destructive effects of alcohol on the nervous system.

Tetracyclines (E701)

Dietary supplement E701 is an antibiotic that can disrupt the formation of complexes between the ribosome and RNA, and also leads to the suppression of protein synthesis. Tetracyclines are active against gram-positive and gram-negative microorganisms. Tetracyclines have a fairly wide spectrum of antimicrobial activity, so the substance belongs to antimicrobial drugs. But if you use an antibiotic for a long time, bacteria become resistant to it.

In the food industry, tetracyclines are added to dairy and sour-milk products. As a residual effect of the treatment of livestock, E701 can be found in meat, eggs. The main function of an antibiotic is to suppress germs and infections.

Effect on the human body:

This antibiotic tends to accumulate in the human or animal body, which leads to the fact that in case of illness, treatment with tetracyclines or similar drugs will not work. E701 also accumulates in the bones, regular antibiotic use can lead to the development of allergies, nausea, loss of appetite, diarrhea, vomiting, esophagitis, glossitis, gastritis, dysphagia, hepatotoxic effect, gastric and duodenal ulcers, pancreatitis, intestinal dysbacteriosis.

Avoparcin (E715)

The antibiotic avoparcin is an effective agent that fights gram-positive bacteria, destroying the walls of bacterial cells. The main task of the drug is the prevention and treatment of necrotic enteritis in chickens, ducks, geese, turkeys, guinea fowls. In addition, the E715 additive is used in animal husbandry, as a feed additive for livestock, to accelerate the growth of animals and birds.

The use of food additive E715 was allowed in Australia and some countries of the European Union, but due to the negative impact on human health, avoparcin was excluded from the list of allowed additives. The main scope of the antibiotic is veterinary medicine and industrial animal husbandry.

Effect on the human body:

The danger of avoparcin for health lies in many factors, including the development of allergic reactions, decreased immunity, disorders of the gastrointestinal tract. Also, the addition of E715 can provoke the appearance of bacterial immunity to various antibiotics, which can lead to their resistance and severe clinical conditions of the patient.

Isobutane (E943b)

Isobutane is a colorless, odorless, combustible gas. It is highly soluble in solvents of organic origin, in water, ether and alcohol. In nature, the E943b additive is found in petroleum gases and gas condensate.

In the food industry, isobutane acts as a propellant in inhalation and food packaging, in particular, it is part of the deodorant mixtures in spray cans. Sometimes it is used as a solvent for flavorings (technological and extraction). The E943b additive is widely used as a refrigerant in the production of household refrigerators, air conditioners, and freezers. Its distinctive property is that it does not have a negative effect on the ozone layer.

Impact on the human body

In the food industry, the doses of isobutane that enter the final product, ready for consumption, are negligible. This suggests that isobutane in the food industry is safe for human health. The danger is the addition of E943b in high concentrations and at unacceptably high temperatures, which can lead to self-ignition of the substance or its explosion.