Food additives: harmful and useful, classification, their effect on the body. Food additives in food and their impact on human health
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 common salt.
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 mixtures thereof are included in the formulations of curing brines of sausages and other meat products in order to increase its water-retaining 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 PO 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 (cooked 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(powdered milk, whole and skimmed milk, 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 - monobasic hydroxycarboxylic acid is used in the form of a solution or 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.
Random Fact:
Caffeine stimulates appetite by increasing the secretion of gastric juice. Therefore, regular consumption of caffeinated beverages on an empty stomach can cause stomach problems. —
Article added by user Unknown
05.05.2011
Briefly about nutritional supplements
Food additives are various substances added to foods to improve their taste, color, give them a special texture, and increase shelf life. In recent decades, the chemical industry has been developing by leaps and bounds, and on the products that we buy, we see more and more new names that are not always clear to us: thickeners, sweeteners, dyes, flavors, preservatives, etc. There are disputes about their necessity and harmlessness. Just in case, we all need to know what these labels on the packages mean.
Food additives are divided into several groups, according to the functions they perform.
Nutritional supplements increase the nutritional value of foods. It was with the help of such additives that it became possible to buy products that contain a large amount of various vitamins and microelements, the right amount of fats, carbohydrates, and fiber.
Antioxidants are used to keep food fresh for a long time. They must prevent the interaction of metals and food components, the loss of its color, taste.
Additives that help the products get the right look, color contribute to better whipping of cream into foam, curdling of fermented milk products. This includes chelating agents and sequestrants, as well as texture modifying agents.
Preservatives are well-known additives that allow you to keep the product for a long time without losing its taste and nutritional properties. Even ancient people used sugar, salt, smoke, on which they smoked products, as preservatives. Today, for the storage of vegetables and fruits, I use sodium benzoate, potassium. Vinegar is used as a preservative. Sulfites, sulfur dioxide are used to store dry vegetables and fruits. In the production of flour and dairy products, propionates play a huge role, which prevent molds from multiplying.
Dyes are used everywhere to give products a certain color. Dyes can be natural or synthetic. Recently, along with the fashion for a healthy lifestyle and environmentally friendly products, people prefer dyes with a natural base, which are mainly extracted from various plants.
Texturants are additives to give products a special, improved texture. For example, calcium makes canned tomatoes firmer and more resilient. Phosphates, on the contrary, soften, reduce the density of products. Emulsifiers give a thicker consistency to oily liquids. Baking powders are used in baking, for the appropriate characteristics of bakery products.
Sweeteners have been mined in large quantities since ancient times. The most common, of course, was sugar. However, the desire to reduce the calorie content of foods has led to the fact that they began to withdraw and use artificial sweeteners. Some artificial sweeteners are 200 times sweeter than sucrose, so research is ongoing to find the best options to improve the taste of products.
Many tend to believe that the very combination of "food additive" already carries the meaning of the fact that this is some kind of chemical compound, certainly harmful and dangerous. It should be noted that today there are many substances that meet all sanitary and epidemiological standards and are extracts of natural products: citric, acetic, lactic acid, sucrose. Of course, there are additives that are really unhealthy for our body, for example, nitrites contained in smoked sausage (the norm of the content of substances is higher, because it is believed that they are consumed in smaller quantities). Artificial dyes are often easy to recognize by their characteristic unnatural color and smell.
Food additives are substances that can enhance the taste and aroma of products, maintain their presentation for a long time and extend their shelf life.
Additives are used in the food industry. Almost all products on the counter in stores contain them - sausages and semi-finished meats, pickles, canned food, fruits and vegetables, various sweets (ice cream, sweets, desserts, jellies, yogurts, cheeses) and even bread.
Classification of food additives
I. By origin, the following food additives are distinguished:
1. Natural - are of plant or animal origin, include minerals in their composition.
2. Identical to natural - have the same properties as natural nutritional supplements, but synthesized in the laboratory.
3. Synthetic (artificial) - developed and synthesized in artificial conditions, have no analogues in nature.
II. There is a division of food additives by numerical code
Food additives are abbreviated as "E". There are several versions of the origin of this. Some experts argue that the name comes from Examined (translated means tested), while others believe that it comes from the word Europe. The letter "E" is always accompanied by a number indicating a group of nutritional supplements.
E 100-199 - dyes that enhance the natural color or restore the lost shade during the manufacture of the product
E 200-299 - preservatives that extend the shelf life of products
E 300-399 - antioxidants or antioxidants that prevent food spoilage
E 400-499 - thickeners, emulsifiers and stabilizers that affect the consistency of the product
E 500-599 - substances that preserve the structure of the product due to the normalization of acidity, humidity; they are also called baking powder; they prevent the "caking" of products
E 600-699 - flavor and odor enhancers
E 700-799 - food additives with pronounced antibacterial properties.
E 800-899 - category left for new additives
E 900-999 - sweeteners and defoamers
E 1000-1999 - a group of food additives with a wide spectrum of action: glazing agents (anti-flamings), salt melters, texturizers, separators, sealants, gas compressors
III. There are also useful, neutral, harmful and dangerous (prohibited) food additives. They will be discussed in more detail below.
Beneficial and harmful effects of food additives on the human body
Now the assertion is very popular that absolutely all food additives bring only harm. In fact, this is not true at all. They have their pros and cons, and some of them are even beneficial to the human body.
The great advantage of food additives is that they contribute to a longer storage of products, give them a “delicious” look, make them much more appetizing (which is very much appreciated by gourmets).
The main disadvantages include their negative impact on health. Various synthetic food additives damage organs and cause them to wear out quickly, because chemicals are hard to process by the human body. At high dosages, some supplements can be very dangerous.
Eating foods rich in flavor enhancers and flavors is everyone's business. Someone prefers to eat very tasty food, without attaching great importance to the fact that this can be harmful to health. Some people buy almost nothing in stores in order to avoid the negative effects of chemicals. And others can withstand the middle ground, eating most foods and observing “safety measures”.
Nutritional supplements useful for the human body
Curcumin (E100) - lowers blood cholesterol levels and increases hemoglobin, has a beneficial effect on the gastrointestinal tract (stimulates its peristalsis, normalizes intestinal microflora, is effective for intestinal infections and peptic ulcer of the stomach and duodenum, restores liver cells), prevents development of diabetes, arthritis and cancer.
Riboflavin (E101) - is vitamin B2. It is involved in fat and protein metabolism, in redox processes, in the synthesis of other vitamins in the body. Riboflavin maintains youthfulness and elasticity of the skin, is necessary for the normal formation and development of the fetus and the growth of children. It is also very effective for constant stress, depression and psycho-emotional stress.
Carotene (E160a), annatto extract (E160b), lycopene (E160d) are similar in composition and action to vitamin A, they are powerful antioxidants. They contribute to the preservation and improvement of visual acuity, strengthen the immune system, protect against cancer. Always remember that these substances are strong allergens.
Beet betanin (E162) - has a beneficial effect on the cardiovascular system, lowering vascular tone and thereby lowering blood pressure. Reduces the risk of myocardial infarction. Improves the absorption of proteins of plant and animal origin. Participates in the synthesis of choline, which stimulates the work of hepatocytes (liver cells). In addition, this substance has a strong anti-radiation effect. It also prevents the development or progression of oncological diseases, the degeneration of a benign tumor into a malignant one.
Calcium carbonate (E170) is a simple chalk. With a deficiency of calcium in the body, it compensates for its deficiency. May affect blood coagulation. Takes part in muscle contractions, including the heart muscle. It is the main component of bones and teeth. Chalk in case of overdose has a toxic effect on the body, causing the development of milk-alkaline syndrome in it.
Lactic acid (E270) is found in dairy products and cheeses, sauerkraut and cucumbers. It normalizes the intestinal microflora and is involved in carbohydrate metabolism, promoting the absorption of carbohydrates.
Vitamin C (E300) - ascorbic acid is a powerful antioxidant and protects body cells from free radicals. Strengthens immunity. It is found in large quantities in blackcurrant, kiwi, apple, cabbage, onion, pepper.
Vitamin E (E306-309) - tocopherols accelerate the regeneration of the skin. Slow down the aging of the body, protect against the action of toxins. They thin the blood and stimulate the work of red blood cells, thereby favorably affecting the cardiovascular system.
Lecithin (E322) has a large number of useful properties. Found in egg yolk, caviar and milk. Contributes to the proper development of the nervous system. Increases immunity. Reduces the level of cholesterol in the blood and removes it from the body. Improves hematopoiesis, bile composition. Prevents the development of cirrhosis of the liver.
Agar (E406) is part of the algae. It is rich in vitamin PP and trace elements (sodium, potassium, magnesium, calcium, phosphorus, iron, iodine). Its gelling effect is very often used in the food and confectionery industry. Agar, due to its high content of iodine, stimulates the thyroid gland. It is also able to bind and remove toxins and various toxins from the body. Another useful property of it is the improvement of bowel function.
Pectins (E440), the sources of which are apple, grapes, citrus fruits, plums. They remove toxins, toxins, heavy metals from the body. Helps cleanse the intestines. They protect the gastric mucosa from the action of damaging factors, have an analgesic and healing effect on ulcers. Reduce the level of cholesterol in the blood. It should always be remembered that in large quantities pectins are strong allergens.
Neutral food additives
Chlorophyll (E140) is a dye. It colors food green. Completely safe for human health. Some experts argue that it is even useful - it removes toxins from the body, when applied externally, it can heal wounds and eliminate unpleasant odors emitted by the human body.
Sorbic acid (E202) has a powerful antimicrobial effect, because it is able to inhibit the growth of mold in products. It is absolutely safe for humans. It is most often added to sausages, cheeses, smoked meats, rye bread.
Acetic acid (E260) is the most common acidity regulator. In a small concentration, it is completely harmless to the body and even useful, because it promotes the breakdown of carbohydrates and fats. But at a concentration of 30% or more, it becomes dangerous due to the possibility of burns to the skin and mucous membranes of internal organs. It is used in the preparation of mayonnaise, various sauces, confectionery, in the preservation of vegetables, fish, meat.
Citric acid (E330) serves as a flavor enhancer, preservative and acidity regulator. Due to the fact that it is used in small dosages, it is safe for humans. But when working with concentrated solutions or when eating a large amount of citric acid, side effects can occur - burns of the mucous membranes of the oral cavity, pharynx, esophagus and stomach, irritation of the respiratory tract and skin.
Gum (E410, 412, 415) is a natural additive to ice cream, desserts, processed cheeses, canned vegetables and fruits, sauces, pies, bakery products. It is used because of its ability to form jelly to create a specific product structure. It also prevents its crystallization, which is very important for ice cream. Safe for human health. Its beneficial effect on appetite is noted - gum reduces it.
Mono - and diglycerides of fatty acids (E471) serve as natural stabilizers and emulsifiers. They are part of mayonnaise, pate, yogurt. They are absolutely safe for health, but they have one important side effect - when they are used in large quantities, body weight increases.
Baking soda (E500) serves as a leavening agent in the manufacture of confectionery products (baked goods, cookies, cakes), because it prevents the products from caking and the formation of lumps in them. Harmless to humans.
Calcium and potassium iodides (E916, 917). These dietary supplements are under investigation, so they are not yet on the lists of prohibited or allowed substances. Theoretically, they should stimulate the thyroid gland. Can protect against radioactive radiation. With a large intake of iodine in the body, signs of poisoning appear, so these supplements should be consumed in moderation.
Acesulfame potassium (E950), Aspartame (E951), Sodium cyclamate (E952), Saccharin (E954), Thaumatin (E957), Maltitol (E965), Xylitol (E967), Erythritol (E968) - sweeteners and sugar substitutes. They are added to sodas, desserts, hard candies, chewing gums, and some low-calorie foods.
There is an active debate about the benefits and harms of these dietary supplements. Some believe that they are absolutely safe for the body, while others argue that these substances enhance the effect of carcinogens. There is also an opinion that sweeteners are wonderful sugar substitutes and are suitable for those who want to lose weight. Doctors warn of their negative effect on liver cells, especially in people who have had hepatitis.
Dangerous food additives and their effect on the human body
The following is a list of the most common food additives that pose a risk to human health. They are widely used in the food industry, despite the harm they cause.
Yellow-green quinoline (E104) is a dye. It is added to sweets, chewing gum, carbonated drinks, groceries, smoked fish. It can cause severe allergic reactions, diseases of the gastrointestinal tract. It has a negative impact on the health of children.
Benzoic acid and its derivatives (E210-213) cause great harm to human health, especially in children. They cause severe allergic reactions and the development of cancer, nervous excitement, and negatively affect the respiratory system and human intelligence. The list of products that include these nutritional supplements is huge. Here are some of them: chips, ketchup, canned vegetables and meat, carbonated drinks, juice. However, these substances are not banned in many countries.
Sulfites (E221-228) are a group of food additives that are still poorly understood and are considered hazardous to human health. They are preservatives and are added to canned fruits and vegetables, instant mashed potatoes, tomato pastes, starch, and wine. They process dried fruits and disinfect containers. These substances can cause severe allergic reactions, provoke attacks of bronchial asthma, irritating the respiratory tract, and gastrointestinal diseases. If the cooking technology is violated, they can lead to death.
Urotropin (E239) increases the shelf life of cheeses and canned caviar. It is dangerous to human health due to its strong carcinogenic effect. It is also a powerful allergen and causes various skin diseases.
Nitrites and nitrates (E250-252). These food additives are added to sausages to give them a rich pink color. In addition, they are able to protect products from oxidation and exposure to microbial agents. Despite such positive qualities, these substances are very dangerous for human health, because they have a powerful carcinogenic effect, provoking the development of lung and intestinal cancer. They often have allergic reactions up to suffocation. They also affect the cardiovascular system, either narrowing or expanding the vessels, thereby causing sharp jumps in blood pressure. Nitrates also affect the nervous system. This is manifested by headaches, impaired coordination, convulsions.
Propionates (E280-283) serve as preservatives. They are added to dairy products, bakery products, various sauces. They have a negative effect on the vessels of the brain, causing them to spasm. Migraine headaches can occur if these chemicals are used in excess. They are not recommended for children.
Carbon dioxide (E290) is one of the main components of carbonated drinks. It is able to wash out calcium, which is very harmful for a growing organism. It can provoke an exacerbation of gastritis and peptic ulcer of the stomach, belching and flatulence.
Ammonium chloride (E510) serves as a dough improver. It is added to yeast, bread, bakery products, diet food and flour. It has a strong negative effect on the gastrointestinal tract, especially on the liver and intestines.
Monosodium glutamate (E621) is one of the most famous food additives. It belongs to the group of flavor enhancers. His perceived danger is slightly exaggerated. In fact, monosodium glutamate is a component of legumes, algae, soy sauce. In small quantities, it is completely harmless to the human body. But with the systematic use of a large number of products containing it (chips, seasonings, sauces, semi-finished products), accumulation and deposition of sodium salts in various organs occurs. As a result of this, diseases can develop: decreased visual acuity, tachycardia, general weakness, severe headaches, nervous agitation, allergies (itching of the skin and flushing of the face).
This is not a complete list. It includes only the most dangerous and commonly used food additives. In fact, there are many more of them.
Prohibited Food Additives
Yellow tartrazine (E102) is used as a coloring agent in ice cream, sweets, carbonated drinks, yoghurts. It can cause severe allergic reactions, migraines and nervous excitement. Very dangerous for children. Banned in most countries.
Citrus red (E121) is added to carbonated drinks, lollipops, ice cream. It is a powerful carcinogen. Banned in most countries.
Amaranth (E123) - dark red dye. It is a chemical food additive that affects the liver and kidneys, provoking the development of severe allergic reactions, chronic rhinitis and cancer. It is most often used in the preparation of products that are very fond of children - jellies, desserts, puddings, ice cream, breakfast cereals, muffins and so on. This substance is banned in most countries.
Formaldehyde (E240) is used as a preservative in the manufacture of meat and sausage products, various drinks (carbonated water, cold teas, juices) and sweets (desserts, candies, chewing gums, jellies). It has a carcinogenic effect, causes damage to the nervous system, allergies and intoxication of the body.
Potassium and calcium bromates (E924a, E 924b) serve as improvers and oxidizers in the production of bakery products, as well as defoamers in carbonated drinks. They have a powerful carcinogenic effect. Banned in most countries.
Dosing of nutritional supplements
For each food additive, an acceptable daily dose is determined at which human health will not be harmed. But the catch is that most often manufacturers do not write the content of the substance in the product on the packaging. The full composition can be found only in special laboratories. In the same place, an exact calculation of the additive for a given amount of the product was made.
There is a rule for distributing ingredients in descending order - the substance that is contained in the highest concentration is indicated first in the composition, and the least - the last.
Very often, manufacturers, in order to hide the shortcomings of a product, add food additives to it not according to technology, but to bring it to a “presentation”. Thus, they do not even know how many chemicals they contain. And the packaging does not always indicate the exact composition of the product.
To date, additives have flooded the food market so much that it is even difficult to say where they are not contained. It is also almost impossible to completely abandon the products sold in stores, especially if this applies to urban residents.
Therefore, you should try to minimize their use.
Below are some tips on how this can be done.
Before buying any product, it is better to study its exact composition in advance (information can be found on the Internet);
It should always be remembered that most often chemicals are dangerous when used in large quantities, whether it is a useful or dangerous additive;
Also, their impact on the body depends on the age and weight of the person;
During illness or when the immune system is weakened, chemicals do more harm, therefore, in such conditions, it is better to limit their use;
Fibers of plant fiber, thanks to the pectin they contain, cleanse the body of toxins and toxins. Therefore, every day you need to eat fresh vegetables and fruits;
Foods loaded with chemicals can form and release hazardous substances during heat treatment. The most harmful in this regard are aspartame (E951) and sodium nitrite (E250). Before you fry or boil the product, you must carefully study its composition.
Do not eat brightly colored foods, vegetables and fruits out of season.
It is imperative to limit the use of foods rich in food additives to children under five years of age (sausages and meat products, cheese, desserts, jellies, yogurts, seasonings and bouillon cubes, instant noodles, cereals, and so on).
Well, and most importantly, everything should be in moderation - you don’t need to completely avoid products with additives, but you shouldn’t get too carried away with sausage, chips and fanta either. The body in a normal state is able to process a small amount of chemicals without harm to health. Their dangerous effects begin to appear with the systematic use of products with dyes and substitutes.
Over the past decades, there have been significant changes in production technologies and in the range of products due to objective and subjective factors. These factors include:
- "qualitative leap" in the technological, material and technical spheres of raw materials and food production;
- changes in consumer preferences of the population under the influence of various reasons: advertising, which causes a "fashion" for certain products; sales promotion activities; expanding the range of goods, etc.
Historical reference
Nutritional supplements used by people for centuries and even millennia. These include, first of all, salt, the first mention of which is found in 1600 BC. in ancient Egypt. Also, spices were used already in the times of the Roman Empire, great importance was given to exotic seasonings and spices - cinnamon, cloves, ginger, pepper, nutmeg, which gave a specific taste and aroma to products.
The mass use of food additives dates back to the end of the 19th century, and today it reaches its maximum distribution. This is explained by the growth of the population, its concentration in cities, which caused an increase in food production through the improvement of production technologies, the manufacture of products using biotechnology and the achievements of chemistry.
Meanings of the term "food additives"
However, the term now has several interpretations. As a rule, the main meaning of the following is a group of natural or artificial substances or their compounds that are used in order to improve the technology for obtaining products. They are introduced into products during manufacture in order to impart certain properties and/or maintain the quality of food products. This interpretation is typical for the Russian Federation. Nutritional supplements are sometimes confused with dietary supplements or dietary supplements that are not related to them.
According to one of the first WHO (World Health Organization) definitions, food additives are non-nutritive substances that are added to food in most cases in small quantities to improve the appearance, taste, texture or increase shelf life.
Auxiliary materials of food additives
Nutritional supplements distinguish from auxiliary materials that are used during the technological process.
Auxiliary materials include substances that are not related to food ingredients, but are used during the processing of raw materials and food products in order to improve technologies. In the composition of finished food products, there are either no auxiliary materials, or their non-removable residues may occur.
Reasons for using nutritional supplements
Currently, there are several reasons why food manufacturers widely use nutritional supplements:
- Since food products are transported for sale over long distances, among them perishable and quickly stale products, accordingly, they should contain additives that will increase the shelf life of their quality.
- Due to the fact that today the individual ideas of a particular consumer, associated with taste, attractive appearance, low cost, and the convenience of using food, are changing rapidly, manufacturers use flavors, dyes, etc. to meet such needs.
- The science of nutrition is developing, certain requirements are being formulated for the creation of new types of food - low-calorie products, products - analogues of dairy, meat and fish products. This forces manufacturers to use food additives that regulate the consistency of food products.
- And also the technologies for manufacturing traditional and new products are being improved.
Thus, it is possible to formulate the main purpose of nutritional supplements:
- They allow improving food technologies at all stages, namely the preparation and processing of food raw materials, manufacturing, packaging, transportation and storage. The use of food additives helps to improve or facilitate the process.
- Preserve the natural qualities of the product - increase its resistance to various types of spoilage.
- They improve and preserve the organoleptic properties of food products (consistency, appearance, color, taste, smell) and increase their stability during storage.
In accordance with Russian sanitary legislation, food additives cannot be used if, from the point of view of the manufacturer, it is technically and economically feasible. Their use should not reduce the quality of the organoleptic properties of food products. It is forbidden to use food additives in order to mask the spoilage of raw materials and the finished product, technological defects, as well as to reduce the nutritional value (excluding some products of special and dietary purposes).
Brief conclusions
Food supplements of natural origin have been used since ancient times. The term itself has several interpretations. In addition to the food additives themselves, certain auxiliary materials are used in the technological process. There are several reasons why nutritional supplements have become widely used. Based on these reasons, the goals of their application are formulated.
Simply put, we can say the following. Producers take certain actions in order to obtain additional profit. With the help of the introduction of nutritional supplements, they have the opportunity to:
- increase the shelf life of the product: its quality and properties when transported over long distances;
- expand the range to meet the needs of numerous consumers;
- to introduce the development of the science of nutrition (nutritiology);
- food additives allow to improve, simplify, facilitate the technological process.
The question is how high quality is the product that manufacturers provide to the end consumer. The main goal of nutrition is to provide the necessary nutrients (proteins, fats, carbohydrates, vitamins, minerals, water) to the body in the required and balanced amount. Does this product contain the necessary nutritional components, as well as whether it contains toxic elements harmful to the body ... More information will be discussed in this section.
Food additives are understood as natural and synthetic substances deliberately introduced into food products during their production in order to give the food products the desired quality indicators.
In the modern food industry, various ways are being sought and applied to improve the quality of food products and improve the technological process of food production. The most cost-effective and easily applicable in industrial practice for these purposes was the use of food additives. In this regard, in a relatively short period, nutritional supplements have become widespread in most countries of the world. All nutritional supplements, as a rule, have no nutritional value and at best they are biologically inert, at worst they turn out to be biologically active and not indifferent to the body.
Taking into account the different levels of sensitivity and reactivity of adults, children and the elderly, pregnant and nursing mothers, people whose activities take place in conditions of one or another occupational hazard and many other conditions, the problem of food additives introduced into mass consumption products is of great hygienic importance. No matter how economically beneficial the use of food additives, they can be put into practice only if they are completely harmless. Harmlessness should be understood not only as the absence of any toxic manifestations, but also the absence of long-term effects of carcinogenic and co-carcinogenic properties, as well as mutagenic, teratogenic and other properties that affect the reproduction of offspring. Only after a comprehensive study and establishment of complete harmlessness can food additives be used in the food industry. However, in a number of countries this principle is not always observed, and the number of food additives actually used exceeds the number studied and allowed.
Food additives according to their purpose can mainly be directed to:
1) to increase and improve the appearance and organoleptic properties of the food product;
2) to preserve the quality of the food product during more or less long-term storage;
3) to shorten the time for obtaining food products (ripening, etc.).
In accordance with this, food additives, despite the target variety, can be grouped and systematized in the form of the following classification:
A. Food additives that provide the necessary appearance and organoleptic properties of the food product
1. Consistency improvers that maintain the desired consistency.
2. Dyes that give the product the desired color or shade.
3. Flavoring agents that give the product a characteristic flavor.
4. Flavoring substances that provide the taste properties of the product.
B. Food additives that prevent microbial and oxidative spoilage of food
1. Antimicrobial agents that prevent bacterial spoilage of the product during storage:
a) chemicals
b) biological agents.
2. Antioxidants - substances that prevent chemical deterioration of the product during storage.
B. Food additives required in the technological process of food production
1. Process accelerators.
2. Myoglobin fixatives.
3. Technological food additives (dough leavening agents, gelling agents, foaming agents, bleaches, etc.).
D. Food quality improvers
Consistency improvers. Substances that improve the consistency include stabilizers that fix and maintain the consistency achieved during the production of the product, plasticizers that increase the plasticity of the product, softeners that impart tenderness and a softer consistency to the product. The range of substances that improve consistency is quite small. For this purpose, substances of both a chemical nature and natural substances of plant, fungal and microbial origin are used.
Consistency improvers are mainly used in the production of food products with unstable consistency and homogeneous structure. Products such as ice cream, marmalade, cheeses, preserves, sausages, etc., when used in the production technology of consistency improvers, acquire new, higher quality indicators.
food dyes are used in the food industry, mainly in the confectionery and production of soft drinks, as well as in the production of certain types of alcoholic beverages. It is allowed to use vegetable dyes for coloring certain types of edible fats, margarine, butter, cheeses (processed, etc.). Coloring agents are also used in the sugar refinery industry, which uses ultramarine to color cast refined sugar.
Under aromatic substances like food additives understand natural or more often synthetic substances introduced into the food product during its production to give the food product a given flavor inherent in this food product.
Aromatic substances used in the food industry can be divided into 2 groups - natural (natural) and synthetic (chemical). The most widely aromatic substances are used in the confectionery and alcoholic beverage industries.
From natural aromatic substances in the food industry, essential oils are used (orange, lemon, rose, anise, tangerine, mint, etc.), natural infusions (cloves, cinnamon, etc.), natural juices (raspberry, cherry), fruit and berry extracts etc. Vanilla (pods of a tropical orchid) also belongs to natural aromatic substances.
Under flavoring food additives understand the natural and synthetic substances used in the food industry to be added to a food product in order to give it certain taste properties.
Flavoring agents approved for use in the food industry
Antimicrobial substances allow you to preserve the quality of perishable products for a more or less long period of time under conditions of little or no refrigeration at normal room temperature.
Aromatic substances are typical food additives. At the same time, they can be classified as preservatives - preservatives, since the purpose of their use is to protect food and beverages from spoilage and mold during storage. The antimicrobial substances allowed in the food industry can be classified into the following groups.
Antiseptics, old and well-known - benzoic and boric acids, as well as their derivatives.
Relatively new, but already well-known chemical antimicrobial agents, such as sorbic acid, etc.
Sulphurous acid preparations used for sulfitation of potatoes, vegetables, fruits, berries and their juices.
Antibiotics (nystatin, nisin, antibiotics of a number of tetracyclines).
Antioxidants (antioxidants) are substances that prevent the oxidation of fats and thus prevent their oxidative spoilage. Natural antioxidants include substances contained in vegetable oils - tocopherols (vitamins E), cottonseed oil gossypol, sesame oil sesomol, etc.
Ascorbic acid, which is used to prevent oxidative deterioration of margarine, has antioxidant properties.
Reducing the cycle of production processes in the food industry can be achieved using process accelerators. Their use has a beneficial effect on the quality indicators of food and beverages produced. Particular attention is drawn to those foodstuffs and drinks, in the production of which the main place is occupied by biological processes that determine the taste and nutritional properties of the products obtained. These biological production processes, including fermentation, product maturation of various types and nature, and many other biological production processes, are associated with “aging”, i.e. with more or less time consuming. So, in the baking industry, the dough cycle is 5-7 hours, it takes 24-36 hours for meat to ripen, cheese aging lasts up to several months, etc. The same applies to drinks - beer, grape and fruit wines, etc. Enzyme preparations are a promising means of accelerating maturation and other processes that require aging.
Myoglobin fixatives- substances that provide a persistent pink color to meat products. As fixatives of myoglobin, nitrites - sodium nitrite and nitrates - sodium nitrate have received the greatest recognition. For this purpose, in addition, potassium nitrate is used. Nitrites, coming into contact with meat pigments, form a red substance, which, when cooked, imparts a persistent pink-red color to sausages.
In addition to myoglobin fixatives, nitrates and nitrites are also used as antimicrobial agents, as well as an agent that prevents early swelling of cheeses.
To the group technological food additives combined substances of various purposes, which play an important role in the technology of production of a particular food product.
Technological additives approved for use in the food industry
Food quality improvers. Food additives are increasingly being used as food quality improvers. At present, the scope of this kind of food additives mainly extends to food products, in the production technology of which biological processes occupy an important place. This primarily applies to dough processes in the bakery industry, in the fermentation industry in the process of obtaining different types of beer, in the production of processed cheeses and in the wine industry. Both chemical and enzyme preparations (urea, lecithin, orthophosphoric acid, citases) are used as improvers.
Food supplements, in the broad sense of the term, have been used by humans for centuries, and in some cases even millennia. The first dietary supplement was probably soot, when in the Neolithic period its suitability (together with drying and freezing) may have been accidentally discovered to preserve excess meat and fish. Fermented foods were definitely among the first processed foods. After the advent of unleavened dough, the first beer appeared, and with the development of ancient civilizations in Egypt and Sumer, the first wines appeared.
Among the first food additives was salt, which was used many thousands of years ago to preserve meat and fish, preserve pork and fish products. The ancient Chinese burned kerosene to ripen bananas and peas. Honey was used as a sweetener, and fruit and vegetable juices as coloring additives.
Such a long-term use of food additives indicates their indispensability in the food industry. Food additives and today (even to a greater extent) are very common in the food industry and their role in nutrition is enormous. It would be difficult to do without preservatives, accelerators of the food production process, because they not only speed up the cooking process, but also improve the quality of the products obtained. But the fact is that not all supplements are safe for humans. Therefore, they are constantly being investigated, some are prohibited for consumption and mass use. And despite the fact that most food additives are consumed in very small amounts, their toxicity should be zero.
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