The use of food additives. Nutritional Supplements: Reasons and Purposes

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 is almost impossible to find products on store shelves that do not contain nutritional supplements. They even put them in bread. An exception is natural food - meat, cereals, milk and greens, but even in this case, you cannot be sure that they do not contain chemistry. For example, fruits are often treated with preservatives, which allows them to preserve their presentation for a long time.

Food additives are synthetic chemical or natural substances that are not consumed on their own, but are only added to foods to impart certain qualities, such as taste, texture, color, smell, shelf life and appearance. There is a lot of talk about the expediency of their use and the effect on the body.

The phrase "food additives" scares many. People began to use them many thousands of years ago. This does not apply to complex chemicals. We are talking about table salt, lactic and acetic acid, spices and spices. They are also considered food additives. For example, carmine, a dye derived from insects, has been used since biblical times to give foods a purple color. Now the substance is called E120.

Until the 20th century, only natural additives were used in the production of products. Gradually, such a science as food chemistry began to develop and artificial additives replaced most of the natural ones. The production of quality and taste improvers was put on stream. Since most nutritional supplements had long names that were difficult to fit on one label, a special labeling system was developed by the European Union for convenience. The name of each nutritional supplement began to begin with "E" - the letter means "Europe". It should be followed by numbers that show the species belongs to a certain group and indicate a certain additive. Subsequently, the system was finalized, and then it was adopted for the international classification.

Classification of food additives by codes

Acidity regulators, sweeteners, leavening agents and glazing agents are included in all of the above groups.

The number of nutritional supplements is growing every day. New effective and safe substances are replacing the old ones. For example, complex additives, which consist of a mixture of additives, have recently become popular. Every year, the lists of permitted additives are updated with new ones. Such substances after the letter E have a code greater than 1000.

Classification of food additives by application

• Dyes(E1…) - designed to restore the color of products that is lost during processing, to increase its intensity, to give a certain color to food. Natural dyes are extracted from roots, berries, leaves and flowers of plants. They can also be of animal origin. Natural dyes contain biologically active, aromatic and flavoring substances, give the food a pleasant appearance. These include carotenoids - yellow, orange, red; lycopene - red; annatto extract - yellow; flavonoids - blue, purple, red, yellow; chlorophyll and its derivatives - green; sugar color - brown; carmine is purple. There are dyes obtained synthetically. Their main advantage over natural ones is rich colors and long shelf life.
• preservatives(E2…) - designed to extend the shelf life of products. Often acetic, benzoic, sorbic and sulfurous acid, salt and ethyl alcohol are used as preservatives. Preservatives can be antibiotics - nisin, biomycin and nystatin. Synthetic preservatives must not be added to mass-produced food - baby food, fresh meat, bread, flour, etc.
• Antioxidants(E3…) - prevent spoilage of fats and fat-containing products, slow down the oxidation of wine, soft drinks and protect fruits and vegetables from browning.
• Thickeners(E4 ...) - added to preserve and improve the structure of products. They allow you to give the food the desired consistency. Emulsifiers are responsible for plastic properties and viscosity, for example, thanks to them, bakery products do not stale longer. All permitted thickeners are of natural origin. For example, E406 () - extracted from seaweed, and used in the manufacture of pates, creams and ice cream. E440 (pectin) - from apples, citrus peels. It is added to ice cream and jelly. Gelatin is of animal origin, its source is the bones, tendons and cartilage of farm animals. Starches are obtained from peas, sorghum, corn and potatoes. Emulsifier and antioxidant E476, E322 (lecithin) are extracted from vegetable oils. Egg whites are natural emulsifiers. Recently, synthetic emulsifiers have been used more in industrial production.
• Flavor enhancers(E6 ...) - their purpose is to make the product tastier and more aromatic. To improve the smell and taste, 4 types of additives are used - aroma enhancers, taste enhancers, acidity regulators and flavoring agents. Fresh foods - vegetables, fish, meat have a pronounced aroma and taste, because they contain a lot of nucleotides. Substances enhance the taste by stimulating the endings of the taste buds. During processing or storage, the number of nucleotides decreases, so they are obtained artificially. For example, ethyl maltol and maltol enhance the perception of creamy and fruity aromas. Substances give a fat sensation to low-calorie mayonnaise, ice cream and yogurt. The well-known monosodium glutamate, which has. There is a lot of controversy about sweeteners, especially aspartame, known for being almost 200 times sweeter than sugar. It is hidden under the marking E951.
• Flavors- they are divided into natural, artificial and identical to natural. The former contain natural aromatic substances extracted from vegetable raw materials. These can be distillers of volatile substances, water-alcohol extracts, dry mixes and essences. Flavors identical to natural are obtained by isolating from natural raw materials, or by chemical synthesis. They contain chemical compounds found in raw materials of animal or vegetable origin. Artificial flavors include at least one artificial component, and may also contain identical natural and natural flavors.

Despite the fact that the apple contains many substances that are included in the list of food additives, it cannot be called a dangerous product. The same applies to other products.

Consider some of the popular, but useful supplements.

• E100 -. Helps control weight.
• E101 - riboflavin, aka vitamin B2. Takes an active part in the synthesis of hemoglobin and metabolism.
• E160d -. Strengthens immunity.
• E270 - lactic acid. Has antioxidant properties.
• E300 - ascorbic acid, it is also vitamin C. It helps to increase immunity, improves skin condition and brings many benefits.
• E322 - lecithin. It supports immunity, improves the quality of bile and blood formation processes.
• E440 -. Cleanse the intestines.
• E916 - calcium iodate. It is used to enrich food with iodine.

Neutral food additives - relatively harmless

• E140 - chlorophyll. Plants turn green.
• E162 - betanin - red dye. It is extracted from beets.
• E170 - calcium carbonate, if simpler - ordinary chalk.
• E202 - potassium sorbitol. It is a natural preservative.
• E290 - carbon dioxide. It helps to turn an ordinary drink into a carbonated one.
• E500 - baking soda. The substance can be considered relatively harmless, since in large quantities it is capable of affecting the intestines and stomach.
• E913 - lanolin. It is used as a glazing agent, especially in the confectionery industry.

Thanks to the research of specialists, changes are regularly made to the lists of allowed and prohibited additives. It is advisable to constantly monitor such information, since unscrupulous manufacturers, in order to reduce the cost of goods, violate production technologies.

Pay attention to additives of synthetic origin. formally they are not prohibited, but many experts consider them unsafe for humans.

For example, monosodium glutamate, which is hidden under the designation E621, is a popular flavor enhancer. You can't call it harmful. Our brains and hearts need it. When the body lacks it, it can produce the substance on its own. With an excess of glutamate, it can have a toxic effect, and more of it goes to the liver and pancreas. It can be addictive, cause allergic reactions, and damage the brain and vision. The substance is especially dangerous for children. Packages usually do not indicate how much monosodium glutamate is contained in the product. Therefore, it is better not to abuse food containing it.

The safety of the E250 additive raises doubts. The substance can be called a universal additive, since it is used as a dye, antioxidant, preservative and color stabilizer. Despite the fact that the harm of sodium nitrate has been proven, most countries continue to use it. It is part of the sausage and meat products, it can be present in herring, sprats, smoked fish and cheeses. Sodium nitrate is harmful for those who suffer from cholecystitis, dysbacteriosis, have problems with the liver and intestines. Once in the body, the substance is converted into strong carcinogens.

Among synthetic dyes, it is almost impossible to find safe ones. They are capable of exerting mutagenic, allergenic and carcinogenic effects.

Antibiotics used as preservatives cause dysbacteriosis and can cause intestinal diseases. Thickeners tend to absorb substances, both harmful and beneficial, which can interfere with the absorption of minerals and components needed by the body.

The use of phosphates can impair the absorption of calcium, which threatens the development of osteoporosis. Saccharin can cause bladder tumors, and aspartame can compete with glutamate in terms of harmfulness. When heated, it turns into a powerful carcinogen, affects the content of chemicals in the brain, is dangerous for diabetics and has many detrimental effects on the body.

Health and nutritional supplements

Over the long history of existence, nutritional supplements have proven useful. They have played a significant role in improving the taste, shelf life and quality of products, as well as in improving other characteristics. There are many additives that can not have the best effect on the body, but it would also be wrong to ignore the benefits of such substances.

Very popular in the meat and sausage industry, sodium nitrate, known as E250, despite the fact that it is not so safe, prevents the development of a dangerous disease - botulism.

It is impossible to deny the negative impact of food additives. Sometimes people, seeking to extract the maximum benefit, create inedible, from the point of view of common sense, products. Humanity gets many diseases.

• Study food labels and try to choose those that contain a minimum of E.
• Do not purchase unfamiliar products, especially if their composition is rich in additives.
• Avoid products containing sugar substitutes, flavor enhancers, thickeners, preservatives, and colorants.
• Give preference to natural and fresh products.

Nutritional supplements and human health are concepts that are beginning to be linked more and more often. A lot of research is being carried out, as a result of which many new facts are revealed. Modern scientists believe that the increase in the diet of artificial additives and the decrease in the consumption of fresh products is one of the main reasons for the increase in cases of cancer, asthma, obesity, diabetes and depression.

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.

Use of nutritional supplements

Food additives include natural compounds and synthetic substances that are specially added to food and beverages to perform certain technological functions. The main objectives of the introduction of food additives in foods and drinks are:
1. Creation of new or improvement of existing technologies for the preparation and processing of food raw materials, as well as the manufacture, packaging, transportation and storage of food.
2. Increasing the stability and resistance of food products and drinks to various influences that worsen their quality indicators.
3. Creation and preservation of food structure.
4. Change (for the better) or preservation of the organoleptic properties and appearance of food and beverages.
All food additives should not mask the consequences of using non-standard raw materials, conducting technological processes in unsanitary conditions and violating technological discipline.

Food additives are divided into four groups:
1. Additives that regulate the taste and aroma of foods and drinks (flavor and aroma enhancers, flavors, sweeteners, salt and sugar substitutes, acids, acidifiers) or improve the color of foods and drinks (color stabilizers, dyes, bleaches).
2. Additives that regulate the consistency and form the texture of products (gelling agents, thickeners, foaming agents, emulsifiers, fillers, etc.).
3. Additives that increase the safety of food products and increase their shelf life (preservatives, protective gases, antioxidants and their sealants, water-retaining agents, anti-caking agents, film formers, stabilizers).
4. Additives that facilitate and accelerate the course of technological and biotechnological processes (enzyme preparations, leavening agents, extractants, clarifiers, desiccants, defoamers, baking and confectionery improvers, etc.).

Most food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. This classification is based on the technological functions of food additives, which do not include substances and compounds that increase the nutritional value of food products, such as vitamins, macronutrients, amino acids. Food additives also include "non-nutritional substances" added to food, usually in small amounts, to improve appearance, taste, texture, or to increase shelf life. The main reasons for the widespread use of food additives in food production include:
1. The modern development of trade at the world level, leading to the need to transport food products (including perishable and fast-stale) over long distances.
2. Constantly increasing requirements of the modern consumer to the quality and range of food products while maintaining low cost.
3. Creation of new types of food products and drinks that meet the modern requirements of nutrition science.
4. Development of new and improvement of existing technology for new and traditional food products.

Food additives must meet the following requirements:
1. This particular supplement must be tested for human safety.
2. The additive can be recommended within the limits of its established safety and technological necessity.
provided that the use of the substance does not mislead the consumer as to the type and composition of the food and drink in which it is added.
3. For this additive, the purity criteria necessary to achieve a certain level of food quality must be established.
When determining the feasibility and effectiveness of the use of a food additive both in the production of traditional food and beverages, where it has not been used before, and in the creation of new food and beverage technology, it is imperative to take into account the characteristics of food systems into which a food additive is introduced, to correctly determine the stage and the method of its introduction, to evaluate the economic and social efficiency of use. It should be especially noted that the concept of rational nutrition, approved by FAO/WHO experts and adopted in the Russian Federation, implies the need for a certain amount of food components to enter the human body. These include organic compounds and mineral substances, which directly or in a transformed form belong to food additives approved for use (there are more than 300 of them). Of these, about 200 food additives are direct participants in metabolic physiological processes, substrates and regulators of metabolism. These are proteins, vitamins, amino acids, oligopeptides and derivatives of their compounds, esters of glycerol, phosphatides and fatty acids, digestible dyes, complex and simple carbohydrates, minerals. In the process of metabolism in the human body, primarily plastic and energy types of metabolism, other food additives do not take an active part.

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 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 (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(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

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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.