The use of food additives in the meat industry. Examples of the use of nutritional supplements and assessment of their effect on the body

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.

Chapter 9

9.1. Classification of food additives

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This substance has been tested for safety;

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

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

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

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

E100-E182 - dyes;

E700-E800 - spare indices for other possible information;

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

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

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

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

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

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

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

Prevention of clumping and caking of products;

Improving the quality of raw materials and finished products;

Improving the appearance of products;

Improving extraction;

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

9.2. Choice of nutritional supplements

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

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

9.3. Safety of food additives.

Evaluation of the toxicity of coloring extracts

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

eighth level

Certification of food additive and product with its content

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

Rice. 9.2. Selection technology development scheme

and the use of a new food additive

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Introduction

Bibliography

Introduction

The food industry dates back to prehistoric ages, when the processing of raw materials included cutting, fermenting, drying under the sun, storing foods with salt, and various types of cooking (such as frying, steaming). Salt preservation was especially common in foods that were destined for warriors and sailors, right up to the introduction of canning techniques. Evidence for the existence of these practices exists in the writings of the ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North America and South America and Asia. amino acid score dietary supplement

Nutrition is one of the most important factors determining the health of the nation in general and our health in particular. Food products should not only satisfy the physiological needs of the human body for nutrients and energy, but also perform preventive and therapeutic functions. One of the outstanding achievements of the late twentieth century is the creation of the concept of functional nutrition, i.e. the inclusion in the daily human diet of a variety of products that, when used systematically, provide the body not only with energy and plastic material, but also regulate physiological functions, biochemical reactions and psychosocial behavior of a person. , and this is unthinkable without the use of food and biologically active additives.

At present, there is a consensus on the use of food additives: they are not necessary, but without them the choice of food products would be much poorer, and the process of cooking directly from raw materials would be more painstaking and lengthy. Without food additives, blanks, semi-finished products and instant dishes would almost disappear from the assortment, and individual products would not be so beautiful and expressive.

According to the World Health Organization, food additives are naturally occurring compounds and chemicals that are not normally consumed by themselves, but are deliberately introduced in food products in limited quantities. The goals of the introduction of food additives:

Improving the technology of preparation, manufacture, packaging, transportation, storage of raw materials and products;

Acceleration of terms of production of foodstuff;

Preservation of the natural qualities of the food product;

Improving the appearance and organoleptic properties of food products;

Increasing the stability of products during storage.

Reasons for using nutritional supplements:

Preservation of fats, vitamins and aromatic substances with the help of antioxidants from premature decomposition, which can form carcinogenic products;

Modern methods of trade in the context of the need to transport food products, including perishable and quickly stale ones, over long distances, which determined the need for the use of additives that increase the shelf life of their quality;

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

Creation of new types of food that meets the modern requirements of nutrition science (low-calorie foods, imitators of meat, dairy and fish products), which is associated with the use of food additives that regulate the consistency of food products;

Improving the technology for obtaining traditional and new food products. The number of food additives used in food production in different countries today reaches 500, not counting combined additives, individual aromatic substances and flavors.

1. Rationale for the choice of direction for the development of technology for a new food product

Preservatives are food additives that have their own index, which should be on the label of a product.

Preservatives have been used by humans since the ancient world. One of the goals of conservation was the long-term storage of food. The most used preservatives in the ancient world were table salt, honey, wine, and later wine vinegar and ethyl alcohol.

The role of effective preservatives for a long time was played by spices and seasonings, and later by essential oils isolated from them, some resins, oil distillation products, and creosote.

In the 19th-20th centuries, chemical preservatives of natural and synthetic origin were widely used in the food, perfume and cosmetic industries. Initially, sulfurous, salicylic, sorbic, benzoic acids and their salts were used.

With the discovery of antibiotics, for some time they were considered as promising preservatives, but due to the large number of undesirable side effects, such preservation was not widely used.

Currently, in order to optimize the positive effect of preservatives, special balanced mixtures of preservatives have been developed for each product group.

The most common preservatives at present are benzoic acid (index E 210) and its salts and sorbic acid (index E 200) and its salts, such as sodium sorbate (index E201).

There is an opinion, skillfully fueled by some of the media, that all preservatives are harmful. Actually it is not. For example, the preservative additive E 300 is nothing more than ascorbic acid, that is, pure vitamin C. The head of the laboratory of food additives, Candidate of Medical Sciences A.N. only heat treatment, but also citric acid, salt, sugar (at least 63%), vinegar (acetic acid is a food additive, index E 260), etc. Sugar is harmful for someone, but to argue that the vast majority , especially for children, it is necessary in moderate doses, it is impossible. The same goes for salt. And the artificial food additives that are widely used now, in the quantities in which they are used, do not pose a danger to either adults or children. For example, there is a lot of benzoic acid in lingonberries, in cranberries. That is why these berries, picked in the fall, lie quietly all winter and do not deteriorate. Those who are afraid of many years of accumulation of foreign substances in the body should know that scientists whose profession is to study food additives are well aware of how benzoic, sorbic acids and their salts are excreted from the body, as well as some other compounds used today as preservatives.

By adding chemical preservatives to food, you can slow down or completely prevent the development of microflora - bacteria, yeast, as well as extend the safety of products. The above facts determined the choice of this direction in the development of a new food product.

2. Characteristics of the additive and its role in the food system

Preservatives are food additives, small amounts of which make it possible to delay or stop the growth and reproduction of microorganisms, and thereby prevent microbial spoilage of the product.

The main cause of food spoilage with a high moisture content is the development of microorganisms (bacteria, molds, yeasts) in them. Preservatives can have a bactericidal effect (that is, they completely suppress the vital activity of microorganisms) or bacteriostatic (suppress, slow down the development and reproduction). The action of chemical preservatives is based on their ability to penetrate into the microbial cell and inactivate the enzyme system and proteins of microorganisms, thereby stopping their vital activity. The second direction of action of preservatives is a change in the pH of the medium, which reduces the activity of the vital activity of microorganisms.

Substances used in the food industry as preservatives (antiseptics, chemically obtained compounds with antimicrobial properties) are subject to strict requirements: preservatives must suppress the vital activity of microorganisms at low concentrations (hundredths, tenths of a percent); have a detrimental effect on microorganisms and not have a toxic effect on the human body; not form toxic compounds during decomposition in the human body and when interacting with the material of technological containers in which the product and the antiseptic are mixed, as well as with the material of canning containers; not have a noticeable effect on the organoleptic characteristics of the product or can be easily removed from the product if necessary (for example, sulfur dioxide). For preservatives allowed for use in industry, available methods for controlling their content in products have been developed and standardized.

The list of antiseptic preparations used in the canning industry in most countries of the world is limited mainly to sulfurous anhydride, sulfate preparations (potassium bisulfite, sodium bisulfite, sodium metabisulfite, sodium sulfite and potassium sulfite), benzoic acid and sodium benzoate, sorbic acid and its salts, dehydroacetic acid and some other organic acids (or their salts).

In different countries, the use of preservatives in the production of canned fruits and vegetables is limited, especially in products that are not subject to further processing.

Antibiotics are also effective as preservatives. Antibiotics (substances obtained as a result of the cultivation of microorganisms) have a higher (hundreds of times) antimicrobial activity and have a preservative effect in concentrations measured in thousandths of a percent, but their use for food preservation is very limited, as they adversely affect the body human (they kill the natural intestinal microflora, can cause allergic reactions of the body, etc.), and also due to the fact that many diseases are treated with antibiotics and their use causes the appearance of resistant forms of pathogens. In our country, only two antibiotics are allowed, which are intended for medicinal purposes, nystatin and biomycin - for the conservation of raw materials of animal origin (meat, fish and slaughtered poultry), which are subsequently subjected to heat treatment.

For food preservation, it is advisable to use special antibiotics that are not used in medicine. For example, the antibiotic nisin, which is used to preserve a limited range of canned fruits and vegetables: green peas, potatoes, cauliflower, tomatoes, etc. in the amount of 100 mg/l of filling.

Of the antibiotics of plant origin (phytoncides), the most suitable for conservation are the essential oil of mustard seeds, allyl oil. The addition of this phytoncide at a concentration of 0.002% in the production of marinades in sealed containers helps to preserve products for a year even without pasteurization.

However, there are no chemicals that fully satisfy all the requirements for food preservatives.

When processing fruits and vegetables at production sites during the harvesting period, products after primary processing are subjected to chemical canning - fruit and vegetable purees, juices, which can be used for further processing or sold as semi-finished products to canneries as raw materials for the production of decoctions, marmalade, fruit berry purees and juices with varying degrees of clarification. In addition, preservatives are used in the production of a wide range of canned food in order to significantly reduce the time and modes of heat treatment of the product.

Each preservative has its own spectrum of action.

Ascorbic acid. The antimicrobial effect of preservatives is enhanced in the presence of ascorbic acid. Preservatives can have a bactericidal (destroy, kill microorganisms) or bacteriostatic (stop, slow down the growth and reproduction of microorganisms) action.

One of the main signs of hygienic regulation of chemical preservatives is their use in concentrations that are minimal to achieve a technological effect.

The use of antimicrobial agents at lower doses may promote the growth of microorganisms. This must be taken into account when developing sanitary rules and regulations for food additives and their practical application.

Sulfur compounds. Widespread preservatives include sulfur compounds such as anhydrous sodium sulfite (Na 2 S0 3) or its hydrated form (Na 2 S0 3 7H 2 0), sodium acid metabisulphate (thiosulfate) (Na 2 S 2 0 3), or hydrosulfite sodium (NaHS0 3). They are highly soluble in water and emit sulfur dioxide (SO 3), which is due to their antimicrobial effect. Sulfur dioxide and the substances that release it mainly inhibit the growth of moulds, yeasts and aerobic bacteria. In an acidic environment, this effect is enhanced. To a lesser extent, sulfur compounds affect the anaerobic microflora. Sulfur dioxide has a high reducing power because it is easily oxidized. Due to these properties, sulfur compounds are strong inhibitors of dehydrogenases, protecting potatoes, vegetables and fruits from non-enzymatic browning. Sulfur dioxide is relatively easy to leave the product when heated or prolonged contact with air. However, it is able to destroy thiamine and biotin and enhance the oxidative breakdown of tocopherol (vitamin E). Sulfur compounds are not advisable to use for canning food, which is the source of these vitamins.

Once in the human body, sulfites are converted into sulfates, which are well excreted in urine and feces. However, a large concentration of sulfur compounds, such as a single oral administration of 4 g of sodium sulfite, can cause toxic effects. The acceptable daily intake level (ADI) for sulfur dioxide, established by the FAO/WHO JECFA, is 0.7 mg per 1 kg of human body weight. Daily consumption of sulphated foods may result in exceeding the allowable daily dose. So, with one glass of juice, about 1.2 mg of sulfurous anhydride is introduced into the human body, 200 g of marmalade, marshmallow or marshmallow - 4 mg, 200 ml of wine - 40 ... 80 mg.

Sorbic acid. It mainly has a fungicidal effect due to its ability to inhibit dehydrogenases and does not inhibit the growth of lactic acid flora, therefore it is usually used in combination with other preservatives, mainly sulfur dioxide, benzoic acid, sodium nitrite. Salts of sorbic acid are widely used.

The antimicrobial properties of sorbic acid do not depend much on the pH value, so it is widely used in the preservation of fruit, vegetables, eggs, flour products, meat, fish products, margarine, cheeses, and wine.

Sorbic acid is a low-toxic substance, in the human body it is easily metabolized with the formation of acetic and

B-hydroxybutyric acids. However, there is a possibility of the formation of sorbic acid D-lactone, which has carcinogenic activity.

Benzoic acid. The antimicrobial action of benzoic acid (C 7 H 6 0 2) and its salts - benzoates (C 7 H 5 0 5 Na, etc.) is based on the ability to suppress the activity of enzymes. In particular, the inhibition of catalase and peroxidase accumulates hydrogen peroxide, which inhibits the activity of the microbial cell. Benzoic acid is able to block succinate dehydrogenase and lipase, enzymes that break down fats and starch. It inhibits the growth of yeasts and bacteria of butyric acid fermentation, has little effect on bacteria of acetic acid fermentation, and has very little effect on lactic acid flora and molds.

n-hydroxybenzoic acid and its esters (methyl, ethyl, n-propyl, n-butyl) are also used as preservatives. However, their preservative properties are less pronounced, a negative effect on the organoleptic properties of the product is possible.

Benzoic acid practically does not accumulate in the human body. It is a part of some fruits and berries as a natural compound; esters of n-hydroxybenzoic acid - in the composition of plant alkaloids and pigments. In small concentrations, benzoic acid forms hippuric acid with glycol and is completely excreted in the urine. In high concentrations, the manifestation of the toxic properties of benzoic acid is possible. The permissible daily dose is 5 mg per 1 kg of human body weight.

Boric acid. Boric acid (H 3 B0 3) and borates have the ability to accumulate in the human body, mainly in the brain and nerve tissues, exhibiting high toxicity. They reduce tissue oxygen consumption, ammonia synthesis and adrenaline oxidation. In this regard, these substances are not used in our country.

Hydrogen peroxide. In a number of countries, when preserving milk intended for making cheeses, hydrogen peroxide (H 2 0 2) is used. It should not be present in the finished product. Milk catalase breaks it down.

In our country, hydrogen peroxide is used to bleach slaughterhouse blood. Additionally contribute catalase to remove residual hydrogen peroxide. Catalase is used in the manufacture of roots for various semi-finished products.

Hexamethylenetetramine, or urotropin, hexalin. The active principle of these compounds is formaldehyde (CH 2 0). In our country, hexamine (C 6 H 12 N 4) is allowed for canning salmon caviar and growing yeast mother cultures. Its content in granular caviar is 100 mg per 1 kg of product. Hexaline content is not allowed in finished yeast.

The permissible daily dose established by WHO is no more than 0.15 mg per 1 kg of human body weight.

Abroad, hexamethylenetetramine is used in the preservation of sausage casings and cold marinades for fish products.

Diphenyl, biphenyl, o-phenylphenol. Cyclic compounds, sparingly soluble in water, have strong fungicidal properties that prevent the development of molds and other fungi.

The substance is used to extend the shelf life of citrus fruits by immersing them for a short time in a 0.5 ... 2% solution or soaking wrapping paper with this solution. In our country, these preservatives are not used, however, the sale of imported citrus fruits using this preservative is allowed.

The compounds under consideration have an average degree of toxicity. When ingested, about 60% of biphenyls are excreted from it.

The permissible daily dose according to WHO recommendations is 0.05 for diphenyl, 0.2 mg for o-phenylphenol per 1 kg of human body weight. In different countries, different levels of residual content of diphenyls in citrus fruits are allowed - 20 ... 110 mg per 1 kg of human body weight. It is recommended to thoroughly wash citrus fruits and soak their peels if they are used in nutrition.

Formic acid. According to its organic structure, formic acid (HCOOH) belongs to fatty acids and has a strong antimicrobial effect. Formic acid is found in small amounts in plant and animal organisms.

At high concentrations, it has a toxic effect, in food products it has the ability to precipitate pectins, therefore, in general, it is used to a limited extent as a preservative.

In our country, formic acid salts - formates are used as salt substitutes in dietary nutrition.

For formic acid and its salts, the ADD should not exceed 0.5 mg per 1 kg of human body weight.

propionic acid. As well as formic, propionic acid (C 2 H 5 COOH) is widely distributed in wildlife, being an intermediate link in the Krebs cycle that provides biological oxidation of proteins, fats and carbohydrates.

In the US, propionic acid is used as a preservative in the production of bakery and confectionery products, preventing them from molding. In a number of European countries, it is added to flour.

Salts of propionic acid, in particular sodium propionate, have low toxicity. The daily dose of the latter in the amount of 6 g does not cause any negative effects, and therefore it has not been established by WHO OKEPD.

Salicylic acid. The substance is traditionally used in home canning of tomatoes and fruit compotes. In the UK, salts of salicylic acid - salicylates - are used to preserve beer. The highest antimicrobial properties of salicylic acid appear in an acidic environment.

Currently, the toxicity of salicylic acid and its salts has been established, therefore, the use of salicylic acid in Russia as a food additive is prohibited.

Diethyl ester of pyrocarbonic acid. It can inhibit the growth of yeasts, lactic acid bacteria and, to a lesser extent, molds and is used in some countries to preserve beverages. The substance has a fruity odor. At a concentration of more than 150 mg of the substance per 1 kg of the product, the taste of drinks deteriorates and its toxic properties appear.

The ether interacts with the food components of the product - vitamins, amino acids, ammonia. In particular, the reaction of the ether with ammonia leads to the formation of a carcinogenic compound, the ester of ethylcabalamic acid, which is capable of penetrating the placenta of the mother's body. In our country, the drug in question is prohibited for use as a food additive.

Nitrates and nitrites of sodium and potassium. Sodium and potassium nitrates and nitrites (NaN0 3 , KN0 3 , NaN0 2 , KN0 2 ) are widely used as antimicrobial agents in the production of meat and dairy products. In the manufacture of sausages, sodium nitrite is added no more than 50 mg per 1 kg of the finished product, some varieties of cheeses and cheese - no more than 300 mg per 1 liter of milk used. The use of these substances in baby food products is not allowed.

Naphthoquinones. Substances are used to stabilize soft drinks and provide suppression of yeast growth. The most widely used are juglone (5-hydroxy-1,4-naphthoquinone) and plumbagin (2-methyl-5-hydroxy-1,4-naphthoquinone). The preservative effect juglone shows at a concentration of 0.5 mg per 1 liter, plumbagin - 1 mg per 1 liter. They are low-toxic and have a 100-fold safety threshold.

The choice of preservatives and their dosage depend on the degree of bacterial contamination and the qualitative composition of the microflora; production and storage conditions; the chemical composition of the product and its physical and chemical properties; expected shelf life.

It is not allowed to use preservatives in the production of consumer products: milk, butter, flour, bread (except for packaged and packaged for long-term storage), fresh meat, baby and diet foods, as well as those designated as “natural” or “fresh”.

Preservatives not approved for use in production include: azides, antibiotics, E 284 boric acid, E 285 borax (borax), E 233 thiabendazole, E 243 diethyl dicarbonate, ozone, ethylene oxide, propylene oxide, salicylic acid, thiourea.

E 240 formaldehyde is also a prohibited preservative.

EU preservatives must meet the following criteria:

effectiveness against a wide range of microorganisms;

· bactericidal effect;

· bacteriostatic effect;

solubility within the drug or distribution in water or at the interface (water and oil);

· good miscibility;

Compatibility with raw materials and packaging materials;

stability in a wide range of pH values;

temperature stability;

low toxicity to humans and the environment;

· Good value for money.

3. Substantiation of the recipe and technology of the new product

Ascorbic acid, an organic compound related to glucose, is one of the main substances in the human diet, which is necessary for the normal functioning of connective and bone tissue. Performs the biological functions of a reducing agent and coenzyme of some metabolic processes, is an antioxidant. Only one of the isomers is biologically active - L-ascorbic acid, which is called vitamin C. In nature, ascorbic acid is found in many fruits and vegetables.

According to its physical properties, ascorbic acid is a white crystalline powder with a sour taste. Easily soluble in water, soluble in alcohol.

Due to the presence of two asymmetric atoms, there are four diastereomers of ascorbic acid. The two conditionally named L- and D-forms are chiral with respect to the carbon atom in the furan ring, and the isoform is the D-isomer at the carbon atom in the ethyl side chain.

Ascorbic acid and its sodium (sodium ascorbate), calcium and potassium salts are used in the food industry (E300 - E305).

L-isoascorbic or erythorbic acid is used as a food additive E315.

The physiological need for adults is 90 mg / day (pregnant women are recommended to use 10 mg more, lactating women - 30 mg). The physiological need for children is from 30 to 90 mg / day, depending on age.

Vitamin C in practice performs much more functions than the banal "strengthening the body." Firstly, it is one of the powerful antioxidants and regulators of redox processes, a necessary element in the synthesis of hormones and adrenaline.

This property is due to the ability to easily donate electrons and form radical ions. These charged particles with an unpaired electron take on the role of targets for free radicals responsible for damage to cell membranes and subsequent cell mutations. Secondly, vitamin C regulates capillary permeability and blood clotting; thirdly, it has an anti-inflammatory effect; fourthly, it reduces allergic reactions. In addition, vitamin C helps to cope with the effects of stress and strengthens the body's resistance to infections. There is still unconfirmed evidence that vitamin C is used to prevent cancer. Vitamin C helps the body absorb iron and calcium better while eliminating lead, mercury and copper. Vitamin C acts in a complex way on the stability of other vitamins in the human body. For example, B1, B2, vitamin A, E, folic and pantothenic acids, due to the antioxidant effect, remain viable longer. Vitamin C protects the walls of blood vessels from deposits of oxidized cholesterol, stimulates the adrenal glands and the production of hormones that can fight stress. Without vitamin C, a person is really weak and unprotected, and vice versa, the necessary amount of it stimulates the body in such a way that it is able to ensure healthy functioning on its own.

Thus, enriching our product with ascorbic acid, we increase its nutritional value, in addition, the antioxidant property of vitamin C allows us to increase the shelf life of the product.

4. Calculation of amino acid and fatty acid score

Amino acid score:

AC (lysine) \u003d (10.08 / 55) * 100% \u003d 18%

AC (threonine) = (6.49 / 40) * 100% = 16.225%

AC (valine) = (8.38 / 50)* 100% = 16.76

AC (methionine + cystine) = (4.52/35)* 100% = 12.91%

AC (isoleucine) = (6.9 / 40) * 100% = 17.25%

AC (leucine) = (12.82/70)* 100% = 18.31%

AC (phenylalanine + tyrazine) = (16.37/60)* 100% = 27.28%

AC (tryptophan) = (2.12 / 10) * 100% = 21.2%

Fatty acid score:

The optimal ratio of PUFA / MUFA / SFA = 1/ 6/ 3

PUFA / MUFA = 1 / 6

PUFA / PUFA = 1 / 3

SFA / MUFA = 1 / 2

The ratio of PUFA / MUFA / PUFA in the curd mass = 1.03 / 5.28 / 10.75

PUFA / MUFA = 1.03 / 5.28 = 1 / 5.13

PUFA / PUFA = 1.03 / 10.75 = 1 / 10.43

SFA / MUFA = 10.75 / 5.28 = 2.03 / 1

Based on the analysis, we can conclude that our product is the most balanced in the following amino acids: phenylalanine, tyrazine, lysine and the least balanced in methionine cystine. It should also be noted that there is an almost ideal ratio of PUFAs and MUFAs, but the ratio of SFAs and MUFAs is not balanced.

5. Justification of the terms of storage and sale

The shelf life of the curd mass without preservatives is 7 days at a temperature of +4 ... +6 C. With the addition of ascorbic acid, which has antioxidant properties and also has the ability to bind free radicals, thereby stopping their destructive function, the shelf life is supposedly increased to 14 days .

Bibliography

1) The chemical composition of food products: Reference tables for the content of basic nutrients and the energy value of food products / ed. A.A. Pokrovsky. M.: Food industry, 1976.- 227 p.

2) Collection of recipes for dishes and culinary products for public catering establishments. Moscow Economics, 1983. - 717 p.

3) Chemical composition of foodstuffs: Reference tables of content of amino acids, fatty acids, vitamins, macro- and microelements, organic acids and carbohydrates. Book. 2: / Ed. THEM. Skurikhin and M.N. Volgarev. - 2nd edition, revised. and additional - M.: Agropromizdat, 1987. - 360 p.

4) Food additives / ed. Nechaev A.P., Kochetkova A.A., Zaitsev A.N. -M.: Kolos, 2001. - 256s.

5) Vitamins and vitamin therapy / Romanovsky V.E., Sinkova E.A. // Series "Medicine for you". - District / D.: Phoenix, 2000. - 320 p.

6) Kharchov and dietary supplements [Electronic resource]: working program. navch. disciplines [galuzan knowledge 0517 Kharch. prom-st that rework. s.-g. products, directly prepared. 6.051701 "Grub. technol. and engineer”, specialization “Technology of eating”, f-t restaurant.-hotel. business, 3 k., 2013-2014 navch. R.] / G. F. Korshunova; Ministry of Education and Science of Ukraine, Donets. nat. University of Economics and Trade Mikhail Tugan-Baranovsky, Dept. technology in the restaurant. statehood. - Donetsk: [DonNUET], 2013 . - Local. comp "uter. Merezha NB DonNUET.

7) Kharchov and dietary supplements [Electronic resource]: method. recommend. for vikonannya ІЗС for stud. directly prepared. 6.051701 "Grub. technologies and engineering” / G. F. Korshunova, A. V. Slashcheva; Ministry of Education and Science, Youth and Sports of Ukraine, Donets. nat. University of Economics and Trade Mikhail Tugan-Baranovsky, Dept. technology in the restaurant. mr. - Donetsk: [DonNUET], 2012 . - Local. comp "uter. Merezha NB DonNUET.

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Types of food additives

The phrase "nutritional supplements" alone makes many people feel frightened or annoyed. And this despite the fact that mankind has been using them for more than one millennium. But this has nothing to do with complex chemicals. This refers to table salt, lactic and acetic acid, spices and spices - these are also food additives. For example, carmines, dyes derived from insects, have been used since ancient times to give food a purple color. Currently, the substance is called E120.

Until the 20th century, manufacturers always sought to use only natural additives in the food production process. Over time, with the help of food chemistry, they began to develop the production of artificial food additives with the gradual replacement of most of the natural ones. Thus, palatability improvers were put on industrial flows.

Due to the fact that most of the food additives had long names that were difficult to fit on one label, for their easier recognition, experts from the European Union developed a special labeling system. The name of each individual nutritional supplement now begins with the letter "E", which stands for "Europe". It is followed by numbers that indicate that this variety belongs to a conditioned group with the designation of a certain additive. In the future, the system was finalized, and now it is an international classification.

Classification of food additives using codes

According to the classification using codes, food additives can be:

From E100 to E181 - food coloring;
From E200 to E296 - preservatives;
From E300 to E363 - antioxidants, antioxidants;
From E400 to E499 - stabilizers that retain consistency;
From E500 to E575 - emulsifiers and baking powder;
From E600 to E637 - flavors and flavor enhancers;
From E700 to E800 - reserves, spare positions;
From E900 to E 999 - antiflaming agents designed to reduce foam, and sweeteners;
From E1100 to E1105 - biological catalysts and enzymes;
From E1400 to E 1449 - modified starches that help create the necessary consistency;
From E1510 to E 1520 - solvents.

As for acidity regulators, sweeteners, leavening agents and glazing agents, they are available in all of the above groups.

The number of nutritional supplements is increasing almost daily. As a result, outdated additives are being replaced by new effective and safe substances. In particular, in recent years, the so-called complex food additives, which are a mixture of additives, have gained increasing popularity. The list of permitted substances is updated annually. For such substances, after the letter E, codes greater than 1000 appear.

Classification of food additives by application

Food supplements can be:

Food colorings (E1...), which are food additives to recreate the color in products that was lost during their processing, to enhance its intensity, to introduce certain colors. Natural dyes can be obtained from parts of plants, which can be roots, berries, leaves, and flowers. In addition, food coloring can also be of animal origin. In natural dyes, there may be a certain content of biologically active, aromatic and flavoring substances that give the products an attractive appearance. Food colors are: carotenoids - yellow, orange, red; lycopenes - red; annatto extracts - yellow; flavonoids - blue, purple, red, yellow; chlorophyll and its derivatives - green; sugar colors - brown; carmine - purple. In addition, there are dyes produced synthetically. The main advantage of such substances, unlike natural ones, is greater color saturation, as well as longer shelf life;
Preservatives (E2…) are food additives designed to extend the shelf life of food. Often, acetic, benzoic, sorbic and sulfurous acid, as well as salt and ethyl alcohol, can be used as preservatives. In addition, antibiotics such as nisin, biomycin, and nystatin can be used as preservatives. Hazardous food additives, such as synthetic preservatives, are prohibited from being added to products during their mass production, especially for baby food, fresh meat, bread, flour and milk;
Antioxidants (E3 ...) are substances that prevent the deterioration of fat or fat-containing products, slow down the oxidation of wines, beer and soft drinks, and also protect vegetables and fruits from browning;
Thickeners (E4...) are food additives designed to preserve and improve the structural basis in products. With the help of thickeners, the products are given the necessary consistency. With the help of emulsifiers, plastic properties and viscosity can be controlled. In particular, in bakery products, longer freshness can be achieved. All authorized thickeners are of natural origin. For example, E406 (agar) - extracted from seaweed. With its help, pastes, creams, and ice cream are made. E440 (pectin) - extracted from zest and apples and added to jelly and ice cream. Gelatin is of animal origin and is extracted from the bones, tendons and cartilage of agricultural animals. Peas, sorghum, corn and potatoes are raw materials for starches. Emulsifiers and antioxidants E476, E322 (lecithins) are extracted from vegetable oils. One of the natural emulsifiers is egg white. In recent years, the food industry has been busy producing large volumes of synthetic emulsifiers;
Flavor enhancers (E6 ...) are food additives designed to make food more tasty and aromatic. In order to improve smell and taste, four main types of additives are used, which are aroma enhancers, taste enhancers, acidity regulators, and flavoring agents. Most fresh foods, such as vegetables, fish, meat, have a pronounced aroma and taste because they contain nucleotides. With their help, the taste is enhanced, the endings in the taste buds are stimulated. During processing or storage, the number of nucleotides may decrease, as a result of which they are produced artificially. For example, with the help of ethyl maltol and maltol, the perception of fruity and creamy aromas can be enhanced. They add a fat feel to low-calorie mayonnaise, yogurt, and ice cream. Often added to the products of the popular monosodium glutamate with a scandalous reputation. There is a lot of controversy around sweeteners, especially around aspartame E951, which is 200 times sweeter than sugar;
Food flavors, which are natural, artificial and identical to natural. Some contain only natural aromatic substances extracted from plants. They can be distillers of volatile substances, water-alcohol extracts, dry mixes and essences. To obtain identical natural food flavors, they are isolated from natural substances or by chemical synthesis. They possess chemical compounds found in animal or vegetable raw materials. Artificial food flavors may include artificial components, as well as contain portions of natural identical food flavors along with natural ones.

Producing fermented milk products, manufacturers use biologically active additives. Food and dietary supplements are slightly different from each other. The first can be consumed separately, as a supplement to food. Food and biologically active additives can be natural or identical to them. In Russia, dietary supplements are included in a separate category of food products. Their main purpose, in contrast to conventional nutritional supplements, is the improvement of human organisms, as well as their saturation with useful substances.

Healthy Food Supplements

Be that as it may, the E label can hide not only harmful and dangerous chemicals, but also harmless and even useful food additives. Experts do not recommend being suspicious of all nutritional supplements. Many substances, being additives, are extracts of natural products and plants. For example, apples contain substances designated by the letter E. In particular, ascorbic acid - E300, pectin - E440, riboflavin - E101, acetic acid - E260.

Despite the fact that apples contain a wide variety of substances that are considered food additives, no one calls them dangerous products. The same applies to other products.

Popular supplements that may be helpful include:

E100 - curcumins that help to control weight;
E101 - riboflavins, vitamins B2 involved in the synthesis of hemoglobin and metabolism;
E160d - lycopenes that strengthen the immune system;
E270 - lactic acid, which has antioxidant properties;
E300 - ascorbic acid or vitamin C, which helps in increasing immunity, improves skin condition and brings considerable benefits;
E322 - lecithins that support immunity, improve the quality of bile, as well as blood formation;
E440 - pectins that cleanse the intestines;
E916 - calcium iodates used in the enrichment of food with iodine.

Neutral food additives - relatively harmless

Relatively harmless, safe nutritional supplements are:

E140 - chlorophylls, thanks to which plants become green;
E162 - betanins, red dyes extracted from beets;
E170 - calcium carbonate or ordinary chalk;
E202 - potassium sorbitol, natural preservative;
E290 - carbon dioxide, which helps turn ordinary drinks into carbonated ones;
E500 - baking soda, a substance that is considered relatively harmless, because its use in large volumes adversely affects the gastrointestinal tract;
E913 - lanolin, used as a glazing agent, especially in demand by the confectionery industry.

Harmful food additives are much more common than useful ones. Moreover, they can be not only synthetic, but also natural substances. The harm of food additives E can be quite large, especially if they are used systematically with food, and moreover, in considerable quantities.

Today, additives are very dangerous and prohibited in Russia, which are:

Flour and bread improvers - E924a, E924d;
Preservatives - E217, E216, E240;
Dyes - E121, E173, E128, E123, Red 2G, E240.

List of harmful food additives

Due to the many studies of scientific experts, the lists of allowed or prohibited food additives are systematically changed. To get more detailed information and always be aware of what is happening, it is best to constantly monitor such changes. Particular attention should be paid to synthetic food additives. From a formal point of view, they are not considered prohibited, but many experts believe that such substances are extremely dangerous for people.

In particular, the notorious monosodium glutamate, codenamed E621, is a popular flavor enhancer. It seems impossible to call it completely harmful, because it is necessary for the brain and heart. When there is a deficiency of this substance in the body, then it can independently produce it.

An excess of monosodium glutamate has a toxic effect, with the liver and pancreas suffering the most. Consumption of E621 can lead to addiction, allergic reactions, brain damage and visual impairment. This substance has the greatest danger to children's, unprepared organisms. As a rule, the packaging does not indicate what the actual content of monosodium glutamate is in products.

The so-called safe additive E250 also raises many doubts. It's kind of a versatile additive because it's used as a coloring agent, antioxidant, preservative, and also a color stabilizer. Despite the fact that the harmfulness of sodium nitrate has been proven by scientists, it continues to be used in most countries of the world. It is found in meat and sausage products, they can be “stuffed” with herring, sprats, smoked fish and cheeses. Sodium nitrate has a negative effect on the gastrointestinal tract, is harmful to those who have cholecystitis, dysbacteriosis, and have liver problems. When ingested, this chemical can be converted into a strong carcinogen.

Synthetic dyes are almost all unsafe. They are prone to mutagenic, allergenic and carcinogenic effects. Antibiotics, which are used as preservatives, can cause dysbacteriosis and often cause diseases of the gastrointestinal tract in Russia, as evidenced by statistics. Thickeners have the property of absorbing substances, both harmful and useful, which can lead to obstruction of the absorption of minerals and useful substances necessary for the body.

Dietary phosphates can impair calcium absorption, which can lead to osteoporosis. Saccharins can cause tumors, for example, of the bladder, and aspartames can compete with monosodium glutamate in terms of harmfulness. In the process of heating food, such substances turn into powerful carcinogens, affect the composition of chemical elements in the brain, are dangerous for people with diabetes, and generally have many detrimental effects on the body.

The effect on the body of food additives

For a long period of history of the existence of a wide variety of nutritional supplements, they still showed their benefits. Additives have played an important role in improving the palatability of food products, extending shelf life, and also improved other positive characteristics.

Sodium nitrates, known as E250, highly demanded by the meat and sausage industry, despite their danger, prevent the development of many dangerous diseases, including botulism. Denying the negative effects of food additives is a road to nowhere. Sometimes manufacturers, seeking to extract maximum benefits for themselves, seek the help of scientists to create food products that are not entirely edible for human bodies. As a result, including humanity, there are more and more new diseases, allergic reactions of skin diseases, as well as simply a negative effect on the body. Therefore, special care should be taken not only with clearly harmful substances, but with such additives as: E450, E476, E500, E330, E1422, E202, E171, E200, E422, E331, E220, E160a, E471, and E211.

When using nutritional supplements, it is advisable to adhere to the following recommendations:

Study food labels and try to choose those that contain a minimum of E-additives;
Do not use unfamiliar products, especially if they contain a wide variety of additives;
If possible, avoid foods rich in sweeteners, flavor enhancers, thickeners, preservatives, and dyes;
Stop your choice on natural and fresh products.

Nutritional supplements and human health are terms that are increasingly becoming compatible. A lot of research is being carried out in the world, the results of which reveal new facts. Many modern scientists believe that the increase in artificial food additives in the diet of people with a simultaneous decrease in the consumption of fresh natural products may be among the main reasons for the increase in cases of cancer, asthma, obesity, diabetes and depression.

If you have any questions - leave them in the comments below the article. We or our visitors will be happy to answer them.

COURSE WORK

Subject: Environmental aspects in food hygiene

On the topic of: Food additives and their impact on health.

Hygienic requirements for food additives.

INTRODUCTION………………………………………………………………………..3

1. Food additives and their impact on health…………………………………4

1.1 The concept and classification of food additives…………………………..4

1.2 The nature of the impact of types of food additives on health……………..11

2. Hygienic requirements for food additives…………………………..26

2.1 General provisions and scope……………………………..26

2.2 Hygienic requirements (general characteristics)………………….30

CONCLUSION…………………………………………………………………..39

REFERENCES………………………………………………………….40

APPENDICES……………………………………………………………………..41

INTRODUCTION

To maintain normal life and metabolism, a person daily consumes proteins, fats, carbohydrates, trace elements, vitamins and other biologically active substances with food. However, due to the technologization of the food industry, the use of technological food additives in the manufacture of food products is becoming more widespread.

Food additives are natural, nature-identical or artificial substances that are not in themselves consumed as a food product or as an ordinary food ingredient. They are deliberately added to food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the resistance of the product to various types of spoilage, preserve the structure and appearance of the product, or deliberately change the organoleptic properties. .

The relevance of the use of food additives is due to the need to increase the competitiveness of products. In most cases, food additives are introduced to improve the consumer properties of food products.

When using food additives, the principle should be observed: "no matter how economically beneficial the use of a food additive, it can be put into practice only if it is completely harmless to public health." Harmlessness is understood as the absence of toxic, carcinogenic, mutagenic, and teratogenic properties. However, some food additives can be very dangerous for human health. Certain food additives, including those approved for use in the Russian Federation, have a carcinogenic effect, can cause stomach and intestinal upset, affect blood pressure, cause a rash, etc.

1. Food additives and their impact on health

1.1 The concept and classification of food additives

The main goals of the introduction of food additives include:

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

2. preservation of the natural qualities of the food product;

3. improving the organoleptic properties or structure of food products and increasing their storage stability.

substances that improve the appearance of food products (dyes, color stabilizers, bleaches);

substances that regulate the taste of the product (flavors, flavoring agents, sweeteners, acids and acidity regulators);

substances that regulate the consistency and form the texture (thickeners, gelling agents, stabilizers, emulsifiers, etc.);

substances that increase the safety of food and increase the shelf life (preservatives, antioxidants, etc.). Food additives do not include compounds that increase the nutritional value of food products and are classified as biologically active substances, such as vitamins, trace elements, amino acids, etc.

This classification of food additives is based on their technological functions. The Federal Law on Food Quality and Safety proposes the following definition: “food additives are natural or artificial substances and their compounds specially introduced into food products during their manufacture in order to impart certain properties to food products and (or) preserve the quality of food products.”

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

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 intentionally 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.

Food additives have been used by man for many centuries (salt, pepper, cloves, nutmeg, cinnamon, honey), but their widespread use began at the end XIX V. and was associated with population growth and its concentration in cities, which necessitated an increase in food production, improvement of traditional technologies for their production using the achievements of chemistry and biotechnology.

Today, there are several more 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.

The number of food additives used in the production of food products in different countries today reaches 500 items (excluding combined additives, individual aromatic substances, flavors) 1 , about 300 are classified in the European Community. To harmonize their use by manufacturers from different countries, the European Council has developed a rational system for digital codification of food additives with the letter "E". It is included in the FAO/WHO food code (FAO World Food and Agriculture Organization of the United Nations; WHO World Health Organization) as an international digital system for codifying food additives. Each nutritional supplement is assigned a three- or four-digit number (preceded by the letter E in Europe). They are used in combination with the names of functional classes, reflecting the grouping of food additives by technological functions (subclasses).

Experts identify index E both with the word Europe and with the abbreviations EU / EU, which in Russian also begin with the letter E, as well as with the words ebsbar/edible , which translated into Russian (respectively from German and English) means "edible". Index E in combination with a three- or four-digit number is a synonym and part of the complex name of a specific chemical that is a food additive. The assignment to a specific substance of the status of a food additive and an identification number with the index "E" has a clear interpretation, implying that:

a) the particular substance has been tested for safety;

b) the substance can be used within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer regarding the type and composition of the food product in which it is introduced;

c) for a given substance, purity criteria are established that are necessary to achieve a certain level of food quality.

Therefore, permitted food additives with an E index and an identification number have a certain quality. The quality of food additives is a set of characteristics that determine the technological properties and safety of food additives.

The presence of a food additive in a product must be indicated on the label, and it can be indicated as an individual substance or as a representative of a specific functional class in combination with code E. For example: sodium benzoate or preservative E211.

According to the proposed system of digital codification of food additives, their classification, in accordance with the purpose, is as follows (main groups):

E100-E182-dyes;

E700-E800 spare indices for other possible information;

Many food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. For example, the additive E339 (sodium phosphates) can exhibit the properties of an acidity regulator, emulsifier, stabilizer, complexing agent and water-retaining agent.

The use of PD raises the question of their safety. This takes into account MPC (mg/kg) maximum allowable concentration of foreign substances (including additives) in food, ADI (mg/kg body weight) allowable daily dose and ADI (mg/day) allowable daily intake value , calculated as the product of DSD by the average body weight of 60 kg.

Most nutritional supplements do not, as a rule, have nutritional value, ie. is not a plastic material for the human body, although some food additives are biologically active substances. The use of food additives, like any foreign (usually inedible) food ingredients, requires strict regulation and special control.

International experience in organizing and conducting systemic toxicological and hygienic studies of food additives is summarized in a special WHO document (1987/1991) "Principles for assessing the safety of food additives and contaminants in food." According to the Law of the Russian Federation (RF) "On the sanitary and epidemiological well-being of the population", state preventive and current sanitary supervision is carried out by the bodies of the sanitary and epidemiological service. The safety of the use of food additives in food production is regulated by the documents of the Ministry of Health of the Russian Federation.

The Acceptable Daily Intake (ADI) has been a central issue in the safety of dietary supplements for the past 30 years.

It should be noted that recently a large number of complex food additives have appeared. Complex food additives are industrially produced mixtures of food additives of the same or different technological purposes, which may include, in addition to food additives, biologically active additives, and some types of food raw materials: flour, sugar, starch, protein, spices, etc. e. Such mixtures are not food additives, but are technological additives of complex action. They are especially widespread in the technology of baking, in the production of flour confectionery products, and in the meat industry. Sometimes this group includes auxiliary materials of a technological nature.

Over the past decades, the world of technology and the range of food products has undergone tremendous changes. 2 They not only affected traditional, time-tested technologies and familiar products, but also led to the emergence of new food groups with new composition and properties, to the simplification of technology and the reduction of the production cycle, and were expressed in fundamentally new technological and hardware solutions.

The use of a large group of food additives, which received the conditional concept of "technological additives", made it possible to obtain answers to many of the pressing questions. They are widely used to solve a number of technological problems:

acceleration of technological processes (enzyme preparations, chemical catalysts for certain technological processes, etc.);

regulating and improving the texture of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.)

prevention of clumping and smoothing of the product;

improving the quality of raw materials and finished products (flour bleachers, myoglobin fixatives, etc.);

improving the appearance of products (polishes);

improvement of extraction (new types of extractives);

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

The selection of an independent group of technological additives from the total number of food additives is rather conditional, since in some cases the technological process itself is impossible without them. Examples of these are extractants and fat hydrogenation catalysts, which are essentially auxiliary materials. They do not improve the technological process, but carry it out, make it possible. Some processing aids are considered in other subclasses of food additives, many of which affect the course of the technological process, the efficiency of the use of raw materials and the quality of finished products.

It should be recalled that the classification of food additives provides for the definition of functions, and most processing additives have them.

The study of complex food additives, as well as auxiliary materials is the task of special courses and disciplines that address specific technology issues. In this chapter of the textbook, we will focus only on general approaches to the selection of technological additives.

1.2 The nature of the impact of types of food additives on health

Now let's move on to not so rosy descriptions of the influence of certain nutritional supplements on our body. So, the danger from our consumption of all kinds of products with a high content of E-additives is due to the fact that if any food additives are not recognized by the relevant sanitary and laboratory authorities as fatal when eaten, then they are mostly considered harmless. And consuming them, respectively, we inevitably become ordinary guinea pigs.

In addition to prohibited food additives, there are also permitted, but considered dangerous (provoke the development of malignant tumors, kidney, liver diseases, etc.), however, in the framework of this work, their listing may seem somewhat cumbersome.

So when choosing products in a store, you should not fall into the trap of beautiful packaging, it is advisable to look at the back of the label and at least roughly estimate whether your body can withstand such a “chemical attack”.

The introduction of food additives should not increase the degree of risk, possible adverse effects of the product on the health of the consumer, and also reduce its nutritional value (with the exception of some special and dietary products).

Determination of the correct ratio between the dose and the human response to it, the application of a high safety factor ensures that the use of a food additive, while maintaining the level of consumption, does not pose a danger to human health.

The most important condition for ensuring food safety is compliance with the permissible daily intake of food additives (ADI). The number of combined food additives, food improvers containing food, biologically active additives (BAA) and other components is growing. Gradually, the creators of food additives become developers of the technology for their implementation.

In the Russian Federation, it is possible to use only those food additives that have the permission of the State Sanitary and Epidemiological Supervision of Russia within the limits given in the Sanitary Rules (SanPiN) 3 .

Food additives must be introduced into food products in the minimum amount necessary to achieve the technological effect, but not more than the limits established by the Sanitary Rules.

The study of the safety of food additives, the determination of ADI, ADI, MPC is a complex, lengthy, very expensive, but extremely necessary and important process for human health. It requires constant attention and improvement.

Food additives prohibited for use in the Russian Federation in the production of food products are presented in Appendix 1.

Food colorings

The main group of substances that determine the appearance of food products are food colorings.

The consumer has long been accustomed to a certain color of food products, associating their quality with it, and dyes have been used in the food industry since ancient times. Under the conditions of modern food technologies, including various types of heat treatment (boiling, sterilization, frying, etc.), as well as during storage, food products often change their original color, which is familiar to the consumer, and sometimes acquire an unaesthetic appearance, which makes them less attractive, adversely affects the appetite and digestion process. The color changes especially strongly when canning vegetables and fruits. As a rule, this is associated with the conversion of chlorophylls to pheophytin or with a change in the color of anthocyanin dyes as a result of a change in the pH of the medium or the formation of complexes with metals. At the same time, dyes are sometimes used to falsify food products, for example, to color them that is not provided for by the recipe and technology, to give the product properties that allow it to imitate its high quality or increased value. Natural (natural) or synthetic (organic and inorganic) dyes are used to color food products. Currently, about 60 types of natural and synthetic dyes are allowed for use in food products in the Russian Federation, including additives designated with lowercase letters and lowercase Roman numerals and included in the same group of compounds with a single E-number.

The list of dyes approved for use in the Russian Federation in the manufacture of food products is given in Appendix 2.

Two dyes: calcium carbonates E170 (surface dye, stabilizer, anti-caking agent) and food tannins H181 (dye, emulsifier, stabilizer) are food additives of complex action. The rules for the use of individual dyes stipulate the type of product and the maximum levels of use of the dye in a particular product, if these levels are established. From a hygienic point of view, among the dyes used for coloring products, special attention is paid to synthetic dyes. Evaluate their toxic, mutagenic and carcinogenic effects. The toxicological evaluation of natural dyes takes into account the nature of the object from which it was isolated and the levels of its use. Modified natural dyes, as well as dyes isolated from non-food raw materials, undergo a toxicological assessment in the same way as synthetic ones. The most widely used food colorings are in the production of confectionery, drinks, margarines, some types of canned food, breakfast cereals, processed cheeses, ice cream.

Natural dyes are usually isolated from natural sources as a mixture of chemically different compounds, the composition of which depends on the source and production technology, and therefore it is often difficult to ensure its constancy. Among natural dyes, carotenoids, anthocyanins, flavonoids, chlorophylls should be noted. They are generally not toxic, but acceptable daily doses have been established for some of them. Some natural food colorings or their mixtures and compositions have biological activity, increase the nutritional value of the coloring product. The raw materials for obtaining natural food dyes are various parts of wild and cultivated plants, waste from their processing at wineries, juice-producing and canning factories, in addition, some of them are obtained by chemical or microbiological synthesis. Natural dyes, including modified ones, are sensitive to the action of atmospheric oxygen (for example, carotenoids), acids and alkalis (for example, anthocyanins), temperature, and may be subject to microbiological deterioration.

Synthetic dyes have significant technological advantages over most natural dyes. They produce bright, easily reproducible colors and are less sensitive to the various stresses the material is subjected to during the process flow. Synthetic food dyes representatives of several classes of organic compounds: azo dyes (tartrazine E102; sunset yellow E110; carmoisine E122; crimson 4K E124; shiny black E151); triarylmethane dyes (blue patent V E131; blue brilliant E133; green 5 E142); quinoline (yellow quinoline E104); indigoid (indigo carmine E132). All these compounds are highly soluble in water, most form insoluble complexes with metal ions, and are used in this form to color powdered products.

Mineral pigments and metals are used as dyes. In the Russian Federation, the use of 7 mineral dyes and pigments, including charcoal, is allowed.

Food additives that change the structure and properties of products

This group of food additives can also include substances used to create the necessary or change existing rheological properties of food products, i.e. additives that regulate or form their consistency. These include additives of various functional classes thickeners, gelling agents, stabilizers of the physical state of food products, surface-active substances (surfactants), in particular, emulsifiers and foaming agents.

The chemical nature of food additives assigned to this group is quite diverse. Among them there are products of natural origin and those obtained artificially, including chemical synthesis. In food technology, they are used in the form of individual compounds or mixtures.

In recent years, in the group of food additives that raid the consistency of the product, much attention has been paid to stabilization systems that include several components: emulsifier, stabilizer, thickener. Their qualitative composition, the ratio of components can be very diverse, depending on the nature of the food product, its consistency, production technology, storage conditions, method of implementation.

The use of such additives in modern food technology makes it possible to create a range of products of emulsion and gel nature (margarines, mayonnaises, sauces, marshmallows, marshmallows, marmalade, etc.), structured and textured.

Stabilization systems are widely used in public and home catering, cooking. They are used in the production of soups (dry, canned, frozen), sauces (mayonnaise, tomato sauces), broth products, products for canned dishes.

Food additives that affect the taste and aroma of foods

When evaluating food products, the consumer pays special attention to their taste and aroma. Traditions, habits, a sense of harmony that arises in the human body when eating foods with a certain pleasant taste and aroma play an important role here. Unpleasant, atypical taste is often and rightly associated with inferior product quality. The physiology of nutrition considers flavoring and aroma-forming substances as important components of food that improve digestion by activating the secretion of the digestive glands, various parts of the gastrointestinal tract, increasing the enzymatic activity of secreted digestive juices, which contribute to the process of digestion and assimilation of food. According to modern concepts, flavoring substances contribute to the improvement of the intestinal microflora, reducing dysbacteriosis in representatives of various population groups. At the same time, excessive consumption of hot spices and sources of essential oils leads to damage to the pancreas, has a negative effect on the liver. Spicy and sweet dishes, of course, accelerate the aging process of the body.

Taste perception is an extremely complex, little-studied process associated with the interaction of the molecules responsible for the taste of a substance with the corresponding receptor. The human sensory system has several types of taste buds: salty, sour, bitter, and sweet. They are located on separate parts of the tongue and react to different substances. Separate taste sensations can influence each other, especially when exposed to several compounds at the same time. The overall effect depends on the nature of the compounds responsible for the taste sensation and on the concentrations of the substances used.

No less complex is the problem of the body's reaction to the aroma (smell) of food products. Smell is a special property of substances perceived by the sense organs (olfactory receptors) located in the upper sections of the claim cavity. This process is called olfactory. According to experts, this process is influenced by a number of factors (chemical, biological, and others). In the food industry, aroma is one of the most important factors determining the popularity of a product in the modern market. However, in a broad sense, the word "aroma" often refers to the taste and smell of the product. Food entering the oral cavity affects various receptors, causing mixed sensations of taste, smell, temperature, and others, which determine the desire to taste and eat this product. Taste and aroma are part of the complex evaluation of a food product, its "delicacy".

The taste and aroma of food is determined by many factors. The main ones include the following.

1. The composition of raw materials, the presence of certain flavoring components in it.

2. Flavoring substances specially introduced into food systems in the hall of the process flow. Among them: sweeteners, essential oils, fragrances, flavorings, spices, table salt, food acids and alkalizing compounds, flavor enhancers and aroma (“taste rejuvenators”).

3. Substances that affect, and sometimes determine the taste and aroma of finished products and resulting from a variety of chemical, biochemical and microbiological processes that occur during the production of food products under the influence of various factors.

4. Additives specially added to finished products (salt, sweeteners, spices, sauces, etc.).

In accordance with the division into main functional classes, food additives, by strict definition, include only some of the listed groups of introduced substances: sweeteners, flavors, flavor and aroma enhancers, acids. However, in practice, all of the listed specially introduced substances are classified as additives that determine the taste and aroma of food products, so we will dwell in this section on the main representatives.

Flavor and aroma enhancers approved for use in the Russian Federation are presented in Appendix 3.

Food additives that slow down the spoilage of raw materials and products

Spoilage of food raw materials and finished products is the result of complex physicochemical and microbiological processes: hydrolytic, oxidative, development of microbial flora. They are closely interconnected, the possibility and speed of their passage are determined by many factors: the composition and state of food systems, humidity, pH of the environment, enzyme activity, features of the technology of storage and processing of raw materials, the presence of antimicrobial, antioxidant and preservative substances in plant and animal raw materials.

Spoilage of food products leads to a decrease in their quality, deterioration of organoleptic properties, accumulation of compounds harmful and hazardous to human health, and a sharp reduction in shelf life. As a result, the product becomes unusable.

Eating spoiled foods attacked by microorganisms and containing toxins can lead to severe poisoning and sometimes death. Live micro-organisms are a significant hazard. Getting into the human body with food, they can lead to severe food poisoning. Spoilage of food raw materials and finished products leads to huge economic losses. Therefore, ensuring the quality and safety of food products, increasing their shelf life, reducing losses are of great social and economic importance. It should also be remembered that the production of the main agricultural raw materials (grain, oilseeds, vegetables, fruits, etc.) is seasonal, cannot be immediately processed into finished products and requires significant effort and cost to preserve.

The need to preserve (conserve) the harvested crop, the prey obtained as a result of hunting or fishing, the collected berries and mushrooms, as well as the products of their processing, has arisen in humans since ancient times. He drew attention to the deterioration of the organoleptic properties of stored products, their spoilage and began to look for ways to effectively store and preserve them. At first it was drying and salting, the use of spices, vinegar, oil, honey, salt, sulfuric acid (to stabilize the wine). At the end XIX early XX V. with the development of chemistry, the use of chemical preservatives begins: benzoic and salicylic acids, derivatives of benzoic acid. Preservatives have become widespread 20th century

Another important direction in the preservation of raw materials and food products is to slow down the oxidative processes occurring in the fat fraction with the help of antioxidants.

The preservation of food raw materials, semi-finished products and finished products is also achieved in other ways: by reducing humidity (drying), using low temperatures, heating, salting, smoking. In this chapter, we will focus only on the use of food additives that protect products from spoilage by extending their shelf life.

Biologically active additives

Biologically active additives (BAA) natural (identical to natural) biologically active substances intended to be consumed simultaneously with food or incorporated into food products. They are divided into nutraceuticals 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, individual minerals and trace elements (calcium, iron, selenium, zinc, iodine, fluorine), essential amino acids, some mono- and disaccharides, dietary fiber (cellulose, pectin, hemicellulose, etc.).

Nutraceuticals allow each individual, even with a standard set of food baskets, to have their own individual diet, the optimal composition of which depends on the body's needs for nutrients. These needs are formed by many factors, which include gender, age, physical activity, features of the biochemical constitution and biorhythms of a person, his physical condition (emotional stress, pregnancy of a woman, etc.), environmental conditions of his habitat. The consumption of nutraceuticals as part of the diet makes it relatively easy and fairly quick to compensate for deficient essential nutrients and to ensure the satisfaction of the physiological needs of a person that changes during his illness, to organize therapeutic nutrition.

Nutraceuticals, which can enhance the elements of enzymatic protection of the cell, contribute to an increase in the body's nonspecific resistance to the effects of various unfavorable factors of the human environment.

The positive effects of exposure include the ability of nutraceuticals to bind and accelerate the excretion of foreign and toxic substances from the body, as well as to change the metabolism of certain substances, for example, toxicants, by affecting the enzymatic systems of xenobiotic metabolism.

The considered effects of the use of nutraceuticals provide conditions for primary and secondary prevention of various alimentary-dependent diseases, which include obesity, atherosclerosis and other cardiovascular diseases, malignant neoplasms and immune-deficiency states.

Currently, a large number of branded preparations are produced containing individual groups of nutraceuticals and their combinations.

Such preparations include vitamin and vitamin-mineral complexes, preparations of phospholipids, in particular, lecithin, etc.

Parapharmaceuticals are minor components of food. These may include organic acids, bioflavonoids, caffeine, peptide regulators, eubiotics(compounds that maintain the normal composition and functional activity of the intestinal microflora).

The group of parapharmaceuticals also includes dietary supplements that regulate appetite and help reduce the energy value of the diet. The effects that determine the functional role of parapharmaceuticals include:

regulation of microbiocenosis of the gastrointestinal tract (GIT);

regulation of nervous activity;

regulation of the functional activity of organs and systems (secretory, digestive, etc.)

adaptogenic effect.

It should be emphasized that the effectiveness of the regulatory and adaptogenic effects of parapharmaceuticals is limited by the physiological norm. Exposure effects exceeding these limits are related to medicinal products. The combination of these effects provides the human body with the ability to adapt to extreme conditions. The use of parapharmaceuticals is an effective form of adjuvant therapy.

Why has so much attention been paid to dietary supplements lately? Here are the achievements of medicine, which have shown that it is possible to provide good nutrition only with the widespread use of dietary supplements, which can be obtained from any biological substrate (animal, plant, microbiological), and economics (drug synthesis is expensive), and features of human development. With a change in the way of life and the nature of nutrition, a person, apparently, has lost some enzyme systems. It can be said that food formed a person, and a metabolic imbalance with nature was the result of human activity. The essentiality of nutrients for today's man is a reflection of the nutritional status of our ancestors. Changes in lifestyle and nutrition have led to a sharp reduction in energy costs, which today amount to 2.2-2.5 thousand calories per day. A small amount of natural food does not allow even theoretically to provide the body with all the necessary substances (proteins, polyunsaturated acids, vitamins, minerals, including selenium). Changes in the structure of nutrition (the “achievement” of the food industry) cut off the flow of exogenous regulators and deprived a person of this form of connection with nature. The widespread use of dietary supplements in food production can solve these issues. At the same time, if the use of nutraceuticals is obvious today, the use of parapharmaceuticals has many unresolved issues of a chemical, biochemical and medical nature.

genetically modified sources

Products containing genetically modified organisms, they are also genetically modified sources ( I MI), appeared on the shelves in European supermarkets in 1994 1996. The first was tomato paste made from genetically modified tomatoes.

Gradually, the list of GMIs expanded and at present, 63% of GM soybeans, 19% of GM corn, 13% of GM cotton, as well as potatoes, rice, rapeseed, tomato, etc. are used in the production of products. the area used for growing GM plants has increased 30 times. The US (68%), Argentina (11.8%), Kanata (6%) and China (3%) occupy the leading positions in the production of GMI. Recently, however, other countries, including Russia, are also joining this process. The safety of this type of product for human health and life, ecology and the economic effect of using this type of product is discussed. One thing is clear: in the future GMI will expand its presence in the markets of both Western countries and Russia.

GMI are the product of selection based on the manipulation of genetic elements. A gene encoding a polypeptide (protein) or a group of peptides with a specific function is introduced into the genome of an organism, and an organism with new phenotypic features is obtained. These traits are mainly: resistance to herbicides and/or insect pests of a given species. It is the new phenotypic traits that are unusual for this species that cause concern among opponents of the spread of GMI.

It is argued that this kind of interference with natural processes can be detrimental to consumers of the genetically modified plant. The environmental damage from this type of selection is also unclear: a plant that has been introduced with a gene for resistance to insects and / or herbicide will have advantages over both its wild relatives and unrelated pitchforks. This will lead to ecological imbalance, disruption of the food chain, etc. On the other hand, representatives of large companies producing GMI argue that the cultivation of GM crops is perhaps the only way to solve the global food problem.

GM plants admitted to the market and the countries in which they can be sold are given in Appendix 4.

Legalization and labeling of GMI in the EU and Russia

Despite the fact that at present no components hazardous to human health have been found in GMI, a potential danger still exists. The fact thatGMI have firmly established themselves in the global food market, forced many countries, relying on various laws, one way or another related to “consumer rights”, to label products containing GMI. As mentioned above, the first product that appeared on the shelves of UK supermarkets was tomato paste made from modified tomatoes.

In the same year (and on the European market, products containing new authorized genetic modifications appeared. Such products were soybeans and corn (modification BT-176). As a result, a new Directive I39/98 / EC was introduced. This document determined the requirements for labeling products in in the event that new sequences of deoxyribonucleic acids (DNA) or new proteins are found in them or in their materials Directive 1139/98/EC regulated qualitative methods (yes/no principle) for the determination of GMIs in products in order to prevent the appearance on the market of products with unauthorized genetic modifications Directive 1139/98/EC was amended two years later, when it became clear that, due to the peculiarities of food production technology, contamination (contamination) with modified materials may appear in unmodified materials.The contamination threshold was a maximum of 1%.In Directive 49/2000/EC states that in case of detection of more than 1% of impurities of modified materials, it is necessary to carry out a quantitative analysis of the content of GMI.

In Russia, a number of federal icons and regulations have been adopted that regulate the circulation of genetically modified products and materials for their production. Among them: Federal law "On the quality and safety of food products." Since September 1, 2002, mandatory labeling of GMI food products has been introduced. In accordance with the Federal Law "On the Protection of Consumer Rights", such products must be labeled. The analysis methods regulated by the standards have such a high resolution that without additional efforts it is impossible to estimate the content of GM lines in the product above 0.1%. which means to characterize a product as containing a genetic modification or contaminated with products containing GMIs. Another drawback of all documents is that they regulate the detection of GMI content without screening, i.e. the researcher can answer the question: does this sample contain a modification, and it is impossible to establish which modification the sample contains, in accordance with the above documents.

Genetic elements are parts of the DNA molecule, which are sequences that indirectly, through “RNA. encode the polypeptide chain of the protein, as well as various auxiliary sequences such as the promoter and terminator. Thus, a GMI is an organism in which the DNA of another organism has been inserted into its genome. The ultimate goal of modification is to obtain a trait that is absent in an unmodified individual of a given species.

From the foregoing, it follows that the researcher has three objects, but with which he can directly judge whether a given organism, food product and / or material for its production is genetically modified.

These objects are:

1) built-in DNA sequence and flanking auxiliary sequences;

2) mRNA, the template for the synthesis of which was the built-in DNA;

3) polypeptide chain, code, the sequences of which are contained in the built-in DNA.

2. Hygienic requirements for food additives.

2.1 General provisions and scope

Sanitary and epidemiological rules and regulations (hereinafter referred to as sanitary rules) were developed in accordance with the Federal Laws "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 N 52-FZ (Collected Legislation of the Russian Federation, 1999, N 14, article 1650) ; "On the quality and safety of food products" dated 02.01.2000, N 29-FZ (Collected Legislation of the Russian Federation, 2000, N 2, article 150); "Fundamentals of the legislation of the Russian Federation on the protection of the health of citizens" of July 22, 1993 (Vedomosti of the Congress of People's Deputies of the Russian Federation, 1993, N 33, item 1318), Decree of the Government of the Russian Federation of July 24, 2000 N 554 "On approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Rationing" (Sobraniye Zakonodatelstva Rossiyskoy Federatsii, 2000, N 31, Article 3295).

Sanitary regulations 4 establish hygienic safety standards for humans and apply to food products, food additives and auxiliary means at the stages of development and putting into production of new types of these products; during its production, import into the country and turnover, as well as in the development of regulatory documentation, sanitary and epidemiological examination and state registration, in the prescribed manner.

Sanitary rules are intended for individual entrepreneurs and legal entities whose activities are carried out in the field of production, import into the country and circulation of food products, food additives and auxiliary means, as well as for bodies and institutions exercising state sanitary and epidemiological supervision.

Draft regulatory and technical documentation for food additives and auxiliary agents, as well as for food products containing them, are subject to sanitary and epidemiological expertise in the prescribed manner. The content of food additives and non-removable residues of auxiliary agents in food products must comply with the requirements of regulatory and technical documents.

The production of food additives and auxiliary agents must be carried out in accordance with regulatory and technical documentation, meet safety and quality requirements and be confirmed by the manufacturer with a product quality and safety certificate.

The product manufacturer must indicate the use of genetically modified sources (enzyme preparations, products from vegetable oils and proteins, starch, and others).

The production of food additives and auxiliary means is allowed only after their state registration in accordance with the current regulations.

Production, storage of food additives is allowed in organizations that have a sanitary and epidemiological conclusion on the compliance of production and storage conditions with sanitary rules and regulations.

Changing the production technology and expanding the scope of the previously permitted food additive and auxiliary agent is carried out in the presence of a sanitary and epidemiological conclusion.

In order to conduct an expert assessment of a new food additive and auxiliary agent and their registration in the prescribed manner, documents are provided indicating their safety for human health:

Characteristics of a substance or preparation indicating its chemical formula, physical and chemical properties, method of preparation, content of the main substance, presence and content of intermediates, impurities, degree of purity, toxicological characteristics, including metabolism in the animal body, mechanism for achieving the desired technological effect, possible products of interaction with food substances;

Technological justification for the use of new products, its advantages over already used additives; a list of food products in which additives and excipients are used, dosages necessary to achieve a technological effect;

Technical documentation, including methods for monitoring the food additive (products of its transformation) in the food product;

For imported products, the permission of the health authorities for their use in the exporting country is additionally submitted.

Food additives and auxiliaries imported into the territory of the Russian Federation must meet the requirements of the sanitary rules and hygienic standards in force in the Russian Federation, unless otherwise stipulated by international agreements.

Production, importation into the country, sale and use of food additives and aids are allowed subject to availability sanitary epidemiological conclusion confirming the safety of products and their compliance with established hygienic standards.

The safety and quality of food additives and auxiliary agents is determined on the basis of a sanitary and epidemiological examination of a specific type of product and an assessment of its compliance with the regulatory documentation of the Russian Federation and international requirements - EU Directives and FAO-WHO Specifications adopted by the Russian Federation.

The safety performance of food additives and auxiliaries should guarantee the safety of the food in which they are used.

In the production and circulation of food additives and auxiliary means, the conditions for their transportation, storage and sale in accordance with the requirements of sanitary rules, regulatory and technical documentation must be ensured and observed.

The labels of complex food additives should indicate the mass fraction in the product of those food additives, the level of which is standardized by these sanitary rules.

On the packaging (labels) of nutritional supplements intended for retail sale, it is necessary to indicate recommendations for use (method of consumption, doses, etc.).

On the packaging of multicomponent food products, information is entered on the food additives included in the composition of individual components in the following cases:

If such food additives have a technological effect;

If the foodstuffs are children's and diet food products.

For the compliance of food additives and auxiliary products with safety requirements, production control must be organized in accordance with applicable law and sanitary rules. 5 . Testing laboratory centers accredited in accordance with the established procedure may be involved in production control.

2.2 Hygienic requirements (general characteristics)

For the production of food products, food additives and auxiliary agents are allowed that do not (subject to established regulations), according to modern scientific research, have a harmful effect on human life and health and future generations. The use of food additives and auxiliaries should not impair the organoleptic properties of the products, as well as reduce their nutritional value (with the exception of some special and dietary products).

It is not allowed to use food additives to hide spoilage and poor quality of raw materials or finished food products.

It is allowed to use food additives in the form of ready-made compositions - multicomponent mixtures (complex food additives). New types of food additives and aids that are not regulated by these sanitary rules are allowed in the prescribed manner.

Food products that receive food additives with raw materials or semi-finished products (secondary intake) must meet the requirements established for the finished product (the total amount of food additive from all sources of intake is taken into account).

For food additives that do not pose a danger to human health and an excessive amount of which can lead to technical spoilage of the product, the maximum level of their introduction into food products should be determined by technological instructions (hereinafter referred to as TI).

This TI rule does not apply to the following products: raw foods, honey, wines, non-emulsified oils and fats of animal and vegetable origin, cow butter, pasteurized and sterilized milk and cream, natural mineral waters, coffee (except instant flavored) and coffee extracts, unflavored loose leaf tea, sugars, pasta, natural, unflavored buttermilk (except sterilized).

Food additives - acids, bases and salts are allowed to be used to change the acidity of the food product, acid and alkaline hydrolysis of food raw materials, as well as to give the product a sour taste.

Preservatives are used to prevent food spoilage by bacteria and fungi and increase their shelf life.

It is not allowed to use preservatives in the production of mass consumption food products: milk, butter, flour, bread (except for packaged and packaged for long-term storage), fresh meat, as well as in the production of dietary and baby food and food products designated as "natural" or "fresh".

The use of nitrites in industrial food production requires special precautions:

Nitrite should be supplied to the production workshops only in the form of working solutions with an indication of the concentration and be there only in a specially designed closed container with the name "NITRITE";

The use of containers intended for nitrite solutions for other purposes is not allowed.

Antioxidants are used to prevent the oxidation of fats and other food ingredients. Natural magnesium silicates should not contain asbestos.

To create and maintain a certain consistency in the finished food product, food additives are used - consistency stabilizers, emulsifiers, thickeners, texturizers, binding agents.

Food additives - thickeners and stabilizers (modified starches, pectin, alginates, agar, carrageenan and other gums) must comply with the hygienic requirements of sanitary rules for the safety and nutritional value of food products.

To improve the baking properties of flour, food additives are used - flour and bread improvers.

Natural, synthetic and mineral (inorganic) dyes are used to give, enhance or restore the color of food products, including for coloring the shell of Easter eggs. 6 .

Tinting of food products is allowed both with separate (individual) dyes, and combined (mixed), consisting of two or more dyes.

Food coloring additives do not include food products with a secondary coloring effect (fruit and vegetable juices or purees, coffee, cocoa, saffron, paprika and other food products).

Food dyes do not include dyes used for coloring inedible external parts of food products (casings for cheeses and sausages, for branding meat, marking eggs and cheeses).

For certain types of food, only certain dyes should be used. 7 .

For painting the surface of some products, along with soluble forms of dyes, legally permitted water-insoluble varnishes can be used, the maximum levels of which, when used, must correspond to the maximum level for soluble forms of dyes.

Stabilizers and color fixatives (colors) are used to increase the durability of the natural color of food products. 8 . To give food products shine and gloss, it is allowed to apply food additives - glazing agents on their surface.

To correct the taste and aroma of a food product, food additives are used - enhancers and modifiers of taste and aroma. 9 .

Sweeteners are used to give food products and prepared dishes a sweet taste - substances of a non-sugar nature. 10 .

Sweeteners are used in food products with a reduced energy value (by at least 30% compared to the traditional recipe) and in special dietary products intended for individuals who are advised to limit their sugar intake for medical reasons. Regulatory and technical documentation and formulations for such products are agreed upon in the prescribed manner.

The use of sweeteners in the production of baby food is not allowed, except for specialized products for children with diabetes. It is allowed to manufacture sweeteners in the form of complex food additives - mixtures of individual sweeteners or with other food ingredients (fillers, solvents or food additives of other functional purposes, sugar, glucose, lactose). The mass fraction of individual sweeteners is indicated in the regulatory and technical documentation.

It is allowed to manufacture for retail sale of sweeteners intended for use at home and in public catering establishments, with indication on the labels of the composition of sweeteners, their mass fraction and recommendations for their use.

When selling sweeteners containing polyhydric alcohols (sorbitol, xylitol, etc.), a warning label should be applied on the label: "Consumption of more than 15-20 g per day may cause a laxative effect," and those containing aspartame - "Contains a source of phenylalanine."

In food production technology, the use of filler carriers and filler solvents is allowed. 11 .

To impart a specific aroma and taste in the production of food products, the use of food flavors (flavoring substances) is allowed. Food flavorings (hereinafter referred to as flavoring) do not include water-alcohol infusions and carbon dioxide extracts of plant materials, as well as fruit juices (including concentrated ones), syrups, wines, cognacs, spices and other products.

It is not allowed to add flavors to natural products to enhance their natural flavor (milk, bread, direct-pressed fruit juices, cocoa, coffee and tea, except for instant ones, spices, etc.).

It is not allowed to use flavors to eliminate changes in the flavor of food products due to their spoilage or poor quality of raw materials. In the production of baby food, the use of food flavors is allowed. 12 .

The scope and maximum dosages of flavors are set by the manufacturer, regulated in regulatory and technical documents and confirmed by a sanitary and epidemiological conclusion. The use of flavors in the production of food products is regulated by duly approved technological instructions and recipes for the manufacture of these products. The content of flavors in food products should not exceed the established regulations.

In terms of safety, flavors must meet the following requirements:

In smoke flavors, the content of benzo(a)pyrene should not exceed 2 µg/kg(l), the contribution of smoke flavors to the content of benzo(a)pyrene in food products should not exceed 0.03 µg/kg(l);

The ingredient composition of flavors, including aromatic components, is agreed with the Russian Ministry of Health.

When raw materials of plant origin containing biologically active substances are used in the production of flavors, the manufacturer is obliged to declare their content in finished flavors. The content of biologically active substances in food products should not exceed the standards 13 .

It is allowed to introduce food products (juices, salt, sugar, spices, etc.), fillers (solvents or carriers), food additives and substances (bitterness, tonic additives and enrichment additives) with sanitary and epidemiological conclusions into the composition of flavors.

In ready-to-eat baby food products, the content of food additives should not exceed the normalized (maximum) levels.

Food additives are used in the production of women's milk substitutes 14 .

When processing raw materials and food products, in order to improve technology, it is allowed to use auxiliary means 15 .

Auxiliary means are regulated by their main functional classes:

Clarifying and filtering materials, flocculants and sorbents;

Extraction and process solvents;

Catalysts;

Nutrients (feeding) for yeast;

enzyme preparations;

Materials and carriers for enzyme immobilization;

Other aids (with other functions not listed above).

Clarifying, filtering materials, flocculants and sorbents are used in sugar production, winemaking and other food industries. 16 .

Catalysts are used in the production of edible oils and other products 17 .

In the production of fatty products and some food additives (flavors, dyes, etc.), extraction and process solvents are used. In the production of bread and bakery products, nutritional yeast nutrients (nutrition, substrate) for yeast are used.

In the technology of processing raw materials and food products, it is allowed to use auxiliary means with other technological functions in accordance with the regulations 18 .

In the technology of food production in the food industry, it is allowed to use enzyme preparations. Enzyme activity in finished food products should not be detected.

To obtain enzyme preparations, it is allowed to use organs and tissues of healthy farm animals, cultivated plants, as well as non-pathogenic and non-toxigenic special strains of microorganisms of bacteria and lower fungi as sources and producers in accordance with the regulations 19 .

To standardize the activity and increase the stability of enzyme preparations, it is allowed to introduce food additives (potassium chloride, sodium phosphate, glycerin, and others) into their composition, which are allowed in the prescribed manner. For the production of enzyme preparations, it is allowed to use auxiliary agents as immobilizing materials and solid carriers. 20 .

In the regulatory and technical documentation for enzyme preparations, it is necessary to indicate the source of the preparation and its characteristics, including the main and additional activity.

For strains of microorganisms producing enzymes, the following information must be additionally provided:

Information about the taxonomic position (genus and species name of the strain, number and original name; information about the deposition in the collection of cultures and about modifications);

Materials on studies of cultures for toxigenicity and pathogenicity (for strains of representatives of genera, among which conditionally pathogenic microorganisms are found);

Declaration on the use of strains of genetically modified microorganisms in the production of enzyme preparations.

In terms of safety, enzyme preparations must meet the following requirements:

According to microbiological indicators, enzyme preparations must meet the following requirements:

The number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), CFU / g, not more than - 5 10 (for enzyme preparations of plant, bacterial and fungal origin), 1 10 (for enzyme preparations of animal origin, including milk-clotting);

Bacteria of the group of Escherichia coli (BGKP, coliforms) in 0.1 g - not allowed;

Pathogenic microorganisms, including salmonella, in 25 g - are not allowed;

E. coli in 25 g - not allowed;

Enzyme preparations should not contain viable forms of enzyme producers;

Enzyme preparations of bacterial and fungal origin should not have antibiotic activity;

Enzyme preparations of mushroom origin should not contain mycotoxins (aflatoxin B, T-2 toxin, zearalenone, ochratoxin A, sterigmatocystin).

When monitoring the content of mycotoxins in enzyme preparations, it should be taken into account that the producers of mycotoxins are most often toxigenic strains of fungi: Aspergillus flavus and Aspergillus parasiticus - for aflatoxins and sterigmatocystin; Aspergillus ochraceus and Penicillium verrucosum, less often - Aspergillus sclerotiorium, Aspergillus melleus, Aspergillus alliaceus, Aspergillus sulphureus - for ochratoxin A; Fusarium graminearum, less often other Fusarium species - for zearalenone, deoxynivalenol and T-2 toxin.

Conclusion

Now time urgently demands to enrich foodstuff with nutrients necessary for us. This is indicated, for example, by blood tests, in which there is a lack of folic acid, beta-carotene, iron, iodine, fluorine, selenium. We can get the micronutrients we need from food. But, as life shows, the average Russian lacks up to 30-50% of nutrients with food. One of the ways to replenish them is the regular intake of vitamins, premixes, enrichment of food products with nutrients, although this is difficult from a technological point of view. Such nutritional supplements can be vitamin-mineral mixtures, prophylactic salts (iodized, low sodium), multifunctional herbal supplements (for example, wheat germ). Also important is the use of selenium, which is found in garlic and special yeast enriched with this element. The use of nutritional supplements in a person's diet can play a very important role in a person's life.

Modern technologies for the preparation of food products for mass consumption provide for the widespread use of various food additives. They are not necessary components of food, but without their use, the choice of food products would be much poorer, and the technologies would be much more complex and expensive. Without food additives, it is almost impossible to develop semi-finished products, instant meals, etc. Food additives are also necessary to improve organoleptic properties, lengthen shelf life, and reduce the calorie content of food. Today, 23 classes of nutritional supplements are known. Their use is regulated by various regulations. One of the main conditions for permitting the use of food additives is toxicological safety. To establish safety, an experimental study of changes in the functional state of the body under the influence of a particular food additive is carried out.

Bibliography

Book editions.

1. A.N. Austrian, V.A. Tutelyan, B.P. Sukhanov, V.M. Pozdnyakovsky, "Dietary supplements in human nutrition", "Publishing house of scientific and technical literature", Tomsk, 2006

2. Isupov V.P. Food additives and spices. History, composition and application. - St. Petersburg: GIORD, 2005.

3. Nechaev A. P., Bolotov V. M. Food dyes. Food ingredients (raw materials and additives). - M.: 2004. -214s.

4. Patyakovsky V. M. Hygienic fundamentals of nutrition and expertise of food products. Novosibirsk: Novosibirsk University Publishing House, 2004. -431p.

5. Food additives. Directory. St. Petersburg: « Ut", 2006

6. Food chemistry / Nechaev A.P., Traubenberg S.E., Kochetova A.A. and others. Ed. A.P. Nechaev. St. Petersburg: GIORD, 2005. 592 p.

Normative acts and periodic literature.

7. Lukin N.D. Food supplements based on sugary starch products // Food industry. 2002. №6. C.

8. Nechaev A. P., Smirnov E. V. Food flavors // Food ingredients (raw materials and additives). 2004. - No. 2. - P. 8.

9. Oreshchenko A. V. Beresten A. F. About food additives and food products // Food industry. 2006. No. 6. P. 4.

10. Patrushev M.V., Vozniak M.V. Partners and competitors // Laboratorium. 2004. №6.19

11. Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 "Hygienic requirements for the use of food additives", approved by the Chief State Sanitary Doctor of the Russian Federation on April 18, 2003. ¡(as amended on April 27, 2009).

Applications

Annex 1

Food additives banned in Russia.

Code	Food supplement	Technological functions
E121	citrus red	Dye
E123	Amaranth	Dye
E240	Formaldehyde	preservative
E940a	potassium bromate	Flour and bread improver
E940b	calcium bromate	Flour and bread improver

Annex 2

The list of dyes allowed for use in the Russian Federation in the production of food products:

Appendix 3

Flavor and aroma enhancers approved for use in the Russian Federation

Number	Name	Number	Name
E 620	Glutamic acid	E 631	5"-sodium inosinate disubstituted
E 621	Monosodium glutamate	E 632	Potassium inosinate
E 622	Potassium glutamate monosubstituted	E 6ZZ	5"-Calcium Inosinate
E 623	calcium glutamate	E 634	5"-Calcium ribonucleotides
E 624	Ammonium glutamate monosubstituted	E 635	5 "-Sodium ribonucleoside disubstituted
E 625	Magnesium glutamate	E 636	Maltol
E 626	Guanylic acid	E 637	Ethylmaltol
E 627	5"-sodium guanylate disubstituted	E 640	Glycine
E 628	5"-potassium guanylate disubstituted	E 641	L-Leucine
E 629	5"-calcium guannelate	E 642	Lysine hydrochloride
E 630	Inosic acid	E 906	benzoin resin

Appendix 4

GM plants admitted to the market and countries in which they can be sold.

Agricultural culture	Characteristic	Host countries
Corn	Insect resistance Herbicide resistance	Argentina. Canada. South Africa, USA, EU countries
Soya beans	Herbicide resistance	Argentina. Canada, South Africa, USA, EU countries
rape seed	Herbicide resistance	Canada, USA
Pumpkin	Virus resistance	Canada, USA
Potato	Insect resistance Herbicide resistance	Canada. USA

1 Nutritional supplements. Directory. St. Petersburg: "Ut", 2006, p. 24

2 Isupov V.P. Food additives and spices. History, composition and application. - St. Petersburg: GIORD, 2005, p. 32-34.

3 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009

4 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009).

5 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009)

6 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.8).

7 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.10).

8 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.12).

9 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.14).

10 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.15).

11 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.16).

12 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 4).

13 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.17)

14 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 4, section 4.1)

15 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5).

16 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.1).

17 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.2).

18 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.5)

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The use of food additives in the meat industry. Examples of the use of nutritional supplements and assessment of their effect on the body

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