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What are Food Additives

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Introduction

Food Additives

Food additives are substances added to food to preserve flavor or enhance its taste and appearance.

What are Food Additives
© 2013. What are Food Additives
Definition

Food Additives

According to the official rules, the food additive means any substance which are normally not consumed as a food in itself and that is not characteristic ingredient of food, having or not the nutritional value and through of which intentional addition to food for a technological purpose in during the manufacture, processing, preparation, treatment and packaging such food becomes part of them.

About

Food Additives

In international lists, additives are classified into 25 categories and specific numbered, of which lists the most common:

Type

E - code

Action

dyes

E100-E182

to change or to give color

preservatives

E200-E297

substances which prolong the food storage time by protecting them against deterioration caused by microorganisms

antioxidants

E300-E390

substances which prolong the food storage protection against oxidation (eg rancidity, color change)

emulsifiers

E400-E496

ensures a homogeneous mixture between water and fats

emulsifying salts

E400-E496

-

thickener agents

E400-E496

substances that have the ability to increase the viscosity of food

jellying agents

E400-E496

substances that allow and assist in the formation of gels

stabilizers

E400-E496

substances which make it possible to maintain the physico-chemical properties of food, maintaining homogenizing dispersions, color etc.

agents flavor
(flavoring)

E600-E640

a) aromatic substances natural - are obtained by physical enzymatic or microbiological processes from vegetable or animal origin premiums material;
b) nature-identical substances - are identical to composition with natural flavors, components are obtained by synthesis;
c) artificial substances - are synthesized, having different structure and composition by the natural.

acidifiers

E300-E390

substances that increase the acidity of food and prints them taste sour

caking agents

E500-E580

-

modified starch

E1400-E1450

-

sweeteners

E900-E999

substances (other than sugar) that is used to flavor food sweet

aeration substances

E400-E496

substances that contribute to increased food without changing energy value

anti-foam

E500-E580

is used to reduce and prevent foaming

whitening and surface agents

E900-E999 /
E1500-1520

-

curing agents /
affermissant

E500-E580

-

humectants

E1200-E1202 /
E1400-E1450 /
E1500-E1520

-

enzymes

E1100-E1105

-

 

 

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