The simplified definition of food additives indicates that they are substances of a certain chemical composition that are added to food in the process of technological production and processing, with the aim of preserving the basic properties of taste, aroma and consistency.
There are also additives called. natural origin, for example, natural colors, vitamins, fibers, enzymes, but there are controversies in professional circles as to how appropriate they are. We know more than 3500 compounds used in the industry as additives.
Once upon a time, people used canned foods alone to prolong their shelf life by using certain procedures, so we can say that the good side of the story is that additives have today achieved high product safety. So why panic turn the background of the item to check how many additives our favorite product contains?
Namely, the mere presence of food additives changes some of its original characteristics. First of all, it acts on the uniform quality of the product as it achieves certain seasonal foods available to us throughout the year. Although we used to freak out about it, today, commotion teaches us that without any problems in the middle of winter, we put tomatoes in the basket and drive the cash register.
The fact that it was able to survive long-term storage is due to the presence of additives or preservatives that prevented its deterioration. In addition to uniform quality, food additives in food retain or alter the appearance of the food, in the form of colorants.
Taste enhancers and aromas change the taste while the loosening agents in the bread, for example, increase the volume of the product. Some additives bind water in the product, such as phosphates in sausages or hot dogs, while others allow the production of "new" products, which is usually the case with energy drinks, etc.
Economical calculations should not be neglected here as a wide and affordable offer reduces the price of the product. Everything we find in the store and know it shouldn't be there because it's just not the season, we found it because of the development of food production technology, but also the use of additives.
Let's also break the illusions of the naive here (if there are still a few) - no light products without sweeteners and emulsifiers, no ready meals without flavor enhancers, no food that can last longer than a few days without being aided by some kind of preservative , stabilizers or any other substance. If you do not have your own garden behind the building, then forget about eating free of additives.
E-numbers
Considering that we are in the forest of information, the recognition of additives takes place via E-numbers, which are a commonly accepted label worldwide. E-numbers provide easier labeling and identification and confirmation of toxicological evaluation and classification of additives.
As additives are divided into several groups, there are certain numbering rules we bring you here:
- dyes - 100-181
- preservatives - 200-285 and 1105
- antioxidants - 300-340
- acidity regulators - are indicated by different numbers
- thickeners / emulsifiers - 322, 400-499 and 1400-1451
- anti-caking agents - 550-572
- flavor enhancers - 600-650
- polishing agents - 900-910
- sweeteners - 420, 421, 950-970
We have already noted that although additives allow us today to have a very high technological safety of products, some are still not accompanied by a good reputation and can harm human health.
It is for this reason that consumers are becoming more aware of what they are bringing into the body, especially the group that already has certain health problems or they are more sensitive.
Given that food additives are a controversial topic, there is a clear legal framework for labeling them. As in the rest of the world, in Croatia there are special provisions dealing with the labeling of food additives and the food manufacturer is legally obliged to label all the additives in a food product.
Before this happens, extensive testing procedures are conducted on the amount and use of certain food additives and their effects on human health. First of all, one thinks of the caution of excessive amounts that would impair it, but it is true that additives that have undergone all the procedures are associated with certain diseases.
The most dangerous food additives
We are sure that you have already been warned to record the E621 as a grandma's horn, but now we will explain more why. While there are a few evil E's to beware, this one is the most dangerous.
Specifically, it is monosodium glutaminate (MSG) listed on product declarations under the E621 code and its frequent use can harm human health in the form of increased heartbeat, chest pain, headaches, nausea, dizziness, etc. of this additive stimulates nerve cell receptors and leads to their death. The E621 is dangerous on its own, but when combined with the E626 to E635 companions, it can cause even more damage, so it is known that food manufacturers can separate them.
We said it was dangerous, but what was the attraction? MSG is a flavor enhancer consisting of sodium and glutamic acid. The latter acts on receptors in the tongue and in the brain, which register foods as tastier. There is also a more controversial view that MSG attacks the blood-brain barrier, that is, the defense system, which has the function of preventing the entry of toxins into the brain and, through its enhanced stimuli, depletes brain cells, which can cause damage to it.
MSG can also be a cause of obesity, since it primarily acts on the hypothalamus, that is, the part of the brain responsible for regulating hunger, thus creating an extraordinary desire for food in us.
MSG can be found in numerous instant soups, ready meals, fast and frozen foods, food supplements, snacks, margarine, mustard, chewing gum, melted cheese, pasta.
Given these dangers, however, it is found in food and if you do not see it on the declaration, there is a possibility that it may be called natural aroma, yeast extract, nutrient or something similar.
Other additives that should be avoided include:
- Sodium nitrite is a preservative used to preserve, color and taste meat products. It can be found in pancetta, prosciutto, frankfurters, smoked fish and salted beef.
- Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) - antioxidants, are used to preserve food and prevent oxidation. They are found in cereals, chewing gum, chips and vegetable oils.
- Monosodium glutamate - an amino acid, used as a flavor enhancer in soups, salads, chips and frozen foods.
- Propyl gallate, a preservative that prevents the breakdown of fats and oils. It is found in meat products, soup cubes and chewing gum.
- Olestra - a synthetic grease that prevents the absorption of fat from the digestive system. It can be found in chips.
- Potassium bromate - used as a supplement to increase volume in white flour, bread and pastries.
When talking about E-numbers, it is best to avoid the following:
E102, E 104, E107, E110, E120, E122, E123, E124, E127, E131, E132, E133, E142, E150, E151, E153, E154; E171, E173, E210, E220, E223, E232, E249, E250, E284, E285, E310, E311, E312, E320, E321. E308, E407, E472, E473, E512, E553, E620, E621, E622, E626, E942, E950, E951, E952, E954, E1440.
Let's just mention that the range from E630 to E640 is banned in baby food.
We do not expect you to carry the list in your wallet as a picture of children, but be sure to pay attention the next time you visit the store.
Clearly, food additives are nowadays indispensable. They make food more tempting, longer lasting, cause us a great desire for its intake. It is almost inconceivable that all foods should be forgotten if there is no additive in any case.
Therefore, the conclusion is that we cannot avoid them. What we can do is educate ourselves on the most harmful and try to avoid them when possible. The warnings are especially for those most sensitive, children and the elderly. However, the general rule applies to anything that is “shorter”, that is, the content of the product is “healthier”.
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