Food additives are substances that are added to food to keep it safe, fresh, taste, texture, or look better.
• Before they can be used, food additives must be examined for potential health risks.
• The international body charged with assessing the safety of food additives is the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
• In foods that are traded internationally, only food additives that have been evaluated and found to be safe by JECFA and whose maximum use levels have been established by the Codex Aliment Arius Commission are permitted.
Food additives substances
Food additives are substances that are added to food to maintain or enhance its safety, freshness, flavor, texture, or appearance. Salt (in meats like bacon and dried fish), sugar (in marmalade), and sulfur dioxide (in wine) are just a few examples of food additives that have been used for centuries to preserve food.
Since making food on a large scale is very different from making it on a small scale at home, many different food additives have been developed over time to meet the needs of food production. For processed food to remain safe and in good condition throughout its journey from factories or industrial kitchens, through transportation to warehouses and shops, and ultimately to consumers,
Food additives by Jinbangch
Food additives Additives are required.
A food additive’s use is only justified when it fulfills a clearly defined technological function, such as preserving the food’s nutritional quality or increasing its stability, does not deceive consumers, and fulfills a technological need.
Food additives Additives for food can come from animals
Plants, or minerals, or they can be made up. They are added to food with the intention of carrying out specific technological functions that consumers frequently take for granted. There are several thousand different kinds of food additives that are used, each of which is made to make food safer or more appealing. Food additives are categorized into three broad categories based on their function by WHO and FAO.
The majority of food additives are flavoring agents, which are added to food to enhance flavor or aroma. From cereal, cake, and yogurt to soft drinks and confections, there are hundreds of flavorings used in a wide range of foods. Blends of nuts, fruits, and spices, as well as those derived from vegetables and wine, are examples of natural flavoring agents. What’s more, there are flavorings that copy normal flavors.
Preparations Enzyme preparations are a type of food additive that may or may not be present in the final product. By breaking down larger molecules into their smaller building blocks, enzymes, which are proteins that are found in nature, increase the efficiency of biochemical reactions. Alternatives to chemical-based technology are made possible by their extraction from microorganisms like bacteria or plants or animal products. They are mostly used in cheese making (to improve curd formation), wine making and brewing (to improve fermentation), and baking (to improve dough), as well as in the production of fruit juices (to increase yields).