The good and the not so good

 
Health has no price
Obesidad.net is educational
Visit us continually. You will always find
new advice for your health. Recommend this site.
 
  

Recommend this site to a friend or relative who may find it helpful

 

 

FOODS (X)

FOOD ADDITIVES

Important: If you suffer any illness or allergy, consult your doctor on the use of these products; he is the best person to advise you as to the use of same.

WHAT ARE ADDITIVES?

 Food additives are substances which are added to foods and liquids in order to modify and conserve their characteristics thereby aiding consumers to adapt to the taste without varying the nutritive value.

 It is a known fact that in prehistoric times salt and smoked curing were used. Nowadays, due to modernization, foods have been subjected to industrial treatment in an effort to improve their stability and avoid deteriorating the quality of same.

 Within this technology, additives play a very important part inasmuch as it allows for the preparation of products which obey the requirements dictated by modern living, such as bread (long-lasting kind), margarines containing insaturated fats, desserts, sauces, canned goods, etc.

WHAT IS THE EFFECT OF ADDITIVES ON FOODS?

Given the effect on foods, we have divided them into 4 categories

1.    Additives substances which are used to avoid chemical and biological alterations and to prevent deterioration of foods.

2.    Additive substances which keep their nutritive value thus preventing the loss of nutrients and restoring those produced by the treatments followed in the process of the elaboration of the product.

3.    Additive substances used to improve and guarantee the quality of the texture and consistency of the foods.

4.    Additive substances used to improve the characteristics of the foods (smell, flavor, color, texture).

WHERE DO ADDITIVES COME FROM?

 Not all additives are synthetic. The additives which proceed the natural substances and others which come from laboratories.

NATURAL ADDITIVES OF ORGANIC ORIGIN

Seed extracts used as thickeners.

Seeds which supply coloring substances.

Acids obtained from fruit.

SYNTHETIC (CHEMICAL) ADDITIVES WITH SIMILAR STRUCTURE AS NATURAL SUBSTANCES

Citric acid, ascorbic acid, (in its natural state in acid fruits)

Tocopherol (antioxidant found in vegetable oils)

Colorings (carotenoids found in vegetable substances).

 Additives obtained through the transformation of natural products:

Emulsion fats

Modified starches

Additives obtained through chemical synthesis

Chemical antioxidants

Artificial coloring

 They may be classified according to their function:

CONSERVATIVES

 Those which protect the food from biological natural alterations (fermentation and putrefaction)

Sorbic acid (E-200).

Benzoic acid (E-211)

ANTIOXIDANTS

 Air, light or heat produce natural oxidation and staleness of the foods and these additives slow down the decomposition of same.

Ascorbic acid known as vitamin C (E-300)

Tocopherol known as vitamin E (E-306)

ANTIOXIDANTS SINERGICS

 Strengthens antioxidants action in the presence of same.

STABILIZERS

 Inhibit chemical reactions which bring on changes in the nature of the foods.

EMULSIFIERS

 Stabilize foods containing water and fats such as milk or sauces.

THICKENERS

 Increase the density and viscosity of the foods.

GELIFICANTS

 Cause jelling of the product

 The stabilizers, emulsifiers, jellifiers and synergics of the antioxidants are:

Alginate (E-401).

Polyphosphates (E- 450).

HIDRATORS

 Prevent water loss of the foods

Sorbitol (E- 420).

Glycerin

COMPRESSIVES

 Used in the conservation of the texture of the foods.

Kaolin (E- 559).

Silicates.(E- 560).

PH REGULATORS

 Used to stabilize the acidity and alkalinity of the products

Sodium carbonate (E-500).

Citric acid (E-330).

GASIFICANTS

 Cause incorporation of CO2 in the mass

CO2 (E-290).

COLORINGS

 Conserve or vary the color of the products

Sugar (E-150).

Beta carotene (E- 160).

Chlorophyll (E-140).

Quinoline (E- 104).

FLAVOR INTENSIFIERS

Intensify the flavor of the foods

Glutamate Monosodium (E-621).

SWEETENERS

 To sweeten foods

Sugar

Fructose

Glucose

Lactose

Honey

Corn syrup

Sorbitol

Xylitol.

Saccharine.(H-6884)

Cyclamate.(H-6880).

Acesulfame K.

Aspartame

Sucralose

HOW TO IDENTIFY AN ADDITIVE

 Additives must be specified in the list of ingredients on the label of each food product designating them by the name of the group under which they belong according to its action on the food, its specified name or assigned number.

 The use of additives in the food industry is absolutely controlled by the sanitary authorities.

 There is a commission created by the FAO and the WHO with the intention of protecting consumers' health and to establish norms for its correct use.

 For these reasons once an additive has been admitted and the conditions for their use accepted, we can vouch for the fact that there are practically no risks against the consumers health.

 


Quote of the day:


Your opinion is very important to us

 
 
 



Follow our 18 tips for success in your diet

ęCopyright 1999 - 2002 Obesidad.Net

 

Dear visitor: The object of this web site is to inform and educate. Therefore, the information contained herein does not substitute professional medical attention.
If you have any doubt with respect to this information consult your personal doctor.

Medical supervision by Dr. Arieh Goldberg Kalik.
Bariatric physician, certified medical nutrition specialist. Certificate # 1010084

Any doubts as to overweight, obesity and nutrition :
 

Information about sponsorships of Obesidad.Net: Click here
Comments: Click here