What is the impact of food additives?

giorgiana1976 | Student

Disguised in all sorts of packaging and attractive advertisements, in pastel colors and aggressive - tasty scents , chemicalized nutrition  entered in the existence of each of us. Overwhelming majority of people already adopted,  willingly or by necessity, this type of food, since the adverse effects are not seen even after one month or one year, but after long periods of time.

Whatever the constraints, food safety must remain the primary objective of a civilized society. In our every day food  are hidden hazards, including a number of those substances with or without nutritional value, to be used in the preparation of food to improve their quality or to allow the application of advanced processing,food additives.
Some food additives are derived from natural sources - examples: soybean, maize, beet red, others are obtained by chemical synthesis.
The presence of food additives in processed food composition - whether natural or synthetic - is subject to existing legislation, which establishes the amounts allowed under safety rules. In the international list,additives are classified into 25 specific categories and they are specifically numbered.1. Dyes
2. Preservatives
3. Antioxidants
4. Emulsifiers
5. Emulsifying salts
6. Fattening agents
7. Agents, thickeners
8. Stabilizers
9. Agents taste
10. Acidifying
11. Acidity and pH
12. Anti-caking agents
13. Modified starch
14. Sweeteners
15. Substances raising
16. Anti-foaming
17. Surface and bleaching agents
18. Flour treatment agents
19. Hardener
20. *******
21. Arrested
22. Enzymes
23. Filling agents
24. Gas engines
25. Other categories

Description of some of them:

Buffer substances - used for pH adjustment and maintenance of specific food.

Anti-foaming agents - reduce or limit foaming.

Emulsifiers - substances that make it possible to form and maintain a homogenous mixture. Bread and bakery products contain emulsifiers to maintain freshness and that the dough can be processed under conditions of mass production. They are also used in ice cream, cake, cream, sauces, cheese feta. Thickeners - give food texture through formation of a gel,enhance viscosity.

Stabilizers - keep physicochemical properties.

krishna-agrawala | Student

Food additives are chemicals that food manufacturers add to their products to change its properties in many different ways. Based on the impact of the food additives, theses are classified in six groups. These six types of group additives and their impact on food is described below.

  1. Preservatives: these are added to food to prevent and slow down the process of spoiling of food.
  2. Nutritional supplements: These include substances like vitamins and minerals. These improve the nutritional value of food.
  3. Flavouring agents: These can be natural or synthetic flavours. These are added to add flavours the food. This may be done to give flavour to synthetic food, or to just to add other flavours. Some flavouring agents are also used to preserve and enhance natural flavours of food.
  4. Colouring agents: Like favouring agent, the colouring agents are added to make the colour of preserved food look like fresh natural food. These are also added to give attractive colours to the food. Some colouring agents also help the food to retain the natural colour longer.
  5. Emulsifiers, stabilizers and thickeners: These substances help food ingredients to mix and hold together that gives the desired qualities in terms of texture and thickness.
  6. Acid and alkalies: These additives help maintain right chemical balance in the food. Some acids also give flavour and taste - for example, citric acid. Carbonic acid is used to put fizz in soft drinks.
mackenzielock | Student

Food additives are chemical substances added in foods and beverages with the purpose of enhancing their qualities: taste, color, expiration date. All their names start with an E followed by three numbers and you can find the list of them on the packaging of the foods you eat.

Food additives have received a standard code that is used all over the world, being codified as E’s to hide to the average consumer the real contents of the foods they are eating. Under the motivation of not using a naming dependent on the multitude of languages they created this code that you can read on every food package you come into contact with. The true reason was not to scare the consumer, meaning you, and to determine him buy nicely packaged foods that are full of bad chemicals for their health.

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