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.
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