Food additives in food
Classification by numbers
In the EU countries for the classification of suchAdditives since 1953 a special numbering system is used. In it, each additive has its own unique number, starting with the letter "E". This numbering system was gradually finalized and later adopted in the Codex Alimentarius.
In this system, each addition is indicated by the letter "E" with the next number (for example, E122). The numbers are distributed as follows:
- 100-199 - dyes;
- 200-299 - preservatives;
- 300-399 - antioxidants;
- 400-499 - thickeners, stabilizers, emulsifiers;
- 500-599 - anti-caking agents and pH regulators;
- 600-699 - flavors and flavor enhancers;
- 700-799 - antibiotics;
- 800-899 - reserve;
- 900-999 - other;
- 1000-1999 - various additional substances, including anti-flamings.
Danger of some food additives
Such additives are usually needed to enhanceStability and safety of food products, for various purposes in the production, storage and packaging, to extend the shelf life of the product. However, it is known that, at a certain concentration, these additives can pose a threat to human health, which none of the manufacturers deny.
In the media, you can often see reports thatOr other additive causes allergies, cancer, stomach upsets, etc. But it should be remembered that the influence of any substance can vary depending on both the amount of substance and the individual characteristics of a person. For all additives, daily consumption rates are defined, the excess of which causes negative effects. For different substances, the dosage can range from a few milligrams to a tenth of a gram per kilogram of the human body.
It should also be remembered that some of theThese substances have a cumulative effect, that is, they can accumulate in the body. Control over the fact that the food contained supplements, of course, is assigned to the producers.
Sodium nitrite (E250) is generally used inSausages, although this substance is a toxic substance of general poisoning (more than half of the rats die with a dose exceeding 180 mg per kilogram of weight), but there is no ban on its practical application at the moment, because it is the "least evil", providing a good external Type of product, and therefore increasing sales (in order to make sure of this, it is enough to compare the color of store sausages with the color of home-made sausages). In high grades of smoked sausages the norm of nitrite is higher than in cooked sausages, since it is generally accepted that they are consumed in smaller quantities.
The remaining additives can be considered sufficientSafe, such as sucrose, lactic acid and others. However, the methods of their synthesis differ from country to country, therefore, accordingly, their danger to the organism may also differ. As the methods of analysis develop and new data on the toxicity of additives appear, the standards for the content of various substances in food additives may vary.
For example, previously considered harmless E121,Contained in carbonated water and formaldehyde E240 are currently recognized as dangerous and prohibited for use. In addition, additives that are harmless to the body of one person will not necessarily be harmless for everyone, so doctors recommend using less food supplements for children, allergic people and elderly people.
A number of manufacturers for marketing purposes, instead of letter code indicate the name of the additive (for example "glutamate sodium"), others use a full record - and the chemical name and letter code.