Food additives are understood as natural and synthetic substances deliberately introduced into food products during their production in order to give the food products the desired quality indicators.
In the modern food industry, various ways are being sought and applied to improve the quality of food products and improve the technological process of food production. The most cost-effective and easily applicable in industrial practice for these purposes was the use of food additives. In this regard, in a relatively short period, nutritional supplements have become widespread in most countries of the world. All nutritional supplements, as a rule, have no nutritional value and at best they are biologically inert, at worst they turn out to be biologically active and not indifferent to the body.
Taking into account the different levels of sensitivity and reactivity of adults, children and the elderly, pregnant and nursing mothers, people whose activities take place in conditions of one or another occupational hazard and many other conditions, the problem of food additives introduced into mass consumption products is of great hygienic importance. No matter how economically beneficial the use of food additives, they can be put into practice only if they are completely harmless. Harmlessness should be understood not only as the absence of any toxic manifestations, but also the absence of long-term effects of carcinogenic and co-carcinogenic properties, as well as mutagenic, teratogenic and other properties that affect the reproduction of offspring. Only after a comprehensive study and establishment of complete harmlessness can food additives be used in the food industry. However, in a number of countries this principle is not always observed, and the number of food additives actually used exceeds the number studied and allowed.
Food additives according to their purpose can mainly be directed to:
1) to increase and improve the appearance and organoleptic properties of the food product;
2) to preserve the quality of the food product during more or less long-term storage;
3) to shorten the time for obtaining food products (ripening, etc.).
In accordance with this, food additives, despite the target variety, can be grouped and systematized in the form of the following classification:
A. Food additives that provide the necessary appearance and organoleptic properties of the food product
1. Consistency improvers that maintain the desired consistency.
2. Dyes that give the product the desired color or shade.
3. Flavoring agents that give the product a characteristic aroma.
4. Flavoring substances that provide the taste properties of the product.
B. Food additives that prevent microbial and oxidative spoilage of food
1. Antimicrobial agents that prevent bacterial spoilage of the product during storage:
a) chemicals
b) biological means.
2. Antioxidants - substances that prevent chemical deterioration of the product during storage.
B. Food additives required in the technological process of food production
1. Process accelerators.
2. Myoglobin fixatives.
3. Technological food additives (dough leavening agents, gelling agents, foaming agents, bleaches, etc.).
D. Food quality improvers
Consistency improvers. Substances that improve the consistency include stabilizers that fix and maintain the consistency achieved during the production of the product, plasticizers that increase the plasticity of the product, softeners that impart tenderness and a softer consistency to the product. The range of substances that improve consistency is quite small. For this purpose, substances of both a chemical nature and natural substances of plant, fungal and microbial origin are used.
Consistency improvers are mainly used in the production of food products with unstable consistency and homogeneous structure. Products such as ice cream, marmalade, cheeses, preserves, sausages, etc., when used in the production technology of consistency improvers, acquire new, higher quality indicators.
food dyes are used in the food industry, mainly in the confectionery and production of soft drinks, as well as in the production of certain types of alcoholic beverages. It is allowed to use vegetable dyes for coloring certain types of edible fats, margarine, butter, cheeses (processed, etc.). Coloring agents are also used in the sugar refinery industry, which uses ultramarine to color cast refined sugar.
Under aromatic substances like food additives understand natural or more often synthetic substances introduced into the food product during its production to give the food product a given flavor inherent in this food product.
Aromatic substances used in the food industry can be divided into 2 groups - natural (natural) and synthetic (chemical). The most widely aromatic substances are used in the confectionery and alcoholic beverage industries.
From natural aromatic substances in the food industry, essential oils are used (orange, lemon, rose, anise, tangerine, mint, etc.), natural infusions (cloves, cinnamon, etc.), natural juices (raspberry, cherry), fruit and berry extracts etc. Vanilla (pods of a tropical orchid) also belongs to natural aromatic substances.
Under flavoring food additives understand the natural and synthetic substances used in the food industry to be added to a food product in order to give it certain taste properties.
Flavoring agents approved for use in the food industry
Antimicrobial substances allow you to preserve the quality of perishable products for a more or less long period of time under conditions of little or no refrigeration at normal room temperature.
Aromatic substances are typical food additives. At the same time, they can be classified as preservatives - preservatives, since the purpose of their use is to protect food and beverages from spoilage and mold during storage. The antimicrobial substances allowed in the food industry can be classified into the following groups.
Antiseptics, old and well-known - benzoic and boric acids, as well as their derivatives.
Relatively new, but already well-known chemical antimicrobial agents, such as sorbic acid, etc.
Sulphurous acid preparations used for sulfitation of potatoes, vegetables, fruits, berries and their juices.
Antibiotics (nystatin, nisin, antibiotics of a number of tetracyclines).
Antioxidants (antioxidants) are substances that prevent the oxidation of fats and thus prevent their oxidative spoilage. Natural antioxidants include substances contained in vegetable oils - tocopherols (vitamins E), cottonseed oil gossypol, sesame oil sesomol, etc.
Ascorbic acid, which is used to prevent oxidative deterioration of margarine, has antioxidant properties.
Reducing the cycle of production processes in the food industry can be achieved using process accelerators. Their use has a beneficial effect on the quality indicators of food and beverages produced. Particular attention is drawn to those foodstuffs and drinks, in the production of which the main place is occupied by biological processes that determine the taste and nutritional properties of the products obtained. These biological production processes, including fermentation, product maturation of various types and nature, and many other biological production processes, are associated with “aging”, i.e. with more or less time consuming. So, in the baking industry, the dough cycle is 5-7 hours, it takes 24-36 hours for meat to ripen, cheese aging lasts up to several months, etc. The same applies to drinks - beer, grape and fruit wines, etc. Enzyme preparations are a promising means of accelerating maturation and other processes that require aging.
Myoglobin fixatives- substances that provide a persistent pink color to meat products. As fixatives of myoglobin, nitrites - sodium nitrite and nitrates - sodium nitrate have received the greatest recognition. For this purpose, in addition, potassium nitrate is used. Nitrites, coming into contact with meat pigments, form a red substance, which, when cooked, imparts a persistent pink-red color to sausages.
In addition to myoglobin fixatives, nitrates and nitrites are also used as antimicrobial agents, as well as an agent that prevents early swelling of cheeses.
To the group technological food additives combined substances of various purposes, which play an important role in the technology of production of a particular food product.
Technological additives approved for use in the food industry
Food quality improvers. Food additives are increasingly being used as food quality improvers. At present, the scope of this kind of food additives mainly extends to food products, in the production technology of which biological processes occupy an important place. This primarily applies to dough processes in the bakery industry, in the fermentation industry in the process of obtaining different types of beer, in the production of processed cheeses and in the wine industry. Both chemical and enzyme preparations (urea, lecithin, orthophosphoric acid, citases) are used as improvers.
Food supplements, in the broad sense of the term, have been used by humans for centuries, and in some cases even millennia. The first dietary supplement was probably soot, when in the Neolithic period its suitability (together with drying and freezing) may have been accidentally discovered to preserve excess meat and fish. Fermented foods were definitely among the first processed foods. After the advent of unleavened dough, the first beer appeared, and with the development of ancient civilizations in Egypt and Sumer, the first wines appeared.
Among the first food additives was salt, which was used many thousands of years ago to preserve meat and fish, preserve pork and fish products. The ancient Chinese burned kerosene to ripen bananas and peas. Honey was used as a sweetener, and fruit and vegetable juices as coloring additives.
Such a long-term use of food additives indicates their indispensability in the food industry. Food additives and today (even to a greater extent) are very common in the food industry and their role in nutrition is enormous. It would be difficult to do without preservatives, accelerators of the food production process, because they not only speed up the cooking process, but also improve the quality of the products obtained. But the fact is that not all supplements are safe for humans. Therefore, they are constantly being investigated, some are prohibited for consumption and mass use. And despite the fact that most food additives are consumed in very small amounts, their toxicity should be zero.
Modern consumers, especially residents of megacities, are so accustomed to the fact that food gets on our table from supermarkets and shops that sometimes they resemble the heroes of the famous fairy tale by Saltykov-Shchedrin - about how two generals ended up on a desert island and were saved only thanks to a peasant who knew how to get natural food.
However, in those days, food stalls and shops were unlikely to sell such products as we are used to today. After all, then there were no dyes, emulsifiers, flavor enhancers, stabilizers and preservatives.
Today, a set of substances called food additives "E", can be found on the packaging of almost all food products, and when people go to the supermarket and choose products, they do not always read their composition. Many explain this by the fact that they do not have time to read the inscriptions, that everyone eats it, and in general: if it is sold in stores, then everything is normal and safe for health.
Why use nutritional supplements
Why in food add nutritional supplements? This is explained by the fact that the products need to be given certain qualities, or, as experts in the food industry say, to achieve certain technological goals. For example, to improve the properties of the product during the production process, to carry out special processing for long-term storage, to change the consistency, color, smell, etc. Currently, the food industry around the world uses about 500 of these substances.
Production of food additives
How food supplements are made? Natural additives are made from natural substances: spices, herbs, vegetables and fruits, tree bark, fungi, yeasts, insects, etc. Synthetic additives are produced artificially. However, various chemicals are used in the manufacturing process of both the first and second type of supplements, so natural substances can not always be considered more acceptable for nutrition.
Harm of food additives for health
In general, the question of how safe nutritional supplements E for health man, there is still no clear answer. But producers and consumers have no time to wait, and therefore the former actively produce, while the latter consume no less actively, very often without even thinking about what they consume every day with food.
Meanwhile, many doctors and nutritionists believe that nutritional supplements, even considered safe, can affect our body in completely unexpected ways. According to various statistical calculations, each person eats an average of 2 to 9 kg of “E” supplements in just one year, and not counting those compounds that are added to products to improve the composition, such as trace elements and vitamins. But synthetic vitamins are also not always harmless ...
food additives preservatives
Most often, preservatives are added to food products to extend their shelf life and prevent viruses, bacteria and fungi from multiplying. To imagine today the mass production of food products without preservatives is simply impossible. For example, sodium nitrite (E250) not only gives the products an attractive appearance, but also prevents the growth of bacteria in them that produce botulism, a deadly poison. How to do without such a preservative?
However, in the process of digestion, nitrites can form carcinogens in our body - toxic substances that destroy the liver and kidneys.
Other common preservatives - sulfur dioxide and sorbic acid. The former is added to foods such as candy, marmalade, dried fruit, soft drinks and alcohol, including wine and beer, as well as potato chips and mashed potatoes.
Dangerous for people suffering from bronchial asthma, and can cause allergic reactions. However, the main disadvantage of sulfur dioxide (E220) is its ability to destroy one of the most important vitamins - thiamine (B1). When this vitamin is destroyed, carbohydrate metabolism is disturbed, and hence almost all diseases associated with the violation of all metabolic processes and obesity.
Sorbic acid (E200) considered one of the safest preservatives added to products such as cakes and pastries, lemonade, cheese, caviar, etc. However, even this substance, which is considered safe, can cause skin irritation in humans. And if we used some product inside, and then a rash appeared on the skin, for example, what could this mean?
It is impossible not to remember this a common food additive like monosodium glutamate (E621). This is a flavor enhancer, although it is not entirely clear - what needs to be enhanced and why? Rather, this additive changes the taste of products, irritates the taste buds and is addictive, and in children much more than in adults.
Have you noticed that the child sometimes demands exactly “these sausages”, and no others, or constantly asks to buy chips? Go to the supermarket and try to find canned food, condiments, convenience foods, or even prepared foods without MSG. You may be able to find something, but it will take a lot of time ...
Not so long ago, Japanese researchers came to the conclusion that this particular supplement can lead to vision loss. Monosodium glutamate contains substances that can destroy retinal cells over time. American scientists also conducted studies (of course, on rats), and found that glutamate consumption can cause brain damage, headache, nausea and weakness, chest pain, heart rhythm and breathing disorders. And this is not the whole list...
Nutritional supplements in nutrition
Approved for use food additives "E" There are many, and we won't go into all of them here. Today there is enough information so that any person who cares about the health of his own and his loved ones can draw the right conclusions for himself and bring his diet back to normal. The question may arise: so what then is there?
In fact, this question is often asked by those people whose health is somewhere in tenth place. Anything can come first: a prestigious job, a career, expensive furniture, household appliances and clothes, entertainment, etc., etc.
No, of course, no one says that all this should be abandoned. But think about why you need beautiful furniture and clothes, a career and prestige if you and your children are seriously ill?
First of all, decide - is it really necessary to consume foods that contain a lot of nutritional supplements every day, and even more so to use them in home meals? After all, we cook at home ourselves: on weekdays - at least once or twice a day, and on weekends we can afford to completely abandon semi-finished products.
Try to remember what people should eat according to the laws of nature: after all, you can buy a piece of real meat, fish, vegetables, fruits, cereals and spices, and almost any food that is much tastier and healthier than almost dead food in bright packages, and cook from them whatever your heart desires.
The use of canned or semi-finished products can be justified when you really have no time, or you are going somewhere - in general, in certain situations. In this case, the allowable norm of food additives "E", calculated by scientists for humans, is unlikely to be exceeded, and these substances will not have time to accumulate in the body. Recall that a safe daily allowance is 4-5 mg of nutritional supplements per 1 kg of body weight.
However, children of preschool and primary school age should not be given canned food and semi-finished products at all, except for special canned food for children. The fact is that baby food has more stringent requirements, and although they also have “E” added to them, they are much safer than the safest nutritional supplements for “adult” foods.
How to Avoid Supplemented Foods
And a few more simple rules that should be followed if we are interested in our health.
Do not buy products from manufacturers unknown to you, especially imported ones, as well as those that are too bright, pungent and irritatingly smelling, with an unusual taste.
Do not teach yourself and your children to “snack” at eateries and fast food cafes. The food there is prepared from products containing a lot of food additives, often unsafe for health.
Use natural products and spices for cooking, buying them in trusted and reliable stores, or in the market - at least where you can find those responsible for the quality of the products.
Going to the store, do not be lazy to take a list with you food additives "E"- gradually you will remember everything you need and learn how to choose the safest products for health.
Remember that our health is only for ourselves, and food producers need as many consumers as possible, providing a constant profit.
COURSE WORK
Subject: Environmental aspects in food hygiene
On the topic: Food additives and their impact on health.
Hygienic requirements for food additives.
INTRODUCTION………………………………………………………………………..3
1. Food additives and their impact on health…………………………………4
1.1 The concept and classification of food additives…………………………..4
1.2 The nature of the impact of types of food additives on health……………..11
2. Hygienic requirements for food additives…………………………..26
2.1 General provisions and scope……………………………..26
2.2 Hygienic requirements (general characteristics)………………….30
CONCLUSION…………………………………………………………………..39
REFERENCES………………………………………………………….40
APPENDICES……………………………………………………………………..41
INTRODUCTION
To maintain normal life and metabolism, a person daily consumes proteins, fats, carbohydrates, trace elements, vitamins and other biologically active substances with food. However, due to the technologization of the food industry, the use of technological food additives in the manufacture of food products is becoming more widespread.
Food additives are natural, nature-identical or artificial substances that are not in themselves used as a food product or as a normal food component. They are deliberately added to food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the resistance of the product to various types of spoilage, preserve the structure and appearance of the product, or deliberately change the organoleptic properties. .
The relevance of the use of food additives is due to the need to increase the competitiveness of products. In most cases, food additives are introduced to improve the consumer properties of food products.
When using food additives, the principle should be observed: "no matter how economically beneficial the use of a food additive, it can be put into practice only if it is completely harmless to public health." Harmlessness is understood as the absence of toxic, carcinogenic, mutagenic, and teratogenic properties. However, some food additives can be very dangerous for human health. Certain food additives, including those approved for use in the Russian Federation, have a carcinogenic effect, can cause stomach and intestinal upset, affect blood pressure, cause a rash, etc.
1. Food additives and their impact on health
1.1 The concept and classification of food additives
The main goals of the introduction of food additives include:
1. Improving the technology of preparation and processing of food raw materials, manufacturing, packaging, transportation and storage of food. The additives used in this case should not mask the consequences of using low-quality or spoiled raw materials, or carrying out technological operations in unsanitary conditions;
2. preservation of the natural qualities of the food product;
3. improving the organoleptic properties or structure of food products and increasing their storage stability.
The use of food additives is permissible only if they do not threaten human health even with prolonged consumption in the composition of the product, and provided that the technological tasks set cannot be solved in any other way. Food additives are usually divided into several groups:
- substances that improve the appearance of food products (dyes, color stabilizers, bleaches);
- substances that regulate the taste of the product (flavors, flavoring agents, sweeteners, acids and acidity regulators);
- substances that regulate the consistency and form the texture (thickeners, gelling agents, stabilizers, emulsifiers, etc.);
- substances that increase the safety of food and increase the shelf life (preservatives, antioxidants, etc.). Food additives do not include compounds that increase the nutritional value of food products and are classified as biologically active substances, such as vitamins, trace elements, amino acids, etc.
This classification of food additives is based on their technological functions. The Federal Law on Food Quality and Safety proposes the following definition: “food additives are natural or artificial substances and their compounds specially introduced into food products during their manufacture in order to impart certain properties to food products and (or) preserve the quality of food products.”
Therefore, food additives are substances (compounds) that are deliberately added to food products to perform certain functions. Such substances, also called direct food additives, are not extraneous, like, for example, various contaminants that "accidentally" get into the food at various stages of its manufacture.
There is a distinction between food additives and auxiliary materials used in the process flow. Auxiliary materials - any substances or materials that, not being food ingredients, are deliberately used in the processing of raw materials and obtaining products in order to improve technology; in finished food products, auxiliary materials should be completely absent but can also be determined as non-removable residues.
Food additives have been used by man for many centuries (salt, pepper, cloves, nutmeg, cinnamon, honey), but their widespread use began at the end XIX in. and was associated with population growth and its concentration in cities, which necessitated an increase in food production, improvement of traditional technologies for their production using the achievements of chemistry and biotechnology.
Today, there are several more reasons for the widespread use of food additives by food manufacturers. These include:
- modern methods of trade in the conditions of transportation of food products (including perishable and quickly stale products) over long distances, which determined the need for the use of additives that increase the shelf life of their quality;
- rapidly changing individual ideas of the modern consumer about food products, including their taste and attractive appearance, low cost, ease of use; the satisfaction of such needs is associated with the use of, for example, flavors, dyes and other food additives;
Creation of new types of food that meets the modern requirements of nutrition science, which is associated with the use of food additives that regulate the consistency of food products;
Improving the technology for obtaining traditional food products, creating new food products, including functional products.
The number of food additives used in food production in different countries today reaches 500 items (excluding combined additives, individual aromatic substances, flavors) 1 , about 300 are classified in the European Community. To harmonize their use by manufacturers from different countries, the European Council has developed a rational system for digital codification of food additives with the letter "E". It is included in the FAO/WHO food code (FAO - World Food and Agriculture Organization of the United Nations; WHO - World Health Organization) as an international digital system for codifying food additives. Each nutritional supplement is assigned a three- or four-digit number (preceded by the letter E in Europe). They are used in combination with the names of functional classes, reflecting the grouping of food additives by technological functions (subclasses).
Specialists identify index E both with the word Europe and with the abbreviations EU / EU, which in Russian also begin with the letter E, as well as with the words ebsbar/edible , which translated into Russian (respectively from German and English) means "edible". Index E in combination with a three- or four-digit number is a synonym and part of the complex name of a specific chemical substance that is a food additive. The assignment to a specific substance of the status of a food additive and an identification number with the index "E" has a clear interpretation, implying that:
a) the particular substance has been tested for safety;
b) the substance can be used within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer regarding the type and composition of the food product in which it is introduced;
c) for a given substance, purity criteria are established that are necessary to achieve a certain level of food quality.
Therefore, permitted food additives with an E index and an identification number have a certain quality. The quality of food additives is a set of characteristics that determine the technological properties and safety of food additives.
The presence of a food additive in a product must be indicated on the label, and it can be indicated as an individual substance or as a representative of a specific functional class in combination with code E. For example: sodium benzoate or preservative E211.
According to the proposed system of digital codification of food additives, their classification, in accordance with the purpose, is as follows (main groups):
E100-E182-dyes;
E700-E800 - spare indexes for other possible information;
Many food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. For example, the additive E339 (sodium phosphates) can exhibit the properties of an acidity regulator, emulsifier, stabilizer, complexing agent and water-retaining agent.
The use of PD raises the question of their safety. This takes into account MPC (mg / kg) - the maximum permissible concentration of foreign substances (including additives) in food, ADI (mg / kg body weight) - the permissible daily dose and ADI (mg / day) - the permissible daily intake - the value , calculated as the product of DSD by the average body weight - 60 kg.
Most nutritional supplements do not, as a rule, have nutritional value, ie. is not a plastic material for the human body, although some food additives are biologically active substances. The use of food additives, like any foreign (usually inedible) food ingredients, requires strict regulation and special control.
International experience in organizing and conducting systemic toxicological and hygienic studies of food additives is summarized in a special WHO document (1987/1991) "Principles for assessing the safety of food additives and contaminants in food." According to the Law of the Russian Federation (RF) "On the sanitary and epidemiological well-being of the population", state preventive and current sanitary supervision is carried out by the bodies of the sanitary and epidemiological service. The safety of the use of food additives in food production is regulated by the documents of the Ministry of Health of the Russian Federation.
The Acceptable Daily Intake (ADI) has been a central issue in the safety of dietary supplements for the past 30 years.
It should be noted that recently a large number of complex food additives have appeared. Complex food additives are industrially produced mixtures of food additives of the same or different technological purposes, which may include, in addition to food additives, biologically active additives, and some types of food raw materials: flour, sugar, starch, protein, spices, etc. e. Such mixtures are not food additives, but are technological additives of complex action. They are especially widespread in the technology of baking, in the production of flour confectionery products, and in the meat industry. Sometimes this group includes auxiliary materials of a technological nature.
Over the past decades, the world of technology and the range of food products has undergone tremendous changes. 2 They not only affected traditional, time-tested technologies and familiar products, but also led to the emergence of new food groups with new composition and properties, to the simplification of technology and the reduction of the production cycle, and were expressed in fundamentally new technological and instrumental solutions.
The use of a large group of food additives, which received the conditional concept of "technological additives", made it possible to obtain answers to many of the pressing questions. They are widely used to solve a number of technological problems:
- acceleration of technological processes (enzymatic preparations, chemical catalysts for individual technological processes, etc.);
– regulation and improvement of the texture of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.)
- prevention of clumping and smoothing of the product;
– improving the quality of raw materials and finished products (flour bleaching agents, myoglobin fixatives, etc.);
– improving the appearance of products (polishing agents);
— improvement of extraction (new types of extractive substances);
— solving independent technological issues in the production of individual food products.
The selection of an independent group of technological additives from the total number of food additives is rather conditional, since in some cases the technological process itself is impossible without them. Examples of these are extractants and fat hydrogenation catalysts, which are essentially auxiliary materials. They do not improve the technological process, but implement it, make it possible. Some processing aids are considered in other subclasses of food additives, many of which affect the course of the technological process, the efficiency of the use of raw materials and the quality of finished products.
It should be recalled that the classification of food additives provides for the definition of functions, and most processing additives have them.
The study of complex food additives, as well as auxiliary materials, is the task of special courses and disciplines that address specific technology issues. In this chapter of the textbook, we will focus only on general approaches to the selection of technological additives.
1.2 The nature of the impact of types of food additives on health
Now let's move on to not so rosy descriptions of the influence of certain nutritional supplements on our body. So, the danger from our consumption of all kinds of products with a high content of E-additives is due to the fact that if any food additives are not recognized by the relevant sanitary and laboratory authorities as fatal when eaten, then they are mostly considered harmless. And consuming them, respectively, we inevitably become ordinary guinea pigs.
In addition to prohibited food additives, there are also permitted, but considered dangerous (provoke the development of malignant tumors, kidney, liver diseases, etc.), however, in the framework of this work, their listing may seem somewhat cumbersome.
So when choosing products in the store, you should not fall into the trap of beautiful packaging, it is advisable to look at the back of the label and at least roughly estimate whether your body can withstand such a “chemical attack”.
The introduction of food additives should not increase the degree of risk, possible adverse effects of the product on the health of the consumer, and also reduce its nutritional value (with the exception of some special and dietary products).
Determination of the correct ratio between the dose and the human response to it, the application of a high safety factor ensures that the use of a food additive, while maintaining the level of consumption, does not pose a danger to human health.
The most important condition for ensuring food safety is compliance with the permissible daily intake of food additives (ADI). The number of combined food additives, food improvers containing food, biologically active additives (BAA) and other components is growing. Gradually, the creators of food additives become developers of the technology for their implementation.
In the Russian Federation, it is possible to use only those food additives that have the permission of the State Sanitary and Epidemiological Supervision of Russia within the limits given in the Sanitary Rules (SanPiN) 3 .
Food additives must be introduced into food products in the minimum amount necessary to achieve the technological effect, but not more than the limits established by the Sanitary Rules.
The study of the safety of food additives, the determination of ADI, ADI, MPC is a complex, lengthy, very expensive, but extremely necessary and important process for human health. It requires constant attention and improvement.
Food additives prohibited for use in the Russian Federation in the production of food products are presented in Appendix 1.
Food colorings
The main group of substances that determine the appearance of food products are food colorings.
The consumer has long been accustomed to a certain color of food products, associating their quality with it, and dyes have been used in the food industry since ancient times. Under the conditions of modern food technologies, including various types of heat treatment (boiling, sterilization, frying, etc.), as well as during storage, food products often change their original color, which is familiar to the consumer, and sometimes acquire an unaesthetic appearance, which makes them less attractive, adversely affects the appetite and digestion process. The color changes especially strongly when canning vegetables and fruits. As a rule, this is associated with the conversion of chlorophylls to pheophytin or with a change in the color of anthocyanin dyes as a result of a change in the pH of the medium or the formation of complexes with metals. At the same time, dyes are sometimes used to falsify food products, for example, to color them, not provided for by the recipe and technology, to give the product properties that allow it to imitate its high quality or increased value. Natural (natural) or synthetic (organic and inorganic) dyes are used to color food products. Currently, about 60 types of natural and synthetic dyes are allowed for use in food products in the Russian Federation, including additives designated with lowercase letters and lowercase Roman numerals and included in the same group of compounds with a single E-number.
The list of dyes approved for use in the Russian Federation in the manufacture of food products is given in Appendix 2.
Two dyes: calcium carbonates E170 (surface dye, stabilizer, anti-caking agent) and food tannins H181 (dye, emulsifier, stabilizer) are food additives of complex action. The rules for the use of individual dyes stipulate the type of product and the maximum levels of use of the dye in a particular product, if these levels are established. From a hygienic point of view, among the dyes used for coloring products, special attention is paid to synthetic dyes. Evaluate their toxic, mutagenic and carcinogenic effects. The toxicological evaluation of natural dyes takes into account the nature of the object from which it was isolated and the levels of its use. Modified natural dyes, as well as dyes isolated from non-food raw materials, undergo a toxicological assessment in the same way as synthetic ones. The most widely used food colorings are in the production of confectionery, drinks, margarines, some types of canned food, breakfast cereals, processed cheeses, ice cream.
Natural dyes are usually isolated from natural sources as a mixture of chemically different compounds, the composition of which depends on the source and production technology, and therefore it is often difficult to ensure its constancy. Among natural dyes, carotenoids, anthocyanins, flavonoids, chlorophylls should be noted. They are generally not toxic, but acceptable daily doses have been established for some of them. Some natural food colorings or their mixtures and compositions have biological activity, increase the nutritional value of the coloring product. The raw materials for obtaining natural food dyes are various parts of wild and cultivated plants, waste products from their processing at wineries, juice-producing and canning factories, in addition, some of them are obtained by chemical or microbiological synthesis. Natural dyes, including modified ones, are sensitive to the action of atmospheric oxygen (for example, carotenoids), acids and alkalis (for example, anthocyanins), temperature, and may be subject to microbiological deterioration.
Synthetic dyes have significant technological advantages over most natural dyes. They produce bright, easily reproducible colors and are less sensitive to the various stresses the material is subjected to during the process flow. Synthetic food dyes are representatives of several classes of organic compounds: azo dyes (tartrazine - E102; sunset yellow - E110; carmoisine - E122; crimson 4K - E124; shiny black - E151); triarylmethane dyes (blue patent V -E131; blue brilliant - E133; green 5 - E142); quinoline (yellow quinoline - E104); indigoid (indigo carmine - E132). All these compounds are highly soluble in water, most form insoluble complexes with metal ions, and are used in this form to color powdered products.
Mineral pigments and metals are used as dyes. In the Russian Federation, the use of 7 mineral dyes and pigments, including charcoal, is allowed.
Food additives that change the structure and properties of products
This group of food additives can also include substances used to create the necessary or change existing rheological properties of food products, i.e. additives that regulate or form their consistency. These include additives of various functional classes - thickeners, gelling agents, stabilizers of the physical state of food products, surface-active substances (surfactants), in particular, emulsifiers and foaming agents.
The chemical nature of food additives assigned to this group is quite diverse. Among them there are products of natural origin and those obtained artificially, including chemical synthesis. In food technology, they are used in the form of individual compounds or mixtures.
In recent years, in the group of food additives that raid the consistency of the product, much attention has been paid to stabilization systems that include several components: emulsifier, stabilizer, thickener. Their qualitative composition, the ratio of components can be very diverse, depending on the nature of the food product, its consistency, production technology, storage conditions, method of implementation.
The use of such additives in modern food technology makes it possible to create a range of products of emulsion and gel nature (margarines, mayonnaises, sauces, marshmallows, marshmallows, marmalade, etc.), structured and textured.
Stabilization systems are widely used in public and home catering, cooking. They are used in the production of soups (dry, canned, frozen), sauces (mayonnaise, tomato sauces), broth products, products for canned dishes.
Food additives that affect the taste and aroma of foods
When evaluating food products, the consumer pays special attention to their taste and aroma. Traditions, habits, a sense of harmony that arises in the human body when eating foods with a certain pleasant taste and aroma play an important role here. Unpleasant, atypical taste is often and rightly associated with inferior product quality. The physiology of nutrition considers flavoring and aroma-forming substances as important components of food that improve digestion by activating the secretion of the digestive glands, various sections of the gastrointestinal tract, increasing the enzymatic activity of secreted digestive juices, which contribute to the process of digestion and assimilation of food. According to modern concepts, flavoring substances contribute to the improvement of the intestinal microflora, reducing dysbacteriosis in representatives of various population groups. At the same time, excessive consumption of hot spices and sources of essential oils leads to damage to the pancreas, has a negative effect on the liver. Spicy and sweet dishes, of course, accelerate the aging process of the body.
Taste perception is an extremely complex, little-studied process associated with the interaction of the molecules responsible for the taste of a substance with the corresponding receptor. The human sensory system has several types of taste buds: salty, sour, bitter, and sweet. They are located on separate parts of the tongue and react to different substances. Separate taste sensations can influence each other, especially when exposed to several compounds at the same time. The overall effect depends on the nature of the compounds responsible for the taste sensation and on the concentrations of the substances used.
No less complex is the problem of the body's reaction to the aroma (smell) of food products. Smell is a special property of substances perceived by the sense organs (olfactory receptors) located in the upper sections of the claim cavity. This process is called olfactory. According to experts, this process is influenced by a number of factors (chemical, biological, and others). In the food industry, aroma is one of the most important factors determining the popularity of a product in the modern market. However, in a broad sense, the word "aroma" often refers to the taste and smell of the product. Food entering the oral cavity affects various receptors, causing mixed sensations of taste, smell, temperature, and others, which determine the desire to taste and eat this product. Taste and aroma are part of the complex evaluation of a food product, its "delicacy".
The taste and aroma of food is determined by many factors. The main ones include the following.
1. The composition of raw materials, the presence of certain flavoring components in it.
2. Flavoring substances specially introduced into food systems in the hall of the process flow. Among them: sweeteners, essential oils, fragrances, flavorings, spices, table salt, food acids and alkalizing compounds, flavor and aroma enhancers (“taste enhancers”).
3. Substances that affect, and sometimes determine the taste and aroma of finished products and resulting from a variety of chemical, biochemical and microbiological processes that occur during the production of food products under the influence of various factors.
4. Additives specially added to finished products (salt, sweeteners, spices, sauces, etc.).
In accordance with the division into main functional classes, food additives, by strict definition, include only some of the listed groups of introduced substances: sweeteners, flavors, flavor and aroma enhancers, acids. However, in practice, all the listed specially introduced substances are classified as additives that determine the taste and aroma of food products, so we will dwell in this section on the main representatives.
Flavor and aroma enhancers approved for use in the Russian Federation are presented in Appendix 3.
Food additives that slow down the spoilage of raw materials and products
Spoilage of food raw materials and finished products is the result of complex physicochemical and microbiological processes: hydrolytic, oxidative, development of microbial flora. They are closely interconnected, the possibility and speed of their passage are determined by many factors: the composition and condition of food systems, humidity, pH of the environment, enzyme activity, features of the technology of storage and processing of raw materials, the presence of antimicrobial, antioxidant and preservative substances in plant and animal raw materials.
Spoilage of food products leads to a decrease in their quality, deterioration of organoleptic properties, accumulation of compounds harmful and hazardous to human health, and a sharp reduction in shelf life. As a result, the product becomes unusable.
Eating spoiled foods attacked by microorganisms and containing toxins can lead to severe poisoning and sometimes death. Live micro-organisms are a significant hazard. Getting into the human body with food, they can lead to severe food poisoning. Spoilage of food raw materials and finished products leads to huge economic losses. Therefore, ensuring the quality and safety of food products, increasing their shelf life, reducing losses are of great social and economic importance. It should also be remembered that the production of the main agricultural raw materials (grain, oilseeds, vegetables, fruits, etc.) is seasonal, cannot be immediately processed into finished products and requires significant effort and cost to preserve.
The need to preserve (conserve) the harvested crop, the prey obtained as a result of hunting or fishing, the collected berries and mushrooms, as well as the products of their processing, has arisen in humans since ancient times. He drew attention to the deterioration of the organoleptic properties of stored products, their spoilage and began to look for ways to effectively store and preserve them. At first it was drying and salting, the use of spices, vinegar, oil, honey, salt, sulfuric acid (to stabilize the wine). In the end XIX - early XX in. with the development of chemistry, the use of chemical preservatives begins: benzoic and salicylic acids, derivatives of benzoic acid. Preservatives have become widespread 20th century
Another important direction in the preservation of raw materials and food products is to slow down the oxidative processes occurring in the fat fraction with the help of antioxidants.
The safety of food raw materials, semi-finished products and finished products is also achieved in other ways: by reducing humidity (drying), using low temperatures, heating, salting, smoking. In this chapter, we will focus only on the use of food additives that protect products from spoilage by extending their shelf life.
Biologically active additives
Biologically active additives (BAA) are natural (identical to natural) biologically active substances intended to be consumed simultaneously with food or incorporated into food products. They are divided into nutraceuticals - dietary supplements with nutritional value, and parapharmaceuticals - dietary supplements with pronounced biological activity.
Nutraceuticals are essential nutrients that are natural food ingredients: vitamins and their precursors, polyunsaturated fatty acids, including w -3-polyunsaturated fatty acids, phospholipids, individual minerals and trace elements (calcium, iron, selenium, zinc, iodine, fluorine), essential amino acids, some mono- and disaccharides, dietary fiber (cellulose, pectin, hemicellulose, etc.).
Nutraceuticals allow each individual, even with a standard set of food baskets, to have their own individual diet, the optimal composition of which depends on the body's needs for nutrients. These needs are formed by many factors, which include gender, age, physical activity, features of the biochemical constitution and biorhythms of a person, his physical condition (emotional stress, pregnancy of a woman, etc.), environmental conditions of his habitat. The consumption of nutraceuticals as part of the diet makes it relatively easy and fairly quick to compensate for deficient essential nutrients and to ensure the satisfaction of the physiological needs of a person that changes during his illness, to organize therapeutic nutrition.
Nutraceuticals, capable of strengthening the elements of enzymatic protection of the cell, contribute to an increase in the body's nonspecific resistance to the effects of various unfavorable factors of the human environment.
The positive effects of exposure include the ability of nutraceuticals to bind and accelerate the excretion of foreign and toxic substances from the body, as well as to change the metabolism of certain substances, for example, toxicants, by affecting the enzymatic systems of xenobiotic metabolism.
The considered effects of the use of nutraceuticals provide conditions for the primary and secondary prevention of various alimentary-dependent diseases, which include obesity, atherosclerosis and other cardiovascular diseases, malignant neoplasms and immune-deficiency states.
Currently, a large number of branded preparations are produced containing individual groups of nutraceuticals and their combinations.
Such preparations include vitamin and vitamin-mineral complexes, preparations of phospholipids, in particular, lecithin, etc.
Parapharmaceuticals are minor components of food. These may include organic acids, bioflavonoids, caffeine, peptide regulators, eubiotics(compounds that maintain the normal composition and functional activity of the intestinal microflora).
The group of parapharmaceuticals also includes dietary supplements that regulate appetite and help reduce the energy value of the diet. The effects that determine the functional role of parapharmaceuticals include:
- regulation of microbiocenosis of the gastrointestinal tract (GIT);
- regulation of nervous activity;
- regulation of the functional activity of organs and systems (secretory, digestive, etc.)
- adaptogenic effect.
It should be emphasized that the effectiveness of the regulatory and adaptogenic effects of parapharmaceuticals is limited by the physiological norm. Exposure effects exceeding these limits are related to medicinal products. The combination of these effects provides the human body with the ability to adapt to extreme conditions. The use of parapharmaceuticals is an effective form of adjuvant therapy.
Why has so much attention been paid to dietary supplements lately? Here are the achievements of medicine, which have shown that it is possible to provide good nutrition only with the widespread use of dietary supplements, which can be obtained from any biological substrate (animal, plant, microbiological), and economics (drug synthesis is expensive), and features of human development. With a change in the way of life and the nature of nutrition, a person, apparently, has lost some enzyme systems. It can be said that food formed a person, and metabolic imbalance with nature was the result of human activity. The essentiality of nutrients for today's man is a reflection of the nutritional status of our ancestors. Changes in lifestyle and nutrition have led to a sharp reduction in energy costs, which today amount to 2.2-2.5 thousand calories per day. A small amount of natural food does not allow even theoretically to provide the body with all the necessary substances (proteins, polyunsaturated acids, vitamins, minerals, including selenium). Changes in the structure of nutrition (the "achievement" of the food industry) cut off the flow of exogenous regulators and deprived a person of this form of connection with nature. The widespread use of dietary supplements in food production can solve these issues. At the same time, if the use of nutraceuticals is obvious today, the use of parapharmaceuticals has many unresolved issues of a chemical, biochemical and medical nature.
genetically modified sources
Products containing genetically modified organisms, they are also genetically modified sources ( I MI), appeared on the shelves in European supermarkets in 1994-1996. The first was tomato paste made from genetically modified tomatoes.
Gradually, the list of GMIs expanded and at present, 63% of GM soybeans, 19% of GM corn, 13% of GM cotton, as well as potatoes, rice, rapeseed, tomato, etc. are used in the production of products. the area used for growing GM plants has increased 30 times. The US (68%), Argentina (11.8%), Kanata (6%) and China (3%) occupy the leading positions in the production of GMI. Recently, however, other countries, including Russia, are also joining this process. The safety of this type of product for human health and life, ecology and the economic effect of using this type of product is discussed. One thing is clear: in the future GMI will expand its presence in the markets of both Western countries and Russia.
GMI are the product of selection based on the manipulation of genetic elements. A gene encoding a polypeptide (protein) or a group of peptides with a specific function is introduced into the genome of an organism, and an organism with new phenotypic features is obtained. Such traits are mainly: resistance to herbicides and/or insect pests of a given species. It is the new phenotypic traits that are unusual for this species that cause concern among opponents of the spread of GMI.
It is argued that this kind of interference with natural processes can be detrimental to consumers of the genetically modified plant. The environmental damage from this type of selection is also unclear: a plant that has been introduced with a gene for resistance to insects and / or herbicide will have advantages over both its wild relatives and unrelated pitchforks. This will lead to ecological imbalance, disruption of the food chain, etc. On the other hand, representatives of large companies producing GMI argue that the cultivation of GM crops is perhaps the only way to solve the global food problem.
GM plants admitted to the market and the countries in which they can be sold are given in Appendix 4.
Legalization and labeling of GMI in the EU and Russia
Despite the fact that at present no components hazardous to human health have been found in GMI, a potential danger still exists. The fact thatGMI have firmly established themselves in the global food market, forced many countries, relying on various laws, one way or another related to “consumer rights”, to label products containing GMI. As mentioned above, the first product that appeared on the shelves of UK supermarkets was tomato paste made from modified tomatoes.
In the same year (and on the European market, products containing new authorized genetic modifications appeared. Such products were soybeans and corn (modification VT-176). As a result, a new Directive I39 / 98 / EC was introduced. This document determined the requirements for labeling products in in the event that new sequences of deoxyribonucleic acids (DNA) or new proteins are found in them or in their materials Directive 1139/98/EC regulated qualitative methods (yes/no principle) for the determination of GMIs in products in order to prevent products with unauthorized genetic modifications from entering the market Directive 1139/98/EC was amended two years later, when it became clear that, due to the peculiarities of food production technology, contamination (contamination) with modified materials may appear in unmodified materials.The contamination threshold was a maximum of 1%.In Directive 49/2000/EC states that if more than 1% of impurities are detected, modif iced materials, it is necessary to carry out a quantitative analysis of the GMI content.
In Russia, a number of federal icons and regulations have been adopted that regulate the circulation of genetically modified products and materials for their production. Among them: Federal law "On the quality and safety of food products." Since September 1, 2002, mandatory labeling of GMI food products has been introduced. In accordance with the Federal Law "On the Protection of Consumer Rights", such products must be labeled. The analysis methods regulated by the standards have such a high resolution that without additional efforts it is impossible to estimate the content of GM lines in the product above 0.1%. which means to characterize a product as containing a genetic modification or contaminated with products containing GMIs. Another drawback of all documents is that they regulate the detection of GMI content without screening, i.e. the researcher can answer the question: does this sample contain a modification, and it is impossible to establish which modification the sample contains, in accordance with the above documents.
Genetic elements are parts of the DNA molecule, which are sequences that indirectly, through “RNA. encode the polypeptide chain of the protein, as well as various auxiliary sequences such as the promoter and terminator. Thus, a GMI is an organism in which the DNA of another organism has been inserted into its genome. The ultimate goal of modification is to obtain a trait that is absent in an unmodified individual of a given species.
From the foregoing, it follows that the researcher has three objects, but with which he can directly judge whether a given organism, food product and / or material for its production is genetically modified.
These objects are:
1) built-in DNA sequence and flanking auxiliary sequences;
2) mRNA, the template for the synthesis of which was the built-in DNA;
3) polypeptide chain, code, the sequences of which are contained in the built-in DNA.
2. Hygienic requirements for food additives.
2.1 General provisions and scope
Sanitary and epidemiological rules and regulations (hereinafter referred to as sanitary rules) were developed in accordance with the Federal Laws "On the sanitary and epidemiological well-being of the population" of March 30, 1999 N 52-FZ (Collected Legislation of the Russian Federation, 1999, N 14, article 1650) ; "On the quality and safety of food products" dated 02.01.2000, N 29-FZ (Collected Legislation of the Russian Federation, 2000, N 2, article 150); "Fundamentals of the legislation of the Russian Federation on the protection of the health of citizens" of July 22, 1993 (Vedomosti of the Congress of People's Deputies of the Russian Federation, 1993, N 33, item 1318), Decree of the Government of the Russian Federation of July 24, 2000 N 554 "On approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Rationing" (Sobranie Zakonodatelstva Rossiyskoy Federatsii, 2000, N 31, article 3295).
Sanitary regulations 4 establish hygienic safety standards for humans and apply to food products, food additives and auxiliary means at the stages of development and putting into production of new types of these products; during its production, import into the country and turnover, as well as in the development of regulatory documentation, sanitary and epidemiological examination and state registration, in the prescribed manner.
Sanitary rules are intended for individual entrepreneurs and legal entities whose activities are carried out in the field of production, import into the country and circulation of food products, food additives and auxiliary means, as well as for bodies and institutions exercising state sanitary and epidemiological supervision.
Draft regulatory and technical documentation for food additives and auxiliary agents, as well as for food products containing them, are subject to sanitary and epidemiological expertise in the prescribed manner. The content of food additives and non-removable residues of auxiliary agents in food products must comply with the requirements of regulatory and technical documents.
The production of food additives and auxiliary agents must be carried out in accordance with regulatory and technical documentation, meet safety and quality requirements and be confirmed by the manufacturer with a product quality and safety certificate.
The product manufacturer must indicate the use of genetically modified sources (enzyme preparations, products from vegetable oils and proteins, starch, and others).
The production of food additives and auxiliary means is allowed only after their state registration in accordance with the current regulations.
Production, storage of food additives is allowed in organizations that have a sanitary and epidemiological conclusion on the compliance of production and storage conditions with sanitary rules and regulations.
Changing the production technology and expanding the scope of the previously permitted food additive and auxiliary agent is carried out in the presence of a sanitary and epidemiological conclusion.
In order to conduct an expert assessment of a new food additive and auxiliary agent and their registration in the prescribed manner, documents are provided indicating their safety for human health:
Characteristics of a substance or preparation indicating its chemical formula, physical and chemical properties, method of preparation, content of the main substance, presence and content of intermediates, impurities, degree of purity, toxicological characteristics, including metabolism in an animal body, mechanism for achieving the desired technological effect, possible products of interaction with food substances;
Technological justification for the use of new products, its advantages over already used additives; a list of food products in which additives and excipients are used, dosages necessary to achieve a technological effect;
Technical documentation, including methods for monitoring the food additive (products of its transformation) in the food product;
For imported products, the permission of the health authorities for their use in the exporting country is additionally submitted.
Food additives and auxiliaries imported into the territory of the Russian Federation must meet the requirements of the sanitary rules and hygienic standards in force in the Russian Federation, unless otherwise stipulated by international agreements.
Production, importation into the country, sale and use of food additives and aids are allowed subject to availability sanitary epidemiological conclusion confirming the safety of products and their compliance with established hygienic standards.
The safety and quality of food additives and auxiliary agents is determined on the basis of a sanitary and epidemiological examination of a specific type of product and an assessment of its compliance with the regulatory documentation of the Russian Federation and international requirements - EU Directives and FAO-WHO Specifications adopted by the Russian Federation.
The safety performance of food additives and auxiliaries should guarantee the safety of the food in which they are used.
In the production and circulation of food additives and auxiliary products, the conditions for their transportation, storage and sale must be ensured and observed in accordance with the requirements of sanitary rules, regulatory and technical documentation.
The labels of complex food additives should indicate the mass fraction in the product of those food additives, the level of which is standardized by these sanitary rules.
On the packaging (labels) of nutritional supplements intended for retail sale, it is necessary to indicate recommendations for use (method of consumption, doses, etc.).
On the packaging of multicomponent food products, information on food additives included in the composition of individual components is entered in the following cases:
If such food additives have a technological effect;
If the foodstuffs are children's and diet food products.
For the compliance of food additives and auxiliary products with safety requirements, production control must be organized in accordance with the current legislation and sanitary rules. 5 . Testing laboratory centers accredited in accordance with the established procedure may be involved in production control.
2.2 Hygienic requirements (general characteristics)
For the production of food products, food additives and auxiliary agents are allowed that do not (subject to established regulations), according to modern scientific research, have a harmful effect on human life and health and future generations. The use of food additives and auxiliaries should not impair the organoleptic properties of the products, as well as reduce their nutritional value (with the exception of some special and dietary products).
It is not allowed to use food additives to hide spoilage and poor quality of raw materials or finished food products.
It is allowed to use food additives in the form of ready-made compositions - multicomponent mixtures (complex food additives). New types of food additives and aids that are not regulated by these sanitary rules are allowed in the prescribed manner.
Food products that receive food additives with raw materials or semi-finished products (secondary intake) must meet the requirements established for the finished product (the total amount of food additive from all sources of intake is taken into account).
For food additives that do not pose a danger to human health and an excessive amount of which can lead to technical spoilage of the product, the maximum level of their introduction into food products should be determined by technological instructions (hereinafter referred to as TI).
This TI rule does not apply to the following products: raw foods, honey, wines, non-emulsified oils and fats of animal and vegetable origin, cow butter, pasteurized and sterilized milk and cream, natural mineral waters, coffee (except instant flavored) and coffee extracts, unflavored loose leaf tea, sugars, pasta, natural, unflavored buttermilk (except sterilized).
Food additives - acids, bases and salts are allowed to be used to change the acidity of the food product, acid and alkaline hydrolysis of food raw materials, as well as to give the product a sour taste.
Preservatives are used to prevent food spoilage by bacteria and fungi and increase their shelf life.
It is not allowed to use preservatives in the production of mass consumption food products: milk, butter, flour, bread (except for packaged and packaged for long-term storage), fresh meat, as well as in the production of dietary and baby food and food products designated as "natural" or "fresh".
The use of nitrites in industrial food production requires special precautions:
Nitrite should be supplied to the production workshops only in the form of working solutions with an indication of the concentration and be there only in a specially designed closed container with the name "NITRITE";
The use of containers intended for nitrite solutions for other purposes is not allowed.
Antioxidants are used to prevent the oxidation of fats and other food ingredients. Natural magnesium silicates should not contain asbestos.
To create and maintain a certain consistency in the finished food product, food additives are used - consistency stabilizers, emulsifiers, thickeners, texturizers, binding agents.
Food additives - thickeners and stabilizers (modified starches, pectin, alginates, agar, carrageenan and other gums) must comply with the hygienic requirements of sanitary rules for the safety and nutritional value of food products.
To improve the baking properties of flour, food additives are used - flour and bread improvers.
Natural, synthetic and mineral (inorganic) dyes are used to give, enhance or restore the color of food products, including for coloring the shell of Easter eggs. 6 .
Tinting of food products is allowed both with separate (individual) dyes, and combined (mixed), consisting of two or more dyes.
Food coloring additives do not include food products with a secondary coloring effect (fruit and vegetable juices or purees, coffee, cocoa, saffron, paprika and other food products).
Food dyes do not include dyes used for coloring inedible external parts of food products (casings for cheeses and sausages, for branding meat, marking eggs and cheeses).
For certain types of food, only certain dyes should be used. 7 .
For painting the surface of some products, along with soluble forms of dyes, legally permitted water-insoluble varnishes can be used, the maximum levels of which, when used, must correspond to the maximum level for soluble forms of dyes.
Stabilizers and color fixatives (colors) are used to increase the durability of the natural color of food products. 8 . To give food products shine and gloss, it is allowed to apply food additives - glazing agents on their surface.
To correct the taste and aroma of a food product, food additives are used - enhancers and modifiers of taste and aroma. 9 .
Sweeteners are used to give food products and prepared dishes a sweet taste - substances of a non-sugar nature. 10 .
Sweeteners are used in food products with a reduced energy value (by at least 30% compared to the traditional recipe) and in special dietary products intended for individuals who are advised to limit their sugar intake for medical reasons. Regulatory and technical documentation and formulations for such products are agreed upon in the prescribed manner.
The use of sweeteners in the production of baby food is not allowed, except for specialized products for children with diabetes. It is allowed to manufacture sweeteners in the form of complex food additives - mixtures of individual sweeteners or with other food ingredients (fillers, solvents or food additives of other functional purposes, sugar, glucose, lactose). The mass fraction of individual sweeteners is indicated in the regulatory and technical documentation.
It is allowed to manufacture for retail sale of sweeteners intended for use at home and in public catering establishments, with indication on the labels of the composition of sweeteners, their mass fraction and recommendations for their use.
When selling sweeteners containing polyhydric alcohols (sorbitol, xylitol, etc.), a warning label should be applied on the label: "Consumption of more than 15-20 g per day may cause a laxative effect," and those containing aspartame - "Contains a source of phenylalanine."
In food production technology, the use of filler carriers and filler solvents is allowed. 11 .
To impart a specific aroma and taste in the production of food products, the use of food flavors (flavoring substances) is allowed. Food flavorings (hereinafter referred to as flavoring) do not include water-alcohol infusions and carbon dioxide extracts of plant materials, as well as fruit juices (including concentrated ones), syrups, wines, cognacs, spices and other products.
It is not allowed to add flavorings to natural products to enhance their natural flavor (milk, bread, direct-pressed fruit juices, cocoa, coffee and tea, except for instant ones, spices, etc.).
It is not allowed to use flavors to eliminate changes in the flavor of food products due to their spoilage or poor quality of raw materials. In the production of baby food, the use of food flavors is allowed. 12 .
The scope and maximum dosages of flavors are set by the manufacturer, regulated in regulatory and technical documents and confirmed by a sanitary and epidemiological conclusion. The use of flavors in the production of food products is regulated by duly approved technological instructions and recipes for the manufacture of these products. The content of flavors in food products should not exceed the established regulations.
In terms of safety, flavors must meet the following requirements:
In smoke flavors, the content of benzo(a)pyrene should not exceed 2 µg/kg(l), the contribution of smoke flavors to the content of benzo(a)pyrene in food products should not exceed 0.03 µg/kg(l);
The ingredient composition of flavors, including aromatic components, is agreed with the Russian Ministry of Health.
When raw materials of plant origin containing biologically active substances are used in the production of flavors, the manufacturer is obliged to declare their content in finished flavors. The content of biologically active substances in food products should not exceed the standards 13 .
It is allowed to introduce food products (juices, salt, sugar, spices, etc.), fillers (solvents or carriers), food additives and substances (bitterness, tonic additives and enrichment additives) with sanitary and epidemiological conclusions into the composition of flavors.
In ready-to-eat baby food products, the content of food additives should not exceed the normalized (maximum) levels.
Food additives are used in the production of women's milk substitutes 14 .
When processing raw materials and food products, in order to improve technology, it is allowed to use auxiliary means 15 .
Auxiliary means are regulated by their main functional classes:
Clarifying and filtering materials, flocculants and sorbents;
Extraction and process solvents;
Catalysts;
Nutrients (feeding) for yeast;
enzyme preparations;
Materials and carriers for enzyme immobilization;
Other aids (with other functions not listed above).
Clarifying, filtering materials, flocculants and sorbents are used in sugar production, winemaking and other food industries. 16 .
Catalysts are used in the production of edible oils and other products 17 .
In the production of fatty products and some food additives (flavors, dyes, etc.), extraction and process solvents are used. In the production of bread and bakery products, nutritional yeast uses nutrients (nutrition, substrate) for yeast.
In the technology of processing raw materials and food products, it is allowed to use auxiliary means with other technological functions in accordance with the regulations 18 .
In the technology of food production in the food industry, it is allowed to use enzyme preparations. Enzyme activity in finished food products should not be detected.
To obtain enzyme preparations, it is allowed to use organs and tissues of healthy farm animals, cultivated plants, as well as non-pathogenic and non-toxigenic special strains of microorganisms of bacteria and lower fungi as sources and producers in accordance with the regulations 19 .
To standardize the activity and increase the stability of enzyme preparations, it is allowed to introduce food additives (potassium chloride, sodium phosphate, glycerin, and others) into their composition, which are allowed in the prescribed manner. For the production of enzyme preparations, it is allowed to use auxiliary agents as immobilizing materials and solid carriers. 20 .
In the regulatory and technical documentation for enzyme preparations, it is necessary to indicate the source of the preparation and its characteristics, including the main and additional activity.
For strains of microorganisms producing enzymes, the following information must be additionally provided:
Information about the taxonomic position (genus and species name of the strain, number and original name; information about the deposit in the collection of cultures and about modifications);
Materials on studies of cultures for toxigenicity and pathogenicity (for strains of representatives of genera, among which conditionally pathogenic microorganisms are found);
Declaration on the use of strains of genetically modified microorganisms in the production of enzyme preparations.
In terms of safety, enzyme preparations must meet the following requirements:
According to microbiological indicators, enzyme preparations must meet the following requirements:
The number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), CFU / g, not more than - 5 10 (for enzyme preparations of plant, bacterial and fungal origin), 1 10 (for enzyme preparations of animal origin, including milk-clotting);
Bacteria of the group of Escherichia coli (BGKP, coliforms) in 0.1 g - not allowed;
Pathogenic microorganisms, including salmonella, in 25 g - are not allowed;
E. coli in 25 g - not allowed;
Enzyme preparations should not contain viable forms of enzyme producers;
Enzyme preparations of bacterial and fungal origin should not have antibiotic activity;
Enzyme preparations of mushroom origin should not contain mycotoxins (aflatoxin B, T-2 toxin, zearalenone, ochratoxin A, sterigmatocystin).
When monitoring the content of mycotoxins in enzyme preparations, it should be taken into account that the producers of mycotoxins are most often toxigenic strains of fungi: Aspergillus flavus and Aspergillus parasiticus - for aflatoxins and sterigmatocystin; Aspergillus ochraceus and Penicillium verrucosum, less often - Aspergillus sclerotiorium, Aspergillus melleus, Aspergillus alliaceus, Aspergillus sulphureus - for ochratoxin A; Fusarium graminearum, less often other Fusarium species - for zearalenone, deoxynivalenol and T-2 toxin.
Conclusion
Now time urgently demands to enrich foodstuff with nutrients necessary for us. This is indicated, for example, by blood tests, in which there is a lack of folic acid, beta-carotene, iron, iodine, fluorine, selenium. We can get the micronutrients we need from food. But, as life shows, the average Russian lacks up to 30-50% of nutrients with food. One of the ways to replenish them is the regular consumption of vitamins, premixes, enrichment of food products with nutrients, although this is difficult from a technological point of view. Such nutritional supplements can be vitamin-mineral mixtures, prophylactic salts (iodized, low sodium), multifunctional herbal supplements (for example, wheat germ). Also important is the use of selenium, which is found in garlic and special yeast enriched with this element. The use of nutritional supplements in a person's diet can play a very important role in a person's life.
Modern technologies for the preparation of food products for mass consumption provide for the widespread use of various food additives. They are not necessary components of food, but without their use, the choice of food products would be much poorer, and the technologies would be much more complex and expensive. Without food additives, it is almost impossible to develop semi-finished products, fast food, etc. Food additives are also necessary to improve organoleptic properties, lengthen shelf life, and reduce the calorie content of food. Today, 23 classes of nutritional supplements are known. Their use is regulated by various regulations. One of the main conditions for permitting the use of food additives is toxicological safety. To establish safety, an experimental study of changes in the functional state of the body under the influence of a particular food additive is carried out.
Bibliography
Book editions.
1. A.N. Austrian, V.A. Tutelyan, B.P. Sukhanov, V.M. Pozdnyakovsky, "Dietary supplements in human nutrition", "Publishing house of scientific and technical literature", Tomsk, 2006
2. Isupov V.P. Food additives and spices. History, composition and application. - St. Petersburg: GIORD, 2005.
3. Nechaev A. P., Bolotov V. M. Food dyes. Food ingredients (raw materials and additives). - M.: 2004. -214s.
4. Patyakovsky V. M. Hygienic fundamentals of nutrition and expertise of food products. - Novosibirsk: Novosibirsk University Publishing House, 2004. -431p.
5. Food additives. Directory. - St. Petersburg: " Ut", 2006
6. Food chemistry / Nechaev A.P., Traubenberg S.E., Kochetova A.A. and others. Ed. A.P. Nechaev. - St. Petersburg: GIORD, 2005. - 592 p.
Normative acts and periodic literature.
7. Lukin N.D. Food supplements based on sugary starch products // Food industry. - 2002. - No. 6. — S.
8. Nechaev A. P., Smirnov E. V. Food flavors // Food ingredients (raw materials and additives). - 2004. - No. 2. - S. 8.
9. Oreshchenko A. V. Beresten A. F. About food additives and food products // Food industry. - 2006. - No. 6. - P. 4.
10. Patrushev M.V., Vozniak M.V. Partners and competitors // Laboratorium. - 2004. - No. 6.19
11. Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 "Hygienic requirements for the use of food additives", approved by the Chief State Sanitary Doctor of the Russian Federation on April 18, 2003. —(as amended on April 27, 2009).
Applications
Attachment 1
Food additives banned in Russia.
|
The code |
Food supplement |
Technological functions |
|
E121 |
citrus red |
Dye |
|
E123 |
Amaranth |
Dye |
|
E240 |
Formaldehyde |
preservative |
|
E940a |
potassium bromate |
Flour and bread improver |
|
E940b |
calcium bromate |
Flour and bread improver |
Appendix 2
The list of dyes allowed for use in the Russian Federation in the production of food products:
Annex 3
Flavor and aroma enhancers approved for use in the Russian Federation
|
Number |
Name |
Number |
Name |
|
E 620 |
Glutamic acid |
E 631 |
5"-sodium inosinate disubstituted |
|
E 621 |
Monosodium glutamate |
E 632 |
Potassium inosinate |
|
E 622 |
Potassium glutamate monosubstituted |
E 6ZZ |
5"-Calcium Inosinate |
|
E 623 |
calcium glutamate |
E 634 |
5"-Calcium ribonucleotides |
|
E 624 |
Ammonium glutamate monosubstituted |
E 635 |
5 "-Sodium ribonucleoside disubstituted |
|
E 625 |
Magnesium glutamate |
E 636 |
Maltol |
|
E 626 |
Guanylic acid |
E 637 |
Ethylmaltol |
|
E 627 |
5"-sodium guanylate disubstituted |
E 640 |
Glycine |
|
E 628 |
5"-potassium guanylate disubstituted |
E 641 |
L-Leucine |
|
E 629 |
5"-calcium guannelate |
E 642 |
Lysine hydrochloride |
|
E 630 |
Inosic acid |
E 906 |
benzoin resin |
Appendix 4
GM plants admitted to the market and countries in which they can be sold.
|
Agricultural culture |
Characteristic |
Host countries |
|
Corn |
Insect resistance Herbicide resistance |
Argentina. Canada. South Africa, USA, EU countries |
|
Soya beans |
Herbicide resistance |
Argentina. Canada, South Africa, USA, EU countries |
|
rape seed |
Herbicide resistance |
Canada, USA |
|
Pumpkin |
Virus resistance |
Canada, USA |
|
Potato |
Insect resistance Herbicide resistance |
Canada. USA |
1 Nutritional supplements. Directory. - St. Petersburg: "Ut", 2006, p. 24
2 Isupov V.P. Food additives and spices. History, composition and application. - St. Petersburg: GIORD, 2005, p. 32-34.
3 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009
4 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009).
5 Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1293-03 (as amended on April 27, 2009)
6 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.8).
7 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.10).
8 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.12).
9 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.14).
10 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.15).
11 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.16).
12 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 4).
13 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 3, section 3.17)
14 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 4, section 4.1)
15 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5).
16 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.1).
17 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.2).
18 SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives (Appendix 5, section 5.5)
Food and biological active additives
Nutritional supplements- chemical or natural substances that are not used in their pure form as a food product or a typical food ingredient, which are intended to be introduced into the food product during its processing, processing, production, storage or transportation (regardless of its nutritional value) as an additional component that has a direct or indirect impact on the characteristics of the food product (STB 1100-98). Currently, about 2 thousand food additives are used in the food industry.
Nutritional supplements can be divided into three main groups according to their purpose:
Improving the organoleptic properties of products: food colorings; color-correcting and bleaching agents; flavoring and taste; product consistency improvers;
Inhibiting microbiological and oxidative spoilage of products: preservatives, antioxidants;
Technology-driven: process accelerators - leavening agents, foaming agents, solvents, etc.
The classification of food additives according to the purpose according to the proposed digital codification system is as follows:
E10O-E182- dyes(used to color some food products in different colors);
E200 and beyond - preservatives(contribute to long-term storage of food); IEZOO and beyond - antioxidants, differently, antioxidants(slow down oxidation and thereby protect food from spoilage, similar in action to preservatives);
E900 and beyond - antifoam substances (reduce foam, for example, when pouring juices). Same here , as well as the newly formed E1000 group includes glazing(from "icing") agents; sweeten juices and confectionery; supplements, preventing caking sugar, salt; for processing flour, starch, etc.
The main form of state legislation regulating the use of food additives in the Republic of Belarus is the State Standards, Hygienic Requirements for the Quality and Safety of Food Raw Materials and Food Products and Medical and Biological Requirements for Sanitary Standards for the Quality of Food Raw Materials and Food Products (Food Additives. Supplement to the MBT ").
The main groups of food additives that have the greatest hygienic significance are characterized below.
Food colorings are divided into three groups:
Natural dyes of plant and animal origin;
Artificial (synthetic), organic dyes;
Mineral dyes (limited use).
natural dyes from a hygienic point of view, they are most preferable for use in the food industry, since they contain biologically active, flavoring and aromatic substances that give finished products not only an attractive appearance, but also a natural aroma and taste. Natural dyes are obtained from vegetable raw materials (carrots, rosehips, beets, pomegranate peels, rose petals, pumpkins, peppers, calendula flowers, etc.).
Carotenoids- a large group of pigments of yellow, orange and red colors. More than 300 carotenoids have been found. For example, an annual capsicum contains up to 100 individual carotenoid pigments: carotene, capsorubin, capsanin, cryptoxanthin, and others. The term "carotenoids" refers to many vegetable yellow and orange pigments that are soluble in fats and fatty media.
Anoxic carotenoids include lycopene and α-, β-, γ-carotenes.
Most common β-carotene, simultaneously being an antioxidant and provitamin A. In the body, decaying, it transforms into this vitamin. Carotene is used to color cow butter, cheese, mayonnaise, margarine, fish products, etc.
β-carotene is widely used in the production of therapeutic and prophylactic products as an antioxidant, to extend the shelf life of the product and increase the nutritional value (kefir, yogurt, curd products, mousses, etc.). It is widely used for coloring and fortifying fruit and vegetable juices, confectionery and bread products, ice cream, etc.
Lycopene- the main pigment of the fruits of red tomatoes. Its source is waste processing of ripe tomatoes.
Yellow dyes include extract annatto, called bioxin, which is obtained from the substance surrounding the seeds of Bixa annatica. Bixin 160V is used for tinting
butter and cheeses.
Flavonoids combine a large group of natural pigments, which are phenolic glycosides: yellow flavones and flavonols, anthocyanins red, purple and blue. Flavonol quercetin and its glycosides are a yellow dye that is found in onion scales, pears, plums, and citrus fruits. The raw materials for obtaining yellow dyes quercetin and rutin (vitamin P) are buckwheat green mass, horse chestnut flowers, and onion scales. Quercetin and rutin have antioxidant properties.
Yellow natural dye - turmeric and turmeric E100 is obtained from plants of the ginger family. Turmeric rhizome powder is called tumeric. It is poorly soluble in water, which is why it is used in the form of an alcohol solution.
Anthocyanins have a wide range of colors. Depending on the reaction of the environment, anthocyanins can change color. So, red-violet anthocyanin isolated from red cabbage at pH 4-5 acquires a pink color, pH 2-3 - red, pH 7 - blue, pH 10-green. To obtain anthocyanin dyes, the juice of blackberries, viburnum, mountain ash and other plants is used. Red dyes E162 are obtained from pomace of cranberries, red beets, blueberries, black currants, raspberries and other raw materials. These dyes are widely used in the production of alcoholic beverages, confectionery and for coloring non-alcoholic!
drinks.
The green color of the dyed product is given by chloryphyll E140 and its derivatives, which are obtained from needles, nettle leaves, and other plant materials. The dye is used for coloring confectionery, alcoholic beverages, soft drinks, etc.
Dye trigonella- blue-green powder is used for tinting and flavoring green cheese and processed cheeses.
Natural dyes are sugar color(E150 caramel) - a dark-colored sugar caramelization product obtained by heating it with ammonia or ammonium sulfate. For tinting alcoholic and alcoholic beverages, the dairy industry uses burnt sugar, obtained without the use of ammonia and salts.
natural red is carmine E120. By chemical nature, it is an anthraquinone derivative. The coloring matter is carmic acid. Source - cochineal - insect (aphid),| living on some types of cacti in Africa and South America.
artificial(synthetic) dyes are less sensitive to processing and storage conditions, and, of course, more stable than natural dyes.
Approved for use in the Republic of Belarus are indocarmine E132, tartrazine E102, ponceau 4R (crimson 4R), sunset yellow E110, quinolenic yellow E104, aerubine E121 charming red E129, patent blue E131, brilliant blue FCF E133, green E142, strong green FCF E143 etc.
Indigo Carmine El 32(disodium salt of indigodisulfonic acid) when dissolved in water forms a blue solution. Used in the production of confectionery, creams for cakes and pastries, drinks.
Tartrazine E102 has a synonym for "sour yellow", when dissolved in water gives orange-yellow solutions. It is used in the production of confectionery, soft drinks and syrups with artificial essences, alcoholic beverages, ice cream. The combination of indigo carmine with tartrazine allows you to dye products in green.
Ponceau 4R E124 used in a concentration of not more than 60 mg / l for tinting syrups, yellow "sunset" E110 - in the production of soft drinks.
Synthetic dyes- methyl violet and fuchsin sour- used for lack of meat, marking eggs and cheeses.
There is information about the harmful effects on the human body of artificial dyes and other food additives that have a carcinogenic and other effect. Therefore, the FAO-WHO Expert Committee on Food Additives has defined an acceptable daily intake (ADI) in milligrams per 1 kg of human body weight.
Based on these data, the Codex Alimentarius Commission compiled a list of additives recommended for use in food production.
Among the red dyes, the list includes azorubine E122, amaranth E123, erythrosin E127, beet red E162. Of the yellow dyes, annatto extract E160B, cantac-nin E161g, carotene E160a, riboflavins E101, tartrazine E102, quinoline yellow E104 are recommended. Brown dye - sugar color (simple caramel) E150a can be used without restriction. Of the green dyes, chlorophyll E140 is most applicable.
From inorganic dyes - iron oxides E172 (black, red and yellow) and dioxide E171 are allowed for use, but in limited quantities.
It is forbidden to use food colorings for tinting: milk, meat, bread, flour (children's and diet food products.
Color-correcting and bleaching agents are not dyes, but some of them, interacting with food nutrients, form products of the desired color. Others prevent the degradation of natural coloring substances found in foods and help stabilize color, or cause discoloration of undesirable compounds that occur during processing or storage of foods.
Sodium nitrite and potassium E249 and E250 used to give sausage products a stable color. Nitrites are added to milk formula or brine, where they are hydrolyzed to form nitric oxide, which interacts with myoglobin, and nitrosomyoglobin is formed, which has a stable red color. During heat treatment, nitrosomyoglobin undergoes changes with the formation of denatured globin and nitrosomyochromogen, which give brown shades to sausages and smoked meats. Doses of nitrites are normalized: in sausages per 100 g of the product, no more than 5 mg in semi-smoked and boiled-smoked sausages, no more than 3 mg in raw-smoked ones.
Currently, the use of nitrates and nitrites in the meat processing industry is of current importance, since they enter the body along with plant foods. To reduce the formation of nitrosamines (they have carcinogenic properties), when smoking “products, ascorbic acid should be added, combining nitrates and nitrites.
Used to stabilize color and as a preservative. sulfur dioxide E220 and its compound E221-E228. Food products are treated with gaseous sulfurous anhydride, aqueous solutions of sulfurous acid H 2 SO 3: sodium bisulfite, calcium bisulfite, sodium pyrosulfite, potassium pyrosulfite or potassium metabisulfite.
Sulfur dioxide and sulfites protect fresh and processed fruits and vegetables from enzymatic browning.
Sulfur dioxide bleaches fish fillets, mushrooms, crabs and other products. Sulfur dioxide is prohibited from being used in meat products in order to avoid falsification and masking of spoiled goods.
Sulfurous acid is used in products that are not a source of vitamin B) (thiamine), since the content of B 1 decreases during heat treatment.
Hygiene studies have proven the negative effect of oxidizing bleaches (containing active oxygen or active chlorine) on products: vitamins are destroyed, unsaturated fatty acids are oxidized, amino acids change.
In some countries, the following bleaching agents are used: bromates, persulfates, ozone, hydrogen peroxides and benzoyl.
potassium bromate- the most common flour bleach. In the process of technological processing it turns into potassium bromide. The latter is part of the products and therefore non-toxic. However, there is evidence that this compound destroys thiamine, nicotinamide and methionine.
Of the compounds containing active chlorine, gaseous chlorine dioxide E926 and sodium and calcium hypochlorites are used to treat crops and vegetable oils, but they destroy tocopherols.
Therefore, the FAO-WHO Expert Committee on Food Additives and the Codex Alimentarius Commission limit the allowable concentration of chlorine dioxide and potassium bromate for flour (20 mg/kg). In the production of food products, it is forbidden to use potassium and calcium bromates E924a and E924b, potassium and ammonium persulfates E922 and E923, chlorine E925, chlorine dioxide E926 and a number of other flour and bread improvers.
Aroma-forming substances significantly improve the aroma and taste of food, increase its digestibility, stimulate appetite, enhancing the activity of the digestive organs.
Flavorings are used to communicate, enhance and modify, as well as to standardize the aroma, mask undesirable flavors of food products.
The taste of the product is determined by the presence of several main components in it, such as sugar, acid, salt, etc. The aroma is caused by thousands of microenzymes, which are quantitatively represented by thousands of ingredients, which together make up less than one millionth of the product. In the process of storage of raw materials and components used for the production of food products, in the process of technological processing, the components responsible for the taste and aroma of the product undergo changes, both quantitatively and qualitatively.
It is the smell and taste of the product along with the appearance that determine the choice of food by the consumer.
There are four types of food additives used to improve the taste and smell of foods: flavors; flavor and aroma enhancers; flavoring agents and acidity regulators.
Flavors are divided into three groups:
Natural, occurring naturally in nature (e.g. essential oils) and compounds or mixtures extracted from natural raw materials (citral, eugenol);
Identical to natural, derived from substances identified in nature, but "born in the laboratory". In their molecular structure, they are fully consistent with natural substances and may include both natural and identical natural ingredients;
Artificial, which are obtained by synthesis, they contain at least one substance that does not exist in nature.
Flavoring substances Depending on their purpose and functionality, they can be produced in the form of:
Solutions of aromatic substances in ethyl alcohol, propylene glycol and other solvents approved by the health authorities;
Oil-in-water emulsions using various stabilizing additives;
Dry mixtures obtained by dispersing aromatic substances on a dry carrier;
Additives dried by spray drying, during which the microencapsulation of aromatic substances occurs due to the presence of special gum stabilizers in the mixture.
Firms - manufacturers of additives, which occupy a leading position in the world, are constantly improving their products. In recent years, such aromatic additives have appeared, such as:
Encapsulated Captiff (Captiff) TM, providing long shelf life without visible changes in both the flavors themselves and the final products in which they are used;
Flavor-aromatic with a system of controlled long-term release of aroma, used for chewing gums;
Living Flavors TM, which reproduce the taste and aroma of fresh, ripe, unpicked fruits and berries, vegetables and herbs;
Topiff (Topiff) TM - fruit fillings, resistant to heat.
Currently, more than 1,000 foreign firms are engaged in the development and production of food flavors and flavoring substances. The leading European manufacturers are Akras and Perlarom.
Among the available variety of flavors, consider essential oils, essences, as well as compositions from them.
Essential oils- these are multicomponent mixtures, usually with a predominance of one substance: they are all volatile, optically active, mostly insoluble in water and quickly oxidized in the light.
The composition of the essential oils of dill, anise, fennel includes a key substance of acetylphenol nature; in clove oil 78-90% phenol eugenol; in the essential oil of cinnamon, cinnamic aldehyde predominates; in caraway oil - carvone; in the essential oil of peppermint and curly mint, the main substance is menthol, etc.
All flavors and essential oils tend to be obtained in a highly concentrated form, and they are not suitable for food in their pure form. Their dosage depends on the required aroma intensity and the type of product and its technology. Usually, the flavoring is added with salt or sugar syrup and mixed thoroughly.
For the manufacture of sausages, compositions of essential oils obtained from domestic aromatic plants and dry carriers consisting of salt, sugar and ground red pepper are used.
The list of natural essential oils available for sale: anise, orange, basil, clove, grapefruit, cinnamon, lemon, bay, onion, mint, nutmeg, pepper (black pepper), caraway, cardamom, tangerine, dill, garlic, almond, etc.
aromatic essences- is a concentrated solution of fragrant substances of natural or artificial origin. Natural essences are obtained by extraction or infusion of plant materials (fruits, berries, flowers, etc.). Fragrances are mixed with table salt, sucrose, starch, etc. Artificial essences contain compounds obtained by synthesis, identical to natural ones or not found in products.
Currently, manufacturers are offered essences of more than 100 items. A wide range of essences is available in the retail network: apricot; a pineapple; orange; banana; vanilla creamy; pear; melon; duchess; kiwi; Strawberry; cranberry-lingonberry; pomegranate; peach; almond; strawberry; lemon; dark milk chocolate; rum, etc. They are widely used for confectionery, soft and alcoholic drinks, ice cream, desserts, fermented milk products.
Sanitary rules limit the total addition of essential oils to 0.05%, essences and 1.5%.
The modern food flavoring market is extremely diverse. Manufacturers and suppliers, when offering goods to consumers, group food flavors, as a rule, according to their intended purpose: flavors of the sweet group (apricot, pineapple, orange, peanut, banana, bergamot, cherry, melon, strawberry, kiwi, coconut, hazelnut, coffee , lemon, raspberry, mango, honey, almond, chocolate, apple, etc.); natural essential oils (anise, orange, basil, cloves, geranium, coriander, rosemary, fennel, etc.); vanilla; flavorings for alcoholic beverages (red wines, Muscat type, Isabella type, grapes, whiskey, cognac, prunes, etc.); gastronomic flavors (barbecue, mustard, curry, ketchup, smoked meats, shrimp, crabs, raw and fried onions, margarine, butter, meat, sour cream, cheddar cheese, herb spices, etc.)
As flavor and aroma enhancers food products use L-glutamic acid E621-E624. Glutamic acid and its salts are used in the production of canned meat, food concentrates, first and second courses, and are not used in baby food. Excessive consumption of "glutamines" can cause nausea, diarrhea, colic, headache, chest compressions.
As taste improvers abroad, isomers of ribonucleic acids and their disodium salts, sodium inosinate, disodium inosinate E631 are used; sodium guanylate, disodium guanylate E627, extragol.
One of the simplest means of enhancing taste and aroma is table salt, which is widely used in the food industry.
There are four main types of taste: sour (cherry, lactic, citric, malic and other acids); sweet (sugar, saccharin, some amino acids); salty (table salt); bitter (quinine, caffeine, potassium, calcium and magnesium salts).
Sweeteners differ in origin (natural and artificial), in the degree of sweetness (with high and low sugar equivalent), in caloric content (high-calorie, low-calorie, non-caloric), in chemical structure (molecular weight, type of chemical compounds), in the degree of assimilation by the human body, etc. .
Natural sweeteners are produced from plant materials without the use of chemical synthesis techniques. These include: tuamatin, miraculin, monelin, stevioside, dihydrochalcones.
Tuamatin E957- the sweetest known substance. It is 80-100 thousand times as sweet as sucrose, easily soluble in water, stable in an acidic environment at pH 2.5-5.6 and elevated temperatures. Produced in the UK under the name Falune.
Miraculin- a glycoprotein, the protein part of which consists of 373 amino acids, the carbohydrate part - of glucose, fructose, arabinose and other sugars. Obtained from the fruit of the African plant Richazdella dulcifia. Differs in thermal stability at pH 3-12.
Monelin- a protein consisting of two polypeptide chains pH 2-10, at other pH and heating, the sweet taste disappears. Monelin is obtained from the African cultivated grape Dioscophyllum cumminsii.
Stevioside- a mixture of sweet substances of a glycosidic structure, obtained by aqueous extraction from the leaves of a South American plant (Stevia Zebalioena Berfoni), followed by purification from ballast substances and drying of the extract. Stevioside is a white powder, easily soluble in water and 300 times sweeter than sucrose. The sensation of sweetness is longer than that of sucrose. Technologies have been developed for the use of both powder and natural plants in the production of canned food, non-alcoholic, alcoholic and tea drinks.
Dihydrochalcones- flavonone derivatives - 7 glycosides isolated from citrus fruits (lemons, oranges, tangerines, grapefruits), 30-300 times sweeter than sucrose. Digyrochalcones are poorly soluble in water and resistant to acidic environments. In Russia, neohesperidin dihydrochalcone E959 is approved for use.
To artificial sweeteners include saccharin, cyclamates, potassium acesulfate, aspartame.
Sodium and potassium salts are used to sweeten foods. saccharin E954. Saccharin is 400-500 times sweeter than sucrose, it is not absorbed by the body, 98% is excreted in the urine.
Cyclomats E952- salts of cyclohexylamino-N-sulfonic acid. As sweeteners, only sodium and calcium salts are used. The compound has a pleasant taste, is highly soluble in water, and is used in the manufacture of confectionery and beverages.
Potassium acesulfate (aspartame) sweeter than sucrose by 160-200 times. White crystalline powder, characterized by relatively low resistance to pH, temperature, storage conditions, which creates certain problems in the technology of its consumption.
They produce as partham under the brand name Nutra Sweet (Nutra Sweet). Used in the technology of more than 5,000 product names. Virtually no calories, suitable for all age groups and diabetics. Aspartame is most widely used in the non-alcoholic industry, in the production of yogurt, canned milk, confectionery, etc. It is the only low-calorie sweetener that tastes like sugar.
Polyhydric alcohols- sorbitol, xylitol, mannitol and lactitol are almost completely absorbed by the body. They are used as sweeteners in products intended for patients with diabetes and other diseases. The sweetness of xylitol E967 is 0.85 of the sweetness of sucrose, sorbitol - 0.6.
Maltitol and maltitol E965, along with sweeteners, serve as stabilizers and emulsifiers.
Lactitol E966 is used as a sweetener and texturizer.
Currently, the production of sweet products obtained by complete hydrolysis of starch (glucose, fructose, glucose and glucose-fruit syrups) is expanding; with incomplete hydrolysis of molasses (low sugar, caramel molasses, maltodextrins, etc.).
The consumption of sweeteners worldwide is on the rise due to the demands of nutritional science and the desire for low-calorie healthy foods.* Sweeteners are physiologically safe when used in acceptable doses.
Acidity regulators- food acids and alkalizing substances. In the process of food production, it becomes necessary to regulate the reaction of the environment in order to achieve a certain effect during the production or storage of the product or to emphasize its taste. This is achieved by adding food acids, which give the products a specific taste and thus contribute to their better assimilation. Acidity is of great importance in assessing the quality of food products.
In the food industry, citric, tartaric, adipic, lactic, malic, orthophosphoric, carbonic, and acetic acids are used.
Citric acid E330 has a mild, pleasant, sour taste, does not irritate the mucous membrane of the digestive tract and is therefore widely used in the confectionery, alcoholic beverage industry, and in the production of soft drinks. Citric acid is obtained biochemically, and in southern countries from lemon juice (25 kg of citric acid is obtained from 1 ton of lemons), DSD (permissible daily dose) - 0-60 mg / kg.
Tartaric acid E334 obtained from winemaking waste, DSD - 0-6 mg / kg.
Adipic acid E355 obtained from phenol, sometimes used instead of lemon or wine, but it has a less pronounced taste.
Orthophosphoric (phosphoric) acid E338 and its salts (E339-E341) serve as acidity regulators. DSD - 0-5 mg / kg.
Carbonic acid E290 used in the carbonation of drinks.
Lactic acid E270 formed during lactic acid fermentation of sugars (for example, when fermenting vegetables, fruits) It is used in the production of confectionery, soft drinks, some types of beer and for acidifying butter.
Malic acid E296 obtained by synthesis from phenol. The intermediate product is maleic acid (it has toxic properties), it is not used for the production of baby food. This acid is used in the production of soft drinks and confectionery in limited quantities.
Acidity regulators are potassium fumarates E366, calcium E367, ammonium E368, succinic acid E363, acetic acid E260.
Alkalizing substances are used to reduce acidity, for example, in the production of powdered and condensed milk, dry effervescent products, biscuits (as a leavening agent). These include: sodium carbonates E500, potassium carbonates E501, ammonium carbonates E503.
Product consistency regulators- emulsifiers, stabilizers, foaming agents, water-retaining and other substances. All these additives create and maintain the desired consistency of the product, as one of the characteristics of organoleptic properties. They are an integral part of the product and are introduced during the technological process.
Thickeners and gelling agents high viscosity form high-viscosity solutions in water. Gelling agents and structurants also convert water into a bound form and form a gel.
Natural thickeners: E406 agar, E440 pectins, mucus from flax seeds, oats, quince, carob, etc. (E407, E409-412, E 415-419, etc.).
Semi-synthetic thickeners also obtained from a plant base by modifying the physicochemical properties of cellulose or starch. These include: methylcellulose, hydroxyethylcellulose, amylopectin, etc. (E461-E467).
agar- the most common gelling agent, used in arbitrary ice cream, creams, puddings, marmalade, meat jelly, pates, jellies. Agar is obtained" seaweed. The gelling ability is 10 times higher than gelatin.
Gelatin- a mixture of protein polypeptides, obtained from cartilage, tendons and tissues of farm animals, has neither taste nor smell, is widely used in cooking, in the manufacture of ice cream, brawn, desserts, fish, meat products, etc. Proc gelatin drivers: Belgium, Germany.
Pectins E440- complex polysaccharides, built from the residues of galacturonic acid, which is a product of glucose oxidation. The raw materials for obtaining pectins are apple pomace, beet pulp, citrus peels. Pectins are used to make jelly, fruit juices, marmalade, ice cream, etc. The main suppliers of pectins to the world market: Germany, Denmark, Italy, France. The leader in the production of pectin (more than 100 varieties) is the production association "Herbstrait und Fuchs KG" (Germany). In the implementation there is a therapeutic and prophylactic food supplement - "Medetopect", which contains pectin substances. It has the ability to remove heavy metals from the body, as well as the ability to reduce cholesterol in the blood, improves digestion, and reduces excess weight.
native starch and modified (i.e. with a directionally changed property, starches are widely used in the food industry as thickeners and gelling agents. The raw materials for the production of modified starches are potatoes, corn, sorghum, peas, wheat, etc.
Sanitary rules allow about 20 types of modified starches as food additives: E1400-E1414, E1420-E1423, E1440, E1442, E1443, E1450. Modified starches are used in the confectionery, baking industry, for the production of ice cream, etc.
The subgroup of thickeners and stabilizers also includes cellulose E460 and its derivatives E461-E467. Widely used in the production of ice cream, mousses, jellies, creams, confectionery.
Sodium alginates E401 and E402 are used as thickeners and stabilizers for the production of ketchups, sauces, mayonnaise, marmalade, pastes, creams, ice cream, for clarification of wines and juices.
Alginates are obtained on the basis of seaweed - kelp. As food additives, ammonium alginates E403 and calcium E404 are allowed for use as thickeners, and alginate E405 has emulsifying properties and is used as a stabilizer in the production of ice cream, orange juice concentrates. Alginates are used for meat products, cheeses, fruits as foaming agents.
Emulsifiers and stabilizers- These are substances that reduce surface tension at the phase boundary and are added to food products to obtain finely dispersed and stable colloidal systems. They are used to create emulsions of fat in water or water in fat. Emulsifiers can cause foaming.
Lecithins (mixtures of phosphatides) used as emulsifiers in the manufacture of margarine, chocolate, mayonnaise, sauces, and some confectionery. E322 lecithins are obtained from vegetable oils (soybean, rarely sunflower).
Ammonium salts phosphatidylic acid E442 are synthetic analogues of lecithins. They are produced on the basis of soybean (commercial name VN emulsifier) and rapeseed (RM emulsifier) oils, on the basis of edible lard (FOLS emulsifier).
The use of synthetic emulsifiers makes it possible to achieve a wide variety of properties and functions of these substances in the process of obtaining products and maintaining their quality. According to the chemical structure, these substances are esters, for which glycerol, polyglycerol, prolypropylene glycol, sorbitol are used as alcohols, and higher fatty acids (citric, tartaric, lactic, succinic) are used as acids. Various combinations of these substances, the degree of their esterification make it possible to obtain a wide range of additives with various properties. The most common logo products are monoglycerides.
Mono- and diglycerides E471 fatty acids have emulsifying, stabilizing and antioxidant properties. They can be used as protective coatings for cheese, nuts, fruit, meat. Emulsifiers T1 and T2 - E471, E472 maintain the stability of the fat emulsion, preventing separation and release of free fat.
Esters of glycerol, mono- and diglycerides of fatty acids and acetic, lactic, citric, tartaric, succinic and fatty acids - E472 (a, c, c, e, e, d), have emulsifying, stabilizing and complexing properties. They are widely used in the production of ice cream, mayonnaise, margarine, pasta, in the confectionery industry, and bakery.
Surfactants are widely used in the food industry as thinners. These include soy or sunflower phosphatide concentrates, esters of monosaccharides with citric acid, phosphoglyceride, synthetic fatty sugars, etc.
Foaming agents are used in the production of marshmallows, marshmallows, whipped fillings for sweets, halva.
Egg whites in fresh, dry and frozen form, dried blood serum, milk proteins are used as foaming agents. Moisture-retaining substances include E452 polyphosphates and E450 pyrophosphates, E421 mannitol, sorbitol and E420 sorbitol alcohol. They improve the consistency of confectionery and bakery products, and when used in the production of meat sausages, in frozen meat and fish, they increase moisture absorption and water-holding capacity.
preservatives and antioxidants. The reason for food spoilage in most cases is the multiplication of microorganisms in them and the accumulation of their metabolic products. Classical methods of preservation - cooling, pasteurization, sterilization, smoking, salting, adding sugar, salt, etc. For the purpose of long-term storage of products, chemical preservatives and antioxidants are used that do not have any negative effect on the organoleptic properties, nutritional value of the product and consumer health .
There are no universal preservatives suitable for preserving the quality of all food products.
When using any preservatives the acidity of the medium must be taken into account. Low-acid products spoil more easily, and the dose of preservative for them should be increased by 30-40% compared to conventional products.
Sulfur dioxide E220(sulfur dioxide or sulfur dioxide), aqueous solutions of sulfuric acid and its salts E221-E228 (sulfites, hydrosulfites, pyrosulfites and bisulfites) - all these compounds inhibit the growth of molds, yeasts and aerobic bacteria, and also protect potatoes, vegetables, fruits from enzymatic browning.
Sulfur dioxide, sulfurous acid are widely used in the food industry in the production of fruit and vegetable purees, jams, jams, juices, tomato paste, semi-finished products from berries and fruits, etc.
Sorbic acid E200 and its sodium, potassium and calcium salts E201-E203 are widely used in the preservation of products - vegetables, fruits, eggs, meat, fish, in the production of cheese, margarine, wine.
The antimicrobial action of sorbic acid is effective. Typically used in concentrations of 0.1%.
Benzoic acid E210 and its salts - sodium, potassium, calcium E211-E213 inhibit the activity of enzymes in the microbial cell that carry out redox reactions, and have a detrimental effect mainly on the growth of butyric acid bacteria and yeast. Benzoic acid does not accumulate in the human body, it is part of some berries (cranberries, lingonberries) and fruits as a natural compound; esters of p-hydroxybenzoic acid - in the composition of plant alkaloids and pigments.
Benzoic acid is used in the preservation of fruit purees, juices, fruit confectionery, caviar products, fish preserves, soft drinks, margarine. LSD of benzoic acid 0-5 mg/kg.
Santohin used to lengthen the shelf life of apples, treating their surface with a water-alcohol solution of the drug.
Yuglon used to improve the stability of non-alcoholic beverages during storage.
Dimethyl dicarbonate E242 used for wines, fruit juices, soft drinks, has an antimicrobial effect.
Hydrogen peroxide used to preserve broths, bleach gelatin and blood (obtained from slaughter).
Propionic acid E280 and its sodium salts E281 are used as a preservative in the production of bakery and confectionery products, preventing mold.
Formic acid E236 and its salts (sodium and calcium E237 and E238) have strong antiseptic properties, they are used as salt substitutes in dietary nutrition.
Sodium chloride- is widely used in the food industry as an antimicrobial agent. The daily requirement is 10-15 g, including 2-5 g provided by the natural content in food.
Antibiotics used as a preservative. They have the following requirements:
Non-toxic;
Wide spectrum of action;
The ability to be easily inactivated during storage or heat treatment;
No influence on the organic properties and quality of the product.
These include nisin, biomycin, nystatin, etc.
Nisin E234- an antibiotic produced by lactic streptococci, inhibits the growth of various types of staphylococci, reduces the resistance of spores of heat-resistant bacteria to heat, which increases the effect of sterilization, is non-toxic, quickly decomposes, is used to prevent swelling of cheeses, in the production of canned milk and vegetables, granular sturgeon caviar.
Biomycin has a broad bacteriostatic effect, but does not inhibit yeast and mold. Biomycin is used to a limited extent only in the composition of ice (5 g per 1 ton of ice) for transporting freshly caught cod fish in conditions of expedition fishing. It is not recommended to add biomycin to dairy products, process vegetables and fruits.
Nystatin inhibits the development of microorganisms. Together with biomycin, it is used for processing meat carcasses during long-distance transportation by irrigation with a solution (100 mg / l of biomycin and 200 mg / l of nystatin). Regulatory documentation does not allow the presence of these antibiotics in meat broths.
Antioxidants (antioxidants) used to increase the shelf life of fat-containing foods, protecting them from oxidative spoilage. Oxidation of fats leads to the formation of hydroxides, aldehydes, ketones, which give the products a rancid and greasy taste, which leads to a decrease in the nutritional value of the products. To prevent oxidative damage, antioxidants are used, which are divided into two groups - natural and synthetic.
To natural antioxidants relate tocopherols: concentrate of a mixture of tocopherols E306 and α-tocopherol E307; ascorbic acid (vitamin C) E300, flavones (quercetin), etc.
Tocopherols are present in unrefined vegetable oils. It is used to increase the stability of margarine, rendered animal fats, cow butter.
Ascorbic acid EZOO(vitamin C) and its salts - sodium ascorbate E301 are used as antioxidants and synergists of other antioxidants in the sausage and canning industry, in the production of margarines, in winemaking. Used as antioxidants ascorbates E302, potassium E33, ascorbyl palmitate E304, ascorbyl stearate E305.
Synthetic antioxidants- butylhydroxylantisol E321, etc. These drugs are used to slow down the oxidation of rendered fats and salted bacon. They can be impregnated with packaging material for fats and fat-containing products. Synthetic dyes EZ12-EZ12 gallates - gallonic acid esters (propyl, octyl and do-doyl gallates) have been widely used to delay the oxidation of fats in the manufacture of food concentrates (broth, chicken and meat cubes).
Antioxidants of both natural and synthetic origin are widely used abroad.
Antioxidants include smoke preparations, which are used to impart certain flavor properties to products and increase resistance to oxidative and microbial spoilage. Currently, a progressive method of smoking is the use of smoke preparations instead of smoke smoking. Smoke preparations are used for processing meat, fish products, cheeses, etc. There are oil-based smoke preparations in the sale and in the form of aqueous solutions, which are used as flavorings for the surface treatment of products. The suppliers of smoke preparations are Russia, Switzerland, France, etc.,
In the food industry, enzyme preparations E1100, E1101 are widely used in the production of beer, wine, cheese, bread, alcohol, vitamins, etc.
Enzymes obtained from animal tissues (rennet) and plant organisms (ficin), isolated from microorganisms. In brewing, enzyme preparations from mold fungi Aspergillus flavus, strain 716 and Trichothecium roseum are used to increase the yield of sha, its quality and storage stability. For the maturation of salted herring, enzyme preparations from mold fungi Aspergillus toiricola, strain 3374 and PC Aspergillus oryzae are used. The rennet enzyme renin, obtained from the stomachs of calves and lambs, is used to coagulate milk proteins in the production of cottage cheese and rennet cheeses.
Currently, bacterial starters and bacterial preparations are widely used for the production of fermented milk products, sour cream, cottage cheese and meat products. The industry produces a number of products containing bifidobacteria - Biokefir, bioyogurt, etc. They help maintain a normal balance of the human intestinal microflora and are especially necessary for children, the elderly and sick people. Some data on food additives according to the Codex Alimentarius are presented in Table 10.1.
The effectiveness of the use of food additives, especially those exhibiting technological functions, requires the creation of a technology for their selection and application, taking into account the characteristics of the chemical structure, functional properties and nature of the action, the type of product, the characteristics of raw materials, the composition of the food system, the technology for obtaining the finished product, the type of equipment, and sometimes - specifics of packaging and storage.
Table 2 - General scheme of technology for the selection and use of food additives
| First level | Characteristics of the food additive | The content of the main substance. Key quality indicators. Solubility, tolerance, thermal stability. Price |
| Second level | Characterization of functional properties | Basic functional properties. Technological properties. side properties. Stability (temperature, pH, enzymes) |
| Third level | Determining the direction of use | Types of products. Features of the raw materials used. Receiving technology. |
| Fourth level | Features of the composition and properties of food systems | Composition, physical and chemical properties. The principle of the additive. Possible types of interaction with other components, the role of additives in the food system. |
| Fifth level | Development of technology for the use of food additives | Choice of application stages. Determination of the optimal concentration. The lowest level of concentration. Technological parameters. |
| Sixth level | Evaluation of application efficiency | Characteristics of the food product. Comparative characteristics of the technological solution (without additive, with additive). Economic evaluation. |
| seventh level | Biomedical safety analysis | The content of the additive in the finished product. transformation products. Chipboard. Possible actual receipt. Control system. |
| eighth level | Certification of a food additive, a product with its content. | Normative-technical documentation. Features of certification of a food additive, a product with its content. |
The scheme is the most complete and objective; it takes into account all stages of development and application of new p.d. Obviously, when developing technologies for various P.D. with excellent functional properties, individual work steps are not used. The scheme is simplified by using well-known, well-studied p.s. But in all cases, when determining the appropriateness of using p.d. both in the production of traditional food products, where it has not been used before, and in the creation of new food technology, it is necessary to take into account the characteristics of food systems into which P.D. is introduced, correctly determine ethane and the method of its introduction, evaluate the effectiveness of its use, including the economic one.
EXPERTISE OF FOOD SUPPLEMENTS
Examination of food additives includes an assessment of their consumer properties, compliance with the requirements of regulatory and technical documents. Organoleptic, physicochemical, microbiological, technological properties and other indicators of quality and safety are determined depending on the type of food additive and its purpose.
Commodity examination of food additives is carried out at the stage of manufacture and at all stages of their distribution. One of the stages of this expertise is the creation and analysis of a technology for selecting and introducing a food additive (their complex) into the product, taking into account the characteristics of the chemical composition and functional properties of food additives, the nature of the action, the type of product, the characteristics of raw materials, the composition and properties of the food system, technology, in individual cases of packaging and storage.
The procedure for sanitary and epidemiological examination, one of the main sections of the commodity examination of food additives, is determined by the current SanPiN and must comply with the regulatory documentation of the Russian Federation and international requirements - EU Directives and FAO / WHO Specifications.
The examination of a new food additive requires the following documents evaluating the safety of this additive for human health:
characterization of a substance or preparation indicating its chemical formula, physicochemical properties, methods of preparation, content of the main substance, presence and content of intermediates, impurities, degree of purity, toxicological characteristics (including metabolism in the animal body), mechanism for achieving the desired technological effect , possible products of interaction with food substances;
· technological justification for the use of new products, their advantages over existing additives; a list of food products that use additives and excipients, dosages necessary to achieve a technological effect;
· technical documentation, including methods of control of the food additive (products of its transformation) in the food product;
· for imported products, an additional permit is provided by the health authorities for its use in the exporting country (manufacturer).
Putting food additives into production is carried out after their registration in accordance with the procedure established by the Ministry of Health of Russia, in the presence of technical documentation, a sanitary and epidemiological conclusion on compliance with safety requirements, as well as production conditions - sanitary rules and regulations.
If the manufacturer uses genetically modified food additives (enzyme preparations, etc.), then he is obliged to declare them in the prescribed manner.
Imported food additives must also comply with the sanitary rules and hygienic standards in force in Russia, unless otherwise stipulated by international agreements.
Another important stage of commodity examination of food additives is the establishment of compliance with the labeling rules, conditions of transportation, storage and sale.
HYGIENE REGULATION OF FOOD ADDITIVES IN FOOD
Food is a source of energy, plastic materials and biologically active substances for humans. Along with the substances necessary and useful for our body, a large number of harmful and foreign substances of natural (I), anthropogenic or biological origin (II), as well as foreign substances specially introduced for technological reasons (III) come with food.
Entering our body with food, these compounds, different in nature, can cause acute, subacute, chronic intoxications or have long-term consequences.
The toxicity of substances is understood as their ability to harm a living organism. Any chemical compound can be toxic. According to toxicologists, we should talk about the harmlessness of chemicals in the proposed method of their use. The decisive role is played by:
dose (the amount of a substance entering the body per day);
duration of consumption
mode of entry;
routes of entry of chemicals into the human body.
Measures of substance toxicity
The quantitative characterization of the toxicity of substances is extremely complex; its determination requires special studies and a multilateral approach. It is necessary to judge the toxicity of substances by the results of the impact of the studied substance, first of all, on the body of experimental animals, which are characterized by individual reactions and variability, since in the group of tested animals there are always more or less susceptible to the action of the chemical substance (toxin) being studied for toxicity.
Two main toxicity characteristics: LD 50 and LD 100. LD is the abbreviation for the lethal dose, i.e., the dose that causes the death of 50 or 100% of experimental animals with a single injection. Dose is usually defined in terms of concentration. Substances with low LD values are considered toxic.
Extremely important is the value, denoted t 0.5, which characterizes the half-life of the toxin and the products of its transformation from the body. For various toxins, it can range from several hours to several decades.
In addition to LD 50 and LD 100 and t 0.5, in toxicological experiments on animals, it is customary to indicate the time of death of objects (100 or 50%). But such experiments should be carried out for many months, and sometimes even years, therefore, under conditions of short-term control, toxic substances can be classified as low-toxic, but they show their destructive effect only after a long time.
Classification of substances on the basis of acute toxicity:
It is necessary to take into account a number of factors related to the individuality of various experimental animals, the different distribution of toxins in organs and tissues, and the biotransformation of toxins, which makes it difficult to determine them in the body.
In chronic intoxication, the ability of a substance to exhibit cumulative properties, i.e., accumulate in the original object and be transmitted through food chains or organs, becomes of decisive importance. It is also necessary to take into account the combined effect of several introduced substances with their simultaneous and sequential entry into the body, as well as their interaction with macro- and micronutrients of food products, since a person throughout his life can receive a whole complex of foreign substances with food either in the form of contaminants - contaminants, or in the form of food additives.
The combined effect of the joint action of substances supplied with food is the result of physical or chemical interactions, induction or inhibition of enzyme systems, and other biological processes. The action of one substance can be enhanced or weakened by the influence of other substances.
In this regard, there are two main effects: antagonism- the effect of exposure to two or more substances, in which one substance weakens the effect of another; synergy- the effect of the impact, exceeding the sum of the effects of the impact of each factor separately.
In connection with the possible chronic effects of foreign substances on the human body and the emerging danger of long-term consequences, carcinogenic (the occurrence of cancerous tumors), mutagenic (qualitative and quantitative changes in the genetic apparatus of the cell) and teratogenic (anomalies in the development of the fetus caused by structural, functional and biochemical changes in the body of the mother and fetus) the effects of foreign substances. For the hygienic regulation of foreign substances based on toxicological criteria, international organizations of the UN, WHO, FAO, etc., as well as health authorities of individual states, have adopted the following basic (basic) indicators:
MPC- maximum allowable concentration (mg / kg) of a substance in the atmosphere, water and (or) food from the point of view of safety for human health, corresponding to the maximum allowable amount established by law for each specific alien (harmful) substance (GOST 17.4.1.01–84) , which, with daily exposure for an arbitrarily long time, will not be able to cause diseases or deviations in the state of health, detected by modern research methods, in the life of the present and subsequent generations.
DSD- permissible daily dose (mg per 1 kg of body weight) of a substance, the daily intake of which does not adversely affect human health throughout life.
Chipboard is the allowable daily intake (mg/day) of a substance, determined by multiplying the ADI by the average body weight (60 kg) and corresponding to the amount that a person can consume daily during a lifetime without risk to health.
Most food additives, as a rule, have no nutritional value, i.e., they are not a plastic material for the human body; some food additives are biologically active substances. However, like any chemical compound introduced into food, they can be toxic, so the safety of food additives is always given special attention. The use of food additives, like any foreign, usually inedible, ingredients of food products, requires strict regulation and special control.
Establishing the safety of food additives. The safety of food additives is determined on the basis of extensive comparative studies undertaken by bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Scientific Committee on Foods (SCF) of the European Union. The use of nutritional supplements is prohibited unless they have been adequately tested and their acceptable daily intake (ADI) has been established.
International experience in organizing and conducting systemic toxicological and hygienic studies of food additives is summarized in a special WHO document (1987–1991) “Principles for assessing the safety of food additives and contaminants in food”.
According to the Law of the Russian Federation "On the sanitary and epidemiological well-being of the population", state preventive and current sanitary supervision is carried out by the bodies of the sanitary and epidemiological service. The safety of the use of food additives in the production of food products is regulated by documents of the Ministry of Health of the Russian Federation at the federal level.
The Acceptable Daily Intake (ADI) has been a central issue in the safety of dietary supplements for the past 30 years.
The ADI is usually expressed as a numerical range from 0 to X [(mg/kg)/day]. The value of X is derived based on an evaluation of toxicity data and the use of an acceptable safety factor. In the case of individual food additives with little or no toxicity, their use in foodstuffs will be limited by toxicity, by the level of processing effect (e.g., given viscosity increase for the thickener), and their maximum allowable intake will not be related to the issue of their safety. Under these conditions, there is no need to calculate the ADI, and in the accompanying documents for such food additives, “ADI is not indicated” is recorded.
Advice on nutritional adequacy and the safety of food and drink is provided by the body of the European Union, the Scientific Committee on Food.
All food additives that are used in the countries of the European Union are included in the list of permitted additives. Food additives that have not received official approval and are not included in the specified list, for example, due to the unresolved issue of their safety, cannot be used in the European Union. Food additives that are included in the list of permitted ones are subject to revision when new data become available and may be clarified by national organizations.
The safety of food additives is ensured through mandatory extensive research before the FAO/WHO JECFA or NPC evaluates a new food additive and possibly lists it as an approved food additive. In addition, as noted, previously approved nutritional supplements are periodically reviewed as new information about them becomes available and methods for testing their safety improve.
When deciding on the safety of food additives, several questions need to be answered:
What is the danger of using this chemical for human health (hazard);
What is the probability of a harmful effect of a chemical compound on human health, taking into account the level of its impact (risk);
What level of consumption of a food additive will not be dangerous (risk) for human health if it is systematically consumed throughout his life.
The study of the safety of a chemical begins with the identification of any possible adverse biological effects. The dose used in animal studies is incrementally increased until one of the following three results is obtained:
The toxicity of the compound in relation to a certain system of the body has been established;
Revealed a decrease in body weight, indicating non-specific toxicity or possible problems with the absorption of nutrients by the body;
The dose of the nutritional supplement will reach 5% of the total weight of the diet.
The sequence of assessing the toxicological safety of food additives is generally presented in Fig. one.
A detailed study of the safety of a food additive throughout the above scheme is not required in all cases. Sometimes a decision can be made after analyzing the following data:
The chemical structure of a substance;
Its predicted impact on the human body;
Its presence as normal constituents in the human body;
Its use in traditional foods;
Knowledge about its effects on the human body contained in the literature.
When conducting full tests, the dose used (it should increase) and the diet are extremely important.
In the case of studies of non-genotoxic effects of additives, it is considered that there is a threshold of exposure to the human body, below which the substance does not show any negative effect. Ensuring the safety of a nutritional supplement is based on using the dose-response relationship to determine an approximate threshold for toxicity in animal studies. This is the no-obvious-adverse-effect level, NOEL [(mg/kg)/day], and is the level of exposure at which test animals do not differ from control animals compared to changes previously found at higher doses.
The FAO/WHO Joint Expert Committee on Food Additives recommends using an cumulative safety factor of 100 to avoid unaccounted for factors to ensure safety, taking into account differences in human and animal sensitivities, individual differences, difficulties in estimating the amount of product consumed, the possibility of synergistic effects of additives, etc.
To obtain a safe level (AFL) of human exposure, the defined non-adverse effect level (NOEL) compared to the control group is divided by the safety factor (integral safety factor):
DSP=UNVOE/100
where ADI is the allowable daily intake, (mg/kg body weight)/day; NOEL - the level that does not cause visible negative effects, (mg / kg body weight) / day; 100 is the safety factor.
When determining ADI - the permissible daily dose, the average body weight is not taken into account:
DSD=UNVOE/100
where ADI is measured in (mg/kg)/day, NOEL is measured in (mg/kg)/day.
Maximum Permissible Concentration of Food Additive in Food (mg/kg)
MPC=DSD/R
where P is the number of products in the daily diet, which may contain a regulated food additive, kg.
At the same time, the amount of the product in the diet is taken from the country's recommended average values of the daily diet (the so-called standard diet). The value of P includes only those products that may contain a regulated additive:
P \u003d P 1 + P 2 + ... + P n.
The problem becomes more complicated if the nutritional supplement in the foods contained in the diet is present in different amounts. In this case MPC (mg/kg) is determined for each product:
MPC \u003d (DSP * PS) / (M * 100)
After determining the MPC, it is necessary to make sure whether this amount (mg/kg) has a negative effect on the organoleptic properties of the food product and whether it exceeds the technologically required quantities. In this case, make the appropriate adjustments. If the MPC is below the technologically required amount, then the test substance is not allowed to be used as a food additive.
After the approval of the food additive and its inclusion in the list of permitted additives with the assignment of the E index, monitoring of it continues, taking into account new research methods and experimental data obtained.
As a result of this work, 5 food additives are currently prohibited for use (Table 3).
Table 3 - Food additives prohibited for use in the Russian Federation in the production of food products