The yogurt should be aromatic, loose and creamy, the fruit in the jam to try to seduce. And who would even eat a pale gray jelly relish lump that's not the bag of soup and the salt, look spreads, biscuits and sausages appetizing and not the marzipan pig dries out, uses the food industry, a seemingly confusing amount of food additives - recognizable by the E-numbers (the "E" is an abbreviation for Europe). Here are differentiated by effect / application areas, especially following groups: Antioxidants, Baking, Emulsifiers, Dyes, Firming agent, Humectant, Fillers, Gelling and thickening agent, Flavor enhancer, Preservatives, Flour treatment agent, modified starches, Foaming agent and foaming agent, Acidity regulators and acidulants, Molten salt, Stabilizers, Sweeteners, Propellant, Release Agents, and Coating agent. A substance may have several properties - so antioxidants are often used as a preservative (eg sodium sulphite E221) or baking as acidity regulator (E500, for example sodium carbonate). Food additives are used deliberately to look, taste and shelf life of food products to influence. Currently in the EU, about 315 additives permitted and must be given to the packaging on the form of large E, followed by a 3 - or 4-digit code - and together with the application. Instead of the E-number, the name can also be used (for example, "dye carotene" instead of "color E 160a") - which is done often, since many consumers will find this less daunting. All food additives that are approved in the EU, such an e-number, which enables a common description of the additives in all countries of the EU. Most importantly, however, is that not everyone who produces food, may use any ingredient, but its use must be reasonable and necessary. This is governed by various regulations. There is good cheap food that you can buy without fear of harmful additives. Eat cheap and nutritious foods with healthy additives only.
Consumers may in principle use additives that are not allowed to be in the dark - that's why there is the labeling on the package. But approval and labeling requirements are not when the food additive as a technical aid is used. This is for the production process only necessary (for example, in response influencers or release agent) and is found in the final product no longer or only as inevitable, but ineffective rest also not subject to the approval and labeling regulations covers substances of natural origin, such as herbs, plant parts and saline or from natural materials by physical processes derived substances such as protein, starch and wheat protein. This is primarily for allergy sufferers, potentially dangerous situation. Food additives can also be a health risk to consumers represent the long term. They must go through an approval process, in which their human impact on the organism are to be reviewed. From these experiments leads the WHO (World Health Organisation), together with experts from the Food and Agriculture Organization, the so-called ADI values Acceptable Daily Intake) for humans from (. This is the amount of a - in contrast to the TDI (Tolerable Daily Intake) - deliberately used chemical substance that a person can take daily for life, without compromising his health. Ever happen again at the admission test substances and only later as dangerous (eg cancer) are classified and prohibited. These include synthetic red azo dyes (Sudan dyes, butter yellow and Nitroanilinrot).It should also be considered that the approval prohibitions and regulations for the European region. We find again and again in food from the Far East substances that are classified as potentially harmful - for example, Sudan Red in chilli products or other Indian spices, tomato sauces, pasta and sausages or palm oil.
Possible Problems Caused by Food additives
With the amount of sulfur dioxide and sulphite (E 220-228) - often used much in canned vegetables, candied fruits, potato products, horseradish canned food, wine and dried fruit - may lead to asthma, headache, irritation of the gastro-intestinal tract, or nausea occur.
Sodium nitrite (E 250) is found in sausages: It preserves and ensures a fresh red color that will remain. If allergies , asthma or migraine caution. In addition, nitrite converts the strong heating in order to nitrosamines, which are considered carcinogens. Some gelling and thickening agents are suspected to cause allergies (eg carrageenan [E407], gum arabic [E 414], locust bean gum [E 410]). But there are also additives, for which a positive effect is known: for example, include some thickening agents (often from algae products) to the fiber, locust bean gum is even reduce cholesterol. Antioxidants prevent the food is rancid - vitamin C , more specifically its active ingredient L-ascorbic acid, is the number E 300 in this class.
To avoid so much problems, choose to eat cheap. There are good cheap food that you can buy to have a healthier diet from now on.
First: Panic is not appropriate - only an estimated 0.2 percent of the population react to the substances E100-E1520-sensitive. Most people are much more sensitive to natural food ingredients (eg specific proteins) than to the chemical additives in the food industry.
Each additive is tested for its possible allergenic effect through. In the rare cases have been described in which, to the consumption of additives allergy-like symptoms, it is usually not a true allergy, but intolerance or pseudo-allergies - in a pseudo-allergy, the immune system is not involved, antibodies are formed. For the following groups been Pseudo-allergies are described:
Preservatives (benzoic acid, sorbic acid, acetylsalicylic acid, sulfur dioxide), Dyes (tartrazine, as a color in the rind).
Aromatic substances (glutamate as a flavor enhancer, almost always in chips).
Since 25 November 2005 must be to the packaging of foodstuffs, the use of certain ingredients that trigger allergic reactions or other intolerance indicated. There are the following ingredients and products thereof: cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts such as almonds or hazelnuts, celery, mustard, sesame seeds. Furthermore, sulfur dioxide and sulfites are detected in concentrations higher than 10 mg / kg. Moreover, in principle, all ingredients must be specified, which are assembled in an ingredient such as fruit fillings in baked goods contain.
Food additives: Identification
Generally, additives and flavorings that are produced from genetically modified organisms directly for classification. Lecithin (E 322), for example, the emulsifier in ice cream or chocolate in the stabilization of fat in water mixtures used as is often made from soybeans. Soybean is often turn now genetically modified pathogens resistant to making the plant. The EU imports from the USA, Argentina and Brazil 35 per year to 40 million tons of soybeans and soybean raw materials. All foods and ingredients that are fully or in part from genetically modified corn or soybeans are produced, must identify the label on her. In the ingredients list of chocolate bars or soups will therefore be read in the future may be:
"Produced from genetically modified maize" or "Contains genetically modified soya beans produced from vegetable fat. Unfortunately, not clearly labeling requirements for food additives, vitamins and flavors, which are made with genetically modified microorganisms (eg, xanthan [E 415]) is. At present, such materials are not marked separately. This creates an incomplete list of ingredients despite the labeling. For most people reading the ingredient list means nothing more than guesswork. The main problem is that for example on the ingredients list of a fruit or yogurt-quarks then nothing can be found on contained preservatives, if the share is below 25 percent of the fruit preparation. Namely additives must not be declared if they are introduced by individual ingredients in a food. Who wants to be sure to look out for additional imprint "no preservatives".
With a range of packaged foods in general no list of ingredients is required: alcoholic beverages containing over 1.2% by volume (except beer), cocoa, chocolate, chocolates, foods in very small packages, condensed and dry milk products. For foods sold in bulk, it is sufficient at present if indicated on a sign, only the group name of an additive, "with dye / preservative with / contains flavor enhancer / sulphurised / waxed" it says it succinctly.
Therefore, consumers demand centers to improve law - a comprehensive and clear food labeling would not really asking too much. When not labeled as product groups in purchasing manufacturers should be preferred to label their products voluntarily.
Hypersensitivity to food additives
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