The simplified definition of nutritional additives is related to substances of a particular chemical composition that are added to food in the process of processing and processing, with the aim of preserving the basic properties of taste, smell and consistency.
There are also additives called. natural origin, such as natural dyes, vitamins, fibers, enzymes, but there are controversies in the professional circles as to how convenient they are. We know more than 3500 compounds used in the industry as additives.
Once upon a time, people were using some methods to conserve food in order to extend its shelf life, so we can say that the good side of the story is that the additives have today achieved high product safety. Why do we then panic the article background so as not to check how many additives it contains our favorite product?
Namely, only the presence of food additives changes some of its original characteristics. It prefers to work on a consistent product quality as well as to make certain seasonal foods available throughout the year. Though we have once felt sorry for the team, today we are taught that we do not have problems in the middle of winter with tomatoes in the basket and run the cashier’s way.
Thanks to the fact that she managed to survive long-term storage, we would like to thank the presence of additives or preservatives that have prevented her from tampering. In addition to uniform quality, food additives retain or alter the appearance of foodstuffs in the form of colorants.
Taste and flavor enhancers change the flavor while rinsing agents, for example in bread, increase the volume of the product. Some additives bind water to the product, such as phosphates in sausages or cheeses while others allow the creation of “new” products, which is most commonly the case with energy drinks,
Here you should not neglect the economic calculation because the wide and available offer reduces the cost of the product. Everything we find in a store and we know that there should not be because it is simply no season, we’ve come up with the development of food production technology, as well as the use of additives.
Let us break here and the illusions of the naive ones (if they are still hidden) – there is no “light” sweetener and emulsifier, there are no ready-made meals without flavor enhancers, there is no food that can stand for more than a few days without it being backed by some kind of preservatives , stabilizers or any other substance. If you do not have a garden behind the building, forget about the food-free additive.
Given that we are in the forest of information, recognition of additives takes place through E-numbers that represent a generally accepted mark throughout the world. E-numbers provide easier labeling and recognition, as well as certification of toxicological evaluation and classification of additives.
As additives are divided into several groups, there are certain numbering rules that we bring here:
dyes – 100-181
preservatives – 200-285 and 1105
antioxidants – 300-340
acidity regulators – are indicated by different numbers
thickeners / emulsifiers – 322, 400-499 and 1400-1451
substances to prevent stomach – 550-572
flavor enhancers – 600-650
polishing agents – 900-910
sweeteners – 420, 421, 950-970
We have already noted that although the additives allow us today a very high level of safety of the products in the technological sense, some do not keep a good voice and can harm the human health.
Precisely for this reason, consumers are increasingly aware of what they enter into the body, especially the group that already has some health problems or they are more sensitive.
Since food additives are a controversial subject, there is a clear legal framework for their labeling. As in the rest of the world as well as in Croatia there are special provisions dealing with labeling of nutritional additives and the food producer is legally obliged to mark all additives in a food product.
Before this comes at all, extensive methods of testing the quantity and manner of use of certain food additives and their effects on human health are being conducted. This is especially the case of an over-the-counter caution that would disrupt it, but it is true that the additives that have undergone all procedures are related to certain diseases.
The most dangerous food additives
Sigurni smo da su vas već upozorili da od E621 bilježite kao od baba roge ali sad ćemo vam pobliže objasniti i zašto. Iako ima nekoliko zlih E-ova kojih se treba čuvati, ovaj je najopasniji.
Naime, riječ je o mononatrijevom glutaminatu (MSG) navedenom na deklaracijama proizvoda pod oznakom E621 a njegova česta upotreba može naškoditi čovjekovom zdravlju u vidu pojačanog lupanja srca, bolova u prsima, glavoboljama, mučninama, vrtoglavici i sl. a posebice se smatra da velika količina ovog aditiva pobuđuje receptore živčanih stanica i vodi do njihova odumiranja. E621 je sam opasan ali u kombinaciji s kompićima E626 do E635 može uzrokovati još veću štetu stoga se zna dogoditi da ih proizvođači hrane razdvajaju.
Rekli smo da je opasan ali u čemu je privlačnost? MSG predstavlja pojačivač okusa a sastoji se od natrija i glutamične kiseline. Ova potonja djeluje na receptore na jeziku i u mozgu, koji hranu registriraju kao ukusniju. Postoji i kontroverznije stajalište kako MSG napada krvno-moždano barijeru odnosno obrambeni sustav koji ima funkciju sprječavanja ulaska toksina u mozak te svojim pojačanim podražajima iscrpljuje stanice mozga što može uzrokovati njegovo oštećenje.
MSG pored toga može biti uzrok i pojavi gojaznosti obzirom da ponajprije djeluje na hipotalamus odnosno dio mozga odgovoran za regulaciju osjećaja gladi te na taj način u nama stvara iznimnu želju za hranom.
MSG možemo naći u mnogobrojnim proizvodima od instant juha, gotovih jela, brze i smrznute hrane, dodataka jelima, grickalicama, margarinu, senfu, žvakaćim gumama, topljenom siru, tjestenini.
Obzirom na navedene opasnosti, ipak ga nalazimo u hrani i ukoliko ga ne vidite na deklaraciji, postoji mogućnost da se krije pod nazivom prirodna aroma, ekstrakt kvasca, hranjiva tvar ili nešto slično.
Other additives that are desirable to avoid, we mention:
- Sodium nitrite-preservative, serves for preservation, color and flavor of meat products. We can find it in bacon, ham, ham, smoked fish and stuffed beef.
- Butylated Hydroxyanisols (BHA) and Butylated Hydrotoluene (BHT) – Antioxidants are used to preserve food and prevent oxidation. They are found in grains, chewing gums, chips and vegetable oils.
- Monosodium glutamate – an amino acid, is used as a flavor enhancer in soups, salads, chips and frozen foods.
- Propyl gallate, preservative that prevents fats and oils from fading. We find it in meat products, soup cakes and chewing gums.
- Olestra – a synthetic fat that prevents the absorption of fat from the digestive system. It can be found in chips.
- Potassium bromide – used as a supplement to increase volume in white flour, bread and baking.
Speaking of E- numbers, it is best to avoid the following:
E102, E 104, E107, E110, E120, E122, E123, E124, E127, E131, E132, E133, E142, E150, E151,E153, E154; E171, E173, E210, E220, E223, E232, E249, E250, E284, E285, E310, E311, E312, E320, E321. E308, E407, E472, E473, E512, E553, E620, E621, E622, E626, E942, E950, E951, E952, E954, E1440.
Napomenimo samo da je niz od E630 do E640 zabranjen u dječjoj hrani.
Ne očekujemo od vas da ćete popis nositi u novčaniku kao sliku djece, ali svakako obratite pažnju pri sljedećem posjetu trgovini.
Jasno je da su aditivi danas u prehrambenoj industriji nezaobilazni. Oni čine hranu primamljivijom , dugotrajnijom, izazivaju u nama iznimnu želju za njenim unosom. Gotovo je nezamislivo na koje bismo sve namirnice morali zaboraviti da aditiva kojim slučajem nema.
Stoga, zaključak je kako ih ne možemo izbjeći. Ono što možemo je educirati se o onim najštetnijim i probati ih izbjeći kada je to moguće. Upozorenja se posebice odnose na one najosjetljivije, djecu i pripadnike starije dobne skupine. No opće pravilo vrijedi za sve- što je deklaracija „kraća“, to je sadržaj proizvoda „zdraviji“.