Food additives: harmful and useful, classification, their effect on the body. Food additives and their impact on human health
The first digit of the index after the letter E allows you to understand the general purpose of the additive:
1 (E100-E199)
Category dyes. They give the products the desired color or return the color lost during processing. They are divided by color: codes 100-109 belong to yellow shades, 110-119 - orange, 120-129 - a palette of reds, 130-139 - purple and blue, 140-149 - green, 150-159 - black and brown tones, under numbers 160-199 are other colors.
2 (E200-E299)
Group preservatives. Protect from fermentation, decay and other decay processes. Indices 200-209 are for sorbates, 210-219 are for benzoates, and 220-229 are for sulfites. Codes 230-239 are reserved for phenols and formates (methanoates), 240-259 for nitrates, 260-269 for acetates (ethanoates), 270-279 for lactates, 280-289 for propinoates (propanoates), and 290-299 for other substances.
3 (E300-E399)
Antioxidants (antioxidants). They protect against oxidation - they prevent the rancidity of fats, the decomposition of natural light-sensitive dyes. Ascorbates (vitamin C) are hidden under the numbers 300-305, tocopherols (vitamin E) are hidden under the numbers 306-309. Codes 310-319 belong to gallates and erythorbates, 320-329 to lactates, 330-339 to citrates, 340-349 to phosphates. Malates and adipates (adipinates) are under indices 350-359, succinates and fumarates - 360-369, and other substances are assigned numbers from 370 to 399.
4 (E400-E499)
Category stabilizers, thickeners and emulsifiers. They retain the consistency or give the desired viscosity to the products. They consist of alginates - codes 400-409, gums - 410-419, other natural substances - 420-429, polyoxyethylene compounds - 430-439, natural emulsifiers - 440-449, phosphates - 450-459, cellulose compounds - 460-469, fatty acid compounds - 470-489 and other additives - 490-499.
5 (E500-E599)
Group pH regulators and anti-caking agents. Provide food with a uniform appearance. At the same time, indices 500-509 were assigned to inorganic acids and bases, 510-519 to chlorides and sulfates, and 520-529 to sulfates and hydroxides. Numbers 530-549 are for alkali metal compounds, 550-559 are for silicates, 570-579 are for stearates and gluconates, and other groups of substances are indicated by codes 580-599.
6 (E600-E699)
Flavor enhancers, fragrances. They make the taste and smell of products more saturated or transform them, obtaining the desired properties. Under the indices 620-629, glutamates are hidden, the numbers 630-639 are reserved for inosinates, and 640-649 for other compounds.
7 (E700-E799)
Antibiotics. Only codes E710-E713 are occupied in this category.
8 (E800-E899)
Reserve, not used.
9 (E900-E999)
Glazing agents, leavening agents, softeners and other substances improving the condition of baked goods and other products. This group includes waxes - 900-909, glazing agents - 910-919 and substances that improve the properties of flour products - 920-930. Gases for packaging are assigned codes 938-949, sweeteners - 950-969, foam concentrates - 990-999.
10 (E1000-E1999)
Additional substances and additives not included in the categories above also include antioxidants, foaming and antiflaming agents (foaming agents), water-retaining agents, texturizing agents, thickeners, emulsifiers and stabilizers, preservatives, fillers, separating agents, flour and bread improvers, flavor and aroma enhancers. Enzymes and biological catalysts are coded 1100-1105.
Table of harmful additives
Not all substances that can harm the body are prohibited in the Russian Federation and other countries. The following deserve special attention:
Prohibited and Unauthorized | E103, E105, E106, E107, E111, E121, E123, E125, E126, E127, E128, E130, E152, E154, E173, E180, E216, E233, E239, E240, E241, E388, E389, E403, E424, E462, E463, E512, E537, E557, E916, E917, E918, E919, E922, E923, E924b, E925, E926, E929, E945, E952 |
Very dangerous | E123, E510, E513e, E527 |
Dangerous | E102, E110, E120, E124, E127, E129, E155, E180, E201, E220, E222, E223, E224, E228, E242, E400, E401, E402, E404, E405, E501, E502, E503, E620, E636, E637 |
Carcinogenic (cancerous) | E131, E142, E153, E210, E211, E212, E213, E214, E215, E216, E219, E230, E240, E249, E280, E281, E282, E283, E310, E945 |
Stomach upset | E338, E339, E340, E341, E343, E450, E461, E462, E463, E465, E466 |
bowel disorder | E154, E626, E627, E628, E629, E630, E631, E632, E633, E634, E635 |
Skin pathologies | E151, E160a, E231, E232, E239, E311, E312, E320, E907, E951, E1105 |
Pressure | E154, E250, E252 |
Dangerous for children | E270 |
suspicious | E104, E122, E141, E171, E477 |
Prohibited and Unauthorized
Have serious side effects or are not well understood:
E103
Alkanet, Alkanin (Alkanet). Dye from the roots of dyeing alkane. Influencing the skin and mucous membranes, getting into the eyes, causes severe irritation. In animal experiments, it exhibits carcinogenicity - it promotes cancerous tumors.
E105
Yellow durable AB (Fast Yellow AB). Azo dye is a substance based on nitrogen compounds. Toxic, banned for coloring food in Russia, the European Union and the US, but added to drinks and confectionery in the East.
E106
Riboflavin-5-phosphate sodium, Flavin mononucleotide (Flavin mononucleotide). The sodium salt of vitamin B2, in the body breaks down to riboflavin - supplements E101a. Unlike natural riboflavin, it causes allergies, kidney dysfunction, adrenal pathology, visual impairment.
E107
Yellow2G (Yellow 2G). A toxic azo dye, a powerful allergen, is contraindicated in asthma, intolerance to acetylsalicylic acid and other antipyretics. May cause cough, runny nose, swelling of the respiratory tract and bronchospasm, dangerous for children.
E111
OrangeGGN (Orange GGN). Toxic additive, reduces immunity and promotes cancer.
E121
Citrus red 2 (Citrus Red No. 2). Chemical dye found in carbonated and alcoholic drinks, juices, yogurts. Due to the content of carcinogens, it is considered poisonous. It is banned in Russia, but is used to color the peel of oranges in Florida, USA.
E123
Amaranth) . A synthetic azo compound that gives foods a dark red or purple color. In experiments on rats, it causes cancerous tumors, provokes congenital deformities and heart defects in the fetus.
E125
Ponceau, Crimson SX (Ponceau SX). Bright red powder based on disodium salts, carcinogen and mutagen - poisonous effect on all organs, especially the stomach, intestines, liver and kidneys, suppresses the immune system, causes cancer.
E126
Ponceau 6R (Ponceau 6R). In structure and properties, it resembles E123, has a carcinogenic effect and a detrimental effect on the gastrointestinal tract and genitourinary system.
E127
Erythrosine. Gives a red or bluish-pink color to fermented milk and fruit and berry products, sausages and seafood, biscuits and dry liver. Exceeding the allowable daily allowance of 600 micrograms per 1 kilogram of body weight leads to allergic reactions, disruption of the digestive system, heart, thyroid gland, cancer, hyperactivity and excitability of the nervous system of children.
E128
Red 2G (Red 2G). Azo dye, gives the desired color to meat products - sausages, balyk. When ingested, it releases the carcinogen aniline, which provokes oncology, has a bad effect on the nervous system, and leads to oxygen starvation.
E130
Blue indanthrenRS (Indanthrene blue RS). Violates the digestive tract, is a strong carcinogen. In Russia, the European Union, the USA, New Zealand, Australia, it is prohibited not only in the food industry, but also in other areas of production (for dyeing fabrics, obtaining paints).
E152
Coal, Black 7984 (Black 7984). Synthetic diazo dye, imparts a black or dark brown color to foods. It can be found in the shell of cheeses, semi-finished products, confectionery products - sweets, dragees. It provokes hyperactivity and nervousness in children, allergic reactions, asthma attacks in patients with asthma, cancerous tumors.
E154
Brown FK (Brown FK). A chemical azo dye found in chips, smoked fish and ham. Leads to allergic reactions and increased pressure, diseases of the intestines, liver and kidneys.
E173
Aluminum Light metal, gives a brilliant silver color to dragees, cakes and other confectionery. It can accumulate in the body, leading to intoxication - rashes, diseases of the stomach and kidneys, skeletal anomalies, nervous disorders, including memory impairment, inattention.
E180
Ruby lithol BK (Lithol Rubine BK). A strong allergen that has a bad effect on the digestive organs, in particular the liver, and the nervous system of children, causing increased activity, lack of attention, unwillingness to sleep. Banned in a number of countries, including Russia, may be used to color the outer edges of products that are cut off and discarded.
E216
Propyl ester of paraoxybenzoic acid, Propylparaben (Propylparaben). Preservative with pronounced antimicrobial activity, inhibits the development of bacteria and fungi. Affects blood vessels, increasing blood pressure. According to some reports, it provokes allergic reactions, increases the risk of breast cancer in women, leads to infertility in men.
E233
E239
Hexamethylenetetramine, Urotropin (Hexamethylene Tetramine). It is used for the conservation of red caviar, in winemaking, cheese making, yeast cultivation. With a tendency to allergies causes skin irritation, there is information about the carcinogenicity of the additive.
E240
Formaldehyde (Formaldehyde). A strong preservative and antiseptic, it may be present in canned food, mainly fish caviar. It is carcinogenic, when ingested it leads to intoxication - pale skin, headache, weakness, shortness of breath.
E241
Guaiac gum, Guaiac resin. When it enters the stomach, it provokes inflammation of the mucous membrane, in large doses it acts as a poison.
E388 and E389
Thiopropionic acid (Thiodipropionic Acid) and its derivative Dilauryl thiodipropionate (Dilauryl Thiodipropionate). Antioxidants, before the ban, were used in the manufacture of edible fats and oils.
E403
Ammonium alginate (Ammonium Alginate). An alginic acid derivative, used as an alternative to yeast, not allowed in other products. It manifests itself as an allergen and irritates the skin. The consumption rate is no more than 10 grams per 1 kilogram of a person's weight per day.
E424
Curdlan. Before the ban, it was used as a thickener, shaper and gelling agent.
E462
Ethylcellulose (Ethyl Cellulose). Food thickener, promotes inflammation of the mucous membranes of the digestive system, acute indigestion, skin allergic manifestations, nervousness and hyperactivity in children.
E463
Hydroxypropylcellulose (Hydroxypropyl Cellulose). Prevents stratification of liquids, settling of fine particles of turbidity. It is added to ice cream and other dairy products, baking powders. Causes upset stomach and intestines.
E512
Chloride tin(Stannous Chloride). It is prohibited on the territory of the CIS countries, but in European countries it is an emulsifier.
E537
Iron hexacyanomanganate (Ferrous Hexacyanomanganate). Registered as an additive that prevents the appearance of lumps in bulk products.
E557
Zinc silicate (Zink Silicate). Anti-caking and clumping product, emulsifier.
E916, E917
Iodates: calcium (Calcium Iodate) and potassium (Potassium Iodate). Enrich products with iodine, improve the quality of flour.
E918, E919
Nitrogen oxides (Nitrogen Oxides) and Nitrosyl chloride (Nitrosyl Chloride). Very toxic.
E922, E923
Persulfates: potassium (Potassium Persulphate) and ammonium (Ammonium Persulphate). Used for bleaching flour. Irritate skin, mucous membranes, respiratory tract.
E924b
Calcium bromate (Calcium Bromate). It provokes the rapid development of cancer cells.
E925, E926
Chlorine and Chlorine Dioxide. In high concentrations, toxic.
E929
Acetone Peroxide. Some countries use the additive to improve the properties of flour and bread.
E945
Chlopentafluoroethane, Chloropentafluoroethane (Chloropentafluoroethane). Propellant and anti-flaming. Under the influence of ultraviolet, it decomposes, releasing radicals that destroy ozone in oxygen, including the ozone layer of the planet. Inhalation of the substance or its vapors leads to suffocation, asthma, pulmonary edema.
E952
Sodium cyclamate (Sodium Cyclamate). Synthetic sweetener, 30-50 times sweeter than sugar. Contained in diabetic products, carbonated and hot instant drinks, confectionery. May release toxic and teratogenic metabolites when broken down by intestinal bacteria, increases risk of bladder cancer when tested in rats. Used in more than 55 countries with a maximum allowable daily dosage of 10 milligrams per 1 kilogram of body weight.
Very dangerous
E123
Amaranth– described in Prohibited.
E510
Ammonium chloride (Ammonium Chloride). Emulsifier, acidity regulator, salt substitute. A large concentration of vapors of a substance can cause respiratory arrest and death, therefore it is considered safe only conditionally and is prohibited in many countries. In Russia, it is involved in the production of flour, improves the properties of finished bakery products.
E513е
Sulfuric Acid. Used in yeast production, regulates the acidity of alcoholic beverages. Very aggressive - getting on the skin, leads to burns and tissue necrosis, inhalation of vapors may cause chemical burns of the mouth, nose and eyes, cough, swelling of the larynx and bronchi, pneumonia.
E527
Ammonium hydroxide (Ammonium Hydroxide). Acidity regulator - neutralizes the acids of cocoa beans in the manufacture of chocolate. It provokes indigestion, badly affects the kidneys and liver. Not used in Europe, Australia, New Zealand, but still allowed in Russia.
Dangerous
E102
Tartrazine (Tartrazine). Cheap synthetic dye. Included in drinks, confectionery, fruit and vegetable preserves, yoghurts, mustard, soups. Causes allergies in the form of a skin rash, in children - hyperactivity and attention deficit. According to the norms, the amount of the substance should not exceed 100-150 milligrams per 1 kilogram of the finished product or 7.5 milligrams per 1 kilogram of body weight.
E110
Sunset Yellow FCF. It is extracted from petroleum products and is included in jellies, marzipans, creams, ice cream, sweets, canned fish, cheese sauces, soups. Causes skin rash, nasal congestion and runny nose, gastrointestinal disorders, kidney problems. Dangerous with a tendency to allergies or intolerance to aspirin, in childhood.
E120
Carmine. The source of this expensive dye is the females of some insect species. Gives products a persistent orange, red or purple color. It is used in meat and fish processing, dairy and confectionery industries, gives color to alcohol and soft drinks, sauces and ketchups. Occasionally causes allergies, up to anaphylactic shock.
E124
Ponceau 4R, Crimson 4R (Ponceau 4R). The meat, fish, confectionery industry cannot do without it, it tints drinks, desserts, canned fruits. A number of countries recognized as a carcinogen and a strong allergen, in Russia it is allowed subject to the norms - up to 0.7 milligrams per 1 kilogram of body weight per day. Previously, the norm was 4 milligrams, and unscrupulous manufacturers still adhere to it.
E127
Erythrosine– described in Prohibited.
E129
Red charming (Allura Red AC). It is extracted from coal tar as a replacement for the E123 dye. Included in semi-finished products, sweets, sauces. Potentially dangerous for children - can provoke ADHD (attention deficit and hyperactivity disorder). According to other studies, it has an anti-carcinogenic effect, blocking the action of cancer-causing substances.
E155
Chocolate brown (Chocolate Brown HT). Mixture of azo dye with coal tar. It is added to semi-finished products, chocolate biscuits and muffins, ice cream, marshmallows. Undesirable for children and allergy sufferers, bad for the kidneys and liver. Banned in many states.
E180
Ruby Lithol VK– described in Prohibited.
E201
Sorbate sodium(Sodium Sorbate). A popular preservative that extends the shelf life of margarines, cheeses, meat, sausage and fish products, canned food and tomato products, sweets, soft drinks and alcoholic drinks, dietary products. The permissible daily allowance is up to 25 milligrams (in terms of sorbic acid) per 1 kilogram of a person's weight. Allergenic in high doses.
E220
Sulfur Dioxide. Gas with a strong odor, prevents vegetables and fruits from rotting. It is added to alcohol, citrus fruits are processed during transportation, warehouses are fumigated. Highly toxic - when inhaled, it causes coughing, hoarseness, rhinitis, suffocation; with prolonged contact, vomiting, incoherent speech, and pulmonary edema are noted. Allowed subject to consumption standards.
E222
Sodium hydrosulfite (Sodium Hydrogen Sulphite). Serves as a preservative, antioxidant, refrigerant, reducing agent, bleach and color stabilizer. Found in condiments, dried and canned fruits, frozen vegetables and seafood, wines, juices, sweets and sugary confectionery. Dangerous allergic reactions, diseases of the stomach and intestines, destroys thiamine (vitamin B1).
E223
Pirosulfite (Metabisulphite) sodium (Sodium Metabisulphite). Prevents darkening of raisins, starch and potatoes, vegetable and fruit purees, added to alcohol, confectionery and sweets. When heated above 65 degrees or mixed with water, it releases sulfur dioxide, a toxic allergen gas. Refers to harmful and irritating, although permitted substances. With a daily intake of up to 0.7 milligrams per 1 kilogram of body weight, it is considered safe.
E224
Potassium pyrosulfite (Disulphite) (Kalium Metabisulfite). Interchangeable with preservative E223, but preferred due to lack of effect on sodium balance in the body. Direct contact leads to irritation and narrowing of the airways, causing asthma attacks and other side effects.
E228
Hydrosulfite (Bisulfite) potassium (Potassium Hydrogen Sulphite). Preservative, antioxidant, bleach and color stabilizer, inhibits the growth of fungi and bacteria. Contained in wines and products made from starch and sugar, fruit and vegetable products. With frequent use above the norm (0.7 milligrams per 1 kilogram of body weight in terms of sulfur dioxide) causes allergies and asthma, gastrointestinal pathologies, increased activity and attention deficit in children. Destroys vitamin B1.
E242
Dimethyldicarbonate (Dimethyl Dicarbonate). An ester of dicarbonic acid with antimicrobial properties. It is used in the production of wines, soft drinks and soft drinks, including iced tea, with a dosage of up to 250 milligrams per 1 liter. After getting into the product, it decomposes, but when working with the additive, protective equipment is required - it irritates the skin and respiratory organs.
E400
Alginic acid (Alginic Acid). A viscous substance extracted from algae. Stabilizer and thickener, maintains consistency and increases the viscosity of food. It is necessary for marmalades, jellies, jams, berry and fruit pastes, canned meat and fish, processed cheeses, sauces. It removes radionuclides and heavy metals, but is not digested in the human body, therefore it is unsafe for diseases of the gastrointestinal tract.
E401, E402, E404
Alginates: sodium (Sodium Alginate), potassium (Potassium Alginate), calcium (Calcium Alginate). Salts of alginic acid - additives E400. They are used as thickeners and gelling agents. Daily consumption of E401 - up to 20 grams per 1 kilogram of human body weight, E402 - 10 grams, E404 - 20 grams in combination with other alginates.
E405
Propane glycol alginate, Propan-1,2-diol alginate (Propan-1,2-diol alginate). Turbidity Stabilizer – prevents product particles from settling. It is used in the manufacture of beverages, including cocoa, to prevent liquid segregation and cloudiness. The dose of consumption is up to 70 milligrams per 1 kilogram of body weight per day.
E501
Carbonate (Hydrocarbonate) potassium (Potassium Hydrogen Carbonate). The admixture of soda, in the manufacture of soft drinks, is a stabilizer and acidity regulator. In suspension, it is dangerous - inhalation of the substance leads to cough, runny nose and asthma attacks in chronic patients, contact with the skin causes irritation and eczema.
E503
Carbonate (Hydrocarbonate) ammonium (Ammonium Carbonate). It is used as a baking powder for baking dough, replacing soda and yeast or enhancing their properties. Dangerous in its original state - due to the release of ammonia, it is toxic.
E620
Glutamic acid (Glutamic Acid). An "exciting" amino acid and a widely used flavor enhancer in canned foods and food concentrates. Exceeding the maximum daily doses of 120 milligrams per 1 kilogram of body weight causes palpitations, weakness, numbness of the neck and back.
E636
Maltol (Maltol). Substance with a fruity-caramel odor. Stabilizes, enhances or changes the taste and aroma of foods. Involved in the production of chocolate, cocoa, essences, tea, coffee, soft drinks, canned fruits and vegetables, bakery products. Potentially dangerous - large doses contribute to the accumulation of aluminum in the brain, causing Alzheimer's disease. Permissible use - 1.4 grams per 1 kilogram of weight.
E637
Ethylmaltol (Ethyl Maltol). 4-6 times stronger than E636, enhances the taste and aroma of sweets, confectionery, sour-milk products, sauces, gives the effect of fat to non-caloric products - yogurt, mayonnaise, ice cream. The effect on the body has been little studied, the substance is prohibited in many countries.
Carcinogenic (cancerous)
The potential danger of these additives is in stimulating the development of cancerous tumors. Many of them are very allergenic, have a toxic effect on the digestive organs, and cause hyperactivity in children:
E131
Blue Patent V (Patent Blue V) . Synthetic dye from blue to purple. Contained in sweets, carbonated drinks, meat products, sausages.
E142
Green S (Green S). It is found in mint sauce, green peas, ice cream, desserts, sweets, and is used to color eggs.
E153
Vegetable charcoal, charcoal (Vegetable Carbon). Colors juices, cheese casings, jelly candies, confectionery.
E210 and E211, E212, E213
Benzoic Acid and its derivatives Benzoates: sodium (Sodium Benzoate), potassium (Potassium Benzoate), calcium (Calcium Benzoate). Preservatives for brewing, production of margarines, sauces, jams, juices, ice cream. In combination with ascorbic acid (additive E300), they form benzene, a strong carcinogen. The norm is up to 5 milligrams per 1 kilogram of weight per day, the excess affects the functioning of the kidneys and liver.
E214 and E215
Ethyl ester of para-hydroxybenzoic acid, Ethylparaben (Ethylparaben) and its sodium salt (Sodium Ethyl Para-hydroxybenzoate). Strong allergens, upon contact with the skin, lead to dermatitis, eye irritation. The norm is up to 10 milligrams per 1 kilogram of body weight per day.
E216
Propylparaben– described in Prohibited.
E219
Methylparaben sodium salt, Para-hydroxybenzoic acid methyl ester sodium salt (Sodium Methyl Para-hydroxybenzoate). Preservative and sterilizing additive, protects jams, canned food, soups, breakfast cereals and sweets from the growth of bacteria and fungi, stops the maturation of wines. The daily norm is up to 10 milligrams per 1 kilogram of body weight.
E230
Biphenyl, Diphenyl (Biphenyl, Diphenyl). When applied to the peel of fruits and berries, it retains their presentation. Irritating to eyes and respiratory tract, causing skin reactions, toxic to the liver, kidneys, nervous and cardiovascular systems.
E240
Formaldehyde– described in Prohibited.
E249
Potassium Nitrite (Potassium Nitrite). Preserves and improves the color of sausages, meat and fish products, prevents the appearance of botulinum toxin. It has a toxic and mutagenic effect on the body.
E280 and E281, E282, E283
Propionic acid (Propionic Acid) and its salt Propionates: sodium (Sodium Propionate), calcium (Calcium Propionate), potassium (Potassium Propionate). They are used as preservatives in the manufacture of bakery products and cheeses. In a concentrated form, the E280 additive causes burns, provokes wounds and ulcers in the stomach, so its derivatives are used.
E310
Propyl gallate (Propyl Gallate). Antioxidant, protects mayonnaise, margarine, soup concentrates, chewing gums from oxidation. Causes allergic reactions, including asthma attacks, gastrointestinal irritation.
E945
Cotton pentafluoroethane– described in Prohibited.
Stomach upset
E338 and E339, E340, E341, E343
Orthophosphoric acid (Phosphoric Acid) and its salt Phosphates: sodium (Sodium Orthophosphates), potassium (Potassium Phosphates), calcium (Calcium Phosphates), magnesium (Magnesium Phosphates). Used as drink acidifiers, added to baking powders, soups, cheeses and sausages, sweets. Increase the acidity of the body, wash out calcium. At high concentrations, the acid leads to burns, nosebleeds, crumbling of teeth.
E450
Pyrophosphates (Diphosphates). Salts and esters of pyrophosphoric acid are found in meat and confectionery products. In large doses, they interfere with the absorption of calcium, causing the deposition of salts in the kidneys and osteoporosis.
E461
Methylcellulose (Methyl Cellulose). As a thickener, it is included in ice cream, juices, sauces, increases the volume of dough, and is present in carbonated drinks.
E462 and E463
Ethylcellulose and Hydroxypropylcellulose– are described in Unresolved.
E465
Ethyl methylcellulose (Ethyl Methyl Cellulose). Forms and stabilizes foam in desserts, improves the consistency of liqueurs, is added to jellies, sweets, ice cream, cheese products.
E466
Carboxymethylcellulose (Sodium Carboxy Methyl Cellulose). Forms a stable viscous colloidal solution, added to ice cream, desserts, creams and sauces, casings for meat and fish.
bowel disorder
E154
Brown FK– described in Unresolved.
E626 and E627, E628, E629
Guanilic acid (Guanylic Acid) and Guanilates: sodium disubstituted (Sodium Guanilate), potassium disubstituted (Dipotassium 5-guanylate), calcium (Calcium 5-guanylate). Flavor modifiers are made from tissues of animals and fish. Present in cheeses and soy sauce, sausages and meat products, soups and instant noodles, canned vegetables, chips, crackers and other snacks. They affect the gastrointestinal tract and blood pressure, are contraindicated for allergy sufferers, patients with rheumatism and gout, pregnant women and children.
E630 and E631, E632, E633
Inosinic acid (Inosinic Acid) and its salt Inosinates: sodium (Disodium Inosinate), potassium disubstituted (Dipotassium 5-inosinate), calcium (Calcium 5-inosinate). Produced from tissues of animals and fish, bacterial sugar enzymes. Purpose - to enhance the aroma of spices, snacks, broths and instant soups. In addition to gastric and intestinal disorders, they lead to skin rashes, exacerbation of asthma, and gout.
E634, E635
Calcium nucleotides (Calcium Nucleotides) and disubstituted sodium ribonucleotides (Disodium 5-ribonucleotides). In nature, they are found in fungi, tissues of animals and fish, for industrial purposes they are synthesized during the fermentation of glucose. The properties and side effects are similar to glutamates, guanylates, inosinates.
Skin diseases
E151
Brilliant Black BN (Brilliant Black BN). Browns desserts, dairy products, cheeses, semi-finished products, pasta, condiments, sauces, spirits. The norm is up to 1 milligram per 1 kilogram of body weight per day. Causes skin reactions, gastrointestinal diseases, sarcoma.
E160a
Carotenes (Carotenes). Sources of vitamin A, tint dairy and confectionery, soft drinks, sauces. They are considered harmless, but in excess they are deposited in the liver and fats, leading to carotenemia - yellowing of the skin. May stimulate cancer in people at risk.
E231 and E232
Orthophenylphenol (Orthophenyl Phenol) and his salt - Orthophenylphenol sodium (Sodium Orthophenyl Phenol). Preservatives used for external processing of citrus fruits. They irritate the skin and mucous membranes, can cause burns to the eyes and respiratory tract, and when ingested, provoke vomiting, convulsions. Do not consume more than 0.2 milligrams per 1 kilogram of body weight per day.
E239
Urotropin– described in Prohibited.
E311 and E312
Octyl gallate (Octyl Gallate) and Dodecyl (Lauryl) gallate (Dodecyl Gallate). Antioxidants, used in fatty foods, prevent rancidity of oils and margarines. They cause allergic manifestations on the skin, including flushing, rash and eczema, as well as hyperactivity and irritation of the gastric mucosa.
E320
Butylhydroxyanisole (Butylated Hydroxyanisole). Contained in animal and vegetable fats, sauces, soup concentrates, confectionery. When combined with nitrates, it acquires mutagenic properties, changing the DNA of cells. The daily dose is up to 0.5 milligrams per 1 kilogram of body weight.
E907
Poly-1-decene hydrogenated (Hydrogenated poly-1-decenes). The glazing agent is used in the manufacture of dried fruits, sugary confectionery and bakery products. When exceeding the norm of 6 milligrams per 1 kilogram of body weight, it reduces the bioavailability of fatty acids.
E951
Aspartame (Aspartame). A sugar substitute found in sweet and low-alcohol drinks, chewing gum, yogurt, sweets, confectionery. With prolonged use causes allergies, headaches, insomnia, depression, weight gain. According to experiments on rodents increases the risk of cancer.
E1105
Lysozyme (Lysozyme). Enzyme and natural antibacterial agent, extracted from egg protein of chickens, including genetically modified breeds. It is used as a preservative in the manufacture of cheese and other dairy products. May cause skin rashes and headaches.
Pressure
E154
Brown FK– described in Unresolved.
E250
Sodium nitrite (Sodium Nitrite). Preservative and color improver for meat and fish products. Poisonous toxic substance, can form carcinogenic compounds, cause chronic obstructive pulmonary disease. Expands blood vessels, reduces muscle tone and pressure.
E252
Potassium Nitrate (Potassium Nitrate). It is used in cheeses, sausages, meat products. With prolonged use, even in small quantities, it causes anemia, abdominal pain, vomiting, muscle weakness, pressure drop, irregular pulse.
Dangerous for children
E270
Lactic acid (Lactic Acid). Natural preservative and antioxidant, present in fermented milk and confectionery products, involved in the production of soft drinks and beer. Harmless for adults, but contraindicated in infants - they have not yet developed enzymes for the absorption of the supplement.
suspicious
E104
Choline Yellow (Quinoline Yellow). Added to fish, groceries, chewing gum, colored dragees, cough drops. It is suspected of irritation and inflammation of the skin, allergic reactions, hyperactivity in children. The daily rate has been reduced from 10 to 0.5 milligrams per 1 kilogram of body weight.
E122
Azorubine, Karmazin, Karmoisin (Azorubine, Carmoisine). Derivative of coal tar, colors drinks and juices, jams, confectionery. The allergen, especially dangerous for asthmatics and people with aspirin intolerance, causes hyperactivity and decreased concentration in children.
E141
Chlorophyll copper complexes (Chlorophyll Copper Complexes). Green vegetable dye added to ice cream and dairy desserts. Due to the presence of the heavy metal copper can be hazardous. The consumption rate is no more than 15 milligrams per 1 kilogram of body weight per day.
E171
Titanium Dioxide. A bleaching agent used in milk powder, quick breakfasts, the white part of crab sticks. Possibly involved in liver and kidney disease, and if inhaled can cause cancer.
E477
Propane-1,2-diol esters of fatty acids, Ethers of propylene glycol and fatty acids (Propylene Glycol Esters Of Fatty Acids). Viscosity stabilizer and product consistency improver, most often used in fatty products. There is information about an increase in the liver and kidneys, metabolic disorders due to the supplement.
Useful
- E100 - Curcumins (Curcumin). Natural dyes with anti-inflammatory and anti-cancer properties.
- E101 - Riboflavin (Riboflavin). Vitamin B2, necessary for the health of the skin, nails, hair and thyroid gland, is involved in metabolic processes. Riboflavin sodium salt (E106) banned from use due to side effects.
- E140 - Chlorophyll (Chlorophylls). Vegetable dye, removes toxins, has anti-cancer properties. At the same time, the addition E141 Copper complexes of chlorophyll may be hazardous to health.
- E160a - Carotene (Carotene). A vital element, provitamin A. Harmful in large quantities.
- E161b - Lutein (Lutein). Natural dye, antioxidant, improves visual acuity.
- E300 - Ascorbic acid (Ascorbic Acid). Vitamin C is essential for normal metabolism.
- E306, E307, E308 – A mixture of tocopherols (Tocopherol-rich extract), Alpha-tocopherol (Alpha-tocopherol), Gamma-tocopherol (Gamma-tocopherol). Vitamin E, an important antioxidant, protects the body from the effects of toxins and lactic acid, and slows down cell aging. Additive E309 Delta-tocopherol (Synthetic Delta-tocopherol) not studied and not allowed in Russia.
- E440 - Pectin (Pectins). Natural gelling agent, thickener and moisture retainer, removes harmful substances from the body, helps to reduce cholesterol levels.
- E641 - L-Leucine (L-Leucine). An essential amino acid that gives the desired taste and aroma to confectionery and instant products.
- E642 - Lysine hydrochloride (Lysine Hydrochloride). Participates in the formation of collagen and tissue repair, maintains the health of the heart muscle, gives energy.
Harmless
- E150 - Sugar color (Plain Caramel). Burnt sugar, caramel. It is divided into subspecies: E150a is natural and safe, and E150b, E150c and E150d obtained by treatment with acids.
- E162 - Beetroot Red, Betanin (Beetroot Red, Betanin). Produced from food beets.
- E163 - Anthocyanins (Anthocyanins). Contained in extracts of red grapes, elderberry. Antioxidants, eliminate inflammation, prevent cancer.
- E170 - Calcium carbonates (Calcium Carbonate). Ordinary chalk, benefits the body, is dangerous only in case of overdose.
- E181 - Tannin (Tannin). Gives food color and astringent taste, a lot of the substance is present in tea.
- E202-Sorbate potassium(Potassium Sorbate). Salt of sorbic acid, a popular and safe preservative.
- E260 - Acetic acid (Acetic Acid). The product of the souring of grape wines, the fermentation of carbohydrates and alcohols, at a concentration of up to 30% is safe.
- E270 - Lactic acid (Lactic Acid). Harmless to adults, but not assimilated by young children.
- E290 - Carbon Dioxide. Carbon dioxide is added to carbonated drinks.
- E296 - Malic acid. Participates in metabolism.
- E297 - Fumaric acid (Fumaric Acid). Present in the cells of living organisms, safe in small quantities.
- E322 - Lecithin (Lecithins). A powerful antioxidant and an indispensable substance for the liver, brain, nervous system.
- E330 - Citric acid (Citric Acid). Harmless antioxidant involved in metabolism.
- E406 - Agar. Red algae thickener and gelling agent, even approved for baby food.
- E420 - Sorbitol, Sorbitol syrup (Sorbitol). Sweetener, emulsifier and stabilizer, when consumed up to 30-40 grams per day, is considered safe.
- E500 - Sodium Carbonates. Soda, present in baking.
- E507 - Hydrochloric acid (Hydrochloric Acid). A corrosive substance, but in the food industry it is used in the form of safe, weak solutions.
- E901, E902, E903 - Waxes: Beeswax, Candle Wax, Carnauba Wax. When processing fruits, they prevent their spoilage. E901 and E903 are used in the manufacture of icing, sweets.
- E905b, E905c, E913 - Vaseline (Vaseline, Petrolatum), Paraffin (Petroleum Wax) and Lanolin (Lanolin). Approved for processing citrus, fruits and vegetables.
- E954 - Saccharin (Gluside). Sweetener, considered harmless when used up to 5 milligrams per 1 kilogram of body weight per day.
- E955 - Sucralose (Sucralose). The safest synthetic sweetener, the daily intake is up to 15 milligrams per 1 kilogram of body weight
Impact on the human body
E320
Raises cholesterol levels
E171
Toxic influence
E232.951
Causes skin diseases
E320.322
Contain cholesterol, causes kidney disease
E341
Cause
diseases of the gastrointestinal tract
Preservatives such as E230, 231, 232 are used in the processing of fruits (that's where oranges or bananas on store shelves come from, not spoiling for years!), And they represent nothing more than PHENOL! The one that gets into our body in small doses, provokes cancer, and in large doses it is just pure POISON! Of course, they apply it for good purposes: to prevent damage to the product. And only on the skin of the fetus. And washing fruits before eating, we wash off the phenol. But do everyone and always wash the same bananas? Someone only peels, and then with the same hands takes on its flesh. That's phenol for you
Place of work MBOU "TSOSh No. 2", chemical laboratory
The study of some food products in a practical way:
1) Bananas
2) Apples
Candies
Determination of the concentration of phenol located on the surface of the banana skin:
Part of the banana skins is placed in a vessel with water (Appendix No. 1, photo No. 1). I put the other part on paper. I'm waiting for 5 minutes. Then I drop a few drops of iron (III) chloride into the water solution where the banana skin was, as well as onto the banana skin, which is on the surface of the paper,
Determination of the concentration of phenol located on the surface of the skin of an apple.
Similarly, I conduct experiments with an apple skin (Appendix 1, photo No. 2).
Determination determination of E-additives in sweets using organoleptic indicators.
All dyes can be determined using the senses. You just need to know the table in which it is written which number of the E-additive corresponds to a given color of the dye (Appendix 1, photo No. 3).
Research results
The color of ferric chloride has not changed, therefore, there is no phenol on the surface of the fruit skins, but it may be in very small quantities, which cannot be determined in a practical way (appendix No. 1, photo No. 4, photo No. 5, photo No. 6, photo No. 7).
During the study of sweets with the help of the senses, E102 (yellow dye) and E121 (red dye) were found.
conclusions
During my research work:
1) Conducted a survey among the participants of the competition.
2) Revealed what food products the participants of the competitions prefer to use in the intervals between the main meals.
3) Conducted an analysis of food products included in the diet of participants in the competition.
1. Exclude chips and crackers from your diet, as they contain a huge amount of food additives that negatively affect the human body, namely, causing diseases of the gastrointestinal tract, as well as diseases of the kidneys and liver.
2. Use products where the content of food additives is reduced to a minimum or absent altogether.
3.Products consumed between main meals should be replaced with fruits and vegetables. Since vegetables are considered a rich source of minerals, and fruits - vitamins. Fruits cleanse the body, stimulating the intestines, but it should be remembered that fruits must be thoroughly washed before eating, to get rid of phenol.
4. Eat as much greens as possible, they are a wonderful source of vitamin A in the form of carotene. The largest reserves of vitamin A are found in carrot juice.
Bibliography
Bezrukikh M.M. Talk about proper nutrition. - M.: OLMA Media Group, 2008.
Everything about everything: a popular encyclopedia for children / Comp.: Shalaeva G. et al. - M .: AST, 1995.
Gabrielyan O.S., Lysova G.G. Textbook for the graduating classes of general educational institutions. - Moscow, 2000.
Zaitsev A.N. About safe food additives and "ominous" symbols "E", the journal "Ecology and Life", No. 4, 1999.
Sarafanova L.A. Food additives: encyclopedia / L.A. Sarafanova, Ed. 2nd .- St. Petersburg: Giord Publishing House, 2004.- 808 p.
Steinberg A. I. and others. Additives to food products (Hygienic requirements and regulation). - M.: "Medicine", 1969 - 95 p.
Kharitonov S.N. Allowed and prohibited food additives, Demand magazine, No. 7, 1997.
Web sites:
http://e-dobavka.narod.ru/
Appendix No. 1
Photo No. 1-determination of the concentration of phenol located on the surface of the banana skin.
Photo No. 2 - determination of the concentration of phenol located on the surface of the skin of an apple.
Photo No. 3-determination determination of E-additives in sweets using organoleptic indicators.
Photo No. 4 - determination of the concentration of phenol located on the surface of the banana skin.
Photo No. 5 - determination of the concentration of phenol located on the surface of the skin of an apple.
Photo No. 6 - determination of the concentration of phenol located on the surface of the skin of an apple.
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Peoples' Friendship University of Russia
Faculty of Engineering
Practical work
By discipline: ecology
On the topic: "Food additives and their effect on the human body"
Completed by student: Davydova E.A.
Group: ISB-102
Accepted by: Ryzhova T. A.
Introduction
The importance of nutrition in human life reflects the expression of G. Heine "A man is what he eats", thereby emphasizing the exceptional role of nutrition in the formation of the body, the behavior of the child. The nature of nutrition affects the growth, physical and neuropsychic development of a person, especially in childhood and adolescence. Proper nutrition is an absolutely essential factor for ensuring normal hematopoiesis, vision, sexual development, maintaining the normal state of the skin, and determines the degree of the protective function of the body.
Food additives (PD) are one of the oldest inventions of mankind. They were one of the first achievements of Homo sapiens, which, along with the gift of understanding, received from nature the need for food diversity. Every day, almost every person on the globe uses with food at least one of the most popular PD - salt, sugar, pepper, citric acid.
The history of the use of food additives (acetic and lactic acids, table salt, some spices, etc.) dates back several millennia. However, only in the 19th and 20th centuries did they begin to receive special attention. This is due to the peculiarities of trade with the transportation of perishable and quickly stale goods over long distances, which requires an increase in the shelf life. The demand of a modern consumer for food products with attractive color and smell is provided by flavors, dyes, preservatives, etc. The life of a modern person is characterized by a noticeable influence of technogenic and anthropogenic factors leading to an increase in food, water and air pollution with foreign substances.
We can safely say that each of us with food, water and air receives several grams of foreign substances that are not food. But nutritional supplements also make a certain contribution. With the expansion of our knowledge of food and the improvement of food production technology, the use of food additives has also grown. The need for them has increased especially in recent times due to the increasing demand for more nutritious and more convenient food products.
But we must not forget that some types of additives, both natural and artificial, are contraindicated for certain groups of people suffering from certain diseases, many of which can cause an allergic reaction of varying severity.
According to domestic and foreign researchers, the prevalence of food allergies worldwide is increasing and varies widely across countries: from 0.01 to 50%. Food allergies usually first develop in childhood.
The role of nutritional supplements
food additive safety
Nutritional supplements- Substances associated with the manufacture of food products.
Food additives are chemical substances and natural compounds permitted by the Ministry of Health of the Russian Federation, which are not usually used as a food product or a regular food component, but are deliberately added to a food product for technological reasons at various stages of production, storage, transportation in order to obtain or facilitating the production process or individual operations, increasing the resistance of the product to various types of deterioration, maintaining the structure and appearance, or intentionally changing the properties. They improve the quality of raw materials and the final product, the terms and conditions of storage, and simplify various production processes. For example, leavening agents release gas and increase the volume of the dough, stabilizers allow you to maintain the homogeneity of a mixture of immiscible substances, thickeners increase the viscosity of products, compactors maintain the density of the tissues of vegetables and fruits. There are also substances that prevent caking and clumping, reduce the tendency of food particles to stick to each other: defoamers prevent or reduce the formation of foam; emulsifiers form or maintain a homogeneous mixture of immiscible phases such as oil and water; gelling agents texturize food by forming a gel; moisture-retaining agents prevent food from drying out; acidity regulators change and regulate the acid or alkaline composition of food; preservatives increase the shelf life of products by protecting against spoilage caused by microorganisms; antioxidants increase the shelf life of foods by protecting against deterioration caused by oxidation.
Indicesfood additives
Index- a numeric indicator placed to the right of a digit or letter.
Many products contain the designations E100, E600, etc. These are food additives. It is useful to know what additives these designations signal to us.
E700 - E800 - spare indices;
Are these additives harmful? Food experts believe that the letter "E" is not as scary as it is painted: the use of additives is allowed in many countries, most of them do not give side effects.
Food additives prohibited for use in the Russian Federation in the production of food products:
Classification of food additives
The table shows food products and their classification for the presence of food additives that have a harmful effect on the human body.
The product's name |
Nutritional supplements |
Impact on the body |
|
milk "Snowflake" |
|||
Yogurt "Song of Summer" |
carmine, "Multek K", |
||
Lemonade "Pinocchio" |
E150d, aspartame, potassium acesulfate, sodium saccharinate, sodium benzoate |
Carcinogens oppression of the gastrointestinal tract |
|
"Frutmotiv" drink |
sodium saccharinate, potassium acesulfate, sodium cyclamate, sucralose |
a large number of side effects inhibition of the gastrointestinal tract |
|
drink "Pineapple" |
carbon dioxide, sodium benzoate, |
oppression of the gastrointestinal tract, can cause oncology |
|
Chips, croutons |
monosodium glutamate, E551, sodium guanylate, sodium synosinate, sodium diacetate |
side effects in children, prohibited in baby food |
|
instant vermicelli |
betacaratin, glutamate, inosinate, sodium guanylate |
side effects in children |
|
antioxidant |
oppression of the gastrointestinal tract |
Food Supplement Safety
The safety of food additives is determined on the basis of extensive comparative studies undertaken by bodies such as the FAO-WHO Joint 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 safety of food additives is ensured by conducting mandatory extensive studies before the FAO-WHO JECFA or NPC evaluates a new food additive and possibly puts it on the list of approved food additives. 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;
• a decrease in body weight was detected, indicating non-specific toxicity or possible problems with the absorption of nutrients by the body;
· the dose of the food supplement will reach 5% of the total weight of the diet.
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.
Food additives should be added to 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, DSP, MPC is a complex, lengthy, very expensive, but extremely necessary and important process for human health. It requires constant attention and improvement.
What manufacturers are hiding
Most manufacturers, when adding food additives to their products, do not list them at all or indicate the name of the substances of which they are composed, which are not clear to most people.
For example , E 950, on the packaging of carbonated drinks it is indicated as acesulfame potassium. It contains methyl alcohol, which worsens the work of the cardiovascular system, and aspartic acid, which has an exciting effect on the nervous system and can, over time, be addictive. A safe dose is not more than 1 gram per day.
E 951- aspartame, sweetener. The National Soft Drinks Association (NSDA) filed a protest describing the chemical instability of aspartame: when heated to 30 degrees Celsius, aspartame in soda water breaks down into formaldehyde, methanol and phenylalanine. In the human body, methanol (methyl or wood alcohol) is converted to formaldehyde and then to formic acid. Formaldehyde is a substance with a pungent odor, class A carcinogen. Phenylalanine becomes toxic in combination with other amino acids and proteins. There are 92 documented cases of aspartame poisoning. Symptoms of poisoning: loss of touch, headaches, fatigue, dizziness, nausea, palpitations, weight gain, irritability, memory loss, anxiety, blurred vision, rash, seizures, loss of vision.
E 338- phosphoric acid, chemical formula: H3PO4. It causes irritation of the eyes and skin, is able to attach calcium ions, wash it out of the bones, which is dangerous for the development of osteoporosis, in which increased bone fragility occurs. Food orthophosphoric acid is used in the production of carbonated water and for the production of salts (powders for making cookies and crackers).
E 211- sodium benzoate, expectorant, food preservative in the production of marmalade, marmalade, melange, sprat, salmon caviar, fruit juices, semi-finished products. Benzoic acid (E 210), sodium benzoate (E 211) and potassium benzoate (E 212) are introduced into some foods as a bactericidal and antifungal agent (jams, fruit juices, marinades and fruit yoghurts). Food additives E210 and E211 can lead to malignant tumors. The fact is that when combined with vitamin C, benzene is formed, which damages the cells of our body and can cause oncology.
Carbon dioxide is one of the main components of carbonated drinks. It is to him that they owe their name. By itself, it is not dangerous, but those who suffer from diseases of the gastrointestinal tract should be careful, because carbon dioxide can provoke indigestion. The fact is that when this gas is combined with water, carbonic acid is formed, which irritates the mucous membrane of the stomach and intestines. This acid, on the other hand, is very unstable and decomposes with the formation of initial products: water and carbon dioxide, causing the accumulation of the latter in the intestines.
Chips and crackers contain a huge amount of carcinogens
Chips are a genius product. This is when one potato is sold at the price of a kilogram. In order for the potato to crunch, and so that it does not deteriorate and be tasty, a huge amount of substances are added to it, including, monosodium glutamate (E621), which is a flavor enhancer. This is a special kind of food taste addiction, that is, the child will never eat normal potatoes, he will always ask for potatoes with a flavor enhancer. "Specific taste qualities have a kind of addictive effect." Now the taste of chips is the least reminiscent of a real potato. At first glance, there is nothing terrible in crackers, dried bread is a primordially Russian product, but generously sprinkled with preservatives, flavorings and separators, modern crackers have acquired a new property that is unsafe for humans.
Since 2007, the Russian Ministry of Health has banned the sale of crackers and chips in school canteens. The number of diseases of the gastrointestinal tract among schoolchildren is growing exponentially. The main reason is the general fascination of children with dry food. The taste qualities of chips and crackers are achieved through the use of various flavors (although manufacturers for some reason call them spices). There are also chips without flavors, ie. with its natural taste, but according to statistics, most of our compatriots prefer to eat chips with additives: cheese, bacon, mushrooms, caviar. Is it worth saying today that in fact there is no caviar - its taste and smell were given to chips with the help of flavorings. Most hope is that the taste and smell is obtained without the use of synthetic additives, if the chips smell like onions or garlic. Still, the chances are slim. Most often, the taste of chips is artificial. The same is true for crackers. The familiar letters “E” indicated in the composition of the product and chips and crackers will help you make sure of this.
Practical part
Table No. 1
Product name |
Product class |
Manufacturer |
||
Mon "delis Rus" LLC |
milk chocolate 39% (sugar, cocoa butter (9.36%), whole milk powder, cocoa mass, whey powder, milk fat, emulsifiers (soy lecithin, E476), vanillin flavor identical to natural, sugar, peanuts (12.03 %), puffed rice (rice flour, sugar, barley-malt extract, palm oil, salt), vegetable fat (palm), wheat flour, caramel syrup (corn), whey powder, salt, thickener (E 422), emulsifiers (soy lecithin, E471), salt, soybean oil, flavors identical to natural (caramel, peanut, vanillin), sodium carbonate The candy contains peanuts, wheat protein, may contain traces of nuts. |
|||
OOO Nestle Russia |
white sugar, glucose syrup, whole milk powder, skimmed milk powder, whole roasted hazelnuts, vegetable fats cocoa butter equivalent (mixture of palm oil and shea nut butter), cocoa mass, milk fat, dry egg white, emulsifiers (soy lecithin, E 476), natural identical flavors (hazelnut, |
|||
"Romashkino" |
Glazed cheese with milk fat substitute coconut M.D.Zh. |
"Obninsk Dairy Products" |
Curd product with vegetable fat (normalized milk, milk fat substitute, skimmed milk powder, using starter, milk-clotting enzyme, calcium chloride), sugar, confectionery glaze (sugar, lauric-type cocoa butter substitute, cocoa powder, emulsifiers (E 322 , E476), flavoring, cottage cheese butter, milk fat substitute (vegetable oils, antioxidants (E319, acidic acid), coconut flakes, thickener - potato starch, preservative - potassium sorbate, flavoring identical to natural - vanillin. |
|
"Red Price" |
Instant vermicelli |
000 Improd |
Baking wheat flour of the highest grade, palm oil, water, salt, durum wheat flour (durum), flour improver "Plex" (salt, thickener E 1400, antioxidant E 330, emulsifiers: E 452, E 471, E 322) |
|
"Dessert Master" |
mini rolls |
LLC "Ramensky Confectionery Plant" |
glucose syrup, sugar, palm oil, premium wheat flour, egg products, cocoa butter substitute, water, cocoa powder, baking powder (E500ii, E450i), emulsifier (E471), water-retaining agent (glycerin, propylene glycol), preservative ( sorbic acid), citric acid, flavors identical to natural "vanillin", "chocolate", salt. |
Table number 2
Product name |
Found nutritional supplements |
Class of food additives |
Impact on a person |
|
Stabilizers Stabilizers Emulsifier |
Considered harmless Considered harmless |
|||
Stabilizers |
||||
"Romashkino" |
Antioxidants Stabilizers antioxidants |
allergy development harmful effect has not yet been established, allergic reaction |
||
"Red Price" |
Polysaccharide Antioxidants Stabilizers Emulsifier antioxidants |
Harmful action not yet established individual intolerance to citric acid leads to the formation of malignant tumors. Harmful action not yet established Allergy Development |
||
"Dessert Master" |
Emulsifier stabilizer Emulsifier |
Considered harmless leads to the development of osteoporosis considered harmless |
Conclusion
At present, there is no one who knows exactly how a living organism works, and no one who can improve its work. Any modernization, modification of the products that we eat inevitably worsens the quality of these products for our body, and the modifications and improvements themselves lead to undermining health. Try to use natural products that do not contain synthetic substances, avoid deceiving your own body with various flavor enhancers, color enhancers, sugar substitutes. Believe me - caries is much more pleasant than thyroid cancer and kidney stones.
Literature
1. Ivanov I. R. Food hygiene. - St. Petersburg: Peter, 2001.
Internet resources:
2. Skurikhin I. M., Nechaev A. P. Everything about food from the point of view of a chemist
(www.grunwald.ru/eco)
3. Yager E. M. Preservatives in the food industry
(www.goodsmatrix.ru)
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It is worth remembering that different people can tolerate the same supplement differently. Someone is completely calm, and someone is allergic to this additive and knows that a certain food additive affects his body in a certain way, but sometimes it is not easy for him to understand these codes ... There are additives that are safe according to by order of the Ministry of Health and Social Development, but in some people they can provoke an asthma attack or arrhythmia. Therefore, such people simply need to know what exactly is hidden behind the code and know the reaction of their own body to this supplement. For example, I want to talk about glutamate. In the food industry, this substance is known as monosodium glutamate, flavor enhancer E-621. It creates the taste of meat. It is added to soups and instant noodles, canned food, sauces, prepared foods, seasoning mixes, marinades, chips and sausage. This substance has a lot of side effects. In people who are sensitive to it, it can cause asthma attacks, hives, headaches. How common are these problems? In studies sponsored by interested people (manufacturers) of glutamate, they occur in 1.8% of people, in independent studies - in 33%. High consumption of foods with glutamate can provoke the so-called "Chinese restaurant syndrome": headache, heart palpitations, nausea, chest pain, drowsiness and weakness. Here are some food additives that can harm the human body. These include:
E103, E105, E121, E123, E125, E126, E130, E131, E142, E153 - dyes. Contained in sweet sparkling water, lollipops, colored ice cream. Can lead to the formation of malignant tumors.
E171-173 - dyes. Contained in sweet sparkling water, lollipops, colored ice cream. Can lead to liver and kidney disease.
E210, E211, E213-217, E240 - preservatives. There is in canned food of any kind (mushrooms, compotes, juices, jams). Can lead to the formation of malignant tumors.
E221-226 - preservatives. Used for any kind of preservation. Can lead to diseases of the gastrointestinal tract.
E230-232, E239 - preservatives. Contained in canned food of any kind. May cause allergic reactions.
E311-313 - antioxidants (antioxidants). There are in yoghurts, dairy products, sausages, butter, chocolate. May cause diseases of the gastrointestinal tract.
E407, E447, E450 - stabilizers and thickeners. Contained in jams, jams, condensed milk, chocolate cheese. May cause liver and kidney disease.
A number of food additives are considered potentially dangerous for people with chronic diseases, children, etc.
People prone to allergies should avoid products containing additives E131, E132, E160b, E210, E214, E217, E230, E231, E232, E239, E311, E312, E313, E951;
E102, E107, E122, E123, E124, E155, E214, E227 can provoke attacks in patients with asthma;
Indigestion can cause E338, E339, E340, E341, E407, E450, E461, E463, E465, E466;
For young children, additives E249, E262, E310, E311, E312, E320, E514, E623, E626 - E635 are undesirable;
E320 is not recommended for people with high blood cholesterol;
The cause of thyroid dysfunction can be E127;
Despite the prejudices that exist among many individual consumers, nutritional supplements, in terms of severity, frequency and severity of possible diseases, should be classified as substances of minimal risk. 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. 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. So, let's look at the groups of food additives.
I chose this topic of research work, because today the problem of proper nutrition concerns everyone, and especially children. Modern students instead of wholesome food use crackers, chips, carbonated drinks, hamburgers, chewing gums, without thinking about their harm to health. This prompted me to analyze the composition of such children's delicacies and make recommendations for their use. What are these products? How do they affect the body? I will try to answer these questions.
The ancient Romans have a wise saying: "We eat in order to live, but we do not live in order to eat."
Nutrition is one of the basic needs of the human body.
Unfortunately, watching peers, friends, acquaintances, students of our school, I noticed that very often they are tormented by stomach diseases.
This prompted me to do research.
Target research work:
determine what these products are, how they affect the human body.
Hypothesis:
if you have information about the presence of food additives in food and the effects of these substances on the body, then the likelihood of maintaining health increases.
Tasks research work:
1. Analyze the composition of such delicacies common among children as chips, crackers, carbonated sweet drinks.
2. Reveal the knowledge of school students about food additives.
So far, I have questions, the answers to which I want to find in the course of my work.
Every day, almost every person on the globe uses with food at least one of the most popular food additives - salt, sugar, pepper, citric acid. Today it is impossible to do without nutritional supplements. What are nutritional supplements?
Definition of food additives
According to the World Health Organization, food additives are naturally occurring compounds and chemicals that are not normally consumed by themselves, but are deliberately introduced into foods in limited quantities. In different countries, about 500 food additives are used in food production.
Additives regulate the moisture content of products, grind and loosen, emulsify and compact, bleach and glaze, oxidize, cool and preserve, etc.
A numbering system has been developed to classify additives. The European Commission for Food Additives labels a chemical compound with the letter "E". Each additive is assigned a three or four digit number.
The classification according to the purpose according to the proposed system of digital codification of food additives is as follows:
E 100 - E 182 - Dyes, i.e. color enhancers or restorers;
E 200 - E299 - Preservatives that increase the shelf life, sterilize and protect the product from bacteria;
E300 - E399 - Antioxidants are designed to curb the oxidation process;
E400 - E499 - Stabilizers that retain the consistency of this product;
E500 - E599 - Emulsifiers;
E600 - E699 - Flavor and aroma enhancers;
E900 - E999 - Antiflamings, so called anti-foam substances;
E1000 and above - Glazing agents, sweeteners for juices and various confectionery products.
Since there are a lot of food additives, it makes no sense to describe in detail all the existing ones. Firstly, there are many of them, and secondly, only the most popular ones are used in production.
These are E251 - sodium nitrate and E252 - potassium nitrate. Without these additives, it is impossible to imagine sausages. In the process of processing, minced sausage loses its pale pink color, turning into a gray-brown mass. Then nitrates and nitrites come into play, and now a boiled veal-colored sausage “looks” at us from the window. Nitroadditives are found not only in sausages, but also in smoked fish, sprats, and canned herring. They are also added to hard cheeses to prevent swelling. Products containing these additives should not be consumed by people suffering from liver and intestinal diseases.
Are there safe food supplements? And how do you know if a given product contains a harmful or harmless additive? Let's try to figure it out.
Only a small number of nutritional supplements can be called truly harmless, but even their doctors do not recommend using them for children under 5 years old.
E100 - Curcumin, a dye that can be found in vessels, ready-made dishes with rice, jam, candied fruits, fish pates.
E363 - Succinic acid, an acidifier, is found in desserts, soups, broths, dry drinks.
E504 - Magnesium carbonate, which is a baking powder for dough. May be found in cheese, chewing gum and table salt.
E957 - Thaumatin, this sweetener can be found in ice cream, dried fruits, sugar-free chewing gum.
E620 - Glutamic acid and E621 - glutamate, which are used to enhance and preserve the taste of foods.
Also, glutamic acid and its salts cannot be called harmful compounds. On the contrary, the heart muscle and brain need this acid. But with an excess, it begins to have a toxic effect, especially on the liver and pancreas. Therefore, it is better to eat no more than two meals a day containing this supplement. All other dishes on this day should not contain glutamates.
The most harmful food additives can be considered preservatives and antioxidants. Preservatives violate biochemical reactions and in the environment in which such a drug is present, life becomes impossible. Therefore, bacteria die and the product lasts longer from spoilage.
A person consists of a huge number of very different cells and has a greater mass when compared with a single-celled organism. Therefore, unlike unicellular organisms, it does not die from the use of a preservative (in some cases, also because the hydrochloric acid contained in the stomach destroys the preservative). But, if a large dose of preservatives enters our body, the consequences can be very sad.
There are also prohibited additives. These include additives, according to which it is proved that their action brings not only harm to health, but also leads to various diseases:
Malignant tumors: E103, E105, E121, E123, E125, E126, E130, E131, E142, E152, E210, E211, E213, E217, E240, E330, E447, E924;
Disease of the gastrointestinal tract: E221-226, E320-322, E338-341, E407, E450, E461-466;
Allergy: E230-232, E239, E311, E900, E901, E902, E904;
Diseases of the liver and kidneys: E171-173, E320-322.
Most manufacturers, adding food additives to their products, do not indicate them at all or indicate the name of the substances of which they are composed, which is not clear to most people.
For example: E951 - aspartame, sweetener. It can cause poisoning, headaches, palpitations, memory loss, seizures, and vision loss. In addition to aspartame, sweeteners E950 and E952 are often used.
E338 - phosphoric acid. Causes irritation to eyes and skin. This acid is used to produce carbonated water and to obtain salts (powders for making cookies and crackers).
E211 - sodium benzoate, is mainly used in the production of jam, marmalade, sprat, salmon caviar, fruit juices and various semi-finished products.
Food additives E210, E211, E212 - are introduced into some food products as a bactericidal and antifungal agent. Usually these are jams, fruit juices, marinades and fruit yoghurts.
Additives E210 and E211 can lead to malignant tumors. Due to the fact that when combined with vitamin C, benzene is formed, which damages the cells of our body, these supplements can cause oncology.
Carbonated drinks with food additives
Carbon dioxide is one of the main components of our favorite carbonated drinks. It is to him that they owe their name. By itself, it is not dangerous, but those who suffer from diseases of the gastrointestinal tract need to be careful because carbon dioxide can provoke digestive disorders or a pain attack.
E950, carbonated drinks contain methyl alcohol, which worsens the functioning of the cardiovascular system. It has a stimulating effect on the nervous system and can, over time, become addictive. A safe dose is not more than 1 gram per day.
Chips and crackers with food additives
Chips are generally a brilliant product. This is when only one potato is sold at the price of one kilogram.
Chips and crackers contain a huge amount of carcinogens.
In order for the potato to crunch, not to spoil and be tasty, a huge amount of substances are added to it, including sodium glucomate (E621), which is a flavor enhancer. This is a special kind of food taste addiction, that is, the child will never eat normal potatoes, he will always ask only for potatoes with a flavor enhancer. Now the taste of chips is the least reminiscent of the real one. home-cooked potatoes.
At first glance, there is nothing wrong with crackers, just dried bread, but it is sprinkled with a large number of preservatives, flavors and separators. Modern crackers have acquired a completely new property and taste that is unsafe for mankind. Every year, the number of diseases of the gastrointestinal tract among schoolchildren is growing at a tremendous rate. The main reason for this is the fascination of children with this dry food.
Swedish scientists have determined that potato chips, french fries and hamburgers contain so many carcinogens that their lovers are doomed to cancer. Here we are talking about the carcinogen acrylamide.
Having done a series of experiments, modern scientists have found that when carbohydrates - the main component of rice, potatoes and flour products - are heated to a high temperature, the process of formation of acrylamide substance occurs. According to the International Agency for Cancer Research, acrylamide causes gene mutation, when it is used, malignant tumors of the stomach appear, and irreparable damage is caused to the central and peripheral nervous system.
We spent sociological survey among the guys second classes in which they took part 38 human. From the answers to the questions in the questionnaire it follows that:
- 53 % of the respondents do not pay attention to the composition of the foods they eat;
- 95 % do not know how index E stands for.
- 75 % agreed that it is necessary to pay attention to the composition of the product and use such products less often.
- 80 % of respondents believe that a person should have information "about what he eats."
Also, in the course of the work, questioning. The analysis of the survey showed that
- 84 % of the students surveyed consume certain foods in their diet, they are very fond of carbonated drinks, crackers, chips.
Of them 26 % consume carbonated water, crackers and chips very often.
60 % noted that parents use semi-finished products in preparing home-cooked food.
Analysis of the qualitative composition of chips
Chips "Lays" contain additives: E621, E631, E627
Chips "Estrella" - E621, E627, E631
Chitos chips - E621, E551
Analysis of the qualitative composition of carbonated drinks
Lemonade contains the following additives: E330, E211, E952, E951, E950, sodium saccharate
In Pepsi drink - E338 - phosphoric acid, E330, E124, E152,
In orange juice TOV "Sandora" by technology "PepsiCo Inc" - E950, E951, E952, E954, E330, E221
As a result of the study of samples of carbonated drinks, food additives such as E211 - sodium benzoate, E338 - phosphoric acid, sweeteners E951, E952, E953, and carbon dioxide were found, which can lead to serious illnesses.
As a result of the study of samples of chips and crackers, a high content of flavors and flavor enhancers was revealed, such as E621 - monosodium glutamate, E551 - silicon dioxide, E631 - sodium inosinate and many others.
During the study:
1. Systematized theoretical material on food additives in food.
2. A connection has been established between the food additive and its effect on the human body.
3. Developed recommendations for the use of products containing food additives.
4. The main food additives used in the production of carbonated drinks, chips, crackers have been identified.
Having studied the theoretical material about preservatives, we came to the conclusion that today we cannot do without food additives, so we should not be afraid of the letter "E" on the labels.
In order to prevent serious diseases associated with the use of products with food additives, pay attention to the labeling and expiration date of the product, do not buy products with unnatural bright colors, a large number of various food additives. Choose fresh raw vegetables and fruits.
If you are prone to allergic reactions, avoid foods containing additives that cause allergies from your diet.
Use fast food only in emergency cases, try to eat less products with a long shelf life, especially smoked and canned.
Use only natural products for feeding infants and young children, try to drink sweet sparkling water as little as possible, eat chips and crackers.
In my research work, I tried to understand the categories of food additives, their purpose, and the impact on the human body. Learned to identify unsafe food additives.