Additive or ingredient

If the use of additives is to be reduced, it is first of all necessary to know precisely what kind of chemical reactions the additives influence. Next, if the reaction is a deteriorative reaction, it should be determined if the reaction may be influenced by the selection of raw materials. If this is not possible, ingredients should be sought that could give the same effects on the deteriorative reaction as the additive formerly had. In this case, the ingredient could be a substitute to the additive. The same is the case for any specific chemical reaction expected to take place when the additive is present. Also in this case an ingredient could substitute for the additive. 

It should be mentioned that in this discussion of additives and ingredients, it is understood that ingredients are naturally occurring raw materials to be used in foods. Some of the materials may of course be well-defined trade products of any type belonging to the categories of protein, starch or fat. 

It could then be asked if it should not be possible to use naturally occurring additives extracted from plants or animal sources. For some 

This definitely must put a question mark to the policy of the legislation for approving foods today. Is it based on logical thinking and sound scientific principles, or are the rules established for the convenience of the law It may also be suspected that in some cases the decisions taken are influenced by considerations of how the law may be enforced. 

Up against such a situation it is sometimes difficult to keep up a sound motivation within food research, and to establish a powerful research potential (B0rresen and Adler-Nissen, 1988) however, it is still hoped that there will be room for introducing new marine-derived ingredients in food in the future. The natural resources are large, and the potential is good. 

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The term s plastic, polymer, resin, elastomer, and reinforced plastic (RP) are some-what synonymous. However, polymer and resin usually denote the basic material. Whereas plastic pertains to polymers or resins containing additives, fillers, and/or reinforcements. Recognize that practically all materials worldwide contain some type of additive or ingredient. An elastomer is a rubberlike material (natural or synthetic). Reinforced plastics (also called composites although to be more accurate called plastic composites) are plastics with reinforcing additives, such as fibers and whiskers, added principally to increase the product s mechanical properties. 

Due to the variability of biological products or processes, some additives or ingredients have to be measured or weighed during the production process (e.g. buffers). In these cases, small stocks of these substances may be kept in the production area. 

Trace Impurities Tests for inherent trace impurities are provided to limit such substances to levels that are consistent with good manufacturing practice and that are safe and otherwise unobjectionable under conditions in which the food additive or ingredient is customarily employed. 

Caramel is, among others, designed as a food additive or ingredient therefore, its origin and properties are laid down by the Food Laws of various... 

There are many classes of engine oil additives or ingredients. Three particular examples are ... 

This document describes the types of chemical and technological data that the FDA s Office of Premarket Approval in the Center for Food Safety and Applied Nutrition considers necessary for the evaluation of petitions seeking regulation of the safe use of direct food additives or for the affirmation of the use of food ingredients as generally recognized as safe (GRAS). 

Currently, chitosan has been approved as a food additive in Korea and Japan since 1995 and 1983, respectively (KFDA, 1995 Weiner, 1992), and is mostly applied as a food additive or preservative and as a component of packaging material. In addition, the antimicrobial characteristics of chitosan present a profitable potential for developing functional food ingredients however, they may prove to be useful in nutraceuticals for the ability to stimulate host defenses against a variety of bacteria, fungi, and yeast (Lim and Hudson, 2003). 

A change in the order of addition of ingredients for solution dosage forms or solutions used in unit operations (e.g., granulation solutions). 

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