Foodstuffs and their additive

Foodstuffs and Their Additives Jable 141. hRf-values of insecticides, especially phosphate esters... 

In Europe, the formation of the European Economic Community has created a requirement to bring food additive approvals of the member nations into alignment, so as to eliminate differences in laws that hinder the movement of foodstuffs among these nations. Historically the member countries have differed widely in approaches to food additive approval and their tendency to approve new additives. At the time of this writing, a framework directive for food additives and several specific directives for various categories of additives are nearing completion (3). 

Minuscule quantities of naturally-occurring pyrazines have been found in some foodstuffs and are largely responsible for their flavor and aroma. For example, 3-isopropyl-2-methoxypyrazine is isolated from green peas and wine and a seasoned wine connoisseur can identify a ppt quantity. In addition, 2-methyl-6-vinylpyrazine exists in coffee. 

The underlying problem caused by using food additives in foodstuffs is their effect on health safety of food consumers. Extremely divergent approaches appear in this context. Some neglect the effect of food additives in health because of their small concentration in food products and also because many of them have been widely used for centuries while others consider food additives as a great threat to human health. 

For example, Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption. OJ L40, 11.21989, p. 27, Council Directive 88/388/EC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production of L 184 of 15.07.1988. 

When concentration data for the chemical(s) of concern are considered it is necessary to relate them to their actual relevance. For example, do we use values at the highest level permitted, highest reported, mean or median or, most importantly, in the foodstuffs consumed In addition if the consumer purchases one or more pre-packed foodstuffs and then prepares a meal from them how are any potential migrants from the processing considered ... 

Coloring agents are used in a variety of oral and topical pharmaceutical formulations, in addition to their extensive use in foodstuffs and cosmetic products. 

Antioxidants play an important role in the deceleration of lipid oxidation reactions in foodstuffs. According to FDA they are defined as substances used as preservatives, with the aim to reduce spoilage, rancidity or food discoloration, which are derived from oxidations. Addition of antioxidants in foodstuffs is either intentional (direct addition into product) or symptomatic (migration of antioxidants from packaging material into product). The right and effective use of antioxidants depends on the understanding of (a) the chemistry of oils and fats, and (b) the mechanism of oxidation and their operation as substances, which result in food oxidation (Table 13.12). ... 

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