Ingredients and additives

A causative role for LAB as the dominant factor in the softening of fermented vegetables has not been established. Pectinesterase and endopolygalacturonase activities have been reported for Lb. plantarum (Sakellaris Evangelopoulos, 1989 Sakellaris, Nikolaropoulos, Evangelopoulos, 1989) however, other researchers have failed thus far to confirm these enzymes. 

Other food additives may be applied in vegetable fermentations, but will depend on the particular product, while regulatory restrictions may be posed in numerous countries. Ascorbic acid is frequently added to sauerkraut, mainly with the purpose of preventing gray or brownish discolourations of fresh or canned products. In some countries citric acid or sulphur dioxide is permitted for preventing discolourations. 

Microbial spoilage, and in particular growth of yeasts and moulds on surfaces of brines and fermenting vegetables, may be prevailed by sorbic acid, which is permitted in several countries. In addition, several Eastern European countries have approved the use of defined amounts of tartaric add, benzoic add or acetic acid (Buckenhueskes et al., 1990). 

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Starling, S. EFSA Mass Rejects Probiotics and Antioxidants as Article 13.1 Batch Two Published http /www.beveragedaily.com/Pioduct-Categories/Ingredients-and-additives/EFSA-mass-rejects-probiotics-and-antioxidants-as-article-13.1-batch-two-published 2010, (accessed on August 26, 2013). 

The demand for healthy foods has led to the development of several entirely new healthy ingredient and additive categories (Heasman and Mellentin 2001 Sloan 2004). An entirely new sector of functional food ingredients has developed, including products such as omega-3 fatty acids and phytosterols for cardiovascular health, prebiotics and probiotics for gut health, antioxidants, polyphenols and phytochemicals, and bioactive peptides. The established vitamins and minerals sector has also benefited from this functional food trend, with more and more products being fortified with beneficial vitamins and minerals. 

In recent years people have become concerned about the possibility of genetic damage caused by drugs as well as pesticides, food ingredients and additives, industrial chemicals, and other substances in the environment (6, 7). At present, no one can predict the risk to future human generations based on chemical mutagenic tests in bacteria, molds, fruit... 

Dynamic measurements, at strain amplitudes within the linear viscoelastic limit, were made to establish the properties of the essentially undisturbed samples (Elliott and Ganz, 1977). Oscillatory experiments are a powerful tool to study the effects of aging, the amount and type of ingredients, and additives such as food gums on the rheological properties and quality of salad dressings (Munoz and Sherman, 1990). 

In the early years of producing plastics, when there did not yet exist a well founded understanding of the mechanism of polymerization processes, the action of these ingredients and additives so much resembled the phenomenon of normal catalysis that the name catalyst was used for them. With the development in the theory of polymerization reactions, it became evident that in most cases the role of these materials during the formation of macromolecules do not fall... 

These methods provide the most useful information because it is related to consumer acceptance of the food product based on odor and taste. These techniques are very sensitive and provide information on flavor stability, but they are unfortunately expensive and require a relatively large number of samples. They are dependent on taste panels that must be properly trained and on scoring, which is not reproducible from laboratory to laboratory. Human tasters may also be sensitive to the potential allergic effects or toxicity of certain food ingredients and additives. 

Toxic food contaminants might also be formed within the food itself or within the human digestive tract by reactions of some food ingredients and additives (e.g. nitrosamines). Measures required to prevent contamination include ... 

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