Other food additives

Jegou, B., Soto, A., and Sundlof, S. et al. (2001). General discussion—existing guidelines for the use of meat hormones and other food additives in Europe and USA. Apmis 109, S551 556. 

Joint FAOAVHO Expert Committee on Food Additives, Toxicological Evaluation of Some Food Colours, Enzymes, Flavour Enhancers, Thickening Agents, and Certain Other Food Additives, WHO Food Series, Geneva, 6, 74, 1975. 

Assessing the safety of flavoring substances, in principle, is similar to that of other food additives and includes the consideration of four basic elements ... 

Adjuvants (density adjustment for flavouring oils in beverages, diluent for colours and other food additives, encapsulating agent, excipient) Adsorbants (decolourizing agent)... 

The aforementioned regulations also apply to other food additives, such as colors, texturizing agents, and emulsifiers. 

A reverse-phase column and a mobile phase of 12.5 mM KH2P04 (pH 3.5) acetonitrile (9 1, v/v) was used by Prodolliet and Bruelhart (33) for the separation of alitame from saccharin, acesul-fame-K, dulcin, aspartame and its degradation products, other food additives, and other constituents. 

Reverse-phase chromatography has been used for the determination of dulcin. Veerabhadrarao et al. (27) described a method for the separation of dulcin, acesulfame-K, and saccharin on pBondapak Cl8 using methanol acetic acid water (7 1 12, v/v). Prodolliet and Bruelhart (33) used the same column, but a mobile phase of 12.5 mM KH2P04 (pH 3.5) acetonitrile (9 1, v/v) for the separation of dulcin from saccharin, acesulfame-K, alitame, aspartame and its degradation products, other food additives, and natural constituents. Lawrence and Charbonneau (16) used a gradient of 0-100% mobile phase B (20 mM KH2P04, pH 3.5 acetonitrile, 8 2, v/v) in A (20 mM KH2P04, pH 5.0 acetonitrile, 97 3, v/v) on Supelcosil LC-18 for the separation of dulcin from saccharin, aspartame, acesulfame-K, cyclamate, sucralose, and alitame. 

JJ Nelson. Quantitation of sodium saccharin, sodium benzoate and other food additives by high-speed liquid chromatography. J Chromatogr Sci 11 28-35, 1973. 

Generally, food laws state which substances may be used for which foods. Sometimes, the maximum amount permitted in a food and other conditions are also fixed. Both authorization and maximum amount are based on technological necessities, with calculation of a sensible safety margin. In contrast to other food additives, major differences exist in the food-coloring laws of the EU countries, the United States and Japan. 

Consideration of flavors used in food presents some unique problems not typically associated with other food additives. For example, there are a vast number — well over a thousand — of different substances that are used as ingredients for the single technical purpose of imparting flavor to foods. These, of course, do not include the flavors already naturally occurring in foods themselves. The number of flavor additives alone far exceeds the total number of other direct or Intentional food additives used for all other purposes (4). 

Other Food Additives Used as Agents Modifying Functional Properties which may Trigger Symptoms of Nonallergenic Hypersensitivity... 

A method for determination of sodium isoascorbate (see 2) in boiler feed water, where it is used for deoxygenation, consists of following the reaction kinetics of Rhodamine B (13) in the presence of KBrOs, measuring at 555 nm. A linear correlation exists between the catalytic effect of the analyte on the reaction rate and its concentration Fe(III), Ca(II) and Mg(II) in the 5-200 ppm range interfere with the analysis . The effects of solvents, pH, surfactants, metal ions and other food additives on the absorbance were studied for the micelle-enhanced UV spectrophotometric determination of the food preservative sodium D-isoascorbate. The optimal conditions were using water at pH 7-8 as solvent and polyvinyl alcohol as surfactant, which causes an up to 3-fold increase of the UV absorbance. ... 

Although this theory was popularized in the 1970s, well-controlled studies conducted since then have produced no evidence that food and drug color additives such as azo dyes (FD C yellow 5, FD C yellow 6, etc.) cause hyperactivity or learning disabilities in children. A Consensus Development Panel of the National Institutes of Health concluded in 1982 that there was no scientific evidence to support the claim that colorings or other food additives cause hyperactivity. The panel said that elimination diets should not be used universally to treat childhood hyperactivity, because there is no scientific evidence to predict which children may benefit. The FDA s Advisory Committee on Hypersensitivity to Food Constituents concluded in 1986 that FD C yellow 5 (tartrazine) might cause hives in fewer than 1 out of 10,000 people. The Committee found that there was no evidence the color additive in foods provokes asthma attacks or... 

Butylated hydroxytoluene is an additive used as an antioxidant in foods, such as packet cake mixes, potato crisps, salted peanuts, and dehydrated mashed potatoes. Its safety, and that of a number of other food additives, has been critically reviewed in a Danish study (1). 

Not even the food industry would dare claim that synthetic colors, flavors, preservatives, and other food additives are healthy. But their dirty little secret is that many of these ingredients can actually damage your health. More and... 

The number of known flavouring materials is much larger than that of all other food additives combined. 

Method of analysis used for registration purposes must follow the imposition in the last section of the Announcement No. 84 B.E. 2527. For other Food Additives which are not specified in this announcement the specifications of quality or standard, packaging, and storage must be submitted to the (Thai) FDA for approval, including a sample for technical analysis. 

The question of the use of chemicals in and on foods is now moot. Many articles have recently been written concerning such additions. There is one book devoted to the broadest aspect of this field covering the actual use of colors, fl[avors, preservatives, stabilizers, vitamins, and other food additives by the food industries— Jacobs Synthetic Food Adjuncts. Some information is also given by Blumenthal in Food Manufacturing. There are other texts with more limited scope in this connection—Hirsch, Chemische Konservierung von Lebensmittlen (1952) in which the stress is on East German practice Jacobs, Chemical Analysis of Foods and Food Products (1951) and the much older text by Folin, Preservatives and Other Chemicals in Foods (1914). 

The foods that can cause that suboptimal feeling in many people are as diverse as their genomics and prior immunological exposures to substances, and these differences may only show up with careful records. We all have had experiences with certain foodstuffs that do not agree with us, that we like or don t like. They range from foods as diverse as duck meat and sardines, and often it is the preservatives and other food additives that turn out to be the cause, which provides an even stronger reason for keeping careful records of brand names and contents. It is also likely that low subclinical levels of harmful bacteria are constantly present in our foodstuffs, to our deleterious effect, especially in consideration of the rises of frequent common source epidemics recently of E. coll and Salmonella. 

Other food additives have also shown an antifungal effect, for example oxalic acid, saccharin and its sodium salt, erythorbic acid and its salts, acrylamidated and hydroxyethylated starch. Saccharin (46) in an aqueous solution of 2000 mg/kg protects rice from infestation by Piricularia oryzae fungi (Misato et al., 1973). 

Edible coatings cannot be typically considered packages bnt rather physical food protecting barriers, which can additionally act as carriers of active and/or bioactive substances and controlled release of flavor molecules, giving them an added-valne. Edible film can carry active components, snch as flavors and other food additives, in the form of hard capsules, soft gel capsules, microcapsules, soluble strips, flexible pouches, coatings on hard particles, and others. ... 

Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anticaking agents, and certain other food additives. FAO Nutrition Meetings Report Series, No. 46B, 1970 WHO/Food Add/70.37. 

Specifications for identity and purity of food colours, fiavouring agents, and other food additives. FAO Food and Nutrition Paper, No. 12,1979. 

Uses Emollient emulsifier syn. lubricants bar soaps cosmetics rubber tires emulsifier for polymerization of SBR, ABS, methyl methacrylate-butadiene-styrene polymers lubricant, binder, defoamer for foods component of other food additives in food-pkg. adhesives in paper/paperboard in contact with aq./fatty foods defoamer in food-contact coatings and paper/paperboard food-contact textiles... 

The reader may rightly feel that this stoiy is getting complicated. Or is it In everyday life, people continuously face risks when choices are made on food, transportation, family care and so on. Society is aware of some potential hazards (e g. transportation), but is less aware of others (food additives etc.). Naturally, there is more fear about the latter. People choose between trying to understand risks or continuing to hve in irrational fear. The reader may certainly make his or her own choice. 

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. 

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