In the European Union for the classification of such additives since 1953, a special numbering system.In it each additive has its own unique number, starting with the letter "E".This numbering system has been gradually refined and later adopted in the Codex Alimentarius.
In this system, each agent is indicated by letter "E" with the number going further (eg, E122).The rooms are distributed as follows:
- 100-199 - dyes;
- 200-299 - preservatives;
- 300-399 - antioxidants;
- 400-499 - thickeners, stabilizers, emulsifiers;
- 500-599 - anti-caking agents and regulators of pH;
- 600-699 - flavorings and flavor enhancers;
- 700-799 - antibiotics;
- 800-899 - reserve;
- 900-999 - Other;
- 1000-1999 - various additional substances, including antiflamingi.
danger of certain food additives
Such additives are typically required to improve the stability and safety of food products for a variety of purposes in the production, storage and packaging to increase shelf life of the product.Howev
The media can often see reports that a particular supplement causes allergies, cancers, disorders of the stomach, etc.But it is worth remembering that the influence of any substance can vary depending on how the amount of the substance, and from individual to individual.For all additives determined daily intake above which causes negative effects.For different materials, the dosage may range from a few tenths of a milligram to gram per kilogram human body.
It should also be borne in mind that some of these substances have a cumulative effect, meaning they can accumulate in the body.Monitoring to ensure that the food contained in the rules of addition, of course, the responsibility of the manufacturers.
sodium nitrite (E250) normally used in sausages, although the substance is toxic obscheyadovitogo action (more than half of the rats are killed with administration of a dose exceeding 180 mg per kilogram of body weight), but prohibit its practical use is currently not activebecause it is a "lesser evil", ensuring a good appearance of the product, and consequently increasing sales volume (in order to make sure this is enough to compare the color with the color of sausages store home).The higher grades smoked sausages nitrite rate higher than cooked because it is assumed that they are used in smaller amounts.
remaining additives can be considered safe enough, such as sucrose, lactic acid, and others.However, methods for synthesizing them are different in different countries, respectively, and therefore their danger to the body can also vary.As soon as developing methods of analysis and new data on the toxicity of additives regulations on the content of substances in food supplements are subject to change.
For example, previously considered harmless E121, contained in soda water and formaldehyde E240 currently considered dangerous and are prohibited for use.In addition, additives, harmless to the body of one person will not necessarily be safe for everyone, so for children, the elderly and people with allergies, doctors recommend eating less food additives.
number of producers for marketing purposes instead of letter code indicates the name of the additive (eg "glautamat sodium"), others use the full record - and the chemical name and a letter code.