Medical Health Care Advices

The so-called “food additives” are substances added to foods to improve their color, texture, flavor or simply to preserve them for a longer period of time.

It’s legally considered as an additive to those substances intentionally added to food to improve its physical properties, flavor, preservation, etc., But not those added with the aim of increasing its nutritional value. In cases in which the added substance is removed, or the amount of it remains in the food has no role, is not considered an additive but an auxiliary manufacturing.

Some additives such as salt or vinegar, used since prehistoric times. The considerations of the protection of health make additives are subjected to strict legal control in all countries.

The most commonly used additives are salt (sodium chloride), which is widely regarded as an additive, mono and diglycerides (emulsifiers), candy (dye), citric acid (sequestering agent and acidifier), vinegar or acetic acid (acidifier, preservative), sodium bicarbonate (baking soda for), phosphoric acid and sodium glutamate (flavor enhancer).

In the countries of the European Union, approved food additives are designated by a code number, formed by the letter E and a number of three or four digits.

Most important groups of additives:

- Dyes, which can be natural or artificial
- Preservatives, among which are included nitrates and nitrites
- Antioxidants
- Sequestering of metals, which include phosphates, although these substances are also used for other functions
- Gelling agents, thickeners and stabilizers
- Emulsifiers
- Flavor enhancers
- Low-calorie sweeteners

Other additives, among which include acidulants and acidity regulators, other mineral substances, anti-caking agents, antifoaming agents, substances for the treatment of flour, etc.

The aromas are a group with special characteristics, both by the large number of substances in this group as by the peculiarities of the legislation that affects them. They also have great interest in the enzymes, which are increasingly used by the food industry in different aspects of the defendant, although not strictly additive.

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