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Definition of additives
According to the third term in the
National Food Sanitation Management Regulation，the food additives
is defined as the material that is added to or contacts the
food to color up, flavor, preserve, bleach, emulsify, add
perfume, stabilize quality, promote fermentation, enhance
texture, prevent oxidation or other functions during the course
of manufacturing, process, preparation, package, delivery,
storage, etc.
The definitions of food additives vary according to the
situation, food and drink habit, and the food category of
the countries all over the world，so the definitions are different.
Taking the U.S.A. for example, in "food medicine chemical
regulation" , the food additives and the food colors
are regulated separately，and the artificial synthetic and
natural food additives are all controlled，therefore, there
are over a thousand categories.
Taking Japan for example，it is regulated in "food sanitation
regulation" and relative regulations that the food additives
include the artificial synthetic food additives (including
food coloring matter) and the residual food on or in the vegetables
and fruits，the former is called "Intentional additives"
, and the latter is called "Unintentional additives"
. But whether Japan lets the additives for processing natural
food alone is right or not, rather has discussing space.
Classification of food additives
According to the using scope and dosage
standard of food additives issued by the Department of Health,
Executive Yuan，the food additives are divided into the following
seventeen kinds by the function:
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1.Preservatives： |
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Hexo-diene acid, acetic acid,
benzoic acid, etc and the sodium salts thereof. |
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2.Bactericides： |
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Sodium hypochlorite, hydrogen
peroxide. |
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3.Antioxidants： |
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BHA, BHT, L- ascorbic acid.
|
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4.Bleaching
Agents： |
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Sodium sulfite, acid sodium sulfite,
low sodium sulfite. |
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5.Color
Fasting (Developing) Agents： |
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Sodium nitrous acid, sodium nitrate,
potassium nitrous acid, potassium nitrate. |
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6.Leavening
Agents： |
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Sodium bicarbonate, salvolatile,
synthetic leavening agent. |
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7.Quality
Improvement, Distillery and Food Stuff Processing Agents： |
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Calcium sulphate, calcium lactic
acid, secondary calcium phosphate. |
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8.Nutritional
Enriching Agents： |
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Vitamin A, B1, D2, E, B6, L-
methionine, potassium iodide. |
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9.Coloring
Agents （Food Colors）： |
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No. 6 red for food, No. 4 yellow
for food, water soluable anador. |
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10.Perfumery： |
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Caryophyllene alcohol, butyl
acetate, vanillin, cassic acid. |
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11.Flavoring
Agents： |
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Ccitric acid, L-sodium bran acid,
liquiritigenin, glucide, amido-acetic acid. |
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12.Pasting（Binding）Agents： |
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Sodium alginate, CMC, casein.
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13.Coagulating
Agents： |
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Sodium pyrophosphate, sodium
polyphosphate, disodium hydrogen phosphate. |
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14.Chemicals
for Food Industry： |
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Sodium hydroxide, hydrochloric
acid, potassium carbonate. |
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15.Dissolving
Agents： |
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Propylene glycol, hexane. |
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16.Emulsifiers： |
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Fatty acid glyceride, soybean
phospholipid. |
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17.Others： |
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Diatomite, silicone. |
Using purpose and regulation
of food additives
From the point of food sanitation，it is necessary or effective
to add the food additives artificially to the foods. The materials
that pollute or move into the food during the production,
processing, packaging and storage, etc, are described as the
following table:
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Source
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Classification
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Category
(Result)
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| Intentional
additives |
*Legal food additives.
*Illegal food additives.
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Use the forbidden matter; violate dosage
standard or using scope.
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Unintentional additives |
* Residual pesticide.
* Matter leached from the container and package.
* Accidental or mistaken additives.
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Adhere to the vegetable, fruit,
etc. formaldehyde, zinc, tin, ammonia, etc. Mix or
misread products for industry and the food additives.
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Pollutant |
* Toxicant, polychlorinated biphenyl
*radio matter, etc, produced by the mercury alkyl
* cadmium
* mould in the fishes or seashells
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minamadta disease,
itai-itai disease,
Yellow Rice
(Penicillium islandicum pollution) Aflatoxin
(toxin produced by Aspergillus)
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Using
Ｐurpose
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1.
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Improve quality |
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2.
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Prevent the reduction of quality |
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3.
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Supplement nutrition |
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4.
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Enhance storage |
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5.
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Enhance addiction |
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6.
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Improve efficiency of manufacturing and processing |
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7.
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Apply natural resources |
Using principle:
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Using principle:
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| 1. |
Those indispensable in food processing. |
| 2. |
Those used to maintain the nutrition of the
food. |
| 3. |
Those for preventing the food from corruption
or chemical reaction. |
| 4. |
Those beautifying the food and increasing
the value of the merchandise. |
| 5. |
Others benefiting the consumers. |
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But it cannot
be used in the following conditions:
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| 1. |
Cover up the food manufactured of poor quality.
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| 2. |
Use material of low quality and use the food
additives in an attempt to deceive the consumer. |
| 3. |
The using result is to reduce the nutrition
of the food. |
| 4. |
Those that can be manufactured without food
additives use the food additives to save the cost. |
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