April 4, 2008
Food additives are substances added to food to preserve flavor or improve its taste and appearance. They have been used for centuries. Salt, sugar and vinegar were among the first and used to preserve foods. With the advent of processed foods, there has been a massive explosion in the chemical adulteration of foods with additives.
Food additives serve five main functions: maintain product consistency; improve or preserve the nutrient value; maintain the wholesomeness of foods; control the acidity and alkalinity and provide leavening; and provide color and enhance flavor.
The different types of food additive include: anti-caking agents; antioxidants; artificial sweeteners; emulsifiers; food acids; colors; humectants; flavors; flavor enhancers; mineral salts; preservatives; thickeners; stabilizers; flour treatment; glazing agent; and propellants.
Food additives play a vital role in today's bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year-round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Most food additives are considered safe. However, some are known to be carcinogenic or toxic. Hyperactivity in children, allergies, asthma and migraines are often associated with adverse reactions to food additives.
The safety and benefits of many of the artificial food additives are a cause of increasing concern amongst the general public. It is mandatory in most countries for food additives to be listed on the labels of food products, either with the name spelt out, or by their number. Before being given approval, each food additive undergoes rigorous testing for safety. However, critics argue that they are usually tested in isolation, and that their cumulative effects with other food additives in the long term are still not known.
【作者: zhangliping】【访问统计:】【2008年04月4日 星期五 06:10】【注册】【打印】
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