Sodium benzoate and benzoic acid:
Used to slow the growth of yeasts and fungi in most soft drinks,fruit juices, jams and pickles.
Sorbic acid and sorbates:
Used in the inhibition of the growth of yeasts, fungi, and bacteria in the cheese, pastries, cakes, dried fruits.
Acetate and acetic acid:
Acetic acid is added to bread dough to inhibit bacterial growth.
The acetate salts such as sodium and calcium are added Kkhal inmayonnaise and pickles to inhibit fungal growth.
Salts Albroobionat
(Propionates)
Using sodium propionate and calcium in the inhibition of fungal growth in bread, cakes, and foods that contain cheese.
Salts of sulfate and sulfur dioxide (Sulphur dioxide and sulphites):
These salts are used to save the fruits of microbial growth in general
Salts of nitrate and nitrite
(Nitrates and nitrites):
This material is used in the maintenance of meat products from the growth of Clostridia bacteria Alclaustradia.
It could be argued that the sorbic acid and its salts of the mostpreservatives known as the safest and least safest is sulfur dioxide, can be seen when compared to the allowable daily intakeof both of these articles per kilogram of body weight (sorbic acid21.5 mg, sulfur dioxide 0.35 mg).
It should be noted that some of the chemical preservatives foundnaturally in the human diet, such as propionic acid which is foundin the gene for Suez as part of the manufacturing process. As well as benzoic acid which is found naturally in some types of berries(Cranberries).
The use of oxidation inhibitors (Antioxidants) in foods containingfats and oils in order to prevent the phenomenon of Altaznk, which cause an unpleasant smell out of a food product when exposed tooxygen during storage. For example, add anti-oxidant materials forpotato chips in order to prevent the oils used in the boiling ofAltaznk. And more oxidation inhibitors are widely used asindustrial-H er (BHA, Butylated hydroxyamiosl, E320), my HTC(BHT, Butylated hydroxytoluene, E321). There is a naturaloxidation inhibitors, such as vitamin E (Vitamin E), vitamin C(Vitamin C) ascorbic acid. The preferred use of the oxidation of natural chemicals. And oxidation inhibitors are added also to thebiscuits, and salted peanuts and cornflakes and butter.
In general we can say that the use of food additives of natural origin (colored materials natural compounds for the oxidation of natural and natural sweeteners) does not oppose them, butchallenge the world is on the use of industrial added in the case of a natural alternative, and also against the use of material thatfool the consumer (Kaloloan industrial, for example) or the use ofadditives profusely (such as excessive preservatives at the expense of not caring for the conditions of good manufacturing practices).
The increased awareness of food to food manufacturers change the look of these additions, when the consumer rejects goodsbecause they contain artificial colors and prefer to buy goods in a similar color as normal, will increase demand for manufacturersto produce food free of chemicals. When writing on the foodproduct that does not contain artificial coloring or chemical will bepreferred by everyone concerned with his health and the health ofhis children.
In developed countries, government regulations specify the names of food additives permitted for use without the other. The law provides the names of these food additives on the cardpackaging. The laws have been established for food additivespermitted for use in the food which is in the form of mandatoryresolutions of the standard specifications.
The tests must be performed several physiological and vital to ensure that the additives are not harmful to human health, and theyare allowed within the concentrations used. It must be added the least amount of these materials as possible to be achieved by the intended purpose. And taken into account in determining theamount of several factors, including: identifying the least amount ofmaterial then begins physiological defect. This is known as testson experimental animals.
That which determines the type and amount of additive in thefood product laws and regulations for food production. It is assumed in the quantity allowed to be added to be safe levels ofconsumption and borne by consumers in their diets. The followingwarnings about some of the additives:
- Some children are adversely affected much of the azo colors, preservatives and anti-oxidant, so this category are advised to avoid the following additives:
E102, E104, 107, E110, E120, E122, E123, E124, E127, 128, E132, E133, E150, E151, 154, 155, E160B, E210, E211, E220, E250, E251, E320, E321
- As well as for infants and young children should avoid the following additives:
E213, E214, E215, E216, E217, E218, E219, E310, E311, E312, E420, E421, E621, E622, E623, E627, E631, E635
- For people with asthma or are allergic to aspirin taking Hatthmadvised to be dropped from the following additives:
E211, E212, E213, E214, E215, E216, E217, E218, E219, E310, E311, E312, E321, E421, E621, E622, E623, E627, E631, E635
- And people with asthma should also be taken Hatthm azo colorsof the following:
E102, 107, E110, E122, E123, E124, E128, E129, E151, E154, E155, E180
As well as from the following preservatives:
E220, E221, E222, E223, E224, E225, E226, E227.
- And raises a question for the following materials in the potential to cause cancer, namely:
E110, E123, E127, E153, E249, E250, E251, E252, E320, E321, E905, E907, E954
- Has been linked to the presence of additives the followingproblems in the kidney, and the gravel is:
E170, E252, 385, E421, 430, E450a, E450b, E450c
- Substances added to the following aspects of genetic engineering to either the source or method of production, namely:
E101, E101a, E150a, E150b, E150c, E150d, E153, E160d, E161c, E306, E307, E308, E309, E322, E415, E471, E472a, E473, E475, 476, E477, E491, E570, E572, E620, E621, E622, E623, E624, E625
We must pay attention to the additives of animal origin that may have been fed crops produced through genetic engineering.
One may feel that the additives are bad, but it is not the case andeven found a negative reaction to some of them. For example, the additive E252 (potassium Triaminoguanidinenitrate Sultpetri), one of the food additives that saved many lives of people used for the prevention of disease Alpuccioleezzm which some see as more important than any bad symptoms may be caused as a result oftheir use. And we'll show in the following pages a list of additivesused in food products with Arabic numbers attached to the Englishletter E.
التسميات
Preservatives