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Food Additives: Mercy or Ban?

[ Vol. 4 , Issue. 2 ]

Author(s):

Reka Juhasz and Andras Salgo*   Pages 67 - 73 ( 7 )

Abstract:


Background: Industrial technologies (included energy production, environmental technolgies etc.) are equally straining after the introduction and broadening of green technologies, innovating and applying humane and health promoting/protecting procedures and technologies. There are also eminent trends of „greening” in food processing and production technologies however it is hard to believe to produce high quality and healthy food products without application of safe and strictly controlled food additives.

Methods: This paper highlights the three main functions of additives which help to improve the sensory quality, the food safety and stability as well as technological aspects of food manufacturing. The chemical and potential physiological characteristics of the most critical (so-called Top 10) food additives are also summarized and some regulatory aspects and questions of application of additives in food systems are submitted.

Conclusion: The main focus of the optimization in application of food additives should be a „win-win „ effect for the benefit of consumer and producers.

Keywords:

Food, additive, colorant, preservative, sweetener, energy production.

Affiliation:

Department of Food Preservation, Faculty of Food Science, Szent Istvan University, Budapest, Department of Applied Biotechnology and Food Science, Faculty of Chemical Engineering, Budapest University of Technology and Economics, Budapest

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