The expert explained the role of food additives in food production

Food additives are used in food production not only to improve taste and appearance, but also to ensure product safety and stability. Denis Zakharkin, head of the KRIST Research and Development Department and Candidate of Biological Sciences, told Izvestia about this on March 11.

According to him, nutrition plays a key role in the functioning of the body, because together with food, a person receives energy and necessary nutrients. Therefore, the issues of product quality and safety always remain in the spotlight.

"We are what we eat. Food provides the body not only with energy, but also with essential nutrients, on which its functioning directly depends," the specialist noted.

Zakharkin stressed that there are many discussions around the use of dietary supplements. However, in his opinion, it is important to first determine what exactly is considered a "natural product" and where the boundary between natural components and technological ingredients lies.

The expert explained that all auxiliary substances used in the food industry are conditionally divided into three categories: food additives, flavorings and technological means that do not affect the final product. At the same time, the safety of food additives is strictly regulated — acceptable dosages and quality requirements are set for them.

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New requirements may apply to the production and packaging of such products.

According to the expert, labeling with the E index means only the code of the permitted ingredient and is used to simplify the designation of substances with long chemical names.

Zakharkin gave an example of sodium nitrite, which is used in the production of meat products. Its content in sausages and boiled meat products should not exceed 50 mg per kilogram. This amount allows you to preserve the characteristic color of the product and at the same time prevents the development of dangerous microorganisms, including the bacteria Clostridium botulinum.

The expert noted that the production of products without ingredients with the E index is possible, but this may affect the technological properties of the products — color, texture, juiciness and shelf life.

In some cases, he said, manufacturers use natural sources of similar substances, such as plant extracts. However, the form of application of the ingredient changes, but its functional purpose remains the same.

As an example, the specialist cited the use of ascorbic acid. To stabilize the color of meat products, it is enough to add about 0.05% ascorbic acid (E300). Acerola extract may be an alternative, but it requires much more, and the taste and aroma of the product may change.

According to Zakharkin, a rational approach to the use of additives is not to search for or abandon E-indexes, but to assess their technological necessity.

"It is important to understand whether there is a functional need for an ingredient, what is its minimum effective dosage, and whether its use meets the requirements of safety and reliable labeling," the expert emphasized.

On February 28, Medical Xpress explained the reasons for overeating without feeling hungry. According to the study, the brain continues to actively respond to attractive food signals even after satiation. Scientists have suggested that such reactions may work automatically, like a link developed over the years between a certain food and pleasure.

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