WHY DO WE USE ADDITIVES IN FOOD (2)

Why do we use additive in food?

– Additives are used extensively  improve the colour, flavour and texture of the food products.

– Additives are used not only to modify colour, flavour and texture but also to preserve keeping quality.

– Additives are used to slow down the rate at which food goes stale, to inhibit the growth of moulds and bacteria and to retard the browning of fruits.

They are used not only to improve the nutrient content of food but also to bleach them to make them more or less acid and to accelerate natural processes, such as the flour rapidly.

HEALTH IMPLICATION OF FOOD ADDITIVES

 

Health Implication of Food Additives Used in Food Processing. 

–   Carageenan:  It cause allergies and into /erances.

–   Mannito:  It causes diarrhea, allergies and nausea.

–   Disodium S’Ribonucleotide:    It cause skin rashes and is not easily broken down in the body.

–   Tartrazine: It causes asthma, hyperactivity, allergies and reacts with aspirin.

–   Caramel:   It cause hyperactivity

–  Brilliant Blue:  It causes hyperactivity.

–  Indigotine:   It causes rashes, allergies and high blood pressure.

–  Sunset Yellow: It cause hyperactivity, allergies and reacts wit h aspirin etc.

The  Bottom line

It has been stated earlier that some food additives that are regarded as poisonous when consumed in excessive quantities may be useful in smaller amount.

Likewise lone and excessive accumulation of the so-called safe additives can becomes toxic to the body.

The following are some of the recommendations on  the use of food additives in food processing :

1.  Research committees should try and create more awareness on the use of food additives .

2.  Consumers should be advised on the correct quantity that should be taken and when the use to be avoids.

3.  Consumers on the other hand should be interested in knowing more about these additives, and their functions, merits and demerits. 

If these measures are carried out, the following will be achieved:

The improper intake of food additives and will be minimized, More discoveries will be made, Human health will not be at stake.

The use of food additives haven been found very essential in food processing because of its roles in, flavor enhancement, texture improvement, taste development, rancidity prevention, colour improvement and nutritional effects.

Food  additives also play vital roles in human health. For instance, fructose has been recommended as a rapid source of energy for athletes. It does not require insulin for its metabolism and can therefore be used by diabetics with no concern. Its use also appears to reduce the incidence of dental carries. 

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Thank you for reading!

Article By:

Ojo Olalekan Solomon

Food, Nutrients & Health

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References;

 The Food Protection Committee of the Food and Nutrition Board of the United states of America, National Academy of Sciences – National Research Council (1959), Issued a report on Principles and Procedures for Evaluating the safety of Intentional Additives in Foods.

Helen A. Gnthrie, (1989) Introductory Nutrition Seventh Edition.

Allan G. Cameron (1975) The Science of Food and Cooking Second Edition.   

Brian Afox and Allan G. Cameron (1977), Sixth  Edition. Food Science Nutrition and Health.