Understanding The Additives In Food, Uses And Side Effects

Food additives are substances or chemicals added to food products. Use to keep food in order to keep it fresh as well as improve the color, aroma, and texture.

In Indonesia, on the food additive substances termed Addictives (BTP). All food products that use additives must go through the approval of the food and drug Supervisory Agency (BPOM) of the Republic of Indonesia. All the ingredients are blended in a food product during the process of processing, storage, process and packaging process can be referred to as additives in food.

Understand the Function and Additives in foods

Additives commonly added to food to:

1. Slow decay.

2. Improve or maintain nutritional value.

3. Make fluffy breads and pastries.

4. Enrich the flavor, color, and appearance.

5. Maintain consistency of taste and texture of the food.

On food additives usually attached to label foods with chemical names. For example, salt is sodium chloride, vitamin C is ascorbic acid or Ascorbic acid, and vitamin E are alpha tocopherol. Not all additives have a common name, but it's good you are also considering that all the food is made from chemicals, as well as our bodies. Manufacturers typically only use additives as much as necessary to achieve desired results. The additive substances most commonly used are salt, sugar and corn syrup, vitamin C, vitamin E, and butylated hydroxyanisole (BHA), butylated hydroxytoluene and (BHT).

Additives in foods can be distinguished into two kinds, namely, natural additives and synthetic or artificial additives. Natural food additives can be derived from plants, animals or minerals, as well as spices and herbs can add flavor to foods.

According to the World Health Organization (WHO) and the food and Agriculture Organization (FAO), the types of additives in foods can be classified into 3 main categories, namely, food flavourings, substances enzyme preparation, and other additives.

Food flavoring substances
This is a substance added to food to enhance the aroma and flavor. Additives in foods is most widely used in a variety of food products like soft drinks, cereal, pastries, and yogurt. Natural flavorings materials can of nuts, fruits, vegetables, and spices. Food flavorings substances are also available in synthetic form similar to the taste of certain foods.
Enzyme preparation
This is a kind of additives are usually obtained through the extraction process from plants or animal products, or from microorganisms such as bacteria. This additive is used as an alternative to chemical based additives, is typically used in the cake baking process (to fix the batter), the manufacture of fruit juices, wine and beer (to aid fermentation), and also manufacture of cheese.
Other additives
This includes substances substance dyes, preservatives, and sweetener. Preservative substances can slow down the decay caused by fungi, air, bacteria, or yeast. In addition, a preservative also maintain quality of food as well as help control contamination that can cause illness from food, such as botulism.

As for the types of permitted preservative BTP is used in, among other food acids sorbat, benzoic acid, ethyl para-para-hidroksibenzoat, methyl hidroksibenzoat, sulfite, nisin, nitrite, nitrate, propionic acid, and lysozyme hydrochloride. Meanwhile, food colouring substance used to replace colors lost when getting started or making food look more attractive, and artificial sweeteners are often used as a substitute for sugar because it contains the least calories.

There are many different types of additives in foods and its use, some of which are :

Antioxidants, to prevent food from oxidation process that causes food to become smelly.
Acidity regulator (acidity regulator) is a food supplementary material to acidify, neutralize, and/or maintaining the degree of acidity of the food.
Humectant to keep food in order to keep,
Mineral salt to enhance flavor and texture.
Stabilizer and firming agent, to maintain the solubility of food.
Emulsifier (emulsifier) are substances that can inhibit clotting of fat in food.
Developer (raising agent) is a food supplementary material to release gas which increases the volume of the dough.
Flour treatment to correct the result of roasting.
Glazing agent or coating substances to improve appearance and protect food.
anti-thrashing (an anti-caking agent) is the additional material is added to food in powder or granule, to prevent to throw food product packaging.
Foaming agents are addictives to maintain consistency of the formation of froth.
Gel-forming (gelling agent) is a food supplementary material to form a gel.

Side Effects Of Additives

To determine whether a substance can be used in food additives without harmful effects is to set a proper daily intake amount consumed (Acceptable Daily Intake for/ADI). ADI is the estimated number of maximum additive on foods that can be consumed safely every day for a lifetime, without adverse health effects. The maximum limit of the use of additives in foods has been determined by BPOM. For those manufacturers who violate these provisions limit could result in sanctions in the form of a written warning to revocation order.