scholarly journals Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on Sucrose esters of fatty acids E 473 and sucroglycerides E 474

EFSA Journal ◽  
2004 ◽  
Vol 2 (11) ◽  
pp. 106 ◽  
Author(s):  
Keyword(s):  
Fatty Acids ◽  
Food Additives ◽  
Sucrose Esters ◽  
Processing Aids

scholarly journals Demystifying Emulsifiers as Additives through Molecular Gastronomy: A Contribution to Rise Consumer’s Sovereignty

2021 ◽  
Author(s):  
Lígia Rebelo Gomes ◽  
Cláudia Silva ◽  
Catarina D. Simões
Keyword(s):  
Fatty Acids ◽  
Food Additives ◽  
Chemical Properties ◽  
Food Preparation ◽  
Human Consumption ◽  
Sucrose Esters ◽  
Molecular Gastronomy ◽  
Food And Agriculture ◽  
Food Losses ◽  
Limited Supply

According to the Food and Agriculture Organisation of the United Nations, one third of food produced annually for human consumption results in food losses or wastage, which is environmentally degrading, economically unviable, ethically incorrect, and does not contribute to sustainable development. The use of additives can help prevent the waste of food that is still fit for consumption in a world where about 16% of the world’s population goes hungry. Food additives may overcome the problem of limited supply of natural ingredients, increase the shelf life of foods and simplify the complex cooking procedures. To raise the consumer’s knowledge about food additives, this work presents and explain in a simple manner some physical/chemical properties of emulsifiers, namely fatty acids esters and sucrose esters of fatty acids. Moreover, this work reviews and illustrates, recurring to recipes of molecular gastronomy, how these additives are used in food preparation to achieve and maintain certain desirable characteristics, how they contribute to obtain a better result in final preparation, and how they can be used in modern cuisine. Preparations coming from the discipline of molecular gastronomy have been chosen since they are based on laboratory related procedures and only use few ingredients, including an additive.

Investigation of the process of processing blackcurrant and cranberry alcoholic juices with trisodium salt of nitrilotrimethylphosphonic acid

2021 ◽  
pp. 41-43
Author(s):  
Светлана Семеновна Морозова ◽  
Ирина Михайловна Абрамова ◽  
Наталья Евгеньевна Головачёва ◽  
Любовь Павловна Галлямова ◽  
Наталья Александровна Шубина
Keyword(s):  
Food Additives ◽  
Customs Union ◽  
Safety Requirements ◽  
Trisodium Salt ◽  
Processing Aids ◽  
Technical Regulations

На основании проведенных исследований установлено, что обработка черносмородинового и клюквенного спиртованных соков нитрилотриметилфосфоновой кислотой позволяет снизить концентрацию железа до нормы, установленной требованиями ТР ТС 029/2012 «Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств» - не более 10 мг/дм, и повысить прозрачность спиртованных соков. Based on the conducted studies, it was found that the treatment of blackcurrant and cranberry alcoholic juices with nitrilotrimethylphosphonic acid reduces the concentration of iron to the norm established by the requirements of Customs Union Technical Regulations «Safety requirements of food additives, flavorings and processing aids» (CU TR 029/2012) - no more than 10 mg/dm and increases the transparency of alcoholic juices.

scholarly journals Food Additives and Processing Aids used in Breadmaking

2017 ◽  
Author(s):  
Luis Carlos Gioia ◽  
José Ricardo Ganancio ◽  
Caroline Joy Steel
Keyword(s):  
Food Additives ◽  
Processing Aids

scholarly journals Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality

2021 ◽  
Vol 34 ◽  
pp. 06009
Author(s):  
Ekaterina Lisovaya ◽  
Elena Viktorova ◽  
Mariet Zhane ◽  
Olga Vorobyova ◽  
Elena Velikanova
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Rapid Determination ◽  
Food Additives ◽  
Total Content ◽  
Acid Value ◽  
Monounsaturated Fatty Acids ◽  
Component Composition ◽  
Urgent Task ◽  
Determination Methods

Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research of the peculiarities of vegetable lecithins chemical composition for the development of a method for determining their acid value using the pulsed nuclear magnetic relaxation (NMR) method. It was found that the studied lecithins differ significantly in the content of individual phospholipid groups exhibiting acidic properties. As a result of the research of the fatty acid composition of the lecithins acetone-soluble fractions, it was found that the highest total content of monounsaturated fatty acids is a characteristic of sunflower oleic type lecithins (81.3 %) and rapeseed lecithins (66.3 %), and polyunsaturated fatty acids – sunflower linoleic type lecithins (63.6 %) and soybean lecithins (67.7 %). Researches of the NMR characteristics of lecithins with the introduction of carbon tetrachloride (CCl4) have been carried out. It was found that the redistribution of component composition in the “lecithin-CCl4” system occurs at different ratios for each type of lecithin, which is due to their chemical composition peculiarities.

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