scholarly journals Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on the application of a Total Reduction Factor of 5 for di(2-ethylhexyl)adipate used as plasticiser in flexible PVC food packaging fil

EFSA Journal ◽  
2005 ◽  
Vol 3 (9) ◽  
pp. 217 ◽  
Author(s):  
Keyword(s):  
Food Packaging ◽  
Food Additives ◽  
Reduction Factor ◽  
Total Reduction ◽  
Processing Aids

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 The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

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