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Additives: Definition, Properties, Kinds and Impacts

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Additives: Definition, Properties, Kinds and Impacts – In this discussion, we will explain about additives in food. Which includes the understanding of additives in food, the nature of additives, various additives, the impact of using additives in a complete and light way. For more details, please see the review below carefully.

Additives: Definition, Properties, Kinds and Impacts

Let's discuss it in full starting from its meaning first.

Definition of Food Additives

Food additives are chemical substances that are added to food with the aim of improving its quality which includes taste, appearance, color, durability and others.

There are several types of food that we consume in everyday life. In ancient times, when food technology was not yet developed, processed food and beverages were not developed much. For example, in the past people made bread with only the basic ingredients of flour, yeast and water.

But nowadays it's not enough with just that main ingredient, because you still need additional ingredients others, such as flavorings or flavors (additional ingredients to make a certain taste and aroma) as well as coloring materials. So that when processed foods are processed into these foods, chemical substances have been added with certain purposes.

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Many food additives are currently used by manufacturers in each of their products. This of course makes it more difficult for us as consumers to choose food or food ingredients that are free of food additives.

We need to know that the use of additives in food can never be avoided because in some cases their function is needed in the process of making these food ingredients. Also, not all food additives are harmful or have no nutritional value.

There are some of these additives that have benefits for our bodies because they contain vitamins or can prevent cancer. However, excessive use of food additives can be detrimental to health. Therefore, its use must always be controlled so that the negative impact can be minimized.

Until now, additives in food are used with more diverse purposes in accordance with developments in food processing technology. Even so, the use of food additives in food products is subject to norms that must be obeyed morally. Additives used in food must have the following characteristics:

  1. Does not reduce essential substances in food
  2. Can maintain the nutritional value of the food
  3. Attractive to consumers, but not a fraud
  4. Improve or maintain the quality of food

By knowing about the function of additives in food, it seems that it is indeed more difficult to be free from their use. Even so, there are usually adverse cases, namely when food additives are used in different situations should not be needed, overused, violated specifications, or materials intentionally used forbidden.

For example, the use of borax and formalin in processed food or beverage products such as milk, tofu, meatballs. For this reason, we should know more about the various additives in food in more detail.

Various Kinds of Food Additives

Based on Minister of Health Regulation No. 235 (1979), regarding food additives can be grouped into 14 according to their function, including:

  1. Synergistic antioxidants and antioxidants
  2. Acids, neutralizers and buffers
  3. Anti-caking
  4. Enzyme
  5. Bleach and bleach
  6. Artificial sweeteners
  7. Nutrition booster
  8. Preservative
  9. hardener
  10. Emulsifier, stabilizer and thickener
  11. Natural and synthetic dyes
  12. Sequestrant
  13. Flavoring and aroma
  14. Other food additives

Food additives are obtained from extracts of natural ingredients, they can also be made from certain reactions. Thus, known as natural food additives and artificial food additives (artificial).

1. Food coloring

Giving food coloring has the sole purpose of improving the appearance of food so that it attracts more attention. In Indonesia, many natural dyes are known, such as suji leaves and pandan leaves (green color), turmeric (green color). yellow), eggplant color (purplish blue color), coconut sugar (brownish red color), chillies and vegetable star fruit flowers (color red).

This natural dye is very safe for human health, but the knowledge is not optimal because there is still a taste or aroma that can interfere with the taste and aroma of the original food.

To solve this problem, many synthetic food dyes have been made. For example: sunset yellow FCF (orange), GB violet (purple), tartazine (yellow), indigo carmine (blue). However, the price of this synthetic food coloring is more expensive, so there are people who are not responsible who replaced it with textile dyes at a lower price but very harmful to health.

Textile dyes are often misused for food coloring, such as rhodamine B (red), metanil yellow (yellow). These materials can trigger cancer.

2. Food Sweeteners

White sugar and brown sugar are natural sweeteners that are often used. However, in people with diabetes (diabetes) and obesity (overweight) it is not recommended to use this natural sweetener because it can increase sugar levels and gain weight.

For this reason, low-calorie synthetic sweeteners such as cyclamate and saccharin are available. However, since the 70s the use of cyclamate and saccharin has been banned in the United States because they are suspected of causing cancer.

As a substitute, in 1981 aspartame was made as a synthetic sweetener which has a sweetness level of about 160 times that of white sugar. Sorbitol is a type of synthetic sweetener that doesn't dissolve in the mouth so it doesn't damage teeth, but its excessive use can cause diarrhea.

At present, the latest generation of synthetic sweetener, neotam, has been discovered. This sweetener is a derivative of aspartame whose sweetness is 7,000 – 13,000 times the level of sweetness of sugar. No less than a hundred studies have proven that neotam is safe for consumption by all groups, both for children, pregnant women or diabetics. The following table shows the relative sweetness level of synthetic sweeteners to sugar (sucrose)

3. Food preservative

Food spoilage is mainly caused by the presence of microbes (bacteria, fungi and yeast). To preserve food, we must kill the microbes or store food in conditions where microbes cannot reproduce properly.

Sugar and salt are natural preservatives that have been used since ancient times, such as in sweets, pickles, salted eggs, salted fish and others. If the microbes come into contact with a concentrated sugar or salt solution, water will flow from the microbes into the solution through their cell membranes. So that the microbes become dehydrated (lack of water) and die so that the food does not spoil. But the use of sugar and salt as preservatives can cause food to taste too sweet or salty.

Vinegar is an effective natural preservative because microbes cannot grow well in acidic conditions. Vinegar is often used as a preservative for cucumbers, onions, chilies and others:

  1. Benzoic acidSodium benzoate, used as a preservative for food and beverages, chili sauce, fruit juices, sauces and soy sauce. Benzoic acid / sodium benzoate can inhibit the growth of bacteria and radio that spoil food.
  2. Sodium Nitrite, used as a preservative in burgers, sausages and canned meat. Sodium nitrite can inhibit the growth of bacteria such as Clostridium botulinium which causes food poisoning.
  3. Propynic acid / sodium propinate, used as a preservative in bread and cheese. Propinic acid / sodium propinate can inhibit the growth of mold and yeast.

The use of preservatives above must always be controlled because excessive use can be detrimental to health. For example, sodium nitrite can cause cancer, while sodium benzoate can cause nerve disorders and allergies.

Definition of Additives in Food, Properties, Types, Impact of Use

4. Food Flavoring

The addition of flavoring aims to enrich the taste of food and give flavor to foods that have no taste, such as ice cream and jelly. Natural flavorings have been used since ancient times, for example salt, sugar, seasonings, vinegar, spices, onions and others.

To strengthen or emphasize the taste of some food ingredients, such as meat, vegetables, noodles, fish, and also other dishes use synthetic flavoring such as MSG (monosodium glutamate) or MSG. Giving 0.1% MSG can make a food taste more delicious. Excessive use of MSG can cause shortness of breath, dizziness, chest pain, and fatigue. The symptoms of this disease are called Chinese Restaurant Syndrome.

Thus has been explained about Additives: Definition, Properties, Kinds and Impacts, hopefully can add to your insight and knowledge. Thank you for visiting and don't forget to read other articles.

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