Additives in Foods: Are They Good For Our Health?
Additives in Foods: Are They Good For Our Health?
Benzoic acid and benzoates: Mostly found in soft drinks, beer, fruit products, margarine, and acidic foods. Their functions are to extend shelf life and protect food from fungi and bacteria.
Nitrites and nitrates: Mostly found in processed meats, such as sausages, hot dogs, bacon, ham, and lunch meats; and smoked fish. Their functions are the same as above, including to preserve colour in meats and dried fruits.
Sulfites: Mostly found in dried fruits, shredded coconut, fruit based pie fillings, and relishes. Their functions are the same as above.
Antioxidants
Ascorbic acid (vitamin C) and ascorbates: Mostly found in fruit products, acidic foods, and fatty foods that become rancid. Ascorbates prevent fruit juices from turning brown and fatty foods from becoming rancid.
Tocopherols (vitamin E): Mostly found in oils and shortenings. They prevent rancidity in fats and other damage to food due to exposure to oxygen.
Colourings
Beta carotene, caramel, carrot oil, citrus red #1, dehydrated beets, FD&C colours: Found in many processed foods, especially sweets and products marketed for children, soft drinks, baked goods, and confectionery items. Also used on bologna and other processed meats, as well as to colour the skin of oranges and certain fruits. Their functions are to make foods look more appetizing.
Flavour Enhancers
Disodium guanylate: Used on canned meats and meat-based foods to improve flavour.
Hydrolyzed vegetable protein: Used in mixes, stock, and processed meats to improve flavour.
Monosodium glutamate (MSG): Used in Chinese or Asian foods to heighten taste perception so that foods seem to taste better.
Emulsifiers, Stabilizers, And Thickeners
Carageenan, cellulose, glycerol, gum Arabic, lecithin, pectins: Found in sauces, soups, breads, baked goods, frozen desserts, ice cream, low-fat and artificial cream cheese, condiments, jams, jellies, chocolate, puddings, and milk shakes. Their functions are to improve texture and consistency of processed foods by increasing smoothness, creaminess, and volume.
Besides the above, thousands of substances make their way into food during growing, processing, and packaging, which may become a health threat compared to other direct additives. Examples include pesticides traces found on crops and soil. Environmental pollutants are also harmful when ingested in high quantities.
Preserved foods tend to have more additives than fresh ones. So, it is time for us to start choosing wisely if we are really serious about maintaining our health.
Additives in Foods: Are They Good For Our Health?
Most of us may already know that food enhancers or additives – flavourings, preservatives and dyes – have been used for centuries. But some ingredients on today’s food labels can be really scary.
Common food additives are substances that do not occur naturally in a food but are added for various reasons. What are they?
- Preservatives to prevent spoilage;
- Emulsifiers to prevent water and fat from separating;
- Thickeners;
- Vitamins and minerals (either to replace nutrients lost in processing or to increase nutritional value);
- Sweeteners (either artificial or natural), salts and flavourings to improve taste;
- Dyes to make foods more visually appealing.
Benzoic acid and benzoates: Mostly found in soft drinks, beer, fruit products, margarine, and acidic foods. Their functions are to extend shelf life and protect food from fungi and bacteria.
Nitrites and nitrates: Mostly found in processed meats, such as sausages, hot dogs, bacon, ham, and lunch meats; and smoked fish. Their functions are the same as above, including to preserve colour in meats and dried fruits.
Sulfites: Mostly found in dried fruits, shredded coconut, fruit based pie fillings, and relishes. Their functions are the same as above.
Antioxidants
Ascorbic acid (vitamin C) and ascorbates: Mostly found in fruit products, acidic foods, and fatty foods that become rancid. Ascorbates prevent fruit juices from turning brown and fatty foods from becoming rancid.
Tocopherols (vitamin E): Mostly found in oils and shortenings. They prevent rancidity in fats and other damage to food due to exposure to oxygen.
Colourings
Beta carotene, caramel, carrot oil, citrus red #1, dehydrated beets, FD&C colours: Found in many processed foods, especially sweets and products marketed for children, soft drinks, baked goods, and confectionery items. Also used on bologna and other processed meats, as well as to colour the skin of oranges and certain fruits. Their functions are to make foods look more appetizing.
Flavour Enhancers
Disodium guanylate: Used on canned meats and meat-based foods to improve flavour.
Hydrolyzed vegetable protein: Used in mixes, stock, and processed meats to improve flavour.
Monosodium glutamate (MSG): Used in Chinese or Asian foods to heighten taste perception so that foods seem to taste better.
Emulsifiers, Stabilizers, And Thickeners
Carageenan, cellulose, glycerol, gum Arabic, lecithin, pectins: Found in sauces, soups, breads, baked goods, frozen desserts, ice cream, low-fat and artificial cream cheese, condiments, jams, jellies, chocolate, puddings, and milk shakes. Their functions are to improve texture and consistency of processed foods by increasing smoothness, creaminess, and volume.
Besides the above, thousands of substances make their way into food during growing, processing, and packaging, which may become a health threat compared to other direct additives. Examples include pesticides traces found on crops and soil. Environmental pollutants are also harmful when ingested in high quantities.
Preserved foods tend to have more additives than fresh ones. So, it is time for us to start choosing wisely if we are really serious about maintaining our health.
Additives in Foods: Are They Good For Our Health?
posted by Lae at 00:54
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