Sierra Acai Company
Sierra Acai Company
Open 7 Days a Week
MonaVie Independent Distributor
Distributor Training
Shop Online
Enroll Now
Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
Friends
Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
22-AUGUST-2008 06:13:22 - Food additive This article or section includes a list of references or external links, but its sources remain unclear because it lacks in-text citations. You can improve this article by introducing more precise citations where appropriate. February 2008 Food portal Food additives are substances added to food to preserve flavour or improve its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling with vinegar, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. Contents 1 Numbering 2 Categories 3 Other Info 4 See also 5 References 6 External links Numbering To regulate these additives, and inform consumers, each additive is assigned a unique number. Initially these were the E numbers used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission to internationally identify all additives, regardless of whether they are approved for use. E numbers are all prefixed by E, but countries outside Europe use only the number, whether the additive is approved in Europe or not. For example, acetic acid is written as E260 on products sold in Europe, but is simply known as additive 260 in some countries. Additive 103, alkanet, is not approved for use in Europe so does not have an E number, although it is approved for use in Australia and New Zealand. Since 1987 Australia has had an approved system of labelling for additives in packaged foods. Each food additive has to be named or numbered. The numbers are the same as in Europe, but without the prefix 'E'. The United States Food and Drug Administration listed these items as Generally recognized as safe or GRAS and these are listed under both their Chemical Abstract Services number and FDA regulation listed under the US Code of Federal Regulations See list of food additives for a complete list of all the names. See E number for the numbers. Categories Food additives can be divided into several groups, although there is some overlap between them. Acids Food acids are added to make flavors sharper, and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid. Acidity regulators Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents Anticaking agents keep powders such as milk powder from caking or sticking. Antifoaming agents Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring Colorings are added to food to replace colors lost during preparation, or to make food look more attractive. Color retention agents In contrast to colorings, color retention agents are used to preserve a food's existing color. Emulsifiers Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk. Flavors Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources through distillation, solvent extraction, maceration, among other methods or created artificially. Flour treatment agents Flour treatment agents are added to flour to improve its color or its use in baking. Humectants Humectants prevent foods from drying out. Tracer gas Tracer gas allow for package integrity testing to prevent foods from being exposed to atmosphere, thus guaranteeing shelf life. Preservatives Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin used in jam for example give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy calories low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea. Thickeners Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties. Other Info Food additives are substances which are added in small amounts to processed foods for a specific purpose. Food additives have been used for centuries. Salt, sugar and vinegar were among the first and used to preserve foods. In the past 30 years, however, with the advent of processed foods, there has been a massive explosion in the chemical adulteration of foods with additives. Considerable controversy has been associated with the potential threats and possible benefits of food additives. In several cases, artificial food additives have been linked with cancer, digestive problems, and neurological conditions such as ADD. They can be also linked with diseases like heart disease, obesity, rapid heartbeat and more. Though some people feel organic additives are preferable to artificial ones, others point out that natural additives themselves may be harmful in large quantities such as salt or may contain natural toxins, such as chemicals made by plants to defend themselves1. The U.S. Food Labelling Regulations 1984 describe an additive as: 'any substance not commonly regarded or used as a food, which is added or used in or on food at any stage to affect its keeping qualities, texture, consistency, appearance, taste, odour, alkalinity or acidity or to serve any other technological function in relation to food.' See also Delaney clause Dietary supplement Food fortification Food processing Food supplements List of food additives Nutraceutical Nutrification aka food enrichment. References U.S. Food and Drug Administration. 1993. Everything Added to Food in the United States. Boca Raton, FL: C.K. Smoley c/o CRC Press, Inc.. The Food Labelling Regulations 1984 Advanced Modular Science, Nelson, Food and Health, by John Adds, Erica Larkcom and Ruth Miller ^ Schlosser, Eric. 2001 Fast Food Nation: the dark side of the all-American meal. New York: Houghton Mifflin External links Food Trade's Juicy Secrets by John Triggs in the Daily Express July 17 2007 Everything Added to Food in the United States EAFUS i.e. Castor oil, etc. Database of food additives and regulations governing their use EU legislation on food additives CSPI's guide to food additives, PDF Food Standards Australia and New Zealand page on food additives Database of food additives for mobile phones freeware v d e Food chemistry Additives · Carbohydrates · Coloring · Enzymes · Essential fatty acids · Flavors · Lipids · Minerals · Proteins · Vitamins · Water Retrieved from http://en..org/wiki/Food_additive Categories: Food additives | Food scienceHidden category: Articles lacking in-text citations Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية БългарÑ?ки ÄŒesky Dansk Deutsch Eesti Español Français Galego Hrvatski Ido Bahasa Indonesia Italiano עברית Lëtzebuergesch Lietuvių Nederlands 日本語 Polski Português РуÑ?Ñ?кий Suomi Svenska Tiếng Việt Türkçe УкраїнÑ?ька ä¸æ–‡ This page was last modified on 7 August 2008, at 02:44. of the GNU Free Documentation License. ® , Inc., a U.S.
39 Reasons to Drink Acai Juice Every Day
What is MonaVie - Watch the 8-minute video
Discovering MonaVie video
The Power of You video
Log into your Wholesale MonaVie Account
So many of us do not eat a balanced diet, get enough sleep, have too much stress, or are impacted with toxins and pollutants. Drinking 2 ounces of MonaVie twice a day will help your body detoxify as well as build your immune system. Its the smartest thing you can do for yourself, so start today. Buying MonaVie through our company guarantees you support 7 days a week and, if you would like to share MonaVie with your family and friends we will guide you from start to finish.
1. Click on Enroll Now (30 - 55% off retail price)
2. Pay $39 for your Wholesale ID number.
3. NO minimum order required.
4. MonaVie is delivered to your door in 3 to 5 days.