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+38 (067) 55-999-07 Food additives: types, peculiarities of use
Food additives are special substances of natural or synthetic (artificial) origin that are introduced into products to improve their properties: taste, colour, texture, shelf life or nutritional value. Some of them, like salt or vinegar, have accompanied mankind since ancient times, while others are the result of modern technology.
In the European Union, each authorised additive is given an individual code, the so-called E-number (e.g. E202 for potassium sorbate), which allows transparent identification of its function: preservative, antioxidant, colouring agent, emulsifier or sweetener. This system streamlines the use of additives in the food industry and guarantees consumer safety.
The main types of food additives:
- Preservatives E200-E280 (sodium benzoate, potassium sorbate, sorbic acid, lactic acid, etc.) Used to inhibit the growth of bacteria, moulds and yeasts. Particularly important in the meat and dairy industry where shelf life needs to be extended.
- Antioxidants (antioxidants) E300-E399 (ascorbic acid, sodium citrate, etc.) Prevent oxidation of fats, which prevents rancidity of products and preserves their quality. They are actively used in the production of sausages, pates, butter.
- Emulsifiers E500-E599 (mono and diglycerides, alginate, lecithin, etc.) Provide a homogeneous consistency of the products, preventing separation and improving texture.
- Stabilisers and thickeners E400-E499 (xanthan gum, carrageenan, etc.) Improve the texture, viscosity and homogeneity of the product. Indispensable in the dairy industry (yoghurt, desserts) and confectionery.
- Flavour enhancers E600-E699 (monosodium glutamate) Enhances the taste of food products, gives a pleasant flavour.
- Dyes E100-E199 (curcumin, tartrazine) Give products an attractive appearance that meets consumer expectations.
- Sweeteners E950-E969 (saccharin, aspartame) Used to create a sweet flavour without added sugar, which is especially important for dietary products.
In the modern food industry, the use of food additives has become an integral part of technological processes. They ensure product quality stability, extend shelf life and improve the organoleptic properties of products. Their safety is controlled by international regulations such as EFSA and Codex Alimentarius. Novohim offers a wide range of internationally standardised food additives for various sectors of the food industry.
Table 1. Food additives: description of functions, uses and recommended dosage.
| Name of additive (E-number) | Function | Industry of application | Examples of products | Recommended dosage |
|---|---|---|---|---|
| Citric acid (Е330) | Acidity regulator, preservative, antioxidant | Beverages, confectionery, canned goods, cosmetics | Beverages, jams, sauces, creams, shampoos. | 1-3 g/kg in food; 0.5-2% in cosmetics |
| Lactic acid80%(Е270) | Acidity regulator, preservative | Dairy, meat, brewing industry | Yoghurts, cheeses, sausages, beer. | Up to 3 g/kg |
| Sodium benzoate (E211) | Preservative | Beverages, sauces, confectionery, cosmetics | Lemonades, ketchups, jams, creams | Up to 0.1% |
| Potassium sorbate (E202) | Preservative | Dairy, meat, confectionery, cosmetics industries | Cheeses, sausages, pastries, creams | 0,1–0,2% |
| Sorbic acid (E200) | Preservative | Pastries, wines, tinned fruit and vegetables | Bakery products, wines, tinned foods | Up to 0.2% |
| Ascorbic acid (E300) | Antioxidant, vitamin C | Meat, bakery, beverages, cosmetics | Ham, bread, juices, creams. | 50-500 mg/kg |
| Lecithin (E322) | Emulsifier, antioxidant | Confectionery, bakery, cosmetics industry | Chocolate, baked goods, creams, lotions. | 0,3–1% |
| Aspartame (E951) | Sweetener | Beverages, confectionery, chewing gum | Diet drinks, candy, chewing gum | Up to 0,5% |
| Palm oil | Fat base | Confectionery, bakery industry | Baking, margarines, creams | Depending on the formulation |
| Calcium phosphoric acid (dicalcium phosphate) | Source of calcium and phosphorus | Nutritional supplements, animal feeds | Flour additives, feed mixtures | According to the norm |
| Lactose | Sweetener, filler | Dairy, confectionery industry | Yoghurts, chocolates, pills | Depending on the formulation |
| Carrageenan (E407) | Thickener, stabiliser | Dairy, meat, confectionery industry | Desserts, meat products, sauces | 0,01–1% |
| Sorbitol (E420) | Sweetener, moisturiser | Dietary products, confectionery products | Candy, chewing gum, diet drinks | Up to 0,5% |
| Dextrose (glucose monohydrate) | Sweetener, energy source | Beverages, confectionery, sports nutrition | Energy drinks, bars, candies | Depending on the formulation |
| Maltodextrin | Filler, stabiliser | Beverages, confectionery, sports nutrition | Energy drinks, bars, puddings | Depending on the formulation |
| Calcium chloride (E509) | Texture firming agent, source of calcium | Canned foods, cheeses, beverages | Canned vegetables, cheese, mineral water | Up to 0.1% |
| Acetic acid 99,9% | Preservative, acidity regulator | Canned food, sauces, marinades | Tinned vegetables, sauces, marinades | Up to 0,5% |
ATTENTION! The recommended dosages are approximate. For exact use, the manufacturer’s technical documentation should be followed.
The use of food additives requires not only knowledge of their functionality, but also strict adherence to process regulations. Even useful or authorised substances in excessive quantities can change the flavour of a product, reduce its quality or cause undesirable reactions. Even common table salt used in excessive quantities can be a poison. Therefore, food additives should be used wisely and accurately, adhering to the recommended dosages specified in technical documentation or formulations. A professional approach is the key to quality, safety and consumer confidence.