Basic classification of food additives. Classification of food products into groups. Classification of dairy products Classification and characteristics of food additives
Number of food additives used in production food products V different countries, today reaches 500, not counting combined additives, individual aromatic substances, and flavorings. To harmonize their use, the European Council has developed a rational system for digital codification of food additives with the letter “E”. It is included in the FAO/WHO Food Code (Codex Alimentarius, Ed. 2, V. 1) as the International Numbering System (INS).
Codex Alimentarius is translated from Latin as “Food Code” or “Food Law”. The Codex Alimentarius Commission is organized jointly by FAO and WHO to implement the joint FAO/WHO program to develop common food standards. 144 countries participate in the implementation of this program. The Commission includes 8 committees, including a committee on food additives.
Each food additive is assigned a digital three- or four-digit number (preceded by the letter “E”). They are used in combination with function class names, reflecting the grouping of food additives by technological functions (subclasses).
Experts identify the index “E” with both the word “Europe” and the words “essbar/edible”, which translated into Russian from German and English means “edible”, respectively.
The index “E” in combination with a three-digit number is part of the complex name of a specific chemical substance that is a food additive. Assigning the status of a food additive and an identification number with the index “E” to a specific substance has a clear interpretation, implying that:
This particular substance has been tested for safety;
A substance may be used (recommended) within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer regarding the type and composition of the food product in which it is added;
For this substance, purity criteria are established that are necessary to achieve a certain level of food quality.
Some E-numbers are followed by lowercase letters, for example: E160a - carotenes; E472a - esters of glycerol and acetic and fatty acids. In these cases, we are talking about further classification (classification division) of the food additive. Lowercase letters are an integral part of the E-number and must be used for designation. In some cases, E-numbers are followed by lowercase Roman numerals, for example, E450i - sodium dihydrogen pyrophosphate; they clarify differences in the specifications of phosphates and are not a mandatory part of the number and designation.
The presence of food additives in products and raw materials used for their production must be indicated on the label (according to GOST 51074-2003 “Food products. Information for consumers. General requirements”), while the food additive can be designated as an individual substance or as a functional name ( functional class, technological function) in combination with code “E”. For example: “Ingredients: drinking water, ... preservative E211, or sodium benzoate…».
The classification of food additives, according to the proposed digital codification system, is as follows (main groups):
· E100-E182 - dyes;
· E700-E800 - spare indexes for other possible information;
Many food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. For example, additive E339 (sodium phosphates) can exhibit the properties of an acidity regulator, emulsifier, stabilizer, complexing agent and water-retaining agent.
In SanPiN 2.3.2.1293-03 “Hygienic requirements for the use of food additives,” food additives are divided into the following main functional classes:
acids, bases and salts;
· preservatives;
· antioxidants;
· food additives that prevent caking and clumping;
consistency stabilizers, emulsifiers, thickeners, texturizers and binding agents;
· improvers for flour and bread;
· dyes;
· color fixers;
· glazing agents;
· food additives that enhance and modify the taste and aroma of a food product;
· sweeteners;
· filler carriers and filler solvents;
· flavorings.
There is a classification of food additives based on other criteria. So, today the following are distinguished: 5 technological classes of food additives:
1. Substances that improve the color of products:
Dyes.
Bleaches.
Color fixatives.
2. Substances that regulate the consistency of products:
Emulsifiers.
Foaming agents.
Thickeners.
Gelling agents, gelling agents, gelling agents.
Fillers.
3. Substances that improve the aroma and taste of products:
Flavors.
Modifiers (enhancers) of taste and aroma.
Sweeteners.
Sweeteners.
Acidifiers, acids.
Salt substitutes.
4. Substances that help increase the shelf life of food products:
Preservatives.
Protective (inert) gases, protective (inert) atmosphere.
Antioxidants (antioxidants), oxidation inhibitors.
Antioxidant synergists.
Sealants (plant tissues), hardeners.
Moisture-retaining agents.
Substances that prevent caking and clumping.
Film formers, coatings, glazing agents, glossers.
Stabilizers.
Foam stabilizers.
Turbidity stabilizers.
5. Substances that accelerate and facilitate technological processes:
Enzymes and enzyme preparations.
Leavening agents.
Defoamers, antifoaming agents.
Flour processing agents, baking improvers.
Acidity regulators.
Hydrolysis and inversion catalysts.
Clarifiers (adsorbents, flocculants).
Substances that facilitate filtration.
Carriers, solvents, thinners.
Means for tableting.
Separators, release agents, release agents.
Dehumidifiers.
Products for peeling (from fruits).
Refrigerants, refrigerants and freezing agents.
Substances that promote the vital activity of beneficial microorganisms.
Emulsifying salts.
Propellents.
Catalysts.
Abroad, the Codex Alimentarius Commission identifies a number of functional classes of food additives and their definitions:
Class 1 - Acids increase acidity and give a sour taste to food.
2 - Acidity regulators change or adjust the acidity or alkalinity of a food product.
3 - Anti-caking and anti-caking agents, reduce the tendency of food particles to stick to each other.
4 - Defoamers prevent or reduce foam formation.
5 - Antioxidants Increase the shelf life of food products by protecting against spoilage caused by oxidation.
6 - Fillers- substances that increase the volume of the product without affecting its energy value.
7 - Dyes enhance or restore color.
8 - Substances that help preserve color, stabilize, maintain or enhance the color of the product.
9 - Emulsifiers form or maintain a homogeneous mixture of two or more immiscible phases, such as oil and water, in foods.
10 - Emulsifying salts interact with cheese proteins to prevent fat separation during production processed cheeses.
11 - Plant tissue sealants give or keep the tissues of fruits and vegetables dense and fresh, interact with gelling substances.
12 - Flavor and smell enhancers enhance the natural taste and smell of food products.
13 - Substances for flour processing- substances added to flour to improve its baking properties or color.
14 - Foaming agents create conditions for uniform diffusion of the gaseous phase into liquid and solid food products.
15 - Gellants- substances that form gels.
16 - Glazers- substances that impart a shiny outer surface or protective layer.
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Definitions and classification of food additives and their safety. Characteristics of natural, synthetic and mineral dyes. Substances that change the structure and physical and chemical properties of products. Additives that affect the taste and aroma of food products.
The food industry uses a large group of substances, united by the general term “food additives”.
The introduction of food additives into food products according to their technological purpose can be aimed at:
Improving the quality of food products;
Maintaining the quality of the product during storage;
Acceleration of food production times.
In accordance with their technological purpose, food additives, in turn, can be grouped as follows:
1. Food additives that provide the necessary appearance and organoleptic properties of the product, as well as improve its quality:
a) dyes
b) flavorings
c) consistency improvers
d) flavoring agents
2.Food additives that prevent microbial and/or oxidative spoilage of foods:
a) antimicrobial additives
Chemical
Biological
b) antioxidants
3. Food additives necessary in the technological process of food production:
a) technological additives
b) accelerators technological process.
The most important of them include food colorings, sweeteners, preservatives, food antioxidants, emulsifiers, thickeners, gelling and gelatinizing agents.
FOOD COLORINGS
Consumers have long been accustomed to a certain color of food products, associating quality with it. However, it should be noted that during the technological process, raw materials and products often change their usual, original color, and in some cases even acquire an unpleasant appearance, which makes such products unattractive to the consumer, and sometimes even repulsive.
Among the substances that determine the appearance of food products, one of the most important places belongs to dyes.
Food coloring is a class of food additives that enhance and/or restore the color of a product, that is, they determine the final external color of the food product.
For coloring food products, both natural and natural dyes are used, as well as synthetic ones - substances of organic or inorganic nature.
Natural or natural dyes are substances that are usually a mixture of carotenoids, anthocyanins, flavonoids, chlorophyll and other natural components of plants endowed with pigments.
However, not only plant organisms are a source of coloring substances. In our country, a red dye isolated from krill and which is a mixture of carotenoids has recently been approved. This dye is intended for coloring fish products and artificial caviar.
Synthetic dyes are substances that are usually azo compounds, nitro compounds, diphenylmethane compounds, quinones, quinolines, pyrazolones, etc. and so on.
All natural dyes can be used to color food products. The “Sanitary Rules for the Use of Food Additives” note that the use of natural dyes is regulated only by technological instructions.
Among synthetic dyes there are practically no harmless substances. And although they are not acutely toxic, many of them are carcinogens, mutagens or allergens.
In some countries, large amounts of synthetic dyes are used. In Russia and the CIS countries, the use of only two synthetic dyes is permitted - indigo carmine and tartrazine.
In our country, the use of synthetic dyes for coloring food is limited both by reducing the number of synthetic dyes used, and by expanding the range of natural dyes that are harmless in all respects, or even completely abandoning the coloring of food.
In biotechnology, food dyes are most widely used in the production of confectionery, drinks, margarine, some types of canned food, etc.
Carmine- natural red dye, anthraquinone derivative:
Alcannin- 1,4-naphthaquinone derivative. Natural dye. Gives a red-burgundy color.
Eno dye- obtained from the marc of red grape varieties and elderberries in the form of an intensely red liquid. It contains a mixture of compounds, including anthocyanins and catechins. The coloring of the product with encoding dye depends on the pH of the medium. The red color in acidified objects, in neutral and slightly alkaline environments, the enco dye gives the product a blue tint. Therefore, enocol dye in the confectionery industry is used simultaneously with organic acids to create the necessary pH environment.
Sugar color (caramel)- a dark-colored product of caramelization of sugar. Its aqueous solutions are a pleasant-smelling dark brown liquid. Used for coloring drinks, confectionery, and cooking.
b-carotene- plant red-yellow pigment. Provides color to a number of fats, vegetables and fruits, and personal yolk. In addition to coloring properties, it has provitamin properties, because... decomposing in a living organism it turns into vitamin A. It is resistant to the pH of the environment, but is easily oxidized under the influence of light, atmospheric oxygen, and other oxidizing agents.
Turmeric- yellow natural dye, used in the form of an alcohol solution, because Turmeric does not dissolve well in water.
Indigo carmine(disodium salt of indigodisulfonic acid) is a synthetic dye. When dissolved in water it gives solutions of an intense blue color. Used in the confectionery industry and in the production of refined sugar.
Tartrazine yellow (disodium salt of azo dye) - a synthetic dye, highly soluble in water, forms orange-yellow solutions. Used in the confectionery industry for the production of drinks.
SWEETENERS
The food industry has long used substances with a sweet taste - sweeteners. Recently, taking into account the requirements of nutritional science, the expansion of the production of low-calorie products, as well as products for people suffering from a number of diseases, primarily patients with diabetes, the production of sucrose substitutes, both natural and synthetic, has been expanding.
Honey- natural sweetener. It contains 75% mono- and disaccharides, including about 40% fructose, 35% glucose and 2% sucrose, and 5.5% starch. Honey is used in the confectionery and baking industries, and in the production of drinks.
Malt extract - aqueous extract from barley malt - is a mixture of mono- and oligosaccharides (glucose, fructose, maltose, sucrose), proteins, minerals, enzymes. The sucrose content reaches 5%. Used in the confectionery industry, in the production of baby food products and kvass.
Lactose(milk sugar) - used in baby food and for the production of special confectionery products.
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Sorbitol- sweetness relative to sucrose is 0.6. Almost completely absorbed by the body.
HOH 2 C-CH(OH)-CH(OH)-CH(OH)-CH(OH)-CH 2 OH
Xylitol- sweetness compared to sucrose is 0.85. It is also well absorbed by the body.
HOH 2 C-CH(OH)-CH(OH)-CH(OH)-CH 2 OH
Saccharin- a synthetic substance. Melting point 228-229 O C. 300-550 times sweeter than sucrose. It is almost not absorbed by the body. Used in the production of food products for diabetics, dietary cheeses, and drinks.
Cyclamates- compounds with a pleasant sweet taste, without a bitter aftertaste, stable during cooking, baking, and highly soluble in water. 30 times sweeter
higher than sucrose. Used in the confectionery industry and in the production of beverages.
Aspartame- a dipeptide, it contains residues of aspartic and phenylalanic acids:
During the production of food products, in the presence of moisture and at elevated temperatures, aspartame is partially converted into diketopiperazine. It is convenient for sweetening food products (for example, creams, ice cream) that do not require heat treatment, as well as medicinal products. In products that are subject to heat treatment and long-term storage, its use is inappropriate due to a decrease in the degree of sweetness of the finished product.
Sucralose- 4,1`,6`-trichlorogalactosucrose. Sweeter than sugar 600 times.
Sucralose is stable in a slightly acidic environment (pH 4-7); in a more acidic environment, the sucralose molecule breaks down into two monosaccharide components: 1,6-dichlorofructose and 4-chlorogalactose, which have a neutral taste. Sucralose is compatible with other products and additives, stable at high temperatures, and can be used in pasteurization, sterilization, ultra-high temperature processing, baking, and spray drying processes. It can be used in the production of non-alcoholic and alcoholic drinks, dairy desserts, canned food, cookies, baked goods, sauces and mayonnaise. The recommended daily intake of sucralose is up to 15 mg per 1 kg of human body weight.
PRESERVATIVES
Chemical preservatives are substances whose introduction into products can slow down or prevent the development of microflora: bacteria, mold, yeast and other microorganisms, and therefore extend the shelf life of food products. Preservatives must be harmless and not change the taste and other properties of food products. Currently, some organic acids and their salts are mainly used as preservatives (see table).
Food preservatives
| N p/p | Name of preservative | Formula | Dependence on pH of the environment | Application area |
| Formic acid Acetic acid Propionic acid Sodium propionate Calcium propionate Sorbic acid Sodium sorbate Potassium sorbate Calcium sorbate Benzoic acid Sodium benzoate Potassium benzoate Citric acid | HCOOH CH 3 COOH C 2 H 5 COOH C 2 H 5 COONa (C 2 H 5 COO) 2 Ca CH 3 -(CH=CH) 2 -COOH CH 3 -(CH=CH) 2 -COONa CH 3 -(CH =CH) 2 -COOK (CH 3 -(CH=CH) 2 -COO) 2 Ca C 6 H 5 -COOH C 6 H 5 -COONa C 6 H 5 -COOK COOH ½ HOOC-CH 2 -C-CH 2 -COOH ½ OH | strong weak depends on pH environment weak weak weak weak weak weak strong weak weak weak | canning meat, vegetables canning vegetables and fruits, marinades in cheese production preventing molding of bread, cookies, chocolate products, processed cheeses canning meat and fish products, margarine, cheese, cookies, egg yolks, fruit juices, syrups production of fruit and berry products in production canned fish, margarine, beverages production of margarines |
FOOD ANTIOXIDANTS
Substances that slow down the oxidation of unsaturated fatty acids that make up lipids are called antioxidants. Food antioxidants are of both natural and synthetic origin. Some of the most common antioxidants are listed below.
3-tert.butyl-4-hydroxyanisole Area of application: rendered, cooking and confectionery fats.
L-ascorbic acid Area of application: dairy food products.
Propyl ester of gallic acid (propyl gallate) Area of application: dairy food products.
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2,3-dimethylbis-butane(nordihydroguaiaretic acid) Area of application – natural edible fats, some vitamins, milk, confectionery.
FLAVORS
Flavorings are substances added to food products with the aim of restoring their taste and aroma (for example, lost during processing), stabilizing and enhancing the natural taste and aroma of products, as well as adding flavor diversity to similar products (for example, ice cream, soft drinks).
Extracts from plants and animals can also be used as flavoring agents. essential oils plant origin, natural infusions, fruit and berry juices, syrups, spices, as well as aromatic food essences or individual aromatic substances.
A large number of aromatic compounds harmonizing with each other take part in the formation of the taste and aroma of each product. One or more of them determine the main aroma, and the rest - its nuances.
The composition of the flavoring additive is constant. It is determined by a scent specialist (flavorist), but there are different versions of flavors that emphasize one or another tone and select different combinations of them.
Food flavoring is 30-50, and sometimes more, coordinated components. These components can be either natural or identical to natural, or artificial aromatic substances.
Natural flavors are extracted from raw materials of plant or animal origin. For various reasons, it is not possible to produce food products using only natural flavors.
Naturally identical flavors (meaning “same as natural”) are obtained in the laboratory, but their chemical structure corresponds to natural ones. Such a flavoring, by the way, may be even more harmless than a flavoring obtained from natural raw materials.
Artificial flavors contain at least one artificial substance that does not exist in nature. According to their chemical structure, synthetic fragrances can be of different natures: alcohols, aldehydes, esters of organic acids.
All flavors can be divided into hot (spicy) and sweet. The former give the product the taste and smell of vegetables, spices, herbs, smoke, meat, fish, mushrooms, etc. Typical sweet flavors are all types of fruit, vanilla, chocolate, coffee.
Flavorings are produced in the form of liquids and powders. Historically, liquid flavorings have been called food flavoring essences (although the term “essence” in the generally accepted sense of the word means only the extraction of highly volatile aromatic substances from plant materials).
Flavoring practically does not complicate the production process. The flavoring agent can be added to the product undiluted (for example, spice extract powder) or as a concentrated solution (suspension) in a suitable solvent (the solvent may be water, oil, alcohol or part of the product being flavored itself), and some foods can be directly sprayed with a diluted solution flavoring
The moment of adding flavoring to specific product determined based on production technology.
The choice of flavoring for a particular food product is determined by physical and chemical properties and product production technology.
The dosage of flavorings in food production depends on the required intensity of taste and aroma of certain products, on the organoleptic properties of the products and their production technology.
However, it is important to remember that the impact of a flavor on the organoleptic properties of a product can only be fully assessed by tasting the finished product.
It should also be noted that flavoring agents approved for flavoring certain types of food products are not allowed to be used for flavoring other types of food products without appropriate permission.
It is also necessary to take into account the toxicological specificity of food flavorings, since it is possible that the compounds included in the aromatic composition are physiologically important to the body, affect metabolic processes (since they are biologically active even in very low concentrations), have a toxic effect (and some may even be direct poisons).
From a medical point of view, it is necessary to limit the use of synthetic aromatic substances as much as possible (this should primarily apply to food products and drinks intended for children, as well as for sick people, since these are the groups that are sensitive to the effects of xenobiotics) and expand the production and the use of natural juices, infusions and essential oils.
In our country, the Sanitary Rules regulate the list of products that are allowed to be flavored with food essences or directly with synthetic aromatic substances.
The table below discusses some of the food flavorings and their uses.
A significantly larger number of flavorings are used abroad than in our country.
Table
Some food flavorings.
CH 3 CH 3for making dough, sweets, creams, liqueurs, etc.
confectionery and perfume industry in the production of confectionery products, soft drinks
CONSISTENCY IMPROVERS
In the production of some food products, for technological reasons, consistency improvers are widely used - substances:
Maintaining the rheological properties (or desired consistency) of the product;
Changing the rheological properties of a food product, or consistency.
Consistency improvers are used primarily in the production of products that have an unstable consistency and homogeneous structure.
Both natural substances (of plant, microbial or fungal origin) and substances of a chemical nature (which are also varied) are used as consistency improvers.
The range of substances that improve consistency is quite wide.
This group of food additives may include:
Thickeners;
Leavening agents;
Physical condition stabilizers;
Emulsifiers;
Jelly and gelatinizers.
The action of thickeners is aimed at increasing the viscosity of food products.
Disintegrants carry the exact opposite effect of thickeners. They are substances, or a combination of substances, that release gas and thus increase the volume of the dough.
Emulsifiers and physical stabilizers, to a certain extent, perform the same task - forming and maintaining a homogeneous mixture of two or more immiscible substances in a food product or prepared food, although there are differences. For example, one of the tasks performed by physical stabilizers (a group of water-retaining substances) is to protect the food product from drying out by neutralizing the influence of atmospheric air with low humidity.
Surfactants are used as emulsifiers. These include groups of substances that reduce surface tension. This allows them to be used to create many types of food products (creams, mayonnaise, yoghurts, etc.). The main food surfactants are derivatives of monohydric and polyatomic fats, mono- and disaccharides. Let's consider the main groups of food surfactants used in industry.
Mono-, diacylglycerides(mono-, diglycerides) and their derivatives are obtained by hydrolysis of acylglycerides or esterification of glycerol with high molecular weight fatty acids; emulsifier T - 1 can also be classified as:
CH 2 -O-CO-R CH 2 -O-CO-R
CH-OH CH-O-CO-R 1
CH 2 -OH CH 2 -OH
1-monoglyceride 1,2-diglyceride
The use of mono- and diglycerides in bread baking improves the quality of bread, slows down the process of staling, in the pasta industry it allows mechanizing the process, improves quality, and in margarine it increases plastic properties.
Monoglyceride derivatives esterified with carboxylic acids have also found application:
CH 2 -O-CO-CH-CH 2 -COOH
ester of monoglyceride and malic acid
For example, the ester of monoglyceride and malic acid is used in the baking, confectionery and sugar industries, and in the production of ice cream.
Phospholipids of both natural and synthetic origin are used in the baking, confectionery, and margarine industries.
Natural phospholipids (phosphatides, phosphatide concentrate) are obtained from vegetable oils when they are hydrated. They are used in the production of bread, flour confectionery, chocolate, drinks, and ice cream.
Synthetic phospholipids used in the food industry differ in composition from natural ones in the absence of nitrogenous bases in their molecules; they are a complex mixture of ammonium or sodium salts of various phosphatidic acids with triglycerides.
Their application in chocolate production allows you to save cocoa butter, in margarine - to obtain low-fat margarines with a fat phase content of 40-50%. In the production of margarine, the emulsifier T-F is used - a mixture of emulsifier T-1 and phosphatide concentrates (3:1).
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Polyglycerol esters- compounds that are esters of fatty acids with polyglycerol. In addition, these products contain free polyglycerols, some mono-, di-, and triglycerides. Used in the baking, confectionery and margarine industries.
Sucrose esters In composition they are esters of natural acids with sucrose. The range of applications of these compounds is very wide -confectionery, bakery, ice cream production.
Sorbitol esters- these are compounds that are esters of hexahydric alcohol sorbitol and natural acids.
Derivatives of carboxylic acids and higher fatty alcohols(R - alcohol residue)
These include derivatives of succinic acid – succinates:
HOOC-CH 2 -CH 2 -CO-OR
These include tartaric acid derivatives - tartrates:
HOOC-CH(OH)-CH(OH)-CO-OR
These include derivatives citric acid– citrates:
HOOC-CH 2 -(HO)C(COOH)-CH 2 -CO-OR
They have found application in almost all branches of the food industry.
Hydroxycarboxylic acid derivatives with higher fatty acids.
These include lactic acid derivatives: steroyllactic acid and its salts - sodium stelate and calcium stelate.
C17H35-CO-O-CH-COOH
steroyllactic acid
C 17 H 35 -CO-O-CH-COONa
sodium stelate
(C 17 H 35 -CO-O-CH-COO) 2 Ca
Every day, almost every person on the globe uses at least one of the most popular food products food additives.
These are food additives such as salt, sugar, pepper, citric acid.
No food additives in modern world there is no way around it anymore.
Let's ask ourselves a question: What are food additives?
Definition of food additives
According to the definition of the World Health Organization nutritional supplements- These are natural compounds and chemicals that are not usually eaten in themselves, but are deliberately introduced into foods in limited quantities.
In different countries, about 500 food additives are used in food production.
Additives regulate the moisture content of products, crush and loosen, emulsify and compact, bleach and glaze, oxidize, cool and preserve, etc.
For additive classifications A numbering system was developed.
The European Commission for Food Additives labels the chemical compound with the letter "E". Each additive is assigned a three or four-digit number.
Classification of food additives
Classification in accordance with the intended purpose according to the proposed system of digital codification of food additives as follows:
E 100 – E 182 - Dyes, i.e. color enhancers or restorers;
E 200 – E299 - Preservatives, which increase shelf life, sterilize and protect the product from bacteria;
E300 – E399 - Antioxidants designed to inhibit the oxidation process;
E400 – E499 - Stabilizers, which maintain the consistency of this product;
E500 – E599 - Emulsifiers;
E600 – E699 - Flavor and aroma enhancers;
E900 – E999 - Anti-flamings, so called anti-foaming substances;
E1000 and higher - Glazing agents, sweeteners juices and various confectionery products.
Since there are a lot of food additives, there is no point in describing in detail all the existing ones. Firstly, there are many of them, and secondly, only the most popular ones are used in production.
This E251 – sodium nitrate And E252 – potassium nitrate. It is impossible to imagine sausage products without these additives.
In process of treatment minced sausage loses its soft pink color, turning into a gray-brown mass. Then nitrates and nitrites come into play, and from the window it is already “looking” at us boiled sausage the color of steamed veal.
Nitro additives are contained not only in sausages, but also in smoked fish, sprats, canned herring. They are also added to hard cheeses, to prevent swelling.
In accordance with modern classification all food products can be divided into three large groups (Fig. 1).
Rice. 1. Classification of food products
Consumer Products developed using traditional technology and intended to feed the main groups of the population.
Functional food products may be otherwise referred to as products healthy eating, positive nutrition products, physiologically significant food products. These include products of mass consumption, which have the appearance of traditional food and are intended to be eaten as part of a regular diet, but unlike mass consumption products they contain functional ingredients that have a positive effect on individual functions of the body or the body as a whole.
The main distinguishing features of functional food products are:
Physiological effects on the body.
These requirements must apply to the product as a whole and not to individual ingredients that make up it.
Not only fortified foods can be functional, but also any natural foods that are healthy, for example, carrots, cabbage, onions, parsley, apples and much more.
Therefore, the following groups of products are classified as functional (Fig. 1):
- natural food products that naturally contain a large amount of the functional ingredient , for example, oat bran, rich in fiber, fish oil as a source of polyunsaturated fatty acids, citrus fruits containing large amounts of vitamin C, meat as one of the main sources of B vitamins, directly pressed juices obtained from fruit or vegetable raw materials by mechanical processing;
- traditional food products in which the amount of harmful components is reduced;
The latter components include cholesterol, animal fats with a high content of saturated fatty acids, low molecular weight carbohydrates such as sucrose, sodium, etc. The production technology of this group of functional products consists of extracting or destroying harmful components: extracting cholesterol from egg white using CO 2 extraction, the destruction of cereal phytate, which binds and impedes the absorption of calcium, zinc and iron, and treatment with the enzyme phytase.
Food products further enriched with functional ingredients using various technological techniques, for example, bran bread, fruit purees, fortified with calcium, juices and drinks fortified with vitamins, bifidokefir, drinks or candies with antioxidants, juices with echiniacea.
Functional products must meet the following requirements:
Be natural;
Be in the form of regular food, that is, not available in dosage forms such as tablets, capsules, powders;
Consumed orally, that is, like regular food;
Be beneficial for nutrition and health, while useful qualities must be scientifically based, and daily doses must be approved by specialists;
Be safe in terms of a balanced diet;
Don't reduce nutritional value food products;
Have established values of physical and chemical indicators and precise methods for their determination.
Functional products are intended to:
To compensate for the deficiency of biologically active components in the body;
Maintaining normal functional activity of organs and systems;
Reducing risk factors for any disease, for example, normalizing cholesterol levels;
Maintaining beneficial microflora in the human body, maintaining the normal functioning of the gastrointestinal tract.
Functional foods should be separated from medicinal foods, examples of which are dietary, therapeutic and prophylactic, specialized foods, the purpose of which is indicated below.
Dietary products intended for people suffering from certain diseases. Dietary products should prevent the exacerbation of these diseases and help mobilize the body's defenses. Depending on the type of disease dietary products may additionally contain protective food components or, conversely, be cleared of nutrients that contribute to the course of the disease. For example, diabetes and obesity require a reduction in the content of easily digestible sugars in foods; in case of liver disease or cardiovascular pathology, it is recommended to consume foods with a reduced content of table salt.
Specialized food products are characterized by a narrow focus on correcting any body functions. For example, for optimal metabolic processes in the body, athletes need food with a high content of B vitamins (B1, B2, B6, nicotinic and pantothenic acids), as well as vitamins C and E, which play an important role in redox processes in organism. The needs of the astronauts’ body are met thanks to diets additionally enriched, first of all, with vitamins, essential amino acids, fiber, and macroelements Ca, K, and Mg.
Products for therapeutic and prophylactic purposes intended for persons exposed to adverse factors in the working environment or used in therapeutic practice. Therapeutic and prophylactic food products contain components that replenish the deficiency of biologically active substances, improve mainly the functions of affected organs and systems, neutralize harmful substances, and promote their rapid elimination from the body.
Therapeutic and prophylactic products can be:
Based on well-known general-purpose products with the introduction into their formulation of one or more components that give the product a focus, or with the replacement of part of the product with other components; in this case, the product produced according to the state standard is taken as a basis, then the direction of the product and the amount of functional additives introduced are determined;
New products without taking into account the basis of recipes and technologies of existing food products. In this case, the product formulation with specified therapeutic and prophylactic properties is modeled. When developing a recipe, the amount of fortifying additive will be a constant value, and the selection of other components is carried out taking into account the properties of the additive and the organoleptic characteristics of the product.
Fortified products- products in which certain ingredients have been added or replaced. This group of products differs from functional ones in that the amount of the functional ingredient is below the level of physiologically significant concentrations.
Thus, functional food products are a special group that does not belong to the category of medicines and medicinal foods, although they are used to improve the functioning of body systems and improve the quality of human health.
Therefore, they occupy a middle place between regular products, manufactured using traditional technology, and products therapeutic nutrition(Fig. 2).