FOOD ADDITIVES OF NATURAL ORIGIN: SHORT REVIEW
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Abstract
Aim. Analysis of food additives of natural origin, which have a positive effect on the human
Methodology. The methodological basis of the work was the scientific work of Ukrainianand foreign specialists in the field of food additives production and analysis. Taking into account that nutrition is one of the most important human needs, the authors pay attention to additives of natural origin that have a positive effect on the body. When writing the article, such research methods as logical generalization, systematic approach and theoretical search, based on the search and processing of information, were used.
Results. High-quality food is a supplier of energy for the development and vital activity of the body, helps to maintain health in proper condition, increases the efficiency of a person and his well-being. The main criterion for the use of food additives should be their safety, and even with long-term storage and consumption, they should not threaten human health. Characterized by food additives of natural origin, which have a positive effect on the human body. This effect is carriedout by natural pigments Curcumin E 100, chlorophyll E 140, carotene E 160, organic acids – sorbic E 200, malic E 296, ascorbic E 300, fat-like substances (alpha-tocopherol E 307), carbohydrates and their derivatives (pectin E 440, cellulose E 460, iron gluconate (E 579), polyhydric alcohols maltite E 965, xylitol E 967, salts of amino acids and proteins (monosodium glutamate E 621, collagen E 1020). The use of such substances as opposed to toxic compounds is an important aspect of adherence to food safety principles. It has been established that among food additives of natural origin the most natural dyes that are obtained from plants, animals, microorganisms, minerals, etc.
Practical significance. The work has a versatile direction and is of scientific interest not only for scientists, masters and specialists in the field of commodity research of food products, food technology, food hygiene, biology, medicine, but also is designed for a wide range of specialists working in related and tangential, to the above, branches of the national economy of Ukraine. The material can also be interesting for ordinary consumers who care about their own health and are interested in innovations in commodity research. The obtained results can be used to analyze and study the content of food additives.
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References
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