Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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Other food additives include clarifying agent like gelatine and synthetic resin that remove the sediment and haziness of fruit juice. Enzymes are added to get desirable changes like pectinase used for clarification of juice, papain for meat tenderization, and renin for cheese making. Freezing agents like liquid nitrogen that evaporates very quickly and used to quick chilling of food. Solvents like alcohol and glycerine are used to dissolve flavor, color, and inert gases for packaging to prevent oxidative changes.

These are the food additives that become the part of food due to its packaging, storage, or other handling process. They are generally present in trace amount. Its regulation guideline by FDA includes that all food packaging material manufacturers must ensure that all materials coming in contact with food are safe before getting permitted for its use. These additives are also termed as incidental additives. For example, these groups of additives may include chemical substances used in packaging material often in detectable level but they can migrate into the food. FDA found that a chemical known as acrylonitrile used for the fabrication of plastic beverage bottles may migrate into food and may cause cancer. So, then its approval was withdrawn.