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

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 • Additives are allotted a special number which is known as E-NUMBER. It is used in Europe for all the approved food additives. This process of giving characteristic number to food additives for easy identification is known as E-numbering [59].

 • E-numbering is done to modulate these additives and to notify the consumers.

 • The naming of all approved additives starts with the prefix “E” and followed by the number assigned for the approved additive [57].

 • All countries other than Europe do not use the prefix “E”. For example, in Europe, acetic acid is written as E260, whereas in other countries, it is simply written as additive 260.

 • Some examples of E-numbers of food additive are as follows:- Tartrazine (E102)- Quinoline yellow (E104)- Amaranth (E123)- Saffron (E164)- Sorbic acid (E200)- Benzoic acid (E210)- Malic acid (E296)- Sodium alignate (E400)- Agar (E406)- Shellac (E904)

Food is defined as the complex mixture of carbohydrates, fats, proteins, minerals, and the vitamins. Because of these ingredients, the food undergoes spoilage mechanisms. Different microorganisms utilize these ingredients and grow and degradation of the product or any component causes spoilage of food. That is why we implement the food preservation technique.