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

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The relationship goes back as far as history itself. In prehistoric time, people used to adulterate the food to increases its longevity and to enhance its taste. In the Victorian era, when adulterants were common, the use to mix lead with cheese similarly in United States such adulteration occurs but it was later banned by government [82, 88]. A German chemist (Frederick Accum) first investigated adulterant in 1820 and he identified toxic metal coloring in food and drink. His work was antagonized food suppliers, and he was ultimately discredited by a scandal over his alleged mutilation of books of the royal institution library. Then later, another studies can in late 1850s; then, in 1860, Food adulteration Act and other legislation can into existence. The only difference in the adulteration of food in ancient time and modern time is different methods of fraud. Today’s sellers are using modern technology for adultering the food. A period of expeditious social change made it possible as a result of urbanization and industralization, and the distance between the consumers and producers and the market was anonymous. Whenever food product is highly commercialized, food sellers and food merchants succumb to the temptation of playing of playing trick in order to maximum profits. They use different flavors drug, color in food, fillers, and preservatives which is not easily detective.