Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн
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a. Chemistry and specification of the additive: The additive is identified as per their origin, as a single, complex mixture, derivative of plant source, or synthesized material.
b. Existing authorization and approval: It is found that whether the additive already exists and what are the previous data of the additive.
c. Proposed use and exposure assessment: Estimation of dietary exposure based on proposed use and proposed age level of the person.
d. Toxicological study: Toxicological study regarding the effect of additive on the basis of in vitro and in vivo.
After approval of the new additive, the FDA issues regulation for the additive that includes the type of food in which it can be used, the maximum amount it can be used, and how it should be mentioned on food labels.
2.2 Merits and Demerits of Food Additives and Preservatives
2.2.1 Merits of Food Additives and Preservatives
i. Some additives are added to improve or maintain the nutritive value of food. For example, iodine is added in salt to improve its nutritional value. Enrichment of cereal products with B vitamin is another example of it [2].