MARCH/APRIL 2000

FOOD ADDITIVES Nowadays, we care about what they eat. As consumers, we want to know what food additives are added in the product and why? What are their advantages and disadvantages? Are they safe? But what is considered a food additive? Any chemical substance added to food during its preparation, storage and to obtain a desired texture. The substances used to enhance its appearance, modify its texture, improve its preservation or treat the product are called additives. A few generations ago, most of the foods eaten were prepared at home with ingredients that often came from the family garden. Nowadays, the foods that we consume have often been picked hundreds, even thousands of kilometres away and have travelled a long distance to get to our plate. So, they have to preserve for long periods of time. New food treatment methods necessitate the use of additives (per example the addition of lecithin in milk powder to help it dissolve in water). Urbanisation has increased the distance between the points of production and consumption; therefore, the need to improve product preservation. Consumers demand for ready to eat products has increased. There are over 2000 direct food additives, classified as followed: Texture agents: emulsifiers, stabilisers, thickeners and gelling agents. They give the product its texture. They are found under the name Sucro-glycerides: E474 in desserts, sauces, soups and drinks; in many prepared foods (rice cakes,...) as Carraghenates (algea): E407 and gum: E412 to 418. Anti-oxydants: prevent rancidity. They are found in ready to use pastry cream, milk powder, cakes and dehydrated products under the name Buty-hydroxyanisol (BHA): E320 and Butyhydroxytoluene (BHT): E321. Colouring agents: colour food. They are found in aperitif drinks and in fish eggs named as Amaranth (red): E123. In Strasbourg sausages as Canta-xantine (orange): E161; in flavoured drinks, ice cream, candy, candied fruit, canned fruit, sauces and seasonings...named Cochineal red: E124 and Tartrazine (yellow): E102 in margarine and other fats, in cheese spreads, alcoholic drinks and smoked fish,...named Rocou extract (orangy yellow): E160b. Preservatives: block yeast, mould and bacteria. They are sometimes anti-oxydants. They are found in meats (ham,...) canned foods, cheeses as Potassium nitrites: E249, Sodium nitrites: E250, Sodium nitrates: E251 and Potassium nitrates: E252. They are found in beer, wine, dried fruit, dehydrated products and cakes as Sulfites E:220. In drinks and syrups, non-dehydrated sauces, packaged breads is found Sorbic acid: E200, Potassium sorbates E:202 and Calcium sorbates E:203. In sodas, light jams, cooked shellfish and chewing gum, under the name of Sodium benzoates E:211. Sweeteners: give a sweeter taste. They are found in drinks, desserts, candy, beers, soups, etc... as Aspartame E:951 and Cyclamates E:952. These substances potential toxicity are strictly controlled. Allergic reactions and migraines may be due to food additives. Reactions to monosodium glutamate are particularly frequent. They may cause burning sensations in the neck, forearms and chest associated with redness and warmth to the face; or nausea, tingling, dizziness which typically occur a few minutes to one hour after ingestion of monosodium glutamate. This product is used to enhance flavour. It is found in the grocery store as Accent salt or MSG. It is often used in Chinese food. The Chinese syndrome is the name given to the effects caused by the ingestion of MSG in Chinese food. Residual quantities of sulfites found in the foods that we eat may cause allergic reactions of respiratory nature in sensitive subjects. At high doses, certain additives may cause the apparition of gastric ulcers or colon tumours (Carraghenates); others are cancerous, mutagenic (ascorbic acid, Erythrosine). Nitrates inhibits the transport of blood oxygen by hemoglobin. They also reduce the thyroid gland activity, which is responsible for the transformation of carotene in vitamin A. Of course, the authorised doses in food are low, but if we add a daily consumption of ham and tap water (susceptible of containing up to 50mg/l. of nitrate) and that of carrots (which absorb soil nitrates); what happens then? What can we do about food additives? First, we need to read labels. The names of the additives are included in the ingredient list. Once well informed, you may choose foods according to the characteristics that are most important to you. You may choose to continue to buy a bread that contains Sodium propionate which prevents the growth of mould while refusing to buy cookies which contain food colouring. It's up to you. Let your opinion be known. Inform producers and your deputy of your preferences in regards to the utilisation of chemical elements in food production. When the consumer demand is high, producers bend to their requests. The example of decaffeinated coffee illustrates this well. Caffeine has long been extracted with chlorinated solvents such as trichlorethylene. This chemical is presumed to be harmful to the health. Industries have developed other methods. The first safe decaffeinated coffees were available in 1994. The use of chlorinated solvents is now prohibited. The subject of food additives still necessitates compromise. It is up to us to decide what risk level we want to take in order to have foods which preserve well, are appetising, are nutritive, and are available year round. Sonia Faggion