ugg shop online Food additives used in the EU
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Examples: Aspartame (E951) is used to make sweet tasting low calorie soft drinks. Sucralose (E955) can be used to give a sweet taste to low energy yoghurts with no added sugar.
‚Colours‘ add or restore colour in foods. They can be added to food to make up for colour losses, enhance naturally occurring colours, or to add colour to foods that would otherwise be colourless or coloured differently.
Examples: Riboflavin (E101, also known as vitamin B2) is used to enhance colour in preserves of red fruit like jams. Cochineal (E120) can be used to enhance red colour in fruit flavoured breakfast cereals or flavoured processed cheese.
‚Preservatives‘ extend the shelf life of foods by protecting against loss of quality caused by microorganisms or protecting against the growth of illness causing microorganisms.
Examples: Calcium propionate (E282) is used to slow down mould growth in bread and baked goods. Sorbic acid (E200) is used to prevent the growth of moulds in dairy products like cheese, or to treat the surface of unpeeled citrus fruits.
‚Antioxidants‘ prolong the shelf life of foods by protecting against oxidation. Oxidation is the process whereby food deteriorates in quality as it reacts with oxygen from the air,
which can for example cause fats to become rancid or cut fruits turning brown.
Examples: Ascorbic acid (E300, also known as vitamin C) is used stop peeled, cut or shredded fruit and vegetables or in fruit juices to stop them from going brown.
‚Acids‘ increase the acidity of foods and/or give a sour taste. ‚Acidity regulators‘ change or control the acidity or alkalinity of foods.
Example: Citric acid (E330) is used to adjust the acidity of fruit and vegetable juices or ensure the right level of acid in tinned tomatoes. Tartaric acid (E334) is used to give a sour flavour to sweets.
‚Anti caking agents‘ stop powdered or granulated foods from sticking to one another.
Example: Silicon dioxide (E551) helps to stop clumping products like powdered sugar or sweeteners.
‚Anti foaming agents‘ prevent or reduce foaming.
Example: anti foaming agents like polydimethysiloxane (E900) can help prevent cooking oil from foaming while frying.
‚Emulsifiers‘ let water and oils remain mixed together in an emulsion.
Example: lecithin (E322) is added to chocolate to avoid sugar crystallization and stop ingredients from separating.
‚Emulsifying salts‘ convert the proteins contained in cheese into a dispersed form and to create an even distribution of fat and other components.
Example: sodium citrates (E331) are used to make dehydrated milk powder.
‚Firming agents‘ strengthen the structure of food to keep it firm or crisp.
For example, calcium chloride (E509) is a firming agent used in canned fruit to help maintain their shape and texture.
‚Flavour enhancers‘ enhance the existing flavours/odours of food. These are different from ‚flavourings‘, which ingredients added to food in order to impart or modify odour and/or taste.
Example: monosodium glutamate (E621),
which is used to enhance flavour in seasoning blends or condiments.