1. Definition and classification of food additives
Food additives refer to artificial or natural substances added to food to improve food quality and color, aroma and taste, as well as for preservation, freshness preservation and processing technology. According to different functions, food additives can be divided into more than 20 categories, mainly including:
Preservatives: such as sodium benzoate, potassium sorbate, etc., used to inhibit the growth of microorganisms
Antioxidants: such as vitamin C, vitamin E, etc., to prevent food oxidation and deterioration
Colorants: including natural pigments (such as β-carotene) and synthetic pigments (such as lemon yellow)
Flavor enhancers: such as sodium glutamate (MSG), disodium 5′-inosinic acid, etc.
Emulsifiers: such as soybean lecithin, monostearate glycerol, etc.
Sweeteners: including nutritional (such as sucrose) and non-nutritive (such as aspartame)
2. The core role of food additives
1. Ensure food safety and extend shelf life
One of the most important functions of food additives is to prevent food from spoiling. According to statistics, the rational use of preservatives can reduce the occurrence of foodborne diseases by about 30%. Antioxidants can effectively delay the rancidity of fats and maintain the nutritional value of food. For example, adding an appropriate amount of nitrite to vacuum-packed meat products can not only inhibit the growth of Clostridium botulinum, but also maintain the color of meat.
2. Improve the sensory quality of food
Appropriate food additives can:
Enhance or improve the color of food (such as caramel color added to baked goods)
Adjust the texture and taste of food (such as emulsifiers in ice cream)
Strengthen or modify the flavor (such as flavors and spices in beverages)
3. Meet the needs of special groups
Food additives make it possible to develop special dietary foods:
Sugar substitute sweeteners in sugar-free foods are suitable for diabetic patients
Potassium chloride in low-sodium foods replaces part of the salt, which is beneficial for people with hypertension
Nutrient enhancers can supplement nutrients that are lacking in specific groups
4. Support industrialized food production
The modern food industry cannot do without the auxiliary role of additives:
Maintain the consistency of product quality
Achieve large-scale continuous production
Reduce production costs and reduce food waste
III. Scientifically understand the safety of additives
1. Strict safety assessment system
All food additives allowed for use undergo rigorous toxicological evaluation, including:
Acute toxicity test
Subchronic toxicity test
Mutagenicity test
Reproductive toxicity test
Chronic toxicity and carcinogenicity test
Based on these test results, scientists determine the “acceptable daily intake” (ADI value) of each additive and formulate usage standards with a large safety margin on this basis.
2. “Dose determines toxicity” principle
The internationally recognized food safety principle is “dose determines toxicity”. Even salt, a single intake of 200-250 grams can be fatal, while the content of additives used according to regulations is usually only 1/100 to 1/10 of the safety limit.
3. Scientific cognition of natural and synthetic
Consumers often mistakenly believe that “natural” additives must be safer than “synthetic”, which is not scientific. Many natural substances also have potential risks, while synthetic additives undergo more rigorous purification and safety assessment. Safety should be based on scientific data of specific substances, not sources.
IV. Standardized management and rational use of food additives
1. International regulatory system
All countries have established strict food additive management systems:
The Codex Alimentarius Commission (CAC) formulates international standards
The US FDA, EU EFSA and other agencies are responsible for evaluation and approval
China’s National Health Commission formulates the GB2760 standard
2. Basic principles of use
Legal use of food additives must follow:
Should not cause any harm to human health
Should not cover up food spoilage
Should not cover up quality defects in the food itself or in the processing process
Should not reduce the nutritional value of food
Reducing the amount of use as much as possible while achieving the expected effect
3. Protection of consumers’ right to know
All national laws and regulations require that food labels must truthfully indicate all additives, usually by functional category and specific name or International Numbering System (INS), such as “preservatives (202)”.
V. Future Development Trends
Research and development of natural source additives: using biotechnology to develop safer and more efficient natural additives
Application of compounding technology: reducing the amount of single additives through scientific proportioning
Clean label movement: reducing the types of additives and using ingredients that consumers are more familiar with
Personalized nutritional adaptation: developing special additive systems for different groups of people
Conclusion
Food additives are an indispensable and important part of the modern food industry. Their rational use is of great significance to ensuring food safety, improving food quality, and meeting diversified needs. Consumers should view additives based on science rather than emotions, regulatory authorities need to continue to improve the standard system, and the industry should strictly abide by the regulations and promote technological innovation to jointly build a safer and healthier food supply system.