Additives in Food Ingredients

Previously we have discussed about the Existing Chemical Substances in the house, now we will discuss Additives in Food Ingredients so that we can understand what additive substances contained in the food consumption daily.Every day we need food to get energy (carbohydrates and fats) and to the growth of new cells, replacing damaged cells (protein). In addition, we also need food as a source of support and regulatory processes in the body, ie vitamins, minerals, and water.Whether or not a food is healthy does not depend on the size, shape, color, palatability, aroma, or freshness, but depending on the substances needed by the body. A food is healthy if it contains one or more kinds of substances needed by the body. Every day, we need to eat a variety of foods so that all kinds of substances needed by the body are met.This is because one type of food is not necessarily contain all kinds of substances needed by the body every day. To people interested in eating a meal, often we need to add additional ingredients into our food though. Can we expect that a person would not have appetite to eat are not salted vegetable soup or pureed green beans that do not use sugar. In this case, salt and sugar including additional material. Both include the type of food additives.Additives not only salt and sugar, but there are many other chemicals. Food additives added and mixed at the time of food processing to improve the appearance of food, improve taste, enrich the nutrient content, so do not keep perishable foods, and so forth. Material belonging to the food additives should be able to:

•     improve the nutritional quality or food;
•     makes food look more appealing;
•     enhance the flavor of food, and
•     make food more durable or not quickly stale and rotten.

Additives not only substances that are intentionally added during food processing takes place, but also includes substances that enter accidentally and mixed with food. Inclusion of these additives may occur during processing, packaging, or are carried away by the chemicals used.Food additives can be grouped into two categories, namely:

• additives derived from natural sources, such as lecithin and citric acid;
• additives of synthetic chemicals that have similar properties with similar natural materials, both chemical composition and properties / functions, such as amyl acetate and ascorbic acid.

Based on the function, whether natural or synthetic, can be classified as additive dyes, sweeteners, preservatives, and flavorings. Additives in food products are usually listed on the packaging.