Food additives and their use. Food additives: reasons and purposes of use

Most of our food today contains substances that are specially added to it before consumption and are called food additives. And although many people are skeptical about their use (and often not without reason), nevertheless, nutritional supplements play a very important role in the food industry today.

Natural and synthetic food additives are chemicals that are added to food to extend the shelf life of foods, provide additional nutritional benefits, make cooking easier and improve taste, color, smell and appearance.

Nearly the weight of natural products deteriorate quickly if they do not contain additives. In some cases, changes in products over time are not very significant. So, for example, sugar crystals simply stick together, forming large lumps, which causes some inconvenience during its further use. The situation is different with dairy products, meat, fish, fruits and vegetables. They quickly become inedible - they turn sour, rotten, bitter, and in most cases, their use can result in poisoning.

The shelf life of foods can be increased by adding food additives called preservatives. Some of them slow down the growth and activity of microorganisms contained in food, others, called antioxidants, slow down the breakdown (oxidation) of fat and oil, which are widely used in food production. Other preservatives help keep foods moist or dry as needed, and are catalysts for the action of other food additives. There are additives to form various coatings to prolong the shelf life of products.

Nutritional supplements are vitamins and minerals that restore the balance of nutrients that have been compromised by food processing. Food additives play an important role in the preparation of special dietary meals.

Flavors, colorants, odor enhancers and textures make up the most large group food additives are known as cosmetic additives because they alter the taste of food.

Most nutritional supplements have their own code, consisting of the letter E and a three-digit number, which can be seen on the package in the list of ingredients. These codes refer to approved natural and synthetic food additives. Most colors, preservatives, antioxidants, emulsifiers, leavening agents and stabilizers have their own E-code, while flavors, solvents, bleaches, starches and sweeteners do not.

Many people have a negative attitude to food additives, and especially to cosmetic ones.

It is desirable that processed foods make up the minimum of our diet, and in general we should eat natural, organic foods.

Ideally, this should be so. However, in real life, a wide variety of factors must be taken into account. Among other things, the use of food additives gives us the opportunity to receive the necessary amount of poverty. And given that today in the world many people are dying of hunger, this factor cannot be ignored.

Without additives, we would have to buy groceries daily and in small quantities to keep them from spoiling. This would certainly be inconvenient for many people who are busy at work all day. In addition, the choice of products in this case would be minimal due to seasonal restrictions.

On the other hand, the use of products with additives cannot be completely ruled out. The very fact that a huge number of flavors do not have an E-code and, accordingly, by law should not be indicated on the label, makes it possible for all sorts of abuse.

At the same time, it is known that many dyes and preservatives with E-codes can cause various diseases such as allergies, asthma, indigestion and hyperexcitability, in particular in children. In many countries, the use of some food additives is completely prohibited.

Based on this, some tips and caveats can be given. If you want to control your consumption of food additives, you must read and analyze the composition of the products printed on their packaging. Suddenly, you find out that the ingredients in the instant fruit jelly are virtually the same as in the soup bags! They are based on sugar, modified starch and fat. In the list of ingredients, substances are sorted in descending order. So, if sugar and modified starch are at the top of the list, then this means that they form the basis of the content. Colorants, preservatives, emulsifiers, stabilizers and disintegrants are designated by E-codes, or their full name is given. Aroma enhancers are referred to as flavors.

The label is often misleading. Reduced sugar or salt means both ingredients were actually added, but in small amounts. “No artificial sweeteners” means sugar has been added, while “No sugar” means the product contains artificial sweeteners. Another trick is the word "natural." First, not all natural things are good. Secondly, some natural colors may be completely unnatural for the product to which they were added.

In addition to those food additives that are listed on the label, many may be present in a latent form - for example, those that were introduced during cultivation and / or processing.

Insecticides and fungicides can be found in fruits, vegetables, cereals and grains. Chemical preparations obtained with feed can remain in the meat of animals after slaughter, and various substances are often introduced into raw meat to give and preserve a presentation. Chickens often receive feed additives to enhance the color of the egg yolk, and this is not indicated on the packaging.

Over the past decades, there have been significant changes in production technologies and in the range of products due to objective and subjective factors. These factors include:

"Qualitative leap" in the technological, material and technical spheres of production of raw materials and food products;
changes in consumer preferences of the population under the influence of various reasons: advertising, which causes "fashion" for certain products; sales promotion actions; expanding the range of goods, etc.

History reference

Nutritional supplements have been used by people for centuries and even millennia. These include, first of all, salt, the first mention of which is found in 1600 BC. v Ancient egypt... Also, spices were used already during the Roman Empire, great importance was attached to exotic seasonings and spices - cinnamon, cloves, ginger, pepper, nutmeg, which gave a specific taste and aroma to products.

The massive use of nutritional supplements dates back to the late 19th century, and today it reaches its maximum distribution. This is explained by the growth of the population, its concentration in cities, which led to an increase in the production of food products through the improvement of production technologies, the manufacture of products using biotechnology and the achievements of chemistry.

The meaning of the term "food additives"

However, now this term has several interpretations. As a rule, the main meaning is the following - a group of natural or artificial substances or their compounds, which are used in order to improve the technologies for obtaining products. They are introduced into products during manufacture in order to impart certain properties and / or to preserve the quality of food products. This interpretation is typical for the Russian Federation. Nutritional supplements are sometimes confused with dietary supplements or dietary supplements that are not related to them.

According to one of the first definitions by WHO (World Health Organization), food additives are non-nutritive substances that are added to food in most cases in small amounts to improve appearance, palatability, texture, or increase shelf life.

Food additives auxiliary materials

Nutritional supplements differ from auxiliary materials that are used during the technological process.

Auxiliary materials include substances that are not related to food ingredients, but are used in the processing of raw materials and food products in order to improve technology. In the composition of finished food products, there are either no auxiliary materials, or their non-removable residues may take place.

Reasons for using food additives

Currently, there are several reasons why food manufacturers widely use food additives:

Since food products are transported over long distances for sale, among them are perishable and quickly stale products, respectively, they should contain additives that will increase the shelf life of their quality.
Due to the fact that today the individual perceptions of a particular consumer associated with taste, attractive appearance, low cost, and the convenience of using food products are rapidly changing, manufacturers use flavors, dyes, etc. to meet such needs.
The science of nutrition is developing, certain requirements are formulated for the creation of new types of food - low-calorie foods, products - analogs of dairy, meat and fish products. This forces manufacturers to use food additives that regulate the consistency of food products.
And also the technologies of manufacturing traditional and new products are being improved.

Thus, we can formulate the main goals of nutritional supplements:

They allow improving food technologies at all stages, namely preparation and processing of food raw materials, manufacturing, packaging, transportation and storage. The use of food additives helps to improve or facilitate the manufacturing process.
Preserve the natural qualities of the product - increase its resistance to different types spoilage.
They improve and preserve the organoleptic properties of food products (consistency, appearance, color, taste, odor) and increase their stability during storage.

In accordance with Russian sanitary legislation, food additives cannot be used if, from the manufacturer's point of view, it is technically and economically feasible. Their use should not reduce the quality of the organoleptic properties of food. It is forbidden to use food additives in order to disguise damage to raw materials and finished products, technological defects, as well as to reduce the nutritional value (excluding some products for special and dietary purposes).

Brief conclusions

Natural food supplements have been used since ancient times. The term itself has several interpretations. In addition to the food additives themselves, certain auxiliary materials are used in the technological process. There are several reasons why nutritional supplements have begun to be widely used. Based on these reasons, the goals of their application are formulated.

Simply put, we can say the following. Manufacturers take certain actions in order to generate additional profit. By introducing food additives, they have the opportunity to:

increase the shelf life of the product: its quality and properties when transported over long distances;
expand the range to meet the needs of multiple consumers;
to introduce the development of the science of nutrition (nutriciology);
food additives make it possible to improve, simplify, and facilitate the technological process.

The question is, how high is the quality of the products that manufacturers provide to the end consumer. The main purpose of nutrition is to provide the necessary nutrients (proteins, fats, carbohydrates, vitamins, minerals, water) to the body in the required and balanced amount. Does this product contain the necessary nutritional components, as well as whether it contains toxic elements harmful to the body ... More information will be dealt with in this section.

9.1. Classification of food additives

In accordance with the law "On the quality and safety of food products" "food additives" are natural or artificial substances and their compounds, specially introduced into food products during their manufacture in order to impart certain properties to food products and (or) preserve the quality of food products " ...

Food additives are not consumed as a food product or as a regular food component. They are introduced into food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the resistance of the product to different types spoilage, preservation of the structure and appearance of the product or deliberate change in organoleptic properties (Fig. 9.1.).

The main goals of the introduction of nutritional supplements include the following results.

1. Improving the technology of preparation and processing of food raw materials, manufacturing, packaging, transportation and storage of food products. The additives used in this case should not mask the consequences of using low-quality or spoiled raw materials, or carrying out technological operations in unsanitary conditions.

2. Preservation of the natural qualities of the food product.

3. Improving the organoleptic properties of food products and increasing their stability during storage.

The use of food additives is permissible only if they, even with prolonged consumption in the composition of the product, do not threaten human health, and provided that the set technological tasks cannot be solved in another way.

Compounds that increase the nutritional value of food products and are classified as dietary supplements (amino acids, trace elements, vitamins) do not belong to food additives.

Food additives are sometimes referred to as direct food additives because they are they are not foreign substances such as contaminants that enter food at various stages of the technological process.

Reasons for the widespread use of food additives in food production:

Modern methods trade in the conditions of transportation of food products (including perishable and quickly stale products) over long distances, which determined the need for the use of additives that increase the time to preserve their quality;

Rapidly changing individual ideas of the modern consumer about food products, including taste and attractive appearance, low cost, ease of use;

Creation of new types of food that meet modern requirements of nutritional science (for example, low-calorie foods);

Improving the technology for obtaining traditional food products, creating new food products, including functional products.

Today the number of food additives used in food production reaches 500 names; in the European Community, about 300 are classified.

In Europe, a system for the digital codification of food additives with the letter "E" has been developed. It is included in the FAO / WHO Food Codex (Codex Alimentarius, Ed.2. V.1) as the International Numbering System (INS). Each food additive is assigned a digital three- or four-digit number.

The E index in combination with a three- or four-digit number is a synonym and part of a complex name for a particular chemical that is a food additive. The assignment of a specific substance to the status of a food additive and an identification number with the index "E" has a clear interpretation, implying:

This substance has been tested for safety;

A substance can be used (recommended) within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer regarding the type and composition of the food product;

For this substance, the purity criteria necessary to achieve a certain level of food quality have been established.

The presence of a food additive in a product must be indicated on the label, while it can be designated as an individual substance or as a representative of a specific functional class (with a specific technological function) in combination with the E code, for example, malic acid or acidity regulator E296.

The main groups of food additives, their classification in accordance with the digital codification system are as follows:

E100-E182 - dyes;

E700-E800 - spare indices for other possible information;

The main classes of functional additives are shown in Fig. 9.1.

Most food additives, as a rule, are not plastic materials for the human body, although some of them are biologically active substances (for example, β-carotene), therefore the use of foreign food ingredients requires strict regulation and special control.

In accordance with the "Principles for assessing the safety of food additives and contaminants in food" (WHO document 1987/1991), the law of the Russian Federation "On the sanitary and epidemiological well-being of the population", state preventive and current sanitary supervision is carried out by the sanitary-epidemiological service.

Currently in the food industry, complex food additives are widely used, which are industrially manufactured mixtures of food additives of the same or different technological purpose, which may include, in addition to food additives and biologically active substances, and some types of food raw materials (macro-ingredients): flour, sugar, starch, protein, spices, etc. Technological additives of complex action are widely used in bakery technology, in the production of flour confectionery products, in the meat industry.

In recent decades, "Technological additives" have found wide application to solve a number of technological problems:

Acceleration of technological processes (enzyme preparations, chemical catalysts of certain technological processes, etc.);

Regulation and improvement of the structure of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.);

Prevention of clumping and caking of products;

Improving the quality of raw materials and finished products;

Improving the appearance of products;

Extraction improvement;

Solving independent technological issues in the production of individual food products.

9.2. Choice of food additives

The effectiveness of the use of food additives requires the creation of a technology for their selection and introduction, taking into account the peculiarities of the chemical structure, functional properties and nature of the action of food additives, the type of product, the characteristics of raw materials, the composition of the food system, the technology for obtaining the finished product, the type of equipment, the specifics of packaging and storage.

When working with food additives for a specific functional purpose separate stages work may not be carried out. The diagram can be simplified using known, well-studied nutritional supplements. But in any case, both in the production of traditional food products and in the creation of new ones, it is necessary to take into account the peculiarities of the food systems into which the food additive is introduced, to correctly choose the stage and method of its introduction, to evaluate the efficiency of use. In fig. 9.2. shows a diagram of the development of technology for the selection and use of a new food additive.

9.3. Safety of food additives.

Evaluation of the toxicity of coloring extracts

The most important prerequisite for the use of food additives in food production is their purity. Modern toxicology defines the toxicity of certain substances as the ability to harm a living organism. Some contaminants that get into the finished product with the food additive may be more toxic than the additive itself. Solvent contamination is possible in the production of food additives, which is why most countries have strict requirements for the purity of food additives.

Food additives are natural, identical to natural or artificial substances that are not themselves consumed as a food product or a common food component. They are deliberately added to food systems for technological reasons at various stages of production, storage, transportation of finished products in order to improve or facilitate the production process or its individual operations, increase the resistance of the product to various types of spoilage, preserve the structure and appearance of the product, or deliberately change the organoleptic properties. ...

Definitions and classification

The main goals of introducing nutritional supplements include:

1.improving the technology of preparation and processing of food raw materials, manufacturing, packaging, transportation and storage of food products. The additives used in this case should not mask the consequences of using low-quality or spoiled raw materials, or carrying out technological operations in unsanitary conditions;

2. preservation of the natural qualities of the food product;

3. improving the organoleptic properties or structure of food products and increasing their storage stability.

Substances that improve the appearance of food products (dyes, color stabilizers, bleaches);

Substances that regulate the taste of the product (aromas, flavorings, sweeteners, acids and acidity regulators);

Substances that regulate the consistency and form the texture (thickeners, gelling agents, stabilizers, emulsifiers, etc.);

Substances that increase the safety of food and increase the shelf life (preservatives, antioxidants, etc.). Food additives do not include compounds that increase the nutritional value of food products and are classified as biologically active substances, such as vitamins, trace elements, amino acids, etc.

This classification of food additives is based on their technological functions. The Federal Law on the Quality and Safety of Food Products offers the following definition: "food additives are natural or artificial substances and their compounds, specially introduced into food products during their manufacture in order to impart certain properties to food products and (or) preserve the quality of food products" ...

Therefore, food additives are substances (compounds) that are deliberately added to food products to perform certain functions. Such substances, also called direct food additives, are not extraneous, such as, for example, various contaminants that "accidentally" get into the writing at various stages of its manufacture.

There is a difference between nutritional supplements and supporting materials used during the process flow. Auxiliary materials - any substances or materials that, other than food ingredients, are deliberately used in the processing of raw materials and obtaining products in order to improve technology; in finished food products, auxiliary materials should be completely absent, but can also be determined as non-removable residues.

Food additives have been used by humans for many centuries (salt, pepper, cloves, nutmeg, cinnamon, honey), but their widespread use began at the end of the 19th century. and was associated with the growth of the population and its concentration in cities, which necessitated an increase in the volume of food production, the improvement of traditional technologies for their production using the achievements of chemistry and biotechnology.

Today, there are several other reasons for the widespread use of nutritional supplements by food manufacturers. These include:

Modern methods of trade in the conditions of transportation of food products (including perishable and quickly stale products) over long distances, which determined the need for the use of additives that increase the time to preserve their quality;

Rapidly changing individual ideas of the modern consumer about food products, including their taste and attractive appearance, low cost, ease of use; meeting such needs is associated with the use of, for example, flavorings, colors and other food additives;

Creation of new types of food that meet modern requirements of nutritional science, which is associated with the use of food additives that regulate the consistency of food products;

Improving the technology for obtaining traditional food products, creating new food products, including functional products.

The number of food additives used in the production of food products in different countries today reaches 500 names (not counting combined additives, individual fragrances, flavors), about 300 are classified in the European Community. To harmonize their use by manufacturers from different countries, the European Council has developed a rational digital system codification of food additives with the letter "E". It is included in the FAO / WHO Food Codex (FAO - UN World Food and Agriculture Organization; WHO - World Health Organization) as the international digital codification system for food additives. Each food additive is assigned a digital three- or four-digit number (in Europe, preceded by the letter E). They are used in combination with the names of functional classes, reflecting the grouping of food additives by technological functions (subclasses).

Experts identify the E index both with the word Europe and with the abbreviations EU / EU, which in Russian also begin with the letter E, as well as with the words ebsbar / edible, which translated into Russian (respectively from German and English) means “edible ". The E index in combination with a three- or four-digit number is a synonym and part of a complex name for a particular chemical that is a food additive. The designation of a specific substance as a food additive and an identification number with the index "E" has a clear interpretation, which means that:

a) this particular substance has been tested for safety;

b) the substance can be used within the framework of its established safety and technological necessity, provided that the use of this substance does not mislead the consumer as to the type and composition of the food product into which it is introduced;

c) for a given substance, the purity criteria necessary to achieve a certain level of food quality have been established.

Consequently, approved food additives with an E index and an identification number have a certain quality. The quality of food additives is a set of characteristics that determine the technological properties and safety of food additives.

The presence of a food additive in a product must be indicated on the label, while it can be designated as an individual substance or as a representative of a specific functional class in combination with the code E. For example: sodium benzoate or preservative E211.

According to the proposed system of digital codification of food additives, their classification, in accordance with the purpose, is as follows (main groups):

E700-E800 - spare indices for other possible information;

Many food additives have complex technological functions that manifest themselves depending on the characteristics of the food system. For example, the additive E339 (sodium phosphates) can exhibit the properties of an acidity regulator, emulsifier, stabilizer, complexing agent and water-retaining agent.

The use of PD raises the question of their safety. At the same time, MPC (mg / kg) is taken into account - the maximum permissible concentration of foreign substances (including additives) in food, ADI (mg / kg of body weight) - the permissible daily dose and ADI (mg / day) - the permissible daily consumption - a value calculated as the product of ADI by the average body weight - 60 kg.

The majority of food additives, as a rule, have no nutritional value, i.e., is not a plastic material for the human body, although some food additives are biologically active substances. The use of food additives, like any foreign (usually inedible) food ingredient, requires strict regulation and special control.

International experience in organizing and conducting systemic toxicological and hygienic studies of food additives is summarized in a special WHO document (1987/1991) "Principles for assessing the safety of food additives and contaminants in food". According to the Law of the Russian Federation (RF) "On the sanitary and epidemiological well-being of the population," state preventive and current sanitary supervision is carried out by the bodies of the sanitary and epidemiological service. The safety of the use of food additives in food production is regulated by the documents of the Ministry of Health of the Russian Federation.

The Tolerable Daily Intake (ADI) has been a central issue in the safety of food additives for the past 30 years.

It should be noted that a large number of complex nutritional supplements have appeared recently. Complex food additives mean industrially manufactured mixtures of food additives of the same or different technological purpose, which may include, in addition to food additives, biologically active additives, and some types of food raw materials: flour, sugar, starch, protein, spices, etc. e. Such mixtures are not food additives, but are technological additives of complex action. They are especially widespread in baking technology, in the production of flour confectionery, in the meat industry. Sometimes this group includes auxiliary materials of a technological nature.

Over the past decades, the world of technology and the range of food products has undergone tremendous changes. They not only reflected on traditional, time-tested technologies and familiar products, but also led to the emergence of new groups of food products with new composition and properties, to a simplified technology and a reduction in the production cycle, expressed in fundamentally new technological and hardware solutions.

The use of a large group of food additives that have received the conditional concept of "technological additives" made it possible to get answers to many of the pressing questions. They are widely used to solve a number of technological problems:

Acceleration of technological processes (enzyme preparations, chemical catalysts of certain technological processes, etc.);

Regulating and improving the texture of food systems and finished products (emulsifiers, gelling agents, stabilizers, etc.)

Prevent clumping and smoothing of the product;

Improving the quality of raw materials and finished products (flour bleaches, myoglobin fixers, etc.);

Improving the appearance of products (polishes);

Improvement of extraction (new types of extracting substances);

Solving independent technological issues in the production of individual food products.

The selection of an independent group of technological additives from the total number of food additives is rather arbitrary, since in some cases the technological process itself is impossible without them. Examples of these are extractants and catalysts for the hydrogenation of fats, which are essentially auxiliary materials. They do not improve the technological process, but implement it, make it possible. Some technological additives are considered in other subclasses of food additives, many of them affect the course of the technological process, the efficiency of using raw materials and the quality of finished products. It should be recalled that the classification of food additives provides for the definition of functions, and most technological additives have them. The study of complex food additives, as well as auxiliary materials, is the task of special courses and disciplines that deal with issues of specific technologies. In this chapter of the textbook, we will focus only on general approaches to the selection of technological additives.

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Introduction

Bibliography

Introduction

The food industry dates back to prehistoric ages when the processing of raw materials included cutting, fermenting, sun drying, storing food with salt, and different types cooking (such as frying, steaming). Salt preservation was especially common with foods that were intended for warriors and sailors, up until the introduction of canning methods. Evidence for the existence of these methods exists in the writings of the ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North America and South America and Asia. amino acid fast food supplement

Nutrition is one of the most important factors determining the health of a nation in general and our health in particular. Food products should not only satisfy the physiological needs of the human body for nutrients and energy, but also perform preventive and curative functions. One of the outstanding achievements of the end of the twentieth century is the creation of the concept of functional nutrition, that is, the inclusion of various products in the daily diet of a person, which, when systematically used, provide the body not only with energy and plastic material, but also regulate physiological functions, biochemical reactions and psychosocial behavior of a person. , and this is unthinkable without the use of food and biologically active additives.

Currently, there is a consensus about the use of food additives: they are not necessary, but without them the choice of food would be much poorer, and the process of preparing food directly from the original raw materials is more painstaking and time-consuming. Without food additives, preparations, semi-finished products and dishes would almost disappear from the assortment fast food, and individual products would not be so beautiful and expressive.

As defined by the World Health Organization, food additives are naturally occurring compounds and chemicals that are not normally consumed by themselves, but are deliberately introduced into food products in limited quantities. The goals of introducing nutritional supplements:

Improvement of the technology of preparation, manufacturing, packaging, transportation, storage of raw materials and products;

Acceleration of food production time;

Preservation of the natural qualities of the food product;

Improving the appearance and organoleptic properties of food products;

Increase the stability of products during storage.

Reasons for using dietary supplements:

Preservation of fats, vitamins and aromatic substances with the help of antioxidants from premature decomposition, which can form carcinogenic products;

Modern methods of trade in conditions of the need to transport food products, including perishable and quickly stale, over long distances, which determined the need for the use of additives that increase the time to preserve their quality;

Rapidly changing individual ideas of the modern consumer about food products, including taste and attractive appearance, low cost, ease of use; satisfying such needs is associated with the use of, for example, flavorings, colorants, and the like;

Creation of new types of food that meet the modern requirements of nutritional science (low-calorie foods, imitators of meat, dairy and fish products), which is associated with the use of food additives that regulate the consistency of food products;

Improvement of technology for obtaining traditional and new food products. The number of food additives used in food production in different countries, reaches 500 today, not counting the combined additives, individual fragrances and fragrances.

1. Justification of the choice of direction for the development of technology for a new food product

Preservatives are food additives that have their own index, which should be on the label of a particular product.

Preservatives began to be used by people as early as ancient world... One of the goals of conservation was the long-term storage of food products. The most used preservatives in the ancient world were table salt, honey, wine, and later, wine vinegar and ethyl alcohol.

For a long time, the role of effective preservatives was played by spices and seasonings, and later - essential oils isolated from them, some resins, oil distillation products, creosote.

In the 19th - 20th centuries, chemical preservatives of natural and synthetic origin were widely used in the food and perfumery and cosmetic industries. At first, sulfurous, salicylic, sorbic, benzoic acids and their salts were used.

With the discovery of antibiotics, they were considered for some time as promising preservatives, but due to a large number unwanted side effects such canning is not widely used.

Currently, in order to optimize the positive effect of preservatives, special balanced mixtures of preservatives have been developed for each product group.

The most common preservatives at the present time are benzoic acid (index E 210) and its salts and sorbic acid (index E 200) and its salts, for example sodium sorbate (index E201).

There is an opinion, skillfully fueled by some media outlets, that all preservatives are harmful. In fact, this is not the case. For example, the preservative additive E 300 is nothing more than ascorbic acid, that is, pure vitamin C. The head of the laboratory of food additives, Candidate of Medical Sciences A.N. only heat treatment, but also citric acid, salt, sugar (at least 63%), vinegar (acetic acid is a food additive, index E 260), etc. Sugar is harmful for someone, but argue with the fact that the vast majority , especially for children, it is necessary in moderate doses, it is impossible. The same goes for salt. And artificial food additives, which are widely used now, in the quantities in which they are used, do not pose a danger to either adults or children. For example, there is a lot of benzoic acid in lingonberries and cranberries. That is why these berries, harvested in autumn, lie calmly all winter and do not spoil. Those who fear the long-term accumulation of foreign substances in the body should know that scientists, whose profession is to study food additives, are well aware of how benzoic and sorbic acids and their salts are excreted from the body, as well as some other compounds currently used as preservatives.

By adding chemical preservatives to food, it is possible to slow down or completely prevent the development of microflora - bacteria, yeast, as well as prolong the safety of food. The above facts determine the choice of this direction in the development of a new food product.

2. Characteristics of the additive and its role in the food system

Preservatives are food additives, small amounts of which can delay or stop the growth and reproduction of microorganisms, and thereby prevent microbial spoilage of the product.

The main cause of food spoilage with a high moisture content is the development of microorganisms (bacteria, molds, yeast) in them. Preservatives can have a bactericidal effect (i.e. completely suppress the vital activity of microorganisms) or bacteriostatic (suppress, slow down development and reproduction). The action of chemical preservatives is based on their ability to penetrate the microbial cell and inactivate the enzyme system and proteins of microorganisms, thereby stopping their vital activity. The second direction of action of preservatives is a change in the pH of the medium, which reduces the activity of the vital activity of microorganisms.

Strict requirements are imposed on substances used in the food industry as preservatives (antiseptics, compounds obtained by chemical means and possessing antimicrobial properties): preservatives must suppress the vital activity of microorganisms at low concentrations (hundredths, tenths of a percent); have a destructive effect on microorganisms and not have a toxic effect on the human body; not to form toxic compounds during decomposition in the human body and when interacting with the material of technological containers in which the product and the antiseptic are mixed, as well as with the material of canned containers; have no perceptible effect on the organoleptic characteristics of the product or can be easily removed from the product if necessary (for example, sulfur dioxide). For preservatives approved for use in industry, available methods for controlling their content in products have been developed and standardized.

The list of antiseptic drugs used in the canning industry in most countries of the world is limited mainly to sulfur dioxide, sulfuric acid preparations (potassium bisulfite, sodium bisulfite, sodium metabisulfite, sodium sulfite and potassium sulfite), benzoic acid and sodium benzoate, sorbic acid and its salts, dehydroacetic acid and some other organic acids (or their salts).

In different countries, in the production of canned fruits and vegetables, the use of preservatives is limited, especially in products that are not subject to further processing.

The use of antibiotics is also effective as preservatives. Antibiotics (substances obtained as a result of the cultivation of microorganisms) have a higher (hundreds of times) antimicrobial activity and have a preserving effect in concentrations measured in thousandths of a percent, but their use for preserving food is very limited, since they have a negative effect on the body humans (they kill the natural intestinal microflora, can cause allergic reactions in the body, etc.), and also due to the fact that antibiotics are used to treat many diseases and their use causes the appearance of resistant forms of pathogens. In our country, the use of only two antibiotics is allowed, which are intended for medicinal purposes, nystatin and biomycin - for the preservation of raw materials of animal origin (meat, fish and crushed poultry), which are subsequently subjected to heat treatment.

For food preservation, it is advisable to use special antibiotics that are not used in medicine. For example, the antibiotic nisin, which is used for canning a limited range of canned fruits and vegetables: green peas, potatoes, cauliflower, tomatoes, etc. in the amount of 100 mg / l of filling.

Of herbal antibiotics (phytoncides), the most suitable for canning essential oil mustard seed, allyl oil. The addition of this phytoncide at a concentration of 0.002% during the production of marinades in sealed containers helps to preserve the products for a year, even without pasteurization.

However, there are no chemicals that fully meet all the requirements for food preservatives.

When processing fruits and vegetables in places of production during the harvesting period, products are subjected to chemical canning after primary processing - fruit and vegetable purees, juices, which can be used for subsequent processing or sold in the form of semi-finished products to canneries as raw berry purees and juices with varying degrees of clarification. In addition, preservatives are used in the production of a wide range of canned food in order to significantly reduce the time and modes of heat treatment of the product.

Each preservative has its own spectrum of action.

Vitamin C. The antimicrobial effect of preservatives is enhanced in the presence of ascorbic acid. Preservatives can have a bactericidal (destroy, kill microorganisms) or bacteriostatic (stop, slow down the growth and reproduction of microorganisms) action.

One of the main signs of hygienic regulation of chemical preservatives is their use in concentrations that are minimal to achieve a technological effect.

The use of antimicrobial agents in lower doses can promote the growth of microorganisms. This must be taken into account when developing sanitary rules and regulations for food additives and their practical application.

Sulfur compounds. Common preservatives include sulfur compounds such as anhydrous sodium sulfite (Na 2 S0 3) or its hydrated form (Na 2 S0 3 7H 2 0), acidic sodium metabisulfate (thiosulfate) (Na 2 S 2 0 3), or hydrosulfite sodium (NaHS0 3). They are readily soluble in water and release sulfur dioxide (SO 3), which is responsible for their antimicrobial action. Sulfurous anhydride and its secreting substances inhibit mainly the growth of molds, yeasts and aerobic bacteria. In an acidic environment, this effect is enhanced. To a lesser extent, sulfur compounds have an effect on the anaerobic microflora. Sulfurous anhydride has a high reducing ability, since it is easily oxidized. Due to these properties, sulfur compounds are strong inhibitors of dehydrogenases, protecting potatoes, vegetables and fruits from non-enzymatic browning. Sulfurous anhydride is relatively easy to leave the product when heated or in prolonged contact with air. At the same time, it is able to destroy thiamine and biotin and enhance the oxidative breakdown of tocopherol (vitamin E). It is not advisable to use sulfur compounds for preserving food products that are the source of these vitamins.

Once in the human body, sulfites are converted into sulfates, which are well excreted in urine and feces. At the same time, a high concentration of sulfur compounds, for example, a single oral administration of 4 g of sodium sulfite, can cause toxic effects. The FAO / WHO JECFA has established an acceptable daily intake (ADI) of 0.7 mg per kg of human body weight. Daily consumption of sulfated foods may result in excess of the allowed daily intake. So, with one glass of juice, about 1.2 mg of sulfurous anhydride, 200 g of marmalade, marshmallow or pastille - 4 mg, 200 ml of wine - 40 ... 80 mg are introduced into the human body.

Sorbic acid. It has mainly a fungicidal effect due to its ability to inhibit dehydrogenases and does not inhibit the growth of lactic acid flora, therefore it is usually used in combination with other preservatives, mainly sulfur dioxide, benzoic acid, sodium nitrite. Sorbic acid salts are widely used.

The antimicrobial properties of sorbic acid depend little on the pH value; therefore, it is widely used in canning fruit, vegetable, egg, flour products, meat, fish products, margarine, cheeses, and wine.

Sorbic acid is a low-toxic substance, in the human body it is easily metabolized to form acetic acid and

B-hydroxybutyric acid. However, there is a possibility of the formation of D-lactone of sorbic acid, which has carcinogenic activity.

Benzoic acid. The antimicrobial effect of benzoic acid (C 7 H 6 0 2) and its salts - benzoates (C 7 H 5 0 5 Na, etc.) is based on the ability to suppress the activity of enzymes. In particular, when catalase and peroxidase are inhibited, hydrogen peroxide accumulates, which inhibits the activity of the microbial cell. Benzoic acid is able to block succinate dehydrogenase and lipase, enzymes that break down fats and starch. It inhibits the growth of yeast and bacteria of butyric fermentation, weakly affects the bacteria of acetic acid fermentation and only slightly - on the lactic acid flora and molds.

P-hydroxybenzoic acid and its esters (methyl, ethyl, n-propyl, n-butyl) are also used as preservatives. However, their preservative properties are less pronounced, and a negative effect on the organoleptic properties of the product is possible.

Benzoic acid practically does not accumulate in the human body. It is found in some fruits and berries as a natural compound; esters of n-hydroxybenzoic acid - in the composition of plant alkaloids and pigments. In small concentrations, benzoic acid forms hippuric acid with glycol and is completely excreted in the urine. In high concentrations, the toxic properties of benzoic acid are possible. The permissible daily dose is 5 mg per 1 kg of human body weight.

Boric acid. Boric acid (H 3 BO 3) and borates have the ability to accumulate in the human body, mainly in the brain and nerve tissues, exhibiting high toxicity. They reduce tissue oxygen consumption, ammonia synthesis and adrenaline oxidation. In this regard, these substances are not used in our country.

Hydrogen peroxide. In a number of countries, hydrogen peroxide (H 2 0 2) is used in the canning of milk intended for the manufacture of cheeses. It should be absent in the finished product. Milk catalase breaks it down.

In our country, hydrogen peroxide is used to discolor slaughter blood. Catalase is additionally introduced to remove residual hydrogen peroxide. Catalase is used in the manufacture of roots for various semi-finished products.

Hexamethylenetetramine, or urotropine, hexaline. The active principle of these compounds is formaldehyde (CH 2 0). In our country, hexamine (C 6 H 12 N 4) is allowed for canning salmon caviar and growing yeast mother cultures. Its content in granular caviar is 100 mg per 1 kg of product. In ready-made yeast, the content of hexaline is not allowed.

The permissible daily dose, established by WHO, is no more than 0.15 mg per 1 kg of human body weight.

Abroad, hexamethylenetetramine is used for canning sausage casings and cold marinades for fish products.

Diphenyl, biphenyl, o-phenylphenol. Cyclic compounds, sparingly soluble in water, have strong fungicidal properties that prevent the development of molds and other fungi.

The substance is used to extend the shelf life of citrus fruits by immersing them for a short time in a 0.5 ... 2% solution or soaking wrapping paper with this solution. In our country, these preservatives are not used, however, the sale of imported citrus fruits using this preservative is permitted.

The compounds under consideration have an average degree of toxicity. When ingested, about 60% of biphenyls are excreted from it.

The permissible daily dose according to the WHO recommendations is 0.05 for biphenyl and 0.2 mg for o-phenylphenol per 1 kg of human body weight. In different countries, a different level of residual content of biphenyls in citrus fruits is allowed - 20 ... 110 mg per 1 kg of human body weight. It is recommended to thoroughly wash citrus fruits and soak their rinds if they are used in food.

Formic acid. According to its organic structure, formic acid (HCOOH) belongs to fatty acids and has a strong antimicrobial effect. Formic acid is found in small quantities in plant and animal organisms.

At high concentrations, it has a toxic effect, in food it has the ability to precipitate pectins, therefore, in general, it is used to a limited extent as a preservative.

In our country, formic acid salts - formates are used as salt substitutes in dietary nutrition.

For formic acid and its salts, ADI should not exceed 0.5 mg per 1 kg of human body weight.

Propionic acid. Just like formic acid, propionic acid (C 2 H 5 COOH) is widespread in nature, being an intermediate link in the Krebs cycle, which provides biological oxidation of proteins, fats and carbohydrates.

In the USA, propionic acid is used as a preservative in the production of bakery and confectionery products, preventing mold growth. In a number of European countries, it is added to flour.

Propionic acid salts, in particular sodium propionate, have low toxicity. The daily dose of the latter in the amount of 6 g does not cause any negative effects, and therefore it has not been established by the WHO JECFA.

Salicylic acid. The substance is traditionally used for home canning of tomatoes and fruit compotes. In the UK, salicylic acid salts - salicylates - are used for canning beer. The highest antimicrobial properties of salicylic acid are manifested in an acidic environment.

Currently, the toxicity of salicylic acid and its salts has been established, therefore, the use of salicylic acid in Russia as a food additive is prohibited.

Diethyl ether of pyrocarbonate acid. It can inhibit the growth of yeast, lactic acid bacteria and, to a lesser extent, mold, and is used in some countries for preserving beverages. The substance has a fruity odor. At a concentration of more than 150 mg of a substance per 1 kg of a product, the taste of beverages deteriorates and its toxic properties appear.

Ether interacts with food components of the product - vitamins, amino acids, ammonia. In particular, the reaction of ether with ammonia leads to the formation of a carcinogenic compound - ethyl cabalamic acid ester, which is able to penetrate the placenta of the mother's body. In our country, the drug in question is prohibited for use as a food additive.

Sodium and potassium nitrates and nitrites. Sodium and potassium nitrates and nitrites (NaN0 3, KN0 3, NaN0 2, KN0 2) are widely used as antimicrobial agents in the production of meat and dairy products. When making sausages sodium nitrite is added no more than 50 mg per 1 kg of the finished product, some types of cheese and feta cheese - no more than 300 mg per 1 liter of milk used. In products baby food the use of these substances is not permitted.

Naphthoquinones. The substances are used to stabilize soft drinks and provide suppression of yeast growth. The most widespread are juglone (5-hydroxy-1,4-naphthoquinone) and plumbagin (2-methyl-5-hydroxy-1,4-naphthoquinone). Juglone exhibits a preservative effect at a concentration of 0.5 mg per 1 liter, plumbagin - 1 mg per 1 liter. They are low-toxic and have a safety threshold of 100 times.

The choice of preservatives and their dosage depend on the degree of bacterial contamination and the qualitative composition of the microflora; conditions of production and storage; the chemical composition of the product and its physical and chemical properties; expected shelf life.

The use of preservatives in the production of mass consumption products is not allowed: milk, butter, flour, bread (except for packaged and packaged for long-term storage), fresh meat, baby products and diet food and also referred to as "natural" or "fresh".

Preservatives not approved for use in production include: azides, antibiotics, E 284 boric acid, E 285 borax (borax), E 233 thiabendazole, E 243 diethyldicarbonate, ozone, ethylene oxide, propylene oxide, salicylic acid, thiourea.

E 240 formaldehyde is also a prohibited preservative.

EU preservatives must meet the following criteria:

· Effectiveness against a wide range of microorganisms;

· Bactericidal effect;

· Bacteriostatic effect;

· Solubility within the drug or distribution in water or at the interface of phases (water and oil);

· Good miscibility;

· Compatibility with raw materials and packaging materials;

· Stability in a wide range of pH values;

· Temperature stability;

Low toxicity to humans and environment;

· Good value for money.

3. Justification of the formulation and technology of the new product

Ascorbic acid - an organic compound related to glucose, is one of the main substances in the human diet, which is necessary for the normal functioning of connective and bone tissue. It performs the biological functions of a reducing agent and a coenzyme of some metabolic processes, and is an antioxidant. Only one of the isomers is biologically active - L-ascorbic acid, which is called vitamin C. In nature, ascorbic acid is found in many fruits and vegetables.

By physical properties Ascorbic acid is a white crystalline powder with a sour taste. Let's easily dissolve in water, we will dissolve in alcohol.

Due to the presence of two asymmetric atoms, there are four diastereomers of ascorbic acid. Two conventionally called L- and D-forms are chiral with respect to the carbon atom in the furan ring, and the iso-form is the D-isomer at the carbon atom in the ethyl side chain.

Ascorbic acid and its sodium (sodium ascorbate), calcium and potassium salts are used in the food industry (E300 - E305).

L-isoascorbic acid, or erythorbic acid, is used as a dietary supplement E315.

The physiological requirement for adults is 90 mg / day (pregnant women are advised to consume 10 mg more, lactating women - 30 mg). The physiological requirement for children is from 30 to 90 mg / day, depending on age.

In practice, vitamin C performs much more functions than the banal “strengthening of the body”. Firstly, it is one of the powerful antioxidants and regulators of redox processes, an essential element in the synthesis of hormones and adrenaline.

This property is due to the ability to easily donate electrons and form radical ions. These charged particles with an unpaired electron act as targets for free radicals responsible for damage to cell membranes and subsequent cell mutations. Secondly, vitamin C regulates capillary permeability and blood clotting; thirdly, it has an anti-inflammatory effect; fourthly, it reduces allergic reactions. In addition, vitamin C helps to cope with the effects of stress and strengthens the body's resistance to infections. There is still unconfirmed evidence that vitamin C is used for the prevention of cancer. Vitamin C helps the body to better absorb iron and calcium, while eliminating lead, mercury and copper. Vitamin C has a complex effect on the stability of other vitamins in the human body. For example, B1, B2, vitamins A, E, folic and pantothenic acids, due to the antioxidant effect, retain their vitality longer. Vitamin C protects the walls of blood vessels from oxidized cholesterol deposits, stimulates the adrenal glands and the production of hormones that can fight stress. Without vitamin C, a person is really weak and unprotected, and vice versa, the required amount of it stimulates the body in such a way that it is able to ensure healthy functioning itself.

Thus, enriching our product with ascorbic acid, we increase its nutritional value; in addition, the antioxidant property of vitamin C allows us to increase the shelf life of the product.

4. Calculation of amino acid and fatty acid scor

Amino acid rate:

AC (lysine) = (10.08 / 55) * 100% = 18%

AC (threonine) = (6.49 / 40) * 100% = 16.225%

AC (valine) = (8.38 / 50) * 100% = 16.76

AC (methionine + cystine) = (4.52 / 35) * 100% = 12.91%

AC (isoleucine) = (6.9 / 40) * 100% = 17.25%

AC (leucine) = (12.82 / 70) * 100% = 18.31%

AC (phenylalanine + tyrazine) = (16.37 / 60) * 100% = 27.28%

AC (tryptophan) = (2.12 / 10) * 100% = 21.2%

Fatty acid fast:

The optimal ratio of PUFA / MUFA / EFA = 1/6/3

PUFA / MNFA = 1/6

PUFA / EFA = 1/3

EFA / MUFA = 1/2

The ratio of PUFA / MUFA / EFA in curd mass = 1.03 / 5.28 / 10.75

PUFA / MUFA = 1.03 / 5.28 = 1 / 5.13

PUFA / EFA = 1.03 / 10.75 = 1 / 10.43

EFA / MUFA = 10.75 / 5.28 = 2.03 / 1

Based on the analysis, we can conclude that our product is the most balanced in the following amino acids: phenylalanine, tyrazine, lysine and the least balanced in methionine, cystine. It should also be noted that an almost ideal ratio of PUFA to MUFA is observed, but the ratio of EFA to MUFA is not balanced.

5. Justification of storage and sale terms

The shelf life of the curd mass without preservatives is 7 days at a temperature of +4 ... +6 C. When ascorbic acid is added, which has antioxidant properties and also has the ability to bind free radicals, thereby stopping their destructive function, the shelf life is presumably increased to 14 days ...

Bibliography

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2) A collection of recipes for dishes and culinary products for public catering establishments. Moscow Economics, 1983 .-- 717 p.

3) Chemical composition of food: Amino acid reference tables, fatty acids, vitamins, macro- and microelements, organic acids and carbohydrates. Book. 2: / Ed. THEM. Skurikhin and M.N. Volgareva. - 2nd edition, revised. and additional - M.: Agropromizdat, 1987 .-- 360 p.

4) Food additives / ed. A.P. Nechaev, A.A. Kochetkova, A.N. Zaitsev -M .: Kolos, 2001 .-- 256s.

5) Vitamins and vitamin therapy / Romanovsky V.E., Sinkova E.A. // "Medicine for you" series. - Rn / D .: Phoenix, 2000 .-- 320 p.

6) Harchovy and dієtichnі additives [Electronic resource]: working program. navch. discipline [galuz knowledge 0517 Harch. prom-st that revision. s.-g. products, directly prepared. 6.051701 "Harch. technol. ta inzh. ", special analysis" Technology of Kharchuvannya ", f-t restaurant-hotel. business, 3 K., 2013-2014 navch. r.] / GF Korshunova; Ministry of Education and Science of Ukraine, Donets. nat. University of Economics and Trade. Mikhail Tugan-Baranovskiy, Department. technologies in the restaurant. state gifts. - Donetsk: [Don'ts], 2013. - Local. computer "uter. netting NB DONNUETS.

7) Kharchov and dієtichnі additives [Electronic resource]: method. recom. for vikonannya ІЗС for stud. straight forward. 6.051701 “Harch. technologies and engineering "/ GF Korshunova, AV Slashcheva; Ministry of Education and Science, Youth and Sports of Ukraine, Donets. nat. University of Economics and Trade. Mikhail Tugan-Baranovskiy, Department. technologies in the restaurant. state-of-the-art - Donetsk: [DonSET], 2012. - Local. computer "uter. netting NB DONNUETS.

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