Food Additives: Antioxidants, Emulsifiers and Stabilizers

 

Many additives are used in the production of foods. It is one of the commonly used additives in antioxidants, emulsifiers and stabilizers. 

Antioxidant:

The naturally occurring autoxidation between the compounds of many foods and oxygen causes more or less noticeable quality degradation. These quality losses that may occur; loss of color, odor and taste, decomposition of nutrients, formation of toxic compounds.

Autoxidation, especially in oil and fatty foods, causes great damage both in nutritional physiology and technological - economic terms. Such situations mean problems for producers and consumers. For this reason, it is used as an antioxidant additive to foods to prevent autoxidation-related damages.. 

Emulsifiers: 

Substances added in foods to ensure the mixing of two or more immiscible phases such as oil and water are called emulsifiers. 

• Ascorbic acid - Vitamin C (E300): No daily usable limit. No usage restrictions. It is found naturally in many fruits and vegetables.
• Ascorbine - Sodium ascorbate (E301): The sodium salt of ascorbic acid occurs naturally in fruits and vegetables. There is no acceptable daily intake limit. No usage restrictions. It can be used in many different products.
• Calcium ascarbate (E302): The calcium salt of ascorbic acid occurs naturally in fruits and vegetables. It is also produced commercially by bacterial fermentation of glucose. Preventing blackening in fruits prevents nitrosamine formation in meat. There is no acceptable daily intake limit. No usage restrictions. It can be used in many different products.
• Ascorbyl palmitate (E304): It is a combination of the fatty acid palmitate and ascorbic acid that occurs naturally in fruits and vegetables and vegetables. Palmitic acid is produced from oil and is used to prevent rancidity that can occur in oily products. The acceptable daily intake is 1.25 mg/kg body weight. It can be used in many different oily products.
• Alpha - tocopherol (E307), D-a -tocopherol (E307a), Mixed tocopherol concentrate (E307b): It is used to prevent rancidity of animal fats, especially in oily products, which can also be produced by chemical synthesis. The acceptable daily intake is 2 mg/kg body weight. Animal and vegetable oils and fats, cheese, soups, etc. can be used in products.
• Gamma - Tocopherol - Vitamin E (E308), Delta - Tocopherol - Vitamin E (E309): Vegetable oil extracts, especially soybean oil, are rich in tocopherol. Tocopherol, which can also be obtained by chemical means, is used to prevent olive oil from becoming rancid. The acceptable daily intake is 2 mg/kg body weight. Animal and vegetable oils and fats, mainly olive oil, etc. can be used in products. 

• Propyl gallate (E310): Propanol produced from plant tannins and propyl gallate synthesized from gallic acid are used especially to prevent rancidity of oily products. The acceptable daily intake is 1.4 mg/kg body weight. Its use in food is limited.
• Octyl gallate (E311): Octanol produced from plant tannins and octyl gallate synthesized from gallic acid are used especially to prevent rancidity of oily products. The acceptable daily intake is 0.5 mg/kg of body weight. Vegetable oils and animal fats, margarine, etc. can be used in products.
• Dodecyl gallate (E312): Dodecyl gallate synthesized from lauryl and gallic acid produced from plant tannins is used especially to prevent rancidity of oily products. The acceptable daily intake is 0.5 mg/kg of body weight. Vegetable oils and animal fats, margarine, soups, etc. can be used in products. It is limited in food use.
• Sodium erythorbate - Sodium iso-ascorbic acid (E316): Sodium erythorbate, the synthetic isomer of vitamin C and the sodium salt of erythorbic acid, is an antioxidant in meat products. There is no acceptable daily intake limit.
• Butylated hydroxy anisole -BHA (E320): It is a synthetic antioxidant that protects from rancidity in animal fat and oily products. The acceptable daily intake is 0.5 mg/kg of body weight. It can be used in products containing animal fat.
• Lecithin (E322), E322 (i) Partially hydrolyzed lecithin: It is a group of compounds, lecithin, which is found in every living organism and is part of the cell walls of all cells. It is generally used as an emulsifier to soften chocolate, mix vegetable/animal oils and water. It has a wide usage area.
• Sodium lactate (E325): Sodium salt of lactic acid, a natural acid produced by bacteria in fermented foods. The purpose of use is to protect against yeasts and fungi, to increase antioxidant stability, to prevent drying of different products. Cheese, candies, ice cream, fruit jellies, soups, canned fruit, etc. can be used in products.
• Calcium lactate (E327): It is commercially produced by bacterial fermentation of starch and molasses and is used as a preservative against yeasts and fungi. In addition to having antioxidant activity, it is used to stabilize the structure of fruits, vegetables and potatoes throughout the process. Cream, cheese, ice cream, soup, baking powder etc. can be used in products.

• Citric acid (E330): Citric acid, which is found in high concentration in sour fruits, kiwi, strawberries and many other fruits, is found in every living organism. It is not an antioxidant, but it enhances the antioxidant effect. Its general properties are to increase the gel strength in marmalades and reduce the darkening of fruits and fruit products.
• Sodium citrates (E331), Monosodium citrate E331(i), Disodium citrate E331(ii), Trisodium citrate E331(iii): Sodium salts of citric acid, citric acid, which is found in high concentration in sour fruits, kiwi, strawberry and many other fruits, is present in every living organism. is found. It is not an antioxidant, but it enhances the antioxidant effect. Its general properties are to increase the gel strength in marmalades and reduce the darkening of fruits and fruit products.
• Potassium citrates (E332), Monopotassium citrate E332(i), Dipotassium citrate E332(ii), Tripotassium citrate E332(iii): Potassium salts of citric acid, citric acid, which is found in high concentrations in sour fruits, kiwi, strawberries and many other fruits, is present in every living organism. is found. Potassium citrate is used as a buffer to bind metal ions and as a nutrient source for yeasts in specialty fermented products.
• Calcium citrates (E333), Monocalcium citrate E332(i), Dicalcium citrate E332(ii), Tricalcium citrate E332(iii): Potassium salts of citric acid, citric acid, which is found in high concentration in sour fruits, kiwi, strawberry and many other fruits, is present in every living organism. is found. Calcium citrate is used as a buffer to bind metal ions and improve texture in vegetables.
• Tartaric acid (E334): Tartaric acid, which is naturally found in many fruits, especially grapes, and commercially obtained from waste grape skins in the wine industry, is used as an acid regulator and flavor enhancer in fruits and fruity aromas. The acceptable daily intake is 30 mg/kg body weight. Many products, mainly confectionery, soft drinks, wine, and marmalade etc. can be used in products.
• Sodium tartrates (E335), Monosodium tartrate E335(i), Disodium tartrate E335(ii): Tartaric acid, which is naturally found in many fruits, especially grapes, and commercially obtained from waste grape skins in the wine industry, acidity regulator and flavor in fruits and fruity aromas. used as an enhancer. The acceptable daily intake is 30 mg/kg body weight. Many products, mainly confectionery, marmalade and sausages, etc. can be used in products.
• Potassium tartrates (E336), Monopotassium tartrate E335(i), Dipotassium tartrate E336(ii): It is found naturally in many fruits, especially grapes, and is commercially obtained from waste grape skins in the wine industry. The acceptable daily intake is 30 mg/kg body weight. It is used as an acid regulator, antioxidant and emulsifier in the production of baking powder.
• Potassium sodium tartrate (E337): It is naturally found in many fruits, especially grapes, as the potassium and sodium salt of tartaric acid, and is commercially obtained from waste grape skins in the wine industry. Properties; acid regulator, antioxidant, stabilizer, emulsifier. The acceptable daily intake is 30 mg/kg body weight. Many products, mainly meat and cheese products, etc. can be used in products.
• Phosphoric acid (E338): Phosphoric acid, a normal component of many fruits and vegetables, is also produced commercially from the phosphate mine in the US. It acts as an antioxidant by increasing the salt permeability of meat. Acceptable daily intake is 70 mg/kg body weight. Many products, mainly cola, meat and cheese products, etc. can be used in products.

• Sodium phosphates (E339), Monosodium dihydrogen phosphate E339(i), Disodium monohydrogen phosphate E339(ii), Trisodium phosphate E339(iii): The sodium salt of phosphoric acid is produced from phosphoric acid mined in the US. Acceptable daily intake is 70 mg/kg body weight. It is used as an acid stabilizer to protect it from drying and to prevent agglomeration in powders. Increases the activity of antioxidants.
• Potassium phosphates (E340), Monopotassium dihydrogen phosphate E340 (i), Dipotassium monohydrogen phosphate E340 (ii), Tripotassium phosphate E340 (iii): The potassium salt of phosphoric acid is produced from phosphoric acid mined in the US. It is used as an acid stabilizer to protect it from drying and to prevent agglomeration in powders. Increases the activity of antioxidants.
• Calcium phosphates (E341), Calcium dihydrogen phosphate E341 (i), Calcium hydrogen phosphate E341 (ii), Tricalcium phosphate E341 (iii): The calcium salt of phosphoric acid is produced from phosphoric acid mined in the US. It is used as baking soda as an acid conditioner. Apart from this, it is involved in binding metal ions, increasing the activities of antioxidants and stabilizing the texture of canned vegetables. E341 (ii) is used as a brightening agent in toothpaste, E341 (iii) is mainly used as an anti-caking agent in powders.
• Sodium malates (E350), Monosodium malate E350 (i), Disodium malate E350 (ii): Sodium salts of malic acid, which is a natural acid formed in fruits, are used as buffer and flavoring. In general, its use in foods is unlimited. However, the use of D, L- and D-isomers in infant formula is not permitted. Alcoholic beverages, confectionery, etc. can be used in products.
• Potassium malates (E351), Monopotassium malate E351 (i), Dipotassium malate E351 (ii): Potassium salts of malic acid, the natural acid formed in fruits, are used as buffer and flavoring. In general, its use in foods is unlimited. However, the use of D, L- and D-isomers in infant formula is not permitted. Ice cream can be used in fried products.
• Calcium malates (E352), Monocalcium malate E352 (i), Dicalcium malate E352 (ii): Potassium salts of malic acid, the natural acid formed in fruits, are used as buffer and flavoring. In general, its use in foods is unlimited. However, the use of D, L- and D-isomers in infant formula is not permitted. Ice cream, fried products and marmalade etc. can be used in products.
• Meta-tartaric acid (E353): Used as an acid regulator and metal binder and occurs in products made from acid, sugar cane and glucose. Acceptable daily intake is 70 mg/kg body weight. Wine, juices etc. can be used in products.
• Adipic acid (E355): It is a naturally occurring acid in sugar beet, sugar cane juice. They are also used in other specific products besides acid regulator and acid components. There is no known side effects.

• Sodium adipate (E356): Sodium salts of adipic acid, an acid naturally occurring in sugar beet, sugar cane juice. Herbal salts etc. can be used in products. There is no known side effects.
• Succinic acid (E363): It can be obtained commercially from acetic acid, as it is found in many fruits and vegetables as a natural acid. It is an acidity regulator and flavor enhancer. Confectionery, bakery products, etc. can be used in products.
• Sodium fumarate (E365): Acid regulator, sodium salt of fumaric acid is a natural acid. Confectionery, bakery products, baking powder, etc. can be used in products. There is no known side effects.
• Ammonium citrate (E380), Ammonium citrate E380(i), Triammonium citrate E380 (ii): Ammonium salts of citric acid which are acidity regulator, buffer and emulsifier. Chocolate candies, spreadable cheese, etc. can be used in products. There is no known side effects.
• Calcium disodium EDTA (E385): It is a synthetic component of the calcium/sodium salts of the metal binder and stabilizer EDTA. In the long term, as a result of high doses, side effects occur with the decrease of ferrous metals from the structure.