| | | | | thickening, solubilization, improving property, chelating |
| | | | property of metal ions, and improving organization |
| Several additives, coloring materials, vitamins, | | | | structure and taste of food. .These play an important |
| inorganic salts, antibiotics and plant fibers are added to | | | | role in improving and enhancing the quality of food, and |
| foods and beverages in order to enhance the taste, | | | | they are almost one of the natural ingredients in all |
| palatability, texture and shelf life of these. | | | | food. They have been widely used as food additives in |
| However, in many cases, these additives are | | | | food processing industry |
| regarded as safe compounds, though their adverse | | | | To flour and other cereal derived food stuffs bamboo |
| reactions seem to be very rare in the general | | | | leaf extracts contain flavonoids, active polysaccharide, |
| population (0.01-0.23%) but higher in atopic individuals | | | | special amino acid, aromatic components and trace |
| (2-7%). Probably because of the difficulty in | | | | elements were added and showed promising |
| diagnosis, most of the available information is based on | | | | features as food additives in the fields of natural |
| case reports or small series. Reported reactions are | | | | functional, medical and healthy food, and agricultural |
| mostly mild and may affect the skin, the | | | | engineering due to its unique properties such as rich |
| gastrointestinal tract, or the airways, and rarely | | | | resource as anti-oxidants and shelf-lengthening effects. |
| anaphylaxis. | | | | Cyclodextrins (CDs) are cyclic oligomers that are |
| As an example, for preserving meat sausages | | | | widely used in the food industry as food additives, for |
| maintained at 36 hours in refrigeration, a | | | | stabilization of flavors, for elimination of undesired |
| color-protecting agent is added, composed mainly of | | | | tastes or other undesired compounds such as |
| carnosine, tea polyphenol, citric acid, phytic acid, | | | | cholesterol and to avoid microbiological contaminations |
| rosemary and L-cysteine. The colorizing agent is | | | | and browning reactions |
| composed of monascus red, carmine and bixin | | | | A biologically active food supplement with |
| The discoloration due to oxidation of myoglobins, | | | | toxicity-minimizing properties (e.g., against mycotoxins) |
| involves heating meat materials in the presence of (a) | | | | is based on powdered watermelon (6-7% moisture |
| ?1 inorganic compounds containing gas-generating | | | | content) expected to include pectin, protopectin, |
| compounds and metal ion-releasing compounds | | | | vitamins C and E, and selenium |
| generating compounds and metal ion-releasing | | | | Natural plant-derived extracts such as Rosa laevigata |
| compounds and (b) ?1 natural polysaccharides. Thus, | | | | extracts are used for treating or improving immunity |
| minced lean pork was mixed with natural salt, | | | | abnormality, body peroxidn and inflammation factor |
| NaHCO3, carrageenan, xanthan gum, trehalose, Na | | | | increase caused by Propionibacterium |
| glutamate, and ice-cold water, cured at 20° for 24 h, | | | | acnes-lipopolysaccharide, and treating hepatitis or liver |
| chopped, further mixed with lard, egg white powder, | | | | damage, improving immunity abnormality, body |
| and spices. | | | | peroxidn and inflammations. |
| Inorganic salts such as of potassium and sodium | | | | A soy beverage- or okara-based biologically active |
| as nitrites (E 249 and E 250) and nitrate (E 251 and | | | | additive for bakery products also contains whey |
| E 252) are authorized for use under certain levels in | | | | proteins and meat hydrolyzate as a source of |
| several foodstuffs such as non-heat-treated, cured | | | | essential amino acids, eggshell calcium, bovine Hb as a |
| and dried meat products, other cured meat products, | | | | source of heme iron, iodinated whey proteins as a |
| canned meat products and bacon. The key point in the | | | | source of covalently bound organic iodine, and dietary |
| use of nitrate and nitrite as preservatives is to find a | | | | fiber. |
| balance between ensuring the micro-biological safety | | | | Other supplements such as vitamins (K, C and D), |
| of the ham and keeping as low as possible the level of | | | | peptides e.g. antibacterial peptide with Magainin, |
| nitrosamines in the final product. Nitrites and nitrates | | | | Cecropin P and LL-37, as antibacterial agent fatty |
| are authorized by FDA (food and drug administration) | | | | phospholipids, carbohydrates (e.g. tihalose) are also |
| as additives for dry-cured ham. | | | | added to several food stuffs with the view of |
| Phosphates as food additives have effects on water | | | | increasing their quality, durabilityand healthy |
| retention, moisture retention, bonding, plasticization, | | | | consumption. |