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Classification and Technological Purposes of Food Additives: The European Point of View

  • Pasqualina Laganà
  • Emanuela Avventuroso
  • Giovanni Romano
  • Maria Eufemia Gioffré
  • Paolo Patanè
  • Salvatore Parisi
  • Umberto Moscato
  • Santi Delia
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

The aim of this chapter was to describe the regulatory classification and the list of ‘technological purposes’ of food additives by the European viewpoint. At present, food additives are extremely useful. Significant progress has been made in the field of health and nutrition. Food additives play an important role in the complex chain of modern food productions. In general, foods are subject to many environmental variables which may alter the original composition. Moreover, the presence of additives in foods must be declared on the label as an ingredient. Also, all additives used in the food industry are included in a ‘positive list’ by health organisations. Finally, food additives are classified into functional categories, in relation to the declared action: food protection, colour or flavour enhancement, sugar substitution or structural and technological functions. This chapter provides also a description of these sub-categories with correlated examples.

Keywords

Acceptable daily intake Dye European Food Safety Authority Food additive Preservative Sweetener Thickener 

Abbreviations

ADI

Acceptable daily intake

AFC

Panel on food additives, flavourings, processing aids and materials in contact with food

ANS

Panel on Food Additives and Nutrient Sources Added to Food

BHA

Butylated hydroxyanisole

BHT

Butylated hydroxytoluene

CEF

Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids

EDTA

Ethylenediaminetetraacetic acid

EFSA

European Food Safety Authority

EU

European Union

IMF

Intermediate moisture

INRAN

Italian National Research Institute for Food and Nutrition

INS

International Numbering System

JECFA

Joint FAO/WHO Expert Committee on Food Additives

NOAEL

No Observed Adverse Effect Level

O2

Oxygen

PHB

p-hydroxybenzoic acid

SO2

Sulphur dioxide

TBHQ

Tertiary butyl hydroquinone

USA

United States of America

WHO

World Health Organization

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Copyright information

© The Author(s) 2017

Authors and Affiliations

  • Pasqualina Laganà
    • 1
  • Emanuela Avventuroso
    • 1
  • Giovanni Romano
    • 2
  • Maria Eufemia Gioffré
    • 3
  • Paolo Patanè
    • 4
  • Salvatore Parisi
    • 5
  • Umberto Moscato
    • 6
  • Santi Delia
    • 1
  1. 1.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  2. 2.Territorial DieticianLamezia TermeItaly
  3. 3.Food Safety ConsultantMessinaItaly
  4. 4.University of MessinaMessinaItaly
  5. 5.Industrial ConsultantPalermoItaly
  6. 6.Department of Public HealthUniversità Cattolica del Sacro CuoreRomeItaly

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