Why added food ingredients and food coloring? Additives perform a variety of functions useful in fo

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For centuries, the ingredients that are added to foods kanëshërbyerpër extend their storage time. Our ancestors ruajturmishindhe kanëpërdorurkripënpër the fish, add the përmirësuarshijen erëzapër eushqimeve, kept frutatduke bounge added sugar and vinegar turshitëi watched. Today, consumers want to enjoy njëushqim kërkojnëdhe it IS tasty, nourishing, safe, convenient, bounge and ekonomik.Shtimi additives and new technology in the industry ushqimoree enable this. There are thousands of additional ingredients (additives) to përdorurpër food preparation.
However, consumers kanëshqetësimrreth additional components, because of the names they carry tëkomplikuara and tëpanjohuraqë and mendojnësikomponimekompleksekimike. In fact, every ushqimqë consume, whether the freskëtose njëfrut bounge njëkek cooked bounge nështëpi is composed of chemical compounds qëpërcaktojnë, taste, color and nutritional value of requirements.On all additives used in foods today are based on the relevant legislation and controlled by autoritetetpërgjegjëse sidhenga international organizations sigurtapër siguruarqëushqimetjanë to be consumed dhejanë etiketuarme accuracy. The purpose of this broshureështë that tëinformojë customer information dobishëmrrethushqimit bounge dheaditivëve: what are they, why used throughout ushqimedhe how safe they are to use.
Why added food ingredients and food coloring? Additives perform a variety of functions useful in foods often emarrin gjëqë customers for granted. The only way to eliminate some additives will prodhonim tëishtet'i own food, or we store them ambalazhonim for a few days. But most of
risitëteknologjike customers rely on today and the benefits that additives provide. The following are some reasons why additives are added to foods: 1) maintain or improve the safety and freshness: Konservuesitngadalësojnë product decay caused by mold, air, bacteria, or fungus. Additionally maintain the quality of food, helping to control contamination that can cause foodborne illness, including life-threatening illness as botulismi. A group konservuesish are antioxidants, which have the function of preventing the rupture (acidification) of fats and oils in foods that contain them, or ruining the taste of tyre.Ato bounge also prevent the color change to brown when cut some fruit (apples , pears) bounge and exposed to air. 2) To improve or nutritional ruajnëvlerat: Vitamins, minerals and dietary fibers shtohenprodukteve ushqimoreu fill gaps in a person's diet, due to the loss of part of tyregjatë processing, or to enhance the nutritional qualities of food. This way pasurimittë food fortification and has helped in reducing malnutrition in the U.S. and worldwide. All products containing nourishing ingredients shtesëduhet properly bounge labeled.
3) Improving the quality, taste and appearance: spices, natural and artificial flavors and ëmbëlsuesitshtohen to improve the taste of food. Përmirësojnëpamjen ruajnëose Ngjyuesit food. Emulsifiers, thickeners stabilizuesedhe substances cilësinëkonsistencënqë give consumers expect foods. Thartues agents allow baked goods to add volume during baking. Some aditivëndihmojnë in control of acidity and alkalinity of foods, while other ingredients help maintain the taste of food and reduce bounge the fat content or sugar.
In the table below are listed the different types of additives, the reasons for their use as well as some examples of naming their labels produkteve.Disa additives are used for more than one purpose.
Where LlojeteAditivëve what they used preservative bounge function Prevent food from mold, decay, fungus, mikroorg. Ngadalësojnëapo parandalojnëndryshimet nëngjyrë, bounge taste, cilësiosedheprishjen (antioxidants); Sauces bounge preserve freshness and fruit cakes, drinks, baked goods, oils and margarine, cereals, dressings, sausage, fruit and vegetables. Step up sweetness without added sweeteners kalorazhin Many processed foods, beverages, baked products, chewing gum. Color dyes compensate the loss due to exposure to light, air, temperature extremes, moisture bounge and storage conditions; natural color correction; strengthening of colors that occur naturally; give the offending color