Food addictive substances are substances added to food to influence the nature and form of food, both of which have nutritional value or that has no nutritional value.
Benefits of Substance Use in Food Additives
Some of the benefits of using additives in foods are:
1. In order to maintain the nutritional value of foods.
2. Does not reduce the essential substances in food.
3. To Maintain and improve the quality of food.
Substance sorts Food Additives
Here are a few kinds of food additives.
1. Food coloring
Dyes are food additives that affect the appearance of food. Dyes addictive substances are divided into two, namely natural dyes and synthetic dyes. The properties of these two additives are as follows.
Natural dyes
1. made of natural materials
2. relatively safe to use
3. has drawbacks, namely the color produced is not homogeneous, existence limited, and has a fragrance and flavor that can disturb the original taste and aroma
example:
1. saffron yellow
2. suji leaves / pandan green color
3. flowers blue gutters
4. orange color of carrots
5. red chili red color
6. purplish-red color is red bits
Artificial coloring
1. made of the chemical in the laboratory material syntetic
2. if contaminated with heavy metals or consumed in excess can be harmful
3. color more homogeneous, use more efficient, and available in various colors
example:
1. sunset yellow FCF color orange
2. tartrazine yellow
3. quineline yellow yellow
4. fast green FCF green color
5. blue brilliant blue FCF
6. amarath red color
Sweetener
Sweeteners are substances that can cause a sweet taste. There are two types of sweeteners, the natural sweetener and artificial sweeteners. Natural sweeteners, such as granulated sugar (white sugar) and brown sugar (palm sugar or palm sugar), and honey. Artificial sweeteners, such as:
a. Neotam, an artificial sweetener derived from aspartame.
b. Sorbitol, used for toothpaste
c. Aspartame, had higher levels of sweetness 200 times.
d. Sukralosa, had levels 600 times the sweetness of sugar.
e. Cyclamate, had levels 50 times the sweetness of sugar.
f. Dulsin, had levels 250 times the sweetness of sugar.
g. Saccharin, a level 400 times the sweetness of the sugar solution 10%
3. Preservative
Food preservatives are ingredients that have been added to the food with the aim of which is to prevent and inhibit damage or spoilage of food. With the provision of preservatives, the fermentation process (decay), acidification, or decomposition due to the activity of microorganisms can be prevented while.
There are two kinds of ways in food preservation, preservation of natural and artificial preservatives.
a. Preserving the natural way
• Use sugar and salting, for example the manufacture of sweets.
• Fumigation, for example in the coconut.
• Refrigeration, for example in fish and fruits.
b. Artificial preservatives, usually done by administering chemical compounds,
such as:
• Salt benzoate used for syrup, margarine, and soy sauce.
• Benzoic acid and sodium benzoate: a preservative used for drinks, fruit juices, sauces, and ketchup.
• propionic acid and sodium propionate: a preservative used in bread and cheese.
• Sorbic Acid: preservative used for cheese.
4. Flavor
Flavor is a material that serves to enhance the taste of food so it adds a sense of pleasure and clarify. One of the popular synthetic flavoring is Monosodium Glutamate (MSG) or MSG. Excessive use of MSG is dangerous and can cause Chinese Restaurant Syndrome (CRS), which is characterized by shortness of breath, chest pain, dizziness, and easily fatigued. Other synthetic preservatives are HVP (Hydrolisyn Vegetable Protein), guainat salt, and salt inosinat. Natural flavoring materials eg like nutmeg, cloves, bay leaves, lemon grass, cinnamon, pepper, galangal, garlic, beef broth, and chicken broth.