Glossary explanation for food additives

• Glossary explanation for food additives

• Classification of food additives

• What is needed for manufacturing and processing

• What is used to improve preservation and prevent food poisoning

• Products used to improve palatability and quality

• Nutrition intensifying agents

• References

FAO

An abbreviation of Food and Agriculture Organization. One of the United Nations Specialists. In 1945, the FAO charter consisting of 26 articles, focusing on increasing food production, improving the living standards of farmers, and improving nutrition for each nation. Its activities include information exchange, recommendations, professional guidance and technical assistance from each country. Japan joined in 1951.

WHO

World Health Organization (World Health Organization). One of the United Nations Specialists. Established in 1948 with the entry into force of the World Health Organization Charter. An organization that is responsible for the field of health and hygiene. Japan joined in 1951.

ADI

Acceptable Daily Intake (acceptable Daily Intake). Amount of daily life that is considered to be no danger even if one person continues to take a substance for a lifetime. It is generally expressed as mg/kg/day (mg intake per kilogram of body weight). A chronic toxicity test by animals is performed, the maximum rupture dose is calculated, and the value is multiplied by a safety factor (1/100-1/500). One of the relative safety assessments of pesticide residues and food additives. Intake of additives, etc. within the range of ADI is considered safe.

JECFA

Abbreviation of Joint FAO/WHO Expert Committee on Food Additives (FAO/WHO Joint Food Additives Expert Committee). FAO/WHO suborganization. JECFA is made up of experts and toxiclogists on additive standards in each country, assessing the results of safety tests for additives conducted in each country and determines the daily intake (ADI). The conference report is published annually in the WHO Technical Report Series.
ADI can be found on the website of the Nippon Shokuhin Chemical Research Foundation.

Acute toxicity test

One of the trials to know the toxic effects of a single dose of chemical substances. Usually, the substance is administered once to the mice, rat, etc., and observations are performed for 1-2 weeks.

LD₅₀

It is also referred to as 50% of death or half of the death. The amount of substance estimated to be fatal by 50% of the animals used in the test, which was also stopped by acute toxicity tests. It is used to evaluate the toxicity of a substance relative. The smaller the value of LD50, the more toxic it is. It is usually expressed in mg/kg or g/kg (mg or g/kg per kilogram of body weight).

Tofu coagulant

It is used to make tofu by hardening soymilk. Magnesium chloride, etc.

Kansui

Alkaline agent that creates the texture, flavor and color tone of Chinese noodles. Sodium carbonate, etc.

Defoamer

It is used for defoaming hard bubbles generated in the process of soy milk, the concentration process of fruit jam, etc., the distillation process of distilled sake, the fermentation process of fermented foods, and the frying process of tempura. Silicone resin, etc.

Extraction solvent

It is used to extract necessary food ingredients from food raw materials. Hexane, etc. (removaled before the final food is completed and does not remain).

Enzyme

It is a protein produced by biological cells, unlike general chemical reactions, reacting to certain substances under mild conditions and is used to produce the target substance. Alpha-amylase, etc.

pH adjustment agent

It is used to adjust the pH of food to an appropriate range to prevent food degradation, discoloration, and to improve the effectiveness of other food additives. Citric acid, etc.

Other manufacturing agents

Filtration aids (such as silicon dioxide) used to adsorb impurities during purification and filtration during food production, acid agents (such as silicon dioxide) used for hydrolysis of proteins and starch and neutralize alkaline (such as hydrochloric acid) used for hydrolysis and neutralize alkaline agents (such as sodium hydrochloride), ham, ham, ham, etc.

Preservatives

It is used to prevent corruption and deformation caused by microorganisms in processed foods, prevent the occurrence of food poisoning, and to improve the preservation of food. Solvic acid, etc.

Sterilization agent

It is used to sterilize microorganisms that contaminate food, their raw materials, or food manufacturing machinery and equipment. Hydrogen peroxide, etc. (decomposed and removed after use).

Antioxidant

It is used to prevent the oxidation of oils and fats in foods, and to prevent discoloration and browning of processed fruit products and pickles. Ascorbic acid, etc.

Canad protective agent

It is used to prevent the occurrence of molds during the transportation and storage of citrus and bananas. Ortophenylphenol, etc.

Daily life improver

It is used to suppress short-term corruption and loss of low-preservable foods such as salads and salads. Acetic acid, etc.
However, since the daily improver is not a collective name, the labeling of food additives in processed foods, etc. is to be indicated by the substance name.

Food coloring

It is used to produce various color tones such as red, blue, and yellow. No.2, etc.

Coloring agent

It is used for the purpose of producing stable pigment by acting on hemochromosomes in food. Sodium nitrite, etc.

Bleaching agent

It is used to make unwanted pigment components and colored substances contained in foods, which are the raw materials of processed foods, and to whiten the color tone. Sodium sulfate, etc.

Glustrator

It is used for the purpose of protecting food such as moisture-proofing. Carnaubawax, etc.

Fragrance

It is used to add or enhance perfume to food. There are many types.

Spices extract

The active ingredients are extracted from spices (spices) such as peppermint, pepper, and cinnamon. It is used to increase appetite and taste.

Sweeteners

What is used to add sweetness to food. Asparteme, etc.

Acidic acid

It is used to add acidity to food or to adjust acidity and harmonize taste. Citric acid, etc.

Seasonings

Food that is used to improve and improve taste by adding and enhancing umami and saltiness to foods, and harmonize and adjust the taste (excluding sweeteners, sours, and bittersweet). Sodium glutamate, etc.

Bittersweet

It is used to give food a moderate bitter taste and to increase taste. Caffeine, etc.

Emulsifier

It is used for emulsification, dispersing, penetration, foaming, defoaming, cleaning, etc. Glycerin fatty acid ester, etc.

Thickener, stabilizer, gelatin agent, glue ingredient

Through functions such as increasing the viscosity of food, stabilizing emulsification and dispersion, and gelation, it is used to create an organization that is preferable for food, and to maintain taste and quality. Arabic gum, etc.

Inflatable agents

It is used to expand cakes, buns, steamed bread, etc. Sodium bicarbonate, etc.

Gum base

It is used as a substrate for chewing gums. Thickle, etc.

Nutrition intensifying agents

It is used to enhance nutritional components such as vitamins, minerals and amino acids. Vitamin C, etc.

Edible natural pigment (Korin), Food and Safety (Minamiyama-do), separate volume Food Chemicals Revised Edition World Food Additives (Food Chemical Newspaper), Food Safety to Review (Women's Nutrition Junior College Publishing Department), Simple Food Shilin (Kimurafu), food additives in a well-understand life (Mitsuo-do)

Updated November 10, 2005
Updated on February 15, 2006