Explanation of terminology in food additives

• Explanation of terminology in food additives

• Classification of food additives

• What is necessary for manufacturing and processing

• Used to improve shelf life and prevent food poisoning

• Used to improve palatability and quality

• Nutrition enhancement agent

• References

FAO

Abbreviation of Food and Agriculture Organization (International Food and Agriculture Organization). One of the United Nations specialized agencies. In 1945, the FAO Charter, consisting of 26 articles, was created based on the concept of increasing food production, improving the standard of living for farmers, and improving nutrition for each nation. These activities include information exchange, recommendations, professional guidance, and technical assistance from each country. Japan joined in 1951.

WHO

Abbreviation of World Health Organization (World Health Organization). One of the United Nations specialized agencies. Established in 1948 with the entry into force of the Charter of the World Health Organization. An organization responsible for the health and hygiene of the United Nations' projects. Japan joined in 1951.

ADI

Daily Intake (acceptable Daily Intake). The daily amount that is considered to be at no risk even if a person takes a substance for a lifetime. In general, it is expressed as mg/kg/day (ingested mg per kg of weight per day). Chronic toxicity tests with animals are performed, the maximum amount of uncultivated dose is calculated, and the value is multiplied by the safety coefficient (1/100 to 1/500). One of the relative safety assessments of pesticide residues and food additives. Ingestion of additives within the 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 consists of experts and toxicologists on additive standards in each country and evaluates the results of additive safety tests conducted in each country to determine the permissible daily intake (ADI). Meeting reports are published annually in the WHO Technical Report Series.
ADI can refer to the website of the Nippon Shokuhin Chemical Research Foundation.

Acute toxicity test

One of the test methods to determine the toxic effects of a single administration of chemical substances in a short period of time. Normally, the substance is administered once to the mouse, rat, etc., and observation is performed for 1 to 2 weeks.

LD₅₀

It is also called 50% death or half death. The amount of substances that are estimated to die in 50% of the animals used in the trial, also stopped by acute toxicity tests. Used to evaluate the relative toxicity of substances. The smaller the value of LD50, the higher the toxicity. It is usually expressed as mg/kg or g/kg (mg or g per kg of weight).

Tofu coagulant

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

Sardine

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

Defoamer

It is used to defoam bubbles that are hard to disappear, such as the steaming process of soy milk, the concentrating process of fruit jam, the distillation process of distilled liquor, the fermentation process of fermented foods, and the frying process of tempura. Silicone resin, etc.

Extracted solvent

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

Enzyme

A protein produced by biological cells, unlike general chemical reactions, is used to react to certain substances under mild conditions and produce the desired substances. α-amylase, etc.

pH regulator

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

Other manufacturing agents

Refrigeration agents (silicon dioxide, etc.) used to absorb impurities during purified filtration during food production and efficiently filtration, acid agents used for hydrolysis of proteins and starch, alkaline agents used for neutralizing alkaline, etc., alkaline agents used for neutralization of oxidation, such as sodium hydrochloride, etc., etc., etc.

Preservatives

It is used to prevent spoilage and deterioration of processed foods by microorganisms, prevent the occurrence of food poisoning, and improve the shelf life of food. Sorbic acid, etc.

Sterilization fee

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

Antioxidants

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

Cluster prevention agent

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

Daily life improvement agent

It is used to suppress short-term spoilage and deformation of foods with low shelf life such as sazai and salads. Acetic acid, etc.
However, since the daily life improvement agent is not a collective name, the labeling of food additives in processed foods etc. is to be labeled with the substance name.

Colorants

It is used to produce various color tones such as red, blue, and yellow. Edible red 2, etc.

Coloring agent

It is used for the purpose of acting on blood pigments in food to produce stable pigments. Sodium nitrite, etc.

Bleaching agent

It is used to colorless undesirable pigment components and coloring substances contained in foods, etc., which are the raw materials of processed foods, and to make the color tone white. Sodium sulfate, etc.

Luster agent

It is used for the purpose of providing gloss to the surface of food and protecting food such as moisture-proofing. Carnaubawax, etc.

Fragrance

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

Spice extract

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

Sweetener

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

Acidic acid

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

Seasonings

Foods that add and enhance umami or salty taste, and are used to improve or improve taste by harmonizing and adjusting taste (excluding sweeteners, sours, and bitters). Sodium glutamine, etc.

Bitterness

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

Emulsifiers

Used in food for emulsification, dispersion, penetration, foaming, defoaming, cleaning, etc. Glycerin fatty acid ester, etc.

Thickening agent, stabilizer, geling agent, glue agent

By enhancing the viscosity of food, stabilizing emulsification and dispersion of emulsification and gelsification, it is used to create an organization that is preferable for food and maintain its taste and quality. Arabic gum, etc.

Expansion agent

It is used to expand cakes, buns, steamed breads, etc. Sodium carbonate, etc.

Gum base

It is used as a masticatory base material for chewing gum. Chikuru, etc.

Nutrition enhancement agent

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

Overview Edible natural pigments (Korin), food and safety (Minamiyama-do), separate volume Food Chemical Revised Edition World Food Additives (Food Chemistry Newspaper), Food Safety Wanted to Review (Women's Nutrition Junior College Publishing Department), Simplified Shokushibayashi (Kimura Fubo), Food additives in a well-known living (Mitsuo-do)

Updated on November 10, 2005
Updated on February 15, 2006