Random fact:

A dose of 50-200 mg of caffeine increases a person's performance and increases their ability to concentrate. From 200-500 mg of the substance, hands will begin to shake and headache. A 10 g dose of caffeine is lethal. —

Article added by user Unknown
29.10.2011

Acidity regulators

During storage, the product can significantly change its acidity. To stabilize the ph value in food, it is widely used acidity regulators.

Acidity regulators used in the production of beverages, meat and fish products, marmalades, jellies, hard and soft caramel, sour dragees, chewing gum, chewing sweets.

According to the European classification acidity regulators combined with antioxidants and ranges from E-300 before E-391.

In the production of sausages, they are added to optimize the ripening of minced meat, and to prevent the development of undesirable microflora. Treating fish with acid solutions contributes to its preservation (and can hide an unpleasant fishy odor). In the production of vegetable juices, organic acids help preserve color during pasteurization.

## More ##

The components of the buffer mixture are in a state of chemical equilibrium. The pH values ​​of such a system change little upon concentration, dilution, and introduction of relatively small amounts of substances that interact with one of the components of the buffer system. The most common components of the food buffer system are a weak acid (base) and its salt with a strong base (acid). The addition of salts of weak acids or bases can "neutralize" strongly acidic and strongly alkaline solutions.

In the production of meat products, especially raw smoked sausages, maintaining the acidic reaction of the environment is necessary to optimize the ripening processes, in particular, to prevent the development of undesirable microflora and increase the efficiency of nitrite use; for these purposes use glucono delta lactone Due to the addition of acids in sausages and ham products, the conversion of myoglobin into heat-resistant nitrosomyoglobin and nitrosohemoglobin is accelerated. Usually 0.1% citric acid or 0.2 ... 0.3% glucono-delta-lactone is added.

The surface treatment of fish with acid solutions also contributes to its preservation and clarification. In addition, acids bind trimethylamine, thereby eliminating the unpleasant fishy odor. For this reason, they are added to fish breadcrumbs. Lowering the pH in canned food can reduce the sterilization time and temperature.

In the production of vegetable juices, fruit acids are well suited to preserve their color, vitamin C and soften the heat treatment conditions. Dry vegetables are blanched with 0.5% citric acid added to water.

Acid regulators are used in food production in order to reduce the coagulation of proteins and the breakdown of gelling substances when heated, to influence the swelling of gels, to regulate the course of gelling and sucrose inversion processes, to control enzymatic reactions and to increase the yields of food products, to improve their preservation, texture and rheological properties. ... With the help of buffer salts, they regulate and harmonize the taste of fruit desserts, jelly, ice cream and confectionery.

Nutritional supplements

Each of us has heard of food additives with the symbol E. It's not a secret for anyone that nutritional supplements are used today in almost all products. How to learn to distinguish between them, to know which of them are generally prohibited, and which can harm?

Many nutritional supplements- of natural origin. For example, E330 - citric acid - is found in all citrus fruits. Tomatoes contain E160a - carotene, E101 - vitamin B2 riboflavin. E400, sodium alginate, is isolated from seaweed. Sorbic and benzoic acids and their salts are preservatives that are also found in nature, in particular, in mountain ash, lingonberry, and cranberry. Apple contains acetic acid E260, tartaric acid E334, glutamic acid E620, carotene E160a, niacin E375, anthocyanin E163, citric acid E330, succinic acid E363, cystine E920, vitamin C E300, vitamin B E101.

All additives are divided into several categories: not dangerous, harmful, dangerous, very dangerous.

Food additives that are not harmful (but they are not useful either):

E 100, 101, 104, 105, 111, 122, 126, 130, 132, 151, 152, 160, 161, 162, 163, 170, 174, 175, 181;

E 200, 201, 202, 203, 236, 260, 261, 262, 270, 280, 290;

E 300, 301, 306, 307, 322, 326, 327, 331, 332, 333, 334, 335, 336, 337, 382;

E 400, 401, 402, 404, 405, 406, 410, 411, 413, 414, 420, 421, 422, 440, 471, 472, 473.

Suspicious food additives:

E 125, 141, 150, 153, 171, 172, 173;

E 240, 241, 477.

Harmful food additives:

Have a negative effect on bowel function: E 220, 221, 222, 223, 224.

Negatively affect the digestion of food: E 338, 339, 340, 341, 450, 461, 463, 465, 466, a also found in ice cream E407.

Food additives that harm the skin: E 230, 231, 232, 233.

Additive that interferes with the absorption of vitamin B 12: E 200 .

Additive that increases cholesterol: E 320, 321.

Nervous System Sensitivity Supplements: E 311, 312.

Additives that cause putrefaction in the mouth and harm the body: E 330 used in many lemonades and many other foods.

Supplements that can cause cancer: E 131, 142, 210, 211, 213, 214, 215, 216, 217.

Allergens:

E230, 231, 232, 239, 311-313.

Cause diseases of the gastrointestinal tract:

E221-226, 320-322, 338-341, 407, 450, 461-466 .

Cause liver and kidney disease:

E171-173, 320-322.

Dangerous food additives:

E 102, 110, 120, 124.

Very dangerous additives that provoke the growth of cancer cells

E 123, 102, 110- the latter is often used in caramels, fruit syrups, chocolate bars, fish sticks, ready-made sauces, soft cheeses and puddings.

Cause malignant tumors:

E103, E105, 121, 123, 125, 126, 130, 131, 142, 152,

E210, 211, 213-217, 240;

E330;

E447.

5 additives are officially banned all over the world:

E 121(citrus red color, mainly used in orange peel coloring);

E 123(amaranth) - a specific dye, has nothing to do with a plant with the same name;

E 240- formaldehyde, a very poisonous substance;

E 924a and E 924b- were previously used to improve flour.

Food additives not approved for use in the Russian Federation:

E103, E107, E125, E127, E128, E140, E153-155, E160d, E160f, E166, E173-175, E180, E182,

E209, E213-219, E225-228, E230-233, E237, E238, E241, E252, E253, E264, E281-283,

E302, E303, E305, E308-314, E317, E318, E323-325, E328, E329, E343-345, E349, E350-352, E355-357, E359, E365-368, E370, E375, E381, E384, E387-390, E399,

E403, E408, E409, E418, E419, E429-436, E441-444, E446, E462, E463, E465, E467, E474, E476-480, E482-489, E491-496,

E505, E512, E519-523, E535, E537, E538, E541, E542, E550, E552, E554-557, E559, E560, E574, E576, E577, E579, E580,

E622-625, E628, E629, E632-635, E640, E641,

E906, E908-911, E913, E916-919, E922-926, E929, E942-946, E957, E959,

E1000, E1001, E1105, E1503, E1521.

What does the food additive code mean? The letter "E" stands for Europe, and the digital code is a characteristic of the food additive to the product.

1 - dyes;

2 - preservatives,

3 - antioxidants (they prevent product spoilage),

4 - stabilizers (keep its consistency),

5 - emulsifiers (support structure),

6 - enhancers of taste and aroma,

7-8 spare numbers,

9 - anti-flaming, that is, antifoam substances.

Indexes with a four-digit number indicate the presence of sweeteners - substances that keep sugar or salt friable, glazing agents.

Are these additives harmful? Food experts believe that the letter "E" is not so scary: the use of additives is allowed in many countries, most of them have no side effects. But is it?

For example, preservatives E-230, E-231 and E-232 are used in the processing of fruits and they are phenol. Entering our body in small doses, it provokes cancer, and in large doses, it is just pure poison.

In addition, there are food additives that are strictly prohibited in Russia: E-121 is a dye (citrus red), E-240 is an equally dangerous formaldehyde. Powdered aluminum is coded under the sign E-173, which is used to decorate imported sweets and other confectionery products.

But there are also harmless, and even useful "E". For example, additive E-163 (dye) is anthocyanin from grape peel. E-338 (antioxidant) and E-450 (stabilizer) are harmless phosphates that are essential for our bones.

All food additives can be designated by the following letters: O - dangerous; З - prohibited; P - suspicious; P - crustacean; RK - intestinal disorders; VK - harmful to the skin; X is cholesterol; RJ - indigestion; OO is very dangerous; RD - blood pressure; C - rash; GM - genetically modified

Manufacturers do not always indicate the number of the food additive. It also happens that only its name is written on the products. How to figure out whether such an additive is harmful to health or not? The table below shows the names of the additives and their codes.

Agar-agar, RK RZh1 E406

Sodium adipates E356

Potassium adipates E357

Adipic acid E355

Azorubin, karmazin C E122

Nitrogen E941

Allura red AC О E129

Aluminum (powdery) O E173

Aluminosilicate О Е559

Calcium aluminosilicate О Е556

Potassium aluminosilicate О E555

Sodium aluminosilicate О E554

Sodium aluminum phosphate О Е541

Ammonium alginate О E403

Potassium alginate О E402

Calcium alginate О E404

Sodium alginate E401

Alginic acid O E400

Alpha-tocopherol E307

Amaranth OP Leads to the accumulation of lime in the kidneys! E123

Annatto, bixin, norbixin E160b

Anthocyanin E163

Argon E938

Arabinogalactan E409

Calcium ascorbate E302

Sodium ascorbate E301

Ascorbic acid E300

Ascorbyl palmitate E304

Aspartame OO2 GM E951

Acesulfame potassium E950

Potassium acetates E261

Calcium Acetates E263

Sodium acetates E262

Acetylated distarch adipate E1422

Acetylated distarch phosphate E1414

Acetylated starch E1420

E444 sucrose acetate isobutyrate

Potassium benzoate OS E212

Calcium benzoate E213

Sodium benzoate OS E211

Benzoic acid OS E210

Bentonite E558

Beta-apo-8 "-carotinal (C 30) E160e

Beta-apo-8 "-carotenic acid (C 30) ethyl ester E160f

Biphenyl, diphenyl VK E230

Boric acid E284

Butylhydroxyanisole (BHA) PC X E320

Butylhydroxytoluene, ionol (BHT) C X E321

Potassium bisulfite О - Dangerous for asthmatics! E228

Tartaric acid (L (+) - tartaric acid) E334

Candelilla wax E902

Carnauba wax E903

Oxidized polyethylene wax E914

Beeswax, white and yellow E901

Gamma-tocopherol E308

Hexamethylenetetramine C2 - red caviar E239

Guaiac resin E314

Helium E939

Ammonium hydroxide E527

Potassium hydroxide E525

Calcium hydroxide E526

Magnesium hydroxide E528

Sodium hydroxide E524

Hydroxypropyl disarch phosphate E1442

Hydroxypropyl starch E1440

Hydroxypropyl methylcellulose E464

Hydroxypropyl cellulose RK - If more than 6 gr.! E463

Potassium hydrogen sulfite E228

Calcium hydrogen sulfite О - Dangerous for asthmatics! E227

Sodium hydrogen sulfite RJ O - Dangerous for asthmatics! E222

Glycerol E422

Glycine E640

Calcium glutamate OO - Crispy potatoes, flour products! E623

Magnesium glutamate O E625

Glutamic acid O E620

Monosodium glutamate I-substituted О Е621

Potassium glutamate I-substituted О Е622

Ammonium glutamate I-substituted О Е624

Ferrous gluconate О - Not more than 20 gr. in a day! E579

Potassium gluconate О - Not more than 20 gr. in a day! E577

Calcium gluconate О - Not more than 20 gr. in a day! E578

Sodium gluconate О - Not more than 20 gr. in a day! E576

Gluconic acid О - Not more than 20 gr. in a day! E574

Glucono delta lactone О - Not more than 20 gr. in a day! E575

Calcium guanylate E629

Guanylic acid E626

Guar gum C E412

Gumiarabic C E414

Delta-tocopherol E309

Dipotassium guanylate E628

Dipotassium inosinate E632

Dichlorophosphate E1412

Dimethyl dicarbonate E242

Disodium 5 "-ribonucleotide E635

Disodium guanylate E627

Disodium inosinate E631

Sodium diphosphates RKO - Destroys calcium, magnesium, iron! E450

Diphenyl C O3 E230

Diazomonoxide E942

Dimethyl dicarbonate О Е242

Amorphous silicon dioxide (silicic acid) E551

Carbon dioxide E290

Silicon dioxide E551

Sulfur dioxide OO - Dangerous for asthmatics! E220

Titanium dioxide E171

Dodecylgalate C E312

Fatty acids E 570

Sodium isoascorbinate E316

Isoascorbic (erythorbic) acid E315

Isomalt, isomaltitol О - Not more than 50 gr. in a day! E953

Inosinate-5 "calcium E633

Inosinic acid E630 K

Locust bean gum C E410

Karaya gum О Е416

Guaiac gum P Е241

Xanthan gum E415

Gum of container C E417

Gellan gum E418

Xylitol О - Not more than 50 gr. in a day! E967

Carrageenan About RK E407

Urea (urea) E927b

Dye blue high-gloss E133

Dye black VK E151

Food colorant orange-yellow "sunset" OS E110

Food colorant green-S E142

Food dye "gold" E175

Dye food "indigo-carmine" E132

Food colorant canthaxanthin О - Deposits in the retina! E161g

Dye food curcumin E100

Food dye riboflavi E101

Food dye tartrazine OS E102

Alkanet food dye (alkane) E103

Food coloring yellow quinoline C E104

Food dye carmine (from insect scale insects!) C E120

Dye food azorubin (karmuazin) С Е122

Food dye amaranth C E123

Crimson food dye С Е124

Erythrosin food coloring O - For the thyroid gland! E127

Red food dye С Е128

Red food coloring "charming" (allura) С Е129

Dye food blue patented E131

Dye food indigo carmine E132

Food dye blue shiny E133

Dye food chlorophyll E140

Food colorant copper complexes of chlorophylls E141

Food colorant green S Е142

Food dye sugar simple colors E150a

Food coloring sugar sulfite colors E150b

Food coloring sugar ammonium colors О Е150с

Food dye, ammonium-sulphite sugar colors О Е150d

Black shiny food dye О Е151

Dye edible coal vegetable Е153

Food brown dye FK С Е154

Food brown dye HT С Е155

E160a food carotene dye

Dye food extracts annatto E160b

Coloring agent for edible oil-resin of paprika Е160c

Food dye lycopene E160d

Food colorant beta-apocarotenic aldehyde E160e

Coloring agent food esters of beta-apo-8`-carotenic acid E160f

Food dye flavoxanthin E161b

Red beetroot food coloring E162

Dye food anthocyanins E163

Dye food grade calcium carbonate E170

Dye food titanium dioxide E171

Food-grade iron oxide dye E172

Food dye aluminum О Е173

Dye food silver О Е174

Dye food gold О Е175

Dye food litholrubin BK C E180

Concentrate of tocopherols E306

Carboxymethylcellulose sodium salt With RK - If more than 5 grams! E466

Paprika dye, capsantin, capsorubin E160c

Sodium carbonates E500

Potassium carbonates E501

Ammonium carbonates E503

Magnesium carbonates E504

Sodium aluminum alum О Е521

Alum potassium alum О Е522

Aluminum-ammonia alum О Е523

Lecithins, phosphatides E322

Sodium lactate E325

Potassium lactate E326

Calcium lactate E327

Ammonium lactate E328

Citric acid E330

Sodium lactylates E481

Calcium lactylates E482

Lactite РЖ - Not more than 20 gr. in a day! E966

Lysozyme C - Maybe GM. (Found in cheeses). E1105

Formic acid E236

Lactic acid E270

Ammonium malate E349

Sodium malates E350

Potassium malates E351

Calcium malates E352

Meta-tartaric acid E353

Mannit РЖ - Not more than 20 gr. in a day! Harmful to teeth! E421

Methylcellulose RZh RK - If more than 6 grams! E461

Methylethylcellulose E465

Mono- and diglycerides of fatty acids E471

Montanoic acid A - Do not use with the peel! E912

Maltitol and maltitol syrup O - No more than 20 grams per day! E965

Lowland About E234

Potassium nitrite О Е249

Sodium nitrite O - almost all sausages, E250 ham

Sodium nitrate О Е251

Sodium nitrate О Е252

Ortho-enylphenol VK O E231

Ortho-phenylphenol sodium salt О Е232

Octyl gallate C O E311

Ortho-phosphoric acid O PK E338

Calcium oxide E529

Magnesium oxide E530

Sodium pyrosulfite RJ O - Dangerous for asthmatics! E223

Potassium pyrosulfite RJ O - Dangerous for asthmatics! E224

Pimaricin (Natamycin) О - Dangerous for asthmatics! E235

Propionic acid О Е280

Sodium propionate О Е281

Calcium propionate О Е282

Potassium propionate О Е283

Propyl gallate О Е310

Boric acid О Е284

Polyoxyethylene sorbitan tristearate О Е436

Pectins E440

Pyrophosphates О Е450

Triphosphates О Е451

Polyphosphates О Е452

Polydimethysiloxane О Е900

Polydextrose O E1200

Polyvinylpyrrolidone О - No more than 90 gr. in a day! E1201

Polyvinylpolypyrrolidone O - Can be found in wines! E1202

Ribonucleotides-5 "calcium E 634

Saccharin O E954

Sorbic acid E200

Potassium sorbate E202

Sodium sorbate E203

Sulfur dioxide OO - Can be found in white wines! E220

Sodium sulfite RJ O - Dangerous for asthmatics! E221

Potassium sulphite RJ O - Dangerous for asthmatics! E225

Calcium sulphite RJ O - Dangerous for asthmatics! E226

Sorbitol and sorbitol syrup E420

Salts of fatty acids E470

Sugar glycerides E474

Sorbitan monostearate O E491

Sorbitanthristearate O E492

Sorbitan monolaurate, SPEN 20 О Е493

Sorbitan monooleate, SPEN 80 О Е494

Sorbitan monopalmitate, SPEN 40 О Е495

Sorbitan trioleate, SPEN 85 О Е496

Hydrochloric acid E507

Sulfuric acid О Е513

Sodium sulfates E514

Potassium sulfates E515

Calcium sulfates E516

Ammonium sulfates E517

Aluminum sulfate О Е520

Tiabendazole VK O E233

Sodium tetraborate О - Metabolic disorders! E285

Sodium tartrates E335

Potassium tartrates E336

Potassium-sodium tartrates E337

Calcium tartrate E354

Tragacant C E413

Twin (polysorbate 20) О Е432

Twin (polysorbate 80) О Е433

Twin (polysorbate 40) О Е434

Twin (polysorbate 60) О Е435

Sodium thiosulfate E539

Vegetable charcoal E153

Glacial acetic acid E260

Carbon dioxide E290

Fumaric acid E297

Sodium phosphates О Е339

Potassium phosphates O PK E340

Calcium phosphates O PK E341

Ammonium phosphates E342

Ammonium phosphates О Е343

Sodium ferrocyanide E535

Potassium ferrocyanide E536

Calcium ferrocyanide E538

Potassium chloride E508

Calcium chloride E509

Ammonium chloride E510

Magnesium chloride E511

Tin chloride O - Induces vomiting, found in canned food! E512

Sodium citrates E331

Potassium citrates E332

Calcium citrates E333

Magnesium citrate E345

Ammonium citrates E380

Cellulose Е460

Cyclamic acid and its salts О Е952

Esters of glycerin and resin acids E445

Quilaya extract О - Contains saponins (erythrocyte hemolysis!) E999

Erythrosine A - Found in citrus peels! E127

Ester of montanic acid A - Do not use with the peel! E912

Ethyl ester of parahydroxybenzoic acid C E214

Ethyl ether sodium salt C E215

Propyl ether OS E216

Propyl ether sodium salt OS E217

Methyl ether OS E218

Methyl ether sodium salt OS E219

Propylene glycol ester of food fatty acids E477

Esters of sucrose and fatty acids E473

Ethylenediaminetetraacetate, calcium disodium, O - Metabolism! E385

Ethyl cellulose RZh RK - If more than 6 grams! E462

Esters of glycerin and acetic and fatty acids Е472a

Esters of glycerol and lactic and fatty acids Е472b

Esters of citric acid and mono- and diglycerides of fatty acids E472c

Esters of glycerol and diacetyl tartaric and fatty acids E472d

Mixed esters of glycerin and tartaric, acetic and fatty acids E472f

Esters of monoglycerides and succinic acid Е472g

Esters of sucrose and fatty acids E473

Esters of polyglycerol and fatty acids E475

Esters of polyglycerol and ricinolic acids О Е476

Malic acid E296

Succinic acid E363

There are long-standing conversations around "E" - additives in the Russian Federation. On the one hand, there is no doubt about nutritional supplements, each supplement is tested. But on the other hand, even substances such as citric acid and activated carbon are declared "harmful" and "prohibited". What are actually nutritional supplements?

I would like to believe that no one will allow for sale a product on the label of which prohibited additives are declared. And if permitted are declared, then their mass fraction should be checked during certification and not exceed the maximum permissible.

It is believed that the reason for the increased morbidity and mortality in Russia is associated with a decrease in the consumption of natural products that supply the body with the substances necessary for its vital activity, and the replacement of these products with refined, low-quality food, artificially enriched with vitamins and microelements.

Today, many already know, knows that lemonades can be used for kitchen utensils or for cooking jeans. And chewing gum is generally dangerous. And for the children who love her so much! Many types of chewing gum have been found to contain the amino acid phenylalanine in large quantities, and in large quantities it is harmful to the brain, especially the growing one.

Refined foods are also harmful. It has been proven that refined foods can provoke the onset of disease or aggravate the course of existing diseases. According to most experts, the “rationalization” of nutrition, in particular the use of artificially refined products, has become one of the reasons for the development of severe diseases in humans and is a serious pathological factor.

Another scourge of modern food – GMO... In 2003, the moratorium on the development and use of GM products in Europe was lifted. In Russia, the cultivation of transgenic varieties and the creation of new ones is still prohibited, but the import of GM products and their use are allowed. In our country, one type of soybean, three varieties of corn, rapeseed and sugar beet are allowed for consumption, and at the same time not a single transgenic product has been registered that has not been used in less than three countries. Transgenic soybeans, which are added to meat products, are approved by the Ministry of Health. It is registered and used in sixteen countries, including those belonging to the European Union.

What are GMOs? Are they good or bad? The production of food from GM organisms is a relatively young industry. It will take a long time to reliably assess the safety of new products - at least several generations of consumers who use foods or components derived from GM organisms in the diet should change.

There are a lot of genes in the body, and it is impossible to take into account the interaction of all - this is the main trump card of opponents of GM technologies. Someday all genes and all proteins will be studied, and then it will be possible to use the properties of plants and animals that we need without harming them, ourselves or nature. Genetic engineering is a very powerful tool just mastered by humanity. It is not yet possible to make definite decisions about whether or not experiments with GM organisms are allowed or not. To use them or not, we must decide for ourselves. But there are also positive factors in the development of this direction.

Genetically modified sources are used in medicine to create vaccines with increased efficiency. A universal vaccine has already been created that protects against allergic reactions caused by inhalation of pollen from various plants. Its active ingredient is a GM protein. This mutant protein reduces the intensity of painful reactions to pollen tenfold and at the same time mobilizes the immune system to defend the body against the effects of an allergen attack. Preliminary trials of the vaccine have shown that it poses no threat of anaphylactic shock and provides almost the same benefit to everyone suffering from pollen allergies. (based on materials from the European Journal of Immunology)

With the help of GM foods, it is possible to provide food for starving countries, as well as growing populations of other countries in the not too distant future. The world's population has reached 6 billion and will double in the next 50 years. Providing food for the world's population is becoming more and more problematic.

In addition, the grown transgenic crops significantly increase the yield and shelf life of fruits, they become more resistant to pests and adverse conditions. GM vegetables and fruits have been bred, they are able to protect themselves from insects and weeds, they are able to resist viruses, bacteria and fungi, they can tolerate frosts, which in normal cases would destroy the crop.

Some scientists argue that genetically modified plants are much more environmentally friendly than their unmodified counterparts.

Why are we afraid of GMOs? So far, the consequences of consuming products with GMI are unknown. According to leading experts, if a person eats a sausage with transgenes once, nothing will happen to him. But we eat it every day! Experts believe that in many years the genetically modified protein will reach a dangerous concentration in the body. The main source of danger is the imperfection of technologies for obtaining transgenic organisms. Despite the fact that genetic engineering is a highly modern and sufficiently developed science, scientists still act blindly when creating GMOs. Inserting a gene fragment, they do not know exactly which part of the genome it will end up in, and how this will affect its work. The transformed cell acquires completely new, uncharacteristic properties for it.

Some facts of disappearance of whole groups of insects in places where GM plants are grown, the emergence of new mutant forms of weeds and insects, biological and chemical pollution of soils and the gradual loss of biodiversity, especially in the centers of the emergence of cultivated plants, have been scientifically recorded. This is a very urgent problem for Russia, since our country possesses a rich variety of genetic resources of agricultural plants and animals, which must be preserved for future generations.

A number of experiments were carried out on rats: in animals consuming GM products, the cellular structure of the stomach and liver was disturbed, the blood formula changed, the weight of the animals in the experiment and the weight of the brain decreased. These experiments confirmed the assumptions of scientists about the negative impact of GM food on the body: on the immune system, gastrointestinal tract, liver and brain.

Gene manipulation can result in:

1. To an unpredictable increase in the content or the appearance of completely new toxins in food.
2. Provoke cancer.
3. Cause food allergies.
4. Destruction of natural ecosystems and disturbance of ecological balance in nature during the cultivation of transgenic plants.

So far, there is no evidence that GMOs can cause abnormalities in the future, but so far there is no evidence that the products are harmless. Time will tell…

In the formation of the consistency of the food system, the pH value is of great importance, with which, in particular, the effectiveness of the action of the additive introduced to solve the technological problem of the formation of the specified rheological properties of the product is related. The effectiveness of the emulsifier, stabilizer, thickener or gelling agent introduced into the food system depends on the pH value of the food mass, as well as on its changes during the technological process of forming the finished food product.

Depending on the specifics of a particular food system, its pH can affect the main colloidal properties that determine the formation of a consistency inherent in a particular product. These properties include:

• stability of dispersed systems (emulsions and suspensions);
• change in viscosity in the presence of a thickener;
• the formation of a gel structure in the presence of a gelling agent;
• imparting a certain taste characteristic of a particular product.

The change in pH is achieved by introducing acidifying or alkalizing substances. To solve this technological problem, food additives of two functional classes are used, combining acids and acidity regulators, which include salts of food acids and some basic substances (see Table 1.1, functional classes 1 and 2)

Acids, bases and salts can be used not only to change the pH of the food system (medium or product), but also to change the buffering properties of the product or give it a sour taste, acidic or alkaline hydrolysis of food raw materials when obtaining a specific product. In some cases, the use of additives of this group may have other, specially specified purposes.

Table 3.39 shows the properties of the most important food acids used to regulate pH in food systems.

Acids approved for use in the food industry are usually harmless to the body, and therefore their use is not limited in hygienic terms, but is regulated by technological instructions for specific food products. An exception is fumaric acid, which has toxicity, the ADI of which is set at 6 mg / kg of human body weight.

Acetic acid (E260) - the most famous food acid, produced in the form of an essence containing 70-80 % the acid itself. In everyday life, vinegar essence diluted with water is used, which is called "table vinegar". Obtained by acetic acid fermentation Salts of this acid are called "acetates". Potassium (E261), sodium (E262), calcium (E263) and ammonium (E264) acetates are allowed for food purposes.The main area of ​​use is canned vegetables and pickled products

Lactic acid (E270) is produced in two forms, differing in concentration: a 40% solution and a concentrate containing at least 70% acid Received by lactic fermentation of sugars Its salts are called lactates For use in food, lactates of sodium (E325), potassium (E326) are allowed, calcium (E327), ammonium (E328) and magnesium (E329), which are introduced into the food system separately or in combination It is used in the production of soft drinks, caramel masses, fermented milk products Has restrictions for use in baby food.

Lemon acid (E330) - a product of citric acid fermentation Sugars Has the mildest taste in comparison with other food acids and does not irritate the mucous membranes of the gastrointestinal tract Citric acid salts - citrates. The regulators of the pH of food systems are citrates of sodium (E331), potassium (E332), calcium (E333), magnesium (E345) and ammonium (E380). Citric acid and its salts are administered separately or in combinations. Citric acid is used in the confectionery industry, in the production of soft drinks and some types of canned fish.

Table 3.39

Properties of Basic Food Acids

	Empirical	Molecular mass	Physical condition	Melting temperature, ° C	Solubility, g / 100 ml Н, О	Dissociation constants
Acetic			Liquid		Mixes up
Dairy					Readily soluble
Lemon			Crystalline powder			K 2 = 1,68 10 -5 TO 3 = 6,4 10 -7 *
Apple						K 1 = 3.9 10 -4 K 2 = 7.8 10 -6
						K 1 = 1.04 10 -3 K 2 = 4.55 10 -5 *
Amber						K 1 = 6.5 10 -5 K 2 = 2.3 10 -6
Succinic anhydride			White crystals			K 1 = 6.5 10 -3 K 2 = 2.3 10 -6
Adipic			Crystalline powder			K 1= 3.71 10 -5 K 2 =3,87 10 -6 *
Fumaric						K 1 = 9.3 10 -4 K 2 = 3.62 10 -5 ***
Glucono -? - lactone						K 1= 1.99 10 -4 (for acid)	3.7 (for acid)
Phosphoric			Liquid		Easily soluble in hot water	K 1 = 7,52 10 -3 * TO 2 = 6,23 10 -8 * K 3 = 2,2 10 -13 ***

* -at 25 ° C; ** - at 20 ° С; *** - at 18 ° С.

Apple acid (E296) has a less sour taste than lemon and wine. For industrial use, it is obtained synthetically from maleic acid, and therefore the purity criteria limit the content of toxic maleic acid impurities in it. Malic acid salts are called malates. Food additives are malates of ammonium (E349), sodium (E350), potassium (E351) and calcium (E352). Malic acid has the chemical properties of hydroxy acids. When heated to 100 ° C, it turns into anhydride. It is used in the confectionery industry and in the production of soft drinks

Wine acid (E334) is a product of wine-making waste processing (wine yeast and tartar). It does not have any significant irritating effect on the mucous membranes of the gastrointestinal tract and does not undergo metabolic transformations in the human body. The main part (about 80%) is destroyed in the intestine by bacteria. The salts of tartaric acid are called tartrates. Tartaric acid is used in confectionery and soft drinks.

succinic acid (E363) is a by-product of the production of adipic acid. It can also be obtained from amber waste. It possesses chemical properties characteristic of dicarboxylic acids and forms salts, which are called "succinates". At 235 ° C, succinic acid splits off water, forming succinic anhydride. Succinic acid, as well as its salts (sodium, potassium and calcium) can be used to adjust the pH of food systems, which include powdered mixtures for making soft drinks at home, soup concentrates and broths, dry dessert mixtures The maximum content of these additives in food products is regulated and is 3, 5 and 6 g / kg of the product, respectively.

Adipic acid (E355) is produced in industry mainly by two-stage oxidation of cyclohexane. Possesses all chemical properties characteristic of carboxylic acids, in particular forms salts, most of which are soluble in water. Salts of adipic acid are called "adipates". Sodium (E356), potassium (E357) and ammonium (E359) adipates are used as acidity regulators.

The main areas of application are dry flavored and jelly-like desserts, powdered mixtures for making drinks at home, fillings and decorative ingredients for rich bakery and flour confectionery products. The regulated level in products is 1-10 g / kg.

Fumaric acid (E297) is found in many plants and fungi, is formed during the fermentation of carbohydrates in the presence of Aspergillus fumaricus. The industrial method is based on the isomerization of maleic acid under the action of HC1 containing Br. Salts are called fumarates. In the food industry, fumaric acid is used as a substitute for citric and tartaric acids. Possesses toxicity, in connection with which the daily consumption with food is limited to the level of 6 mg / kg of human body weight.

Glucono-5-lactone (E575) is a product of enzymatic oxidation of β, D-glucose, catalyzed under aerobic conditions by the enzyme glucose oxidase. In aqueous solutions, it hydrolyzes to form gluconic acid, the content of which depends on the temperature, concentration and pH of the solution, which makes it possible to regulate the pH of the system. It is used as an acidity regulator and baking powder in products based on minced meat (sausages, wieners, etc.) and dessert mixtures.

Phosphoric acid (E338) is contained in food raw materials and products in free form and in the form of sodium, potassium and calcium salts (phosphates). High concentrations of phosphates are found in milk and some dairy products (cheeses), meat and fish products, some cereals and nuts. In the food industry, it is mainly used in the production of soft drinks, dairy products and confectionery. The FAO-WHO Joint Expert Committee on Food Additives has established an admissible daily dose of phosphoric acid in food, corresponding to 5-15 mg / kg of human body weight, since its excess in the body can lead to an imbalance of calcium and phosphorus. Regulated levels of phosphate in dairy and other products range from 1-5 mg / kg (mg / L) of the product, in processed cheeses and their analogues, as well as in dry mixtures based on flour - up to 20 g / kg (in terms of P 2 О 5).

In addition to the listed additives, hydrochloric acid (E507), sulfuric acid (E513) and its salts - sodium sulfates (E514) and potassium (E515), as well as formic acid (E236), which is usually used as a preservative, can be used to regulate the pH of food systems. The use of these additives is regulated in the framework of technological instructions for specific food products.

Alkalizing substances are introduced into food systems:

• to reduce the acidity of some foods;
• loosening food masses;
• making dry fizzy drinks.

The main group of alkalizing substances are carbon dioxide (carbon dioxide) - E290 and its salts - carbonates and bicarbonates of sodium (E500), potassium (E501), ammonium (E503), magnesium (E504) and iron (E505).

From a hygienic point of view, the use of these additives does not cause any concerns, since they are harmless substances, the dosages of which are regulated only in accordance with technological objectives. Sodium or ammonium carbonate is used as a baking powder in the production of biscuits. In the production of dry effervescent drinks, sodium carbonate is used, with the help of which an imitation of the taste of mineral water is achieved. Sodium carbonate is also used to reduce the acidity of condensed milk.

Some hydroxides of sodium (E524), potassium (E525), calcium (E526), ​​ammonium (E527), magnesium (E528) and oxides of calcium (E529) and magnesium (E530) are also allowed for alkalizing food systems. Their use, like carbonates, is regulated by technological tasks for specific products.