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ID number:628039
Published: 24.01.2011.
Language: English
Level: College/University
Literature: 7 units
References: Used
Table of contents
Nr. Chapter  Page.
  Introduction    3
1.  Food additives    4
1.1.  Types of additives    5
1.1.1.  Preservatives    5
1.1.2.  Nutritional Additives    5
1.1.3.  Flavouring Agents    6
1.1.4.  Colouring Agents    7
1.1.5.  Texturizing Agents    7
2.  Benefits of additives    9
3.  Threats of food additives    11
4.  ” E” system and ”INS” system    12
  Conclusions    14
  References    15
  Appendix    16

Since prehistoric times, chemicals have been added to foods to perform special functions. Although basic foods contain no additives. Salt, sugar and vinegar were among the first and used to preserve foods. In the past 30 years, however, with the advent of processed foods, there has been a massive explosion in the chemical adulteration of foods with additives. Today, more than 2500 different additives are intentionally added to foods to produce a desired effect. The use of these additives is a well-accepted practice but is not without controversy. Considerable controversy has been associated with the potential threats and possible benefits of food additives.
Most food additives are cosidered safe. However, some are known to be carcinogenic or toxic. Hyperactivity in children, allergies, asthma, and migraines are often associated with adverse reactions to food additives.
I choosed wrote paper about this issue, because in nowadays almost every food pruduct contains some or even many additives. I think everyone of us need to think about our health, and food is the one of things, which most directly affects our health. And also this is that thing, which mostly can be choosed by yourselves.
The aim of present paper is to give some information about food additives, and analyse the benefits and threats of using food product which contain different additives. …

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