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History of food additives

History of food additives contains not one millennium. Since the oldest times people looked for ways to improve taste of food, its smell and color, and the most different additives, including such substances habitual to us as vinegar, sugar, salt, and also some natural dyes for this purpose served. For example, in Ancient Rome for stabilization of wine used sulphurous acid, and in east countries various spices.

And some additives have very rich history at all. For example, history of such dye as a carmine (nowadays E120 additive) lasts since bible legends. In those days it was just purple paint received from insects which was popular around the world. Several centuries later a carmine used also in Europe (including in the territory of present Ukraine), and also in Asia, and, especially, in Mexico from where there is the best type of this additive. Applied it both to coloring of fabrics, and to giving of special color to products in spite of the fact that its harmlessness for a human body was established only in the 20th century.

History of food additives: our days

However, other additives cannot brag of official attention to them too - actually their steel fully to study only in 19-20 St. The 19th century when dealers began to pay attention to preservation of perishable goods in transit became a turning point in the history of food additives, and then numerous fragrances and dyes were put to use, and for short term in the world there were about 500 various additives. And if to consider that they can be presented in various combinations, then this figure at all considerably will increase.

At the same time if till the 20th century various states tried to use only natural types of additives, then with development of such science as food chemistry, additives mainly became artificial. Last century various improvers taste and quality of products were put on a stream. There was it approximately in 30 - e years when additives began to study, make and use actively in the food industry including in the USSR, assigning on them special expectations. In particular, products when transporting were urged not only to store additives and to improve their taste, but also to become a basis for creation of products which will almost not spoil.

Scientists of the whole world try to enter control over additives into the same time: they are studied and checked on rats, and then experts draw the conclusion. Especially Europe and, in particular, Germany succeeded in it. 1953 when the European Union developed present system of marking of additives became a turning point in the history of development of food additives, having decided that they have to be surely specified on packing of any product, and their name has to begin with a letter E that means only Europe . As for figures which are in the name of each additive, they show to what group this look belongs and designate this or that additive. Such marking was thought up not to encumber packing with inscriptions, it seems etilendiamintetraatsetat calcium - " sodium;. Much less the place occupies the inscription E385 which designates this additive. At the same time if the additive has such coding, it means that it passed control of safety and corresponds to all criteria of products, safe for health.

In the Soviet Union this system of marking was legalized by 1978. Approximately then 45 classes of food additives among which 23 are considered as the main were allocated. In the Ukrainian industry active use of additives began only in 90 - e years of the last century. Today in the countries of the byvyshy Soviet Union after other states various regulations regulating use of food additives began to appear. Though, certainly, in Europe this regulation is organized far better and more effectively.

History of food additives: prospects of development

Modern history food dobavokv the near future is predicted significant growth in quantity of food additives. New, more effective additives force out old. Continuous search of safe additives which could replace completely the additives doing harm to a human body is conducted.

Besides now gain popularity, so-called, complex additives (for example various options of an additive Kapol ) which intend for use in a certain foodstuff. These additives consist of some other E - the additives mixed among themselves in certain proportions.

Due to the increase in quantity of additives marking range was expanded. Now the European Union annually approves and adds to the list several additives allowed for use in the food industry. Such additives after an index E contain a code more than 1000, for example E1422.

History of food additives: conclusions

For long-term history food additives showed the usefulness and efficiency in improvement of quality of products, increase in term of their storage, increase of flavoring and other characteristics. Of course there is a number of additives which not absolutely positively influence an organism, but nevertheless it is impossible to ignore also their advantage. For example, widely applied in meat - the sausage industry E250 additive (sodium nitrite), interferes with development of the most dangerous disease - a butulizm.

Scientists of the whole world constantly look for new types of additives, safer for health of the person. Millions of dollars around the world are annually spent for researches of influence of additives on a human body.

In this article we tried to provide you the fullest and reliable history of development of food additives, but whether here it is worth using constantly the products stuffed with various additives let everyone for themselves will solve.