Food additives (overview)

Author: Prof. Dr. med. Peter Altmeyer

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Last updated on: 29.10.2020

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Synonym(s)

Food additives

Definition
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According to German food law, food or food additives are defined as substances that are added to food for technological reasons. They are added to improve the appearance of the food (colour, structure), to enhance or change its taste or smell or to extend its chemical or microbiological shelf life (preservative). Food additives can be either synthetic or natural substances. Thus, food additives are able to change or stabilise the utility and nutritional value of food and ensure its undisturbed production.

Classification
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Modified list of food additives (food additive) by E-number

General information
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E-numbers: The European Union (EU) assigns an E-number to each approved food additive. These numbers are valid in all countries of the European Union (E stands for "Europe", but also for edible). It is not uncommon for the "E" to be omitted from the name (example: "900" instead of E 900).

In total, there are currently 341 authorised additives, 34 groups and other substances in the EU.

An authorisation is only granted if "there are no health risks, if the additive is technically necessary and if its use does not mislead the consumer". Additives may only be used after explicit approval. Additives must be marked on the product (declaration of an E-number).

Food additives are prohibited subject to approval. A conditional approval means that all substances are automatically banned unless they are expressly permitted.

There is no labelling obligation for flavouring substances for which only "nature-identical" or artificial labelling is required. The allergologically important group of enzymes also remains without E-declaration. They are not defined as additives but as processing aids. If enzymes are still present in the final product and have a technological effect, they have to be declared as additives.

Complication(s)
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Food additives can trigger immunological reactions as well as non-immunological "intolerance reactions". In non-immunological intolerance reactions, sulphites, colourings, glutamates and preservatives play a special role. The clinical manifestations of food intolerances are:

listed. The links between food additives and clinical phenomena can only be established by a double-blind provocation experiment.

In the case of phenomena that cannot be interpreted with certainty, a cocktail of tests with several substances in question is recommended. When evaluating the results, it should be noted that additional factors such as stress, physical strain and general illnesses can influence the results.

Peroral "cocktail" provocation tests with additives

Preservative mix 600mg (6 capsules)

E200, E210, E 218, E 280, E 320, E 321 each 100mg

Food colouring mix 65mg (2 capsules, 1 capsule of 1 and 2 each)

  1. E102, E 110, E 122, E 123, E 124, E 151
  2. E104, E102120, E102127, E102131, E10132, E102160, E102, E172

Additiva are taken as a screening in a single dose (open provocation). Attention must be paid to late reactions. Monitoring of the patients until 3 hours after the test.

Note: The following are responsible for the assessment: in Germany: Bundesinstitut für Risikobewertung(BfR). For the EU the Scientific Committee on Food (SCF) and since 2003 the European Food Safety Authority(EFSA) is responsible.

Note(s)
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Food additives are prohibited subject to authorisation. A conditional approval means that all substances are automatically banned unless they are expressly permitted.

There is no labelling obligation for flavouring substances for which only "nature-identical" or artificial labelling is required. The allergologically important group of enzymes also remains without E-declaration. They are not defined as additives but as processing aids. If enzymes are still present in the final product and have a technological effect, they have to be declared as additives.

Literature
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  1. Burger A et al (1993) In: Hunnius, Pharmaceutical Dictionary. De Gruyter-Verlag Berlin-New York p. 835-836
  2. Jäger et al (2001) Food additives. In: L. Jäger and B.Wüthrich Food allergies and intolerances. Urbann&Fischer p.177-192

Authors

Last updated on: 29.10.2020