Additives, flavourings and processing aids
Small amounts of additives, flavourings and processing aids are put in foods during manufacturing or in the finished product for technological purposes (prolonging shelf life, enhancing taste, etc). Their assessment involves ensuring that they are safe for consumers at the doses used in foods. A brief review of these different substances and a presentation of the Agency's missions regarding them is given below.
Keywords : Additives
Food enzymes are products containing one or more enzymes able to catalyse a specific biochemical reaction. These products are obtained from plants, animals, micro-organisms or derived products, including products obtained through fermentation processes using micro-organisms. They are added to foodstuffs to perform a technical function at any stage of food manufacture, processing, preparation, treatment, packaging, transport or storage. For example, food enzymes are used to act on coagulation of casein in cheese production, or to break down starch into fermentable sugars.
Aspartame, stevia extracts (steviol glycosides), sucralose and acesulfame K... These intense sweeteners are food additives used to impart a sweet taste to foods. Under this single heading, intense sweeteners are in fact a highly diverse group of substances from a chemical standpoint whose common feature is their very high sweetening capacity. Below, you will find out more about these substances and the work that ANSES is conducting on them.
Processing aids are substances which are not consumed as food ingredients on their own, but which are deliberately used during the processing or transformation of raw materials, foodstuffs or their ingredients in order to fulfil a given technological objective. Aside from enzyme preparations, which are regulated on the EU level, all processing aids are regulated in France on the country level. ANSES assesses them before they are marketed.
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