InfoCons Consumer Protection Study – Sausages with up to 14 Food Additives – Prevention Through Informed Choices

InfoCons Consumer Protection Study – Sausages with up to 14 Food Additives – Prevention Through Informed Choices

InfoCons conducted a study based on the information found on the labels of sausage-type products from Europe, from 16 producers / distributors present on the Romanian market.

Sausage-type processed meat products by the number of food additives / E-numbers included in the InfoCons Consumer Protection study

InfoCons Consumer Protection informs you about sausage-type processed meat products: the number of E-numbers / food additives found in sausage-type products ranges between 0 and 14:

• 92.16% of sausage-type products contain E-numbers / food additives:
  • 2.13% of sausage-type products contain 14 E-numbers / food additives;
  • 2.13% of sausage-type products contain 9 E-numbers / food additives;
  • 14.89% of sausage-type products contain 6 E-numbers / food additives;
  • 12.76% of sausage-type products contain 5 E-numbers / food additives;
  • 19.15% of sausage-type products contain 4 E-numbers / food additives;
  • 10.63% of sausage-type products contain 3 E-numbers / food additives;
  • 21.28% of sausage-type products contain 2 E-numbers / food additives;
  • 12.77% of sausage-type products contain 1 E-number / food additive.
• 7.84% of sausage-type products do not contain E-numbers / food additives.

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TOP food additives / E-numbers frequently found in sausage-type products included in the InfoCons Consumer Protection study

InfoCons Consumer Protection informs you about sausage-type processed meat products: from the perspective of the types of food additives / E-numbers frequently found, the situation is as follows:

• 2.13% of sausage-type products contain the food additive E471 – Mono- and Diglycerides of Fatty Acids
  E471 – Food additives acting as thickening agents, emulsifiers, stabilisers, anti-caking agents and anti-foaming agents. They are obtained from animal or vegetable fats and are used in the quantities provided by recipes in dairy products, desserts based on emulsified fats, milk or fruit, vegetable and fruit products, vegetable preserves in vinegar, confectionery and pastry products, ice cream, pasta, rice, cereal- and/or starch-based desserts, fish products, eggs, sauces, condiments, soups, salads, dietary products, food supplements, alcoholic and non-alcoholic beverages, etc.
• 2.13% of sausage-type products contain the food additive E415 – Xanthan Gum
  E415 – A food additive acting as an emulsifier, stabiliser, thickening agent, filler and anti-caking agent. It is a natural product obtained by fermenting sugar or molasses in the presence of the bacterium Xanthomonas campestris. It is used in the quantities provided by recipes in dairy products, sweets, creams, spreadable emulsified fats with or without flavours, sauces, toppings, dressings, snacks, ice cream, processed and preserved fruit and vegetables, meat products, fish, eggs, condiments, soups, broths, edible casings, plant-protein products, nutritional supplements, etc. It is also used as a carrier substance for other food additives.
• 2.13% of sausage-type products contain the food additive E325 – Sodium Lactate
  E325 – Sodium lactate is the sodium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. Commercially, it is obtained through bacterial fermentation of sugar sources such as starch or molasses. E325 is generally considered a harmless additive and poses a very low risk for most people. The acceptable daily intake is not limited (it is used according to the quantum satis principle – in the quantities provided by recipes).
• 10.64% of sausage-type products contain the food additive E452 – Sodium and Potassium Dipolyphosphates
  E452 – Food additives from the category of sequestrants, emulsifiers and buffering substances. They are sodium, potassium, calcium or ammonium salts of phosphoric acid. They appear as: E452(i) – Sodium polyphosphate, E452(ii) – Potassium polyphosphate, E452(iii) – Sodium calcium polyphosphate, E452(iv) – Calcium polyphosphate, E452(v) – Ammonium polyphosphate. They are used in icing sugar, fish products, fresh/frozen/chilled/canned crustaceans and molluscs, doughs, pasta, and coffee-based beverages for vending machines.
• 21.28% of sausage-type products contain the food additive E300 – Ascorbic Acid
  E300 – A food additive from the category of antioxidants, naturally found in most fruits and vegetables and known as Vitamin C. As a natural component of foods, ascorbic acid plays an irreplaceable role in the proper functioning of all biochemical processes in the human body—a role that, unfortunately, the additive E300 cannot replace. This is an industrial product synthesised through glucose fermentation followed by chemical oxidation and cannot be used as a vitamin supplement.
• 12.77% of sausage-type products contain the food additive E301 – Sodium Ascorbate
  E301 – A food additive from the category of antioxidants, also having properties that stabilise the colour of processed meat products. It is the sodium salt of ascorbic acid (E300) and is added according to recipe quantities in partially or fully dehydrated milk, chilled/frozen/canned fruit and vegetables, bakery products and pasta, fresh minced meat preparations, beer, juices, nectars and fruit concentrates.
• 8.51% of sausage-type products contain the food additive E460 – Cellulose
  E460 – A food additive acting as a thickening agent, filler, anti-caking agent and emulsifier. Cellulose is a natural constituent of all plant fibres. For industrial use, it is obtained from wood, cotton, etc. It appears as E460(i) – Microcrystalline cellulose or E460(ii) – Powdered cellulose. It is also used as a carrier substance for other food additives. It is used in recipe quantities in dairy products, sweets, creams, spreadable emulsified fats with or without flavours, sauces, snacks, ice cream, processed and preserved fruit and vegetables, meat products, fish, eggs, condiments, soups, broths, edible casings, plant-protein products, nutritional supplements, mustard, alcoholic and non-alcoholic beverages, dietary products, etc. Cellulose is insoluble and is not digested, having a detoxifying role for the digestive tract.

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• 8.51% of sausage-type products contain the food additive E407 – Carrageenan
  E407 – A food additive acting as an emulsifier, stabiliser, thickening agent, filler and anti-caking agent. It is a natural product obtained from certain species of algae. It is used in the quantities provided by recipes in dairy products, sweets, creams, spreadable emulsified fats with or without flavours, sauces, toppings, dressings, ice cream, processed and preserved fruit and vegetables, meat products, fish, eggs, condiments, soups, broths, edible casings, plant-protein products, nutritional supplements, etc. It is also used as a carrier substance for other food additives.
• 8.51% of sausage-type products contain the food additive E331 – Sodium Citrates
  E331 – A food additive from the category of antioxidants, also functioning as an acidity regulator, preservative, flavouring and sequestrant. It appears as E331(i) – Monosodium citrate, E331(ii) – Disodium citrate or E331(iii) – Trisodium citrate, all sodium salts of citric acid. It is used in recipe quantities in milk-based products, vegetables and fruit, emulsified or non-emulsified animal/vegetable oils and fats, partially or fully dehydrated milk, and fresh minced meat preparations.
• 8.51% of sausage-type products contain the food additive E262 – Sodium Diacetate
  E262 – A food additive – sodium salts of acetic acid (E260), the acid that gives vinegar its characteristic taste. They are usually obtained through bacterial fermentation of sugar sources or through chemical synthesis.
• 14.89% of sausage-type products contain the food additive E451 – Sodium Triphosphate
  E451 – Food additives acting as raising agents, emulsifiers and stabilisers. They are sodium or potassium salts of phosphoric acid. They appear as: E451(i) – Pentasodium triphosphate or E451(ii) – Pentapotassium triphosphate. They are used in syrups, glazes and toppings, special dietary preparations and edible casings.
• 14.89% of sausage-type products contain the food additive E450 – Diphosphates
  E450 – Food additives from the category of emulsifiers and buffering substances. They are sodium, potassium, calcium or magnesium salts of phosphoric acid. They appear as: E450(i) – Disodium diphosphate, E450(ii) – Trisodium diphosphate, E450(iii) – Tetrasodium diphosphate, E450(iv) – Dipotassium diphosphate, E450(v) – Tetrapotassium diphosphate, E450(vi) – Dicalcium diphosphate, E450(vii) – Calcium dihydrogen diphosphate, and E450(viii) – Dimagnesium diphosphate. They are used in powdered foods, snacks, breakfast cereals, milk-based chocolate and malt drinks, soups, broths, and alcoholic beverages. Phosphorus is an important element in overall metabolism, and large quantities may cause disturbances.

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• 10.64% of sausage-type products contain the food additive E621 – Monosodium Glutamate
  E621 – A food additive with the function of a flavour enhancer. It is the sodium salt of glutamic acid. For industrial use, it is obtained through bacterial fermentation from molasses. Monosodium glutamate is used to enhance the natural aroma and taste of foods. Glutamates provide the “umami” taste, considered the fifth basic taste, alongside sweet, sour, salty and bitter. It can be added to any food, including alcoholic or non-alcoholic beverages, in a proportion of up to 1%, allowing a reduction in the required amount of salt. A proportion higher than 1% will not enhance taste further but may distort it. Some studies have highlighted a potential neurotoxic effect of glutamates in children and even adults, while other studies have not. However, the neurotoxic potential is real because glutamate (like aspartate in aspartame) is a neurotransmitter, and the blood–brain barrier, which protects the brain from toxins and excess neurotransmitters, is not sufficiently developed in children, and in adults it may not protect all brain regions or may be impaired. Thus, glutamate can turn into a so-called excitotoxin, excessively stimulating neurons and destroying them.
• 59.57% of sausage-type products contain the food additive E250 – Sodium Nitrite
  E250 – A food additive from the category of preservatives, produced through chemical processes from sodium nitrate or extracted from natural deposits, as it also occurs as a natural mineral. It is a white powder effective against the bacterium Clostridium botulinum. In the stomach, in the presence of proteins, nitrites form nitrosamines, substances with potential carcinogenic effects. They also react with haemoglobin, destroying it. Children’s haemoglobin, compared to adults’ haemoglobin, is much more sensitive to nitrites, which is why children should not consume processed meats containing this additive. Careful reading of food labels is recommended.
• 10.64% of the studied pork frankfurter-type products contain Sodium Alginate (E401)
  E401 – A food additive acting as an emulsifier, stabiliser, thickening agent and anti-caking agent. It is the sodium salt of alginic acid. It is used in recipe quantities in dairy products, sweets, creams, spreadable emulsified fats with or without flavours, sauces, ice cream, processed and preserved fruit and vegetables, meat products, food supplements, etc.
• 8.51% of the studied pork frankfurter-type products contain Calcium Chloride (E509)
  E509 – A food additive acting as a stabiliser, thickening and firming agent, as well as a sequestrant for metal ions. It is a natural component of sea salt. It is used in dairy products, matured/unmatured/processed cheeses, whey products, ice cream, spreadable fats, water–oil emulsions, sweet creams, vegetable, fruit, meat, fish, egg and cereal products, pastry/confectionery products, pasta, breakfast cereals, beer, wine and other alcoholic and non-alcoholic beverages, nutritional supplements, dietary products, sauces, condiments, salads, etc. It is also used as a carrier for other additives.
• 36.17% of sausage-type products contain the food additive E120 – Carmine
  E120 – A food additive from the category of natural colourants of animal origin. It provides a red colour and is permitted for use in all types of foods (alcoholic and non-alcoholic beverages, meat products, milk, eggs, vegetables, fruit, cereals, sweets, etc.), except foods for infants and young children, in recipe quantities. It is a highly water-soluble colourant isolated from the insect Coccus cacti, which lives on various succulent plant species. It can be used alone or in combination with other colourants.

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• 8.51% of sausage-type products contain the food additive E316 – Sodium Erythorbate
  E316 – A food additive from the category of antioxidants, representing the sodium salt of ascorbic acid.
• 2.13% of sausage-type products contain the food additive E315 – Erythorbic Acid
  E315 – A food additive from the category of antioxidants, obtained by isomerisation from ascorbic acid. It is used in salted or preserved meat products and in preserved, semi-preserved, chilled or frozen fish products.
• 6.38% of sausage-type products contain the food additive E575 – Glucono-Delta-Lactone
  E575 – A food additive acting as an acidity regulator, sequestrant and leavening (raising) agent. It is used in recipe quantities in dairy products, cheeses, puddings, condensed or powdered milk, butter and whey products, spreadable fats, various emulsions, sweet creams, ice cream, processed and preserved fruit, vegetable, meat, fish and egg products, soups, broths, sauces, salads, bakery/pastry/confectionery products, rice and pre-cooked pasta, condiments, food supplements, dietary products, alcoholic and non-alcoholic beverages, etc.
• 2.13% of sausage-type products contain the food additive E270 – Lactic Acid
  E270 – A food additive from the category of natural preservatives, obtained through bacterial fermentation. It is used against yeasts and fungi. It is also used to increase the stability of potato products, influencing the growth and stability of antioxidants and pectins.

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