Food additive in the category of preservers, produced by chemical processes from potassium nitrate or extracted from natural deposits. It is a white colored powder, efficient against the bacterium Clostridium botulinum. In the stomach, in the presence of proteins, nitrites form nitrosamines, carcinogenic substances. Also, they react with hemoglobin, destroying it. The hemoglobin of children, in comparison with the hemoglobin of adults, is much more sensitive to nitrites, which is why childring shouldn’t consume products with this additive. It is recommended that food labels be read carefully.
Food additive with multiple functions. It is a natural product with anti-caking, thickening, emulsifying, glazing role and is a substance-support for other additives and sweeteners. Due to its high temperature stability, this sweetener is successfully used in heat-treated…
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Food additive with artificial sweetener role. Although it has an unpleasant metallic bitter aftertaste, saccharin has been used on a large scale, by both diabetics and the food industry, being 300-500 times sweeter than sugar. Being an intense,…
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Food additive with sweetening role, obtained by chemical processes from regular sugar, being 600 times sweeter than sugar, very stable at any pH and at high temperatures, as well as over time, thus allowing its use in a…
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Food additive with flavor enhancing and sweetening role. It is a natural product, obtained from the katemfe’s fruit seed husks of the Thaumatococcus daniellii shrub that grows in West Africa. As a sweetener, thaumatin is 2000 times sweeter…
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