Ingredients

No-effect-level

[56] One of the most effective argument to play down the danger of cancer is to classify the presence of a contaminant as not relevant because of the no-effect-level.
According to that theory the reduction of the amount of contaminants leads to a point where a carcinogenic activity only develops after 100 to 150 years,that is after dying from other causes.

Unfortunately cancer comes up sooner, for the time being 25% of all human beings die of cancer.
More as 50% of all cases are caused by ecological factors.
The theory of no-effect-level can only be applied on persons who wish not to reproduce himself.

The genes who suffered mutations because of ecological factors should not be passed on to following generations in order not to pass on the genetic predisposition to cancer.
Carcinogenic activities are often analysed considering an isolated cause or a single agent.

Today there are lots of chemicals with carcinogenic activity boosting the effects in a synergic way. Examples of such synergic activities are:

Nitrosamines with PCB ,benzpyrene BHT and traces of mercury.
The international institute of cancer in Lyon, France has proved that damages on the structure of chromosomes caused by toxic substances are passed on from generation to generation.

The institute gave small dose of nitrosamines to pregnant mice. Typical tumours were not only found on the mother but although on following generations who had no contact with nitrosamines.
According to professor Schmähl,researcher on cancer in Heidelberg,Germany, there is no dose , even being very small , that is free of danger to cause cancer because of the effect of synergic addition of the effects.
The fact that a mouse can live with a small dose of carcinogen agents does not prove anything.

The mouse does not smoke,it does not breathe sulphur dioxide,it does not take medicine, it does not eat ham, smoked salmon or hamburgers. Therefore we have to observe very critically all additives and all ingredients of our food.
Some additives are described below:

Intensive farming in the European Union:

Intensive farming bears the risk of overuse of antibiotics according the National Consumer Council March 11 1998 in London.
The council blames in the words of his Director Ruth Evans the European Unions common agricultural policy encouraging intensive farming.

Ruth Evans says:" The Common Agricultural policy is not just wasteful and costly to consumers,it also encourages farming practices which raise serious public health concerns.
Overintensive farming methods led to the BSE/CJD crisis.So long as we reward high output rather than high quality of food further risks are likely"
The Council enumerates in his report the following areas of concern:

1- Antibiotic:

It is being used to treat , prevent and reduce disease and as a growth promoter in animals. The residues can be toxic and cause hypersensitivity to antibiotics in some humans.

Uncontrolled use of antibiotics increase the resistance of certain bacteria to these therapeutics. Salmonella and Escherichia coli are developing the capacity to resist the medicine which treats diseases on humans and on animals.

2- Genetic modification :

The introduction of selected properties of an organism into another bears unknown risks which cannot be estimated by risk analysis.

3- Hormones:

Hormones are used to promote animal growth.
This may lead to the development of sexual characteristics and certain cancers.
In spite of being forbidden in the European Community many hormones are illegal sold and used.

4-Nitrates:

Nitrates are used to enrich the soil and promote growth to vegetable crops.
High use of nitrates are linked to the cyanosis called "blue baby Syndrome" and to stomach cancer.
The maximum nitrate levels in vegetables and water which have been established are sometimes exceeded.

5-Pesticides:

Pesticides are used to protect crops and increase productivity.Exposure to certain pesticides may weaken the immune system and reduce resistance to cancer.

It has been noted that some pesticides are deposited in higher rates in the interior of fruits and vegetables as in the skin. Peeling and washing has therefore no effect in reducing the content of pesticides in food. According to Mrs. Evans the EU should promote the reduction of the use of antibiotics,pesticides and nitrates and strengthen the regulatory framework of the industry, which has proved to be inadequate.

In 1988 began in United Kingdom a monitoring of pesticide residues in food.
Since then there were no detectable levels of residues found in around 70% of examined samples.Only 1% exceeded the maximum residue levels.
Efforts however should be undertaken to achieve further reduction , because there is no-effect-level.

Red meat consumption and risk of cancer:

The government of United Kingdom has made a statement that people who eat average 90 grams of cooked red meat per day, or around 8 to 10 portions a week need no reduction of red meat consumption.This includes beef, lamb and pork.
A lower consumption of red meat would probably reduce the risk of colon rectal cancer.
However eating to little meat could cause iron deficiency.
In order to correct wrong behaviour related to food it is recommended to:

Maintain a healthy body weight.
Increase the amount and variety of fruits, vegetables and fibers.
Be cautious about taking high dose of purified vitamin and mineral supplements.They are not fully free of risks.

Nitrates and nitrites are less detrimental to health as supposed

[2249]
Gastrointestinal cancer and methemoglobinemia risk in infants may be increased by nitrates and nitrites in food. Hord, Tang an Bryan 2009, however, claim that the risks and health benefits associated with consumption of dietary nitrate and nitrite from fruits and leafy green vegetables should be re-evaluated. The authors stress that nitrates and nitrites from fruits and vegetables have a protective effect against coronary heart disease and ischemic stroke risk.

80 per cent of dietary nitrates are derived from vegetable consumption. The Dietary Approaches to Stop Hypertension (DASH) studies, using diets low in fat dairy products and 8-10 servings, lowered blood pressure to an extent similar to that achieved with medication. This was attributed to the high calcium, potassium and low sodium concentrations.

Hord and colleagues, however, say that the nitrate contained in some fruit and vegetables may be associated with the blood pressure reduction. Mammalian enzymes were found to have nitrate reductase activity as well bacterial nitrate reductases in mouth and gastrointestinal tract reduce nitrate to nitrite. The authors found a variability on nitrate concentration in vegetables, fruit, juice and fresh and processed meats, varying between 174 to 1222 mg in patterns of the DASH diets.

Risks associated with excessive nitrate and nitrite consumption:

Hord and colleagues say that infants under six months exposed to excess nitrite may suffer from methhemoglobinemia and that infants fed home-prepared food are probably my be harmed by high nitrates in foods. Cured and processed meats with added nitrates have also a detrimental effect on health, but there are little evidences of cancer risk associated with cured meat.

The authors stress that any health risk from nitrates in fruits and vegetables are outweighed by their benefits, such as reduction of blood pressure. They call to reconsider the acceptable daily intake (ADI) levels for nitrites and nitrates and suggest to consider nitrates as nutrients.

European food colours legislation:

All colours which are allowed to be added to foods are included in positive lists. Substances therein have been tested for their safety and meet specific purity criteria.

The Colour Directive 94/36/EC gives the actual permitted food colours. The safety of food colours and other food additives is evaluated by the Scientific Committee on Food (SCF), an advisory expert committee of the European Commission, located in Brussels.

The EU Commission Directive 95/45/EC of 26 July 1995 lays down specific purity criteria concerning colours for use in foodstuffs with amendment Directives 1999/75/EC, 2001/50/EC and 2004/47/EC.

The European Commission regulations are binding to all member countries of the EU, and have to be implemented into their national laws. Non-EU member states food additives are regulated by their national authorities.

World Health Organisation:

The WHO and the FAO members of the UN have an advisory committee, the Joint WHO/FAO Expert Committee on Food Additives (JECFA), The European SCF and JEFF A's toxicological evaluation, an ADI (Acceptable Daily Intake) value, expressed in mg/kg body weight per day, is allocated to the additive, or its use is not recommended.

The E numbers for colour additives range from E100 (curcumin) to E180 (lithorubine BK). Since a pigment derived from extraction may be differently specified as the same pigment derived from chemical synthesis, it may be characterised by a differentiated E number: beta- carotene extracts e.g. are listed under E160ai (mixed carotenes), and synthetic beta-carotene under E 160aii (beta-carotene).

Food additive colours are defined in this regulation as: [2248]
"Substances which add or restore colour in a food, and include natural sources which are normally not consumed as a foodstuff as such and not normally used as a characteristic ingredient in food. Thereby, the Colour Directive excludes colouring foodstuffs and food ingredients, which may be used in the preparation of a final food, from the food additive regulation, such as tomato juice (lycopene) or red beet juice (betanine) which is added to some foods, colouring them.

According to the Colour Directive, the legal situation of such pigments changes, when they are selectively extracted -relative to the nutritive or aromatic constituents -from the original source material, and (in line with Frame Directive 89/107 /EEC) intentionally added to foods for the purpose of their colouration. [2250]

Global harmonisation of food colours:

The global trade requires harmonisation of food regulations on a world-wide basis in order to abolish barriers of trade and to ensure that the economical and nutritional demands of all nations are considered.
JECFA develops international standards for food additives considering toxicology and elaborating purity criteria. These standards are the basis of the standard for food colours of the General Standard for Food Additives from the Codex Alimentarius. It is not legally binding, but influences food colour regulations all over the world.

Colour	EC No	Natural occurrence	Pigment
Re/blue	E163	Black grapes, blackcurrants, cherries	Anthocyanins
		elderberries, red cabbage, strawberries
Pink	E162	Beetroot	Betanin
Red	E120	Cochineal	Carminik acid
Green	E140	Alfafa grass, nettles, parley, spinach	Chlorophylls
	E141		Chlorophyllins
Carotinoids:
	E160a (i)	Annatto	Mixed carotenes
	E160a (ii)	Carrots	Beta-carotene
Yellow	E160b	Oranges	Bixin, norbixin
Orange	E160c	Prawns	Capsanthin, Capsorubin
Red	E160d	Red pepper	Lycopene
	E160e	Tomatoes	Apocarotenal
	E160f	Palm fruit	Apocarotenal (ethyl ester)
	E160b		Lutein
	E161g		Canthaxanthin
Yellow	E100	Turmeric	Curcumin
Yellow	E101	Eggs, milk, yeast
Black	E153	Carbonised vegetable material	Carbon black
Brown	E150a-d	Melanoidins (caramel)	Melanoidins

B-ficoeritrina natural red colour

[2252]
Looking for alternatives to artificial food colours such as sunset yellow, tartrazine and quinoline yellow Bermejo Ruperto, J. M. Alvarez-Pez and colleagues studied the marine algae Porphyridium cruentum and its protein B-ficoeritrina.

Phycoerythrin is a pigment of red algae and cyanobacteria. B-phycoerythrin and R-phycocyanin in native state, were obtained by the authors using an inexpensive and simple process from the red alga Porphyridium cruentum.

Removable edible paint for candies and dietary supplements

[2253] A new form of coloured coating is being suggested by D. Tyler McQuade and colleagues. The coating is based on coloured calcium alginate hydrogels being useful in food such as candies and dietary supplements, cosmetic, medicinal, and textile uses and to wherever nontoxic, easily removable coloured coating is desired.

Tests were made on artificial turf spraying aqueous solutions of gelling agents: One layer of calcium chloride solution was followed by spraying sodium alginate solution with one per cent red food colour. The sprayed solutions then combined into a coloured thin film.

Gels with different physical properties were obtained varying the concentrations of the gelling agent. Low concentration of 0.1 moles/l of calcium chloride resulted in a brittle, easily removable film. High concentration of 2.0 moles/l of gelling agent resulted in a film which adhered well and was difficult to remove.

International Numbering System for Ingredients INS- Number

[2254] Labelling often uses numbers instead of the common names of the ingredients.These numbers differ from country to country. For international use the Codex Alimentarius proposes an international numbering system which largely uses the same numbers of the European Commission but without the E

E-Numbers

[55] As the European Market increases in importance throughout the world the E-numbers of the allowed ingredients are getting important and are used by the Codex Alimentarius for the International Numbering System INS. Therefore they are listed below with a short comment.:

E-number	Ingredient
E100	turmeric
E101	lactoflavin
E101a	riboflavin-5-phosphate
E102	tartrazin
E104	Chinolin yellow
E110	yellow orange S

Colorants

Are used to improve the colour and the aspect of food being applied intern or extern on the outer layer to promote appetite, selling.
In sweet products it may fake a high content of fruit,in mayonnaise it suggests a high content of egg yolk.
Colours are used in candies, soft drinks, puddings, ice creams, liquors,margarine, cheese and seafood.

E100 Turmeric

It is the natural colour of the root of turmeric (Curcuma longa).It is the traditional ingredient of curry powder.
It may be obtained by synthesis. Its colour is yellow.

E101 Lactoflavin

E101a Phosphate-5-riboflavin

Azo dyes

Azo dyes are members of a chemical group comprising the following colours:
E102 tartrazin, E110 yellow-orange S , E122 Azorubine , E123 amaranth , E124 cochineal red red A , E151 brilliant black BN , E180 Lithol rubine BK , E128 red 2G , E155 brown HT . Carcinogenic activity of azo colours were found in rats were due to impurities of the colours used for the test and could not be confirmed further on. Calcium deposits in the renal pelvis was found but it could not be put in relation to the dosage of the colours.

E102 Tartrazin

It is a synthetic substance highly allergenic.His use is restricted and even forbidden in many European countries, such as Norway, Austria and UK. His colour is yellow.
Synthetic colours such as tartrazin were found in some tests to cause behaviour disturbance in overactive children. Success of therapy with colours free diet were cited. High number of other tests could not confirm these results making it controversial. Natural food such as haddock, strawberries, tomatoes, celery and honey have higher allergy potentials as tartrazin. That is why tartrazin is still allowed. [1160].

POP colour as alternative to tartrazine

[1162]
The Institute for Agronomy Research (INRA) studies a by-product of the cider industry as a natural alternative to tartrazine. The new colour is obtained from apples and is called POP (phloridzine oxidation product)

Cider apples are rich in polyphenols forming colours as well as for the bitter and astringent ﬂavours of ciders.

Phloridzine is a polyphenol which during the production of apple juice and cider is oxidised by polyphenoloxidase enzyme resulting in the yellow POP colour which has antioxidant properties.

POP remains stable and resistant to the majority of food production processes. It is yellow at acidity less than pH 5 and orange at pH 6. It does not stain plastic packaging, unlike hydrophobic carotenoid pigments.

Synthetic organic colours not azo dyes

It is a group with different chemical composition.
E131 patent blue V , E133 brilliant blue FCF , E 142 green S are members of the triarylmethan group. All other colours have different composition and cannot be grouped under a chemical terms:
E104 Chinolin yellow, E132 indigotin I E127 erythrosine , Erythrosine bears iodine in its structure. This iodine is liberated in the body and acts upon the thyroid gland which causes thyroid tumours on rats but not in other animals. That is why some authors would like to see the allowance of this colours withdrawn.

E104 Chinolin yellow

Synthetic substance harmless to rats and mice and dogs.The physiology in humans is unknown.It is forbidden in food in USA.It has yellow colour.

E129 Allura red AC

E154 brown FK

Colorants found in nature:

E101 riboflavin, E101a riboflavin 5'-phosphate, E100 curcumin, turmeric oleoresin, E120 carmine, E140 chlorophyll , E141 Chlorophyll-Cu , E163 Anthocyanin, E162 betanin, red beet juice, 160a beta-carotene, alfa, gama-carotene, E160f beta-apo-8'-carotenal, E160b Bixin,norbixin, capsanthin, capsorubin, E160d lycopene, E161b lutein (xanthophyll), and E161g Canthaxanthin.

Chlorophyll in ripe fruits breakdown in NCCs which are strong antioxidants

[2228]
According to Thomas Müller and colleagues the breakdown compounds of chlorophyll are strong antioxidants. The researchers found the reactions to be similar in leaves and in fruits. The first decomposition products are colourless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole rings which In ripe pears and apples, NCCs replace the chlorophyll, especially in the peel and the flesh immediately below it.

During the decomposition process chlorophyll is released from its protein complexes becoming phototoxic. At this stage it can transfer energy to oxygen which becomes highly destructive.

The NCCs compounds, on the contrary, are powerful antioxidants in plant and humans.

Curcumin:

[2229]
Stig Bengmark looking for therapeutic agents which can modulate the inflammatory reaction , found that curcumin, a component of turmeric, to be non-toxic, to have antioxidant activity, and to inhibit such mediators of inflammation as NFB, cyclooxygenase-2 (COX-2), lipooxygenase (LOX), and inducible nitric oxide synthase (iNOS).

According to Bengmark turmeric, an approved food additive, or its component curcumin, has shown surprisingly beneficial effects in experimental studies of acute and chronic diseases characterized by an exaggerated inflammatory reaction.

Red beet Juice:

When the concentrate of red beet is used as food colour specifications need to be established. Because nitrate is a component of beet red, it is necessary to ensure that levels of nitrate do not exceed the specifications, keeping in mind the need to limit the nitrate content of food produced for infants and young children.

E160a beta-Carotene,alfa Carotene,gamma-Carotene

E160b Bixin, Norbixin,annatto,orleana

It is the pigment of the annatto bush. The pigment is considered to be harmless. His colour is orange.

E160c Capsanthin,Capsorubin

E160d Lycopene

It is the pigment of the red tomato, being used as tomato powder. It is also made synthetically.

E160e beta-Apo-8-carotenal

E160f beta-Apo-8-ethyl ester of carotene acid

Is found in vegetables,in fruits, and in liver. there is also a synthetic production of the pigment. It has yellow colour.

E150a sugar colour

E150b sulfite-sugar colour

E150c ammonium sugar colour

E150d ammonium sulfite-sugar colour

E161 Xanthophyll

Natural colour found in many plants.It can also be obtained synthetically. It is harmless.Its colour is orange/red.(It is removed from the positive List of EU allowance.)

E161a Flavoxanthin

(It was removed from the positive List of EU allowance.)

E161b Lutein

E161c Kryptoxanthin

(It is removed from the positive list of EU allowance.)

E161d Rubixanthin

(It is removed from the positive list of EU allowance.)

E161e Violaxanthin

(It is removed from the positive list of EU allowance.)

Rhodoxanthin

(It is removed from the positive list of EU allowance.)

E161g Canthaxanthin

It is the pigment used to colour food. It is found in nature as red colour of the flamingos, salmon which gets its pinkish colour from its shrimp diet, farmed salmon however gets feed coloured with canthaxanthin in order to have its flesh as pinkish as salmon in nature.

Broilers are although fed with canthaxanthin in order to give the skin and egg yolks a brighter yellow colour. The colour of industrial egg yolk used for large food production is standarised by adding canthaxanthin. It can be obtained by synthesis. It is used in drugs for bronze colour of the skin to avoid skin cancer by heavy exposure to sun.

A suspected link between canthaxanthin as feed additive and eyesight problems led the European Commission to reduce the allowed levels of the additive from 80 mg canthaxanthin/Kg feed down to a maximum level of 25 mg/Kg feed for salmon, trout and broilers and 8 mg/Kg feed for laying hens.
A high intake of E161g canthaxanthin produces an accumulation of pigments in the retina, affecting the sight.

E162 Red beet colour, betanin

Natural colour of red beet.

E163 Anthocyanin

Natural colour of the skin of red grapes.

E170 calcium carbonate

E171 Titanium dioxide

There is very little known about undesired reactions of this substance.It has white colour.

E172 Iron oxides and hydroxides

Their colour vary from yellow,to red,to brown and to black.

E579 Iron gluconate

Undesired reactions are unknown.The colours are yellow , red or black.

E17Aluminium

There are no arguments against intake by healthy people. In case of Alzheimer disease aluminium should be avoided.

E174 Silver

E175 Gold

Gold and silver in high dosage are toxic.However there is no danger of poisoning because of the high price of gold and silver limiting in this way its use.The colour is silvery and golden.

E180 Rubin BK pigment

It is an azo pigment. There is very little known about its biochemical activity.

E141 Copper chlorophyll complex

This substance has green colour and is obtained by changing the magnesium radical of chlorophyll with copper.It is a risk to patients with syndrome of Wilson.An increase of the supply of copper is not advisable.

E142 Brilliant green acid

It is a synthetic substance being relatively harmless.

E239 Hexamethylene tetramine

It is a widely used substance, as medicine against gout and infections of the urinary tract.It is also a vulcanization accelerator and is used in the chemistry of explosives.In food it is a donator of formaldehyde.It was formerly used as preservative .At the moment it is used only in some kind of cheese.

Natamycin

Natamycin(it is also called pimaricin) is an antibiotic used in infections of mouth,foot and genitals. It is employed in food industry to treat the shell of cheese. Resistance against this antibiotic will soon be established in bacteria coming in contact with it.His use should therefore be forbidden in food industry

Antioxidants

Antioxidants are used to improve the shelf life of food interfering in the reaction of oxygen with different components of food avoiding their chemical decomposition. They are used in soups,sauces in powder, chewing gum,dried products of potatoes in margarine, salad oil and icecream.

Chemical preservatives

The chemical preservatives may prolong the shelf life of food retarding the growth of bacteria and moulds.
The use of chemical preservatives enables the careless hygienic conditions by the processing of food.
Chemical preservatives are used with fish products of all types, fruit juices, soft drinks, pastries, salads, margarine, sauces, vines , dried fruits, citric fruits, bananas, desiccated vegetables, sugar etc.

E200 Sorbic acid

E202 Potassium sorbate

E203 Calcium sorbate

Sorbic acid and his salts are considered as harmless because they are metabolised in human body like fatty acids.
They may produce adverse taste in food, specially in bread.

E210 Benzoic acid

E211 Sodium benzoate

E212 Potassium benzoate

E213 Calcium benzoate

The benzoic acid and their salts causes frequent allergy (asthma, urticaria) Cats are very sensible to benzoic acid. Even a very low concentration of 5 ppm may be mortal for cats (permitted in food are concentrations of sorbic acid up to 2500 ppm in herring salads and up to 4000 ppm in salmon products.Avoid to give these foods to your pets).
In combination with sorbic acid and E227 calcium hydrogen sulfit the undesired reactions are potentiated.

E214 Ethyl-p-hydroxi benzoate

E215 PHB-ethyl ester sodium salt

PHB-propyl ester

E217 PHB-propyl ester

E218 PHB- methyl ester

E219 PHB-methyl ester,sodium salt

The esters of PHB cause frequently allergies.They act as vascular dilating and were indicated as anesthesics for frogs.
His antispastic action exceeds the action of sodium benzoate by one hundred times.
In high dosage they retard the growing of rats.

E220 Sulphur dioxide

E221 Sodium sulphide

E222 Sodium hydrogen sulphite

E223 Sodium metabisulfite

E224 Potassium metabisulfite

E226 Calcium sulphide

E227 Calcium bisulphide

E228 potassium bisulphide

. Dioxides and sulphites liberating sulfur dioxide may cause headache and vomits.This is noted after drinking vine.They destroy vitamin B1 and may produce asthma attack.Sulphur dioxide is a typical pollution of nature being directly responsible for the dying of trees and pseudocroup disease.

E230 Biphenyl

E231 Ortophenylphenol

E232 Sodium ortophenyphenol

E233 Thiabendazol

Are substances used as antifungal on citric fruitsand promote cancer of the bladder in animals, being very strong in combination of E232 and E233. Thiabendazol is used in medicine and also in agriculture as pesticide.It is being frequently used to impregnate paper used to wrap up fruits. Avoid children playing with this paper or even putting in contact with the mouth.

E234 Nisin

E235 Natamycin

E236 Formic acid

(Not allowed as food ingredient.)

E237 Sodium formate

(Not allowed as food ingredient)

E238 Calcium formate

(Not allowed as food ingredient) Formic acid and their salts may be metabolised in the body.Undesired reactions only with high levels.

E242 Dimethyl carbonate

E249 Potassium nitrite

E250 Sodium nitrite

E251 Sodium nitrate

E252 Potassium nitrate

E 270 Lactic acid

. E270 stands for both (left or right) optical active forms.

E280 Propionic acid

E281 Sodium propionate

E282 Calcium propionate

E283 Potassium propionate

Propionic acid is a natural compound of food being found in very small quantities.It produces cancer on the antestomach of rats.

According to the health authorities it is not significant to human because we do not have an antestomach.Propionic acid and their salts are used as preservative in bread.

Sorbic acid could become an ideal replacement for calcium propionate as mould inhibitor, being thus a cost-saving method to keep bread fresh and mould-free for a couple of weeks.

Sorbic acid can not generally be used as a suitable alternative as it destroys yeast. The process works by coating the sorbic acid within an invisible microfilm of vegetable fat to create a free flowing powder that can easily be blended with dry ingredients prior to baking.

A controlled release mechanism ensures the sorbic acid is not released from its encapsulate until the bread is baked past 60 $^{o}C$ , after the yeast has finished working.

Preservatives in bread can be avoided as special care during production can achieve a reasonable shelf life. Cost cutting on cleaning and maintenance of the production line and reheating after packaging makes the use of preservatives and obscure microencapsulated ingredients attractive. Bread should be produced as natural as possible.

E284 Boric acid

E285 Sodium tetraborate (borax)

Acidulants, acidity regulators

Acidulants and acidity regulators are used to give a sour taste to food and to act as preservative.Some acidulants act as stabilisers, other help antioxidants or emulsifiers.
Acidity regulators adjust the pH like phosphates and citrates, acids and alkaline substances.

E260 Acetic acid

E261Potassium acetate

E262 Sodium acetate

E263 Calcium acetate

Acetic acid(E260) is a harmless preservative. Acetic acid and his salts (acetates) are synthetically produced from light benzine.
It is important for the production of leaven.The bread made with this leaven is however of inferior quality.

Other ingredients:

E325 Sodium lactate

E326 Potassium lactate

E327 Calcium lactate

Lactic acid is obtained from starch under the activity or bacteria.There are two types of lactic acids turning left and turning right.European legislation permits both form. Small children cannot metabolise the dextrorotatory Form.Its excessive ingestion may produce excessive blood acid.Food with D- lactic acid should be labelled with an warning.

E290 Carbon dioxide

Its harmless and is found normally in air.

E296 Malic acid

E331 Sodium citrate i) Monosodium citrate, ii) disodium citrate, iii) trisodium citrate

During heating procedure for infant formulae or follow-on formulae made from cow's milk the surplus of ionised calcium results in denaturation and aggregation of proteins causing a phase separation of fat and proteins. Sodium or potassium citrate, as well as sodium and potassium phosphates are therefore used to complex free calcium ions reducing denaturation and aggregation of formulae containing milk.
The use of sodium and potassium citrate is acceptable up to 2 g/l, either single or in combination, in infant formulae and follow-on formulae for infants and young children in good health and in FSMP. Sodium and potassium citrate are permitted in weaning foods at quantum satis levels for pH adjustment only ( Directive 95/2/EC) and as source of nutrients in infant formula and follow-on formula for infants and young children in good health (Directive 91/321/EEC) [3363].

E335 Sodium tartrate i) monosodium tartrate ii) disodium tartrate

E350 Sodium malate

E351 Calcium malate

Malic acid is present in many fruits.It exists as two types ( levorotatory form and dextrorotatory form ) Malic acid and its salts (malates) are being produced starting from fumaric acid (E297 )

E297Fumaric acid

Fumaric acid can be obtained synthetically.It is also being used in the production of plastics.

E300 Ascorbic acid

E301 Sodium ascorbate

E302 Calcium ascorbate

E304 Fatty acid esters from ascorbic acid, i) ascorbyl palmitate, II)ascorbyl stearate

E306 Heavy tocopherol bearing extracts

E307 Alpha-tocopherol

E308 Gama-tocopherol

E309 Delta tocopherol

E310 Propyl gallate

E311 Octyl gallate

E312 Dodecyl gallate

E315 Isoascorbic acid

E316 Sodium isoascorbate

E320 Butylhydroxyanisole (BHA)

E321 Butylhydroxytoluene (BHT)

Modified starch

According to the European labeling legislation starch modified with enzymes or with physical methods are not declared as "modified". These ingredients are declared in the list of ingredients as "starch".
Modified starch has its chemical structure changed with inorganic acids.Together with E339 disodium phosphate. E343 dimagnesium phosphate and E 450 orthophosphates modified starch can cause deposits of calcium in the pelvic region.

Emulsifier

Emulsifier are substances which make a mixture of water and oil possible. They reduce the surface tension between both liquids, so that small droplet of oil may swim in water. This emulsion is called "oil in water emulsion".
When water swims droplets are swimming in oil it is called "water in oil emulsion".

In food technology there are many new organoleptic properties caused by emulsions such as creamy,thickening,foaming.
Emulsifiers are used widely in food such as margarine, in bakery in candies,puddings bred, soups.
Emulsifiers have great biological activity.They should not be employed uncontrolled.There are very few toxicologic studies about emulsifiers and were all made by their producers.In case of negative results they were not published.Recent tests have not found adverse activities.It is however believed that emulsifiers have a role in the development of diseases of intestines and in allergies.
Emulsifiers modify the surface of the intestine making them permeable to allergens,contaminants and other additives.

E322 Lecithin

Lecithin is extracted from soya beans and colza.Enzymatic hydrolysis is permitted.

E442 Ammonium phosphatides

They are obtained from oil of colza treated with ammonium.

E470a Sodium,potassium and calcium salts of fatty acids

Fatty acids are natural elements of fats and oils. Their salts are obtained by treating them with alcaline substances in order to get soaps.

470b Magnesium salt of edible fatty acids

E471 Mono and diglycerides of fatty acids esterified with organic acids

E471 reacts with tartaric acid,acetic acid or lactic acid.

Citric acid ester of mono- and di-glycerides replacing lecithin in chocolate applications.

Soy lecithin remains the most frequently used ingredient to lower the viscosity of liquid chocolate masses during processing. non-GM (genetically modified) soy lecithin with a full Identity Preserved (IP) status is, however, getting rare. Recent developments of new types of citric acid esters of mono- and di- glycerides from castor oil are replacing soy lecithin to overcome the shortage of GM- free lecithin on the international market

Functional advantages of citric acid ester of mono- and di-glycerides:

Dosages of lecithin higher than 0.4 per cent increase the yield value of the chocolate mass, making it necessary either to add extra cocoa butter or PGPR (Polyglycerol Polyricinoleate E476 obtained from ricinoleic acid and polyglycerol from canola) to the chocolate.

Citric acid ester of mono- and di-glycerides act also as a wetting agent in instant chocolate drink powder an has an equivalent effect to soya lecithin when tested in a milk system.

It is also used as an instantising agent for powdered food preparations and instant chocolate drink powders intended for re-hydration in water or milk.

E475 Polyglycerol ester of fatty acids:

Possible name in the list of ingredients is polyglycerol ester.

E477 Propylene glycol ester of fatty acids

Propylene glycol monostearate

[2231]
Aleogon, Frochot and Goff 2008 studied the effectiveness of propylene glycol monostearate (PGMS) to inhibit ice recrystallization in ice cream and frozen sucrose solutions. They found that 0.3 per cent of PGMS reduced ice crystal sizes in such solutions when frozen in a scraped-surface freezer. The crystal morphology was highly irregular. No effect was found in quiescently frozen solutions, such as ice pop or ice lollies. The authors say that shear during freezing is necessary to distribute PGMS around the ice and cover the surface of the crystals. Danisco has a patent on this matter.

Propylene glycol monostearate esters of fatty acids (E477) are classified as emulsifiers,the authors, however, found the emulsifying effect of PGMS to be poor.

E479b Thermally oxidized soybean with mono- and diglycerides of fatty acids

E481 Sodium stearyl-2-lactylate

E482 Calcium stearyl-2-lactylate

E483 Stearyl tartrate

E491 Sorbitan monostearate

E492 Sorbitan tristearate

E493 Sorbitan monolaurate

E494 Sorbitan monooleate

E495 Sorbitan monopalmitate

E330 Citric acid

E331 Sodium citrate

E332 Potassium citrate

E333 Calcium citrate

Citric acid is present in many fruits, mainly in Kiwi and lemon.
Citric acid is part of the biological cellular activity.By high levels of citric acid in food, the intestines are forced to assimilate higher rates of heavy metals and radionuclides.
Citric acid is won from sugar by bacterial activity.

E334 Tartaric acid

E335 Sodium tartrate

E336 Calcium tartrate

E337Sodium and potassium tartrate

E353 Metatartaric acid

E354 Calcium tartrate

Tartaric acid is a natural substance obtained from rests of wine reacting with calcium milk (E526) with potassium tartrate (E336) and finally with sulphuric acid.Only the harmless levorotatory form form (left turning form) is allowed.

E338 Phosphoric acid

E339 Natrium phosphate i) monosodium phosphate, ii) disodium phosphate, iii) trisodium phosphate

E340 Potassium phosphate, i) monopotassium phosphate, ii) dipotassium phosphate, iii) tripotassium phosphate

E341 Calcium phosphate i) monocalcium phosphate, ii) dicalcium phosphate, iii) tricalcium phosphate

E343 Magnesium orthophosphate

Not allowed any more as food ingredient.

E352 Calcium malate i) calcium malate ii) calcium hydrogen malate

E355 Adipic acid

E356 Sodium adipate

E357 Potassium adipate

E363

E380 Triammonium citrate

E385 Calcium disodium metylendiamine tetraacetate

E400 Alginic acid

E401 Sodium alginate

E402 Potassium alginate

E403 Ammonium alginate

E404 Calcium alginate

E405 Propylene glycol alginate

E406 Agar-Agar

E407Carrageenan

Carrageenan is obtained from red alga Irish Moss (Chondrus crispus) and is in use as stabiliser or thickening agent and as an encapsulation agent.
New researches and experiments from the University Iowa (USA) with animals rise the suspicion that this ingredient has carcinogenic potential. Low molecular carrageenan was recognised long time ago as carcinogenic. That is the reason to use only the long chain molecular types or carrageenan.
Researches in the University of Iowa have shown that carrageenan is broken in small molecules during processing and during digestion. These small parts can enter the bloodstream.[2232]- Carrageen is largely sourced from the Philippines and Indonesia.

Thomas Karbowiak and colleagues found that adding high melting point fat to form an emulsified film can reduce the transfer of water and enhance moisture barrier properties. This is important in the development of composite foods where Karbowiaks research can lead to edible films and coatings applied between the different phases of this food.

Blends of iota-carrageenan hydrocolloid matrix and fat developed by the researchers reduce the water transfer between compartments of different water activities in the same food. Increased shelf-life can thus be obtained.

The authors conclude that carrageenan can be used for application such as encapsulation of active substances incorporated in biopolymer coatings or films for food packaging.

Degraded carrageen

[2233]
Joanne Tobacman reviewing experimental data pertaining to carrageenan's effects found that exposure to undegraded as well as to degraded carrageenan was associated with the occurrence of intestinal ulcerations and neoplasms. This association may be attributed to contamination of undegraded carrageenan by components of low molecular weight, spontaneous metabolism of undegraded carrageenan by acid hydrolysis under conditions of normal digestion, or the interactions with intestinal bacteria.

Chemically degraded form of carrageen have lower molecular weight. factors such as bacterial action, stomach acid and food preparation may transform undegraded carrageenan into the more dangerous degraded type.

The safety of carrageenan has recently been reviewed in 2001 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The experts on this Committee did not find evidence to suggest that the levels of carrageenan in foods posed any hazard to health. [2234] [2235]

During the course of the re-evaluation, the JECFA specifically reviewed the matter of the potential for gastrointestinal effects from ingestion of carrageenan. This included an evaluation of the effects of stomach flora on carrageenan, food processing conditions on carrageenan and the degradation of carrageenan in the stomach. Throughout the course of the re-evaluation, the JECFA considered genotoxicity studies, metabolism, reproduction and developmental toxicity, and short term and long-term mammalian feeding studies (including a 7.5 year feeding study in monkeys).

The JECFA also considered information about the current understanding of the concept of cell proliferation and promotion of tumors.[2234] [2235]

The fact that proliferative effects were seen at 2.6% in the diet is not being considered as relevant, because the estimated carrageenan consumption is below the threshold concentration for these effects. Further, the JECFA also noted that at 5% in the diet of rats, carrageenan did not act as at tumor promotor. Effects seen at exceptionally high levels of exposure to carrageenan were determined to be caused by altered toxicokinetics. [2234] [2235]

Overall, the JECFA concluded that there was no concern to the continued consumption of carrageenan. It allows for the use of the additive at the level necessary to achieve the technical or functional effect in food, also referred to as the level of Good Manufacturing Practices (GMP). The complete report of this review was made publicly available in 2003 and therefore post dates the review by Dr. Tobacman. [2234] [2235]

E407a Processed Euchema algae

E410 Carob seed

Also known as locust bean gum is allowed in follow-on formulae at a maximum level of 1g/l, and in weaning foods at a maximum level of 10g/kg under Directive 92/2/EC. Locust bean gum is refined from the endosperm of the carob tree Ceratonia siliqua. It contains tannins. The carbohydrate component is a galactomannan polymer consisting of linked D-mannose units with side chains of D-galactose. It is used as a stabiliser and thickening agent.

E412 Guar gum

E413 Tragacanth

E414 Gum arabic

Gum arabic, gum acacia:

Gum arabic, acacia gum E414 is won from acacia trees in Sudan and Nigeria. Gum arabic is a complex mixture saccharides and glycoproteins, which gives it one of its most useful properties: it is perfectly edible. Other substances have replaced it in situations where toxicity is not an issue, as the proportions of the various chemicals in gum arabic varies widely and make its reliable performance troublesome. Still, it remains an important ingredient in soft drinks, syrups, hard gummy candies like gumdrops, and in marshmallows. [2236]

Corn fibre gums replacing acacia gum:

Madhav P. Yadav and colleagues, in a study, extracted two different types of corn fiber gum from the corn kernel pericarp and/or endosperm fiber. The researchers found that the emulsifying properties of corn fibre gums, an arabinoxylan (hemicellulose), were better than native and modified acacia gums and could domestically produced gum with a dependable supply and consistent quality replacing acacia gums.[2237]

E415 Xanthan

E416 Karaya gum

E417 Tara seed

E418 Gellan

E425 Konjac

Konjac is approved by WHO, US Food and Drug Administration and the European Union with up to one per cent of the final product. It is used for gel strength, viscosity in confectionery,as dietary fiber,edible films, improves mouthfeel.
It is also called glucomannan being a hydrocolloidal polysaccharide obtained from the tuber of Amorphophallus Konjac, K.Koch, growing in East Asia. The chain of the molecules of the nonionic glucomannan is built mainly of mannose and glucose in a ratio of 1.6 : 1.0 the molecular weight is between 200,000 and 2,000,000 daltons. There are acetyl groups which are responsible for water solubility.

There were rumours linking konjac with certain death cases after ingestion of jelly minicups and fruit gel sweets containing konjac.

New hydrocolloid from process waters of Norway spruce

[2238]
Hydrocolloids are increasingly needed in the production of foods as stabilisers, thickeners, emulsifiers and gelling agents, papermaking, textile and cosmetic industries.

Steffan Willför and colleagues stress that mannans used as guar gum, Konjac glucomannan, locust bean gum, tara gum, and fenugreek gum are used, but mannans from wood are neglected. The researchers found that the process waters in mechanical pulp mills processing Norway spruce is high in dissolved O-acetylgalactoglucomannans (AcGGM). This hydrocolloid represents about 50 per cent of the dissolved matter in the process water.

Bulk sweeteners and intersity sweeteners

Bulk sweeteners are:

Sugar, sorbitol, maltitol, isomalt, mannitol, erytritol, lactitol.

High intensity sweeteners are:

Saccharin, aspartame, acesulfame K, sucralose and cyclamate.

E420 Sorbitol, ii) sorbitol syrup

Sorbitol is widely used in diabetic foods. Can cause gastric disturbances.

Sorbitol in chewing gum and sweets may cause serious weight loss

[2239] Sorbitol is a "sugar-free" sweetener found in chewing gum and sweets. The safety of sorbitol has been thoroughlylyols must be labelled with the statement, "Excessive consumption may produce laxative effects."

According to Juergen Baudits and colleagues 2008 serious weight loss and diarrhoea were caused by excessive sorbitol consumption. In the two reported cases the daily consume of sorbitol was abaut 20 to 30 grams. The authors stress that the side effects of sorbitol are usually found only within the small print on foods containing sorbitol, consumers may be unaware of its laxative effects and fail to recognise a link with their gastrointestinal problems. The industry would be well advised to print the warning concerning the laxative effect in 0,6 mm letters or higher.

Sorbitol is a sugar alcohol derived from corn starch that is widely used in a range of food products, including confectionery, baked goods, jams and preserves, ice cream and diabetic foods. Sorbitol is hailed as noncariogenic, it has humectant and texturising properties and is used in food products such as snack foods and beverages.

The range of corn-derived sweeteners comprises glucose syrup, maltose syrup, high fructose corn syrup, crystallized glucose and maltodextrin and sorbitol, which is being sold as bulk reduced calorie sweetener.

Polyols such as sorbitol, xylitol, lactitol, mannitol, maltitiol and isomalt have been approved by the Scientific Committee for Food (SCF) for use in foodstuffs and fall under the "additives" label. In the sorbitol has achieved GRAS (Generally Recognised As Safe) status.

E421 Mannit

E422 Glycerin

E432 Polyoxyethylen-sorbitan monolaurat (Polysorbate 20)

E433 Polyoxyethylen-sorbitan monooleat (Polysorbate 80)

E434 Polyoxyethylen-sorbitan monopalmitate (Polysorbate 40)

E435 Polyoxyethylen-sorbitan monostearate (Polysorbate 60)

E436 Polyoxyethylen-sorbitan tristearate (Polysorbate 65)

E440 Pectine

E444 Sacharoseacetate isobutyrate

E445 Glycerinester of root resin

E450 Sodium and potassium orthophosphate:

Phosphates which are allowed as food ingredients: i) disodiumdiphosphate, ii) trisodiumdiphosphate, iii)tetrasidiumdiphosphate, iv) dipotassiumdiphosphate, v) tetrapotassiumdiphosphate, vi) dicalciumdiphosphate, vii) calciumdihydrogendiphosphate.

E451 Triphospohate:

Allowed triphosphates are:i) Pentasodium triphosphate, ii) pentapotassium triphosphate.

E452 Polyphosphates:

Allowed polyphosphates are: i) sodium polyphosphate, ii) potassium polyphosphate, iii) sodium calcium polyphosphate, iv) calcium polyphosphate.

E460 Cellulose:

i) Cellulose microcristaline ii)Cellulose powder.

E461 Methylcellulose

E463 Hydroxymethyl cellulose

E464 Hydroxypropylmethyl cellulose

E465 Ethylmethyl cellulose

E466 Carboxymethyl cellulose

E540 Calcium diphosphate:

It is not allowed any more.

E541 Sodium aluminum phosphate

E543 Sodium and calcium polyphosphate:

Not allowed any more, Phosphates in food are a great group of substances. They were often commented in the press.They are not as dangerous as public opinion
According official classifications the calcium ortophosphate ( E341 ) is harmless.Nevertheless it is being used as insecticide.The activity of phosphates in case of hyperactivity of children is still unknown.

Polyphosphates can alterate the metabolytic activity in humans.In addition to modified starch they may cause calcification of the pelvic region in rats.
Polyphosphates intensify the activity of heavy metals making them easier to cross the intestine wall.

Polyphosphates may contain a lot of impurities.
In Japan a group of children were intoxicated with arsene as impurity of ortophosphate used in food.
Other impurities are uranium and cadmium. In Europe the following maximal contents of impurities are allowed in food:

Fluor 3 mg/Kg
Lead 50 mg/Kg
Copper 10 mg/Kg
Zinc 50 mg/Kg

Researchers call for tight regulation of phosphate as food ingredient citing possible lung cancer risk

[2240]
The use of phosphates in foods increased from 470mg per day in the average adult diet in 1990s, to as much as 1000mg per day for present time. Phosphates are added to increases water retention and improve texture in meats, sausages, cheeses, beverages and bakery goods.

Dr Myung-Haing Cho and colleagues found that feeding K-rasLA1 mice with a diet containing 1.0% inorganic phosphates for 4 weeks, increased the size of the tumours and stimulated growth of the tumours, compared with lower or none phosphate supplementation.

High dietary inorganic phosphate strongly activates Akt signaling, which plays an important role in the lung tumorigenesis. The authors stress that the results of their study suggest that elevated phosphates may activate the Akt signaling in the normal lungs and increase lung tumorigenesis.

According to the authors disruption of Akt signaling pathways in lung tissues can confer a normal cell with malignant properties. They call for a careful regulation of dietary inorganic phosphates for lung cancer prevention as well as treatment.

E551 Silicon dioxide

E552 Calcium silicate

E553a i)Magnesium silicate, ii) Magnesium trisilicate

E553b Talcum

E554 Sodium aluminum silicate

E555 Potassium aluminium silicate

E556 Calcium aluminium silicate

E558 Betonit:Fluor silicic acid

E559 Aluminium silicate (kaolin)

E570 Fatty acids

E574 Gluconic acid

Gluconic acid is present in small quantities in honey.It is used as acidulant in soft drinks and as anticorrosive in tin can of sprays.

E575 Glucono delta-lactone

Used in sausages to enhance the action of nitrate in order to get a red colour.It is used as acid regulator. In low levels it is harmless.

E576 Sodium gluconate

E577 Potassium gluconate

E578 Calcium gluconate

E579 Iron-II gluconate

E585 Iron-II lactate

E471 Mono and diglycerids from edible fatty acids:

They are used as emulsifier for margarine, fine food, and many other products. Moslems and Jews which are looking for halaal or koscher foods are often exchanging E- Numbers or references of emulsifiers such as E 471 and E472.
The E-Number or their chemical name in the list of ingredients give no information about the origin of the fatty acids used. Their origin may be vegetable, such as palm oil from the palm Elaeis guineensis, cocoa oil from Cocos nucifera as well as hydrated oils and fats from soy beans Soy bean (Glycine maxima), cottonseed oil from Gossipium barbadense and Gossipium hirsutum .
Mono- and diglycerids E471 may also have their origin from bovine tallow and what is relevant to moslems and Jews: from lard from pigs. The specifications given by the producer of the emulsifier must specify the origin as it cannot be seen by the declaration of the list of ingredients. In each case it must be cleared by the producer.

E472a Acetic esters of mono- and diglycerides of edible fatty acids

E472b Lactic acid esters of mono- and diglycerides of edible fatty acids

E472c Citric acid esters of mono- and diglycerides of edible fatty acids

E472d Tartaric acid esters of mono- and diglycerides of edible fatty acids

E472e Mono- and diacetyl tartaric acid ester of mono- and diglycerides of edible fatty acids

E472f Mixture of tartaric and acetic acid ester of mono- and diglycerides of edible fatty acids

E473 Sucrose ester of edible fatty acids

E474 Sucroglyceride

E500 Sodium carbonate

It is used in backery,effervescent drinks,as acid regulator in baby food and cheese.It is harmless for adults. For children it is necessary to consider the amount of sodium from salt in food which must be added to the sodium of Sodium carbonate.

E501 Potassium carbonate

It is being employed in the treatment of cocoa and as an acidity regulator in sauces like Maggi in addition to chloridric acid.
Potassium carbonate is being employed in the production of raisins. It is being considered as harmless.

E503 Ammonium carbonate

Ammonium carbonate is toxic when eating directly, because of the amount of ammonium being liberated.As ammonium is removed during heating in a furnace its use for bakeries is harmless.

E504 Magnesium carbonate

It is used in the production of cocoa and drinking water,chewing gum and kitchen salt to avoid clotting.

E507 Chloridric acid

It is used in the production of sugar from corn starch and as acid hydrolysis of proteins to obtain Maggi.His use is harmless because no acidity is present in final products.

E508 Potassium chloride

It is used to substitute kitchen salt in case of hipersensibility to sodium.It is also used in combination with gelling agents.

E509 Calcium chloride

It is being used in combination with specific gelling agents. It acts against the hardness of water in the production of beer.
In the production of cheese calcium chloride is being used in order to get a higher rate of albumin.

E510 Ammonium chloride

It is harmfull.In animals and in humans there were found modifications or bones,modification of the haemogram,alterations of the hypophysis and renal gland. According to World Health Organisation ammonium chloride produces weight loss in during pregnancy,vomits, loss of appetite and hiperventilation.
It is being used in special types of candies and in drinking water, a maximum of 0,6 mg ammoniac/liter had been allowed.(It is removed from the positive list of EU allowance.) indexSulphuric acid

E513 Sulphuric acid

It is used in the treatment of drinking water and in the production of sugar. It is harmless as long the concentration in food is low so that there cannot be caused acid lesions.

E514 Sodium sulphate, ii) Sodium hydrogen sulfate

Sodium sulphate is being used as strong laxative.In food it adjusts colours in very little concentrations so that it may be considered as harmless.

E515 Potassium sulphate, ii) Potassium hydrogen sulphate

E517 Ammonium sulphate

E520 Aluminium sulphate

E521 Aluminium sodiumsulphate

E522 Aluminium potassium sulphate

E523 Aluminium ammoniumsulphate

E516 Calcium sulphate

It is gypsum, being used to stabilise bread and is used in addition to thickening agents.It is also used as colour. It is used to treat water for the production of beer.

E524 Sodium hydroxide

It is being used extern in the production of pretzel, in the production of cocoa,in treatment of drinking water.

E525 Potassium hydroxide

E526 Calcium hydroxide

Calcium milk is being used in the preservation of eggs.

E527 Ammonium hydroxide

Ammoniac is permitted to treat cocoa, and drinking water.As a free substance it is cell toxic.

E528 Magnesium hydroxide

E529 Calcium oxide

It is used in treating drinking water. IndexMagnesium oxide

E530 Magnesium oxide

E535 Sodium ferrocyanide

E536 Potassium ferrocyanide

E538 Calcium ferrocyanide

(It is removed from the positive list of EU allowance.)

E541 Sodium aluminium phosphate

E900 Dimethyl polysiloxane

E901 Beeswax

E902 Candelilla wax

E903 Carnauba wax

E904 Shellac

E912 Montan ester

E914 Polyethylen waxoxidate

E927 Carbamid

E938 Argon

E939 Helium

E941 Nitrogen

E950 Acesulfame K

It is an artificial sweetener. "K" stands for the chemical sign of potassium,as salt.It is stable at high temperatures.An old nomenclature was acetusulfame. The European Commission has approved acesulfame K in June 1990 with an ADI (Acceptable Daily Intake) of 9 milligram/kilogram body weight. This ADI should not be surpassed.

E951 Aspartame

Aspartame is a low-calorie artificial sweetener which was approved by the FDA in 1981 and by EU Commission since June 1990.
It is built by two amino acids: Phenylalanine and asparagine acid and methanol which are linked together to form the new substance aspartame.
In the stomach the aspartame is broken down into methanol and the two amino acids which are than digested as any other amino acids furnishing 4 Kcal/gram.

Aspartame is considered to be safe with exception in cases of phenylketonuria (PKU) which is a rare disorder caused by a defective gene which regulates metabolism of the amino acid phenylalanine. An intermediary toxic metabolite builds up in the blood damaging brains. A special diet low in phenylalanine must be continued the whole life. Because of that aspartame must be labelled with: "contains a source of phenylalanine", as a warning for patients with phenylketonuria.

A good information about safety of aspartame is given by www.cancer.org. Please search for "Aspartame". Fanatics claim the methanol being released in the body is converted to formic acid and formaldehyde Thermal decomposition of aspartame is told to origin DKP, a substance with cancer activity. See at www.dorway.com.

Remember the end of Introduction of www.ourfood.com: "Be careful not to fall into sectarian thinking-allow always arguments of the other side." Aspartame was approved by FDA, EU Commission and other international governmental institutions which are guarantors for a neutral decision regarding safety of aspartame.

Lack of association between saccharin, aspartame and other sweeteners and the risk of several common neoplasms.

Studies linking Aspartame with cancer

Animal bladder cancer and saccharin. CSPI input to the NTP's review of the artificial sweetener saccharin October 24, 1997

[2241]
Sodium saccharin causes urinary bladder tumors in male rats. While it cannot While some have argued that those tumors are irrelevant to humans, such arguments are flawed. While it cannot be proved that sodium saccharin's causation of bladder tumors in male rats is relevant to humans, neither can it be assumed to be irrelevant.

The Ramazzini Study 2005

[2242]
Lambertini an colleagues demonstrated, that aspartame causes a statistically significant, dose-related increase in lymphomas and leukaemias in female rats at dose levels very near those to which humans can be exposed.

The authors say that this could be related to methanol, a metabolite of aspartame, which is metabolised to formaldehyde and then to formic acid, both in humans and rats.

The authors conclude that the results of the study call for urgent re-examination of permissible exposure levels of aspartame in both food and beverages, especially to protect children.

Animal studies of the 1970s, linking saccharine to bladder cancer were not reproduced in humans. Researchers at Ramazzini's cancer research centre in Italy caused a stir in 2005 by claiming that their study indicated that aspartame consumption by rats leads to increase in lymphomas and leukaemias in females at dose levels "very near those to which humans can be exposed"

Proof to the contrary: No link of aspartame and cancer

The NIH-AARP Diet and Health Study

[2243]
Researchers examined the relationship between aspartame intake and 1,888 lymphomas or leukemias and 315 malignant brain cancers among the participants of the NIH-AARP Diet and Health Study from 1995 until 2000. Development of these cancers was not associated with estimated aspartame consumption, refuting a recent animal study with positive findings for lymphomas and leukemias and also contradicting claims regarding brain cancer risk.

The NCI Study

[2243]
The US National Cancer Institute study found no statistically significant link between aspartame-containing beverage consumption and leukemias, lymphomas or brain tumors in man or women.

The EFSA Opinion May 2006

[2244]
The European Food Safety Authority issued its opinion last may, that there is no need for a further safety review of aspartame nor a revision of the acceptable daily intake (40 mg/kg body weight).

According to Panel the kinetic data in humans indicate that dose levels around the acceptable daily intake (ADI) (40 mg/kg bw/d), even when taken as a bolus dose, do not lead to systemic exposure to aspartame. Furthermore, exposure to any of its breakdown products, including methanol or formaldehyde, is negligible.
The Panel considers that no significant new data have emerged since 2002 on aspects other than carcinogenicity and there is therefore no reason to review the previous SCF opinion on aspartame. The Panel concludes, on the basis of all the evidence currently available from the ERF study, other recent studies and previous evaluations that there is no reason to revise the previously established ADI for aspartame of 40 mg/kg bw.

Network of case-control studies, Dr. Silvano Gallus 2006

[2245]
Dr Silvano Gallus and colleagues considered data from a network of case-controlled studies conduced in Italy between 1991 and 2004. A significant inverse trend in risk for increasing categories of total sweeteners was found for breast and ovarian cancer, and a direct one for laryngeal cancer. The authors concluded that there is a lack of association between saccharin, aspartame and other sweeteners and the risk of several common neoplasms.

These findings confirm foregoing researches, such as the US National Cancer Institute study which found no statistically significant link between aspartame-containing beverage consumption and leukemias, lymphomas or brain tumors in man or women.

Aspartame-acesulfame-salt E962

[2246] It is a new sweetener built of acesulfame K which has substituted the sodium ion from the aspartame creating thus a chemical link between both sweeteners. This new sweetener is supposed to have handling advantages. It is about to be approve by the EU Commission.

Sucralose (E955)

[2246] It is a new sweetener which is about to be approved by the EU Commission.It is non-caloric an is 600 times sweeter than sugar. Sucralos (trichlorogalactosucrose) is being made by chlorinating saccharose. The ADI is 15 mg/Kg body weight. It is resistant to heat and can be used for cooking and backing.

$\includegraphics[width=250bp,height=250bp]{library/Sucralose.eps}$
Sucralose: National Institute of Health [2247]

Cheap sucralose copy:

Food industry tries to substitute sugar for cheap alternatives and follows a trend towards sugar-free and low-calorie products. Altern is a low-calorie tabletop sweetener containing sucralose. It is being blamed of infringing on intellectual property of Tate & Lyle company, which has a 1976 patent on a similar sucralose product branded Splenda.

The patent expired but Tate & Lyle holds on its process patents. Altern product is sold at a 30% discount and is believed to be a direct copy of Splenda, which it had supplied to a manufacturing customer who had then sold it to the US retail giant.

E952 Cyclamate and its Na- and Ca- salts

It is an artificial non-caloric non-cariogenic sweetener. Its chemical name is sodium or calcium cyclohexylsulfamate . Cyclamate is about 1/10 sweeter than saccharin and 30 times than sugar. An AID of 11 mg/Kg body weight can easily exceeded when soft drinks are largely consumed in summer. It has no wrong taste in high concentrations. AID is therefore easily exceeded in kitchen formulations.
Cyclamate is heat resistant and can be used for cooking and backing. Cyclamate is not digested by most persons, only a small number can do it.

Cyclamate is often used in combination with other sweeteners enhancing each other so that final taste is sweeter as the sum of the individual sweeteners. 5 mg of saccharin together with 50 mg cyclamate are equivalent to 125 mg cyclamate and 12.5 mg saccharin. Cyclamate is also used in combination with aspartame, sucralose and acesulfame K.

Cyclamate was banned in the United States in 1970 following the result of a test on rats which developed bladder cancer with very high dose of cyclamate in addition to saccharin. A current petition to reaprove cyclamate is before the FDA.

Cyclamate and its major metabolites cyclohexylamine are not considered as carcinogenic according to numerous animal test failing to confirm the original findings of 1969. Meanwhile cyclamate is approved in more than 55 countries around the world.

Cyclamate and the EU Directive 2003/115/EC amending Sweeteners Directive 94/35/EC:

The Directive 2003/115/EC, taking account of the opinion of the Scientific Committee on Food on cyclamic acid and its sodium and calcium salts (cyclamate) restricts the use of cyclamate in water, milk and fruit juice based drinks as well as energy-reduced and non-added sugar drinks and a range of confectionery products, including sugar-free chewing gum and breath-freshening sweets.
Formulations with blending of cyclamate and acesulfame are trying to compensate the reduction of cyclamate.

E954 Saccharin and its Na- and Ca- salts

[2203]Saccharin is a artificial sweetener Saccharin is 300 times sweeter than sugar. Due to the water solubility the sodium salt is most frequently used. Saccharin is high temperature and cooking and backing resistant.
Saccharin high dose was charged of causing bladder cancer, this could not be confirmed. In small amount saccharin is considered to be safe. In some industrial recipes sugar is being substituted because to bring down cost of ingredients.
Don't use a higher concentration as 5% to 8% sugar substitution= maximum 0.02% saccharine in food as a metallic taste will be present in higher concentrations.
All artificial sweeteners reduce their sweetening power when a certain dose is exceeded. The combination of two sweeteners such as saccharin/acesulfame K or saccharin/cyclamate or cyclamate/aspartame increases the sweetening power.In kitchen and in industrial production saccharin/cyclamate in relation 1 to 10 is therefore frequently used.

Artificial sweeteners may alter sensory of drinking water in Germany

[2202]
According to Marco Scheurer and colleagues 2009 artificial sweeteners are not removed in waste water treatment.

All sweeteners used in the EU are approved and safe, however they pose an environmental problem because they pass sewage treatment plants. They were found in surface water and may cause sweet taste in tap water.

The researchers used a new method to analyse drinking water. The method focussed on the simultaneous detection of cyclamate, acesulfame, saccharine, aspartame, neotame, neohesperidin dihydrochalcone and sucralose in German waste and surface water.

Samples from sewage treatment plants and from a soil aquifer treatment site that treats secondary effluent from a sewage treatment plant showed that artificial sweeteners are incompletely eliminated by the treatment process.

The authors found levels of 190 microgram/l, 40 microgram/l for acesulfame and saccharine, and under 1microgram/l for sucralose in influents of German sewage treatment plants. In surface waters acesulfame concentrations exceeded 2 microgram/L, being of primary concern.

The authors suggest the use of sucralose and acesulfame as tracers for anthropogenic contamination

E957 Thaumatin

[2203] It is won from the fruit of the west African shrub Ketemfe Thaumatococcus daniellii. It is a mixture of proteins (a polypeptide chain of 207 amino acids). It is 2000 times sweeter than saccharose.

It is non-cariogenic and has 4.2 Kcal/g and contributes no calories when used in low levels. It is considered as safe and has no maximum ADI (Allowable Daily Intake). It is not resistant to heat, therefore not indicated for cooking and backing.Thaumatin can also be produced by bacteria using genetic engineering.

E959 Neohesperidin DC

eohesperiden DC[2203] It is won from different types of Bromelia fruits, like pineapple.and grapefruit. It is a sweetening agent with very intensive taste, dihydrochalcone C $_{28}$ H $_{36}$ O $_{15}$ , a glycosidic flavonoid. It is also a bitterness suppressor. Blends of Neohesperidin with polyols, aspartame and acesulfame K and Saccharine are used. It is 1500 times sweeter than saccharose.The ADI of neohesperidin is 5 mg/Kg body weight.

Erythritol

[2204] Erythritol is a natural sugar alcohol (a type of sugar substitute). It is a non-caloric sveetener. It has been approved for use in the United States and throughout much of the world and in the EU. It was included in the positive list with amendment of the EC Directive 94/35/EC.

It is 70% as sweet as table sugar and excellent-tasting, yet it is virtually non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar alcohols. Under U.S. Food and Drug Administration (FDA) labeling requirements, it has a caloric value of 0.2 calories per gram (95% less than sugar and other carbohydrates), but other countries such as Japaqn label it at 0 calories.

Erythritol has been certified as toothfriendly. The sugar alcohol cannot be metabolized by oral bacteria, and so does not contribute to tooth decay. Interestingly, erythritol exhibits some, but not all, of the tendencies to "starve" harmful bacteria like xylitol does. Unlike xylitol, erythritol is actually absobed into the bloodstream after consumption but before excretion; however it is not clear if the effect of starving harmful bacteria occurs systemically at this stage. [912]

Erythritol occurs naturally in a wide variety of fruits, vegetables and fermented foods. It has a crystalline appearance, taste and functionality similar to sucrose, yet without the calories.

Low-calorie sweeteners and obesity

Low-calorie sweeteners may be of help in resolving the obesity problem

[913]
Replacing sugar with low-calorie sweeteners is a common strategy for facilitating weight control. However, arguments arise saying that intense sweeteners increase appetite for sweet foods, promote overeating, and may even lead to weight gain. Bellisle and Drewnowski in a review published in 2007 related to studies focused on energy density, satiety and the control of food intake stress that weight loss is best achieved by a combination of reducing caloric intake, lowering energy density of the diet, increasing physical activity, and sweeteners may help a lot.

The authors concluded that low-calorie (or no-calorie)sweeteners may be of help in resolving the obesity problem. However, new studies reopens the discussion related to the effect of sweeteners:

Components and/or physical form such as liquids are associated with rising obesity

[914]
Energy-containing beverages have been implicated in the increasing incidence and prevalence of overweight and obesity. In 2006 Dr. R.D. Mattes from the University of Purdue wrote that epidemiological data indicates that caloric beverage consumption is positively associated with energy intake and body mass index. Caloric beverages elicit weak satiety and compensatory dietary responses, this being attributed to the components of beverages (e.g., carbohydrate form). Other theories say that the limited appetitive and dietary responses hold across beverage types.

Dr. Mattes concludes that the fluid medium rather than energy form or nutrient composition is responsible. He recommends moderate consumption of energy from beverages for example, substitution of one energy-yielding beverage for another may be less effective than reducing intake or switching to lower or non-energy sources.

The Purdue Study says sweeteners increase obesity

[915]
Swithers and Terry Davidson observed in rats increased body weight gain, energy intake, adiposity, decreases in core body temperature, and blunted caloric compensation for sweet-tasting calories. This study was published in February 2008.

Animals may use sweet taste to predict the caloric contents of food. Eating sweet noncaloric substances may degrade this predictive relationship, leading to positive energy balance through increased food intake and/or diminished energy expenditure.

They concluded that consumption of products containing artificial sweeteners may lead to increased body weightand obesity by interfering with fundamental homeostatic, physiological processes.

A study on artificial sweeteners published in 2004 by Swithers and Davidson at Purdue University suggested that artificial sweeteners may disrupt the body's natural ability to "count" calories, and that sweetness in non-caloric or low-caloric foods leads to a disregulation of food intake in humans. The authors hypothesised hat experience with these foods interferes with the natural ability of the body to use sweet taste and viscosity to gauge caloric content of foods and beverages [916]

The 2004 Purdue study was strongly criticised by the National Soft Drink Association. The group cited researches conducted by Blackburn, Birch et al (1989) and Anderson et al (1989) that found replacing sugar with a high intensity sweetener in foods or beverages does not affect food intake or hunger in children.

Critic on the purdue study

[917]
Beth Hubrich from the Calorie Control Council says that the study 2008 Purdue study oversimplifies the causes of obesity. She blames increasing portion sizes of foods, decreasing physical activity and increased overall calorie intake for the increasing obesity epidemic.

Artificial sweeteners promote weight gain

[918]
Several studies claim that artificial non-caloric and low-caloric sweeteners promote weight gain as they disrupt the calorie prediction of the body and its capability to react accordingly to the nutritional intake. According to Tracy Hampton low-calorie sweeteners may promote weight gain.

Bellisle, Drewnowsku, 2007 in a review of studies about the effect of low-calorie sweeteners presented inconclusive results. [919]

Non-caloric sweetener disrupts the ability of the body to predict calorie intake

[920]
Guido K.W. Frank and colleagues found that brain response distinguishes the caloric from the non-caloric sweetener, however, the conscious mind could not notice the caloric difference.

Sugar is a caloric predictor regulating energy balance, artificial sweeteners do not

[921]
According to Swithers and Davidson 2008 sweet taste of sugar is a predictor of the caloric or nutritive consequences of eating. It evokes physiological responses that underlie tight regulation. The authors say that non-caloric sweeteners disrupt the validity as a caloric predictor, and contribute to deficits in the regulation of energy.

They concluded that artificial sweeteners may lead to increased body weight and obesity by interfering with positive energy balance through increased food intake and/or diminished energy expenditure.

Non-caloric sweeteners such as saccharin, aspartame and sucralose and low-caloric sweeteners such as sorbitol,mannitol and maltitol, should be avoided in weight reduction diets. Intensive sweet tasting foods promote weight gain. These recent findings support general nutritional rules which call for a change of the nutritional habits. Changing from sweetened artificial flavoured foods and beverages to fruits, vegetables and low fat foods together with exercise will improve weight regulation and general health condition.

America on the Move initiative trial says that noncaloric sweeteners could address childhood obesity

[922]
Rodearmel and colleagues 2007 assessed two groups of the America on the Move trial. One group was asked to walk an additional 2000 steps per day above baseline measured by pedometers and to eliminate 420 kJ/day (100 kcal/day) from their typical diet by replacing dietary sugar with a noncaloric sweetener. A self-monitoring second group group was asked to use pedometers to record physical activity but were not asked to change their diet or physical activity level.

Both groups of children showed significant decreases in BMI for age. However, the noncaloric sweetener group had a significantly higher reduction of BMI compared with the self-monitor group.

The authors concluded that the small-changes approach advocated by America on the Move could be useful for addressing childhood obesity.

E967 Xilit

E999 Quillaia extract

E1105 Lysozyme

E1200 Polydextrose

E1201 Polyvinylpyrrolidon

E1202 Polyvinylpropylpyrrolidon

Modified starch

E1404 oxidized starch

: The name used for the ingredients list is "modified starch".

E1410 Monostarch phosphate

: The name used for the ingredients list is "modified starch".

E1412 Distarch phosphate

: The name used for the ingredients list is " modified starch".
Distarch phosphate has been requested for use up to 10g/l (reconstituted dry powders) and 22g/l (liquids) in infant formulae and follow-on formulae for infants and young children in good health and in FSMPs.

In its 1992 opinion the SCF recommended distarch phosphate should not be permitted in infant formulae because the Committee would prefer to see direct evidence indicating that infants can tolerate the 2.5% level of modified starches then requested. The current request is for use up to 2.2%.

A concern was also raised that infants could develop fermentative diarrhoea or modification of the gut flora. No new information on these aspects have been found. Furthermore, the Committee is not persuaded there is a need for use of distarch phosphate in instant formulae generally. The Committee does not consider that the use of distarch phosphate is acceptable in infant formulae, follow-on formulae for infants and young children in good health and in FSMP. [3095]

E1413 Phosphated distarch phosphate

: The name used for the ingredients list is " modified starch".