Food additives from classification to their use in the food industry: A review by Alaa Eldin M.A. Morshdy, Abd El-Salam E. Hafez, Omnia O. Fouda, Wageh Darwish

Subjects: “…Food additives…”
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INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS by N. A. Drozdova, V. V. Nasonova

“…The review also describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i.a. phosphates, hydrocolloids) on the collagen protein structure and technological properties. …”
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Re‐evaluation of karaya gum (E 416) as a food additive by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent‐Massin, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Leon Brimer, Paul Peters, Jacqueline Wiesner, Anna Christodoulidou, Federica Lodi, Alexandra Tard, Birgit Dusemund

“…Abstract Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re‐evaluation of karaya gum (E 416) as a food additive. …”
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The safety of annatto extracts (E 160b) as a food additive by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

“…Abstract Following a request from the European Commission to EFSA, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to re‐evaluate the safety of annatto extracts, bixin‐based and norbixin‐based, when used as a food additive and to evaluate the safety of aqueous‐processed bixin (Annatto E); solvent‐extracted bixin (Annatto B); alkali‐processed norbixin, acid‐precipitated (Annatto F); alkali‐processed norbixin, not acid‐precipitated (Annatto G) and solvent‐extracted norbixin (Annatto C) with the view to replace the currently authorised annatto extracts (E 160b). …”
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Knowledge, attitude and practices regarding food additives of food SMEs in Mauritius by Dhamawatee Harnarun Etwaroo, Dayawatee Goburdhun, Arvind Ruggoo

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Re‐evaluation of xanthan gum (E 415) as a food additive by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent‐Massin, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Leon Brimer, Anna Christodoulidou, Federica Lodi, Petra Gelgelova, Birgit Dusemund

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Citral as food additive for common snook - zootechnical parameters and digestive enzymes by Bruna Tomazetti Michelotti, Natacha Cossettin Mori, Caio Cesar Franca Magnotti, Berta Maria Heinzmann, Ana Paula Gottlieb Almeida, Vinicius Ronzani Cerqueira, Bernardo Baldisserotto

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Re‐evaluation of stearyl tartrate (E 483) as a food additive by EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Ursula Gundert‐Remy, Trine Husøy, Wim Mennes, Romina Shah, Dina Hendrika Waalkens‐Berendsen, Detlef Wölfle, Polly Boon, Paul Tobback, Matthew Wright, Ana Maria Rincon, Alexandra Tard, Peter Moldeus

“…Abstract The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re‐evaluating the safety of stearyl tartrate (E 483) as a food additive. …”
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A Review of the Use of Lead Compounds in Medicines, Cosmetics and Food Additives by A. D. Hardy, R. Vaishnav

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Re‐evaluation of dimethyl polysiloxane (E 900) as a food additive by EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Ursula Gundert‐Remy, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Romina Shah, Dina Hendrika Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Polly Boon, Paul Tobback, Alessandra Giarola, Ana Maria Rincon, Alexandra Tard, Peter Moldeus

“…Abstract The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re‐evaluating the safety of dimethyl polysiloxane (E 900) as a food additive. …”
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Effect of different food additives on the color protection of instant pumpkin flour by Wendong Fan, Jing Zhao, Quanhong Li

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Re‐evaluation of β‐cyclodextrin (E 459) as a food additive by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Dominique Parent‐Massin, Agneta Oskarsson, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Polly Boon, Dimitrios Chrysafidis, Rainer Gürtler, Paul Tobback, Davide Arcella, Ana Maria Rincon, Claude Lambré

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Citrus peel as a renewable bioresource: Transforming waste to food additives by Nishala Erandi Wedamulla, Meiqi Fan, Young-Jin Choi, Eun-Kyung Kim

“…Thus, waste generated in the citrus processing industry in the form of citrus peel exhibits potential economic benefits by reentering the food processing line as a food additive while providing sustainable and innovative solutions to food waste utilization.…”
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Re‐evaluation of soybean hemicellulose (E 426) as a food additive by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent‐Massin, Ivan Stankovic, Ine Waalkens‐Berendsen, Matthew Wright, Maged Younes, Paul Tobback, Alexandra Tard, Stavroula Tasiopoulou, Rudolf Antonius Woutersen

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Effects of commonly used food additives on haematological parameters of Wistar rats by Oluwabunmi Peace Femi-Oloye, Afolabi Owoloye, Adetola Mary Olatunji-Ojo, Adetoye Clement Abiodun, Bamidele Adewumi, Babatunde Oluwaseun Ibitoye, Femi Francis Oloye, Joshua Idowu Izegaegbe, Tobi Musa Adebayo, Ademola Joseph Adedoja, Oyindamola Precious Oginni, Francis Ayodeji Gbore, Felix Olusegun Akinwumi

“…This study was done to investigate the effects of common food additives such as sodium benzoate (SB) and ascorbic acid (AA) on haematological parameters of male Wistar rats. …”
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PROCESSED FOOD AND FOOD ADDITIVES IN THE CONTEXT OF DYSBIOSIS AND ITS HEALTH CONSEQUENCES by Kamila Szynal, Renata Polaniak, Michał Górski, Mateusz Grajek, Karolina Ciechowska, Elżbieta Grochowska-Niedworok

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Safety assessment of titanium dioxide (E171) as a food additive by EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Emanuela Corsini, Francesco Cubadda, Didima De Groot, Rex FitzGerald, Sara Gunnare, Arno Christian Gutleb, Jan Mast, Alicja Mortensen, Agnes Oomen, Aldert Piersma, Veronika Plichta, Beate Ulbrich, Henk Van Loveren, Diane Benford, Margherita Bignami, Claudia Bolognesi, Riccardo Crebelli, Maria Dusinska, Francesca Marcon, Elsa Nielsen, Josef Schlatter, Christiane Vleminckx, Stefania Barmaz, Maria Carfí, Consuelo Civitella, Alessandra Giarola, Ana Maria Rincon, Rositsa Serafimova, Camilla Smeraldi, Jose Tarazona, Alexandra Tard, Matthew Wright

“…Abstract The present opinion deals with an updated safety assessment of the food additive titanium dioxide (E 171) based on new relevant scientific evidence considered by the Panel to be reliable, including data obtained with TiO2 nanoparticles (NPs) and data from an extended one‐generation reproductive toxicity (EOGRT) study. …”
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Discussion on standard management of food additives nitrate and nitrite in meat products by DING Hao, ZHANG Jiyue, ZHANG Jianbo

“…The dietary exposure result indicates that nitrate and nitrite used as food additives have a low contribution to dietary exposure, therefore they pose low food safety risks to the public.ConclusionAlthough maintaining the maximum use level and residual level of nitrate and nitrite in the food safety standard is in line with the process control principles and actual regulatory requirements, it is still recommended to continue to carry out research on improvement of food processing technology and alternatives of these food additives, and it is necessary to go on promoting food safety education for consumers and catering industry to prevent food poisoning caused by misuse of nitrites and nitrates.…”
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Effect of food additives from marine algae on the quality of bakery products by M. K. Kodzokova, Z. M. Kunasheva

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The food additive EDTA aggravates colitis and colon carcinogenesis in mouse models by Rayko Evstatiev, Adam Cervenka, Tina Austerlitz, Gunther Deim, Maximilian Baumgartner, Andrea Beer, Anita Krnjic, Christina Gmainer, Michaela Lang, Adrian Frick, Helga Schachner, Vineeta Khare, Christoph Gasche

“…Moreover, we suggest that intestinal inflammatory models should be implemented in the testing of food additives to account for the exposure of this primary organ to environmental and dietary stress.…”
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