Food Additives In Natural Food

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Food additives are synthetic or natural compounds that are added in natural food ingredients during food processing that can affect the food properties or become a component of the food. Sudan red, citric acid, phosphoric acid, benzoic acid, aspartame, nitrites and nitrates are the typical examples of food additives. Other common food additives are summarized in Table 2.Table 2. Common sources of frequently used food additives and their potential adverse effects. (Chemical Cuisine, Learn about Food Additives 2004) Sudan I-IV are food colorant or dyes and they are lipophilic azo dyes which are banned for use in food processing industry (Rebane and others 2010). Sudan I in particular is carcinogenic and it can induce liver and urinary bladder cancers in mammals and a potential carcinogen to human (Stiborova and others 2002). Citric acid, phosphoric acid, benzoic acid are antioxidant additives and…show more content…
{Figure 2} Figure 2. General structure of N-nitrosamine. (Patterson and others 2012) N-nitrosamines have been detected in five types of food products - food preserved with nitrates or nitrites, food preserved by smoking, food preserved with salt or pickled food, food grown and stored in very humid condition, and food dried by combustion gas. Specifically, food products such as cured meats, beer, seafood, vegetables, apples, waste water, drinking water, tobacco and rubber products were found to contain pre-formed N-nitrosamines (Patterson and others 2012). A N-nitrosoamine, N-nitrosopyrrolidine (NPYR) is commonly detected in cooked or fried bacon at high concentration, as high as 100 ppb (McCutcheon 1974). Besides, another N-nitrosamine, N-nitrosopiperidine is mainly found in food products like fried bacon, peppered or salami and other cured meats (Tricker and Preussmann

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