The Concept of Food Additives

Our knowledge of foods reveals them to be intricate combinations of various substances, commonly referred to as chemicals or chemical compounds. Despite the intricate nature of food composition, it is crucial to dispel misconceptions surrounding the term "chemical." A prime example is human milk, a fundamental natural food containing hundreds of chemical compounds, showcasing the complexity of our dietary intake.

Concerns often arise among consumers when contemplating the use of unfamiliar chemicals in food preservation. Yet, it is imperative to recognize that certain widely accepted preservatives, such as table salt (sodium chloride or NaCl), fall within the chemical category. Table salt not only serves as a preservative but also enhances taste, and its widespread use contributes to its acceptance. The acceptance of certain chemicals in our food is often rooted in familiarity and routine usage.

Additionally, additives like refined sugar, vinegar, and spices, integral to culinary practices, are also chemicals or mixtures thereof. Despite consumers being unfamiliar with the chemical composition of these substances, their incorporation into daily diets goes unquestioned due to their familiarity and frequent usage.

To bridge the comprehension gap, it is vital to acknowledge the criteria that foster confidence in the use of chemicals in food:

Familiarity: Chemicals that are commonly known and widely used are generally embraced without skepticism.
Frequent Use: Regular inclusion of specific chemicals in food preparation contributes to consumer acceptance.

In conclusion, the philosophy underlying food additives centers on overcoming consumer skepticism through emphasizing familiarity and frequent use. Demystifying the chemical composition of commonly used substances can lead to a more informed and assured approach to preserving and enhancing our food.
The Concept of Food Additives

Nutrients Additive

Nutrients Additive
The need for a balanced and ample nutrient intake by the human body is well known. Although nutrients are available in foods, losses of fractional amounts of some of them through processing, and increasing frequencies of improper dieting, have led to the practice of adding minimum daily requirements nutrients to popular foods, such as breakfast cereals, baked goods, pasta products, and low calorie breakfast drinks. Nutrients additives include mainly vitamins, proteins, and minerals.

Vitamin D is an exceptional example of the value of the food additive concept. The major source of vitamin D for human lies in the existence of a precursor compound lying just under the skin that converts to the vitamin form when we are exposed to the radiant energy of the sun. However, in many cases, exposure to the sun is sporadic and insufficient, especially in areas where there is normally insufficient sunshine or in cases where outdoor activities are of sufficient duration. Thus, vitamin D is added to nearly all commercial milk in a ration of 400 U.S.P units per qt (0.95).

The additive of protein concentrate to components of diet of inhabitants of underdeveloped countries has been used successfully to remedy the high incidence of protein malnutrition. It should be noted that soybean is incomplete and requires the addition of some amino acids in which it is deficient. Children, especially, succumb in large numbers to the disease, kwashiorkor that results from insufficient protein intake.

Among minerals, iron has received major attention as a food additive, mainly because of its role in preventing certain anemias.
Nutrients Additive