Effects of Food Preservatives in Foods
According to Codex Alementarius Commission food additives refer to substances intentionally added to food for technological reason in food production, processing, transporting and storage, but not those added to enhance nutritional quality such as Vitamins.
Research has found that many consumers strongly believed that additives are primarily used to adulterate food, conceal inferior and less expensive ingredients, rather than improve it.
Food additives can camouflage inferior quality foods in variety of ways:
Colours disguise the color of meat and meat products resulting from poor handling. Like tocino with bright red color. Colours is also used in fruit juices to mask its dilution in water.
Artificial flavours and sweeteners in fruit drinks mask low juice content.
Flavour enhancers in soup and soup mixes hide the absence of natural flavor. Same trick goes with snack products.
Meat enhancers disguise low quality meat.
- Avoid Corned Beef and Other Meat Products With Bright Red Color
- Beware of Dangerous Meat Preservatives
- Sodium Benzoate, Uses and Side Effects
- You Might Be Eating Some Packaging Inks
- Simple Quality Control of Mami Noodle Soup
- Food Processing Technologies For Lipote
- Drinking the Hot Calamansi Juice
- Posibble Risks of Sunset Yellow, Allura Red, etc… (Six Food Colors)
- Different Tin Can Enamel / Lacquer Coatings for Food Use
- NMIS Plan to Ban the Selling of Home-made and Unbranded Meat
