We consume various food additives without even realizing it. Food additives have become a hot topic as our population ages and health consciousness grows. Many now believe that cutting back on these additives is a fast track to better health. Let’s dive into food additives, exploring their types, uses, and how to reduce our intake.
What Are Food Additives?
As the name implies, food additives are substances added to food. The Food Sanitation Act defines food additives as substances used in food to sweeten, color, bleach, or prevent oxidation during the process of manufacturing, processing, cooking, or preserving food. In other words, they are ingredients that give food its flavor, texture, color, and aroma and extend its shelf life. Specifically, many food additives are used in the production of processed foods.
Additives to Enhance Shelf Life
Processed foods are created by adding a lot of additives to keep food from spoiling and extend its shelf life. Preservatives, acidity regulators, and antioxidants are among the additives used here. Preservatives keep food from spoiling without compromising flavor by preventing the growth of microorganisms during food storage. Antioxidants are additives that stop or slow down the oxidation of oil and prolong its shelf life, while acidity regulators bring food’s acidity within a suitable range.
To Improve the Quality of Food
A variety of additives are used to replace nutrients that are missing from food. “Nutrient fortifiers” and “emulsifiers” are two prime examples. Additives known as nutrient fortifiers can replace nutrients that are either insufficient in food or that are readily lost during processing. They don’t significantly alter the food’s color or flavor. This category also includes emulsifiers, which aid in the proper mixing of two immiscible substances, such as water and oil, to prevent their separation.
Additives to Preserve Texture
Food additives are also used to maintain food’s shape. Representative examples include coagulants, bulking agents, and thickening stabilizers. Coagulants are additives that make food’s texture solid. They are mainly used to solidify liquids. Bulking agents swell food and improve the texture of processed foods to give them an appropriate shape. Thickening stabilizers increase food’s viscosity and enhance the texture. Thickening stabilizers help improve and maintain quality by preventing moisture from separating from food.
Additives Used for Flavor and Aroma
A variety of additives are used to improve the flavor of food. Flavor enhancers are typically described as savory. Flavoring agents are added to food to enhance its taste and increase appetite. Sweeteners that are low in calories and can be used in small amounts as a sugar substitute are also crucial. Additives, such as acidifiers, which encourage the release of digestive enzymes and prevent the growth of microorganisms, can also produce a sour taste.
Creating Appealing Colors
Food must be aesthetically pleasing to be visually appealing. This is why different additives are used. Coloring agents are used to preserve or improve food’s natural color. Food pigments can be bleached, and their shelf life can be increased using bleaching agents. The primary purpose of coloring agents is to add color to processed meat products. A good example is rock salt, which prolongs the meat’s shelf life while improving its color and flavor.
How to Reduce Additive Intake
It is advised to boil food ingredients in boiling water before consumption to minimize the consumption of additives. Nitrite is added to sausages to preserve their red color and increase their shelf life, and potassium sorbate is added to fish cakes to keep them from spoiling. Some of these will vanish if you boil them in hot water, even for a short time, because they are sensitive to high temperatures. Ovens and microwaves are functional kitchen appliances when cooking food that is difficult to heat in boiling water.
Boil Noodles Twice
Ramen is a processed food that contains a lot of additives. Not only ramen, but also processed noodles that are easy to cook contain many food additives in the soup and the noodles. Sodium phosphate is added to maintain the texture of the noodles and give them elasticity, and antioxidants are also used to extend the shelf life. These additives can be removed to some extent by boiling the noodles twice. Discard the water in which the noodles were first boiled, and boil them again in water.
Drain the Oil Before Eating Canned Foods
MSG, tar coloring, and sodium nitrite are all present in processed foods made with cans, such as canned tuna. It is best to throw away the oil while eating, if possible, because additives are present in significant quantities in both the food and the oil. Before cooking, wipe the food with a paper towel and use a strainer to remove any moisture, like oil. It’s also critical to quickly consume cans that have been opened. This is because exposure to air and bacteria can cause them to turn rancid.
Foods That Should Be Rinsed in Cold Water Before Eating
Even though tofu is regarded as a healthy food, it contains food additives. Because of the protein and saponin in the soybeans, tofu creates a lot of foam during production. Rinse it several times in cold water before eating because food additives are used to eliminate this. Additionally, foods like fish sauce and pickled radish must be rinsed. Fish sauce contains coloring agents and acidity regulators, while pickled radish contains coloring, sweetener, and sodium saccharin.
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