2. Food additives (often referred to as „E“ ) Věra Hezinová Veronika Petrovská

3. E XXX  substances which improve the properties of foodstuffs  code of toxicologically verified compounds (notice 53/2002 Sb.)  used abbreviations – „E XXX“  common substances - Magdalena Dobromila Rettigová  several groups distinguished

4. Dyes  indicated „E 1XX“  improve the colour  natural or synthetic  examples: E 100 = curcumin E 153 = natural carbon E 122 = azorubin E 160 = carotenes E 122 = azorubin E 160 = carotenes E 140 = chlorophyl E 170 = calcium carbonate E 140 = chlorophyl E 170 = calcium carbonate E 173 = aluminium E 173 = aluminium

5. Conservants  indicated „E 2XX“  protect against breeding of bacteria  prolongation of durability Examples: E 210 = benzoic acid E 220 = sulphur dioxide E 226 = calcium sulfite E 252 = KNO 3 (smoked meats) E 260 = acetic acid E 285 = borax (caviar) E 290 = carbon dioxide

6. Antioxidants & emulgators  E 3XX  protection of lipids against the process of turning rancid  Examples: E 300 = ascorbic acid E 307 =  -tocoferol E 330 = citric acid E 339 = sodium phosphate  E 4XX  mixe two badly mixing liquidus ( margarines)  Concentrators (E 406 = agar ) – can´t be used for sweets (swelling at the contact of salivas)  Concentrators for sweets (E 440 = pectin, gelatine)

7. Taste substances & sweetening agents  E 6XX:  improve the taste of foodstuffs  examples: E 621 glutamate (instant soup, sauce)  E 9XX:  sweeter than sugar, add less energy  light foodstuffs and dia-products  examples: E 950 = acetsulfan, E 954 = sacharin

8. The others…  E 5XX = regulators of acidity (H 2 SO 4, NaOH, CaO)  polish substances (bee´s and synthetic waxes)  for improvement of flour (E 927 = urea)  gasses for packing (E 938 = Ar, E 941 = N)  starches (E 14XX)

9. Safety  toxicological tests last for several years  implemented by different laboratories in more countries  6 experimental animals  toxicity of every substance depends on state of health, on kind of foodstuffs, on the next modifications in the kitchen  misleading information

10. 3bit – KRAFT FOODS  E 322 = lecithin  E 476 = polyglycerolpolyricinoleát  E 500 = sodium carbonate  E 503 = ammonium carbonate  E 330 = citric acid

11. Aquila - MATTONI  E 202 = potassium sorbate  E 211 = natrium benzoate  E 300 = vitamin C  E 330 = citric acid  E 950 = acetsulfam K  E 951 = aspartam – it´s necessary to mark „it contains the source of phenylalanine“

12. Fruit lentils - SFINX  E 330 = citric acid  E 43X = magnesium stearate  E 14XX = wheat starch  E 104 = chinoline yellow  E 110 = yellow SY  E 122 = azorubin  E 124 = Ponceau 4R  E 132 = indigotin  E 133 = brilliant blue

13. Origins  www.spotrebitel.cz  www.szpi.cz  our own initiative  our own initiative

14. Thanks for your attention Bye, bye… Bye, bye…