Post by Admin on Apr 10, 2018 21:02:41 GMT
www.choice.com.au/food-and-drink/food-warnings-and-safety/food-additives/articles/food-additives-you-should-avoid
The additives in question are from the following key categories:
Colours (code numbers in the 100 range) that add or restore colour to foods.
Preservatives (200 range) that help protect against food deterioration caused by micro-organisms.
Antioxidants (300 range) that slow or prevent the oxidative deterioration of foods, such as when fats and oils go rancid.
Artificial sweeteners (including intense sweeteners in the 900 range, and bulk sweeteners such as sorbitol, 420) impart a sweet taste for fewer kilojoules than sugar.
Flavour enhancers (mainly in the 600 range) that improve the flavour and/or aroma of food.
Other key additives
Emulsifiers (mostly in the 400 range) help prevent oil and water mixtures (in mayonnaise, for example) from separating.
Stabilisers (mostly in the 400 range) maintain the uniform dispersal of substances in a foods like ice cream.
Thickeners (including vegetable gums, which have code numbers mostly in the 400 range, and modified starches, with code numbers in the 1000 range) increase the viscosity of foods like thickened cream to a desired consistency. '
read morewww.choice.com.au/food-and-drink/food-warnings-and-safety/food-additives/articles/food-additives-you-should-avoid
The additives in question are from the following key categories:
Colours (code numbers in the 100 range) that add or restore colour to foods.
Preservatives (200 range) that help protect against food deterioration caused by micro-organisms.
Antioxidants (300 range) that slow or prevent the oxidative deterioration of foods, such as when fats and oils go rancid.
Artificial sweeteners (including intense sweeteners in the 900 range, and bulk sweeteners such as sorbitol, 420) impart a sweet taste for fewer kilojoules than sugar.
Flavour enhancers (mainly in the 600 range) that improve the flavour and/or aroma of food.
Other key additives
Emulsifiers (mostly in the 400 range) help prevent oil and water mixtures (in mayonnaise, for example) from separating.
Stabilisers (mostly in the 400 range) maintain the uniform dispersal of substances in a foods like ice cream.
Thickeners (including vegetable gums, which have code numbers mostly in the 400 range, and modified starches, with code numbers in the 1000 range) increase the viscosity of foods like thickened cream to a desired consistency. '
read morewww.choice.com.au/food-and-drink/food-warnings-and-safety/food-additives/articles/food-additives-you-should-avoid