What types of additives are used in processed organic foods and beverages?

Carrageenan is a common food additive that is made from seaweed. Xanthan gum is a thickening agent derived from sugar fermented with bacteria called Xanthomonas campestris. Food additives are commonly used to improve the color, flavor, texture and aroma of foods. They can also be used to preserve, stabilize and add nutrients to various processed foods.

Since organic foods have historically been defined as being carefully or minimally processed with minimal use of food additives, the addition of many of these ingredients to organic foods is somewhat controversial. Many minor food additives used in conventional food processing, often invisible to consumers on the label, have been problematic for the production of organic processed foods. Some of these materials include supports, processing aids, solvents, disinfectants and boiler chemicals (volatile chemicals that are added to steam to extend the life of boiler equipment). Unlike preservatives, food additives are not intended to reduce the threat of microbes or fungi.

So what are they for? Most food manufacturers use additives in their products to enhance flavor, give them a more attractive appearance or change their color. While National Organic Program (NOP) regulations state that salt is excluded from calculations of the percentage of organic ingredients, many salts contain anti-caking agents, which flow freely, or conditioners whose use may be prohibited in organic processed foods. The additives or processing aids present in salt must be reviewed to verify that they comply with articles 205.605 (a) or (b) before the salt can be used. Common salt additives that are allowed under the NOP rule include tricalcium phosphate, silicon dioxide, and potassium iodide.

Tricalcium phosphate is a synthetic allowed under calcium phosphates (monobasic, dibasic and tribasic) a 205,605 (b). Silicon dioxide is also a synthetic product allowed in 205,605 (b). Potassium iodide is commonly added to salt in the U.S. UU.

to prevent iodine deficiencies. Potassium iodide is listed as a non-synthetic substance in 205,605 (a). Therefore, only non-synthetic forms of potassium iodide can be used for iodized salt used in organic processed foods. Some salt additives are not allowed in organic foods.

The Codex of Food Chemicals (FCC) monograph on sodium chloride includes limited use of sodium ferrocyanide (also known as yellow sodium prusiate or YPS) or green ferric ammonium citrate for use as crystal modifying agents and anti-caking agents. These are synthetic substances that are not found in 205,605 (b) and, therefore, their use in organic products is prohibited. The salts that contain these substances should not be used in organic production. To find out if a salt contains prohibited compounds, check if there are additives or processing aids used in the manufacturing process.

The product fact sheet (PDS) will provide specific information about the ingredients in salt. Producers should consult their certifiers before using any salt in their operations. If an additive is approved, the FDA issues regulations that may include the types of foods in which it can be used, the maximum amounts that should be used, and how it should be identified on food labels. It's important to note that polyols are also used in foods as low calorie sweeteners, especially in sugar-free gum, candies, and other low-calorie foods.

However, many traditional whole foods with healthy properties, such as soy, flax and dairy products, can be obtained organically. For more information on additives, see emulsifier, food coloring, nutritional supplement and preservative. When developing an organic processed food, it's important to keep in mind that only a few ingredients are allowed to be specifically used as part of the non-organic ingredients and those ingredients may be subject to additional restrictions. It can be found in many types of processed foods, such as baked goods, margarine, microwave popcorn, and crackers.

Food additives have been used for centuries to improve and preserve the taste, texture, nutrition, and appearance of foods. There are now organic essential oils, including organic citrus, mint and vanilla extracts, available on the market. They are currently in talks with IFOAM to compare the different global lists, with the possibility of developing a strategy for the possible global harmonization of the materials allowed in the production of organic food. The compounds also act to inhibit the formation of ice or sugar crystals in foods and can be used to encapsulate flavor compounds.

Additives such as salt, spices and sulfites have been used since ancient times to preserve foods and make them tastier. Much of the growth of the organic industry is due to the introduction of processed food products and pre-cooked foods, such as baby food, beverages, frozen ready meals, crackers and other snacks. For example, Substances added to foods is a useful reference within the limitations described at the beginning of the database. .

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