What means a term :"food additive"?

There are a few of food additives
Food additive is a matter or mixture of matters which are entered in food products in the process of their production for the grant of the set properties and \or conservation quality of food products
Food additives are matters or their mixtures, that usually are not used in qualities of food products, which are entered in food products in the process of their production with a technological purpose or grant them of certain qualities, in a that number increase of terms of storage

How long ago for a long time food additives became enters to food products?

Food additives – are microingridients which are entered in compounding of food products during a few millenniums. As far back as, the prehistoric times people used culinary salt for smoking smoke, ancient Egyptians used vinegar for preparation of meal, Romans stabilized wines with sulphuric anhydrite.

What does mean a threesigned number and index of "E" of food additive?

Combination of index of Å and threesigned number is European character of concrete addition, clear on all basic languages of the world. It means that this addition is tested on an unconcern, made to order for application, has the set criteria of cleanness and must answer these criteria.
Specialists bind the index of Å both to the word Europe and with the words of essbar/edible, that in a cappice on Ukrainian (from German and English) means «edible»

For what purpose are food additives added to food products?

Basic whole introductions of food additions:
- improvement of technologies of preparation, processing of food raw material, preparation, storage of food stuffs;
-  an increase of firmness of products to the different types of spoilage;
-  creation and storage of structure of food products;
-  storage and change of taste properties and original appearance of products.

Why in recent years all greater amount of the products is released with use of food additives?

A meal is the main factor which influences on a health. Modern science asserts about a feed, that a meal must not only satisfy the requirement of organism in calories and oligoelementss but also be balanced, in that number many products must be low calorieses. Consumer brings forth requirements to product: a meal must be delicious, quickly to prepare, it is good to be kept et cetera Without the use of food additions attaining implementation of all these requirements is impossible.

What food additions are used for making food stuffs?

At making of products feeds use only:
- additions which are settled for the use in the concrete products of feed;
-  additions, that even at the protracted use does not draw the negative operating on life and health of man and future generations.

What are the grounded decisions about introduction of separate addition to the food products?

Food additions are entered in products at implementation of all below noted  terms:
- addition must be safe, that is confirmed permission of representative organ;
- application of addition does not mislead an user, including about quality of raw material;
- it is existed the technological necessity of introduction of addition is certain;
- after application of additions products keep the food value( except for products for task forces of users, for example patients with diabetes);
- introduction of additions is carried out in the least, necessary for achievement technological effect

In what cases the use of food additions is forbidden?

The use of food additions is shut out for the concealment of spoilage and of bad quality of raw material or prepared food product. Food additions must not mask violations of technological discipline.

What are the principal reasons of wide use of food additions?

The wide use of food additions was begun with XIX age. It is predefined the following factors:
- development of trade, that resulted in the necessity of transportation of food stuffs on large distances;
-  a permanent increase of requirements of users to quality and assortment of food stuffs;
-  creation of new types of meal, which answer the modern requirements of science and feed;
-  improvement of technologies of receipt of traditional and new food stuffs.

How many food additions exist?

For today amount of food additions which are used at making of food products in different countries arrives at 500 (not counting the combined additions)
Transfer the basic groups of food additions.
For the technological functions food additions can be divided into the followings groups:
Antiokisniki
A matter is for treatment of flour
Vologozv’yazuyuchiy agent
Zheleutvoryuyuchiy agent
Napovnyuvach
Acid
Konservant
Dye
Zagushchuvach
Rozrikhlyuvav
Regulator of acidity
Stabilizator
Fixing of colouring
Emul'gator
Strengthener of taste and aroma
Zagushchuvach

What food additives are used at preparation of food products?

In Ukraine possible application only of those food additions which answer sanitary rate.
How is the unconcern of food additions set?
Safety of food additions appears on the basis of wide comparative researches.
In Ukraine the system of research and control of unconcern of food additions exists during many decades and constantly perfected taking into account modern scientific knowledges.

Name documents which regulate requirements to food additions?