GENERAL OVERVIEW OF FOOD ADDITIVES And Its link to acne syndromes.
Classes of Additives:-
What are food additives; could it also contribute to acne symptoms?
Food additives means any substance including any source of radiation, the use of which results or may reasonably be expected to results in that substance or its bye products becoming a part of affecting the characteristics of a food but does not include the following:
Food additives means any substance including any source of radiation, the use of which results or may reasonably be expected to results in that substance or its bye products becoming a part of affecting the characteristics of a food but does not include the following:
Vitamins, minerals nutrients and amino acids are nutritive materials that are used recognized or commonly sold as an articles or ingredient of food.
Pesticides, Food packaging materials and components thereof.
Spices, seasonings, flavoring preparations, essential oil, leoresins
and natural extractives.
Drugs recommended for administration to animals that may be
consumed as food.
Pesticides, Food packaging materials and components thereof.
Spices, seasonings, flavoring preparations, essential oil, leoresins
and natural extractives.
Drugs recommended for administration to animals that may be
consumed as food.
Classes of Additives:-
Food additives are classified under several functional groups:-
i . Anti-caking Agents
ii Bleaching, Manufacturing and Dough conditioning Agents
iii Coloring Agents
iv Food Enzymes
v Emulsifying, Gelling, Stabilizing and Thickening Agents
vi Firming Agents
vii Miscellaneous Food Additives
viii Glazing and polishing Agents
ix Non-Nutritive Sweeteners
x PH adjusting Agents, Acid-reaching Materials and
water correcting Agents.
xi Yeast Food.
xii Starch Modifying Agents
xiii Class I Preservatives
xiv Class II Preservatives
xv Class III Preservatives
xvi Sequestering Agents.
i . Anti-caking Agents
ii Bleaching, Manufacturing and Dough conditioning Agents
iii Coloring Agents
iv Food Enzymes
v Emulsifying, Gelling, Stabilizing and Thickening Agents
vi Firming Agents
vii Miscellaneous Food Additives
viii Glazing and polishing Agents
ix Non-Nutritive Sweeteners
x PH adjusting Agents, Acid-reaching Materials and
water correcting Agents.
xi Yeast Food.
xii Starch Modifying Agents
xiii Class I Preservatives
xiv Class II Preservatives
xv Class III Preservatives
xvi Sequestering Agents.
National Regulation Authorities and the Codex Alimentarius Commission publish in the lists of permitted additives, the Foods they can be used in or upon the maximum level of use.
These lists are based on scientific research work carried out on the effectiveness, and safety levels.
National Regulatory Authorities depend on the effectiveness and safety data presented by their own food Additives and Contaminants Committees to draw up and constantly review a list of permitted additives or they depend on the Codex General Standard forFood additives.
The permitted list attached to this standard is drawn up and constantly review by the Codex Committee on Food Additives and Contaminant. This Committee depends on advice given on Safe Levels of Additives and Committee on Food Additives and Contaminants JECFA.
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