In the food hygiene law, food additive is defined as "thing to use by addition, mixture, method of dampness and others to food for the purpose of in the process of production of food or processing of food or preservation".
Purpose of use of food additive is greatly classified roughly into four of next.
- Main additive which is necessary when it produces food and processes, and is used
- Tofu coagulating agent
- Baking powder
- Yeast food
- Gum base
- Chewing gum softener
- pH regulator
- Main additive which is used to make color, taste, flavor of food better
- Color fixative
- Coloring agent
- Bleaching agent
- Bitter-tasting seasoning
- Main additive which is used to supplement nutritive value of food, and to strengthen
- Main additive which is used to raise preservation characteristics of food, and to prevent food poisoning
- Mold-proof agent
In food additive, use standard (regulation such as type and consumption of food which we can use) is determined by the food hygiene law.
In addition, we are required to display for container and packing of food except some exceptions when we use food additive by food notation.
As for the indication method, it is principle that displays material name which we used, but writing together (e.g., preservatives (sorbic acid)) must do use name other than material name about eight kinds including preservatives among the above-mentioned additives.
We show purpose, effect and derived from nature is like existing in food, and it is thought that the need to display individual materials name is low, and, among the above-mentioned additives, it is usually admitted that we display only lump name in (e.g., emulsifier) about 14 kinds of others by pair of plural additives.
In addition, with some additives which name that is more familiar than chemical substance name takes root in, indication (e.g., in L-ascorbic acid in vitamin C, sodium bicarbonate sodium bicarbonate) by another name is possible, too.
We inspect frequent additive to use when it produces the food concerned mainly on additive listed in target indication to perform examination for food additive in examination for food hygiene place even if there is not for indication in addition.
Additive which needs use name and material name indication
||Main material name
Thickener, stabilizer, gelling agent or thicking agent
|To foodkatsu and others shadeViscosityWe give
|We generate stable pigment in response to ingredient of food and we let you immobilize pigment in food and do color of food clearly
- Sodium nitrite
- Sodium nitrate
||We prevent food original color from change of color or fading and, in coordination with color of food, do color of food clearly
- Pigment (red 3, blue 1, yellow 4) of Thar origin
- Caramel pigment
- Lecture on deep red; pigment
||We add sweetness to food and it is increased and makes flavor better
||Or the resolution changes natural pigment (carotene) and browning material in food and bleaches and does in colorlessness
We restrain that microbes of food multiply to raise preservation characteristics of food and prevent that we have putrefaction or change in quality
(but there is not disinfection such as killing microbe, and there is only action to suppress increase of microorganism)
- Potassium sorbate
- Sodium benzoate
- Milt protein
||In the food including oil and fat and oil and fat ingredient, oil and fat is oxidized under the influence of oxygen, heat, light, and, moreover, change of color (burn oil) and different taste bad smell prevent outbreak such as generation of harm ingredient
- Vitamin E
- Vitamin C
- BHT (dibutyl hydroxy toluene)
||Because most are imported by ship by foreign country, transportation time suffers from citruses and banana such as orange, grapefruit, lemon and while we transport, mold may occur and prevents this
- O-phenyl phenol
Food additive which only other collective excellent indication is enough for
||Main material name
||Like water and oil, we join with thing isolating without joining in the same state uniformly
- Sucrose fatty acid ester
- Glycerine fatty acid ester
||We produce gas (carbon dioxide and ammonia) and inflate dough and, in the process of manufacture such as bread or cake, show the softness plumply
- Baking powder
- Ammonium chloride
- Ammonium carbonate
||In the process of manufacture such as bread or cake, it becomes nutrition source of yeast (yeast fungus) and produces gas by fermentation
||And we add acidity to food or are increased and make flavor better
- Citric acid
- Malic acid
- Lactic acid
||And we add taste (taste) to food or regulate quality of taste
- L-monosodium glutamate
- 5'- guanilic acid sodium