CI

= Food additives =

__1. Introduction__
Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colours and flavourings, and the Romans used saltpetre (potassium nitrate), spices and colours for preservation and to improve the appearance of foods. Cooks regularly used baking powder as a raising agent, thickeners for sauces and gravies, and colours, such as cochineal, to transform good-quality raw materials into foods that were safe, wholesome and enjoyable to eat. The overall aims of traditional home cooking remain the same as those prepared and preserved by today's food manufacturing methods. Over the last 50 years, developments in food science and technology have led to the discovery of many new substances that can fulfil numerous functions in foods. These food additives are now readily available and include; emulsifiers in margarine, sweeteners in low-calorie products and a wider range of preservatives and antioxidants which slow product spoilage and rancidity whilst maintaining taste.

__2. What are food additives and why are they necessary?__
A food additive is defined as "any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods" (Council Directive 89/107/EEC). Many food additives are naturally occurring and some are even essential nutrients; it is the technical purpose that leads to these being classified as food additives and given an E number. Food additives play an important role in today's complex food supply. Never before has the range and choice of foods been so wide either in supermarkets, specialist food shops or when eating out. Whilst a shrinking proportion of the population is engaged in primary food production, consumers are demanding more variety, choice and convenience alongside higher standards of safety and wholesomeness at affordable prices. Meeting these consumer expectations can only be achieved using modern food processing technologies which include the use of a variety of food additives proven effective and safe through long use and rigorous testing. Additives carry out a variety of useful functions which we often take for granted. Foods are subjected to many environmental conditions, such as temperature changes, oxidation and exposure to microbes, which can change their original composition. Food additives play a key role in maintaining the food qualities and characteristics that consumers demand, keeping food safe, wholesome and appealing from farm to fork. Food additives are very carefully regulated and the general criteria for their use is that they perform a useful purpose, are safe and do not mislead the consumer.

There has been much public concern that additives cause adverse reactions although careful investigations show that this is often based on misconception rather than on identifiable adverse reactions. Food additives have only rarely been shown to cause true allergic (immunological) reactions. Among the food additives reported to cause adverse reactions are: Reactions to tartrazine (E 102, a yellow food colour) and carmine (E 120 or red cochinille) have been reported occasionally in sensitive individuals. Symptoms include skin rashes nasal congestion and hives, although the incidence is very low (estimated to be 1-2 persons per 10,000) and very rare. Tartrazine has also been reported to cause asthma in sensitive individuals although the incidence is extremely low. One group of additives that can cause problems in sensitive individuals is the sulfiting agents. This group includes several inorganic sulphite additives (E 220-228), including sodium sulphite, potassium bisulphite and metabisulphite containing sulphur dioxide (SO2). These preservatives are used to control microbial growth in fermented beverages and they have been widely used in wines, beers and fruit products for over 2000 years. In sensitive (asthmatic) individuals, sulphites may trigger asthma characterised by breathing difficulties, shortness of breath, wheezing and coughing. MSG is made up of sodium and glutamic acid. Glutamic acid is an amino acid found naturally in high protein foods such as meats and dairy products like Camembert cheese. MSG is also a flavour enhancer used in prepared meals, some Chinese food, certain sauces and soups. MSG has been "blamed" for a variety of side effects including headaches and body tingling, however scientific studies show no link between MSG and these reactions suggesting that some other component of the meal, or even psychological responses, may be responsible for any adverse effects. Similarly, the high-intensity sweetener aspartame (another substance made from naturally occurring amino acids, aspartic acid and phenylalanine) has been blamed for a wide variety of adverse effects, none of which have been validated by scientific studies. While food additives pose no problems for most people, a small number of people with specific allergies may be sensitive to certain food additives. It appears that where food additives have an adverse effect, they exacerbate a pre-existing condition rather than induce it. These adverse reactions, which are rarely allergic, and the foods or food components responsible, should be validated by a health professional or dietician to ensure that unnecessary dietary restrictions are not imposed. As all food additives are clearly labelled, those with specific sensitivities and those who believe they have sensitivity to a food additive, can readily avoid any that may pose problems.
 * Colours**
 * Sulphites**
 * Monosodium glutamate (MSG) and aspartame**