Ravintokemikaalit

Ravintokemikaalit, also known as food chemicals or food additives, are substances added to food to preserve flavor, improve appearance, enhance texture, or extend shelf life. These substances can be natural or synthetic and are subject to strict regulations in most countries to ensure their safety for consumption.

The use of food additives has a long history, dating back to ancient times when salt, smoke, and spices were used to preserve food. Modern food technology, however, has led to the development of a wide range of sophisticated additives that perform specific functions. Common examples include preservatives like sorbates and benzoates, which inhibit microbial growth; antioxidants like ascorbic acid (Vitamin C) and tocopherols (Vitamin E), which prevent spoilage due to oxidation; emulsifiers like lecithin, which help mix oil and water; sweeteners like aspartame and sucralose, which provide sweetness without calories; and colorants, which enhance the visual appeal of food products.

Regulatory bodies, such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), evaluate the safety of food additives before they can be used. They establish acceptable daily intake (ADI) levels, which represent the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. Food products in most jurisdictions must list all added ingredients, including food chemicals, on their packaging, allowing consumers to make informed choices. While many food chemicals are considered safe when used appropriately, some individuals may have sensitivities or allergies to certain additives.