elintarvikkettuokseen

Elintarvikkettuokseen refers to the practice of adding substances to food that are not typically considered ingredients but are used for technical purposes during food processing or storage. These substances are generally not intended to be consumed by themselves or to impart significant nutritional value. Their primary function relates to altering the physical or chemical properties of the food to improve its appearance, texture, stability, or shelf life.

Common examples of elintarvikkettuokseen include processing aids like anti-foaming agents used in sugar production, or enzymes that facilitate the breakdown of starches or proteins during baking or cheese making. Clarifying agents, such as gelatin or bentonite, can be used to remove cloudiness in beverages. Defoamers might be employed in the production of jams or fruit juices to prevent excessive foaming. Additionally, substances used as packaging materials that may migrate into food in small quantities can also fall under this category, though regulations often govern the permissible levels of such migration.

The use of elintarvikkettuokseen is subject to strict regulations in most countries to ensure consumer safety. These regulations typically define which substances are permitted, specify the maximum levels of use, and outline the conditions under which they can be applied. Food manufacturers are responsible for ensuring that any elintarvikkettuokseen used complies with these legal requirements. The substances are generally required to be removed or reduced to insignificant levels in the final food product, or they must be deemed safe for consumption at the levels present.