tilføjelsesstoffer

Tilføjelsesstoffer, often referred to as additives, are substances intentionally added to food products to serve specific technological functions during production, processing, storage, or packaging. Their purpose is not to provide nutritional value but rather to enhance qualities such as shelf-life, texture, flavor, color, or appearance. In many regions, these substances are subject to strict regulatory approval processes to ensure consumer safety.

Common categories of food additives include preservatives, which prevent spoilage caused by microorganisms, antioxidants, which slow down the oxidation process that can lead to rancidity and color changes, emulsifiers, which help to mix ingredients that normally don't mix, such as oil and water, and sweeteners, which provide a sweet taste without the calories of sugar. Colorants are used to restore color lost during processing or to make food more appealing. Thickeners and stabilizers contribute to the texture and consistency of food products.

The use of food additives is regulated by governmental bodies like the European Food Safety Authority (EFSA) in Europe and the Food and Drug Administration (FDA) in the United States. These authorities evaluate the safety of each additive and establish acceptable daily intake levels. Additives are typically identified by an E-number in the European Union or by specific names and INS numbers internationally, and their presence must be declared on the food label. While additives serve valuable purposes in modern food production, concerns about potential health effects or allergic reactions can arise for some individuals, leading to ongoing scientific research and consumer awareness.