Chemicals in Food!

Natural is good chemical is bad

e-twining project 2022./ 2023.

Greece, Turkey, Croatia and Serbia

Additives in food

what students think about additives

Pros and cons of additives student comments

I don't like additives, but some foods have to contain them and in some cases that's perfectly fine
written by Nataša

Since there is nothing completely natural today, I don't think it's right to add something extra. written by Candan C.

I don't think it's right to use it out of necessity

For example, food products prevent premature food spoilage, so I support them. written by Yagmur S

I think that some excess ingredients should be added to preserve the food, but only as long as necessary. hidden by Damla A.

I am of the opinion that it should be used in necessary products, in quantities, as long as it is not too harmful. by Busra

I am in favor of additives that are only used to protect food
Sofia - Serbia

It shouldn't have any additional effect written by Yagmurt

Generallay prehrambeni aditivi mogu biti negrijani
napisao Alperen

I don't want it to be used unnecessarily.

Additives should be added in an amount that is sufficient to protect food from microorganisms and other harmful substances.
written by Ana Srbija

I do not prefer the use of additives, but today it is almost impossible to find products without additives.
by İpek

I am in favor of using additives to improve or preserve the nutritional value of the product
written by Basakb565

Sofija- Sebia
The additive should be used in a moderate amount that is allowed for human consumption. My idea is that additives are added only to the extent of protecting the food from microorganisms.

I agree with everyone because the food we eat must primarily be microbiologically correct

What are natural food additives

When we list some of the most famous additives such as smoke, salt, vinegar, spices, etc., we see that they are actually substances known to everyone and available every day. These substances in themselves have no nutritional value, but without them food and dishes would not have the taste, color, consistency and durability that we are used to.

E270 Lactic acid

E500 Sodium carbonates

Natural acidity regulator and preservative. Lactic acid is produced as a product of anaerobic breakdown of carbohydrates in all living cells, such as muscles and red blood cells, when glycogen is used instead of oxygen as the energy source for respiration. It is also produced by fermentation under the influence of different types of bacteria in sour milk, cheese, sauerkraut, and such a microbiological process is also used in the industrial production of lactic acid.

Natural means for regulating acidity, flour treatment, loosening, and anti-caking agents. Better known as soda or baking soda. They are allowed in organic food production. They are considered harmless.

Теам А

E290 Carbon dioxide

E363 Succinic acid

Теам B

Natural agent for regulating acidity, bitter taste. Succinic acid participates in the metabolism of all living cells, that is, it is an intermediate product of the citric acid cycle, which takes place in the mitochondria as part of cellular respiration. It is produced in the plant cell by the incomplete oxidation of glucose, partially during alcoholic fermentation as a side product of this complex transformation, but also by the breakdown of glutamic acid.

Non-flammable, colorless gas of vegetable origin. In the food industry, it serves as a propellant and as a preservative. In order to regulate the acidity of foods, it is used in combination with nitrogen, thus preventing the loss of colors and aromas that are unstable in an acidic medium. It can increase the effects of alcohol. It is allowed to be used in organic food production.

E 260-Acetic acid

Produced by bacterial fermentation and thus present in all fermented products. Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde.
Acetic acid is used as a preservative against bacteria and fungi. In mayonnaise it is added to increase the inactivation of Salmonella . The highest activity is at low pH. It can also be used as a buffer in acidic foods. It is also used as an aroma component.