Food Additives

Food Additives
Substances that are added in foods to enhance food, such asdyes,
preservatives, sweeteners, flavorings, developer, bleach, and thecoagulant is the food additives.
Foods that can be stored and durability necessary to addpreservatives to the food
not quickly broken. However, the use of preservatives should be in accordance with the threshold
specified.
Food coloring into two parts, namely natural and synthetic. Naturaldyes, such as chlorophyll, turmeric,
red peppers, beets, and carrots, while synthetic dyes are madechemically, such as blue diamonds,
anato, and green FCF.
Food preservation can be done physically and chemically. Physicalpreservation, such as
drying, salting, making sweets, and bloat. Preservation by the chemical
adding a preservative in food. Materials acidity regulator(asidulan), antikempal,
pemantap, pemucat, and developers are additional ingredientsare added in
food.
The use of additives must comply with the permitted limits at eachmeal.
Threshold food use of chemicals measured in ppm (parts permillion) and mg / kg.
Foods that contain chemicals are still on the threshold limits willimprove the quality
food. Excessive use of additives that will cause negative effects,such as
disorders of the skin, brain, digestion, liver damage, kidney damage, and cancer.
Expired date on each package to consider before we buy orconsume
food.
Food Additives
source: bse.com