Additives make almost everything possible today, but a residual risk remains!
Today’s consumer loves creamy soft butter and enjoys “almost fresh” seafood even weeks after the purchase.
Juices taste of berries, soups of meat and none of them are included.
Additives make this magic possible and guarantee long shelf life, creamy spreads, crunchy pastries, delicious, colorful drinks and unprecedented taste sensations.
Around 400 additives are currently available to realize culinary dreams:
- gelling thickeners and sweeteners.
- Flavor enhancers,
- acidulants and acidity regulators,
- preservatives and the controversial Glutomat are available to food producers.
You can find out what is contained in the respective products in the list of ingredients in the packaging.
So that you do not lose your appetite when reading the names like carrageenan, E 220, sulfur dioxide, monosodium glutamate, etc., various tricks are used to make the additives tasty too.
Whether additives are dangerous or harmless – is not there still a residual risk?
In addition to the additives that must be specified, there are a large number of additives that do not need to be stated on the packaging. These are, for example, enzymes that have no effect on the finished product but have great help in the production of food. For example, enzymes make wines and juices clear.
Enzymes are most commonly used in the production of bakeries. Crispy breads and bakeries are made possible by the enzyme alpha-amylase.
This enzyme is added to the flour and makes the dough fluffy easy.
Bread is baked at high temperatures of 170 – 100 degrees and the baker science assumes that the enzyme is destroyed at these high temperatures. It is assumed!
A studio of the BGFA (Berufsgenossenschaftliche Forschungsinstitut für Arbeitsmedizin) points out that the enzyme is not completely inactivated and survives in parts of the bakery.
There are people who are allergic to back enzymes. If this enzyme were indicated on the packaging you could draw attention to it and avoid problems.
Also not specified must be additives in additives, so these are substances that help additives so that they can be processed easily.
To know what is contained in the bread that is usually only guaranteed by “SELF-MAKING“. Self-grinding and baking yourself with the flour of a Salzburg flour mill is a gift for you your family.