STUDY OF THE COMBINED EFFECTS OF FOOD ADDITIVES
DOI:
https://doi.org/10.11603/bmbr.2706-6290.2020.2.11386Keywords:
sodium glutamate, carrageenan, combined action, effectsAbstract
Summary. Development of the food industry, the current level of research in the fields of theoretical and applied chemistry, biochemistry, biotechnology, physiology, food hygiene and nutrition; the dynamic growth of production volumes and range of food products, as well as the intensive integration of Ukraine into the world community determine the widespread use of food additives in food technology.
The aim of the study – to analyze the features of the combined use of food additives in the food industry and their impact on the body.
Results. Currently, both E621 and E407 are widely used in the manufacture of meat, fish, poultry, dairy products, sauces, cooked sausages, canned food, semi-finished products. The real number of their use is almost uncontrolled process. At the same time, the safe daily dose of food additives is ambiguous.
Conclusions. The use of food additives causes considerable controversy both in the scientific community and in the public, mainly due to the lack of thorough research on their impact on the human body, especially in terms of their combined action. Studies have not provided a definitive answer to the varying degrees of human susceptibility to the effects of dietary supplements, and data on their combined effects are lacking. These statements justify the need for a detailed study of the isolated and combined effects of carrageenan and monosodium salt of glutamic acid on the human body.
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