FOOD ADDITIVES IN MODERN HOSPITALITY INDUSTRY

Prehrambeni aditivi su tvari koji se dodaju hrani kako bi poboljšala svoj izgled, okus i ostala organoleptička svojstva, te kako bi produljila njezinu valjanost. Prehrambeni aditivi prema podijetlu se dijele na prirodne i umjetne. Prirodni aditivi mogu biti biljnog, životinjskog, mineralnog porijekla, a mogu potjecati i iz mikroorganizama. Umjetni aditivi intetiziraju se kemijskim postupcima (boje, sladila, arome..). Prehrambeni aditivi se označavaju slovom E i odgovarajućim brojem, te takvih aditiva u Republici Hrvatskoj ima 317 u upotrebi, te su oni svrstani u različite kategorije. Kao bi se određeni spoj stavio na listu aditiva, potrebno je proći postupak ispitivanja, da se utvrdi kako nije štetan za zdravlje potrošača. Zahtjev za odobrenje za uporabu aditiva podnosi se Ministarstvu zdravstva. Ako se ispostavi da je neki aditiv štetan po zdravlje, isti će odmah biti obustavljen.Food additives are substances that are added to food to improve its appearance, taste and other organoleptic performances, and to prolong its validity. Food additives according to the subdivision are divided into artificial and synthesized. Natural additives can be made of plant, animal, or mineral origin, and can also originate from microorganisms. Artificial additives are being intensified by chemical processes (colors, sweeteners, flavors ...). Food additives are marked with the letter E and the corresponding number, and there are 317 types of additives used in Croatia, which are classified into different categories. In order to put a certain compound on the list of additives, it is necessary to go through serious test procedures, in order to determine whether it is or it is not harmful to the consumers. The application for approval for the use of additives is to be submitted to the Ministry of Health department. If it turns out that an additive is harmful to human health, it will be stopped permanently