CLASSIFICATION AND LABELING OF FOOD ADDITIVES

Food additives are not an invention of our time, it had been used by humans during centuries. As soon as a human population began to engage in farming and animal husbandry, it became necessary to make stocks of food and take care of its preservation. They discovered the canning effect of salt, smoke, cold and vinegar. The latter, as assumed, are obtained accidentally from sour vinegar. XX century characterized by rapid development of this branch. The use of food additives has shifted from the area of home kitchens to the area of industrial production of products. In this case, the following directions are highlighted: increase the shelf life of products; change of its food value; improvement of product quality. According to the WHO, under the food additives are understood chemical substances and natural compounds that are not used in food itself, but are added to it to improve the quality of raw materials and finished product