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The list of “nuts” used in the food industry is so wide that it seems unrealistic to remember the characteristics of each of them.
You can make the task easier if you know that the numbering for E-additives was not chosen by chance. For example, substances from E900 to E999 are antiflaming agents.
Now it remains only to remember why they are needed and whether they are dangerous for our health.
What are anti-flamings
In the international classification of food additives, positions E900-E999 are assigned to a group of substances known as antiflamings. They are also food defoamers, antifoam agents, antifoam agents.
Substances from this group are actively used in the food industry (and not only) when working with substances prone to foaming. As the name suggests, these additives help to prevent or reduce the formation of foam, for example, when filling liquid products into containers, during filtration or transfer of liquids.
The mechanism of action of anti-flaming agents is quite simple, and they are used at the stage when the product is in a liquid state. Under the influence of these substances, an insoluble film is formed on the surface of the food substance. Thanks to it, the surface tension increases, which in turn does not allow air bubbles to penetrate inside and form foam.
Defoamers are used in different industries, and each of them has its own requirements for these substances. But the toughest are being put forward for additives used in the food industry.
Firstly, “edible” anti-flaming agents must perform their function very quickly, that is, even being in a small concentration, they quickly extinguish the foam and prevent the product from re-foaming.
Secondly, a quality supplement should not affect the composition and properties of the food it contains. Thirdly, in the food industry, only a defoamer that does not dissolve in liquid can be effectively used.
In addition, anti-flamings must withstand temperature fluctuations, as well as not lose their properties during food storage. But the most important requirement for a food additive is that it must be non-toxic.
What are the
According to the mechanism of action, antiflaming agents are of two types. The former prevent foaming, while the latter destroy already formed air bubbles.
Food defoamers can be natural or synthetic in origin. The group of natural anti-flamings consists of various kinds of fats. Usually in the food industry, in order to prevent excessive foaming, liquid paraffin or vegetable oil, as well as lard, are used. For example, vaseline oil makes it easier and faster to make yeast, and lard is most commonly added to frothy fermented foods.
The main advantage of natural defoamers is their complete safety for the human body. But these substances also have disadvantages: they are characterized by a very short shelf life and relatively slowly show their qualities.
Synthetic antifoam agents are more popular in the modern food industry. And there is an explanation for this. First, they are more economical to use than natural ingredients. Secondly, they perfectly perform their task, regardless of the temperature and consistency of the product. As a rule, the basis of synthetic antiflaming agents is silicone.
Silicone defoamers come in liquid, powder and emulsion form. In addition to them, alcohols and polyethylene glycol ethers are used as antifoam agents.
In addition, sorbitan esters, polysorbates, fatty acids, mono- and diglycerides, fatty alcohols, polyglycol esters of fatty acids, polysiloxanes have the properties of defoamers.
As a rule, defoamers are used in very small doses (a few milligrams for every kilogram of product). If the dosage rules are followed, then only traces of anti-flaming substances remain in the finished product, which are not hazardous to health.
What products may contain
Food additives-antifoamers are used in various branches of the food industry. They are used when making instant coffee, sugar, starch, various oils, sauces, soups and jams. For example, a substance called dimethylpolysiloxane (E900) helps to suppress the foaming of fat used for deep-frying.
Various antiflaming agents have found their application in canning vegetables, and they are also indispensable when pouring liquid food products into containers.
Antifoaming agents significantly speed up the process of making jelly, some dairy products, meat products, and fats.
But you should be aware that many defoamers are used in tandem with preservatives that reduce the risk of spreading germs and extend the shelf life of products, but at the same time, not all of them can be called safe for humans.
What else is included in the group 900-999
In addition to anti-flamings, the group of “eshes” marked with indices 900-999 also includes some other substances that differ in the principle of action.
In particular, these are such food additives:
- improving the quality of flour and bakery products (used to give the dough elasticity and prevent rapid staleness);
- retaining moisture (prevent rapid drying of the product);
- packaging gases (used at the stage of product packaging for longer preservation of its freshness);
- propellants (gaseous substances used in the packaging of products in cans);
- sweeteners (substitutes for natural sugar).
The group of food additives E900-E999 is very diverse. And although antifoams themselves (in acceptable doses) are not dangerous to humans, you should not lose sight of the fact that not all E on this list are harmless antiflamings. Some components with indices 900-999 may not have the best effect on our health, especially if the product “stuffed” with “heads” appears in the diet regularly.