Assessment of dietary exposure to annatto (E160b), nitrites (E249-250), sulphites (E220-228) and tartaric acid (E334) in the French population: the second French total diet study

The results of the assessment of the dietary exposure to annatto, nitrites, tartaric acid and sulphites within the framework of the second French total diet study (TDS) are reported. These 4 additives were selected from the Bemrah et al. study [Bemrah N, Leblanc JC, Volatier JL. 2008. Assessment of dietary exposure in the French population to 13 selected food colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners. Food Addit Contam B. 1(1):2-14] on 13 food additives which identified a possible health risk for annatto, sulphites and nitrites and a lack of data for tartaric acid. Among the composite samples selected for the whole TDS, 524 were analysed for additives (a sample was analysed for a given additive when it was identified as a major contributor for this additive only): 130 for tartaric acid, 135 for nitrites, 59 for annatto and 200 for sulphites. Estimated concentrations (minimum lower bound to maximum upper bound) vary nationally from 0 to 9 mg/kg for annatto, 0 to 420 mg/kg for tartaric acid, 0 to 108 mg/kg for sulphites and 0 to 3.4 mg/kg for nitrites. Based on the analytical results, the dietary exposure was calculated for adults and children, separately, using lower bound and upper bound assumptions. The European ADIs for these 4 additives were not exceeded except for the dietary exposure for sulphites among 2.9% of the adult population, where the major contributors were alcoholic drinks and especially wine under both hypotheses (lower and upper bound).     

Assessment of dietary exposure to annatto (E160b), nitrites (E249-250), sulphites (E220-228) and tartaric acid (E334) in the French population: the second French total diet study

The results of the assessment of the dietary exposure to annatto, nitrites, tartaric acid and sulphites within the framework of the second French total diet study (TDS) are reported. These 4 additives were selected from the Bemrah et al. study [Bemrah N, Leblanc JC, Volatier JL. 2008. Assessment of dietary exposure in the French population to 13 selected food colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners. Food Addit Contam B. 1(1):2–14] on 13 food additives which identified a possible health risk for annatto, sulphites and nitrites and a lack of data for tartaric acid. Among the composite samples selected for the whole TDS, 524 were analysed for additives (a sample was analysed for a given additive when it was identified as a major contributor for this additive only): 130 for tartaric acid, 135 for nitrites, 59 for annatto and 200 for sulphites. Estimated concentrations (minimum lower bound to maximum upper bound) vary nationally from 0 to 9?mg/kg for annatto, 0 to 420?mg/kg for tartaric acid, 0 to 108?mg/kg for sulphites and 0 to 3.4?mg/kg for nitrites. Based on the analytical results, the dietary exposure was calculated for adults and children, separately, using lower bound and upper bound assumptions. The European ADIs for these 4 additives were not exceeded except for the dietary exposure for sulphites among 2.9% of the adult population, where the major contributors were alcoholic drinks and especially wine under both hypotheses (lower and upper bound).     

Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3-6 years, female and male adults aged 19-65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.     

High-performance liquid chromatography and gas chromatography to set the analysis method of stearoyl lactylate,a food emulsifier

Food Science and Biotechnology - Stearoyl lactylates (SLs, E481/E482) and their sodium and calcium salts are emulsifiers commonly used as food additives. This study was performed to set the...     

Estimation of the dietary intake of 13 priority additives in France,Italy, the UK and Ireland as part of the FACET project

The aim of this study was to assess the dietary exposure of 13 priority additives in four European countries (France, Italy, the UK and Ireland) using the Flavourings, Additives and Contact Materials Exposure Task (FACET) software. The studied additives were benzoates (E210–213), nitrites (E249–250) and sulphites (E220–228), butylated hydroxytoluene (E321), polysorbates (E432–436), sucroses esters and sucroglycerides (E473–474), polyglycerol esters of fatty acids (E475), stearoyl-lactylates (E481–482), sorbitan esters (E493–494 and E491–495), phosphates (E338–343/E450–452), aspartame (E951) and acesulfame (E950). A conservative approach (based on individual consumption data combined with maximum permitted levels (Tier 2)) was compared with more refined estimates (using a fitted distribution of concentrations based on data provided by the food industry (Tier 3)). These calculations demonstrated that the estimated intake is below the acceptable daily intake (ADI) for nine of the studied additives. However, there was a potential theoretical exceedance of the ADI observed for four additives at Tier 3 for high consumers (97.5th percentile) among children: E220–228 in the UK and Ireland, E432–436 and E481–482 in Ireland, Italy and the UK, and E493–494 in all countries. The mean intake of E493–494 could potentially exceed the ADI for one age group of children (aged 1–4 years) in the UK. For adults, high consumers only in all countries had a potential intake higher than the ADI for E493–494 at Tier 3 (an additive mainly found in bakery wares). All other additives examined had an intake below the ADI. Further refined exposure assessments may be warranted to provide a more in-depth investigation for those additives that exceeded the ADIs in this paper. This refinement may be undertaken by the introduction of additive occurrence data, which take into account the actual presence of these additives in the different food groups.     

Exposure assessment of food preservatives (sulphites,benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3–6 years, female and male adults aged 19–65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.     

食品中使用的几种无机钙盐的分析比较

随着科学技术的发展进步,人们对食品添加剂以及加工助剂的研究也越来越多,各种食品添加剂及加工助剂的用途也逐渐被人们所掌握。在使用时人们不仅专注于食品添加剂及加工助剂的一般功能,同时还关注它们的营养功能。缺钙是中国人的普遍现象,所以作为食品添加剂及加工助剂使用的钙盐越来越受到人们的青睐。但是不同的钙盐有着不同的作用以及应用范围,有必要对GB2760-2011中规定的几种作为食品添加剂或加工助剂的无机钙盐进行一番分析比较。     

Absence of adverse effects of sodium metabisulphite in manufactured biscuits: results of subacute (28-days) and subchronic (85-days) feeding studies in rats

Sulphites are extensively used in the food and drinks industry. Their toxicity has been previously evaluated by addition to the diet or drinking water of laboratory animals. Because interactions between sulphites and food constituents occur, the present work was conducted to determine the subacute and subchronic toxicity of sulphite-bound compounds in a finished product: manufactured biscuits. The studies were performed on Sprague Dawley rats for 28 and 85 days of dietary exposure. Diets were prepared from sulphited or untreated (controls) biscuits with the addition of sugar, protein, vitamins and minerals according to the nutritional requirements of the animals. Groups of 10 male and 10 female rats were administered diets containing sulphited biscuits at levels of 0, 10, 35 and 75%, corresponding to 10-15, 35-45, 150-170 and 310- 340mg S0₂/kg diet. In both studies, no death or clinical abnormalities were reported. Growth rate, food consumption and food conversion efficiency were not affected by treatment. No dose-related changes were observed for haematology, clinical chemistry, ocular examination, renal-function, urinalysis, organ weights or gross and microscopic examinations. The liver concentrations of vitamins A, B₁, C and E were not significantly changed except for an increase in vitamin E in high-dose males after 28 days' exposure. Based on these data, the no-observed-adverse-effect level (NOAEL) of sulphites in baked biscuits was judged to be 310mg SO₂/kg diet or 25mg/kg body weight/day.     

酸味剂与食品风味——谈谈葡萄糖酸的特性

<正> 人类享用的每一种食物都具有其独特的风味。这是食物进入口腔之后,给予的触感、温感、味感、嗅感等多重感觉的综合表现。其中的触感和温感属于物理的范畴,而味感与嗅感则属于化学的范畴。各种食物所具备的代表性风味,主要是指味感与嗅感的综合效应。     

Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives

The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified forms can also be present in cereal products. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a common DON plant conjugate. The mycotoxin concentration could be affected by food processing; here, we studied the stability of DON and DON-3-glucoside during baking of small doughs made from white wheat flour and other ingredients. A range of common food additives and ingredients were added to assess possible interference: ascorbic acid (E300), citric acid (E330), sorbic acid (E200), calcium propionate (E282), lecithin (E322), diacetyltartaric acid esters of fatty acid mono- and diglycerides (E472a), calcium phosphate (E341), disodium diphosphate (E450i), xanthan gum (E415), polydextrose (E1200), sorbitol (E420i), sodium bicarbonate (E500i), wheat gluten and malt flour. The DON content was reduced by 40%, and the DON-3-glucoside concentration increased by >100%, after baking for 20 min at 180°C. This confirmed that DON and DON-3-glucoside concentrations can vary during heating, and DON-3-glucoside could even increase after baking. However, DON and DON-3-glucoside are not affected significantly by the presence of the food additives tested.     

Mutagenicity and genotoxicity of sorbic acid-amine reaction products

Sorbic acid (E200) and its salts (potassium and calcium sorbate: E202 and E203) are allowed for use as preservatives in numerous processed foods. Sorbic acid had a conjugated system of double bonds which makes it susceptible to nucleophilic attack, sometimes giving mutagenic products. Under conditions typical of food processing (50-80°C), we analysed the cyclic derivatives resulting from a double addition reaction between sorbic acid and various amines. Mutagenesis studies, involving Ames' test and genotoxicity studies with HeLa cells and plasmid DNA, showed that none of the products studied presented either mutagenic or genotoxic activities.     

Safety aspects of food preservatives.

The use of food preservatives, such as benzoic acid, nitrites, and sulphites, as antimicrobials, and butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ascorbic acid and tocopherols, as antioxidants, has probably changed food production patterns and eating habits more than has the use of any other class of food additive. These food preservative chemicals confer substantial benefits on man, not only by the preservation and increased palatability of food, but also by affording protection against the pathological effects of reactive oxygen species (ROS) which are associated with cancer, cardiovascular disease and aging. Nevertheless, although most preservatives are now considered to be without potential adverse effects and are classified as GRAS, there have been problems concerning the safety of some of these chemicals, including the possibility of allergies from benzoic acid and sulphites, the formation of carcinogenic nitrosamines from nitrites, and the possible rodent carcinogenicity of BHA and BHT. The mechanisms of this toxicity at high dosage, the roles of the cytochromes P450, and the generation and scavenging of ROS in the toxicity of these chemicals, are reviewed and discussed.     

Irish National Food Ingredient Database: application for assessing patterns of additive usage in foods.

Patterns of food additive usage in the Irish food supply and changes in patterns of usage between 1995-97 and 1998-99 were assessed by means of an Irish National Food Ingredient Database (INFID). Of the 300 additives permitted for use according to the European Union food additives Directives, some 54% were recorded in foods in INFID. Colours, emulsifiers and acids were the most frequently used additive categories, representing 18, 13 and 12% of the total additives used, respectively. Colours were most commonly recorded in sauces (n = 182 brands, 26% of sauces), emulsifiers were most commonly recorded in biscuits (n = 181 brands, 47% of biscuits) and acids were most commonly recorded in sauces (304 brands, 43% of sauces). Carotenes (E160a), Annatto (E160b), mono- and diglycerides of fatty acids (E471) and citric acid (E330) were the most commonly used colour, emulsifier and acid, respectively. All diet soft drinks (n = 37), low-fat spreads (n = 25) and liver patés (n = 10) recorded the use of at least one additive. When expressed in terms of the number of brands that contain additives, sauces (n = 522, 73% of sauces), biscuits (n = 323, 84% of biscuits) and preserves (n = 321, 85% of preserves) were ranked highest. For most categories of additive (n = 24), there appeared to be a minimal change in qualitative additive usage between 1995-97 and 1998-99. However, there was a significant increase in the frequency of use of emulsifiers (p < 0.001), acids (p < 0.01), sweeteners (p < 0.05) and acidity regulators (p < 0.05), and a significant decrease in the frequency of use of antioxidants (p < 0.05) during the period 1998-99 compared with 1995-97. Despite changes in additive usage patterns, it appeared that changes in the types of brands on sale between both periods were more apparent than actual changes in qualitative ingredient formulations across brands, as some 17% of brands that were on sale in 1995-97 were no longer on sale in 1998-99.     

On the combination of sulphite with food ingredients (aldehydes, ketones and sugars). II.

Summary Three kinds of combined sulphites (bisulphite adducts of acetaldehyde, pyruvic acid and D-mannose), different in combination strength, were prepared to provide a model system for comparative studies on the accuracy of several determination methods for combined sulphites. The purity of the combined sulphites, obtained either as crystals or amorphous powder, was shown to be not less than 99%.Five methods, formerly applied on the determination of residual sulphites in foods, were subjected to the determination of these combined sulphites. A modified Monier-Williams method, iodimetry and distillation-colorimetry were effective for the determination of combined sulphite, whilst a microdiffusion method and direct colorimetry (by use of mercuric chloride) were shown to be inadequate for the determination of combined sulphite.Three combined sulphites were shown to be produced by the reaction between free sulphite and acetaldehyde, pyruvic acid or D-mannose at room temperature within a short time in the weak acid to slightly alkaline pH range. About 50% of combined sulphite were produced by the reaction of equimolar amounts of sodium bisulphite and acetaldehyde or pyruvic acid.

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Über die Bindung des Sulfits an Lebensmittelbestandteilen (Aldehyde, Ketone und Zucker). II.

Zusammenfassung Es wird die Darstellung der Bisulfit-Anlagerungsverbindungen von Acetaldehyd, Brenztraubensäure undd-Mannose beschrieben. Die Reinheit der gen. Verbindungen beträgt 99%.fünfAn Hand dieser Verbindungen wird überprüft, welche von fünf Standardmethoden zur Sulfitbestimmung in Lebensmitteln für die Bestimmung des gebundenen Sulfits geeignet ist. Hierbei ergeben die abgeänderte Monier-Williams-Methode, die Jodometrie und die Wasserdampfdestillation/Colorimetrie befriedigende Ergebnisse, während die Mikrodiffusion und die direkte Colorimetrie ungeeignet erscheinen.Die gen. Anlagerungsverbindungen bilden sich bei Zimmertemperatur im schwach sauren bis schwach alkalischen Milieu innerhalb kurzer Zeit. In einer äquimolaren Lösung aus Acetaldehyd bzw. Brenztraubensäure und Natriumhydrogensulfit liegt nach kurzer Zeit 50% des Sulfits als Anlagerungsverbindung vor.

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Studies on the Analyses of Sulphites in Food (II)     

Diffusion of citric and ascorbic acids in pre-peeled potatoes and their influence on microbial growth during refrigerated storage

The most common chemical preservatives used to inhibit both enzymatic browning and microbial growth in pre-peeled potatoes are sodium sulphite and bisulphite. Since 1987 the FDA has limited their use as food ingredients; consequently, during recent years the tendency to replace sulphites by GRAS chemical additives such as citric and ascorbic acids has become stronger. In the present work, surface colour variations, exudate production and microbial growth were analysed on pre-peeled potatoes treated with citric and ascorbic acids. These preservatives were applied individually and as mixtures; shelf-life was extended and microbiologically safe products were obtained. Mathematical models were solved to analyse the diffusion of these acids during immersion and storage periods in order to determine the concentration profiles within the product and to predict the surface concentration to which the microorganisms are exposed.     

食品中天然存在的食品添加剂成分综述

食品中天然含有食品添加剂成分,如苯甲酸、硝酸盐、二氧化硫等,但目前对食品中天然产生的这些物质的本底值数据还较少。本文重点介绍苯甲酸、硝酸盐、亚硝酸盐、丙酸、二氧化硫在食品中天然存在的情况,这些成分的产生途径,在食品中的含量范围。其中苯甲酸在部分水果中的含量很高,如红莓、青梅、李等中约有0.5 g/kg,接近GB 2760-2014《食品安全国家标准食品添加剂使用标准》对其的限量要求(0.2~2.0g/kg);蜂蜜和发酵乳等乳制品中也天然含有苯甲酸。硝酸盐在果蔬中的含量远高于亚硝酸盐,部分果蔬中天然含有的硝酸盐的量超过了国家对硝酸盐的规定。丙酸、二氧化硫也天然存在于水果、果酒、食醋等食品中。随着食品中食品添加剂天然本底研究的深入,会发现越来越多的食品添加剂成分是天然存在的,了解这些情况将有助于更科学、更准确地进行食品安全综合判定,有利于更有效地进行市场监管。     

试论复配添加剂充当非法添加物载体的风险

以近年来发生的苏丹红染料和邻苯二甲酸酯类增塑剂污染食品为例, 说明了复配食品添加剂充当非法添加物载体的风险;分析了复配食品添加剂潜伏风险因素的成因;讨论了非法添加物通过复配食品添加剂携带污染食品的特点;从复配添加剂生产、食品生产中复合食品添加剂使用与以及对上述两者的监管等方面提出了风险管理与应对的措施。     

添加剂对绿色木霉菌发酵液抑菌活性的影响

目的:研究绿色木霉菌发酵液的抑菌活性,为开发新型的天然食品防腐剂提供实验依据。方法:采用牛津杯法研究绿色木霉菌发酵液对8种常见食品腐败菌的体外抑菌效果,并以金黄色葡萄球菌为指示菌,研究食品添加剂对绿色木霉菌发酵液抑制食品腐败菌活性的影响。结果:绿色木霉菌发酵液对金黄色葡萄球菌、枯草芽孢杆菌和蜡样芽孢杆菌等革兰氏阳性菌都有较强的抑菌活性。在革兰氏阴性菌中,仅对铜绿假单胞菌有抑制作用,对大肠杆菌、乙型副伤寒沙门氏菌、变形杆菌和宋内氏志贺氏菌均无抑菌效果。26种常用食品添加剂对绿色木霉菌发酵液抑菌活性有不同的影响。氯化钠、亚硫酸钠和碳酸氢钠导致绿色木霉菌发酵液失去抑菌活性,阿拉伯胶、羧甲基纤维素钠、黄原胶、果胶、卡拉胶和明胶等增稠剂对绿色木霉菌发酵液抑菌活性有一定的抑制作用,乙二胺四乙酸二钠、抗坏血酸、丁基羟基茴香醚、二丁基羟基甲苯、没食子酸丙酯等抗氧化剂和蔗糖、果糖、葡萄糖、柠檬酸、酒石酸、乳酸等增味剂则对其有一定的促进作用,氯化钙、氯化镁、硫酸镁、氯化钾、蔗糖脂肪酸酯和甘油单硬脂酸酯均对绿色木霉菌发酵液抑菌活性基本没有影响。     

Recent trends in the use of food additives in the United Kingdom

The E number system for food additives was introduced in the 1960s and the E was intended to reassure consumers that permitted additives were safe. In the 1980s full ingredient declarations had to be provided on food products for the first time and manufacturers were permitted to use either the name or the number of the additive on the ingredient list. This paper outlines some of the trends in the sourcing, use and labelling of additives since the introduction of full ingredient listing. Generally, sourcing has become more global with a large number of suppliers being based in China. From an initial use of E numbers in ingredient lists, manufacturers are increasingly using the names of additives. This trend is being extended to avoid the use of anything the consumer might consider an additive, particularly in connection with colours and preservatives. Specifically, the colours used in the Southampton study on the impact of food colours on hyperactivity in children have largely been replaced by colouring foodstuffs, and the preservative used in the study, sodium benzoate, has been replaced by potassium sorbate in the majority of soft drinks. © 2014 Society of Chemical Industry     

Detection of 4-aminocarminic acid in beverages and cake glaze from the German market: a food additive not approved in the EU

In the European Union, carminic acid and its ammonium, calcium, potassium or sodium salts and its aluminium lakes are approved as food additive E120. In beverages obtained from the German market 4-aminocarminic acid (“acid-stable carmine”) was detected by HPLC–PDA and LC–MS/MS. Isolation of the colorant from a liquid dye preparation used for the production of a beverage sample and subsequent NMR analysis confirmed the presence of 4-aminocarminic acid. Synthesis of ¹⁵N-4-aminocarminic acid clearly demonstrated that “acid-stable carmine” is not the ammonium salt of carminic acid, which is approved as food additive in the European Union. In fact, nitrogen in “acid-stable carmine” is covalently bound. The molecular structure of carminic acid is chemically modified and 4-aminocarminic acid does not comply with the specifications laid down for E120 in Commission Regulation (EU) No 231/2012. 4-Aminocarminic acid was also detected in the red-colored glaze of a raspberry cake and in the liquid dye preparation used for coloring this glaze.