What are additives?

• Additives are materials for it are intended food for the influence of their condition or for the achievement of certain characteristics or effects to be added. Additives are added only in small quantities and stand therefore in the effort list in last place.
• The additives on an equal footing also materials are, those that after German right , E.g. mineral materials, Vitamin A change Nährwert of food + D, sugarstuff and sugar substitutes.

Examples of an effort list:

• Water, sugar; Filler: Cellulose; Taste amplifier: Natriumglutamat, coloring material: E 160 A, E 160 D, E 101; Compound: Pektin; Antioxidant: E 300; Acidifying means: E 296, E 330; Natural flavour materials
• Would you eat it? This is the effort list of a tomato, if someone would provide her.
• Chemical names sound often incomprehensible and “threatening”. But well-known substances often hide themselves behind this names. Or did you know that behind the chemical name ascorbic acid Vitamin C hides itself?

Additives for what?

• Additives can:
  
  
  1. Change the Nährwert of food.
  2. Improve the durability of food.
  3. Improve the sensory characteristics (smell, taste, appearance) of food.
  4. The production of food improve, simplify, make possible.

Does it go without additives?

• e.g. no fusion cheese without fusion additive
• no margarine without emulsifying agents
• no lemonade without acidifying means and carbon dioxide
  
  
• All certified additives, which were examined for their safety, are provided with a so-called “E-number” (Europe number) and taken up to a catalog.
  
  
• Additives can be divided depending upon their technological use into the following groups:
  
  
  1. Preservatives (durable making)
  2. Antioxidant (destruction of air-sensitive Vitamine and flavours prevent)
  3. Emulsifying agents (make mixture possible of water and oil, e.g. with Mayonaise)
  4. Taste amplifier
  5. Compound/thickener
  6. Coloring materials
  7. Acidifying means
     

Additives in our products

• Also with the selection of the raw materials great importance is attached to “nature leavingness”. But without additives it does not go completely.
  
  
  • Coloring materials serve the optical Aufbesserung of the food and provide for an appetite-energizing appearance (Riboflavin (yellow - orange) of which under the name Vitamin B2 admits is).
  • Acidifying means (so-called benefit acids) cause primarily a sour taste and contribute to the durability, because the acid restrains the growth of bacteria, E.G.: Citronensäure.
  • Thickeners are used for food, with which a sämige consistency (e.g. sauces) is desired. They serve besides for binding water in food. Examples: Guarkernmehl, Johanissbrotkernmehl.
  • Taste amplifiers are materials, which strengthen or stress an existing taste. Example: Natriumglutamat: occurs in nature in practically all food; of natural strengths or molasses one makes; applies beside sweetly, sourly, bitterly, salty as “5. way of taste ”. Glutamat increases the appetite and is a messenger material in our brain.
  • Antioxidants are materials, which prevent the fats from getting old and the destruction of sensitive Vitamine and flavour materials. Many food is subject, if they are exposed to air, to an oxidation process, like e.g. of a cut open apple. This can be prevented by the give of lemon juice (Vitamin C/ascorbic acid is here the antioxidant). A further antioxidant are Tocopherole (the scientific name of Vitamin E).