剩余的食品添加剂将在2020年前进行评估。阿斯巴甜是最常用的人工甜味剂，是消费者最担心的案例之一。它被用作食品添加剂，如清淡饮料、低脂酸奶、某些益生菌、口香糖、冰淇淋、薯片等。2013年12月，欧洲食品安全局公布了对阿斯巴甜的评估。在经过2006年、2009年和2011年的积极评价后，该意见得出结论，这种甜味剂及其分解产物(苯丙氨酸、甲醇和天冬氨酸)对一般人群是安全的，确切地说，在目前的暴露水平下，没有迹象表明有毒性、基因毒性或致癌潜力。目前的ADI(40毫克/公斤体重)仍然是有效的,除了病人的身体状况phneylketonuria(北大),疾病导致血液中苯丙氨酸的含量增加,大脑是有毒的,因为他们需要严格遵守低苯丙氨酸饮食。
趋势和发展
欧洲晴雨表最近的一份调查报告指出，66%的欧洲消费者对食品中存在的添加剂感到担忧。食品工业偏爱新的天然产品，例如那些通过酶处理或噬菌体物质来对抗食品中存在的微生物的产品。另一个趋势是关于减少脂肪的产品，如通过微细化获得的浓缩乳清蛋白。最后，即使是改良淀粉也越来越受到人们的认可，因为它可以部分或全部替代某些成分。与传统的用溶剂提取的香料不同，新的天然香料是用酶法提取的，这涉及到对动物来源的物质(牛奶和奶制品)的“酶消化”，然后分离和浓缩各种风味成分。在传统技术中，只有一种芳香成分被分离出来，有时香气是不平衡的，而最新的提取技术允许分离几种芳香成分，以获得更平衡的香气。以脂肪酸为例，有可能分离出较短且挥发性较强的成分——产生香味的成分——以及那些链较长的成分——产生香味和口感的成分。
这些香气具有自然的味道，类似于新鲜产品，标准芳族型材。有几个香料可用。该范围包括黄油，牛奶，奶油，酸奶油，酸奶以及舍入奶酪的味道所需的香气，如蓝奶酪，caciocavala，卡牛奶，切达干酪，羊乳酪，荷兰菜，埃德拉姆，马克科，马苏里拉，巴马干酪-类型。这些只是几个例子，但各种参考文献可以使用或多或少的辛辣色调。它们以馏分或粘贴的形式提供。除了酝酿自己是“天然”产品之外，这些调味料是成品中昂贵的原材料的优良替代品;例如，通过加入少量的调味剂（0.5-3％），可以用植物脂肪替换黄油，而不会牺牲典型的香气，导致公式成本下降。另一种趋势是使用天然噬菌体来抑制食物中/或腐败的致病细菌。它们可以取代化学防腐剂或抑制剂。它们是无味和无味的，并且不会干扰食物的感官特性，也不会与食品友好型微生物的活性。 Bacteriophages are gender-specific and sometimes even species-specific; this meaning that an anti-Salmonella phage will destroy only the infective bacteria of Salmonella and not other bacteria. Bacteriophages are harmless to human health, and are considered technological adjuvants. Therefore, they don’t need to be mentioned in the label, as in the case of food additives. Next to more natural foods, consumers are requesting products with a lower fat content. A new frontier is opening thanks to the use of whey protein concentrated, obtained by micronization. The process denaturates the whey proteins, and reduces them to micro-particles, more stable and with a particle size similar to that of fats, which they can replace partially. These proteins can be used as aerated products, and act as stabilizers, interposing themselves in the fat-water and air-liquid interface, to make the food more creamy. Furthermore, they increase the palatability and can be used as opacifiers. And what to say about modified potato starch? They can be used as a total or partial replacement for casein or caseinates in food preparations similar to cheese, thus reducing costs and giving the product properties such as excellent mouthfeel, smoothness, and melty texture. These products include various starch derivatives, as oxidized starch, acetylated starch, acetylated distarch adipate, starch sodium octenyl succinate. In food labeling they are mentioned as modified starch or modified potato starch (E1404, E1420, E1422, E1450, etc.). They can replace casein, totally or partially, thus reducing to zero the cost of an ingredient, and obtaining an entirely vegetable product, suitable for vegans and people with milk allergy. Other uses are: cheese singles for hamburgers, which melt but do not drip when heated, preparations that can be grated, cut to chips, slices or cubes. Furthermore, they can be added to obtain salad dressings and mayonnaise, filling for pies or other cakes and baked products, entirely of plant origin, with the possibility of dosing fats thus achieving price stability and cost reduction. They can also – partially – replace gum arabic and/or animal gelatine generally used in gelatines, gummy sweets and liquorice tablets. Finally, they can be used to thicken liquids, as well as soups.
由普米兰内洛
