Attività

Food additives are chemicals added to foods to keep them fresh or to enhance

their colour, flavour or texture. They may include food colourings (such as tartrazine or cochineal), flavour enhancers (such as MSG) or a range of

preservatives.

Safety tests for food additives

Food Standards Australia New Zealand (FSANZ) is responsible for the approval of which food additives are allowed in Australian foods. All food

additives used in Australia undergo a safety assessment, which includes rigorous testing before they are approved.Toxicological tests on animals are

used to determine the amount of the additive that is expected to be safe when consumed by humans. This is usually an amount 100 times less than the maximum

daily dose at which ‘no observable effects’ are produced by an additive consumed over the test animal’s lifetime.If there is any doubt over the

safety of an additive, approval is not given. If new scientific information becomes available suggesting that a food additive is no longer safe, the approval

to use the food additive would be withdrawn.

Most food additives are tested in isolation, rather than in combination with other additives. The long-term effects of consuming a combination of

different additives are currently unknown.

Plant Extracts: The Original Food Additives

Plant and herb extracts have long been used to enhance the healthfulness, color, and even taste and flavor of foods, beverages and supplements. With an

often “natural” positioning, their popularity is assured.

Ginny Bank, Contributing Editor

October 2011/NutraSolutions — In 399 BC, the Greek philosopher Socrates was executed by drinking an infusion of the poisonous hemlock plant. In

ancient Egypt, Cleopatra used henbane extract to dilate her eyes and make her appear more alluring. Also in Egypt, red fabric found in the tomb of King Tut

contained alizarin, a pigment extracted from the roots of the madder plant. While such historical accounts documenting human use of plant-based extracts can

be traced back over 3,000 years, their use is possibly as old as civilization itself. From the very first Chinese dynasties, Mesopotamia and ancient Greece,

and westward to the empires of Mesoamerica, early civilizations had a surprisingly sophisticated understanding of botanicals and their extracts, especially

for use as medicine. Flowers, fruits, roots, bark and leaves of plant material were extracted by various techniques to concentrate not only their therapeutic

properties, but also their pigments, aromas and flavors. The simplest method of extraction, used for plants that have high oil content, was the expression of

the essential oils. Other techniques included steeping the plant part in water to make an infusion (also known as a tisane) or mashing them and boiling in

water to make a decoction. This method was also used to make natural dyes, sometimes boiling the decoction for days to concentrate the pigments further.

Elixirs were produced by extracting the plant parts in alcoholic beverages to dissolve the active components.