Foof Additive Engelska c

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Food additives are substances added to food to preserve flavour or improve its taste and

appearance. Some additives have been used for centuries; for example, preserving food bypickling

(with vinegar), salting, as withbacon, preserving sweets or using sulfur dioxide as in somewines.

With the advent of processed foods in the second half of the 20th century, many more additives

have been introduced, of both natural and artificial origin.

Contents

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1

Numbe

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2

Safety

3

Standar

dization

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derived

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4 See

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5

Referen

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6Externa

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[edit] Numbering

To regulate these additives, and inform consumers, each additive is assigned a unique number.

Initially these were the "E numbers" used in Europe for all approved additives. This numbering

scheme has now been adopted and extended by the Codex Alimentarius Commission to

internationally identify all additives,[1]regardless of whether they are approved for use.

E numbers are all prefixed by "E", but countries outside Europe use only the number, whether the

additive is approved in Europe or not. For example, acetic acid is written as E260 on products sold

in Europe, but is simply known as additive 260 in some countries. Additive 103, alkanet, is not

approved for use in Europe so does not have an E number, although it is approved for use in

Australia andNew Zealand. Since 1987 Australia has had an approved system of labelling for

additives in packaged foods. Each food additive has to be named or numbered. The numbers are the

same as in Europe, but without the prefix 'E'.

The United StatesFood and Drug Administrationlisted these items as "Generally recognized as

safe" orGRAS and these are listed under both theirChemical Abstract Services number and FDA

regulation listed under the US Code of Federal Regulations

Seelist of food additives for a complete list of all the names.

SeeE numberfor the numbers.
http://en.wikipedia.org/wiki/Picklinghttp://en.wikipedia.org/wiki/Picklinghttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Sweetshttp://en.wikipedia.org/wiki/Sulfur_dioxidehttp://en.wikipedia.org/wiki/Winehttp://en.wikipedia.org/wiki/Winehttp://toggletoc%28%29/http://en.wikipedia.org/wiki/Food_additive#Numberinghttp://en.wikipedia.org/wiki/Food_additive#Numberinghttp://en.wikipedia.org/wiki/Food_additive#Numberinghttp://en.wikipedia.org/wiki/Food_additive#Safetyhttp://en.wikipedia.org/wiki/Food_additive#Safetyhttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#See_alsohttp://en.wikipedia.org/wiki/Food_additive#See_alsohttp://en.wikipedia.org/wiki/Food_additive#Referenceshttp://en.wikipedia.org/wiki/Food_additive#Referenceshttp://en.wikipedia.org/wiki/Food_additive#Referenceshttp://en.wikipedia.org/wiki/Food_additive#External_linkshttp://en.wikipedia.org/wiki/Food_additive#External_linkshttp://en.wikipedia.org/wiki/Food_additive#External_linkshttp://en.wikipedia.org/w/index.php?title=Food_additive&action=edit&section=1http://en.wikipedia.org/wiki/E_numberhttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Codex_Alimentariushttp://en.wikipedia.org/wiki/Food_additive#cite_note-ncsi-0http://en.wikipedia.org/wiki/Food_additive#cite_note-ncsi-0http://en.wikipedia.org/wiki/Ehttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Alkanethttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/New_Zealandhttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Generally_recognized_as_safehttp://en.wikipedia.org/wiki/Generally_recognized_as_safehttp://en.wikipedia.org/wiki/GRAShttp://en.wikipedia.org/wiki/Chemical_Abstract_Serviceshttp://en.wikipedia.org/wiki/Code_of_Federal_Regulationshttp://en.wikipedia.org/wiki/List_of_food_additiveshttp://en.wikipedia.org/wiki/List_of_food_additiveshttp://en.wikipedia.org/wiki/E_numberhttp://en.wikipedia.org/wiki/E_numberhttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Sweetshttp://en.wikipedia.org/wiki/Sulfur_dioxidehttp://en.wikipedia.org/wiki/Winehttp://toggletoc%28%29/http://en.wikipedia.org/wiki/Food_additive#Numberinghttp://en.wikipedia.org/wiki/Food_additive#Numberinghttp://en.wikipedia.org/wiki/Food_additive#Numberinghttp://en.wikipedia.org/wiki/Food_additive#Safetyhttp://en.wikipedia.org/wiki/Food_additive#Safetyhttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#Standardization_of_its_derived_productshttp://en.wikipedia.org/wiki/Food_additive#See_alsohttp://en.wikipedia.org/wiki/Food_additive#See_alsohttp://en.wikipedia.org/wiki/Food_additive#Referenceshttp://en.wikipedia.org/wiki/Food_additive#Referenceshttp://en.wikipedia.org/wiki/Food_additive#Referenceshttp://en.wikipedia.org/wiki/Food_additive#External_linkshttp://en.wikipedia.org/wiki/Food_additive#External_linkshttp://en.wikipedia.org/wiki/Food_additive#External_linkshttp://en.wikipedia.org/w/index.php?title=Food_additive&action=edit&section=1http://en.wikipedia.org/wiki/E_numberhttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Codex_Alimentariushttp://en.wikipedia.org/wiki/Food_additive#cite_note-ncsi-0http://en.wikipedia.org/wiki/Ehttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Alkanethttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/New_Zealandhttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Generally_recognized_as_safehttp://en.wikipedia.org/wiki/Generally_recognized_as_safehttp://en.wikipedia.org/wiki/GRAShttp://en.wikipedia.org/wiki/Chemical_Abstract_Serviceshttp://en.wikipedia.org/wiki/Code_of_Federal_Regulationshttp://en.wikipedia.org/wiki/List_of_food_additiveshttp://en.wikipedia.org/wiki/E_numberhttp://en.wikipedia.org/wiki/Pickling


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Acids

Food acids are added to make flavors "sharper", and also act as preservatives and

antioxidants. Common food acids includevinegar,citric acid, tartaric acid, malic acid,

fumaric acid,lactic acid.

Acidity regulators

Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods.

Anticaking agentsAnticaking agents keep powders such as milk powder from caking or sticking.

Antifoaming agents

Antifoaming agents reduce or prevent foaming in foods.

Antioxidants

Antioxidants such as vitamin C act as preservatives by inhibiting the effects ofoxygen on

food, and can be beneficial to health.

Bulking agents

Bulking agents such asstarch are additives that increase the bulk of a food without affecting

its nutritional value.

Food coloring

Colorings are added to food to replace colors lost during preparation, or to make food lookmore attractive.

Color retention agents

In contrast to colorings, color retention agents are used to preserve a food's existing color.

Color retention agents are often used for restoring cow's milk to its natural white color as

unhealthy cows may bleed into the milk.[citation needed]

Emulsifiers

Emulsifiers allow water and oils to remain mixed together in an emulsion, as inmayonnaise,

ice cream, and homogenized milk.

Flavors

Flavors are additives that give food a particular taste or smell, and may be derived from

natural ingredients or created artificially.

Flavor enhancers

Flavor enhancers enhance a food's existing flavors. They may be extracted from natural

sources (through distillation, solvent extraction,maceration, among other methods) or created

artificially.

Flour treatment agents

Flour treatment agents are added to flourto improve its color or its use inbaking.

Humectants

Humectants prevent foods from drying out.

Tracer gas

Tracer gas allow for package integrity testing to prevent foods from being exposed toatmosphere, thus guaranteeing shelf life.

Preservatives

Preservatives prevent or inhibit spoilage of food due to fungi,bacteriaand other

microorganisms.

Stabilizers

Stabilizers, thickeners and gelling agents, like agarorpectin(used injam for example) give

foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.

Sweeteners

Sweeteners are added to foods for flavoring. Sweeteners other than sugarare added to keep

the food energy (calories) low, or because they have beneficial effects fordiabetes mellitus

andtooth decay anddiarrhea.Thickeners

Thickeners are substances which, when added to the mixture, increase its viscosity without
http://en.wikipedia.org/wiki/Acidhttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Citric_acidhttp://en.wikipedia.org/wiki/Citric_acidhttp://en.wikipedia.org/wiki/Tartaric_acidhttp://en.wikipedia.org/wiki/Malic_acidhttp://en.wikipedia.org/wiki/Fumaric_acidhttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Alkalinehttp://en.wikipedia.org/wiki/Anticaking_agenthttp://en.wikipedia.org/wiki/Antifoaming_agenthttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Bulking_agenthttp://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Color_retention_agenthttp://en.wikipedia.org/wiki/Wikipedia:Citation_neededhttp://en.wikipedia.org/wiki/Emulsifierhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Ice_creamhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Flavor_enhancerhttp://en.wikipedia.org/wiki/Distillationhttp://en.wikipedia.org/wiki/Solvent_extractionhttp://en.wikipedia.org/wiki/Macerationhttp://en.wikipedia.org/wiki/Macerationhttp://en.wikipedia.org/wiki/Flour_treatment_agenthttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Humectanthttp://en.wikipedia.org/wiki/Tracer-gas_leak_testing_methodhttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Fungihttp://en.wikipedia.org/wiki/Bacteriumhttp://en.wikipedia.org/wiki/Bacteriumhttp://en.wikipedia.org/wiki/Bacteriumhttp://en.wikipedia.org/wiki/Microorganismhttp://en.wikipedia.org/wiki/Microorganismhttp://en.wikipedia.org/wiki/Stabilizer_(chemistry)http://en.wikipedia.org/wiki/Agarhttp://en.wikipedia.org/wiki/Pectinhttp://en.wikipedia.org/wiki/Pectinhttp://en.wikipedia.org/wiki/Jamhttp://en.wikipedia.org/wiki/Jamhttp://en.wikipedia.org/wiki/Emulsifierhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Sweetenerhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Food_energyhttp://en.wikipedia.org/wiki/Caloriehttp://en.wikipedia.org/wiki/Diabetes_mellitushttp://en.wikipedia.org/wiki/Tooth_decayhttp://en.wikipedia.org/wiki/Tooth_decayhttp://en.wikipedia.org/wiki/Diarrheahttp://en.wikipedia.org/wiki/Diarrheahttp://en.wikipedia.org/wiki/Thickenerhttp://en.wikipedia.org/wiki/Viscosityhttp://en.wikipedia.org/wiki/Acidhttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Citric_acidhttp://en.wikipedia.org/wiki/Tartaric_acidhttp://en.wikipedia.org/wiki/Malic_acidhttp://en.wikipedia.org/wiki/Fumaric_acidhttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Acidity_regulatorhttp://en.wikipedia.org/wiki/Alkalinehttp://en.wikipedia.org/wiki/Anticaking_agenthttp://en.wikipedia.org/wiki/Antifoaming_agenthttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Bulking_agenthttp://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Color_retention_agenthttp://en.wikipedia.org/wiki/Wikipedia:Citation_neededhttp://en.wikipedia.org/wiki/Emulsifierhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Ice_creamhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Flavor_enhancerhttp://en.wikipedia.org/wiki/Distillationhttp://en.wikipedia.org/wiki/Solvent_extractionhttp://en.wikipedia.org/wiki/Macerationhttp://en.wikipedia.org/wiki/Flour_treatment_agenthttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Humectanthttp://en.wikipedia.org/wiki/Tracer-gas_leak_testing_methodhttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Fungihttp://en.wikipedia.org/wiki/Bacteriumhttp://en.wikipedia.org/wiki/Microorganismhttp://en.wikipedia.org/wiki/Stabilizer_(chemistry)http://en.wikipedia.org/wiki/Agarhttp://en.wikipedia.org/wiki/Pectinhttp://en.wikipedia.org/wiki/Jamhttp://en.wikipedia.org/wiki/Emulsifierhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Sweetenerhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Food_energyhttp://en.wikipedia.org/wiki/Caloriehttp://en.wikipedia.org/wiki/Diabetes_mellitushttp://en.wikipedia.org/wiki/Tooth_decayhttp://en.wikipedia.org/wiki/Diarrheahttp://en.wikipedia.org/wiki/Thickenerhttp://en.wikipedia.org/wiki/Viscosity


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substantially modifying its other properties.

[edit] Safety

With the increasing use of processed foods since the 19th century, there has been a great increase in

the use of food additives of varying levels of safety. This has led to legislation in many countriesregulating their use. For example,boric acidwas widely used as a food preservative from the 1870s

to the 1920s,[2][3]but was banned afterWorld War Idue to its toxicity, as demonstrated in animal

and human studies. During World War IIthe urgent need for cheap, available food preservatives led

to it being used again, but it was finally banned in the 1950s.[2] Such cases led to a general mistrust

of food additives, and an application of theprecautionary principleled to the conclusion that only

additives that are known to be safe should be used in foods. In the USA, this led to the adoption of

theDelaney clause, an amendment to theFederal Food, Drug, and Cosmetic Actof 1938, stating

that no carcinogenic substances may be used as food additives. However, after the banning of

cyclamates in the USA and Britain in 1969,saccharin, the only remaining legal artificial sweetener

at the time, was found to cause cancer in rats. Widespread public outcry in the USA, partly

communicated to Congress by postage-paid postcards supplied in the packaging of sweetened softdrinks, led to the retention of saccharin despite its violation of the Delaney clause.[4]

In September 2007, research financed by Britains Food Standards Agencyand published online by

the British medical journal The Lancet, presented evidence that a mix of additives commonly found

in childrens foods increases the mean level of hyperactivity.[5] The team of researchers concluded

that the finding lends strong support for the case that food additives exacerbate hyperactive

behaviors (inattention, impulsivity and overactivity) at least into middle childhood. That study

examined the effect of artificial colors and a sodium benzoate preservative, and found both to be

problematic for some children. Further studies are needed to find out whether there are other

additives that could have a similar effect, and it is unclear whether some disturbances can also occur

in mood and concentration in some adults. In the February 2008 issue of its publication,AAPGrand Rounds, the American Academy of Pediatrics concluded that a low-additive diet is a valid

intervention for children with ADHD:

Although quite complicated, this was a carefully conducted study in which the investigators went

to great lengths to eliminate bias and to rigorously measure outcomes. The results are hard to follow

and somewhat inconsistent. For many of the assessments there were small but statistically

significant differences of measured behaviors in children who consumed the food additives

compared with those who did not. In each case increased hyperactive behaviors were associated

with consuming the additives. For those comparisons in which no statistically significant

differences were found, there was a trend for more hyperactive behaviors associated with the food

additive drink in virtually every assessment. Thus, the overall findings of the study are clear and

require that even we skeptics, who have long doubted parental claims of the effects of various foodson the behavior of their children, admit we might have been wrong.

In 2007, Food Standards Australia New Zealand published an official shoppers' guidance with

which the concerns of food additives and their labeling are mediated.[6]

There has been significant controversy associated with the risks and benefits of food additives.

Some artificial food additives have been linked with cancer, digestive problems, neurological

conditions in addition to ADHD, and diseases like heart disease or obesity.[citation needed] Even

"natural" additives may be harmful in certain quantities (table salt, for example) or because of

allergic reactions in certain individuals. Safrole was used to flavourroot beeruntil it was shown to

be carcinogenic. Due to the application of the Delaney clause, it may not be added to foods, even

though it occurs naturally in sassafras and sweetbasil.[7]
http://en.wikipedia.org/w/index.php?title=Food_additive&action=edit&section=2http://en.wikipedia.org/wiki/Boric_acidhttp://en.wikipedia.org/wiki/Boric_acidhttp://en.wikipedia.org/wiki/Food_additive#cite_note-NutInj-1http://en.wikipedia.org/wiki/Food_additive#cite_note-NutInj-1http://en.wikipedia.org/wiki/Food_additive#cite_note-2http://en.wikipedia.org/wiki/World_War_Ihttp://en.wikipedia.org/wiki/World_War_Ihttp://en.wikipedia.org/wiki/World_War_IIhttp://en.wikipedia.org/wiki/World_War_IIhttp://en.wikipedia.org/wiki/Food_additive#cite_note-NutInj-1http://en.wikipedia.org/wiki/Precautionary_principlehttp://en.wikipedia.org/wiki/Precautionary_principlehttp://en.wikipedia.org/wiki/Delaney_clausehttp://en.wikipedia.org/wiki/Delaney_clausehttp://en.wikipedia.org/wiki/Delaney_clausehttp://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Acthttp://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Acthttp://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Acthttp://en.wikipedia.org/wiki/Carcinogenhttp://en.wikipedia.org/wiki/Cyclamatehttp://en.wikipedia.org/wiki/Saccharinhttp://en.wikipedia.org/wiki/Saccharinhttp://en.wikipedia.org/wiki/Food_additive#cite_note-3http://en.wikipedia.org/wiki/Food_Standards_Agencyhttp://en.wikipedia.org/wiki/Food_Standards_Agencyhttp://en.wikipedia.org/wiki/The_Lancethttp://en.wikipedia.org/wiki/Food_additive#cite_note-4http://en.wikipedia.org/wiki/Food_additive#cite_note-4http://en.wikipedia.org/wiki/Sodium_benzoatehttp://en.wikipedia.org/wiki/American_Academy_of_Pediatricshttp://en.wikipedia.org/wiki/ADHDhttp://en.wikipedia.org/wiki/Food_Standards_Australia_New_Zealandhttp://en.wikipedia.org/wiki/Food_additive#cite_note-crso-5http://en.wikipedia.org/wiki/ADHDhttp://en.wikipedia.org/wiki/Wikipedia:Citation_neededhttp://en.wikipedia.org/wiki/Safrolehttp://en.wikipedia.org/wiki/Root_beerhttp://en.wikipedia.org/wiki/Root_beerhttp://en.wikipedia.org/wiki/Sassafrashttp://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Food_additive#cite_note-6http://en.wikipedia.org/w/index.php?title=Food_additive&action=edit&section=2http://en.wikipedia.org/wiki/Boric_acidhttp://en.wikipedia.org/wiki/Food_additive#cite_note-NutInj-1http://en.wikipedia.org/wiki/Food_additive#cite_note-2http://en.wikipedia.org/wiki/World_War_Ihttp://en.wikipedia.org/wiki/World_War_IIhttp://en.wikipedia.org/wiki/Food_additive#cite_note-NutInj-1http://en.wikipedia.org/wiki/Precautionary_principlehttp://en.wikipedia.org/wiki/Delaney_clausehttp://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Acthttp://en.wikipedia.org/wiki/Carcinogenhttp://en.wikipedia.org/wiki/Cyclamatehttp://en.wikipedia.org/wiki/Saccharinhttp://en.wikipedia.org/wiki/Food_additive#cite_note-3http://en.wikipedia.org/wiki/Food_Standards_Agencyhttp://en.wikipedia.org/wiki/The_Lancethttp://en.wikipedia.org/wiki/Food_additive#cite_note-4http://en.wikipedia.org/wiki/Sodium_benzoatehttp://en.wikipedia.org/wiki/American_Academy_of_Pediatricshttp://en.wikipedia.org/wiki/ADHDhttp://en.wikipedia.org/wiki/Food_Standards_Australia_New_Zealandhttp://en.wikipedia.org/wiki/Food_additive#cite_note-crso-5http://en.wikipedia.org/wiki/ADHDhttp://en.wikipedia.org/wiki/Wikipedia:Citation_neededhttp://en.wikipedia.org/wiki/Safrolehttp://en.wikipedia.org/wiki/Root_beerhttp://en.wikipedia.org/wiki/Sassafrashttp://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Food_additive#cite_note-6


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[edit] Standardization of its derived products

ISO has published a series of standards regarding the topic and these standards are covered by ICS

67.220.[8]

emulgator

An emulsion (IPA: / m l n/ [1]) is a mixture of two or more immiscible (unblendable) liquids.One liquid (the dispersedphase) is dispersedin the other (the continuousphase). Many emulsions

are oil/water emulsions, with dietary fats being one common type of oil encountered in everyday

life. Examples of emulsions includebutterandmargarine, milkand cream, and vinaigrettes; the

photo-sensitive side ofphotographic film, magmas and cutting fluid formetal working. In butter

and margarine, fat surrounds droplets of water (a water-in-oil emulsion). In milk and cream, water

surrounds droplets of fat (an oil-in-water emulsion). In certain types of magma, globules of liquid

NiFe may be dispersed within a continuous phase of liquid silicates. Emulsification is the process

by which emulsions are prepared.

Emulsion is also a term used in thehydrocarbon industry as untreated well production that consists

primarily ofcrude oil and water.[citation needed]

Emulsions tend to have a cloudy appearance, because the manyphase interfaces(the boundary

between the phases is called the interface)scatterlight that passes through the emulsion. Emulsions

are unstable and thus do not form spontaneously. Energy input through shaking, stirring,

homogenizing, or spray processes are needed to form an emulsion. Over time, emulsions tend to

revert to the stable state of the phases comprising the emulsion. Surface active substances

(surfactants) can increase the kinetic stability of emulsions greatly so that, once formed, the

emulsion does not change significantly over years of storage. Vinaigrette is an example of an

unstable emulsion that will quickly separate unless shaken continuously. This phenomenon is calledcoalescence, and happens when small droplets recombine to form bigger ones. Emulsions can also

suffer from creaming, the migration of one of the substances to the top of the emulsion under the

influence ofbuoyancy orcentripetal forcewhen acentrifugeis used.

Emulsions are part of a more general class of two-phase systems of matter called colloids. Although

the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that

both the dispersed and the continuous phase areliquid.

There are three types of emulsion instability: flocculation, where the particles form clumps;

creaming, where the particles concentrate towards the surface (or bottom, depending on the relative

density of the two phases) of the mixture while staying separated; and breaking andcoalescence

where the particles coalesce and form a layer of liquid.Whether an emulsion turns into a water-in-oil emulsion or an oil-in-water emulsion depends on the

volume fraction of both phases and on the type of emulsifier. Generally, the Bancroft rule applies:

emulsifiers and emulsifying particles tend to promote dispersion of the phase in which they do not

dissolve very well; for example, proteins dissolve better in water than in oil and so tend to form oil-

in-water emulsions (that is they promote the dispersion of oil droplets throughout a continuous

phase of water).

The basic color of emulsions iswhite. If the emulsion is dilute, the Tyndall effectwill scatter the

light and distort the color toblue; if it is concentrated, the color will be distorted towards yellow.

This phenomenon is easily observable on comparing skimmed milk(with no or little fat) tocream

(high concentration of milk fat). Microemulsions and nanoemulsions tend to appear clear due to thesmall size of the disperse phase.
http://en.wikipedia.org/w/index.php?title=Food_additive&action=edit&section=3http://en.wikipedia.org/wiki/ISOhttp://en.wikipedia.org/wiki/Food_additive#cite_note-scfa-7http://en.wikipedia.org/wiki/IPAhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-0http://en.wikipedia.org/wiki/Immisciblehttp://en.wikipedia.org/wiki/Phase_(matter)http://en.wikipedia.org/wiki/Dispersionhttp://en.wikipedia.org/wiki/Dispersionhttp://en.wikipedia.org/wiki/Phase_(matter)http://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Margarinehttp://en.wikipedia.org/wiki/Margarinehttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Vinaigrette_(food)http://en.wikipedia.org/wiki/Photographic_filmhttp://en.wikipedia.org/wiki/Photographic_filmhttp://en.wikipedia.org/wiki/Magmahttp://en.wikipedia.org/wiki/Cutting_fluidhttp://en.wikipedia.org/wiki/Metal_workinghttp://en.wikipedia.org/wiki/NiFehttp://en.wikipedia.org/wiki/Silicatehttp://en.wikipedia.org/wiki/Hydrocarbonhttp://en.wikipedia.org/wiki/Hydrocarbonhttp://en.wikipedia.org/wiki/Oil_wellhttp://en.wikipedia.org/wiki/Crude_oilhttp://en.wikipedia.org/wiki/Wikipedia:Citation_neededhttp://en.wikipedia.org/wiki/Phase_boundaryhttp://en.wikipedia.org/wiki/Phase_boundaryhttp://en.wikipedia.org/wiki/Scatteringhttp://en.wikipedia.org/wiki/Scatteringhttp://en.wikipedia.org/wiki/Homogenization_(chemistry)http://en.wikipedia.org/wiki/Surfactanthttp://en.wikipedia.org/wiki/Vinaigrette_(food)http://en.wikipedia.org/wiki/Coalescence_(meteorology)http://en.wikipedia.org/wiki/Creaming_(chemistry)http://en.wikipedia.org/wiki/Buoyancyhttp://en.wikipedia.org/wiki/Centripetal_forcehttp://en.wikipedia.org/wiki/Centripetal_forcehttp://en.wikipedia.org/wiki/Centrifugehttp://en.wikipedia.org/wiki/Centrifugehttp://en.wikipedia.org/wiki/Centrifugehttp://en.wikipedia.org/wiki/Colloidhttp://en.wikipedia.org/wiki/Liquidhttp://en.wikipedia.org/wiki/Liquidhttp://en.wikipedia.org/wiki/Flocculationhttp://en.wikipedia.org/wiki/Flocculationhttp://en.wikipedia.org/wiki/Creaminghttp://en.wikipedia.org/wiki/Coalescencehttp://en.wikipedia.org/wiki/Coalescencehttp://en.wikipedia.org/wiki/Bancroft_rulehttp://en.wikipedia.org/wiki/Whitehttp://en.wikipedia.org/wiki/Whitehttp://en.wikipedia.org/wiki/Tyndall_effecthttp://en.wikipedia.org/wiki/Tyndall_effecthttp://en.wikipedia.org/wiki/Bluehttp://en.wikipedia.org/wiki/Yellowhttp://en.wikipedia.org/wiki/Skimmed_milkhttp://en.wikipedia.org/wiki/Skimmed_milkhttp://en.wikipedia.org/wiki/Creamhttp://en.wikipedia.org/wiki/Creamhttp://en.wikipedia.org/wiki/Microemulsionhttp://en.wikipedia.org/w/index.php?title=Food_additive&action=edit&section=3http://en.wikipedia.org/wiki/ISOhttp://en.wikipedia.org/wiki/Food_additive#cite_note-scfa-7http://en.wikipedia.org/wiki/IPAhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-0http://en.wikipedia.org/wiki/Immisciblehttp://en.wikipedia.org/wiki/Phase_(matter)http://en.wikipedia.org/wiki/Dispersionhttp://en.wikipedia.org/wiki/Phase_(matter)http://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Margarinehttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Vinaigrette_(food)http://en.wikipedia.org/wiki/Photographic_filmhttp://en.wikipedia.org/wiki/Magmahttp://en.wikipedia.org/wiki/Cutting_fluidhttp://en.wikipedia.org/wiki/Metal_workinghttp://en.wikipedia.org/wiki/NiFehttp://en.wikipedia.org/wiki/Silicatehttp://en.wikipedia.org/wiki/Hydrocarbonhttp://en.wikipedia.org/wiki/Oil_wellhttp://en.wikipedia.org/wiki/Crude_oilhttp://en.wikipedia.org/wiki/Wikipedia:Citation_neededhttp://en.wikipedia.org/wiki/Phase_boundaryhttp://en.wikipedia.org/wiki/Scatteringhttp://en.wikipedia.org/wiki/Homogenization_(chemistry)http://en.wikipedia.org/wiki/Surfactanthttp://en.wikipedia.org/wiki/Vinaigrette_(food)http://en.wikipedia.org/wiki/Coalescence_(meteorology)http://en.wikipedia.org/wiki/Creaming_(chemistry)http://en.wikipedia.org/wiki/Buoyancyhttp://en.wikipedia.org/wiki/Centripetal_forcehttp://en.wikipedia.org/wiki/Centrifugehttp://en.wikipedia.org/wiki/Colloidhttp://en.wikipedia.org/wiki/Liquidhttp://en.wikipedia.org/wiki/Flocculationhttp://en.wikipedia.org/wiki/Creaminghttp://en.wikipedia.org/wiki/Coalescencehttp://en.wikipedia.org/wiki/Bancroft_rulehttp://en.wikipedia.org/wiki/Whitehttp://en.wikipedia.org/wiki/Tyndall_effecthttp://en.wikipedia.org/wiki/Bluehttp://en.wikipedia.org/wiki/Yellowhttp://en.wikipedia.org/wiki/Skimmed_milkhttp://en.wikipedia.org/wiki/Creamhttp://en.wikipedia.org/wiki/Microemulsion


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[edit] Emulsifier

An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion, frequently a

surfactant. Examples of food emulsifiers are egg yolk(where the main emulsifying chemical is

lecithin), honey, andmustard, where a variety of chemicals in the mucilage surrounding the seed

hull act as emulsifiers;proteins and low-molecular weight emulsifiers are common as well. Soy

lecithin is another emulsifier and thickener. In some cases, particles can stabilize emulsions as well

through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauceareoil-in-water emulsions that are stabilized with egg yolklecithin.Detergents are another class of

surfactant, and will physically interact with both oil and water, thus stabilizing the interface

between oil or water droplets in suspension. This principle is exploited insoap to remove grease for

the purpose ofcleaning. A wide variety of emulsifiers are used inpharmacy to prepare emulsions

such as creams and lotions. Common examples include emulsifying wax,cetearyl alcohol,

polysorbate 20, and ceteareth 20.[2] Sometimes the inner phase itself can act as an emulsifier, and

the result is nanoemulsion - the inner state disperses into nano-size droplets within the outer phase.

A well-known example of this phenomenon, the ouzo effect, happens whenwateris poured in a

strong alcoholic anise-based beverage, such as ouzo,pastis, arakorraki. The anisolic compounds,

which are soluble in ethanol, now form nano-sized droplets and emulgate within the water. The

colour of such diluted drink is opaque and milky.
http://toggletoc%28%29/http://en.wikipedia.org/wiki/Emulsifier#Emulsifierhttp://en.wikipedia.org/wiki/Emulsifier#Emulsifierhttp://en.wikipedia.org/wiki/Emulsifier#Emulsifierhttp://en.wikipedia.org/wiki/Emulsifier#In_medicinehttp://en.wikipedia.org/wiki/Emulsifier#In_medicinehttp://en.wikipedia.org/wiki/Emulsifier#In_medicinehttp://en.wikipedia.org/wiki/Emulsifier#In_fire_fightinghttp://en.wikipedia.org/wiki/Emulsifier#In_fire_fightinghttp://en.wikipedia.org/wiki/Emulsifier#See_alsohttp://en.wikipedia.org/wiki/Emulsifier#See_alsohttp://en.wikipedia.org/wiki/Emulsifier#Referenceshttp://en.wikipedia.org/wiki/Emulsifier#Referenceshttp://en.wikipedia.org/wiki/Emulsifier#Referenceshttp://en.wikipedia.org/w/index.php?title=Emulsion&action=edit&section=1http://en.wikipedia.org/wiki/Surfactanthttp://en.wikipedia.org/wiki/Egg_yolkhttp://en.wikipedia.org/wiki/Lecithinhttp://en.wikipedia.org/wiki/Mustard_seedhttp://en.wikipedia.org/wiki/Mustard_seedhttp://en.wikipedia.org/wiki/Mustard_seedhttp://en.wikipedia.org/wiki/Mucilagehttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Pickering_emulsionhttp://en.wikipedia.org/wiki/Pickering_emulsionhttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Hollandaise_saucehttp://en.wikipedia.org/wiki/Hollandaise_saucehttp://en.wikipedia.org/wiki/Lecithinhttp://en.wikipedia.org/wiki/Lecithinhttp://en.wikipedia.org/wiki/Detergenthttp://en.wikipedia.org/wiki/Detergenthttp://en.wikipedia.org/wiki/Cooking_oilhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Soaphttp://en.wikipedia.org/wiki/Soaphttp://en.wikipedia.org/wiki/Yellow_greasehttp://en.wikipedia.org/wiki/Cleaninghttp://en.wikipedia.org/wiki/Cleaninghttp://en.wikipedia.org/wiki/Pharmacyhttp://en.wikipedia.org/wiki/Cream_(pharmaceutical)http://en.wikipedia.org/wiki/Lotionhttp://en.wikipedia.org/wiki/Emulsifying_waxhttp://en.wikipedia.org/wiki/Emulsifying_waxhttp://en.wikipedia.org/wiki/Cetearyl_alcoholhttp://en.wikipedia.org/wiki/Polysorbate_20http://en.wikipedia.org/wiki/Cetearethhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-1http://en.wikipedia.org/wiki/Emulsifier#cite_note-1http://en.wikipedia.org/wiki/Nanoemulsionhttp://en.wikipedia.org/wiki/Ouzo_effecthttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Anisehttp://en.wikipedia.org/wiki/Ouzohttp://en.wikipedia.org/wiki/Ouzohttp://en.wikipedia.org/wiki/Pastishttp://en.wikipedia.org/wiki/Arak_(distilled_beverage)http://en.wikipedia.org/wiki/Arak_(distilled_beverage)http://en.wikipedia.org/wiki/Rakihttp://en.wikipedia.org/wiki/Ethanolhttp://toggletoc%28%29/http://en.wikipedia.org/wiki/Emulsifier#Emulsifierhttp://en.wikipedia.org/wiki/Emulsifier#Emulsifierhttp://en.wikipedia.org/wiki/Emulsifier#Emulsifierhttp://en.wikipedia.org/wiki/Emulsifier#In_medicinehttp://en.wikipedia.org/wiki/Emulsifier#In_medicinehttp://en.wikipedia.org/wiki/Emulsifier#In_medicinehttp://en.wikipedia.org/wiki/Emulsifier#In_fire_fightinghttp://en.wikipedia.org/wiki/Emulsifier#In_fire_fightinghttp://en.wikipedia.org/wiki/Emulsifier#See_alsohttp://en.wikipedia.org/wiki/Emulsifier#See_alsohttp://en.wikipedia.org/wiki/Emulsifier#Referenceshttp://en.wikipedia.org/wiki/Emulsifier#Referenceshttp://en.wikipedia.org/wiki/Emulsifier#Referenceshttp://en.wikipedia.org/w/index.php?title=Emulsion&action=edit&section=1http://en.wikipedia.org/wiki/Surfactanthttp://en.wikipedia.org/wiki/Egg_yolkhttp://en.wikipedia.org/wiki/Lecithinhttp://en.wikipedia.org/wiki/Mustard_seedhttp://en.wikipedia.org/wiki/Mucilagehttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Pickering_emulsionhttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Hollandaise_saucehttp://en.wikipedia.org/wiki/Lecithinhttp://en.wikipedia.org/wiki/Detergenthttp://en.wikipedia.org/wiki/Cooking_oilhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Soaphttp://en.wikipedia.org/wiki/Yellow_greasehttp://en.wikipedia.org/wiki/Cleaninghttp://en.wikipedia.org/wiki/Pharmacyhttp://en.wikipedia.org/wiki/Cream_(pharmaceutical)http://en.wikipedia.org/wiki/Lotionhttp://en.wikipedia.org/wiki/Emulsifying_waxhttp://en.wikipedia.org/wiki/Cetearyl_alcoholhttp://en.wikipedia.org/wiki/Polysorbate_20http://en.wikipedia.org/wiki/Cetearethhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-1http://en.wikipedia.org/wiki/Nanoemulsionhttp://en.wikipedia.org/wiki/Ouzo_effecthttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Anisehttp://en.wikipedia.org/wiki/Ouzohttp://en.wikipedia.org/wiki/Pastishttp://en.wikipedia.org/wiki/Arak_(distilled_beverage)http://en.wikipedia.org/wiki/Rakihttp://en.wikipedia.org/wiki/Ethanol


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[edit] In medicine

20 ml ampule of 1%propofol emulsion suitable forintravenous injection. The manufacturers

emulsify the lipid soluble propofol in a mixture of water, soy oil and egglecithin.

Inpharmaceutics, hairstyling,personal hygiene andcosmetics, emulsions are frequently used.

These are usually oil and water emulsions, but which is dispersed and which is continuous depends

on thepharmaceutical formulation. These emulsions may be called creams, ointments,liniments

(balms),pastes, filmsorliquids, depending mostly on their oil and water proportions and theirroute

of administration.[3][4] The first 4 aretopicaldosage forms, and may be used on the surface of theskin, transdermally, ophthalmically, rectally orvaginally. A very liquidy emulsion may also be used

orally, or it may be injected using various routes (typically intravenouslyorintramuscularly).[3]

Popular medicated emulsions include calamine lotion,cod liver oil,Polysporin,cortisol cream,

Canesten and Fleet.

Microemulsions are used to delivervaccinesand kill microbes.[5] Typically, the emulsions used in

these techniques are nanoemulsions ofsoybean oil, with particles that are 400-600 nm in diameter.

[6] The process is not chemical, as with other types ofantimicrobial treatments, but physical. The

smaller the droplet, the greater the surface tension and thus the greater the force to merge with other

lipids. The oil is emulsified using ahigh shear mixerwith detergents to stabilize the emulsion, so

when they encounter the lipids in the membrane or envelope ofbacteria orviruses, they force thelipids to merge with themselves. On a mass scale, this effectively disintegrates the membrane and

kills the pathogen. This soybean oil emulsion does not harm normal human cells nor the cells of

most otherhigher organisms. The exceptions are sperm cellsandblood cells, which are vulnerable

to nanoemulsions due to their membrane structures. For this reason, these nanoemulsions are not

currently used intravenously. The most effective application of this type of nanoemulsion is for the

disinfection ofsurfaces. Some types of nanoemulsions have been shown to effectively destroy HIV-

1 and varioustuberculosis pathogens, for example, on non-poroussurfaces.

[edit] In fire fighting

Emulsifying agents are effective at extinguishing fires on small thin layer spills of flammableliquids (Class B fires). Extinguishment is achieved by encapsulating the fuel in a fuel-water

emulsion thereby trapping the flammable vapors in the water phase. This emulsion is achieved by
http://en.wikipedia.org/w/index.php?title=Emulsion&action=edit&section=2http://en.wikipedia.org/wiki/Propofolhttp://en.wikipedia.org/wiki/Intravenoushttp://en.wikipedia.org/wiki/Lecithinhttp://en.wikipedia.org/wiki/Lecithinhttp://en.wikipedia.org/wiki/Pharmaceuticshttp://en.wikipedia.org/wiki/Hairstyling_producthttp://en.wikipedia.org/wiki/Personal_hygienehttp://en.wikipedia.org/wiki/Personal_hygienehttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/Pharmaceutical_formulationhttp://en.wikipedia.org/wiki/Pharmaceutical_formulationhttp://en.wikipedia.org/wiki/Pharmaceutical_formulationhttp://en.wikipedia.org/wiki/Cream_(pharmaceutical)http://en.wikipedia.org/wiki/Ointmenthttp://en.wikipedia.org/wiki/Linimenthttp://en.wikipedia.org/wiki/Linimenthttp://en.wikipedia.org/wiki/Paste_(rheology)http://en.wikipedia.org/wiki/Thin_filmhttp://en.wikipedia.org/wiki/Thin_filmhttp://en.wikipedia.org/wiki/Liquidhttp://en.wikipedia.org/wiki/Route_of_administrationhttp://en.wikipedia.org/wiki/Route_of_administrationhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-Aulton-2http://en.wikipedia.org/wiki/Emulsifier#cite_note-Remington-3http://en.wikipedia.org/wiki/Topicalhttp://en.wikipedia.org/wiki/Topicalhttp://en.wikipedia.org/wiki/Dosage_formhttp://en.wikipedia.org/wiki/Skinhttp://en.wikipedia.org/wiki/Transdermalhttp://en.wikipedia.org/wiki/Ophthalmichttp://en.wikipedia.org/wiki/Rectalhttp://en.wikipedia.org/wiki/Vaginahttp://en.wikipedia.org/wiki/Oralhttp://en.wikipedia.org/wiki/Injection_(medicine)http://en.wikipedia.org/wiki/Intravenoushttp://en.wikipedia.org/wiki/Intravenoushttp://en.wikipedia.org/wiki/Intramuscularhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-Aulton-2http://en.wikipedia.org/wiki/Emulsifier#cite_note-Aulton-2http://en.wikipedia.org/wiki/Calamine_lotionhttp://en.wikipedia.org/wiki/Cod_liver_oilhttp://en.wikipedia.org/wiki/Cod_liver_oilhttp://en.wikipedia.org/wiki/Polysporinhttp://en.wikipedia.org/wiki/Polysporinhttp://en.wikipedia.org/wiki/Cortisolhttp://en.wikipedia.org/wiki/Cortisolhttp://en.wikipedia.org/wiki/Canestenhttp://en.wikipedia.org/wiki/Fleet_(laxative)http://en.wikipedia.org/wiki/Vaccinehttp://en.wikipedia.org/wiki/Vaccinehttp://en.wikipedia.org/wiki/Microbehttp://en.wikipedia.org/wiki/Emulsifier#cite_note-4http://en.wikipedia.org/wiki/Soybean_oilhttp://en.wikipedia.org/wiki/Soybean_oilhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-5http://en.wikipedia.org/wiki/Antimicrobialhttp://en.wikipedia.org/wiki/Surface_tensionhttp://en.wikipedia.org/wiki/Lipidshttp://en.wikipedia.org/wiki/High_shear_mixerhttp://en.wikipedia.org/wiki/High_shear_mixerhttp://en.wikipedia.org/wiki/Cell_membranehttp://en.wikipedia.org/wiki/Cell_envelopehttp://en.wikipedia.org/wiki/Virushttp://en.wikipedia.org/wiki/Higher_organismshttp://en.wikipedia.org/wiki/Spermatozoonhttp://en.wikipedia.org/wiki/Spermatozoonhttp://en.wikipedia.org/wiki/Blood_cellshttp://en.wikipedia.org/wiki/Blood_cellshttp://en.wikipedia.org/wiki/Intravenoushttp://en.wikipedia.org/wiki/Intravenoushttp://en.wikipedia.org/wiki/Disinfectionhttp://en.wikipedia.org/wiki/Surfacehttp://en.wikipedia.org/wiki/HIV-1http://en.wikipedia.org/wiki/HIV-1http://en.wikipedia.org/wiki/Tuberculosishttp://en.wikipedia.org/wiki/Tuberculosishttp://en.wikipedia.org/wiki/Poroushttp://en.wikipedia.org/wiki/Poroushttp://en.wikipedia.org/w/index.php?title=Emulsion&action=edit&section=3http://en.wikipedia.org/wiki/File:Propofol.jpghttp://en.wikipedia.org/wiki/File:Propofol.jpghttp://en.wikipedia.org/w/index.php?title=Emulsion&action=edit&section=2http://en.wikipedia.org/wiki/Propofolhttp://en.wikipedia.org/wiki/Intravenoushttp://en.wikipedia.org/wiki/Lecithinhttp://en.wikipedia.org/wiki/Pharmaceuticshttp://en.wikipedia.org/wiki/Hairstyling_producthttp://en.wikipedia.org/wiki/Personal_hygienehttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/Pharmaceutical_formulationhttp://en.wikipedia.org/wiki/Cream_(pharmaceutical)http://en.wikipedia.org/wiki/Ointmenthttp://en.wikipedia.org/wiki/Linimenthttp://en.wikipedia.org/wiki/Paste_(rheology)http://en.wikipedia.org/wiki/Thin_filmhttp://en.wikipedia.org/wiki/Liquidhttp://en.wikipedia.org/wiki/Route_of_administrationhttp://en.wikipedia.org/wiki/Route_of_administrationhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-Aulton-2http://en.wikipedia.org/wiki/Emulsifier#cite_note-Remington-3http://en.wikipedia.org/wiki/Topicalhttp://en.wikipedia.org/wiki/Dosage_formhttp://en.wikipedia.org/wiki/Skinhttp://en.wikipedia.org/wiki/Transdermalhttp://en.wikipedia.org/wiki/Ophthalmichttp://en.wikipedia.org/wiki/Rectalhttp://en.wikipedia.org/wiki/Vaginahttp://en.wikipedia.org/wiki/Oralhttp://en.wikipedia.org/wiki/Injection_(medicine)http://en.wikipedia.org/wiki/Intravenoushttp://en.wikipedia.org/wiki/Intramuscularhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-Aulton-2http://en.wikipedia.org/wiki/Calamine_lotionhttp://en.wikipedia.org/wiki/Cod_liver_oilhttp://en.wikipedia.org/wiki/Polysporinhttp://en.wikipedia.org/wiki/Cortisolhttp://en.wikipedia.org/wiki/Canestenhttp://en.wikipedia.org/wiki/Fleet_(laxative)http://en.wikipedia.org/wiki/Vaccinehttp://en.wikipedia.org/wiki/Microbehttp://en.wikipedia.org/wiki/Emulsifier#cite_note-4http://en.wikipedia.org/wiki/Soybean_oilhttp://en.wikipedia.org/wiki/Emulsifier#cite_note-5http://en.wikipedia.org/wiki/Antimicrobialhttp://en.wikipedia.org/wiki/Surface_tensionhttp://en.wikipedia.org/wiki/Lipidshttp://en.wikipedia.org/wiki/High_shear_mixerhttp://en.wikipedia.org/wiki/Cell_membranehttp://en.wikipedia.org/wiki/Cell_envelopehttp://en.wikipedia.org/wiki/Virushttp://en.wikipedia.org/wiki/Higher_organismshttp://en.wikipedia.org/wiki/Spermatozoonhttp://en.wikipedia.org/wiki/Blood_cellshttp://en.wikipedia.org/wiki/Intravenoushttp://en.wikipedia.org/wiki/Disinfectionhttp://en.wikipedia.org/wiki/Surfacehttp://en.wikipedia.org/wiki/HIV-1http://en.wikipedia.org/wiki/HIV-1http://en.wikipedia.org/wiki/Tuberculosishttp://en.wikipedia.org/wiki/Poroushttp://en.wikipedia.org/w/index.php?title=Emulsion&action=edit&section=3


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[edit] Purpose of food coloring

People associate certain colors with certainflavors, and the color of food can influence the

perceived flavor in anything from candyto wine. [1] For this reason, food manufacturers add dyes

to theirproducts. Sometimes the aim is to simulate a color that is perceived by the consumer as

natural, such as adding red coloring to glac cherries (which would otherwise be beige), but

sometimes it is for effect, like the green ketchup that Heinz launched in 2000.While most consumers are aware that food with bright or unnatural colors (such as the green

ketchup mentioned above, or children's cereals such asFroot Loops) likely contain food coloring,

far fewer people know that seemingly "natural" foods such as oranges and salmon are sometimes

also dyed to mask natural variations in color.[2] Color variation in foods throughout the seasons and

the effects ofprocessing and storage often make color addition commercially advantageous to

maintain the color expected or preferred by the consumer. Some of the primary reasons include:

Offsetting color loss due to light, air, extremes of temperature, moisture, and storage

conditions.

Masking natural variations in color.

Enhancing naturally occurring colors. Providing identity to foods.

Protecting flavors and vitamins from damage by light.

Decorative or artistic purposes such as cake icing.

[edit] Regulation

Food colorings are tested for safety by various bodies around the world and sometimes different

bodies have different views on food color safety. In the United States,FD&C numbers (which

generally indicates that the FDA has approved the colorant for use in foods, drugs and cosmetics)

are given to approved synthetic food dyes that do not exist in nature, while in the European Union,E numbers are used for all additives, both synthetic and natural, that are approved in food

applications.

Most other countries have their own regulations and list of food colors which can be used in various

applications, including maximum daily intake limits.

Natural colors are not required to be tested by a number of regulatory bodies throughout the world,

including the United States FDA. The FDA lists "color additives exempt from certification" for food

in subpart A ofthe Code of Federal Regulations - Title 21 Part 73. However, this list contains

substances which may have synthetic origins.

[edit] Natural food dyes

A growing number of natural food dyes are being commercially produced, partly due to consumer

concerns surrounding synthetic dyes. Some examples include:

Caramel coloring, made from caramelizedsugar, used in colaproducts and also in

cosmetics.

Annatto, a reddish-orange dye made from the seed of the Achiote.

A green dye made fromchlorellaalgae.

Cochineal, a red dye derived from the cochineal insect,Dactylopius coccus.

Betanin extracted frombeets.

Turmeric

Saffron

Paprika
http://en.wikipedia.org/wiki/Food_coloring#Criticism_and_health_implicationshttp://en.wikipedia.org/wiki/Food_coloring#Criticism_and_health_implicationshttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Food_coloring#Criticism_and_health_implicationshttp://en.wikipedia.org/wiki/Confectioneryhttp://en.wikipedia.org/wiki/Confectioneryhttp://en.wikipedia.org/wiki/Winehttp://en.wikipedia.org/wiki/Food_coloring#cite_note-0http://en.wikipedia.org/wiki/Food_coloring#See_alsohttp://en.wikipedia.org/wiki/Food_coloring#See_alsohttp://en.wikipedia.org/wiki/Candied_fruithttp://en.wikipedia.org/wiki/Food_coloring#Referenceshttp://en.wikipedia.org/wiki/Ketchuphttp://en.wikipedia.org/wiki/H._J._Heinz_Companyhttp://en.wikipedia.org/wiki/Food_coloring#Referenceshttp://en.wikipedia.org/wiki/Food_coloring#Referenceshttp://en.wikipedia.org/wiki/Froot_Loopshttp://en.wikipedia.org/wiki/Froot_Loopshttp://en.wikipedia.org/wiki/Food_coloring#External_linkshttp://en.wikipedia.org/wiki/Food_coloring#External_linkshttp://en.wikipedia.org/wiki/Food_coloring#cite_note-fdacf-1http://en.wikipedia.org/wiki/Food_coloring#External_linkshttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=2http://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Acthttp://en.wikipedia.org/wiki/Food_and_Drug_Administration_(United_States)http://en.wikipedia.org/wiki/Drughttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/E_numberhttp://www.access.gpo.gov/nara/cfr/waisidx_01/21cfr73_01.htmlhttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=3http://en.wikipedia.org/wiki/Caramel_coloringhttp://en.wikipedia.org/wiki/Caramelizationhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Colahttp://en.wikipedia.org/wiki/Colahttp://en.wikipedia.org/wiki/Annattohttp://en.wikipedia.org/wiki/Achiotehttp://en.wikipedia.org/wiki/Achiotehttp://en.wikipedia.org/wiki/Chlorellahttp://en.wikipedia.org/wiki/Chlorellahttp://en.wikipedia.org/wiki/Algaehttp://en.wikipedia.org/wiki/Algaehttp://en.wikipedia.org/wiki/Cochinealhttp://en.wikipedia.org/wiki/Betaninhttp://en.wikipedia.org/wiki/Beethttp://en.wikipedia.org/wiki/Beethttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Paprikahttp://en.wikipedia.org/wiki/Food_coloring#Other_useshttp://en.wikipedia.org/wiki/Food_coloring#Criticism_and_health_implicationshttp://en.wikipedia.org/wiki/Food_coloring#See_alsohttp://en.wikipedia.org/wiki/Food_coloring#Referenceshttp://en.wikipedia.org/wiki/Food_coloring#External_linkshttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=1http://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Confectioneryhttp://en.wikipedia.org/wiki/Winehttp://en.wikipedia.org/wiki/Food_coloring#cite_note-0http://en.wikipedia.org/wiki/Candied_fruithttp://en.wikipedia.org/wiki/Ketchuphttp://en.wikipedia.org/wiki/H._J._Heinz_Companyhttp://en.wikipedia.org/wiki/Froot_Loopshttp://en.wikipedia.org/wiki/Food_coloring#cite_note-fdacf-1http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=2http://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Acthttp://en.wikipedia.org/wiki/Food_and_Drug_Administration_(United_States)http://en.wikipedia.org/wiki/Drughttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/E_numberhttp://www.access.gpo.gov/nara/cfr/waisidx_01/21cfr73_01.htmlhttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=3http://en.wikipedia.org/wiki/Caramel_coloringhttp://en.wikipedia.org/wiki/Caramelizationhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Colahttp://en.wikipedia.org/wiki/Annattohttp://en.wikipedia.org/wiki/Achiotehttp://en.wikipedia.org/wiki/Chlorellahttp://en.wikipedia.org/wiki/Algaehttp://en.wikipedia.org/wiki/Cochinealhttp://en.wikipedia.org/wiki/Betaninhttp://en.wikipedia.org/wiki/Beethttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Paprika


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Elderberryjuice

To ensure reproducibility, the colored components of these substances are often provided in highly

purified form, and for increased stability and convenience, they can be formulated in suitable carrier

materials (solid and liquid).

[edit] Artificial coloring in United StatesSeven dyes were initially approved under the Pure Food and Drug Act of 1906, but several have

been delisted and replacements have been found.[3]

[edit] Current seven

In the USA, the following seven artificial colorings are permitted in food (the most common in

bold) as of 2007[update]:

FD&C Blue No. 1 Brilliant Blue FCF, E133 (Blue shade)

FD&C Blue No. 2 Indigotine,E132 (Dark Blue shade)

FD&C Green No. 3 Fast Green FCF,E143 (Bluish green shade)

FD&C Red No. 40 Allura Red AC, E129 (Red shade)

FD&C Red No. 3 Erythrosine, E127 (Pink shade) [4]

FD&C Yellow No. 5 Tartrazine,E102(Yellow shade)

FD&C Yellow No. 6 Sunset Yellow FCF, E110 (Orange shade)

The above are known as "primary colors"; when they are mixed to produce other colors, those

colors are then known as "secondary colors".

[edit] Delisted

FD&C Red No. 2 Amaranth (dye)

FD&C Red No. 4 [5]

FD&C Red No. 32 was used to color Florida oranges. [3][5]

FD&C Orange No. 1, was one of the first water soluble dyes to be commercialized, and one

of seven original food dyes allowed under the Pure Food and Drug Act of June 30, 1906.[3]

[5]

FD&C Orange No. 2 was used to color Florida oranges. [3]

FD&C Yellows No. 1, 2, 3, and 4 [5]

FD&C Violet No. 1[5]

[edit] Dyes and lakes

Color additives are available for use in food as either "dyes" or "lakes".

Dyesdissolve in water, but are notsoluble inoil. Dyes are manufactured as powders, granules,

liquids or other special purpose forms. They can be used in beverages, dry mixes, baked goods,

confections, dairy products, pet foods, and a variety of other products. Dyes also have side effects

which lakes do not, including the fact that large amounts of dyes ingested can color stools.

Lakes are the combination of dyes and insoluble material. Lakes tint by dispersion. Lakes are not

oil soluble, but are oil dispersible. Lakes are more stable than dyes and are ideal for coloring

products containing fats and oils or items lacking sufficient moisture to dissolve dyes. Typical uses

include coated tablets, cake and doughnut mixes, hard candies and chewing gums, lipsticks, soaps,

shampoos, talc, etc.
http://en.wikipedia.org/wiki/Elderberryhttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=4http://en.wikipedia.org/wiki/Pure_Food_and_Drug_Acthttp://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=5http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edithttp://en.wikipedia.org/wiki/FD%26Chttp://en.wikipedia.org/wiki/Brilliant_Blue_FCFhttp://en.wikipedia.org/wiki/E133http://en.wikipedia.org/wiki/E132http://en.wikipedia.org/wiki/E132http://en.wikipedia.org/wiki/Fast_Green_FCFhttp://en.wikipedia.org/wiki/E143http://en.wikipedia.org/wiki/E143http://en.wikipedia.org/wiki/Allura_Red_AChttp://en.wikipedia.org/wiki/E129http://en.wikipedia.org/wiki/Erythrosinehttp://en.wikipedia.org/wiki/E127http://en.wikipedia.org/wiki/Food_coloring#cite_note-3http://en.wikipedia.org/wiki/Tartrazinehttp://en.wikipedia.org/wiki/Tartrazinehttp://en.wikipedia.org/wiki/E102http://en.wikipedia.org/wiki/E102http://en.wikipedia.org/wiki/Sunset_Yellow_FCFhttp://en.wikipedia.org/wiki/E110http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=6http://en.wikipedia.org/wiki/Amaranth_(dye)http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/w/index.php?title=FD%26C_Red_No._32&action=edit&redlink=1http://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/wiki/FD%26C_Orange_No._1http://en.wikipedia.org/wiki/Pure_Food_and_Drug_Acthttp://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/w/index.php?title=FD%26C_Orange_No._2&action=edit&redlink=1http://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=7http://en.wikipedia.org/wiki/Dyehttp://en.wikipedia.org/wiki/Lake_pigmenthttp://en.wikipedia.org/wiki/Solvationhttp://en.wikipedia.org/wiki/Solvationhttp://en.wikipedia.org/wiki/Solubilityhttp://en.wikipedia.org/wiki/Solubilityhttp://en.wikipedia.org/wiki/Oilhttp://en.wikipedia.org/wiki/Oilhttp://en.wikipedia.org/wiki/Dispersionhttp://en.wikipedia.org/wiki/Dispersionhttp://en.wikipedia.org/wiki/Elderberryhttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=4http://en.wikipedia.org/wiki/Pure_Food_and_Drug_Acthttp://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=5http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edithttp://en.wikipedia.org/wiki/FD%26Chttp://en.wikipedia.org/wiki/Brilliant_Blue_FCFhttp://en.wikipedia.org/wiki/E133http://en.wikipedia.org/wiki/E132http://en.wikipedia.org/wiki/Fast_Green_FCFhttp://en.wikipedia.org/wiki/E143http://en.wikipedia.org/wiki/Allura_Red_AChttp://en.wikipedia.org/wiki/E129http://en.wikipedia.org/wiki/Erythrosinehttp://en.wikipedia.org/wiki/E127http://en.wikipedia.org/wiki/Food_coloring#cite_note-3http://en.wikipedia.org/wiki/Tartrazinehttp://en.wikipedia.org/wiki/E102http://en.wikipedia.org/wiki/Sunset_Yellow_FCFhttp://en.wikipedia.org/wiki/E110http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=6http://en.wikipedia.org/wiki/Amaranth_(dye)http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/w/index.php?title=FD%26C_Red_No._32&action=edit&redlink=1http://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/wiki/FD%26C_Orange_No._1http://en.wikipedia.org/wiki/Pure_Food_and_Drug_Acthttp://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/w/index.php?title=FD%26C_Orange_No._2&action=edit&redlink=1http://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-2http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/wiki/Food_coloring#cite_note-eb-4http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=7http://en.wikipedia.org/wiki/Dyehttp://en.wikipedia.org/wiki/Lake_pigmenthttp://en.wikipedia.org/wiki/Solvationhttp://en.wikipedia.org/wiki/Solubilityhttp://en.wikipedia.org/wiki/Oilhttp://en.wikipedia.org/wiki/Dispersion


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[edit] Other uses

Because food dyes are generally safer to use than normal artistic dyes and pigments, some artists

have used food coloring as a means of making pictures, especially in forms such as body-painting.

Food colorings can be used todye fabric, but are usually not wash-fast when used on cotton, hemp

and other plant fibers. Some food dyes can be fixed on Nylon and animal fibers. Red food dye is

often used astheatrical blood.

[edit] Criticism and health implications

Though past research showed no correlation between Attention-deficit hyperactivity disorder

(ADHD) and food dyes,[6][7] new studies now point to synthetic preservatives and artificial

coloring agents as aggravating ADD and ADHD symptoms, both in those affected by these

disorders and in the general population.[8][9] Older studies were inconclusive quite possibly due to

inadequate clinical methods of measuring offending behavior. Parental reports were more accurate

indicators of the presence of additives than clinical tests.[10]Several major studies show academic

performance increased and disciplinary problems decreased in large non-ADD student populationswhen artificial ingredients, including artificial colors, were eliminated from school food programs.

[11][12]

Norwaybanned all products containing coal tar and coal tar derivatives in 1978. New

legislation lifted this ban in 2001 after EU regulations. As such, many FD&C approved

colorings have been banned.

Tartrazine causes hives in less than 0.01% of those exposed to it.[2]

Erythrosine is linked tothyroidtumors in rats.[13]

Cochineal, also known as carmine, is derived from insects and therefore is neithervegan nor

vegetarian. It has also been known to cause severe, even life-threatening, allergic reactions

in rare cases.[14]This criticism originated during the 1950s. In effect, many foods that used dye (such as red velvet

cake) became less popular.

Brilliant Blue (BBG) food coloring was cited in a recent study in which rats that had suffered a

spinal injury were given an injection of the dye immediately after the injury, and were able to regain

or retain motor control. BBG helps protect spine from ATP (adenosine triphosphate), which the

body sends to the area after a spinal injury, which further damages the spine by killing motor

neurons at the site of the injury [15]

natriumglutamat

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium saltof the non-

essentialamino acidglutamic acid. It is used as afood additiveand is commonly marketed as a

flavour enhancer. It has the HS code 29224220 and the E numberE621. Trade names of

monosodium glutamate includeAjinomoto, Vetsin, andAccent. It was once predominantly made

from wheat gluten, but is now mostly made from bacterial fermentation; it is acceptable for celiacs

following a gluten-free diet.[1][2][3][4]

Although traditional Asian cuisine had often used seaweedextract, which contains high

concentrations of glutamic acid, MSG was not isolated until 1907 by Kikunae Ikeda. MSG was

subsequently patented by Ajinomoto Corporation ofJapanin 1909. In its pure form, it appears as awhite crystalline powder; when immersed in water or saliva, it rapidly dissociates into sodium

cations and glutamateanions (glutamate is the anionic form ofglutamic acid, a naturally occurring
http://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=8http://en.wikipedia.org/wiki/Dyeinghttp://en.wikipedia.org/wiki/Dyeinghttp://en.wikipedia.org/wiki/Theatrical_bloodhttp://en.wikipedia.org/wiki/Theatrical_bloodhttp://en.wikipedia.org/wiki/Theatrical_bloodhttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=9http://en.wikipedia.org/wiki/Attention-deficit_hyperactivity_disorderhttp://en.wikipedia.org/wiki/Food_coloring#cite_note-5http://en.wikipedia.org/wiki/Food_coloring#cite_note-6http://en.wikipedia.org/wiki/Food_coloring#cite_note-7http://en.wikipedia.org/wiki/Food_coloring#cite_note-8http://en.wikipedia.org/wiki/Food_coloring#cite_note-9http://en.wikipedia.org/wiki/Food_coloring#cite_note-9http://en.wikipedia.org/wiki/Food_coloring#cite_note-10http://en.wikipedia.org/wiki/Food_coloring#cite_note-11http://en.wikipedia.org/wiki/Norwayhttp://en.wikipedia.org/wiki/Tartrazinehttp://en.wikipedia.org/wiki/Hiveshttp://en.wikipedia.org/wiki/Food_coloring#cite_note-fdacf-1http://en.wikipedia.org/wiki/Erythrosinehttp://en.wikipedia.org/wiki/Thyroidhttp://en.wikipedia.org/wiki/Thyroidhttp://en.wikipedia.org/wiki/Tumorhttp://en.wikipedia.org/wiki/Food_coloring#cite_note-12http://en.wikipedia.org/wiki/Cochinealhttp://en.wikipedia.org/wiki/Carminehttp://en.wikipedia.org/wiki/Veganhttp://en.wikipedia.org/wiki/Vegetarianhttp://en.wikipedia.org/wiki/Allergic_reactionshttp://en.wikipedia.org/wiki/Food_coloring#cite_note-13http://en.wikipedia.org/wiki/Food_coloring#cite_note-13http://en.wikipedia.org/wiki/Red_velvet_cakehttp://en.wikipedia.org/wiki/Red_velvet_cakehttp://en.wikipedia.org/wiki/Brilliant_Blue_Ghttp://en.wikipedia.org/wiki/Food_coloring#cite_note-14http://en.wikipedia.org/wiki/Sodium_salthttp://en.wikipedia.org/wiki/Sodium_salthttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Glutamic_acidhttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Flavour_enhancerhttp://en.wikipedia.org/wiki/Harmonized_System_Codehttp://en.wikipedia.org/wiki/E_numberhttp://en.wikipedia.org/wiki/Wheat_glutenhttp://en.wikipedia.org/wiki/Monosodium_glutamate#cite_note-0http://en.wikipedia.org/wiki/Monosodium_glutamate#cite_note-1http://en.wikipedia.org/wiki/Monosodium_glutamate#cite_note-2http://en.wikipedia.org/wiki/Monosodium_glutamate#cite_note-3http://en.wikipedia.org/wiki/Seaweedhttp://en.wikipedia.org/wiki/Seaweedhttp://en.wikipedia.org/wiki/Kikunae_Ikedahttp://en.wikipedia.org/wiki/Kikunae_Ikedahttp://en.wikipedia.org/wiki/Ajinomotohttp://en.wikipedia.org/wiki/Empire_of_Japanhttp://en.wikipedia.org/wiki/Empire_of_Japanhttp://en.wikipedia.org/wiki/Sodiumhttp://en.wikipedia.org/wiki/Cationhttp://en.wikipedia.org/wiki/Glutamatehttp://en.wikipedia.org/wiki/Anionhttp://en.wikipedia.org/wiki/Anionhttp://en.wikipedia.org/wiki/Glutamic_acidhttp://en.wikipedia.org/wiki/Glutamic_acidhttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=8http://en.wikipedia.org/wiki/Dyeinghttp://en.wikipedia.org/wiki/Theatrical_bloodhttp://en.wikipedia.org/w/index.php?title=Food_coloring&action=edit&section=9http://en.wikipedia.org/wiki/Attention-deficit_hyperactivity_disorderhttp://en.wikipedia.org/wiki/Food_coloring#cite_note-5http://en.wikipedia.org/wiki/Food_coloring#cite_note-6http://en.wikipedia.org/wiki/Food_coloring#cite_note-7http://en.wikipedia.org/wiki/Food_coloring#cite_note-8http://en.wikipedia.org/wiki/Food_coloring#cite_note-9http://en.wikipedia.org/wiki/Food_coloring#cite_note-10http://en.wikipedia.org/wiki/Food_coloring#cite_note-11http://en.wikipedia.org/wiki/Norwayhttp://en.wikipedia.org/wiki/Tartrazinehttp://en.wikipedia.org/wiki/Hiveshttp://en.wikipedia.org/wiki/Food_coloring#cite_note-fdacf-1http://en.wikipedia.org/wiki/Erythrosinehttp://en.wikipedia.org/wiki/Thyroidhttp://en.wikipedia.org/wiki/Tumorhttp://en.wikipedia.org/wiki/Food_coloring#cite_note-12http://en.wikipedia.org/wiki/Cochinealhttp://en.wikipedia.org/wiki/Carminehttp://en.wikipedia.org/wiki/Veganhttp://en.wikipedia.org/wiki/Vegetarianhttp://en.wikipedia.org/wiki/Allergic_reactionshttp://en.wikipedia.org/wiki/Food_coloring#cite_note-13http://en.wikipedia.org/wiki/Red_velvet_cakehttp://en.wikipedia.org/wiki/Red_velvet_cakehttp://en.wikipedia.org/wiki/Brilliant_Blue_Ghttp://en.wikipedia.org/wiki/Food_coloring#cite_note-14http://en.wikipedia.org/wiki/Sodium_salthttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Glutamic_acidhttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Flavour_enhancerhttp://en.wikipedia.org/wiki/Harmonized_System_Codehttp://en.wikipedia.org/wiki/E_numberhttp://en.wikipedia.org/wiki/Wheat_glutenhttp://en.wikipedia.org/wiki/Monosodium_glutamate#cite_note-0http://en.wikipedia.org/wiki/Monosodium_glutamate#cite_note-1http://en.wikipedia.org/wiki/Monosodium_glutamate#cite_note-2http://en.wikipedia.org/wiki/Monosodium_glutamate#cite_note-3http://en.wikipedia.org/wiki/Seaweedhttp://en.wikipedia.org/wiki/Kikunae_Ikedahttp://en.wikipedia.org/wiki/Ajinomotohttp://en.wikipedia.org/wiki/Empire_of_Japanhttp://en.wikipedia.org/wiki/Sodiumhttp://en.wikipedia.org/wiki/Cationhttp://en.wikipedia.org/wiki/Glutamatehttp://en.wikipedia.org/wiki/Anionhttp://en.wikipedia.org/wiki/Glutamic_acid


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amino acid).
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[edit] Production and chemical properties

MSG is normally obtained by the fermentationofcarbohydrates, using bacterial or yeast species

from genera such asBrevibacterium,Arthrobacter, Microbacterium, and Corynebacterium. Yields

of 100 g/litre[citation needed] can be prepared in this way. From 1909 to the mid 1960s, MSG wasprepared by the hydrolysis ofwheatgluten, which is roughly 25% glutamic acid. Glutamic acid is

one of the least soluble amino acids, which facilitates its purification.[5]Like the sodium salts of other amino acids, MSG is a stable colourless solid that is degraded by

strong oxidizing agents. It exists as a pair of mirror image stereoisomers(enantiomers), but only the

naturally occurring L-glutamate form is used as a flavour enhancer.

[edit] Commercialization

The Ajinomoto company was formed to manufacture and market MSG in Japan; the name 'Aji no

moto' translates to "essence of taste". It was introduced to the United States in 1947 asAc'centflavor enhancer.[6]

Modern commercial MSG is produced by fermentation[7]ofstarch, sugar beets,sugar cane, ormolasses. About 1.5 million tonnes were sold in 2001, with 4% annual growth expected.[8] MSG is

used commercially as a flavour enhancer. Although once associated with foods in Chinese

restaurants, MSG is now used by most fast food chains and in many foodstuffs, particularly

processed foods.[9]

Examples include:

Pre-prepared stocks often known as stock cubes orbouillon cubes.

Condiments such asbarbecue sauce andsalad dressing.

Canned, frozen, or dried prepared food

Common snack foods such as flavouredjerky, flavouredpotato chips and flavoured tortillachips.

Seasoning mixtures

Only the L-glutamate enantiomerhas flavour-enhancing properties.[10] Manufactured MSG

contains over 99.6% of the naturally predominant L-glutamate form, which is a higher proportion of

L-glutamate than found in the free glutamate ions of naturally occurring foods. Fermented products

such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to foods

with added MSG. However, glutamate in these brewed products may have 5% or more of the D-

enantiomer.[10]

[edit] Health concernsMain article:Glutamic acid (flavor)#Research into health effects

MSG as a food ingredient has been the subject of health studies. A report from the Federation of

American Societies for Experimental Biology (FASEB) compiled in 1995 on behalf of the FDA

concluded that MSG was safe for most people when "eaten at customary levels." However, it also

said that, based onanecdotal reports, some people may have an MSG intolerance which causes

"MSG symptom complex" commonly referred to as Chinese restaurant syndrome and/or a

worsening ofasthmatic symptoms.[11] Subsequent research found that while large doses of MSG

given without food may elicit more symptoms than a placebo in individuals who believe that they

react adversely to MSG, the frequency of the responses was low and the responses reported were

inconsistent, not reproducible, and were not observed when MSG was given with food.[12] Whilemany people believe that MSG is the cause of these symptoms, astatistical associationhas not been

demonstrated under controlled conditions, even in studies with people who were convinced that
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