Additives can be safe even though they sound distasteful. Shellac, for example, the resinous secretion of the female Indian “lac” bug, is often referred to in the trade as “confectioner’s glaze”. It can be used to give a protective, glossy coating to candies, jelly beans, and ice cream cones. Since it is insoluble in water, it can prevent the food product from drying out by forming a moisture impermeable layer. That’s the reason citrus fruits and avocados are sometimes treated with shellac. This substance has long been used as a food additive without any problem, and animal tests have shown no adverse reactions.
Substances such as sodium stearyl fumarate, an additive to improve the texture and handling properties of baked goods, and dioctyl sodium sulfosuccinate, an emulsifier and flavor enhancer, although harmless, make those of us without a degree in chemistry understandably wary.
You must be surprised to know that majority of food additives are safe, but there are exceptions, and every now and then, one is removed from the market! The fact that some dyes, such as Red #2, are banned in the United States but allowed in Canada demonstrates that, in some cases, safety is open to interpretation.Red # 40, which was used in the US to replace Red # 2 and is allowed in Canada, is banned in Austria, Belgium, Denmark, France, Germany, Norway, Sweden, and Switzerland.
Controversial actions taken by activist groups have fueled worries about complete group of additives in some instances. The case of artificial sweeteners is a prime example, about which we will be discussing in our next posts.
{ 0 comments… add one now }