Resumo

DELGADO, Mayumi. Food Additives: Basic Concepts, Legislation and Controversies. Nutrícias [online]. 2013, n.18, pp.22-26. ISSN 2182-7230.

Over the years there has been continual progress in food technology, including in the use of substances intended to preserve or improve the organoleptic characteristics of foods i.e. food additives. The application of such substances in food products is regulated by specific legislation in all EU countries. Additives are classified according to their function using a code consisting of the letter E followed by 3 or 4 digits. The “permitted” status of some additives is contested by some professionals and consumers, some sweeteners included. However, those included in the permitted list are considered safe in an acceptable daily dose, without adverse health effects. According to the characteristics of some population groups, increased precaution is needed with the amount and specific nature of additives present in their daily diet. For all consumers, a correct understanding of food labelling is equally important in product selection and the identification of additives which pose no risk to consumer health.

Palavras-chave : Food additives; Legislation; Labelling; Sweeteners.

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