Mineral elements
Table salt is a chloride of sodium with an impurity of other mineral elements. By origin salt happens stone (it is extracted from a bottom of the seas, salt lakes) and boiling out (it turns out by evaporation of natural brines of chloride of sodium). Depending on the maintenance of chloride of sodium, cleanliness and grinding degree there are following grades of salt: ekstra, the higher, 1st and 2nd grades.
Good-quality salt should possess small hygroscopicity, to be loose, not to get off in lumps. Its solution should be transparent, without a deposit, a smell and extraneous impurity and smacks.
Vinegar - 3-4% a solution of acetic acid. It should be transparent, without slime and a deposit, with peculiar aroma and taste. In vinegar it is not supposed impurity of salts of the heavy metals, painting substances, mineral acids.
Some flavouring substances (for example, organic acids, essences), purposely brought in strictly dosed out quantities in foodstuff at their manufacturing, carry to food additives.
Food additives - chemical substances and natural connections which are added in foodstuff for rationalisation of technological process, increases of stability of products to putrefactive microorganisms, preservations of structure and appearance of foodstuff, their intended change organolepticheskih properties.
Food additives in products can be both in not changed kind, and in the form of the substances formed as a result of interaction with components of foodstuff.
Article 27 of Bases of the legislation of USSR and union republics about public health services supposes application of food additives at the enterprises making foodstuff, after the corresponding permission of Ministry of Health of the USSR.
The Control over correct application of food additives at the enterprise, in foodstuff is assigned by their quality, the maintenance to technological service of the enterprise and industrial laboratory. The selective control is carried out by local establishments of sanitary-and-epidemiologic service.
As food additives acids, the bases, salts are used. For example, sodium nitrite is added in sausages as a colour clamp; ascorbic acid - in fats, mineral waters, fault as an antioxidant; a sodium hydrocarbonate (soda food) - in processed cheeses, melange, a flour, confectionery products as a baking powder. Food additives (hydrogen peroxide, sorbinovaja and benzojnaja acids) apply to conservation npoдуктов.
As food additives consistence stabilizers (an agar - confectionery products, cheeses can be used emulgatory; gelatin - canned food, confectionery products; lecithin - dried milk; pectin - kissel), natural (carotin, a saffron) and synthetic dyes (indigokarmin, fuchsin), aromatizatory (essences for confectionery products and soft drinks, aromatizatory for margarinovoj production, vanillin).
In dietary products add multinuclear spirits (ksilit, saccharin, sorbite). Fermental preparations, for example amilorizin, add in bread, a herring, beer, ka-talazu - in a sugar syrup, invertazu - in sweets etc.
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