Info E-uri aditivi alimentari

The Info E-Info application supports those who want to be properly informed about the degree of danger of food additives present in the products they buy.

Have you ever wanted to find out how safe food you eat is often? You might have a surprise ... and not be nice.

The application was specifically designed to be used directly in the supermarket without the need for an Internet connection.

Food additives (commonly known as E-mails) are any natural or chemical substance that is not consumed as a food itself and is not used as a constituent of a food, whether or not nutritional value, and which is deliberately added, with a technological purpose (including organoleptic changes) during production, processing, preparation, treatment, packaging, packaging, transport, storage, or during another modification to a food, becoming a component or affecting in one way or another the characteristics of the food.

Enter the name of the additive either with "E" followed by digits (without space) or by its name and the application provides brief information about it with a hazard indicator.

To make the search easier, it is not necessary to write the whole word, giving suggestions as we type.

colors

These are substances that add or revert food color and include natural ingredients of food or other natural substances that are not normally consumed as stand-alone foods and are not usually used as food ingredients in the diet.

preservatives

There are substances that prolong the shelf life of foods by protecting them from damage caused by microorganisms.

antioxidants

They are substances that prolong the life of food by protecting them from damage caused by oxidation, such as greasy grease and color change.

Acidity correctors

They are substances that alter or control the acidity or alkalinity of a food product.

Emulsifiers or emulsifiers are substances which make it possible to form or maintain a homogeneous mixture of two or more immiscible phases in food, such as oil and water.

stabilizers

They are substances which, added to a food product, make it possible to maintain its physico-chemical state.

Thickening agents

It is a substance that adds to a food product and increases its viscosity.

gums

Both stabilizers and thickeners, among others, keep oil and water mixed together in salad dressings, encapsulating aromatic oils in nutritional supplements in the form of powders or tablets. Gums are also used to replace the fatty fatty products. They are derived from natural sources (trees, algae, bacteria) and are not absorbed by the human body.

Lunch agents

There are substances or combinations of substances that release gas, thus increasing the volume of dough or hull.

sweeteners

These are substances used to give a sweet taste to foods or used for table-top sweeteners.

Anti-agglomerating agents

They are substances that reduce the tendency of food particles to adhere to one another.

The flavor enhancers

They are substances that improve the taste and / or smell of a food. These can be obtained from natural sources (by distillation, maceration, liquid-liquid extraction, etc.) or synthesized chemically.

Flour treatment agents

There are substances that add flour or dough to improve its baking qualities

Glazing agents

There are substances which, applied on the external surface of a food product, give it a glossy appearance or act as a protective layer.