Food additives are substances or mixtures that naturally are not part of the raw materials of food, but diambahkan in to the food to affect the nature or kind of food, among others, dyes, preservatives, flavorings, anti-clot, bleaching & thickener (according to Law RI No. 7 of 1996 on Food).
Use of this BTP is ruled by legislation, therefore, need to be chosen with care if it will be used in food. Additional material deemed harmful to human health are prohibited from use in food.
According to Minister of Health Regulation No. 722/Menkes/Per/IX/88, additional food is the raw material that is usually not used as food or drink & is usually not a typical ingredient of food, have or do not have nutrition milai deliberately added to foods for technological purposes in the manufacture, processing, preparation, treatment, packing, packaging, storage or transport food, to produce or are expected to produce a part or otherwise affect the characteristics of the food.
Manufacturers of foods thought about to violate the rules if using additional materials (BT), which prohibited its use in food & use the BTP exceeds the maximum allowed dose of its consumer in the food.
Based on the above rules, BTP classified in to 11 types, as follows:
one. Dyes, namely BTP who can fix or give color to the food.
Examples of natural dyes:
a. Caramel (sugar digosongkan)
That is a natural brown dye that can color the jelly / jelly (200 mg / kg), pickled cucumber in a bottle (300 mg / kg) & flavored yogurt (150 mg / kg) & others.
b. Beta carotene (carrot tuber extract)
That is a red natural dyes - an orange that can be used to color the ice cream (100 mg / kg), pickled cucumber in a bottle (300 mg / kg) & others.
c. Curcumin (turmeric root extract)
That is a natural dye yellow - orange that can be used to color the ice cream & the like (50 mg / kg) & others.
two. Artificial Sweeteners
Often added to food as a substitute for sugar because it's advantages compared with the natural sweetener (sugar), namely:
* It is sweeter
* Helping to sharpen the acceptance of a sweet taste
* Does not contain calories or calories that is much lower making it suitable for people with diabetes (diabetic)
* The cost is cheaper
* Aspartame,
* Cyclamate (only for low-calorie food),
* Saccharin (only for low-calorie food),
* Sorbitol.
Allowed artificial sweetener use in food, among others, as follows:
The most common artificial sweetener used in food processing in Indonesia is cyclamate & saccharin which has a sweetness level respectively 30-80 & 300 times the natural sugar.
According to Minister of Health regulations No. 722/Menkes/Per/IX/88, saccharin & cyclamate in fact may only be used in food specifically intended for individuals who have diabetes or are undergoing calorie diet.
Preservative often used to preserve food that has a perishable nature. Preservatives are sold in the market & are used to preserve various benzoate & food is often used to preserve fruit juices, sweets, for (one g / kg), soft drinks & soy 600 mg / kg.
two. Preservative
* Benzoic Acid
* Propionic Acid
* Sorbic acid
* Sodium nitrite
* Potassium sulfite
Preservatives which allowed its use in food, among others:
The regulation of the Minister of Health of Indonesia No. 722/Menkes/Per/IX/88, restricted use of MSG taste, which means ought to not be excessive.
Flavoring & aroma & flavor enhancer that allowed its use in food, including:
two. Seasonings Taste & Aroma, Taste Amplifier
of the flavor & aroma are widely known in Indonesia is MSG or spices, & there with various marketed. Flavor contains compounds called mono-sodium glutamate (MSG).
* Acid guanilat,
* Disodium 5'ribonucleotida,
* Calcium & sodium 5'ribonucleotida,
* L-Glutamic Acid (MSG),
* Acid inosinat.
four. Emulsifiers, & thickeners Pemantap
The function of emulsifiers, & thickeners in food pemantap is to stabilize the emulsion of fat & water so that the product remains stable, does not melt, do not separate between the fat & water & has a compact texture.
For example: for ice cream, ice-puter is used for, gum or carboxymethylcellulose with high levels (ten g / kg).
For the yogurt is used for or karagen with levels (four g / kg).
Emulsifiers, & thickeners pemantap which allowed its use in food, among others, as follows:
* In order,
* Acid alginate,
* Dextrin,
* Gelatin,
* Gom arab,
* Karagen,
* Lecithin,
* Kaboksimetilselulosa (CMC),
* Pectin,
* Starch acetate.
6. Antioxidants
* Ascorbic acid (salt KPBS Pangalengan, Na & Ca),
* BHA (butylated hydroxy anisol)
* BHT (butylated hydroxy toluene),
* Propyl gallate,
* Tocopherol.
BTP is used to prevent ketengikan on food due to the oxidation process or Minya fat contained in food. The materials are often added antioxidants are fats & oils, butter, margarine, processed meat / preserved, dried fish etc.
For example: for edible oils used Butilhid roksianisol (BHA) 200 mg / kg, salted fish used Butyl hydroxytoluene (BHT) 200 mg / kg.
Antioxidants which allowed its use in food, among others, as follows:
7. Acidity regulator (marinade, Neutralizer & Pendapar)
Its function is to make the food become more acidic, more alkaline, or neutralize food.
For example: Baking soda contains Aluminium ammonium / potassium / sodium sulphate taste.
* Aluminum ammonium (potassium, sodium sulfate),
* Lactic acid,
* Citric acid,
* Potassium & sodium bicarbonate.
Acidity regulator which allowed its use in food, among others:
8. Anti Kempal
Usually added to food in the kind of flour or powder. Its role in food is not directly, but contained in the materials used to make food such as milk powder, flour, sugar & so forth.
Antikempal which allowed its use in food, among others, as follows:
* Aluminum silicate,
* Calcium aluminum silicate,
* Calcium silicate,
* Magnesium carbonate,
* Magnesium oxide, &
* Magnesium silicate.
Is a material that can speed up the maturation process of bleaching & at the same meal in order to improve the quality of roasting, such as natural bakery, biscuit & cake.
9. Bleach & Pematang Flour
Examples: for flour used ascorbic acid (200 mg / kg) Sodium-2-lactate stearoil used to batter cake (four g / kg dry matter), bread & the like (two.75 g / kg flour), pancake (two g / kg dry matter).
Bleach & flour bund which allowed its use in food, among others, as follows:
ten. Amplifier
* Ascorbic acid,
* Sodium-2-laktilat stearoil.
That is material that can harden or prevent softening of food. For example, to turn fruits & vegetables in cans used Calcium gluconate 800 mg / kg of material, to pickled cucumber in a bottle used 250 mg / kg of material.
Hardener which allowed its use in food, among others, as follows:
* Calcium gluconate,
* Calcium chloride,
* Calcium sulfate.
11. Sekuestran
That is material that can bind metal ions present in food, thus stabilizing the color, flavor & texture.
* Phosphoric acid,
* Isopropyl citrate,
* Edetat calcium disodium (EDTA),
* Monokalium phosphate,
* Sodium pyrophosphate.
Sekuestran which allowed its use in food, among others, as follows:
* Boron: as pengenyal on meatballs & rice cake.
* Formalin: as a preservative in the know & wet noodle.
* Rhodamin B: as a red dye in the paste & crackers.
* Methanil Yellow: as a yellow dye in the know & crackers.
* Artificial Sweeteners (Cyclamate & Saccharin): Often used in soft drinks & food products are intended not for the hawker food specifically intended for individuals who have diabetes or are undergoing calorie diet, but with the purpose of lowering prices, to sell cheap but still taste sweet .
Food additives that are prohibited but are often used by food manufacturers, among others:
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