Processing aid
Processing aids (in international usage processing aids ) are in § 2 , para. 3 sentence 3, no. 1 German Food and Feed Code regulated (LFGB). They are not food additives .
"Substances that are not consumed as an ingredient as food themselves, but are used for technological reasons during the treatment or processing of food and unintentional, technically unavoidable residues or degradation or reaction products of residues in proportions that are harmless to health for the consumer Consumers can leave certain foods that have no technological impact on this food (processing aids) "
These food law stipulations mean that substances that are technologically required for proper processing or production may only be added to foods if the possible remaining residues or their conversion products are harmless to the health of the consumer .
The addition of the substances is only allowed if there is a reasonable reason (technological necessity).
- Examples
- Rennet enzymes for cheese production ,
- Amylases for starch breakdown for glucose production ,
- Hydrogen peroxide and dimethyl dicarbonate for cold sterilization of food packaging
criticism
- It is critical to see that the processing materials do not have to be declared. For some consumer groups such as B. For vegetarians, it would be important to know whether wines are refined with gelatine , casein or swim bladders of certain types of fish.
- A wide variety of additives can be added to wines in order to distract attention from wine mistakes and still sell unsuccessful wines to increase profit.
- Also transglutaminases that must not be declared to be used in industry for bonding meat.
Individual evidence
- ↑ Erik Brühlmann: Back to the nature of wine. In: tagesanzeiger.ch . October 5, 2019, accessed October 6, 2019 .
- ↑ a b Donner, Susanne: Technical auxiliaries - ingredients undercover. UGB-Forum 4/11, pp. 172-175, accessed on June 21, 2013.
literature
- Gert-Wolfhard von Rymon Lipinski and Erich Lück: Food additives in a manual for food chemists , 3rd edition 2010, ISBN 978-3-642-01684-4 , doi : 10.1007 / 978-3-642-01685-1_13
