FREQUENTLY ASKED QUESTIONS

What do Food Additives mean?

Food additives can be with or without nutritional value, can not be consumed as a food item alone, and do not constitute a characteristic ingredient of the food product, but are added to the food during production, handling, processing, preparing, packaging, transportation or storage stages to serve a technological purpose, and they or their derivatives become directly or indirectly a part of the final food product.

What are Food Processing Aids?

Food processing aids can not be consumed as a food item alone, and are used in the processing of the raw materials, food or food ingredients, and traces of them or their derivatives are inevitably present in the final food product. Yet these traces do not pose any risk threats and technologically do not have any effect to the final product.

What are Unprocessed Foods?

Foods that did not undergo any process that would lead to a substantial change in its nature; assuming that chopping, crumbling, skinning, deboning, peeling, cleaning, sorting, grinding, crushing, cutting, mincing, thinning, freezing, deep freezing, chilling, husking, packaging or unpackaging are processes that do not effect the natural structure of the food.

What is an E Code?

They are the codes that start with the letter E as a reference to the European Union, and continue with a set of numbers to define the food additive and to avoid any confusion. They are defined specifically for each food additive by the European Union. All the chemicals that are used in food items and are defined as additives, regardless of their natural or synthetic origin, are included in this coding system.

In other words, E Code is the code number that is defined and approved by the European Union for each food additive.

Can we trust products with an E Code?

Additives bearing an E Code are put through extensive scientific reviews and their absolute safety for human consumption is proven by the relevant authorities before their usage is allowed. The E code shows that a specific substance has been approved and is accepted to be safe. United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) accredited institutions such as JECFA, EFSA and FDA are some of the authorities that approve these additives. Therefore there is no need to worry about the health effects of additives that are used in allowed products in allowed doses. JECFA (Joint FAO/WHO Experts Committee on Food Additives), EFSA (European Food Safety Authority) and American FDA (US Food and Drug Administration) evaluate many years of toxicology research in order to define the maximum usage levels and limits of additives in food products. In Europe, standards called Codex Alimentarius are prepared. In our country, the Ministry of Food Agriculture and Livestock is preparing regulations based on the European Union directives. What are the Food Additive Classes?

What are the Food Additive Classes?

Packaging gasses Antioxidants Aroma enhancers Acid Acidulants
Emulsifiers
Emulsifying salts (1)
Bulking agents
Propellants
Gelling agents
Raising agents
Thickeners
Preservatives
Contrast Enhancers
Foaming agents
Antifoaming agents
Sequesterant
Modified starch (2)
Humidifier
Glazing agents
Colorants
Firming agents
Stabilisers
Carriers
Sweeteners
Anticoagulant
Flour processing agents

What are the explanations of Functional Groups of Food Additives Used in Food Items, Food Ingredients and Food Enzymes?

1. Sweeteners: Agents used in sweeteners or other food items to give a sweet taste.

2. Colorants: Agents that give a certain color to food items or help them to regain their own color, that have the natural ingredients and/or natural sources that are not generally consumed as food themselves, and that do not constitute a characteristic part of the food; plus preparations that are physically or chemically extracted from food items or other edible natural resources; where pigments are extracted selectively so that other nutrients and aromatic ingredients are not included.

3. Preservatives: Agents that protect foods against decay caused by microorganisms and/or against the development of pathogen microorganisms, thus extend shelf life of the food products.

4. Antioxidants: Protect food items against oxidation damages such as the bitterness of oils or discolorations, extending shelf life of the food products.

5. Carriers: Agents that dissolve, dilute, disperse or physically modify the food additives, aromas, food enzymes, nutrients and/or other ingredients without changing the technological functions of these ingredients nor causing them to have technological reactions with one another, but help in their usage, application and processing.

6. Acids: They increase acidity and/or give a sour taste to the food item.

7. Acidulants: They change or control the acidity or alkaline levels of food items.

8. Anticoagulants: They decrease the tendency of food particles to stick together.

9. Antifoaming agents: They prevent or decrease foaming in food products.

10. Bulking agents: They increase the volume of food products without increasing inherent energy values substantially.

11. Emulsifiers: Agents that create or maintain a homogenous mixture of immiscible phases (such as oil and water) in a food item.

12. Emulsifying salts: Agents that disperse the proteins in cheese to allow a homogenous distribution of oil and other ingredients.

13. Firming agents: Agents that protect or strengthen or make the tissues of fruits and vegetables firm and crisp or react with gelling agents to create a gel form.

14. Aroma enhancers: Agents that enhance the inherent taste and/or scent of the food item.

15. Foaming agents: Agents that enable a homogenous distribution of the gas phase in liquid or solid food items.

16. Gelling agents: Create a different form in food items through gelling.

17. Glazing agents: Give a shiny appearance to food items when applied to the food surface (including grease/lubricants) and/or form a protective shield.

18. Humidifiers: Protect the food item from drying out in low humidity environments or help in dissolving powder-form foods in liquids.

19. Modified starch: Agents obtained by subjecting edible starch to one or more chemical process(es) such as physical or enzymatic application and acid or alkaline thinning or bleaching.

20. Packaging gases: Gasses (apart from air) injected into the packaging before, during or after placement of the food item into its container.

21. Propellants: Gasses (apart from air) that enable the food to come out of its container.

22. Raising agents: Agents or mixes that create gas which causes an increase in the volume of the dough / dough with an egg sauce.

23. Sequesterants: Compose a chemical complex with metallic ions.

24. Stabilisers: protect the physical and chemical states of the food products, continue the homogenous disposition of two or more immiscible phases, maintain or enhance the inherent color of foods, bind food particles through cross binding of the proteins, and increase the binding capacity of food items.

25. Thickeners: Increase the viscosity of food products.

26. Flour processing agents: Agents other than emulsifiers that are added to the flour or the dough to enhance baking quality.

27. Contrast Enhancers: when applied to the predetermined sections of the surfaces of fruits and vegetables, following the depigmentation process (for example: laser application), the color revealed through interaction of the epidermis with certain elements, enables the differentiation of those areas from the rest.

Is there a limit to the use of every food additive?

No, the use of some of the food additives is determined by Good Manufacturing Processes (GMP). In that case the usage column (maximum dosage) states: QUANTUM SATIS (QS) which means that no maximum level has been defined for that additive. On the other hand, an additive’s usage might be allowed in QS maximum amount in one food product, but be in limited another.

What is QS?

Undefined amount (Quantum Satis ‒ QS): means that no quantitative amount is defined for the usage of a food additive and that the additive should be used:

1) As per Good manufacturing practices,

2) In an amount that should not exceed the amount required to achieve the targeted purpose

3) In a way that would not be misleading to the consumers.

Usage amounts of food additives:

When determining the usage amount of a food additive;

1) The accepted daily intake amount defined for that specific food additive or any similar evaluation, and the possible daily intake amount of that additive from all resources are taken into consideration

2) If the food additive is to be used in food products consumed by special consumer groups, the possible daily intake amount of that additive by such consumer groups are taken into consideration.

A maximum quantity amount may not be defined for a certain food additive where deemed appropriate. In that case the food additive is used as per the Quantum Satis principle.

How are the toxic effects of a food additive researched?

The toxicity of a food additive is researched by conducting experiments on lab animals, regarding cancer, birth defects, nervous system or adverse effects on other organs. These studies include both short term (acute) and long term (chronic) tests. A wide range of tests are conducted including fetus tests, neurotoxicity tests, and follow-up tests of minimum two generations. For long term effects except for cancer, test animals are subjected to different doses to determine the level that causes no long term effects (NOAEL: no observed adverse effect level). The Acceptable Daily Intake (ADI) amount is achieved by calculating this level by the security factor (100). If there are no human test data, x10 factor can be used taking into consideration the different sensitivity levels of individuals (total factor 1000). The ADI value is an estimate of an individual’s lifelong consumption of a food additive without any health risks based on the individual’s body weight.

Adverse health effects of any chemical are dependant on the dose. In other words, adverse effects caused by a chemical to an individual increases by the dose. However for carcinogenic materials, considering that technically a single molecule can cause a tumor, it is only natural that a dose increase would increase that probability.

On the other hand, exceeding ADI values does not necessarily mean that adverse health effects will be experienced because the uncertainty factor range used in the calculation of this value is quite broad (100-1000). No ADI value is defined for some additives since they do not have any adverse affects.

Why are Food Additives Used? Are They Necessary?

In today’s economic and social conditions, as the number of working people increase, eating habits also change. And with less time to prepare meals, people are stirred towards ready to eat foods or foods that are made more practical to prepare. In this respect increasing the durability of food items, known as the shelf life, while preserving the first day freshness, nutritional values, appearance, color, smell and aroma are becoming expected qualities in food products. Therefore the use of food additives as a means of preserving an enriching food items has become a technological necessity. There are many reasons behind the use of food additives. Primary reasons are as follows:

• Preserving the nutritional value of food items,
• Producing special food items for those with special diet requirements,
• Increasing the durability of food items and allowing them to have a longer shelf life,
• Enhancing the texture qualities of food items,
• Increasing the appeal of or preserving the taste and color of food items,
• Preventing unwanted reactions such as the oxidation of oils and bad tastes, and preserving nutritional values,
• As a technological requirement mostly in the processing of food products,
• Preventing the development of disease causing microorganisms in food items,
• Creating a diversity of food items.

Can we trust products with an E Code?

Additives bearing an E Code are put through extensive scientific reviews and their absolute safety for human consumption is proven by the relevant authorities before their usage is allowed. The E code shows that a specific substance has been approved and is accepted to be safe. United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) accredited institutions such as JECFA, EFSA and FDA are some of the authorities that approve these additives. Therefore there is no need to worry about the health effects of additives that are used in allowed products in allowed doses. JECFA (Joint FAO/WHO Experts Committee on Food Additives), EFSA (European Food Safety Authority) and American FDA (US Food and Drug Administration) evaluate many years of toxicology research in order to define the maximum usage levels and limits of additives in food products. In Europe, standards called Codex Alimentarius are prepared. In our country, the Ministry of Food Agriculture and Livestock is preparing regulations based on the European Union directives.

Who Decides on the Usage Amounts of Food Additives? And who audits that?

After the Second World War, a set of standards called Codex Alimentarius started to be prepared in Europe. The goal behind this initiative was to develop an international terminology and regulations in order to facilitate trade between countries. The Joint Expert Committee in Food Additives and Contaminants (JECFA) is the joint committee of WHO and FAO, who evaluates all toxicology studies in order to determine the maximum usage levels, and inspects whether the ADI values are safe. They are allowed only after determining the limits of food additives that can be found in food items without causing any health problems for humans. In Turkey, our legislations are drafted in accordance with the European Union standards. Such toxicology studies are not conducted in Turkey, as is the case in many other countries, and international standards are applied for usage amounts and in product definitions. Institutes and Laboratories of the Food Agriculture and Livestock Ministry regularly inspect the additive content in food items, at varying intervals.

What is ADI?

ADI is the acronym for Acceptable Daily Intake which states the amount that a food additive can be consumed in a day (mg / kg).

What is the Maximum Amount?

It is the maximum amount of a food additive that can be present in a food item.

Can Actual Values be Higher than the Maximum Dose?

The actual vales in products have to be lower than the maximum dose. The reasons for this requirement can be explained as follows:

• Multiple additives may be allowed that have the same effect (For instance, there are 32 Preservatives, 12 Sweeteners, 15 Antioxidants, 43 Colorants). Therefore a synergy is created (where they are stronger together than alone) when similar additives are used together and hence they are used in lesser amounts.
• Cost is an important factor for the producers when using food additives.
• The producer seeks to achieve the optimum technological effect.

However, an important question coming up recently in the media is whether some producers are using Food Grade additives in their food products. Similar to international standards, our regulations clearly define the purity criteria and the required attributes of FOOD GRADE additives. Food additives are generally not produced in Turkey but are imported with the permit of the Ministry of Food Agriculture and Livestock (MinFAL), and under their control. Therefore as per import regulations, the importer companies have to conduct the required analysis and present the manufacturers’ certificates when bringing these items into the country. All imported food products are subjected to inspection and analysis at the actual import stage by the relevant control authorities of MinFAL.

Do Consumers Perceive Food Related Risks Differently?

Risk management has to take into consideration non-technical factors as well as scientific and economic data. Factors affecting the risk perception of consumers are different from the conventional risk analysis. For instance some factors come forth as substantially important: if the children are affected, the public’s familiarity with the current risk, what the environmental impacts are, etc. Scientific and social factors should be balanced and the risks must be communicated to the public. The public perception on food additives is usually misled. People usually prefer natural foods over foods with chemical additives and preservatives. Yet individuals state that they want more nutritious, more convenient, fresh and safe food products. But these qualities require the food products to have food additives. The misleading information on food additives are generally communicated via the media and press channels, and in recent years via the internet throughout the world. This leads to a conceptual confusion on the functions and sources of these components. Such fear is the result of the insufficient public comprehension of toxicology science, of dosage, and of the fact that people detoxify many of the food ingredients they have ingested, through the body’s capacity to metabolize.

What are the Requirements for stating Food Additives on the Label of Food Items?

Food additives and food enzymes are stated by their relevant functional group name followed by their specific name or their E codes. If an ingredient belongs to several functional groups, the functional group name pertaining to the ingredient's primary function in the product is written. If the food additive’s name is stated on the label, there is no requirement for writing the E Code.

What are the Items that are not Regarded as Food Additives?

a) Monosaccharides, disaccharides or oligosaccharides, and foods that include these items for their sweetener attributes,

b) In the production of compound food products; dried or concentrated food items that are used primarily for flavoring or nutrition and secondarily for their coloring attributes, including aromas.

c) Wrapping and packaging materials that do not constitute a part of the product and are not intended to be consumed together with food products.

ç) ingredients with pectin content and derivatives obtained from dried apple pulp or skins of citrus fruits or quince or their mixture, by partial neutralization with sodium and potassium salts following a diluted acid treatment (liquid pectin).

d) Gum bases,

e) white or yellow dextrin, roasted or dextrin zed starch, modified starch with acid or alkaline treatment, bleached starch, physically modified starch, and starch treated with amylolyctic enzymes.

f) Ammonium chloride

g) Blood plasma, edible gelatin, protein hydrolysates and their salts, milk proteins and gluten,

ğ) Glutamic acid, glycine, cysteine, cystin, and aminoacids and salts except for their non-technologic function salts,

h) Caseinates and casein,

ı) Inulin.

What are the Items not covered under the Food Additives Regulation?

Unless they are used as food additives, the regulation does not apply to:

a) Processing aids,
b) Materials used in the protection of plants and crops as per the plant health legislation,
c) Ingredients added to food products as nutrients,
ç) Products used in the processing of water as per the Human Consumption Water Regulation published in the Official Gazette No. 25730 on 17/2/2005,
d) Food aromas regulated under the Turkish Food Codex on Aromas and Food Ingredients with Aromatic Attributes published in the Official Gazette third repeated number 28157 on 29/12/2011.

It also does not cover food enzymes.

When are the food additives or the food product including additives banned?

Any food additive that does not comply with the terms and provisions of the Turkish Food Codex or any food products that include such additives can not be marketed.

Also swine origin food additives can not be used in food products, food additives, food enzymes or food aromas.