E for Additives. Maurice Hanssen

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СКАЧАТЬ Iodine Micrograms of iodine. 140 μg Iron Milligrams of iron 12 mg

       Notes

      1. Each vitamin and mineral specified in Tables A and B above includes its biologically active derivative.

      2. The quantity of any vitamin or mineral specified in Table A or B above (as extended by note 1 above) shall be calculated in accordance with column 2 of the appropriate Table.

      From Labelling of Food Regulations No. 1305, 1984.

      The idea behind these two schedules was to prevent manufacturers from making claims for vitamins and minerals for which there is no evidence of a shortage. So the schedules represent vitamins and minerals which may be short in the diet and, therefore, all other vitamins and minerals are thought to be present in sufficient quantities in any likely diet. Unfortunately this has led to a very confusing situation, especially with regard to the sale of food supplements such as vitamin, mineral and trace element tablets and capsules which contain either a mixture of scheduled and non-scheduled substances or even exclusively non-scheduled substances. It means that neither in advertising nor on the pack can the manufacturer tell the consumer why the ingredient is there and what it does unless it is on the schedule. A mixture of vitamins A, C and E would therefore have a product description telling you all about vitamins A and C but not saying a single word about vitamin E.

      There is much doubt as to whether the list is by any means appropriate to modern day living, and there is increasing evidence that there are substantial groups of people who do not have enough zinc, selenium, magnesium, or vitamins B₆ and E. Groups at risk include children and adolescents on a sugary, fatty diet, and women who take the birth control pill and may need far more B₆ than can be obtained in a likely diet. Unless vegetarians are careful they can be short of zinc, and there is a general shortage of selenium in British soil which used to be supplemented by the use of selenium rich Manitoba wheat for bread making, but now that we make most of our bread from British flour, we could have too little in the diet.

      A Committee on the Medical Aspects of Food has been convened under the chairmanship of Dr Roger Whitehead to look at this whole question and suggest a new list of Recommended Daily Amounts, but it is not unreasonable to hope that the position of vitamin and mineral pill manufacturers can be regularized before the Committee reports and that regulations can be made so that they are not prevented by law from giving accurate nutritional and biological information about the ingredients to the public—surely an absurd and unnecessary restraint upon our freedom.

      What is an Additive?

      According to the Codex Alimentarius, a food additive is: ‘Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results in, or may be reasonably expected to result (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such. The term does not include “contaminants” or substances added to food for maintaining or improving nutritional qualities.’ (‘Organoleptic’ means sight, taste, smell and texture as perceived by the senses.)

      Because manufacturers can use either the E number or the proper name of the additive as an alternative, they often choose to use the name on the premise that it is less ‘frightening’ than the E number. On the other hand, some ingredients which have valuable nutritional properties can cause confusion because they have names that look very much like additives, whereas in fact they are not in that class.

      A good example is soya protein isolate, which is the valuable protein part of the soya bean in a very pure state and is an extraordinarily good source of very nutritious protein. It can make meat products in particular, such as sausages and pies, as well as a number of other dishes and drinks, more nutritious than they would be without it, and also has useful technical properties in giving the product a better appearance and texture.

      Again, if you use an egg yolk because of the emulsifying properties of its natural lecithin then it is declared as the ingredient ‘egg-yolk’ and not as ‘E322’, lecithin.

      Meat Products

      Regulations governing meat products and spreadable fish products were laid before Parliament in October 1984. Like the E-numbering provisions, these came into full operation in July 1986.

      Polyphosphates (E450) allow the manufacturer to add water to meat products without it becoming obvious to the consumer. If the meat is cooked or raw and contains added water, then the producer will have to declare: ‘with not more than x per cent added water.’ X is the maximum added water content of the food. On the other hand, if the meat is uncooked and cured, such as bacon, of which more than 10 per cent is added water, then the declaration has to say ‘with not more than y per cent added water’; but that does not mean that this figure represents the amount of added water—y represents a multiple of 5 by which the percentage of water in the product exceeds 10 per cent! Finally, to make matters clear to our (presumably computer owning!) consumer—if it is cooked pure meat then the declaration has to say ‘with not more than z per cent added water’, z being an indication in multiples of 5 of the percentage of water added.

      There is a list of parts of the carcass which may not be used in uncooked meat products—and may therefore be used in cooked meat products. You will be glad to know what comprehensive use manufacturers of cooked meat products can make of the slaughtered animal; they can use the brains, foot, large intestine, small intestine lungs, oesophagus, rectum, spinal cord, spleen, stomach, testicles, and udder. There has to be an argument for manufacturers to tell us just what parts of the animal are used and how much, not just to use the blanket description ‘offal’.

      A meat pie weighing between 100g and 200g must have a meat content of not less than 21 per cent of the total. If the pie weighs less than 100g the meat content can shrink to 19 per cent of the food, otherwise the meat content can soar to the dizzy heights of 25 per cent as a minimum; but, of these percentages, the lean meat content need only be half so, at the worst, a quarter of a pound pork pie may contain just over a third of an ounce of lean meat—and it may include unexpected parts of the beast.

      The true nature of the contents are then disguised in taste and appearance by the use of flavour enhancers, such as monosodium glutamate (number 621). It can then be coloured, flavoured and, after the addition of the appropriate amount of water, you can have at the worst, a very fatty pie but one which looks and tastes good. Though of course there are many pie manufacturers who certainly do use the finest ingredients, it would be worth their while making clear claims. The fat content of burgers and sausages is also controlled, in general so that the fat content of the meat pan of burgers does not exceed 35 per cent and of sausages, 50 per cent.

      Many German meat products are labelled with their fat content. In order to be able to eat sensibly we should demand that such information be available throughout the EEC.

      The British government wants to introduce fat content labelling but are being opposed by the EEC. Many responsible food manufacturers are now labelling the fat content voluntarily and this is to be encouraged.

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