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Sorbic Acid (E200): What You Need to Know About The Additive

Sorbic acid is a preservative that makes food last longer. Read here which products contain the acid, how it works and whether you should avoid it.

Sorbic acid is used as a preservative in food, cosmetics and detergents. Since the acid is only found in low concentrations in food, it usually does not change the taste.

Sorbic acid: where is it found?

Sorbic acid is used as a food preservative in
conventional packaged products such as bread, cheese and meat substitutes
fruit spreads and jam sugar
fish products and shrimp
dried fruit

A precursor of sorbic acid occurs in the rowan berries of the mountain ash. The name sorbic acid is derived from its Latin name Sorbus aucuparia. As an additive, however, sorbic acid is obtained synthetically.

Avoid sorbic acid?

sorbic acid is considered harmless to health and has a low allergenic potential. For every kilogram of body weight, a person can take 25 milligrams of sorbic acid and sorbates daily throughout his life without any harm to his health.

sorbic acid can cause pseudo-allergies, for example, if you suffer from neurodermatitis or asthma. A pseudo-allergy is an intolerance that causes symptoms similar to those of an allergy. However, unlike allergies, pseudo-allergies do not produce any antibodies.

If you want to avoid sorbic acid due to a pseudo-allergy, also look out for the names E200 and hexadienoic acid on ingredient lists.

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Sodium Alginate (E 401): What You Need to Know About The Gelling Agent

Sodium alginate (E 401) is a common food additive. It serves as a gelling agent or as a coating agent to ensure that the food does not dry out. Sodium alginate limits apply to certain products.

Sodium alginate can be found on the ingredient lists of many foods under the E number E 401. The substance is often only declared as alginate. These are the salts of alginic acid (E 400). Sodium alginate and alginic acid are both components of the cell walls of red and brown algae. In order to obtain sodium alginate from red and brown algae, the algae must be dried, ground and then treated with an alkaline lye. So sodium alginate is not a real natural product, even if it is of plant origin.

Sodium alginate: additive with many properties

Sodium alginate is popular in the food industry:
The substance is easily soluble in water.
When calcium ions are added, alginate forms a gel that is stable in boiling, freezing and baking. Both the color and the consistency of the food are preserved.
As a coating agent, sodium alginate gives food stability. This way they stay in shape even after freezing and thawing.
Alginate makes sauces creamier and desserts creamier.
Fat and water mix more easily after adding sodium alginate.
The Additives Approval Ordinance (ZZulV) and an EU regulation regulate which products have maximum values. Most products allow manufacturers to use unlimited amounts of sodium alginate. Certain limits apply to these products:
Infant and young child food: 1 g/l
packaged, refrigerated, unprocessed and ready-to-eat fruits and vegetables: 2.4 g/kg
Desserts and puddings: 0.5 g/l
The European Food Safety Authority (EFSA) has not yet specified a recommended maximum daily intake (ADI) for sodium alginate. According to the BZfE, organic products may also contain sodium alginate.

Use of sodium alginate

Sodium alginate (E 401) is often found in the following products:
desserts,
jam, jellies, marmalade,
Canned goods,
custard powder,
soups,
salad dressings and mayonnaise,
Bakery products,
frozen products,
Cream,
Cut cheese,
Ice,
Light and diet products.

How healthy is sodium alginate?

In the additives database of the consumer initiative, sodium alginate is classified as “harmless”. However, Codecheck points out that excessive consumption can be problematic. The background is that alginates can prevent the absorption of many substances in the intestine – for example iron and calcium.

There is a lot of research related to diet products. Scientists have discovered that sodium alginate can reduce appetite and insulin levels. However, the effect is not very lasting: the calorie intake when eating two hours later was just as high.

Conclusion: Sodium alginate is a common additive found in frozen and light foods, among other things. It is considered harmless, but you should still not eat it in large quantities. Since it is not absolutely necessary for groceries, you can usually find an alternative in the supermarket without sodium alginate.

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Food

Advantame (E969): What You Need to Know About The Sweetener

Advantame (E969) is an artificial sweetener that can be found in many foods. But how dangerous is E969 for health? Here we show which effects of Advantam are known and which limit values ​​there are.

Advantame is a fairly new substance that companies have only been allowed to use in food since 2014. It must be declared and is behind the E number E969. What is special about Advantame is its high sweetening power: Advantame is the sweetest additive permitted for food. But the substance has other advantages that make it popular with the food industry.

Advantame: The sweetest sweetener on the market

The artificial sweetener stevia is 30 times sweeter than regular table sugar, and the sweetener aspartame is 185 times sweeter. But food chemists continued to research aspartame and discovered that if aspartame reacts with propionaldehyde and isovanillin, a new sweetener with extreme sweetening power is created – advantame. According to Stiftung Warentest, this sweetener is up to 37,000 times sweeter than ordinary table sugar. Therefore, even the smallest amounts are sufficient to sweeten food.

This makes Advantame the sweetest sweetener on the food market. And the fabric has other advantages. According to the industry-related Sweeteners Association:
Advantame enhances the taste: Citrus, fruit and mint aromas in particular come out better.
Advantam is sweet for a long time: Chewing gum tastes sweet longer with Advantam.
Advantam reduces bitter taste notes: This allows unpleasant flavors to be concealed.
Advantam tastes like sugar: The use of Advantam does not have an unpleasant taste.
The EU regulation on advantame also states that the use of advantame can “reduce the calorie content of these foods”.

E969 Advantame: Limits and Guide Values ​​(ADI)

Advantame is available in pure form as a white powder, but is also found in many processed foods. Advantame is only permitted as an additive in food for certain product groups. With the exception of tabletop sweetener, there are maximum values ​​set by the European Food Safety Authority (EFSA) for all products (listed below in brackets):
Dairy products (10 mg/l)
ice cream (10 mg/l)
Fruits and vegetables in vinegar, oil or brine (3 mg/kg)
Canned fruits and vegetables (10 mg/kg)
Jams, jellies, marmalades, chestnut cream, other spreads (10 mg/kg)
Cocoa and chocolate products (20 mg/kg)
Confectionery (10 or 20 mg/kg, breath freshener 60 mg/kg)
chewing gum (200 or 400 mg/kg)
Decorations, coatings and fillings (10 or 20 mg/kg)
Sauces (2 or 4 mg/kg)
Breakfast cereals (10 mg/kg)
Fine Bakery Products for Special Nutritional Purposes (17 mg/kg)
Fish and fishery products (3 mg/kg)
Mustard (2 mg/ kg)
Soups and broths (2 mg/kg)
Salads and spicy spreads (4 mg/kg)
Fruit nectar (6 mg/kg)
Beer and malt beverages, perry and cider (6 mg/kg)
Potato, grain, flour or starch-based snack foods (5 mg/kg)
The EFSA has also defined an acceptable daily intake (ADI). It is five milligrams per kilogram of body weight. This is a guide value that should not be exceeded. According to the experts, we normally never consume more than one milligram per kilogram of body weight in everyday life, so there is no need to worry. Since the EFSA experts found increased amounts of palladium and platinum in Advantam in its pure form, there are also limit values ​​for this.

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Food

Phosphoric Acid (E338): What You Need to Know About The Additive

In its synthetic form, phosphoric acid is found, among other things, as an additive in some foods. You can find out exactly what acid is all about and how dangerous it is for our health here.

What is phosphoric acid?

Phosphoric acid is a carbon-free chemical compound and is therefore one of the inorganic acids. It occurs in nature in a variety of ways, for example in legumes and cereals, and is an important source of phosphorus for many living beings. In the human body, phosphoric acid is particularly important for metabolism.

Phosphoric acid can also be produced synthetically. The starting materials for this are usually so-called apatites, i.e. phosphorus-containing minerals. The acid is dissolved from the minerals using sulfuric, hydrochloric or nitric acid and then distilled. The acid itself is water soluble, colorless and odorless.

Application of phosphoric acid

Synthetically produced phosphoric acid is used in many different areas:
It is used, for example, as a basis for fertilisers, detergents and rust-removing agents.
In dentistry and orthodontics, phosphoric acid is used to make dental cement, clean teeth and prepare them for treatment.
In the food industry, the inorganic acid is mainly used as an acidifier and acidity regulator. You will find them as an additive in soft drinks, sports drinks, milk powder, coffee whiteners, cream products and milk drinks in particular. On the list of ingredients it is given under the E number E338.

Phosphoric acid: bad for our bones?

From a health perspective, phosphoric acid is considered questionable. Cola drinks in particular are repeatedly criticized for their high phosphoric acid content. There is a suspicion that regular cola consumption weakens the bones and thus promotes osteoporosis.

This is because the inorganic acid makes it difficult for the body to absorb calcium. The acid reacts with the calcium molecules and forms a salt. The body can no longer utilize the calcium bound in this way.

The problem particularly affects children and young people, who often consume more cola and other soft drinks than adults. In addition, a calcium deficiency can have serious consequences here, since they are still in the growth phase.

However, the connection between phosphoric acid and osteoporosis has not been sufficiently scientifically proven. In some studies, subjects regularly drank calcium-rich beverages, such as milk, before participating. However, during the study period, they replaced it with cola, which could be the real reason for the weaker bones.

Phosphates: Other health hazards

If you take in excessive amounts of phosphate over a long period of time, this can have further health consequences. Too high a phosphate dose has a negative effect on kidney function. Patients with kidney disease in particular should therefore keep an eye on their phosphate intake.

However, the medical journal also warns people with healthy kidneys against any phosphate additives and calls for comprehensive public education and clear labeling of the additive on the corresponding food. In animal experiments, phosphate additives have turned out to be substances that accelerate the onset of age-related complaints. In addition to osteoporosis, this also includes muscle and skin complaints, as well as premature calcification of the heart vessels.

This applies in particular to synthetically produced phosphates. Naturally occurring phosphates (e.g. in legumes, nuts or grains) are present in significantly lower amounts and are not fully absorbed by the body. The organism can use artificial additives much more effectively, so that the phosphate values ​​rise quickly.

To avoid this, you should only consume fast food in moderation. Artificial phosphates are not only hidden in phosphoric acid, but also in many other food additives that often serve as preservatives, acidifiers or emulsifiers. It is therefore best to cook yourself with fresh and wholesome ingredients, avoid soft drinks and lemonades and generally highly processed products.

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Food

Methylcellulose (E 461): What You Need to Know About The Thickener

Methyl cellulose (E 461) stabilizes desserts, thickens sauces and makes diet foods bulkier. You can find more uses and their health effects here.

Methyl cellulose can give foods a thick consistency and is therefore a gelling and thickening agent. The additive is also used as a stabilizer in foam-like foods, among other things. Last but not least, methyl cellulose can be used as a coating agent. Sauces, desserts, baked goods and fish products are typical areas of application for the additive.

The human body cannot utilize methylcellulose. Therefore, in some diet foods, methylcellulose as a bulking agent adds bulk without increasing the nutritional value of the product.

Methylcellulose: what is it?

From a chemical point of view, methyl cellulose is a cellulose ether, i.e. a synthetically produced compound based on cellulose. At room temperature, cellulose is solid. The substance is soluble in cold water. In addition to being used as a food additive, methyl cellulose is also found in cosmetic products and paste. Methylcellulose is a vegan product.

The cellulose for the production of the additive often comes from the cotton industry. In some countries, including the EU, certain genetically modified cotton plants may be used in the feed and food industry. This is not declared on the product, since only the directly genetically modified product, i.e. the cellulose, would have to be labeled. There is still no final legal regulation for the processed product.

Methylcellulose in non-edible products

Methylcellulose is a component of paste. If you buy paste, depending on the composition of the manufacturer, it is pure methyl cellulose, which you mix with water. The consumer advice center recommends such paste as they do not contain any additives that are harmful to health or the environment.

Methylcellulose is also used in cosmetic products, for example as an emulsifier. Emulsifiers are substances that ensure that water and fat, for example, can be mixed together without separating again. This is necessary to give creams their consistency.

What is the effect of methyl cellulose?

Methylcellulose is not harmful to health. According to the code check, however, the additive can have a laxative effect if you consume more than 6 g.

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Food

Adipic Acid (E 355): What You Need to Know About The Flavor Enhancer

Adipic acid (E 355) is a flavor enhancer and can be found in many foods. Here you can find out why the acid is not only found in food, but also in plastic and power plants.

Adipic acid is approved in the EU as a food additive with the number E 355 as an acidifier.

The properties of adipic acid are:
sour-salty taste
long-lasting taste
does not attract water (therefore suitable for long storage)
Adipic acid is mainly produced chemically. However, it also occurs naturally in some foods, such as beetroot or sugar beet.

Adipic acid (E355) in food

Because of its properties, adipic acid is primarily used as a flavor enhancer and preservative in (ready-to-use) foods. It is particularly suitable for powdered foods.

dry dessert powder
Powdered pastry fillings
Coatings for confectionery, such as fruit gums
desserts
beverage powder
Marmalades, jams and jellies

Adipic acid is also approved as a substitute for table salt. Due to the similar properties and the cheaper production, adipic acid is often used instead of tartaric acid, for example in baking powder or some lemonades.

If you come into direct contact with the fabric, the acid can cause severe eye irritation. Then rinse your eyes with water for a long time and contact your doctor. However, direct contact only occurs in certain professions, such as chemistry.

Other uses of adipic acid (E355)

Adipic acid is not only used in food, but also in the production of the plastic nylon. The acid is the starting material for production and therefore essential. Until a few years ago, the synthesis of adipic acid still produced large amounts of nitrous oxide, which contributes to the greenhouse effect and is therefore problematic. Today, thanks to several innovations, plastic production causes less nitrous oxide.

Adipic acid is also used to reduce the acidic exhaust gases from power plants, for example from waste incineration. It can dissolve sulfur compounds that are formed when fuels containing sulfur are burned. This reduces the pH of the rain less and reduces acid rain that damages nature.

According to the European Chemical Agency, adipic acid is also found in detergents and cleaning agents, such as washing powder or car care products, and in paints and air fresheners.

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Calcium Sulfate (E 516): What You Need to Know About The Additive

Calcium sulphate is a versatile additive in food, in the construction industry and in medicine. We explain to you what it can do and whether it is dangerous to your health.

Calcium sulfate (E 516) is a chemical compound of calcium and sulfur (CaSO4) that is used as an additive in the food industry, among other things. Calcium sulfate is a natural component of food that is added to other foods.

Calcium sulphate is necessary to make gypsum. Calcium sulphate is therefore also an important substance in the construction industry.

There is not a large production of calcium sulphate, as the substance is a by-product in industry:

As a by-product in the production of tartaric acid (contained in grapes and in wine, also known as an additive under E 334)
In the production of citric acid (contained in various citrus fruits, known as E 330)
As a dihydrate (gypsum) in wastewater treatment processes (part of the “hardness” in calcareous, hard water)

Calcium sulphate (E516) and its uses

Uses in the food industry:
Baking mixes: Here, the calcium sulphate has the task of an acidity regulator, stabilizer and firming agent for the dough. It also promotes the proliferation of yeast cultures in bread.
Canned: Again, it acts as a firming agent for tomatoes, potatoes, carrots, beans, and peppers.
It is a carrier, for example for food coloring.
Tofu: Calcium sulfate is often used as a coagulant for tofu and makes it sliceable. Meanwhile, many manufacturers also use Epsom salt or Kombucha mushroom.
Dietary supplements: Some industrial foods – especially those for children – advertise as “extra calcium”. Since the body absorbs calcium sulfate very easily, many manufacturers add it to foods such as cornflakes. It’s a good source of calcium. Nevertheless, many of these industrial foods are not healthy because they contain a lot of sugar and other unhealthy additives.

Further use:
Building Materials Sector: Calcium sulphate is an important raw material in the construction industry as it becomes gypsum in its water crystalline form. Areas of application include the production and processing of tiles, plaster, plasterboard and stucco.
Drying agent in chemical laboratories: Since it is very inexpensive and versatile, it is used to dry organic solvents.
Medicine & Periodontology: Calcium sulphate has long been used in dentistry and jaw surgery to regenerate bone and tissue. With its help, sinus lifts can be carried out and dental implants inserted.

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Food

Potato Varieties: You Should Know These

Potato varieties come in many colors and shapes. They differ in terms of ripening time and purpose. This article gives you an overview of the common varieties. We also introduce you to old potato varieties.

Waxy potato varieties

Waxy potatoes contain less starch than floury potatoes. This means that the tubers keep their shape even when cooked. Waxy potatoes are particularly good for:
fried potatoes
potato salad
potato gratin
These waxy potato varieties are particularly popular:
Linda: The potato variety is known for its good shelf life. Despite its firm consistency, it has a soft and creamy taste.
Sieglinde: The early potato variety forms elongated to oval tubers. The skin is yellow and smooth, while the flesh is considered to be particularly flavorful. The Sieglinde has a long tradition in Germany and is particularly popular here.
Nicola: The variety was named Potato Variety of the Year in 2016. It tastes slightly sweet and yet earthy. Their elongated tubers are among the medium-early potatoes.
La Ratte: The French variety impresses with its fine nutty taste. La Ratte is one of the medium-early varieties and stands out because of its squishy, ​​croissant-shaped tuber. It is traditionally used for gratins.

Predominantly waxy potato varieties

Predominantly waxy potatoes burst easily when cooked and are slightly softer than waxy potatoes. They are especially useful for
Boiled and boiled potatoes
fries
baked potatoes
These varieties are among the predominantly waxy potatoes:
Granola: The round to oval tubers are typically yellow in color. The medium-early variety was voted Potato Variety of the Year in 2014.
Laura: The skin of the potato variety is red, while the flesh is yellow. It is particularly popular because of its strong taste.
Bintje: Characteristic of this medium-early variety are its mild, creamy taste and its typically long-oval tubers.
Red Emmalie: The potato of the year 2018 is characterized by its red flesh and skin. It was bred by organic farmer Karsten Ellenberg and is said to be easy to grow. The early variety has a spicy taste and a fine consistency.

Floury potato varieties

Floury potato varieties have the highest starch content. As a result, they are significantly softer after cooking and can be easily mashed with a fork. The tubers of floury varieties are often significantly larger than those of waxy varieties. Floury potatoes are best suited for these dishes:
Mashed potatoes
Soup
potato pancakes
gnocchi
The following varieties are floury potato varieties:
Augusta: The early potato variety has round to oval tubers, while the skin is rather rough. The taste is mild and aromatic. The variety stores well.
Alma: The Alma is particularly striking because of its particularly light, almost white flesh. It is also particularly productive.
Agria: The variety is cultivated particularly frequently in Germany. It is one of the medium-early varieties and can be stored well.
Gala: The variety is one of the early potato varieties. Their yellow flesh is considered particularly aromatic. The tubers are round to oval and have a fine skin.

Old potato varieties

Old potato varieties have been forgotten more and more over time. The varieties are usually not particularly lucrative for conventional cultivation, as they require more care and yield less. In recent years, however, some farmers and organic farms have tried to preserve old potato varieties.

Like other varieties of potatoes, old varieties are divided according to the degree of ripeness and purpose. You often come across old varieties, especially at markets and in farm shops. If you plant old potatoes in your own garden, you can help preserve variety by choosing old varieties. You can buy the seeds for this from some clubs and organic farms.

Here are a few old potato varieties:
Bamberger Hörnchen: The variety is also called Bamberger Krumbeere and is one of the medium-late varieties. The squirrels are easily recognizable by their characteristic shape and yellow-pink skin. The potato variety is one of the waxy potatoes.
Highland Burgundy Red: The Scottish potato variety is considered a rarity, although it has been around since the beginning of the 20th century. The floury potato is particularly noticeable because of its red flesh and oval shape. It is one of the medium late varieties.
Mecklenburg pinto: The exotic rarity comes from Mecklenburg. The variety is oval and oblong in shape. While their skin is dark purple, the flesh is white and blue veined. The taste is reminiscent of chestnuts.
Vitelotte: The Vitelotte is one of the purple potatoes and is characterized by its elongated shape and dark skin. The blue and white marbled flesh has a strong and bitter taste.

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Are Oreos Vegan? What You Need to Know

Are Oreos vegan? This question is often discussed among vegans and there is still disagreement about the popular biscuits. We have summarized for you what you should know about it.

Are Oreos vegan? A look at the ingredient list

Even if the cookie cream suggests milk, it is often claimed that Oreos are vegan. To find out if that’s true, we took a closer look at the ingredient list of the popular biscuits:
wheat flour
sugar
Palm oil
rapeseed oil
low-fat cocoa powder 4.5%
wheat starch
Glucose-Fructose Syrup
Raising agents (potassium carbonates, ammonium carbonates, sodium carbonates)
salt
Emulsifiers (soy lecithin, sunflower lecithin)
Aroma
At first glance, the cookies appear to contain neither dairy nor eggs. Nevertheless, at the end of the list it says: May contain milk.

Critical ingredients of the vegan Oreos

While many vegans may be happy that Oreos are vegan, the list of ingredients is no cause for celebration. Vegan does not mean healthy. The popular biscuits consist mainly of wheat flour, sugar and fat. Artificial flavorings are also buried.

From a health point of view, the biscuits are not recommended for regular consumption. This does not only apply to Oreos, however. According to the vegan food pyramid, you should consciously consume sweets, snacks and alcohol as little as possible and in small amounts. Consume a maximum of one small portion per day

The palm oil contained in the vegan Oreos should not only be viewed critically from a health perspective. During production, rainforest is often destroyed by slash and burn, with no regard for the animals that live there and the impact on our climate.

If you don’t want to use questionable ingredients, it’s best to bake your sweet temptations yourself. This way you can rely on high-quality, organic ingredients and know exactly what’s in your sweets.

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