This type of Packaging Materials and Food Additives

This type of Packaging Materials and Food Additives

Types of additives

According to Majeed (1996) these additives can be divided into several groups based on their intended use, namely: 1) the agent is an additive made ​​from an emulsion of fat and water for example lecithin 2) stabilizing agent and pemekat eg alginate and glycerin, 3) barrier agents crust to prevent clumping , 4) nutritional enhancement agent for example a variety of vitamins, 5) nitrate salt agents and preservatives eg nitrite, 6) for example, an antioxidant agent vitamin C and E; BHT (Butylated Hydroxy-toluene) and BHA (Butylated Hydroxy-anisole), 7) agent developers for bread and cake, 8) flavoring agent example monosodium glutamate (MSG), 9) dye. In addition to the above additives Denfer ninth (2001) also states that there are other ingredients added to food include: 1) laxative agent, 2) animal fat, 3) marinade ingredients, 4) material separator, 5) modified starch, 6) alcohol, and 7) gelatin.

Besides the materials mentioned above involving the use, size and the rules have been determined according to the Indonesian National Standard (SNI), which we should be aware of is the presence of dyes and preservatives that are added are not for food use, such as borax and formaldehyde as a preservative that has been reported by Suriawiria (2003). Where 86.2% pointed out that there is a wet noodle market and supermarkets contain formalin. In addition to the red color paste 50% are using Rhodamin B dye should be used for textiles. In addition Rhodamin also commonly given in syrup to create the red color.