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Progress in Chemistry 2009, Vol. 21 Issue (11): 2424-2434 Previous Articles   Next Articles

• Special issues •

The Function and Risk Control of Chemical Additives in Foods

Qian He*;   Han Chan;   Liu Libing   

  1. (Food Science And Technology School, Jiangnan University, WuXi 214125, China)
  • Received: Online: Published:
  • Contact: Qian He E-mail:amtf168@126.com
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Chemical additive in food is a synthetic food additive produced by chemical method. This article reviews the reasons to produce and use chemical additives in food, points out that chemical additive is used as supplement of natural material, and then outlines nature and function of chemical synthetic food additive. The procedure and means of safety assessment for food additive before accessing to market proposed by JECFA, America, European Union and china is also introduced. The supervisory agency, legal ground and quality standard of America, European Union and china are mentioned in this review. This review indicates the summary of main influencing factor for chemical additives in food. Finally, the article proposes how to improve the risk controlling system, and gives some suggestions on safeguarding food security effectively.

Contents
1 General overview of Chemical additives in foods
2 Functions of chemical additives in foods
3 Risk control of chemical additives in foods
3.1 Safety assessment for additives before accessing to market
3.2 After service food additives management
4 Main influencing factors for risk control
5 Conclusion

CLC Number: 

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