Abubuwan da ake ginawa na abinci sune ake kira roba ko abubuwa na halitta, wanda aka gabatar da su cikin kayan abinci don cimma wasu manufofin fasaha. Har ila yau wadannan abubuwa sune ake kira additattun abinci. A zamanin yau, yawancin masana'antu na masana'antu - rassan kayan lambu, ninkaya, kifi da sarrafa nama, giya, ba da giya, burodi da sauransu - duk suna amfani da daruruwan kayan abinci masu yawa.
Ƙayyade ta lambobi
A cikin ƙasashe na Tarayyar Turai, an yi amfani da tsarin ƙididdiga na musamman don ƙayyade waɗannan addittu tun 1953. A ciki, kowane ƙari yana da lambarta ta musamman, farawa da harafin "E". An kammala tsarin da aka ƙayyade a hankali kuma daga bisani aka karɓa a cikin Codex Alimentarius.
A cikin wannan tsarin, ana nuna kowane buƙatar ta harafin "E" tare da lambar mai zuwa (alal misali, E122). An rarraba lambobin kamar haka:
- 100-199 - dyes;
- 200-299 - masu kiyayewa;
- 300-399 - antioxidants;
- 400-499 - thickeners, stabilizers, emulsifiers;
- 500-599 - anti-caking agents da masu kula da pH;
- 600-699 - dandano da dandano enhancers;
- 700-799 - maganin rigakafi;
- 800-899 - ajiyewa;
- 900-999 - sauran;
- 1000-1999 - daban-daban ƙarin abubuwa, ciki har da anti-flamings.
Hadarin wasu karin kayan abinci
Irin waɗannan addittu ana buƙatar da ake bukata don inganta zaman lafiyar da aminci na abinci, don dalilai daban-daban a cikin samarwa, ajiya da kuma marufi, don ƙara rayuwar rayuwa ta samfur. Duk da haka, an san cewa, a wani haɗuwa, wadannan kariyan zasu iya zama barazana ga lafiyar mutum, wanda babu wanda ya karyata.
A cikin kafofin yada labaru, sau da yawa zaka iya ganin rahotanni cewa wani ƙari yana haifar da ciwo, ciwon daji, ƙuƙwalwar ciki, da dai sauransu. Amma ya kamata a tuna cewa tasiri na kowane abu zai iya bambanta dangane da yawan nauyin abu da halaye na mutum. Ga dukkan additives, ana amfani da yawan kuɗin yau da kullum, wanda ya wuce abin da zai haifar da sakamako mai kyau. Don abubuwa daban-daban, kwayar za ta iya zuwa daga wasu 'yan milligrams zuwa kashi goma na hatsi a kowace kilogram na jiki.
Ya kamata a tuna da cewa wasu daga cikin wadannan abubuwa suna da tasiri mai mahimmanci, wato, zasu iya tara cikin jiki. Gudanar da gaskiyar cewa abincin da ke dauke da kayan haɗi, an ba da shi ga masu samarwa.
Ana amfani da nitrite (E250) a cikin sausages, ko da yake wannan abu abu ne mai guba na guba (yawancin ratsuka sun mutu lokacin da suka dauki kashi fiye da 180 mg a kilogram na nauyin nauyin), amma ba a hana shi a aikace ba a wannan lokacin, domin shi ne "mafi munin mummunan", samar da kyakkyawan samfurin samfurin, kuma saboda haka ƙara girman tallace-tallace (don tabbatar da wannan ya isa ya kwatanta launi na sausages shagon tare da launi na gidan). A manyan maki na sausages kyafaffen ƙwayar nitrite ya fi girma a cikin sausages da aka dafa, tun da an yarda da cewa ana cinye su a ƙananan ƙananan.
Sauran sauran additives za a iya daukar nauyin lafiya, kamar su sucrose, lactic acid da sauransu. Duk da haka, hanyoyin da suke kira sun bambanta daga ƙasa zuwa ƙasa, saboda haka, saboda haka, haɗarsu ga kwayar halitta zata iya bambanta. Yayin da hanyoyin bincike suka ci gaba da sababbin bayanai game da maye gurbin additives, ka'idodin abubuwan da ke tattare da abubuwa daban-daban a cikin abincin abinci zai iya bambanta.
Alal misali, a baya dauke da E121 marar lahani wanda ke dauke da ruwa carbonated da formaldehyde E240 an gane yanzu suna da haɗari kuma an hana su amfani. Bugu da ƙari, additives marasa lahani ga jikin mutum daya, ba dole ba ne ga kowa da kowa, saboda haka yara, masu rashin lafiyar da tsofaffi suna bada shawarar yin amfani da kariyar kayan abinci.
Yawan masana'antun don sayarwa, maimakon lambar harafi sun nuna sunan addittu (misali "glutamate sodium"), wasu suna amfani da cikakken rikodin - da sunan sunadarai da lambar harafin.