Page 12 - Analytical method for food addtives

Introduction

Additives are added to food to perform different technological functions, for
example, to increase shelf life (preservatives), or to protect against rancidity
(antioxidants). The use of additives in food is controlled by separate legislation
relating to, for example, colours in food, sweeteners, miscellaneous additives
(other than colours and sweeteners) and flavourings. Most areas of food additives
legislation (with the exception of additives in flavourings, additives in other
additives (i.e. other than carriers/solvents) and controls on enzymes/processing
aids) have been fully harmonised throughout the European Union for a number of
years. The initial groundwork for this was laid down by the Food Additives
Framework Directive (89/107/EEC). Indeed, UK legislation covering the main
groups of food additives is based on European Community Directives, which were
agreed during 1994 and 1995. Under these legislative requirements (including
amendments), most additives are permitted only in certain specified foods, at
specified maximum levels (although some are generally permitted at levels of
‘quantum satis’). However, only additives that have been approved for safety by
the European Commission’s Scientific Committee on Food are included in the
legislation and are identifiable by their designated E number in the relevant
Directives.
Food additive-based research and surveillance carried out by organisations
such as The Food Standards Agency aims to support consumer protection by
providing the best possible scientific evidence to ensure that the use of food
additives does not prejudice food safety. Much of the Agency’s work has concen-
trated on developing and validating appropriate methodology to measure levels of
additives in food. This work has ranged from feasibility studies to acquire a better
understanding of factors affecting additive intakes to the development of appro-
priate test protocols. Development of food surveillance methodology is also
integral to improving understanding of additive exposure through collation of