Nutritional supplements

Each of us has heard of food additives with the symbol E. It's no secret to anyone that nutritional supplements are used today in almost all products. How to learn to distinguish between them, to know which of them are generally prohibited, and which can harm?

Many nutritional supplements- natural origin. For example, E330 - citric acid - is found in all citrus fruits. Tomatoes contain E160a - carotene, E101 - vitamin B2 riboflavin. E400 is isolated from seaweed - sodium alginate. Sorbic and benzoic acids and their salts are preservatives that are also found in nature, in particular, in mountain ash, lingonberries, and cranberries. The apple contains acetic acid E260, tartaric acid E334, glutamic acid E620, carotene E160a, niacin E375, anthocyanin E163, citric acid E330, succinic acid E363, cystine E920, vitamin C E300, vitamin B E101.

All additives are divided into several categories: not dangerous, harmful, dangerous, very dangerous.

Food additives that are not harmful (but they are not useful):

E 100, 101, 104, 105, 111, 122, 126, 130, 132, 151, 152, 160, 161, 162, 163, 170, 174, 175, 181;

E 200, 201, 202, 203, 236, 260, 261, 262, 270, 280, 290;

E 300, 301, 306, 307, 322, 326, 327, 331, 332, 333, 334, 335, 336, 337, 382;

E 400, 401, 402, 404, 405, 406, 410, 411, 413, 414, 420, 421, 422, 440, 471, 472, 473.

Suspicious food additives:

E 125, 141, 150, 153, 171, 172, 173;

E 240, 241, 477.

Harmful food additives:

Negatively affect the work of the intestines: E 220, 221, 222, 223, 224.

Negatively affect the digestion of food: E 338, 339, 340, 341, 450, 461, 463, 465, 466, a also found in ice cream E407.

Food additives that harm the skin: E 230, 231, 232, 233.

Additive, interfering with the absorption of vitamin B 12: E 200 .

Additive raising cholesterol: E 320, 321.

Supplements that increase the sensitivity of the nervous system: E 311, 312.

Additives that cause putrefactive processes in the mouth and harm the body: E 330, is used in many lemonades and in many other products.

Supplements that can cause cancer: E 131, 142, 210, 211, 213, 214, 215, 216, 217.

Allergens:

E230, 231, 232, 239, 311–313.

Causes diseases of the gastrointestinal tract:

E221-226, 320-322, 338-341, 407, 450, 461-466 .

Cause liver and kidney disease:

E171–173, 320–322.

Dangerous Food Additives:

E 102, 110, 120, 124.

Very dangerous additives that promote the growth of cancer cells

E 123, 102, 110- the latter is often used in caramels, fruit syrups, chocolate bars, fish fingers, ready-made sauces, soft cheeses and puddings.

Cause malignant tumors:

E103, E105, 121, 123, 125, 126, 130, 131, 142, 152,

E210, 211, 213–217, 240;

E330;

E447.

5 Supplements Are Officially Banned Worldwide:

E 121(citrus red dye, mainly used in the coloring of orange peels);

E 123(amaranth) - a specific dye, has nothing to do with a plant with the same name;

E 240- formaldehyde, a very toxic substance;

E 924a and E 924b- used previously to improve flour.

Food additives not allowed for use in the Russian Federation:

E103, E107, E125, E127, E128, E140, E153-155, E160d, E160f, E166, E173-175, E180, E182,

E209, E213-219, E225-228, E230-233, E237, E238, E241, E252, E253, E264, E281-283,

E302, E303, E305, E308-314, E317, E318, E323-325, E328, E329, E343-345, E349, E350-352, E355-357, E359, E365-368, E370, E375, E381, E384, E387-390, E399,

E403, E408, E409, E418, E419, E429-436, E441-444, E446, E462, E463, E465, E467, E474, E476-480, E482-489, E491-496,

E505, E512, E519-523, E535, E537, E538, E541, E542, E550, E552, E554-557, E559, E560, E574, E576, E577, E579, E580,

E622-625, E628, E629, E632-635, E640, E641,

E906, E908-911, E913, E916-919, E922-926, E929, E942-946, E957, E959,

E1000, E1001, E1105, E1503, E1521.

What does the nutritional supplement code mean? The letter "E" is Europe, and the digital code is a characteristic of a food additive to the product.

1 - dyes;

2 - preservatives,

3 - antioxidants (they prevent spoilage of the product),

4 - stabilizers (preserve its consistency),

5 - emulsifiers (support the structure),

6 - flavor and aroma enhancers,

7-8 spare numbers,

9 - anti-flaming, that is, anti-foam substances.

Indexes with a four-digit number indicate the presence of sweeteners - substances that preserve the friability of sugar or salt, glazing agents.

Are these supplements harmful? Food experts believe that the letter "E" is not so scary: the use of additives is allowed in many countries, most of them do not give side effects. But is it?

For example, preservatives E-230, E-231 and E-232 are used in the processing of fruits and they are phenol. Getting into our body in small doses, it provokes cancer, and in large doses it is just pure poison.

In addition, there are food additives that are strictly prohibited in Russia: E-121 is a dye (citrus red), E-240 is an equally dangerous formaldehyde. Powdered aluminum is coded under the E-173 sign, which is used to decorate imported sweets and other confectionery products.

But there are harmless, and even useful "E". For example, the additive E-163 (dye) is anthocyanin from grape skins. E-338 (antioxidant) and E-450 (stabilizer) are harmless phosphates that are essential for our bones.

All food additives can be designated with the following letters: O - dangerous; Z - prohibited; P - suspicious; P - crustacean; RK - intestinal disorders; VK - harmful to the skin; X - cholesterol; RJ - indigestion; OO - very dangerous; RD - arterial pressure; C - rash; GM - genetically modified

Manufacturers do not always indicate the number of food additives. It also happens that only its name is written on the products. How to figure out if such an additive is harmful to health or not? The table below shows the names of additives and their codes.

Agar-agar, RK RJ1 E406

Sodium adipates E356

Potassium adipates E357

Adipic acid E355

Azorubine, crimson C E122

Nitrogen E941

Allura red AC O E129

Aluminum (powder-like) O E173

Aluminosilicate O E559

Calcium aluminum silicate O E556

Potassium aluminum silicate O E555

Sodium aluminum silicate O E554

Sodium aluminum phosphate O E541

Ammonium alginate O E403

Potassium alginate O E402

Calcium alginate O E404

Sodium alginate E401

Alginic acid O E400

Alpha Tocopherol E307

Amaranth OR Leads to lime accumulation in the kidneys! E123

Annatto, bixin, norbixin E160b

Anthocyanin E163

Argon E938

Arabinogalactan Е409

Calcium ascorbate E302

Sodium ascorbate E301

Ascorbic acid E300

Ascorbyl palmitate Е304

Aspartame OO2 GM E951

Acesulfame potassium E950

Potassium acetates E261

Calcium acetate E263

Sodium acetate E262

Acetylated distarch adipate E1422

Acetylated distarch phosphate E1414

Acetylated starch E1420

Sucrose acetate isobutyrate E444

Potassium benzoate OC E212

Calcium benzoate E213

Sodium benzoate OS E211

Benzoic acid OC E210

Bentonite E558

Beta-apo-8"-carotenal (C 30) E160e

Beta-apo-8"-carotinic acid (C 30) ethyl ester E160f

Biphenyl, diphenyl VK E230

Boric acid E284

Butylated hydroxyanisole (BHA) PC X E320

Butylated hydroxytoluene, ionol (BHT) C X E321

Potassium bisulfite O - Dangerous for asthmatics! E228

Tartaric acid (L(+)-tartaric acid) E334

Candelilla wax E902

Carnauba wax E903

Oxidized polyethylene wax E914

Beeswax, white and yellow E901

Gamma Tocopherol E308

Hexamethylenetetramine C2 - red caviar E239

Guaiac resin E314

Helium E939

Ammonium hydroxide E527

Potassium hydroxide E525

Calcium hydroxide E526

Magnesium hydroxide E528

Sodium hydroxide E524

Hydroxypropyl Distarch Phosphate E1442

Hydroxypropyl Starch E1440

Hydroxypropyl methylcellulose E464

Hydroxypropylcellulose RK - If more than 6 grams! E463

Potassium Hydrosulfite E228

calcium hydrosulfite O - Dangerous for asthmatics! E227

sodium hydrosulfite RJ O - Dangerous for asthmatics! E222

Glycerol E422

Glycine E640

calcium glutamate OO - Crispy potatoes, flour products! E623

Magnesium glutamate O E625

Glutamic acid O E620

Monosodium glutamate I-substituted O E621

Potassium glutamate I-substituted O E622

Ammonium glutamate I-substituted O E624

Ferrous gluconate O - No more than 20 gr. in a day! E579

Potassium gluconate O - No more than 20 gr. in a day! E577

Calcium gluconate O - No more than 20 gr. in a day! E578

Sodium gluconate O - No more than 20 gr. in a day! E576

Gluconic acid O - No more than 20 gr. in a day! E574

Glucono delta lactone O - No more than 20 gr. in a day! E575

Calcium guanylate E629

Guanylic acid E626

Guar gum C E412

Gum arabic C E414

Delta-tocopherol E309

Dipotassium guanylate E628

Dipotassium inosinate E632

Distarch Phosphate E1412

Dimethyldicarbonate E242

Disodium 5"-ribonucleotide E635

Disodium guanylate E627

Disodium inosinate E631

Sodium diphosphates RKO - Destroys calcium, magnesia, iron! E450

Diphenyl C O3 E230

Diazomonoxide E942

Dimethyldicarbonate O E242

Silicon dioxide amorphous (silicic acid) E551

Carbon dioxide E290

Silicon dioxide E551

Sulfur dioxide OO - Dangerous for asthmatics! E220

Titanium dioxide E171

Dodecylgalate C E312

Fatty acids E 570

Sodium isoascorbate E316

Isoascorbic (erythorbic) acid E315

Isomaltitol, Isomaltitol O - No more than 50 gr. in a day! E953

Inosinate-5 "calcium E633

Inosic acid E630 K

Locust bean gum C E410

Karaya gum O E416

Guaiac gum P E241

Xanthan gum E415

Tara gum C E417

Gellan gum Е418

Xylitol O - No more than 50 gr. in a day! E967

Carrageenan O RK E407

Carbamide (urea) Е927b

Brilliant blue dye E133

Dye black VK E151

Food coloring orange-yellow "sunset" OS E110

Food color green-S E142

Food coloring "gold" E175

Food coloring "indigo-carmine" Е132

Food coloring canthaxanthin Oh - Deposits in the retina! E161g

Food coloring curcumin E100

Riboflavi food coloring E101

Food dye tartrazine OS E102

Dye food alkanet (alkanine) E103

Food coloring yellow quinoline C E104

Food dye carmine (from scale insects!) C E120

Food coloring azorubine (carmoisine) C E122

Food coloring amaranth C E123

Crimson food dye C E124

food coloring erythrosin Oh - For the thyroid gland! E127

Food coloring red C E128

Food coloring red "charming" (Allura) C E129

Food dye blue patent E131

Food dye indigo carmine E132

Brilliant blue food coloring E133

Food dye chlorophyll E140

Food dye copper complexes of chlorophyll E141

Food coloring green S Е142

Food coloring sugar colors simple Е150a

Food dye sulfite sugar colors Е150b

Food coloring sugar ammonium colors O E150s

Food coloring sugar ammonium-sulfite colors O E150d

Brilliant black food dye O E151

Dye food charcoal vegetable E153

Food coloring brown FK C Е154

Food coloring brown HT C E155

E160a food carotene dye

Food dye annatto extract E160b

Paprika oil resin food coloring E160c

Food dye lycopene E160d

Food coloring beta-apocarotene aldehyde Е160e

Color food esters of beta-apo-8'-carotene acid E160f

Food dye flavoxanthin Е161b

Food coloring red beet E162

Food anthocyanin dye E163

Food coloring calcium carbonate E170

Dye food titanium dioxide E171

Iron oxide food dye E172

Dye food aluminum O E173

Food coloring silver O E174

Food dye gold O E175

Food dye litholrubin BK C E180

E306 tocopherol concentrate

Carboxymethylcellulose sodium salt With RK - If more than 5 gr! E466

Paprika dye, capsanthin, capsorubin E160c

E500 sodium carbonates

Potassium carbonates Е501

Ammonium carbonates Е503

Magnesium carbonates Е504

Alum sodium aluminum O E521

Aluminum-potassium alum O E522

Alum alumina O E523

Lecithins, phosphatides E322

Sodium lactate E325

Potassium lactate E326

Calcium lactate E327

Ammonium lactate Е328

Citric acid E330

Sodium lactylates E481

Calcium lactylates E482

lactitol RJ - No more than 20 gr. in a day! E966

Lysozyme C - Maybe GM. (Found in cheeses). E1105

Formic acid E236

Lactic acid E270

Ammonium malate Е349

E350 sodium malates

Potassium malates E351

Calcium malates E352

Meta-tartaric acid E353

Mannitol RJ - No more than 20 gr. in a day! Bad for your teeth! E421

Methylcellulose RJ RK - If more than 6 grams! E461

Methylethylcellulose E465

Mono- and diglycerides of fatty acids E471

Montanoic acid O - Do not use with the peel! E912

Maltitol and maltitol syrup A - No more than 20 grams per day! E965

Lowlands About E234

Potassium nitrite O E249

sodium nitrite O - almost all sausages, E250 ham

Sodium nitrate O E251

Sodium nitrate O E252

Ortho-enylphenol VK O E231

Ortho-phenylphenol sodium salt O E232

Octyl gallate C O E311

Ortho-phosphoric acid O RK E338

Calcium oxide E529

Magnesium oxide E530

Sodium pyrosulfite RJ O - Dangerous for asthmatics! E223

Potassium pyrosulfite RJ O - Dangerous for asthmatics! E224

Pimaricin (natamycin) O - Dangerous for asthmatics! E235

Propionic acid O E280

Sodium propionate O E281

Calcium propionate O E282

Potassium propionate O E283

Propyl gallate O E310

Boric acid O E284

Polyoxyethylene sorbitan tristearate O E436

Pectins E440

Pyrophosphates O E450

Triphosphates O E451

Polyphosphates O E452

Polydimethylsiloxane O E900

Polydextrose O E1200

Polyvinylpyrrolidone O - No more than 90 gr. in a day! E1201

Polyvinylpolypyrrolidone O - Can be found in wines! E1202

Ribonucleotides-5" calcium E 634

Saccharin O E954

Sorbic acid E200

Potassium sorbate E202

Sodium sorbate E203

Sulfur dioxide OO - May be found in white wines! E220

sodium sulfite RJ O - Dangerous for asthmatics! E221

potassium sulfite RJ O - Dangerous for asthmatics! E225

calcium sulfite RJ O - Dangerous for asthmatics! E226

Sorbitol and sorbitol syrup E420

Salts of fatty acids E470

Sugarglycerides E474

Sorbitan monostearate O E491

Sorbitan tristearate O E492

Sorbitan monolaurate, SPEN 20 O E493

Sorbitan monooleate, SPEN 80 O E494

Sorbitan monopalmitate, SPEN 40 O E495

Sorbitantrioleate, SPEN 85 O E496

Hydrochloric acid E507

Sulfuric acid O E513

Sodium sulfates E514

Potassium sulfates E515

Calcium sulfates E516

Ammonium sulfates E517

Aluminum sulfate O E520

Thiabendazole VK O E233

Sodium tetraborate O - Metabolic disorders! E285

E335 sodium tartrates

Potassium Tartrates E336

Potassium-sodium tartrates E337

Calcium tartrate E354

Tragacanth C E413

Twin (polysorbate 20) O E432

Twin (polysorbate 80) O E433

Twin (polysorbate 40) O E434

Twin (polysorbate 60) O E435

Sodium thiosulfate E539

Vegetable charcoal E153

Acetic acid glacial E260

Carbon dioxide E290

Fumaric acid E297

Sodium phosphates O E339

Potassium phosphates O RK E340

Calcium phosphates O RK E341

Ammonium phosphates E342

Ammonium phosphates O E343

Sodium ferrocyanide E535

Potassium ferrocyanide E536

Calcium ferrocyanide E538

Potassium chloride E508

Calcium chloride E509

Ammonium chloride E510

Magnesium chloride E511

Tin chloride O - Causes vomiting, found in canned food! E512

Sodium citrates E331

Potassium citrates E332

Calcium citrates E333

Magnesium citrate E345

Ammonium citrates E380

Cellulose E460

Cyclamic acid and its salts O E952

Esters of glycerol and resin acids E445

quilaia extract O - Contains saponins (erythrocyte hemolysis!) E999

Erythrosine O - Found in citrus peels! E127

Montanic acid ester O - Do not use with the peel! E912

Ethyl parahydroxybenzoic acid C E214

Ethyl ether sodium salt C E215

Propyl ether OS E216

Propyl ether sodium salt OS E217

Ether methyl OS E218

Methyl ether sodium salt OS E219

Propylene glycol ester of fatty food acids E477

Esters of sucrose and fatty acids E473

Ethylenediaminetetraacetate, calcium disodium, Oh - Metabolism! E385

Ethylcellulose RJ RK - If more than 6 gr.! E462

Esters of glycerol and acetic and fatty acids E472a

Esters of glycerol and lactic and fatty acids E472b

Esters of citric acid and mono- and diglycerides of fatty acids E472c

Esters of glycerol and diacetyltartaric and fatty acids E472d

Mixed esters of glycerol and tartaric, acetic and fatty acids E472f

Esters of monoglycerides and succinic acid Е472g

Esters of sucrose and fatty acids E473

Esters of polyglycerol and fatty acids E475

Esters of polyglycerol and ricinolic acids O E476

Malic acid E296

Succinic acid E363

Around "E" - additives in the Russian Federation there are long-standing conversations. On the one hand, there is no doubt about nutritional supplements, each supplement is tested. But on the other hand, even substances such as citric acid and activated charcoal are declared “harmful” and “prohibited”. What exactly are nutritional supplements?

I would like to believe that no one will allow a product to be sold on the label of which prohibited additives are declared. And if allowed ones are declared, then their mass fraction should be checked during certification and not exceed the maximum allowable.

There is an opinion that the reason for the increased morbidity and mortality in Russia is associated with a decrease in the consumption of natural products that supply the body with the substances necessary for its vital activity, and the replacement of these products with refined, low-quality food, artificially enriched with vitamins and microelements.

Today, many people already know, they know that lemonade can be used for kitchen utensils or to cook jeans. And chewing gum is generally dangerous. And for the kids who love it so much! In many types of chewing gum, as it turned out, the amino acid phenylalanine is included in large quantities, and in large quantities it is harmful to the brain, especially the growing one.

Refined foods are also harmful. It has been proven that refined products can provoke the occurrence of diseases or aggravate the course of existing diseases. According to most experts, the “rationalization” of nutrition, in particular the use of artificially refined products, has become one of the reasons for the development of serious diseases in humans and is a serious pathological factor.

Another scourge of modern nutrition – GMO. In 2003, the moratorium on the development and use of GM products in Europe was lifted. In Russia, the cultivation of transgenic varieties and the creation of new ones are still prohibited, but the import of GM products and their use is allowed. In our country, one type of soybean, three varieties of corn, rapeseed and sugar beet are allowed for consumption, and at the same time, not a single transgenic product has been registered that would not be used in less than three countries. Transgenic soy, which is added to meat products, is allowed by the Ministry of Health. It is registered and used in sixteen countries, including those in the European Union.

What is GMO? Are they helpful or harmful? Food production from GM organisms is a relatively young industry. It will take a long time to reliably assess the safety of new products - at least several generations of consumers using products or components derived from GM organisms in the diet will need to be replaced.

There are a lot of genes in the body, and it is impossible to take into account the interaction of all - this is the main trump card of the opponents of GM technologies. Someday all genes and all proteins will be studied, and then it will be possible to use the properties of plants and animals that we need without harming them, ourselves or nature. Genetic engineering is a very powerful tool that has just been mastered by mankind. It is not yet possible to make definite decisions regarding the permission or prohibition of experiments with GM organisms. To use them or not, we must decide for ourselves. But there are also positive developments in this area.

Genetically modified sources are used in medicine to create vaccines with increased efficiency. A universal vaccine has already been created that protects against allergic reactions caused by the inhalation of pollen from various plants. Its active ingredient is a GM protein. This mutant protein tenfold reduces the intensity of painful reactions to plant pollen and at the same time mobilizes the immune system to protect the body from the consequences of an allergenic attack. Preliminary trials of the vaccine have shown that it does not pose a threat of anaphylactic shock and almost equally helps all those suffering from pollen allergies. (adapted from the European Journal of Immunology)

With the help of GM foods, it seems possible to provide food for starving countries, as well as the growing population of other countries in the near future. The world population has reached 6 billion and will double in the next 50 years. Providing food to the world's population is becoming increasingly problematic.

In addition, grown transgenic crops significantly increase the yield and shelf life of fruits, they become more resistant to pests and adverse conditions. GM vegetables and fruits are bred, are able to protect themselves from insects and weeds, are able to resist viruses, bacteria and fungi, can tolerate frosts that would normally destroy the crop.

Some scientists argue that genetically modified plants are much more environmentally friendly than their unmodified counterparts.

Why are we afraid of GMOs? So far, the consequences of consuming products with GMI are unknown. According to leading experts, if a person eats sausage with transgenes once, nothing will happen to him. But we eat it every day! Experts believe that in many years the genetically modified protein will reach a dangerous concentration in the body. The main source of danger is the imperfection of technologies for obtaining transgenic organisms. Despite the fact that genetic engineering is a high modern and fairly developed science, when creating GMOs, scientists are still acting blindly. When inserting a gene fragment, they do not know exactly which part of the genome it will fall into, and how this will affect its work. The transformed cell acquires completely new, uncharacteristic properties for it.

Separate facts of the disappearance of entire groups of insects in the places where GM plants are grown, the emergence of new mutant forms of weeds and insects, biological and chemical soil pollution and the gradual loss of biodiversity, especially in the centers of the emergence of cultivated plants, have been scientifically recorded. This is a very urgent problem for Russia, since our country has a rich variety of genetic resources of agricultural plants and animals that need to be preserved for future generations.

A number of experiments were carried out on rats: in animals consuming GM foods, the cellular structure of the stomach and liver was disturbed, the blood formula changed, the weight of the animals in the experiment and the weight of the brain decreased. These experiments confirmed the assumptions of scientists about the negative impact of GM food on the body: on the immune system, gastrointestinal tract, liver and brain.

Gene manipulation can lead to:

1. To an unpredictable increase in the content or the appearance of completely new toxins in food.
2. Provoke cancer.
3. Cause food allergies.
4. Destruction of natural ecosystems and violation of the ecological balance in nature during the cultivation of transgenic plants.

While there is no evidence that GMOs can cause deviations in the future, there is no evidence yet that the products are harmless. Time will show…

E 330, more commonly known as citric acid, is often used in home and industrial cooking. Knowing how dangerous and harmful for the body is the use of products containing various "E", many try to avoid buying products that contain them. It is true that some additives, although considered food, are actually deadly to the human body, but there are other substances that can be freely used for food (and not only) purposes without fear for your health.

Additive E 330 also belongs to these substances. This is ordinary food citric acid. There are a lot of ways to use it, and some of them will be discussed in this article. It will also describe the properties of this additive, the history of its occurrence, as well as the benefits and harms of this substance.

Citric acid (Citric acid, E 330)

The well-known food additive E 330 is also called citric acid. Well known in the culinary industry. It has several widely used and common names:

• citric acid;
• tribasic carboxylic acid;
• E 330;
• citric acid.

Also, E 330 is an antioxidant and a natural preservative. This substance can be obtained both naturally and synthetically.

E 330: general characteristics and properties

• Citric acid has the appearance of very small white or almost colorless crystals.
• E 330 is highly soluble in water, also soluble in alcohol (ethyl).
• Shows weak acidic properties.
• It has a pure sour taste, directly dependent on the concentration in the solution.
• Consumed in reasonable amounts, it improves digestion.

History of creation and methods for obtaining citric acid

The preparation of E 330, then better known as citric acid, is credited to Karl Scheele. This is a chemist, he has more than one discovery from the field of organic (and also inorganic) chemistry. In 1784, this Swedish scientist first obtained from lemon juice.

Subsequently, they learned to extract this acid from shag (from juice).

Later, this substance began to be produced in large volumes. It was then that it gained popularity and became widely used in the culinary industries. Now citric acid is an indispensable food additive.

Now E 330 is being produced in new ways. Among them the most popular are:

• with the help of fungi;
• from sugar products;
• synthesis.

The effect of Citric acid dietary supplement on the human body

There is no clear effect of citric acid on the human body. It is present in the human body in small quantities, and is also responsible for regulating the level of acidity (the influence of the acid obtained from the outside partially depends on this).

Both in dry form and in the form of a solution (for example, in water), citric acid causes severe burns when it comes into contact with the mucous membrane of the eyes. In some cases, in people with high acidity and especially sensitive skin, this acid can cause irritation even on the skin.

Ingested in large quantities (or in the form of a concentrated solution), this supplement causes severe burns of the digestive tract. If citric acid powder is inhaled, there is a high likelihood of respiratory irritation with serious health consequences (the likelihood of exacerbation of asthma and other respiratory diseases increases sharply).

The benefits of citric acid as a dietary supplement and in the household

E 330 is a natural preservative, widely used in home and industrial canning of products, in addition, it creates an acidic environment that is detrimental to most microorganisms. Also, this substance is used as an antioxidant, it prevents the "aging" of the product and helps it stay fresh as long as possible (an indispensable property when preserving fresh products).

This acid is a flavor stabilizer, used as an acidity regulator not only in canning, but also in the preparation of various dishes at home.

In the household, citric acid is used as a cleaning agent for many surfaces, as well as in the care of indoor plants.

Separately, we can mention the properties of E 330 in cosmetology - by combining this substance with sodium bicarbonate (baking soda), effervescent bath products are obtained (by adjusting the amount of fillers and their properties, relaxation baths are created). Also, this additive is a component of many cosmetics, including hair care.

The harm of using additives E 330

High concentrations of this substance, applied internally or externally, cause severe burns. Also, citric acid is a destroyer of tooth enamel, reacting with it due to the neutralization of calcium.

Those suffering from gastrointestinal diseases are not recommended (and in some cases even forbidden) to use foods that have E 330 in their composition. Also, people with high acidity should limit their use or exclude from their menu, since the intake of citric acid in the body will cause deterioration health, can cause severe stomach pain.

Where is citric acid found

It is present naturally in the following products:

• all citrus fruits, including oranges, grapefruits, etc.;
• strawberry;
• gooseberry;
• cowberry;
• peaches;
• in larger quantities - lemons (especially not ripened);
• pineapples;
• barberry;
• coniferous;
• Rowan;
• tomatoes;
• cranberry;
• apricots;
• grenades;
• black currant;
• quince;
• Cherry;
• Chinese lemongrass;
• raspberries;
• plum;
• shag and others.

Application of E 330 in the food industry and cooking

Citric acid is an odorless substance and therefore used in dishes that have a low level of acid, but adding, for example, lemon juice, will add an incompatible smell to the product.

Additive E 330 in domestic and industrial conditions add the level of acid to drinks, for example, compotes and jelly. When creating many drinks (for example, Coca-Cola, Fanta, Pepsi and others), this acid is used.

It is also added to fish and meat dishes, can be used when stewing beets for borscht as a color fixer. In small quantities, it is part of hot and cold sauces, including mushrooms.

Wide application: various canned vegetables and fruits, for extending the shelf life, for preparing mayonnaise, ketchup, berry products (jam, jelly, jam).

In the confectionery industry: as a baking powder for dough, as well as an additive to give elasticity to the finished product.

When preparing processed cheeses in the form of a paste (as an additive to make the cheese elastic, for ease and convenience of spreading).

Application of E 330 in other industries

Citric acid has antioxidant qualities. After the discovery of this property, it began to be more widely used in cosmetics. Antioxidants have an anti-aging effect, in turn, citric acid has become one of the main components of anti-aging masks, creams and other products.

With antibacterial properties, citric acid is used as a mild disinfectant in shaving and aftershave products, lotions and sprays.

The use of citric acid in home cosmetology is quite wide and is not limited to anti-aging products. Below are some ways to use the E 330 additive for cosmetic purposes.

Facial skin peeling

Additive E 330 can be used for home peeling of the face. In this case, before the procedure should:

1. Check the reaction of the skin to the substance. This is done as follows: a small amount of the substance is applied to the area under the chin. In the absence of irritation, the product can be used.
2. Dilute the powder with a small amount of any purified cosmetic oil, selected according to the type of facial skin.

The peeling procedure itself is carried out as follows:

1. Cleanse your face with any cleanser.
2. Apply citric acid crystals to slightly moistened skin with fingertips. Massage lightly with fingertips.
3. Wash off with clean water. After that, wash yourself several times.
4. Apply a basic care oil to the skin of the face.
5. After 15 minutes, remove the remaining oil from the face with a paper towel. Procedure completed.

When not to do this peeling:

1. If the behavior of the sample showed an allergic reaction.
2. If you have recently had a tan (the product has a whitening effect, so the result can be very unexpected).
3. The presence of scratches, rashes or violations of the integrity of the skin in the areas of peeling.

Whitening pigment spots and freckles

For this application, a 3% solution of E 330 is used (3 g of the substance is taken per 100 ml of water). With increased skin sensitivity, the concentration of the substance can be reduced to 2%. In this solution, you need to moisten a cotton pad and wipe the freckles or places that need to be bleached with it. This tool helps in the fight against age spots.

The use of citric acid in the household

Citric acid dissolves calcium. That is why it can be used as an effective detergent or even a cleaning agent in everyday life.

Some of its uses in the household will be described below.

Solution for extending the life of cut roses

To prolong the standing time of roses in water, it must be enriched with sugar and citric acid. For a vase that holds five liters of water, you need to take 1 g of citric acid (1/8 teaspoon) and a glass of sugar, dissolve in water and place roses in this solution.

Solution for cleaning the iron from scale

This cleaning method is applicable to irons with the possibility of steam supply. To prepare a cleaning solution, dissolve a tablespoon of citric acid in a glass of water. Pour this solution instead of water into the steam supply tank, connect the iron to the power supply, set the steam supply mark to the maximum and, by pressing the steam supply button, gradually clean the iron.

At the end of this procedure, clean water is poured into the water tank and the procedure is repeated several times in order to clean the vapor paths from traces of citric acid.

Cleaning plaque on silverware

Plaque or darkening over time appear on silverware, as well as jewelry. Any coins, pendants, rings, bracelets and so on can be cleaned according to the following scheme:

1. Prepare a solution of citric acid. To do this, 20 g (incomplete tablespoon) of citric acid must be dissolved in 1 liter of water. It is necessary to ensure that all crystals are completely dissolved.
2. Boil the resulting solution, dip silver items intended for cleaning into it, boil, depending on the degree of contamination, for 15 minutes to half an hour.
3. At the end of the purification process, silver should be washed under running water.
4. For further use, wipe the silver items dry with a paper towel.

How to clean the scale on the kettle using the E 330

Scale on the bottom and walls of the kettle is cleaned in the following way:

1. Pour water into the kettle. Its quantity should completely cover all the places where the drink is present.
2. Add 30 g of substance E 330 to the kettle (one tablespoon contains 25 g).
3. Boil water in a kettle and heat until all scale is removed from the walls of the kettle.
4. Drain the sour water, wash the kettle from the inside with running water. Fill it to the brim with clean water.
5. Boil water and be sure to drain. Its use for food purposes is prohibited.
6. Repeat the procedure with boiling clean water for a more thorough cleansing of the acidic environment inside the kettle twice.

Cleaning plumbing and rust

Plumbing and even bathroom walls can be cleaned with a powder obtained from E 330. It is desirable that the powder fractions be fine, and this can be achieved by grinding the product in a coffee grinder (using respiratory protection) or at least grinding with a rolling pin on the table. Use the same way as all cleaning powders - applying a small amount to the sponge, gradually clean the surface.

Disinfection of kitchen surfaces

With light disinfecting properties, E 330 is perfect for cleaning kitchen counters. It is enough to wipe the tol with a weak solution of this substance once a week. Given its ability to eliminate unpleasant odors, it can also be used to wipe the interior surfaces of the refrigerator and kitchen cabinets.

Another opinion about the supplement can be found in the following video:

After a detailed consideration of the properties of the E 330 product, knowing the indications for its use, you can properly use it for culinary, household and cosmetic purposes. The contraindications to its use should never be forgotten or neglected, as it is a potent chemical and, if used incorrectly, can cause irreparable harm. At the same time, using this substance correctly, you can get a lot of benefits from its properties.

In contact with

Food additive E330 is citric acid, which belongs to organic acids and is a natural preservative. It is a weak tribasic acid, which is a substance of a crystalline structure with a white color. Additive E330 is highly soluble in water and ethyl alcohol and slightly soluble in diethyl ether.

The molecular formula of citric acid is C 6 H 8 O 7. Esters and salts of citric acid are called citrates.

Citric acid is quite widespread in nature, it is found in all citrus fruits, berries, stems of tobacco crops, needles. Unripe lemons and Chinese magnolia vine are especially high in this acid.

For the first time, citric acid was obtained by the Swedish pharmaceutical chemist Carl Scheele from lemon juice in 1784. Later in industrial production, citric acid was obtained using lemon juice and shag biomass. Now citric acid is mostly obtained by biosynthesis by molds. Aspergillus niger sugar and sugary foods. In addition, part of the E330 additive is obtained from plant products, as well as by synthesis.

Citric acid is a participant in metabolic processes that provide the body with two-thirds of the energy it needs. This series of reactions is called the tricarboxylic acid cycle or the Krebs cycle. Thanks to this discovery, in 1953, Hans Adolf Krebs became the Nobel laureate in physiology or medicine.

Citric acid is widely used in the food industry, the production of detergents, as well as in cosmetology and pharmacology.

Citric acid and citric acid salts such as potassium citrate, sodium citrate, and calcium citrate are food additives used to control acidity, enhance flavor, and as a preservative. The E330 additive is especially widely used in the production of beverages, confectionery and bakery products. In the latter, the E330 additive is often used as one of the components of baking powder or dough "improvers". In combination with alkalis, such as baking soda (E500), the E330 additive reacts violently with the release of carbon dioxide, which gives the dough splendor and airiness.

When working with citric acid, it must be taken into account that its concentrated solution can be harmful if it comes into contact with the skin and eyes, and excessive use can damage tooth enamel. Inhalation of dry citric acid can lead to irritation of the respiratory tract, and a single use of a sufficiently large amount of it can provoke bloody vomiting, coughing and irritation of the gastric mucosa.

All known food control organizations classify food additive E330 as safe for health.

In Ukraine and the Russian Federation, the E330 additive is included in the list of permitted food additives.

Citric acid is a chemical constituent of many plants. Most of all it is in rose hips (470 mg / 100 g) and sweet red pepper (250 mg). The lemon that gave the supplement its name contains only 40 mg.

Once upon a time, acid was isolated from citrus fruits and fermented green mass of shag. The yield of the finished substance was small and very expensive.

The value of a powerful antioxidant was so significant that work on finding and implementing a cheap method of production, increasing the total amount of the target product did not stop even during the Second World War.

Citric acid is produced in two types: food and technical.

The name of the additive for food production, the conditions for its use are regulated by GOST 31726-2012. The document from January 01, 2017 will be valid in a new edition.

The antioxidant is called anhydrous citric acid E 330.

The numbers indicate the code assigned to the additive by the European Union. In some documents, the spelling E-330 is found.

You can find other names:

• citric acid anhydrous E330, international designation;
• 2-hydroxy-1,2,3-propanetricarboxylic acid, chemical name;
• citric acid; p-hydroxytricarballytic acid, English synonyms,
• citronensaure (another spelling of zitronensaure), German;
• acide citrique, French.

Substance type

Food supplement E 330 is a representative of the group.

The uniqueness of citric acid is that, according to its technological properties, it can be classified into several categories:

• antioxidant (quickly binds free radicals, stopping peroxidation);
• (in an acidic environment, almost all known pathogenic microbes die);
• acidity regulator;
• color stabilizer.

According to the chemical structure, food additive E 330 is a tribasic hydroxycarboxylic acid.

Citric acid is obtained from carbohydrate-containing raw materials: beet molasses, starches (corn, wheat, potato). The starting products are fermented with certain selected strains of the moldy fungus Aspergillus niger. The output is a culture liquid containing up to 90% citric acid.

Separate it from other impurities using chemically precipitated chalk or milk of lime (a mixture of slaked lime with water). After purification, the acid is evaporated in a vacuum unit, crystallized, dried and packaged.

The chemical method of obtaining food additive E 330 does not give the right to attribute it to natural products, despite the use of natural raw materials at the first stage.

Properties

Indicator	Standard values
Color	White
Composition	hydroxycarboxylic acid, impurities (oxalate, sulfate); empirical formula C 6 H 8 O 7
Appearance	crystalline powder
Smell	missing
Solubility	good in water, alcohols; bad on air
The content of the main substance	99,5%
Taste	sour
Density	1.66 g/cm3
Other	thermally unstable, decomposes when heated

Package

Citric acid is packaged in bags made of dense polyethylene film grade H, intended for food packaging (GOST 19360). After filling, the bags are sealed to ensure tightness.

The outer packaging is:

• grocery bags;
• three-layer paper bags brand NM (non-impregnated);
• corrugated cardboard boxes.

Other types of packaging materials may be used.

Food supplement E 330 is approved for retail sale. Citric acid is supplied in paper bags of 5 g and boxes (plastic or cardboard) of any size.

Application

In the food industry

The main consumer of the E 330 additive is the food industry.

Citric acid protects products from spoilage, improves their taste.

The variety of properties, easy interaction with others allow the use of citric acid in the production of a large number of food products:

• bakery products (for acidification, improving the quality of flour, as a component of baking powder);
• canned, frozen, fresh vegetables and fruits (including surface treatment to protect against infection with putrefactive bacteria);
• confectionery (including for obtaining invert syrup);
• carbonated drinks, juices, nectars (pH regulator)
• chocolate and cocoa products (to stabilize the consistency);
• cheeses;
• fish products;
• bouillon cubes (as a hydrolysis catalyst);
• meat products (extension of shelf life, color fixer);
• vegetable oils, animal fats (as lipid antioxidant);
• alcoholic drinks (including beer).
• The list is far from complete.

Citric acid is allowed to be used as an acidity regulator in human milk substitutes and complementary foods for children over 5 months old (2g/l).

The Codex Alimentarius allows the use of food additive E 330 in 70 standards.

In cosmetics

The cosmetics industry is not far behind the food industry.

Citric acid acts as a synergist with other antioxidants. Usually it is introduced into the preparations along with, or acid under the general name "Fruit acids".

On the packaging of many skin care products, shampoos, anti-aging cosmetics, you can see the phrase "using AHA acids." The ingredient is positioned as an innovative supplement that whitens and deeply cleanses the skin.

Manufacturers are a little cunning. Mysterious letters denote all the same fruit acids, known for more than one century.

Supplements are indeed powerful biostimulants.

The antibacterial properties of the E 330 additive are used by manufacturers of men's hygiene cosmetics. Deodorants, lotions, sprays with citric acid disinfect the skin, normalize the acid balance.

Other

Other applications:

• pharmacology (in drugs that improve metabolism);
• household chemicals (descalers);
• petrochemical industry (to reduce the level of acidity of the drilling fluid);
• construction industry (additive to cement to prevent premature setting).

Benefit and harm

Citric acid is present in any living organism as an intermediate product in the breakdown and synthesis of proteins and fats.

Its main function is to provide the body with energy. It is completely digestible and is considered safe as the mildest of the carboxylic acids. The allowable daily allowance has not been established.

Useful properties of food antioxidant E 330:

• removes toxins;
• participates in cell renewal;
• improves immunity;
• reduces the risk of developing cancer.

Citric acid as an additive to cosmetics:

• successfully copes with acne, cleansing and narrowing the pores;
• gently exfoliates dead skin cells of the epidermis;
• promotes the production of collagen, shows a rejuvenating effect;
• removes fine wrinkles;
• improves complexion.

Harm associated with the use of large amounts of citric acid. A concentrated solution may cause:

• burn of the esophagus;
• destruction of tooth enamel. Dentists advise rinsing your mouth with clean water after drinking citric acid;
• allergic reactions upon contact with the skin.

Caution should be used food supplement E 330 for people with problems with the gastrointestinal tract. Citric acid can provoke an exacerbation of diseases.

The Kedr group, based on the results of its own independent examination, classified the food additive E 330 as a carcinogen, with the proviso that only large doses of the substance are dangerous.

In our detailed one, you will find useful tips on how to choose a quality bowl washer for your establishment and which brands you should give preference to.

Main manufacturers

50% of the supplied citric acid is produced by Chinese enterprises.

The rest of the production share is distributed among Russia, USA, France.

Main manufacturers:

• Citrobel LLC (former Belgorod citric acid plant), the company accounts for 40% of citric acid on the domestic market;
• Anhui Fengyuan Biochemical Co. Ltd (China);
• agro-industrial corporation "Archer Daniels Midland" (USA).

The healing power of lemon has been known since ancient times. Prudent Egyptians generously added it to food, not only to complete the taste. Sour fruits neutralized the effect of poisons, which in difficult times it was customary to mix with enemies in food.

The absence of traces of lemon in the modern dietary supplement E 330 does not detract from its merits. The taste and medicinal properties of artificial citric acid make it one of the most useful.

It is only necessary to remember the need to comply with the measure.

Citric acid (E-330) or Lemon acid- natural or synthetic antioxidant. It is found in many fruits: citrus fruits, cranberries, pomegranates, pineapples. The taste is purely sour, not astringent. Participates in the metabolism in the body.

Shows properties common to all carboxylic acids. Salts and esters of citric acid are called citrates. When heated above -175 °C, it decomposes into carbon dioxide and water.

Lemon acid registered as a food supplement with code E-330

Obtaining citric acid E-330

Citric acid was previously obtained from lemon juice and shag biomass. Currently, the main way of industrial production is biosynthesis from sugar or sugary substances (molasses) by industrial strains of the mold fungus Aspergillus niger, or by fermentation of sweet sugar production waste - molasses.

In addition, citric acid is isolated from plant materials - lemon, shag leaves, pineapple waste.

Impact on the body

Harmless. Participates in metabolism (metabolism). There is an individual intolerance to citric acid

Application

Lemon acid (E-330) is widely used as a flavoring agent in food products. Available in almost all fruit and vegetable juices, confectionery, juice drinks.

Lemon acid is part of many cosmetic preparations: elixirs, lotions, creams, shampoos, hair fixatives, etc. Here it is mainly used as a pH regulator (acidity regulator).

In the oil and fat industry, citric acid protects products from the decomposing effect of traces of heavy metals in them, by forming complex compounds with them. In this way, the likelihood of rancidity of fats, margarines and animal oils is significantly reduced.

• international name Citric Acid Monohydrate
• Formula C6H8O7 H2O / HOOC-CH2C(OH)(COOH)CH2-COOH H2O
• Molecular weight 210.14
• GOST 3652-69
• CAS 5949-29-1
• EINECS 201-069-1
• RTECS GE-7810000
• TNVED code (Unified Commodity Nomenclature for Foreign Economic Activity of the Eurasian Economic Union): 2918140000
• GNG code (Harmonized nomenclature of goods): 29181400
• Code ETSNG (Unified Tariff and Statistical Nomenclature of Cargoes): 51600
• British Pharmacopoeia BP 93
• USP 23

We advise you to read

• Main groups of microorganisms
• Atomic Scattering Factor
• Women's harness: how to wear and combine What does a harness mean
• The concept of avitaminosis, hypovitaminosis and hypervitaminosis