1. ADDITIVES IN EVERYDAY FOOD MADE BY: VALENTINA & MARIN

2. EINE KLEINE INTRODUCTION "All things are poisons; nothing is without poison; only the dose determines whether there is a harmful effect". Paracelsus (16th Century Philosopher) Use of food additives is controlled by law Extensive check on the safety

3. SAFETY TESTING Tests on animals How reacts additive in body Checking chances of genetic damages Find level of an additive that has no observable harmful effect.

4. REGULATION EU law states that food additives are allowed only if: they present no hazard to health at the level used in foods a reasonable need for the additive can be demonstrated (e.g. in the processing or preservation of food) they do not mislead the consumer

5. JUICE E131 (Patent Blue V)E131 (Patent Blue V) May cause allergic reactionsMay cause allergic reactions It is not recommended for childrenIt is not recommended for children Harmful if swallowed, inhaled or absorbed through skin.Harmful if swallowed, inhaled or absorbed through skin. Banned in USA, Norway and AustraliaBanned in USA, Norway and Australia E104, 202, 338 can also be foundE104, 202, 338 can also be found

6. RED BULL Glucuronolactone (stimulator)Glucuronolactone (stimulator) Rumours about causing brain tumorRumours about causing brain tumor Proven to be falseProven to be false Used as detoxicant according to merck index(1668).Used as detoxicant according to merck index(1668). Caffeine, taurin, E150c,dCaffeine, taurin, E150c,d

7. YOGHURT E120 (Carmine)E120 (Carmine) Produced by some scale insectsProduced by some scale insects Used also in cosmetic productsUsed also in cosmetic products Problem for vegetariansProblem for vegetarians In Europe allowed only for certain groups of foodstuffsIn Europe allowed only for certain groups of foodstuffs E951, 163E951, 163

8. MAYONNAISE E415 (Xanthan gum) thickenerE415 (Xanthan gum) thickener Produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacteriumProduced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium Causes allergic reactionsCauses allergic reactions

9. MARGARINE E160a (β-Carotene)E160a (β-Carotene) CarotenodermiaCarotenodermia

10. CRISPS Disodium guanylate (E627) flavour enhancerDisodium guanylate (E627) flavour enhancer Not safe for babies under 12 weeksNot safe for babies under 12 weeks Should be avoided asthmatics and people with gout.Should be avoided asthmatics and people with gout. Produced from dried fish or seaweedProduced from dried fish or seaweed Disodium inosinate (E631)-similarDisodium inosinate (E631)-similar E471 mono- and diglycerides (emulsifier)E471 mono- and diglycerides (emulsifier)

11. CRISPS(MSG) Mono sodium glutamate E621 (flavour enhancer)Mono sodium glutamate E621 (flavour enhancer) Improving tasteImproving taste As neurotransmitter in brainAs neurotransmitter in brain Produced with bacterial fermentationProduced with bacterial fermentation In larger quantities in older cheese and soyIn larger quantities in older cheese and soy

12. CANDIES Shellac E904Shellac E904 Used for shiny lookUsed for shiny look Produced from insects (vegetarians)Produced from insects (vegetarians) Carminic acid E120 colouring agentCarminic acid E120 colouring agent Also produced from insects (vegetarians)Also produced from insects (vegetarians) E141, 171 (Wimbledon)E141, 171 (Wimbledon) E903, 901 (waxes)E903, 901 (waxes)

13. THANK YOU FOR YOUR ATTENTION Have a nice day