Verificação de aditivos em alimentos industrializados destinados ao público infantil
2020
Santos, Gleyson Moura dos | Sousa, Paulo Víctor de Lima | Oliveira, Joyce Maria de Sousa | Saldanha, Nathasha Maria Vieira Pessoa | Barros, Nara Vanessa dos Anjos
The study aimed to analyze food products offered to the child population and identify the main food additives present in them, relating them to the risks caused by their excessive consumption. Data on the presence of additives in eight food groups were collected through photographic records made during visits to two supermarkets, and were subjected to a frequency analysis in each of the food groups. The percentages of the presence of additives were calculated by class and by food group. Data were collected from 108 foods, among them, the total of additives present was 115, which were grouped into 19 classes according to their functionality. Colorants (18.8%), stabilizers (9.8%), emulsifiers (9%) and flavorings (8.8%) were the most present additives in all food groups evaluated, and sparkling, gelling, glazing and flour improvers were found in a lower percentage. Considering the food groups, additives were more present in the sweets (26.9%) and meat products (25.5%) group. In view of the above, it was observed the presence of several types of additives in the analyzed food products intended for the infant population, with emphasis on dyes, stabilizers, emulsifiers and flavorings, in which they were more present in sweet foods and in meat products.
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