USE OF FOOD ADDITIVES AND ISSUES OF THEIR REGULATION IN CHIPS

VQHPIA

Abstract

Chips are in constant demand, although the modern consumer knows that they are not healthy foods, but many are attracted by their taste characteristics and crispy texture. The technology of making chips involves exposure to high temperatures during frying, which has a negative impact on the quality of the finished product, because. acrylamide and furan are formed - toxic compounds. To impart taste and aromatic characteristics to chips, as well as to preserve their structure during transportation and storage, food additives of a certain purpose are used, which also affects the safety of products. Given the technological features of the preparation of potato chips, as well as the diverse composition of food additives used to form attractive flavoring properties, it is important to determine the normalized quantitative content of food additives in chips.The objects of the study were samples of chips of various brands, presented by retailers. As a research method, methods of analysis, systematization, and generalization of information data from search domestic and international systems for the last five years were used.As part of the analyzed chips, food additives for various purposes were identified: flavor and aroma enhancers, anti-caking agents, acidity regulators, emulsifiers, preservatives, dyes. The label does not contain information about their quantitative composition, recommended consumption rates of the product.The results of the study indicate the need to establish the regulated content of food additives used in the composition of chips and to submit information about their quantity to individual labeling. Information on the label about the amount of consumption of chips and the proportion of food additives per 100 g of product can serve as an attractive alternative for consumers who adhere to a healthy diet.