CHEMICALS IN FOOD
1. Saccharin (Saccharin)
Saccharin is an artificial sweetener of the sodium salt of saccharin acid in the form of white crystalline powder, odorless and very sweet. This artificial sweetener has a sweetness level of 550 times the regular sugar. It is therefore very popularly used as a sugar substitute.
There can be no doubt that most people who consider "sweet" are a favored taste, even by some animals "sweet" is a flavor that has its own appeal. Furthermore, the attraction to the sweet thing will continue to increase, as the general expression "sweeter, more interesting". Even this tendency for a child even an adult can be an addiction, meaning that the desire for sweet food will continue to grow, if not our own that limit it. This is especially since infants, the first known additives have been given sweetening.
So far, the main sweetener used by humans is "sugar", then it develops into ingredients other than sugar. With this sweetener many people use it as a gift for children for a particular achievement or as an expression of love. This is further exploited by the industrialists who are especially engaged in the field of sugary foods (convectionery), such as candy, chocolate, drinks, pastries and so forth. They link the terms of advertising (promotion) between "sweetness" with love, luck, understanding, ease and various attractions that cause us more captivated by these high-sugar products.
Examples of experiments;
Mice fed 5% saccharin for more than 2 years, indicating bladder mucosal cancer (the dose is roughly equivalent to 175 grams of saccharin a day for lifelong adults).
Although the results of this study are controversial, most epidemiologists and researchers believe saccharin indeed increases the incidence of bladder cancer in humans by approximately 60% higher in users, especially in men.
2. Cyclamate (Cyclamate)
Cyclamate is a white crystalline powder, odorless and approximately 30 times more mains than sugar cane (with a cyclamate content of about 0.17%). When the solution level is raised up to 0.5%, it will feel bitter and bitter.
Cyclamates of 200 mg per ml in biochemical medium of human leucocyte and monolayer cells (in vitro) can result in the chromosomes of these cells rupturing. But experimental animals given sikiamat in the long run do not show double growth. In the UK the use of cyclamate for food and drink has been banned, as well as in some European countries and the United States.
3. Nitrosamines
Nitrosamine is a colorless or slightly yellow crystalline material. These compounds are powders, granules or chunks and odorless. Carcinogenic (cancer-causing) that is often found in foods that are preserved using nitrite. Nitrite is widely used to preserve foods (such as fish, meat & cheese), but it also retains the original color of the meat and provides a distinctive aroma such as; Sausage, cheese, corned beef, jerky, ham, and others.
If nitrite is supplemented with salt and acid, then its ability to preserve food will increase. Therefore, the use of nitrites is limited to 150 mg / kg of meat. Nitrosamines are very dangerous because they are formed by nitrites that react with secondary amino compounds with high temperatures occurring while frying such processed meats
4. Synthetic Dyes
Food coloring agents are used to change the original color of a food or drink, as well as drugs. In addition, because of its safety, this dyestuff is also used in various types of non-food applications, such as household crafts or educational toys.
Certain colors are associated with one's perception of taste. Usually food or beverages that smelled strawberry for example, then the manufacturer will give a red dye. So even for other tastes, like green for apple or melon flavor, yellow for pineapple or orange flavor, and chocolate for caramel.
Dyestuffs are also used to reduce color variations that occur in certain commodities that naturally experience color changes due to season, processing, and storage. Examples of these commodities include florida oranges and salmon.
In general, the purpose of adding dyes to a food / beverage is to meet the following purposes:
1. Identify the food / drink
2. Protect certain flavors and vitamins from light damage
3. Protecting commodities from fading colors due to light, or extreme temperatures.
4. Covers natural color variations
Saccharin is an artificial sweetener of the sodium salt of saccharin acid in the form of white crystalline powder, odorless and very sweet. This artificial sweetener has a sweetness level of 550 times the regular sugar. It is therefore very popularly used as a sugar substitute.
There can be no doubt that most people who consider "sweet" are a favored taste, even by some animals "sweet" is a flavor that has its own appeal. Furthermore, the attraction to the sweet thing will continue to increase, as the general expression "sweeter, more interesting". Even this tendency for a child even an adult can be an addiction, meaning that the desire for sweet food will continue to grow, if not our own that limit it. This is especially since infants, the first known additives have been given sweetening.
So far, the main sweetener used by humans is "sugar", then it develops into ingredients other than sugar. With this sweetener many people use it as a gift for children for a particular achievement or as an expression of love. This is further exploited by the industrialists who are especially engaged in the field of sugary foods (convectionery), such as candy, chocolate, drinks, pastries and so forth. They link the terms of advertising (promotion) between "sweetness" with love, luck, understanding, ease and various attractions that cause us more captivated by these high-sugar products.
Examples of experiments;
Mice fed 5% saccharin for more than 2 years, indicating bladder mucosal cancer (the dose is roughly equivalent to 175 grams of saccharin a day for lifelong adults).
Although the results of this study are controversial, most epidemiologists and researchers believe saccharin indeed increases the incidence of bladder cancer in humans by approximately 60% higher in users, especially in men.
2. Cyclamate (Cyclamate)
Cyclamate is a white crystalline powder, odorless and approximately 30 times more mains than sugar cane (with a cyclamate content of about 0.17%). When the solution level is raised up to 0.5%, it will feel bitter and bitter.
Cyclamates of 200 mg per ml in biochemical medium of human leucocyte and monolayer cells (in vitro) can result in the chromosomes of these cells rupturing. But experimental animals given sikiamat in the long run do not show double growth. In the UK the use of cyclamate for food and drink has been banned, as well as in some European countries and the United States.
3. Nitrosamines
Nitrosamine is a colorless or slightly yellow crystalline material. These compounds are powders, granules or chunks and odorless. Carcinogenic (cancer-causing) that is often found in foods that are preserved using nitrite. Nitrite is widely used to preserve foods (such as fish, meat & cheese), but it also retains the original color of the meat and provides a distinctive aroma such as; Sausage, cheese, corned beef, jerky, ham, and others.
If nitrite is supplemented with salt and acid, then its ability to preserve food will increase. Therefore, the use of nitrites is limited to 150 mg / kg of meat. Nitrosamines are very dangerous because they are formed by nitrites that react with secondary amino compounds with high temperatures occurring while frying such processed meats
4. Synthetic Dyes
Food coloring agents are used to change the original color of a food or drink, as well as drugs. In addition, because of its safety, this dyestuff is also used in various types of non-food applications, such as household crafts or educational toys.
Certain colors are associated with one's perception of taste. Usually food or beverages that smelled strawberry for example, then the manufacturer will give a red dye. So even for other tastes, like green for apple or melon flavor, yellow for pineapple or orange flavor, and chocolate for caramel.
Dyestuffs are also used to reduce color variations that occur in certain commodities that naturally experience color changes due to season, processing, and storage. Examples of these commodities include florida oranges and salmon.
In general, the purpose of adding dyes to a food / beverage is to meet the following purposes:
1. Identify the food / drink
2. Protect certain flavors and vitamins from light damage
3. Protecting commodities from fading colors due to light, or extreme temperatures.
4. Covers natural color variations
5. Strengthening
the natural colors of commodities
The dye is divided into synthetic and natural dyes. Synthetic colors include FD & C Blue No.1 (or brilliant blue FCF or E133), FD & C Red No.40 (or allura red AC or E129), FD & C Yellow No.5 (or tartrazine or E102), FD & C Blue No.2 ( Or indigotine or E132), FD & C Green No.3 (or fast green FCF or E143), FD & C Red No.3 (or erythrosine or E127), and FD & C Yellow No.6 (or sunset yellow FCF or E110). The dye is called the primary dye, while the mixture of the dyestuffs is called secondary color.
From the observations in the markets found 5 most popular synthetic dyes in Indonesia are;
1) red
2) yellow
3) orange
4) green and
5) chocolate
Two of the five dyes, namely red and yellow are Rhodamine-B and methanyl yellow. These dyes include industrial dyes for coloring paper, textiles, paints, leather etc. And not for food and drink.
Examples of research; Rats and mice are given dye through food. The result of the above experiments is that both animals have a lifoma.
In addition to the above-mentioned, there are also natural dyes, for example caramel color (from caramelized sugar, used for cola drinks and cosmetics), annatto (reddish yellow dye derived from Achiote seeds), green dye from chlorella algae, cochineal (Red dye from Dactylopius coccus insects), turmeric, paprika, and elderberry.
The FD & C symbol means that the FDA (the Food and Drug Administration) has approved the use of the corresponding dyestuffs in foods, medicines, and cosmetics. While the symbol E, as in the dye E143, means that the dye has been approved for use in the EU region.
Natural dyes are safer to use. Therefore its use is highly recommended.
Synthetic / artificial colors have a relatively harmful effect, especially in children. This can be proved by research in the United States which shows that there is an increase in the academic value of students and the decline of disciplinary problems after synthetic foodstuffs, including synthetic dyes, are removed from their diet.
5. Monosodium Glutamate (MSG)
Monosodium glutamate (MSG) or vetsin is a seasoning dish and is very popular among housewives, rice stalls and restaurants. Almost every type of food today from snacks to kids like chiki and the like, noodles meatballs, chinese cuisine to traditional foods sour vegetables, lodeh and even some dishes have been spiked MSG or MSG.
Some reports suggest that people who eat at Chinese restaurants, after coming home have allergic symptoms as follows: at first feel the tingling in the back and neck, the lower part of the mandible, arms and back of the arms become hot, as well as other symptoms such as Face sweating, chest tightness and headache due to excessive consumption of MSG. These symptoms were first discovered by a Chinese physician named Ho Man Kwok in 1968 on the appearance of certain symptoms after about 20 to 30 minutes of consuming a meal at a Chinese restaurant.
The FDA's advisory committee on the hypersensitivity to food constituents field reported two things about the symptoms of CRS: MSG was suspected of causing CRS and at the time it was found that it was supposed to be the main cause of the onset of CRS symptoms .
Conclusions The FDA Advisory Committee on the study of MSG has no potential to threaten public health but the hypersensitivity or allergic reaction caused by consuming MSG can indeed occur in a small number of communities. The MSG threshold for humans is 2 to 3 g, and with doses greater than 5 g the allergy symptoms (CRS) will appear with a 30 percent chance.
The use of MSG in some types of baby food that is marketed in the form of fine pulp, known as baby foods is actually done just to entice consumers (mothers) by delicious flavor. While the effect on food, vetsin will not increase nutrition and appetite for the baby because the baby is not so concerned by the taste.
Examples of experiments;
In hewaan, MSG can cause degeneration and necrotizing neuron cells, degeneration and necrosis of the inner retinal nerve cells, leading to cell mutations, resulting in colon and liver cancer, kidney cancer, brain cancer and damage of fat tissue.
The dye is divided into synthetic and natural dyes. Synthetic colors include FD & C Blue No.1 (or brilliant blue FCF or E133), FD & C Red No.40 (or allura red AC or E129), FD & C Yellow No.5 (or tartrazine or E102), FD & C Blue No.2 ( Or indigotine or E132), FD & C Green No.3 (or fast green FCF or E143), FD & C Red No.3 (or erythrosine or E127), and FD & C Yellow No.6 (or sunset yellow FCF or E110). The dye is called the primary dye, while the mixture of the dyestuffs is called secondary color.
From the observations in the markets found 5 most popular synthetic dyes in Indonesia are;
1) red
2) yellow
3) orange
4) green and
5) chocolate
Two of the five dyes, namely red and yellow are Rhodamine-B and methanyl yellow. These dyes include industrial dyes for coloring paper, textiles, paints, leather etc. And not for food and drink.
Examples of research; Rats and mice are given dye through food. The result of the above experiments is that both animals have a lifoma.
In addition to the above-mentioned, there are also natural dyes, for example caramel color (from caramelized sugar, used for cola drinks and cosmetics), annatto (reddish yellow dye derived from Achiote seeds), green dye from chlorella algae, cochineal (Red dye from Dactylopius coccus insects), turmeric, paprika, and elderberry.
The FD & C symbol means that the FDA (the Food and Drug Administration) has approved the use of the corresponding dyestuffs in foods, medicines, and cosmetics. While the symbol E, as in the dye E143, means that the dye has been approved for use in the EU region.
Natural dyes are safer to use. Therefore its use is highly recommended.
Synthetic / artificial colors have a relatively harmful effect, especially in children. This can be proved by research in the United States which shows that there is an increase in the academic value of students and the decline of disciplinary problems after synthetic foodstuffs, including synthetic dyes, are removed from their diet.
5. Monosodium Glutamate (MSG)
Monosodium glutamate (MSG) or vetsin is a seasoning dish and is very popular among housewives, rice stalls and restaurants. Almost every type of food today from snacks to kids like chiki and the like, noodles meatballs, chinese cuisine to traditional foods sour vegetables, lodeh and even some dishes have been spiked MSG or MSG.
Some reports suggest that people who eat at Chinese restaurants, after coming home have allergic symptoms as follows: at first feel the tingling in the back and neck, the lower part of the mandible, arms and back of the arms become hot, as well as other symptoms such as Face sweating, chest tightness and headache due to excessive consumption of MSG. These symptoms were first discovered by a Chinese physician named Ho Man Kwok in 1968 on the appearance of certain symptoms after about 20 to 30 minutes of consuming a meal at a Chinese restaurant.
The FDA's advisory committee on the hypersensitivity to food constituents field reported two things about the symptoms of CRS: MSG was suspected of causing CRS and at the time it was found that it was supposed to be the main cause of the onset of CRS symptoms .
Conclusions The FDA Advisory Committee on the study of MSG has no potential to threaten public health but the hypersensitivity or allergic reaction caused by consuming MSG can indeed occur in a small number of communities. The MSG threshold for humans is 2 to 3 g, and with doses greater than 5 g the allergy symptoms (CRS) will appear with a 30 percent chance.
The use of MSG in some types of baby food that is marketed in the form of fine pulp, known as baby foods is actually done just to entice consumers (mothers) by delicious flavor. While the effect on food, vetsin will not increase nutrition and appetite for the baby because the baby is not so concerned by the taste.
Examples of experiments;
In hewaan, MSG can cause degeneration and necrotizing neuron cells, degeneration and necrosis of the inner retinal nerve cells, leading to cell mutations, resulting in colon and liver cancer, kidney cancer, brain cancer and damage of fat tissue.
6. Formalin
A. Formalin Definition
Formalin is a colorless solution and has a very pungent smell. Inside formalin contained about 37 percent formaldehyde in water. Usually methanol is added up to 15 percent as a preservative. Formalin is known as a pest killer (disinfectant) and widely used in industry.
Other names Formaldeh, Methylene aldehyde, Paraforin, Morbicid, Oxomethane, Polyoxymethylene glycols, Methanal, Formoform, Superlysoform, Formic aldehyde, Formalith, Tetraoxymethylene, Methyl oxide, Karsan, Trioxane, Oxymethylene, Methylene glycol.
The use of formalin as a germ killer so it is used for cleaning: floors, boats, warehouses and clothing. Flyer and other insects Made of artificial silk, dyes, glass mirrors and explosives.
Based on the results of investigations and laboratory tests conducted by the Indonesian Food and Drug Supervisory Center (POM) in Jakarta, found a number of food products such as salted fish, wet noodles, and tofu who use formalin as a preservative. Formalin food products are sold in a number of markets and supermarkets in the DKI Jakarta, Banten, Bogor, and Bekasi. The presence of additives and dangerous preservatives in these foods has long been a public secret. But the classic problem is again a hot conversation later this year due to the findings of Balai POM. This fact is more aware to the public that there is a danger of formalin that threatens the health that comes from the consumption of daily food (Judarwanto: 2006).
Formalin is a commercial solution with a concentration of 10-40% of formaldehyde. This material is usually used as an antiseptic, germicide, and preservative. Formalin, Methylene aldehyde, Paraforin, Morbicid, Oxomethane, Polyoxymethylene glycols, Methanal, Formoform, Superlysoform, Formic aldehyde, Formalith, Tetraoxymethylene, Methyl oxide, Karsan, Trioxane, Oxymethylene and Methylene glycol. In the market, formalin can be found in diluted form, with formaldehyde content of 10-40 percent.
B. Formalin on Food
Formalin is used as one substance to preserve food, so the food will last longer. Actually the use of formaldehyde has long been added in food, but the actions of POM agencies are less assertive in taking wisdom.
Many foods containing formalin are circulating in the community. The news is certainly not a figment. The Food and Drug Supervisory Agency (BPOM) has just launched its research results. Of the 700 samples of food products taken from Java, South Sulawesi and Lampung, 56 percent of them contain formaldehyde. Even 70 percent of wet noodles are preserved with formaldehyde. Research conducted by Balai Besar POM DKI Jakarta also mentioned, eight brands of noodles and tofu are marketed in Jakarta contains formalin. BPOM Makasar found dried salted fish in supermarkets and traditional proved to contain formalin as well. Even suspected, fresh fish from the catchment off the coast of Makassar Strait or from the surrounding area also contains formalin for preservatives. In addition to formalin, there are also fishermen who often use detergents (raw material soap maker). For most people, formalin is a common ingredient used for preservative corpses (media indonesia 2009).
Substances that actually have many other names based on these compounds have a compound compound CH2OH reactive and easy to bind water. When this substance is mixed with water then he is called formaldehyde. This preservative has an aldehyde element that is easy to react with proteins, so when splashed into foods such as tofu, formalin will bind protein elements from the tofu surface to continue to sink into the interior.
With the death of proteins after being bound to the chemical elements of formalin then when suppressed tofu feels more supple. In addition, dead proteins will not be attacked by decomposing bacteria that produce acidic compounds, which is why tofu or other foods become more durable.
Formaldehyde kills bacteria by making tissues in dehydrated bacteria (lack of water), so the bacterial cell will dry and form a new layer on the surface. That is, formalin not only kill the bacteria, but also form a new layer that protects the layer below, in order to resist against other bacteria attack. When other disinfectants deactivate bacterial attacks by killing and not reacting with the protected material, formaldehyde reacts chemically and remains in the material to protect from subsequent attacks.
A. Formalin Definition
Formalin is a colorless solution and has a very pungent smell. Inside formalin contained about 37 percent formaldehyde in water. Usually methanol is added up to 15 percent as a preservative. Formalin is known as a pest killer (disinfectant) and widely used in industry.
Other names Formaldeh, Methylene aldehyde, Paraforin, Morbicid, Oxomethane, Polyoxymethylene glycols, Methanal, Formoform, Superlysoform, Formic aldehyde, Formalith, Tetraoxymethylene, Methyl oxide, Karsan, Trioxane, Oxymethylene, Methylene glycol.
The use of formalin as a germ killer so it is used for cleaning: floors, boats, warehouses and clothing. Flyer and other insects Made of artificial silk, dyes, glass mirrors and explosives.
Based on the results of investigations and laboratory tests conducted by the Indonesian Food and Drug Supervisory Center (POM) in Jakarta, found a number of food products such as salted fish, wet noodles, and tofu who use formalin as a preservative. Formalin food products are sold in a number of markets and supermarkets in the DKI Jakarta, Banten, Bogor, and Bekasi. The presence of additives and dangerous preservatives in these foods has long been a public secret. But the classic problem is again a hot conversation later this year due to the findings of Balai POM. This fact is more aware to the public that there is a danger of formalin that threatens the health that comes from the consumption of daily food (Judarwanto: 2006).
Formalin is a commercial solution with a concentration of 10-40% of formaldehyde. This material is usually used as an antiseptic, germicide, and preservative. Formalin, Methylene aldehyde, Paraforin, Morbicid, Oxomethane, Polyoxymethylene glycols, Methanal, Formoform, Superlysoform, Formic aldehyde, Formalith, Tetraoxymethylene, Methyl oxide, Karsan, Trioxane, Oxymethylene and Methylene glycol. In the market, formalin can be found in diluted form, with formaldehyde content of 10-40 percent.
B. Formalin on Food
Formalin is used as one substance to preserve food, so the food will last longer. Actually the use of formaldehyde has long been added in food, but the actions of POM agencies are less assertive in taking wisdom.
Many foods containing formalin are circulating in the community. The news is certainly not a figment. The Food and Drug Supervisory Agency (BPOM) has just launched its research results. Of the 700 samples of food products taken from Java, South Sulawesi and Lampung, 56 percent of them contain formaldehyde. Even 70 percent of wet noodles are preserved with formaldehyde. Research conducted by Balai Besar POM DKI Jakarta also mentioned, eight brands of noodles and tofu are marketed in Jakarta contains formalin. BPOM Makasar found dried salted fish in supermarkets and traditional proved to contain formalin as well. Even suspected, fresh fish from the catchment off the coast of Makassar Strait or from the surrounding area also contains formalin for preservatives. In addition to formalin, there are also fishermen who often use detergents (raw material soap maker). For most people, formalin is a common ingredient used for preservative corpses (media indonesia 2009).
Substances that actually have many other names based on these compounds have a compound compound CH2OH reactive and easy to bind water. When this substance is mixed with water then he is called formaldehyde. This preservative has an aldehyde element that is easy to react with proteins, so when splashed into foods such as tofu, formalin will bind protein elements from the tofu surface to continue to sink into the interior.
With the death of proteins after being bound to the chemical elements of formalin then when suppressed tofu feels more supple. In addition, dead proteins will not be attacked by decomposing bacteria that produce acidic compounds, which is why tofu or other foods become more durable.
Formaldehyde kills bacteria by making tissues in dehydrated bacteria (lack of water), so the bacterial cell will dry and form a new layer on the surface. That is, formalin not only kill the bacteria, but also form a new layer that protects the layer below, in order to resist against other bacteria attack. When other disinfectants deactivate bacterial attacks by killing and not reacting with the protected material, formaldehyde reacts chemically and remains in the material to protect from subsequent attacks.
Dangers to the Body
If formalin is swallowed the mouth, throat and stomach burns, nausea, vomiting and diarrhea, possibly bleeding, severe abdominal pain, headache, hypotension (low blood pressure), seizures, unconsciousness to coma. It can also occur liver, heart, brain, spleen, pancreas, central nervous system and kidney damage.
If formalin is inhaled in the long term it will cause headaches, respiratory problems, coughs, inflammation of the mucous membranes of the nose, nausea, drowsiness, injuries to the kidneys and the sensitivity of the lungs.
A new formaldehyde content will pose a danger if inhaled by the respirator. If only digestible digestion tool, will not pose a negative risk. "The use of formalin is only detrimental to the breeders, when they inhale formaldehyde through respiratory equipment, potentially leading to lung cancer (Yuswanto 2003: 26)."
If formalin is swallowed the mouth, throat and stomach burns, nausea, vomiting and diarrhea, possibly bleeding, severe abdominal pain, headache, hypotension (low blood pressure), seizures, unconsciousness to coma. It can also occur liver, heart, brain, spleen, pancreas, central nervous system and kidney damage.
If formalin is inhaled in the long term it will cause headaches, respiratory problems, coughs, inflammation of the mucous membranes of the nose, nausea, drowsiness, injuries to the kidneys and the sensitivity of the lungs.
A new formaldehyde content will pose a danger if inhaled by the respirator. If only digestible digestion tool, will not pose a negative risk. "The use of formalin is only detrimental to the breeders, when they inhale formaldehyde through respiratory equipment, potentially leading to lung cancer (Yuswanto 2003: 26)."
No comments:
Post a Comment