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Basic knowledge of food additives


This week, Professor Hsiao, I-Lun will introduce five topics: definition of food additives, categories and number systems, common toxicological studies for safety evaluation, evaluating toxicology information to regulate the additives, and the current regulations of food additives in the United States and European Union.

Prof. Hsiao starts with two questions. Please share with us your experience in the comment section below.

  • Give some examples of food additives you have known.
  • Do you think we should avoid food additives, colorants, and preservatives? Why or why not?

Next, Prof. Hsiao will introduce the main categories of food additives in his chart.

Finally, he briefly explains International Numbering System(INS). The most common numbering system for food additives is the international numbering system, created by the Codex Alimentarius Commission, WHO. Please check this website for more information.

Have you ever seen any of the labels of food additives in daily food products before? Do you find it hard to understand its usage? Have you tried to search the ingredient on the internet before? If you are willing please share with us your experience on your search.

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Food Technology, Health and Safety

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