Substancje dodatkowe i dodatki funkcjonalne a bezpieczeństwo żywności i jej wartość żywieniowa

Lucjan Szponar, Iwona Gielecińska

Summary
Additives and functional added substances are among the factors influencing the health quality and nutritional value of food. They are used in food industry for limiting or preventing adverse changes and losses which could occur in food products during production or storage, and – on the other hand – for maintenance and raising of the nutritional value of products and possibility to obtainment products with low energy value. The use of additives should provide advantages for the consumers, who receive products of higher health quality and in broader assortment, and for the producers though facilitation of production processes and prolongation of storage time. The potential human health risk resulting from the use of these additives in doses accepted by FAO/WHO experts seems to be very low in comparison with dangers which can be connected in nutrition due e.g. to the growth of undesirable micro-organisms and the presence of toxins produced by them.

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