INS 330 also known as citric acid is the most widely used food additive. It not only imparts citric flavor to the foods but works as an acidity regulator (maintains pH of the food). However, it is produced chemically and is completely different from the natural citric acid found in different citrus fruits.
Is acidity regulator 330 safe to consume? Acidity regulator INS 330 is known as citric acid, which is not only widely used in cooking and preserving food, but it is also the safest one to use. In fact, citric acid is naturally found in many fruits like lemon, oranges, mosambi, etc.
Acidity Regulator (INS330) acts as a pH control agent in the food industry. It prevents fruits from turning brown, it is also used as an acidulant in the production of beer and jam.
Among side effects that can occur, stands out skin rashes and itching, urticarial and eczema, breathing difficulty, sneezing, gastrointestinal upsets, cholesterol in blood, hyperkinesis.
This number system is known as the International Numbering System for Food Additives, or INS for short. For example, (300) in an ingredient list is the food additive code for Ascorbic Acid (Vitamin C).
Ascorbic acid (E300) is an additive. It can be produced synthetically from the fermentation and oxidation of glucose. It is used as a natural anti-oxidant in food and drink products. It is also added to products like cured meat, breakfast cereals, frozen fish and wine.
Up to 0.5 mg/kg body weight. Side effects: None known in the concentrations used, although some pseudo-allergic reactions have been reported. BHA in combination with high concentrations of vitamin C can produce free radicals, which can cause damage to the components of cells, including DNA.
However, high-dose supplements of antioxidants may be linked to health risks in some cases. Supplementing with high doses of beta-carotene may increase the risk of lung cancer in smokers. Supplementing with high doses of vitamin E may increase risks of prostate cancer and one type of stroke.
Most E numbers are, in fact, natural and completely safe. Did you know vitamin C has its own E number (E300), as does oxygen (E948) and paprika (E160c)?
Astaxanthin - The most powerful natural antioxidant.
INS 330 is completely different from citric acid found naturally! This is produced from fermented molasses. It controls the pH of food and prevents it from rotting.
Citric acid (E 330) enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. In addition it increases gel consistency in marmalades and decreases enzymatic browning in fruits and fruit products.
Citric acid monohydrate, which also goes by the name E330, is essentially a weak acid. It is used in the food industry for pH level stabilization, acidity regulation, and as an antioxidant. It is also used in pharmaceutical and dietary supplements and as a cleaning agent.
People with food allergies or certain medical conditions may need to avoid certain polyphenol-rich foods, however. While polyphenols occur naturally in many plant foods, they may be added to some foods, or extracted and used to make supplements.
you do not need to avoid all E numbers; there are hundreds of different E numbers and most are not linked to hyperactivity.
Free radicals are molecules that can damage your cells and cause problems, including liver disease. Substances called antioxidants can help get rid of them. Leafy greens like spinach, kale, and collards are loaded with antioxidants. They're also packed with fiber, and other things your liver needs.
Beneficial health effects of coffee are usually attributed to its high antioxidant activity (ability to inhibit the process of oxidation). Many publications provide comparison of the antioxidant activity in such popular beverages as coffee, tea, and cocoa [9,10,11].
Cause digestive issues: Consuming too many antioxidants can also cause digestive issues, including constipation, diarrhoea, and an upset stomach.
In Australia and New Zealand, this artificial red colour is not permitted to be added to confectionery. However, it is permitted in countries where the samples were manufactured (China, India, USA, and Thailand).
BHA, butylated hydroxyanisole (320), is typically added to margarine and spreads, salad dressings, walnuts and pecans, and instant mashed potato. WHO's International Agency for Research on Cancer classifies it as "possibly carcinogenic to humans".
The main source of lecithins is soya bean oil. Other plant sources include oil from cottonseeds, corn, sunflower seeds and rapeseed, together with animal sources such as egg yolk and bovine brain (Wendel, 1995; Tanno, 2012).