ISSN 2344 – 1283, ISSN CD-ROM 2344 – 1291, ISSN ONLINE 2344 – 1305, ISSN-L 2344 – 1283


Published in Scientific Papers. Series "Journal of Young Scientist", Vol. 7
Written by Gianina-Gabriela HIRJANU, Fănuţa-Andreea COLĂCEL

Since the dawn of man, our species searched for better ways to feed themselves, by developing more efficient methods of hunting, animal / vegetable domestication, food preservation by physical methods, and finally, by adding molecules to food in order to enhance flavours or to preserve it. Today, more than 2500 additives are intentionally added to food in order to keep certain properties or to extend shelf life, while many others were banned throughout the years, some of them at a global level and others only in specific countries. In essence, food additives are substances added to food to preserve flavour or enhance its taste, appearance, or other qualities. We distinguish two important categories of food additives: artificial and natural ones. No matter the origin is, they both present advantages or disadvantages. On the one hand, synthetic substances are, obviously, cheaper and easier to produce than the natural ones, but in the same time they can be the major cause of a variety of diseases. On the other hand, natural substances are an easier way to a healthier life, if they are used in the right doses. Also, we have to be aware that their price can be even twice higher compared to the artificial additives. This paper attempts to highlight the benefits of natural additives, their synergy and potency as a great leap from synthetic additives that in most cases have a single effect on food.

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