E210
Origin:
However, E 210 is produced artificially for use in the food industry. In a chemical process, the food is synthesized from tulol, which ultimately leaves behind a colorless solid with a characteristic smell.
How to use:
Food grade is used, among other things, for spirits, jams, margarine, ketchup, mustard, mayonnaise and sausage. But canned fish, chewing gum and candied or glazed fruits also contain E 210. E 210 is particularly often used in pickled foods, where it is particularly effective at preventing the growth of mold and bacteria. The food grade is also used to preserve cosmetics or medicinal ointments.
In the human body it is created when flavonoids are broken down, which in turn are considered “healthy”. The pharmacological side effects are increasingly attracting interest from drug manufacturers: food grade and their chemical relationship lower blood lipids and inactivate flu viruses.
After the ban on growth promoters (“feeding antibiotics”) in animal husbandry, food has replaced them. It ensures healthier animals, better fattening performance and even reduces the environmental impact of animal fertilizer: it acidifies the urine, which reduces ammonia emissions in the manure storage facilities. This effect remains even when the manure is spread on agricultural land. This means that nitrogen oxide emissions can be significantly reduced.
E211
Compared to the previous Preservativeder food grade (E210), sodium benzoate is one of the salts made from exactly this acid. The E211 is synthesized from the previously artificially produced food in a further chemical process. Just like its “producer”, it is absolutely deadly to many bacteria, fungi and yeasts. Sodium benzoate is also often combined with other preservatives to create an even worse environment for germs.
E202
Potassium sorbate is approved as a food additive for the preservation of food under the name E 202. Potassium sorbate is chemically related to the substance E 200. It is the salt of sorbic acid.
Origin:
Like the sorbic acid itself, the salt of sorbic acid occurs naturally in rowan berries. Nowadays, potassium sorbate for widespread use in the food industry is obtained from sorbic acid in a multi-stage chemical process and is then available as a white, odorless powder.
How to use:
Like sorbic acid, E 202 is odorless and tasteless. A big advantage because the taste of food is not changed. However, compared to sorbic acid, potassium sorbate is much more soluble in fat and water. Although potassium sorbate does not have a germicidal effect, it does inhibit the growth of bacteria, yeast and mold. E 202 is used, for example, to treat foods such as olives, dried fruits, mayonnaise, iced tea, margarine, but also for the surface treatment of raw ham. Potassium sorbate is also used in winemaking because its ability to inhibit yeast can successfully prevent secondary fermentation of wine.
Magnesium stearate
Magnesium stearate is the magnesium salt of stearic acid and is a lime soap. It is obtained from fats and oils by breaking down their glycerides using magnesium, soaps and glycerin. Magnesium stearate is used, for example, in the pharmaceutical industry as an aid in the production of tablets or granules. Magnesium stearate is also used in some candies. Magnesium stearate can be made from fats of both animal and plant origin. Soybean, rapeseed or corn oil is often used.
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