What ingredients are food additives, and what are illegal add-on components? Can fragrance and flavor be used in the food? Flavor of Shanghai Institute of Technology and Engineering Sigma Societies carried out social practice project in summer, had a investigation on the misunderstanding of the public on food additives. Through the publicity to citizens, the public’s one-sided understanding of flavors and fragrances have changed.
This is the second year that Sigma Societies understand the public awareness of food additives, and dissemination of food safety precautions through questionnaires. This year’s survey shows that public knowledge of flavors and fragrances rose slightly than last year, but still very one-sided.
The questionnaire survey shows that 64.5% of respondents are still do not know, “whether Sudan and melamine are food additives”. In fact, Sudan is a chemical dye, while melamine is used as a chemical raw material, they can not be regarded as food additives and can’t be added in food. The survey also shows that 97.5% people still think that spice flavors should not be added to food. The practice team find that during the publicity to explain knowledge about flavor, citizens almost don’t believe spice flavors are non-toxic, and many people, especially senior citizens, flavors and fragrances said, “the most safest way simply is not to use”.
‘Tartrazine (also called as Acid Yellow 23, the CAS number is 1934-21-0) is extracted from a lemon, and curcumin (the formula is C21H20O6 and the CAS No. is 458-37-7) is extracted from a ginger’, the survey finds people generally have major points about food additives, but these views are wrong. Many food additives are called aseemingly “natural” in the name, but in fact they are not extracted from natural plants, such as tartrazin and curcumin are compounds. On the contrary, a number of compounds seemingly foods add ingredients extracted from plants, such as polyphenols, catechins, grape skin red.