Food additives

Permitted food additives are defined and regulated by European Directive 89/107/CEE even if the regulatory framework on additives is continuously evolving following the publications of regulation CEE 1333/2008 which should lead to harmonization.
They are ubiquitous because they are intentionally added to food products for a technological purpose in production, processing, preparation, treatment, packaging, transport or storage of food products themselves.
All food additives are kept under continuous observation and must be re-evaluated, if necessary, considering changed conditions of use and new scientific information.
Thanks to its experience in this field NEOTRON is able to provide validated methods for their quantification and provide information on their compliance with regulations in force.

Food additives typologies

The different types of additives, divided according to their function (preservatives, antimicrobials, emulsifiers, etc.) and/or to food matrices they are extracted from, are reported in the highlighted link.
For instance, free amino acids are divided into different groups (even large) depending on their chemical-physical characteristics and on the matrix they are extracted from (multi determinative analyses allow to obtain reliable results and reduction of costs).
When the type of analyte does not allow to include it in a group (peculiar molecule, different extraction method and analytical technique, etc..), single determinations are performed using the most appropriate analytical technique (GC-MS, LC-MS, HPLC)

Analytical Techniques

Validated analytical procedures for the different types of additives, guarantee the production of accurate and repeatable analytical data. The above-mentioned link reports references to applied analytical techniques and related limits of quantification (LQ), they go from HPLC to LC-MS to gas chromatography depending on chemical-physical characteristics of the molecules and required limit of quantification (LOQ).

Acknowledgments

Accreditation by Accredia (Italian Accreditation Body) according to UNI CEI EN ISO/IEC 17025 standard.
[Accreditation number: 0026, Certificate first emission: 14/11/1991]

Legislative References

REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on food additives.

 

To request the last P-Tests results, please contact Quality Assurance.

Latest update: 09/11/2018 15:45:05