CLASSIFICATION OF FOOD ADDITIVES IN PRODUCTS OF OWN PRODUCTION OF RESTAURANT ESTABLISHMENTS OF UKRAINE

Abstract

The article analyzes the range of products in restaurants for the presence of food additives. On the basis of Ukrainian legislation, food additives that can be added to food products to improve their nutritional properties have been assessed. An example of the classification of food additives by main groups in the countries of the European Union is given. It was determined that the main document on the use of food additives in the EU is the Regulation of the European Parliament and the Council of the EU, and its characterization was carried out. It has been proven that there are safe and dangerous food additives. The analysis of the chemical composition was carried out and the distinctive properties of the most common food additives were determined, namely: preservatives, antioxidants, emulsifiers, stabilizers of emulsions and suspensions, leavening agents and other substances that improve the texture of the food product. The authors classified food additives according to their purpose: dyes, preservatives, antioxidants, emulsifiers, flavor enhancers, stabilizers, defoamers.Examples of the use of the most common char supplements are provided. Characterization of the chemical composition and class of organic and inorganic compounds, which include the most common food additives, was carried out, which made it possible to reveal their distinctive properties. The content of synthetic dyes in certain groups of food products was analyzed. Acomparative analysis of the content and maximum permissible level of some E-additives was carried out. The list of food additives in specific food products, which do not affect the physical condition and health of a person, is given, and the degree of their danger is indicated. Examples of a dangerous combination of food additives in products are presented and possible negative changes during heat treatment of food products in restaurants are identified. Recommendations on the safety and quality of food products for enterprises that produce and sell food products are presented. Measures are proposed: in order to prevent prohibited food additives from reaching the final consumer through restaurants, all stages of the passage of bothraw materials and products must be controlled. This will make it possible to detect the threat in the early stages and prevent the production of a dangerous product. Implement a food safety management system based on the principles of HACCP exclusively for all restaurant enterprises, which will ensure that establishments avoid the following types of risks: potentiallydangerous products; biological, chemical, physical risks; threats to the health of consumers of restaurant products, high financial costs, etc.