2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A working group on the environment in the United States has presented a new report, the conclusions of which are more than strange. According to him, artificial and natural flavors in food do not differ much in quality.
Every day the number of people oriented to natural foods and supplements is growing. These people avoid anything artificially obtained. However, after tests, the working group surprised and disappointed many of these users. The study shows that natural flavors are no better than artificial ones.
Flavors are additives that, embedded in the product, improve its taste and aroma. Their production is mass and brings many benefits to producers. They create a wide range of different flavors and tastes of food products based on one type of product.
The natural fragrance label is speculated too recklessly. The word natural itself is added to most products to make the products look more attractive, not so much in terms of their composition.
Natural aromas in their essence they are obtained from nature and more precisely - from plant or animal material. Artificial, in turn, are synthesized entirely in laboratories. However, much more complex chemical mixtures such as solvents, emulsifiers and preservatives are found in natural and natural flavors.
In production, they are referred to as random additives. While artificial fragrances, synthesized in the laboratory, are produced by the same formula as natural flavors - therefore are identical to them. However, they cannot be pure natural analogues.
Of course, artificial flavors cannot be said to be better. But at the same time, the natural ones do not prevail. Accidental additives in their composition lead to a decrease in their rating for food products to that of artificial flavors.
Nevertheless, real natural fragrances exist. These are the so-called organic natural flavors. As they are subject to some stricter regulations in production, they have a crystal clear structure, without synthetic solvents, carriers and preservatives. However, they are rarely used in the food industry due to their higher cost.
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