2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
A modern resident of a metropolis, and indeed of any city, is practically inaccessible to food products that do not contain any stabilizers, thickeners, preservatives and other components that somehow improve various properties of food: shelf life, consistency, color, appearance etc. However, many citizens who are concerned about the quality and naturalness of the composition are often suspicious of such additives. For some, the letter "E" on the label completely panics. Therefore, upon hearing that the product contains modified starches, such a buyer will immediately change his mind about purchasing it. No wonder, because genetically modified products are still not fully understood, and it is not known what effect they can have on the body.
But what about GMOs? After all, such vegetables and fruits are grown already with a changed chromosomal composition (using genetic engineering methods). The fact is thatmodified starches are in no way associated with transformations at the gene level. They are obtained from natural potato or corn starch by various chemical and biochemical, as well as physical and mixed methods of processing the finished product. As a result of these processes, their properties are improved - starch acquires a snow-white color, its consistency changes, the viscosity decreases or increases, resistance to temperature changes increases, it becomes possible to repeatedly freeze and defrost products without losing their appearance and taste, etc. Thus, modifications are carried out already at the stage of finished raw materials and allow improving the characteristics of the original - completely natural product.
So is modified starch harmful to the human body? Or can products with such a component in the composition be consumed without fear for their he alth? Today, more than 20 types of modified starches are allowed to be used in our country. They are absolutely harmless and are widely used in the production of such products as sauces (ketchups and mayonnaises, sour cream, etc.), dairy products (including ice cream), various confectionery products, concentrated soups, semi-finished meat products, bakery products, and even baby food.
Let's list some of the most common abbreviations under which modified starch is hidden:
- E1422 - increases shelf life at low temperatures, resistant to repeatedfreeze/thaw (often included in canned fruits and vegetables);
- E1442 - used to stabilize the viscosity (found in yogurt, puddings and other dairy desserts);
- E1414 - mainly used as a thickener, resistant to temperature changes (added to mayonnaise, ketchup and other sauces);
- E1450 - added as an emulsifier and stabilizer, used in the production of a wide variety of products (from confectionery and cheese to soda).
In general, there are many more of them. These are the following additives: E1400-E1413, E1420-E1423, E1440/42/43/50/51. If you see any of the listed abbreviations in the composition of the product, do not be alarmed - these are modified starches, but not GMOs. They are made from natural ingredients and are not capable of harming he alth, especially in small quantities.
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