Food additives frequency in Bolivian processed meat products sold in Cochabamba city Bolivia
DOI:
https://doi.org/10.52428/20758944.v17iEspecial.4Keywords:
Antioxidants, Preservatives, StabilizersAbstract
Food additives are substances added to some foods for technological purposes. Their use is strictly regulated; therefore, it is mandatory to declare them on food labels. The objective of this study was to identify the frequency of food additives in processed meat products produced in Bolivia and commercialized in Cochabamba, during 2020. For this purpose, a label reading was carried out on sold processed foods in markets and supermarkets of the city. The sample size was 134 foods. Frequency analyzes were carried out to the presence of additives, functional groups, and type of food. Preliminary results showed 37 additives belonging to six functional groups. The most frequent were sodium nitrite (70,9%), polyphosphates (61,2%) and starch (47,8%). The foods with the highest number of additives (5) were lunch meat from pork or chicken, sausages and mortadellas. Finally, it was found out that some companies do not declare the additives correctly, so they stayed unknown.
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