Ionality had been PSB-603 Biological Activity anticipated, considering the fact that these foodgroup (E340 wide variety of potassium additives.
Ionality have been expected, considering that these foodgroup (E340 assortment of potassium additives. These results with the potassium di- and triphosphates categories also processed. agents and e groupalso processed. in particular relevant, because they may be made use of both as stabilizers, raising (E340-E450) was features a larger grade of processed or has a larger quantity of ingredients, some becoming of them belong towards the agents and emulsifying salts, at the same time as acidity regulators. Moreover, these additives alsobelong for the group of these using a high potassium content material (HKC) and represent a dangerpatients w processed. Table four. Quantity of various types of potassium additives identified per food category. for for individuals with chronic France disease. Germany kidney Food IQP-0528 Anti-infection Category Spain International Sample Table five. Main Table four. Number of distinct sorts of potassium additives located per food category. functional properties of po Dairy items and derivatives 3 3 four five tives frequency. Table 5. Main functional properties of potassium additives discovered in Europe and also the technological use of potassium addiIcecream 0 0 0 0 Sample Food Category France Germany Spain International tives frequency. Functional House four Freq Cereal and derivatives 4 three three Dairy solutions and derivatives 3 3 4 5 Functional Home Frequency of Use Most important Potassium Additives Applied 1 Preservative Fruit/vegetable and derivatives 1 0 1 Ice-cream 0 0 0 Stabilizer 0 Preservative 36.96 E202/E252/E261 Meat derivatives 6 6 7 9 Cereal Stabilizer and derivatives 4 three 0 3Flavoring agent 4 20.19 E340/E450 Fish, seafood and derivatives 0 2 2 Fruit/vegetableNonalcoholic beverages and derivatives 1 0 2 1 3 Sweetener 1 Flavoring agent 12.73 E508/KIO3 3 four Sweetener ten.56 E950 Meat derivatives 6 six two 7Emulsifying salt Sauces 2 two 4Nutrients 2021, 13,9 ofTable 4. Quantity of different varieties of potassium additives found per food category. Food Category Dairy items and derivatives Ice-cream Cereal and derivatives Fruit/vegetable and derivatives Meat derivatives Fish, seafood and derivatives Non-alcoholic beverages Sauces Snacks and confectionery Breaded goods Ready-to-eat foods Vegan merchandise Nutrients 2021, 13, x FOR PEER Evaluation France three 0 four 1 six 0 three 2 1 5 six two Germany three 0 3 0 6 0 two two 1 2 6 two Spain four 0 three 1 7 2 3 2 2 6 5 2 International Sample five 0 4 1 9 2 4 4 2 9 1110 ofIn Figure 3 is often observed the potassium additives found and its look frequency. Potassium sorbate (E202) was the additive that appeared most regularly within the Nutrients 2021, 13, FOR PEER Evaluation ten of 20 Nutrients 2021, 13, xx FOR PEER Assessment 10 of 20 but doesanalyzed, specifically in Spain. Secondly, di- and triphosphates (E340, truth implies an foods not specify the specific compound (ex. E501i or E501ii). This E450) and thirdly polyphosphates (E452). All of them component as HKC and MKC groups. It should be additional dilemma to recognize potential unsafe additives in meals items. When no noted that was indicated regarding additive E501, only indicated di-, has E501ii (HKC) specification often, since it isn’t mandatory, labelit was consideredtriphosphates but polyphosphates but criterion. compound (ex.E501i or E501ii). This reality implies an but does anotspecify the specific compound+(ex. Na+ . In these circumstances, the solution was or does conservative distinct applying not specify the not its cation, ex. K or E501i or E501ii). This truth implies an more trouble to identify possible dangerousadditives in in theproducts. Whe.