The use of plant-based food additives and their importance

Abstract

This article presents the classification of food additives of plant origin and their comparisons with food additives from other raw materials. In recent years, plant-based diets have gone beyond the inclusion of a wide range of plant-based foods, and the boom in the industrial production and processing of alternative plant-based meat products, specially designed to mimic the taste and texture of meat, has begun. Currently, food is intended not only for nutrition, but also for the Prevention of chronic diseases, improving the general well-being of people. Plants have many benefits for human health. It is full of biologically active substances that improve human health and is a source of environmentally effective raw materials. It provides functionally useful ingredients for the preparation of various functional dishes with significant health benefits. Switching to a plant-based diet is effective measures a person can take for the climate. However, it is worth considering the fact that they have their own disadvantages and can pose a threat to human health. They are used to improve storage capacity, taste, appearance and texture. Some of them can cause hypersensitivity reactions, the most common of which are anaphylactic reactions, hives and asthma exacerbations. However, such reactions are extremely rare. There are many types of food additives, and in order to generalize, additional research is needed to compare the safety of additives of plant origin with additives from other raw materials. This review focuses on grouping food additives according to the field of food and Drug Administration, including preservatives, flavorings, dyes, texturizing agents, food additives, and other additives.