Food additives have become indispensable for doner kebab. Even the manufacturer who says that he does not use it necessarily uses these products. Hundreds of food additives come into play in the production phase of Döner for different purposes.
We can summarize the general usage purposes as follows;
Meat sticking to each other, preventing shedding and cracking.
To prevent the doner dry in the face of fire.
To give more intense taste of meat.
Ensuring that the meat holds water.
To ensure that the meat keeps fat.
To adjust the color of the meat.
To prevent bacterial growth.
We can list the doner kebab to minimize weight loss during cooking.
The use of food additives is legally regulated within the regulations of the Food and animal feeds in Germany and Europe.
In part, the Regulation on Additives is still in force in Germany. Since 1996, according to European law, all food additives have been named 320 Additives, provided that they are the same for all countries across Europe.
The European Regulation EG Nr. With the notification numbered 1333/2008, all additives were reclassified.
With this law, the national laws of the countries in Europe are also out of the process. Along with this, the power of countries to close the deficit which the European regulation could not close with their own domestic laws was left open.
With the Regulation (EU) Nr 231/2012 of 9 March 2012, EG Nr. Food additives listed in Annexes II and III of Regulation 1333/2008 are defined.
EG Nr. Which has been in force since 01.06.2013. In the regulation numbered 1333/2008, the upper limits of the additives in the foods were also determined.
Particular attention should be paid to the labeling information on the product (LMKV). For this reason, I would recommend especially Doner manufacturers to review their labels.
The subject of Rotary Additives has become a serious industry in Germany. It is useful to examine this issue a little more deeply.
In recent years, one of the most controversial issues that concern consumer rights is the additives found in ready-made food products that we consume everyday. We all consume them anytime, anywhere; we can even say that the social conditions we live in require somewhere. Of course, not all food additives are harmful to human health.
Some additives are obtained natural sources. Just as there are additives plants (lecithin is made soybeans and corn), there are also additives animals and animal waste. It is also possible to obtain the additive naturally or synthetically.
What is a food additive?
Food additives are described as follows in the German Food Codex Legislation:
- Not consumed as food alone, not used as raw food or auxiliary food,
With or without nutritional value alone,
-Used in accordance with the technology chosen,
-It is used to protect, correct or prevent unwanted changes or to protect the taste, odor, appearance, structure and other features of the food during the production, classification, processing, preparation, packaging, transportation, storage of the food.
Why are food additives used?
The reasons for using food additives are many:
* Maintaining the nutritional value of food, increasing its durability, extending its shelf life,
* To improve the texture properties of food,
* Making and preserving the taste and color of food attractive,
* Technological necessity during the processing of food,
* To prevent the development of microorganisms in food,
* To provide food variety.
Flavor and color enhancers: These are used to make the flavor more attractive, to preserve, correct or enhance the original flavor. Since the two components of flavor are taste and smell, flavoring substances also increase the flavor. Colorants; It participates with the thought of regaining the natural color lost during processing and storage, strengthening the weak color, coloring the food that is actually colorless, gaining consumer appreciation by hiding low quality. While these will not be more beneficial for our health, people are pushed to take these substances only for showcase and eye pleasure.
a. Flavor enhancers: The most commonly used flavor enhancer is monosodium glutamate.
b. Flavors: Flavors.
Food additives provide many benefits for the industrialists who produce them. It is necessary to know what Food Additives are used in doner, what they are useful for, and most importantly, what amounts should be used. Substances used more than necessary will both harm human health and prevent the desired consistency to be caught in doner kebab.
Let´s list the Food Additives used in many Doner productions and talk about where and for what they are involved.
E 300, E 330, E 407, E 450 451 452, E 471, E 472 c, E 621, etc.
Acid regulators: Used to adjust the pH of the meat. These are pH It can also have an effect on killing bacteria and stopping the growth of bacteria.
Emulsifiers: It is used to reduce the surface tension and ensure the mixing of water and oil and homogeneous dispersion.
Stabilizers: Used to prevent water and oil re-separation.
Many manufacturers were unaware of them, and we were surprised and surprised that they were using these items, without the weighing shovel decision, on the advice of others.
* Doner dry quickly
* No aroma smell
* The color is too dark
* How to enter more water or milk
* Doner kebab not burst
* Leaves sticking
* Overflow of oil and water
* These problems can be resolved by using the Food Additive in the right place at the right time.
Source : donerhaber.com