Chapter 2
Uses of Chemicals in the Food
and Beverage Industry
Abstract Food additives, sanitizers, cleaning agents, technological aids, components of packaging materials and objects, and other definitions can be applied to
chemicals when used in the industry of edible commodities—all edible products—
for human and animal consumption. Nowadays, approximately 100% of food productions worldwide are realized totally or partially with the help of chemical sub
stances. By the technological viewpoint, chemicals are generally needed because of
two reasons at least (when speaking of foods and beverages): the reconstitution, treatment, or modification of one or more of involved raw materials because of different
reasons, and an exigency of ameliorated foods with enhanced durability and/or new
features (improved colors, aromas, excellent cooking resistance, etc.). Consequently,
the modern food and beverage industry cannot be conceived today without chemicals: food additives, cleaning, and sanitizing agents, …, and a careful evaluation has
to be carried out when speaking of work safety. This chapter is focused on the use of
several chemicals in the food industry depending on their use and peculiar dangers
for workers and the environment.
Keywords Chemical risk · Cleaning agent · European union · Food additive ·
Sanitizer · Technological aid · Toxicology
Abbreviations
Citric acid (INS code)
E330
International Numbering System INS
Ultra high temperature
UHT
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
R. Chaib and M. Barone, Chemicals in the Food Industry,
Chemistry of Foods, https://doi.org/10.1007/978-3-030-42943-0_2
35
Uses of Chemicals in the Food
and Beverage Industry
Abstract Food additives, sanitizers, cleaning agents, technological aids, components of packaging materials and objects, and other definitions can be applied to
chemicals when used in the industry of edible commodities—all edible products—
for human and animal consumption. Nowadays, approximately 100% of food productions worldwide are realized totally or partially with the help of chemical sub
stances. By the technological viewpoint, chemicals are generally needed because of
two reasons at least (when speaking of foods and beverages): the reconstitution, treatment, or modification of one or more of involved raw materials because of different
reasons, and an exigency of ameliorated foods with enhanced durability and/or new
features (improved colors, aromas, excellent cooking resistance, etc.). Consequently,
the modern food and beverage industry cannot be conceived today without chemicals: food additives, cleaning, and sanitizing agents, …, and a careful evaluation has
to be carried out when speaking of work safety. This chapter is focused on the use of
several chemicals in the food industry depending on their use and peculiar dangers
for workers and the environment.
Keywords Chemical risk · Cleaning agent · European union · Food additive ·
Sanitizer · Technological aid · Toxicology
Abbreviations
Citric acid (INS code)
E330
International Numbering System INS
Ultra high temperature
UHT
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
R. Chaib and M. Barone, Chemicals in the Food Industry,
Chemistry of Foods, https://doi.org/10.1007/978-3-030-42943-0_2
35