가공식품중의 식품첨가물 사용실태에 대한 연구

• 영문명: A Study on Food Additive Use in Current Processed Foods
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 전덕영(Deok-Young Jhon)
• 간행물 정보: 『生活科學硏究』家政科學硏究 第4輯, 93~98쪽, 전체 6쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1994.12.30

영문 초록

Expressions of food additives imprinted on food package were investigated to get an idea what food additives are prevalently used in commercial processed foods. Total 378 foods were surveyed at supermarkets. The 76% of foods surveyed contained food additives and 100 food additives were used among 400 food additives that were permitted legally. Among them following additives were most frequently used with decreasing order: citric acid, monosodium glutamate, food yellow NO.5, baking powder, food yellow NO.4, potassium sorbate. Major additives of confectioneries or ice creams were synthetic colouring agents. All Danmujis(pickle) included saccharin and sorbic acid salt as a sweetener and a preservative, respect ively. All margarines contained sodium dehydroacetic acid. Sodium nitrite, erythorbic acid, and sodium sorbate were comprised in all kinds of hams and sausages. p-Oxybenzoic acid butyl esters were found in all commercial Kanjangs(soy sauce).

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

참고문헌