Gli additivi sono sostanze impiegate nell’industria alimentare per conservare a lungo gli alimenti mantenendone inalterate le qualità nutrizionali e/o per renderli più appetibili nell’aspetto, nel gusto e nella consistenza. Più precisamente, è possibile distinguere gli additivi alimentari in tre gruppi:
- Additivi che mantengono inalterati gli alimenti: conservanti, che rallentano la formazione di germi e batteri e antiossidanti, che contrastano l’irrancidimento.
- Additivi che migliorano il gusto, l’aspetto e la consistenza degli alimenti: coloranti, addensanti, emulsionanti, edulcoranti, esaltatori di sapidità.
- Additivi usati per la lavorazione degli alimenti ma che non incidono sul gusto e sull’aspetto del prodotto finale: agenti anti-schiuma, anti-agglomeranti ecc.
In Italia sono oltre 3000 gli additivi autorizzati dalla legge; la gran parte di essi sono aromatizzanti e vengono segnalati sull’etichetta con la dicitura generica di aromi. Gli aromatizzanti vengono usati per conferire all’alimento cui vengono aggiunti particolari odori e sapori e possono essere naturali (aceto, limone, sale, zucchero ecc.) o artificiali.
Tutti gli altri invece si trovano segnati in etichetta con la dicitura E seguita da un numero di tre cifre; si tratta in questo caso di additivi chimici del tutto privi di valore nutritivo: la lettera E indica che il loro utilizzo è permesso in tutti i paesi dell’Unione Europea mentre il numero che la segue si riferisce alla loro categoria di appartenenza:
- Coloranti (E100-E199);
- Conservanti (E200-E299);
- Antiossidanti (E300-E322);
- Correttori di acidità (E325-E385);
- Addensanti, emulsionanti e stabilizzanti (E400-E495).
In breve, mentre i conservanti impediscono che il prodotto si deteriori in breve tempo bloccando la formazione di muffe e batteri, gli antiossidanti aiutano a mantenerne inalterato il colore evitando che cambi o si iscurisca (vi siete mai chiesti perchè la marmellata al limone fatta in casa diventa scura mentre invece quella comprata al supermercato rimane sempre di un bel giallo paglierino?). I coloranti, come è facile immaginare, conferiscono agli alimenti un particolare colore (sono massicciamente usati per la produzione di dolciumi e bevande), mentre addensanti, emulsionanti e stabilizzanti agiscono sulla consistenza del prodotto finale favorendo l’aggregazione di ingredienti che altrimenti si separerebbero come acqua e grassi.
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