Additives – Plant-based beverage

• 4 products use polydimethylsiloxane.

Function of ANTI-FOAMING used:

POLYDIMETHYLSILOXANE (INS 900a): a mixture of linear silonaxe polymers totally methylated, constituted by units of formula (CH3)2SiO, stabilized by terminal units of formula (CH3)3SiO. This component belongs to a group of organic polymers usually called silicons. It is used to prevent bubbles from forming by means of creating intermediate surface tensions.

Legislation

It should be used in the maximum quantity of 0.001 g/100 g.

• 35.2% of the products do not use aromas/ flavorings.
• 24 products use flavorings; 51 products use natural aromas; 31 use synthetic aromas identical to natural and no product use artificial aroma.

Function of AROMAS/FLAVORINGS used:

FLAVORINGS: substances of mix of substances with odorous and/or savoury properties, capable of giving or intensifying the food aroma and/or flavor. Flavorings can be classified as natural, identical to natural, or artificial.

NATURAL AROMAS (vanilla, banana, chocolate and coconut): obtained by microbiological, physical or enzymatic methods, from natural raw materials. Used to define, highlight and/or give flavor to Supply

SYNTHETIC AROMAS IDENTICAL TO NATURAL (milk, powdered milk, coconut, banana, apple, passion fruit, strawberry, peach, grape and red fruits): obtained by synthesis or isolated by chemical processes from animal-based, plant-based or microbial raw materials that present a chemical structure identical to the substances present in the referred raw materials. Used to define, highlight and/or give flavor to the food.

ARTIFICIAL AROMAS: obtained from synthesis, which still has not been identified in animal-based, plant-based or microbial products. Used to define, highlight and/or give flavor to the food.

Legislation

These additives do not have ADI established, that is, they should be added in a quantity enough to obtain the desired technological effect (quantum satis).

• 91.4% of the products do not use dyes.
• 14 products use natural dyes and no product uses synthetic dyes identical to natural or artificial dyes.

Functions of the DYES used:

NATURAL DYES (urucum, beetroot, beta-carotene, curcuma and cochineal carmine): obtained from vegetables or, eventually, from animal. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.

SYNTHETIC DYES IDENTICAL TO NATURAL: obtained from organic synthesis and that are found in natural products. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.

ARTIFICIAL DYES: obtained from organic synthesis and are not found in natural products. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.

Legislation

Some natural dyes do not have ADI established, that is, they should be added in the quantity enough to obtain the desired technological effect (quantum satis). Curcuma has limits established in 0.002 g/100 g (expressed in curcumina); carmine in 0.030 g/100 g; and urucum, 0.020 g/100 g (as bixin).

For synthetic dyes identical to natural, in terms of limit to use, it is valid the same as established to natural dyes.

Most artificial dyes have ADI established, that is, there is a maximum limited defined.

• Sweeteners used: acesulfame potassium (5 products); sucralose (23); steviol glycosides (14); xylitol (2) and erythritol (2).

Functions of the SWEETENERS used:

ACESULFAME POTASSIUM (INS 950): synthetic potassium salt obtained from an acid compound from the acetic acid family. Used to give sweetness to light/diet products, sugar reduced, sugar-free or no sugar addition.

SUCRALOSE (INS 955): sweetener without calories, a by-product of sucrose, 600 times sweeter than sugar. Used to replace caloric sweeteners, such as sugar. It is capable of maintaining its sweetness for prolonged periods, as it has excellent thermal stability.

STEVIOL GLYCOSIDES (INS 960): natural constituent of Stevia rebaudiana, a low calories sweetener. Used as natural sweeteners to replace sugars to provide options to products with reduce, low, or no addition of sugar.

XYLITOL (INS 967): natural sweetener found in many plant-based fibers and in some types of mushrooms, obtained by the xylose catalytic hydrogenation, it is as sweet as sucrose, however, it is about 40% less caloric. Used to prepare products with reduced content of sugar, sugar-free and to reduce the quantity of calories of the product; to give sweetness and body to the products.

ERYTHRITOL (INS 968): sugar alcohol (or polyol), with no calories, naturally present in fruits and fermented product, it is 60-70% as sweet as sucrose. Used to prepare products with reduced content of sugar, sugar-free and to reduce the quantity of calories of the product; to give sweetness and body to the products.

Legislation

Acceptable daily intake (ADI) for acesulfame-K is 15 mg/kg of body weight; for sucralose it is 0 to 15 mg/kg of the body weight.

The maximum quantity of steviol glycosides allowed is 0.6 g/100 g, except for beverages with partial replacement of sugar, which is 0.045 g/ 100 g.

Xylitol and erythritol do not have ADI established, that is, they should be added in a quantity enough to obtain the desired technological effect (quantum satis).

• 32.7% of the products do not use emulsifiers/stabilizers/thickeners.
• Emulsifiers/stabilizers/thickeners used: lecithin (35 products); sodium citrate (19); potassium citrate (7); carrageenam gum (4); carob gum (8); guar gum (31); Arabic or acacia gum (7); xantham gum (29); tara gum (9); gellan gum (56); pectin (6); micro crystallized cellulose (2); sodium carboxymethylcellulose (19) and fatty acids mono and diglycerides esters from (6).

Functions of the EMULSIFIERS/STABILIZERS/THICKENERS used:

LECITHIN (INS 322): obtained from the egg yolk and from many sources of plant-based oils, being soybean the most common source, used as natural emulsifier. Used as emulsifying agent that enables the formation or maintenance of an uniform mixture of two or more non-miscible phases in the food such as oil and water.

SODIUM CITRATE (INS 331iii): sodium salt obtained from citric acid. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

POTASSIUM CITRATE (INS 332ii): potassium salt obtained from citric acid. Used as stabilizer that ensures the physical characteristics of emulsions and suspensions.

CARRAGEENAN GUM (INS 407): extracted from red algae known as carrageenophyt algae, being Chondrus crispus the more commonly used. Used as thickener that increases the food viscosity, and stabilizer that ensures the physical characteristics of emulsions and suspensions.

CAROB GUM (INS 410): also designed as jataí or locusta, it is extracted from carob beans (Ceratonia siliqua). Used as thickener that increases the food viscosity, and stabilizer that ensures the physical characteristics of emulsions and suspensions.

GUAR GUM (INS 412): isolated from the Cyamopsis tetragonolobus seeds endosperm, a plant from the leguminous family. Used as thickener that increases the food viscosity, and stabilizer that ensures the physical characteristics of emulsions and suspensions.

ARABIC OR ACACIA GUM (INS 414): natural resin composed of polysaccharide and glycoproteins, extracted from the species Acacia senegal and Acacia seya. Used as thickener that increases the food viscosity, and stabilizer that ensures the physical characteristics of emulsions and suspensions.

XANTHAM GUM(INS 415): produced via fermentation by the bacterium Xanthomonas campestris. Used to increase the products viscosity and stability, to keep the texture before dryness, increase the product shelf life. It is used as thickener/stabilizer.

TARA GUM (INS 417): obtained from the Peruvian tree Tara (Caesalpinea spinosa) seed endosperm. Used as thickener that increases the food viscosity, and stabilizer that ensures the physical characteristics of emulsions and suspensions.

GELLAN GUM (INS 418): gelling agent soluble in water with special characteristics. There are 2 types of gellans: one with high level of acyl and anther with low level of acyl. The first one forms a very flexible, elastic gel, which does not dissolve. The second forms a strong, brittle, non-elastic gel. When mixing the two types, it is possible to obtain the intended characteristics. It is used as thickener/stabilizer/gelling.

PECTIN (INS 440): polysaccharide soluble in water, present in the vegetable tissue cellular walls, especially in citric fruits. Used as thickener that increases the food viscosity, and stabilizer that ensures the emulsions and suspensions, and gelling physical characteristics.

MICROCRYSTALLINE CELLULOSE (INS 460i): obtained by hydrolyzing natural purified cellulose, a reaction that releases stable cellulosic micro crystals. Used as thickener that increases the food viscosity, and stabilizer that ensures the emulsions and suspensions, and gelling physical characteristics.

SODIUM CARBOXYMETHYLCELLULOSE (INS 466): derivate from cellulose (wood or cotton), usually presented in the sodium form (sodium salt). Thickening and stabilizing agent that increases the product viscosity, providing a creamy body, it inhibits ice crystals from growing and give resistance to thermal shock; and the emulsifying agent enables the formation or maintenance of an uniform mixture of two or more phases non-miscible in the food with oil and water.

FATTY ACIDS MONO AND DIGLYCERIDES ESTERS (INS 471): formed by the combination of glycerol with fatty acids. Used as emulsifying that enables the formation or maintenance of an uniform mixture of two or more non-miscible phases in the food such as oil and water.