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undergraduate thesis
Zakonodavstvo prehrambenih aditiva u Europskoj uniji s naglaskom na procjenu sigurnosti
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:729037
Bjelobrk, Ivona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Bjelobrk, I. (2022). Zakonodavstvo prehrambenih aditiva u Europskoj uniji s naglaskom na procjenu sigurnosti (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:729037

Bjelobrk, Ivona. "Zakonodavstvo prehrambenih aditiva u Europskoj uniji s naglaskom na procjenu sigurnosti." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:729037

Bjelobrk, Ivona. "Zakonodavstvo prehrambenih aditiva u Europskoj uniji s naglaskom na procjenu sigurnosti." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:729037

Bjelobrk, I. (2022). 'Zakonodavstvo prehrambenih aditiva u Europskoj uniji s naglaskom na procjenu sigurnosti', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:729037

Bjelobrk I. Zakonodavstvo prehrambenih aditiva u Europskoj uniji s naglaskom na procjenu sigurnosti [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:729037

I. Bjelobrk, "Zakonodavstvo prehrambenih aditiva u Europskoj uniji s naglaskom na procjenu sigurnosti", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:729037

Metadata
TitleZakonodavstvo prehrambenih aditiva u Europskoj uniji s naglaskom na procjenu sigurnosti
Title (english)European Union Food Additive Legislation with an Emphasis on Safety Assessment
AuthorIvona Bjelobrk
MentorLjiljana Primorac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambeni aditivi su tvari koje se ne konzumiraju kao hrana, već se dodaju u hranu u tehnološke svrhe, kao konzervansi, bojila, sladila, emulgatori itd. Zakonodavstvo Europske unije definira 27 skupina aditiva. Da bi se neka tvar koristila kao prehrambeni aditiv, na predloženoj uporabnoj razini ne smije ugrožavati zdravlje potrošača, mora postojati razumna tehnološka potreba koja se ne može postići drugim sredstvima, te njegova uporaba ne smije dovoditi potrošača u zabludu. Aditivi se dodaju u hrani u najmanjoj količini potrebnoj za postizanje željenog cilja, pri tome se u obzir uzima „prihvatljivi dnevni unos“ ili istovrijedna procjena. U slučaju da nije određena najviša dozvoljena razina – prihvatljivi dnevni unos, tvari se koriste u skladu s dobrom proizvođačkom praksom. U Europskoj uniji svi prehrambeni aditivi označeni su E brojem, za razliku od aroma i enzima. Kada su dodani hrani, moraju biti uključeni u popis sastojaka, mora biti naznačena funkcija aditiva, kemijski naziv ili E broj. Prehrambeni aditivi, kao sastavni dio hrane, moraju biti pod neprekidnim nadzorom i mora ih se ponovno ocjenjivati ukoliko dođe do promjene uvjeta primjene ili do novih znanstvenih spoznaja, što je zadaća Stručne skupine za prehrambene aditive i arome Europske agencije za sigurnost hrane.
Abstract (english)
Food additives are substances that are not consumed as food itself, but are added to food for a technological purposes, such as preservatives, colorings, sweeteners, emulsifiers, etc. Europian Union legislation defines 27 functional classes of additives. In order for a substance to be used as a food additive, at the level of use proposed it must not endanger the health of the consumer, there must be a reasonable technological need that cannot be achived by other means, and its use dos not misleas the consumer. Additives are addet to food in the lowest level necessary to achieve the desired effect, taking into account the „acceptable daily intake“ o ran equivalent assessment. In the case that the maximum permitted level – acceptable daily intake, is not specified, the substances shall be use din accordance with good manufactoring practice. In the European Union, all food additives are marked with an E number, unlike flavors and enzymes. When food additives are needed to food, those must be included in the list of ingredients, the function of the additive, the chemical nameo or the E number must be listed. Food additives, as a part of food, must be under constant supervision and must b ereevaluated if there is a change in the conditions of use or new scientific knowledge, which is the task of the Expert Panel on Food Additives and Flavorings of the European Food Safety Agency.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:729037
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-10-05 11:45:14