Click here to visit the EUFIC Homepage
Food Safety & Quality
Food Technology
Food Risk Communication
Nutrition
Health & Lifestyle
Diet-Related Diseases
Consumer Insights
Food for thought
EU initiatives
In the spotlight
Energy Balance

This website is certified by Health On the Net Foundation. Click to verify. This site complies with the Health on the Net Foundation Code for trustworthy health information:
verify here.



Frequently Asked Questions

What are complexing agents and anti-foaming agents?

Germany

These are categories of food additives. Food additives are substances added intentionally to foodstuffs to perform certain technological functions. They are grouped by their function.

Complexing agents, also called “sequestrants” are substances which form chemical complexes with metallic ions. Sequestrants are used e.g. to stabilize fats and oils which undergo rancidity and reversion in the presence of the metals copper and iron. By chelating (sequestering) metals, oxidation is slowed or entirely prevented. Calcium-Dinatrium-EDTA E385 is the most used one.

“Anti-foaming agents” are substances which prevent or reduce foaming; e.g. when jams are boiled, E 471 (Mono- and diglycerides of fatty acids) are often used as an anti-foaming agent.

Food additives and flavorings
http://europa.eu.int/comm/food/fs/sfp/flav_index_en.html


MORE QUESTIONS

ABOUT EUFIC
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

Read more
This site was last updated 23/04/2014
View all search results