Ionality had been expected, considering the fact that these foodgroup (E340 BSJ-01-175 site assortment of potassium additives.
Ionality were anticipated, due to the fact these foodgroup (E340 assortment of potassium additives. These benefits with the potassium di- and triphosphates categories also processed. agents and e groupalso processed. specifically relevant, due to the fact they may be utilised each as stabilizers, raising (E340-E450) was features a higher grade of processed or features a higher number of components, some being of them belong towards the agents and emulsifying salts, also as acidity regulators. Additionally, these additives alsobelong for the group of these having a high potassium content material (HKC) and represent a dangerpatients w processed. Table four. Number of diverse types of potassium additives found per food category. for for individuals with chronic France disease. Germany kidney Meals Category Spain Global Sample Table 5. Principal Table four. Number of distinctive kinds of potassium additives identified per food category. functional properties of po Dairy items and derivatives 3 3 four five tives frequency. Table five. Most important functional properties of potassium additives located in Europe along with the technological use of potassium addiIcecream 0 0 0 0 Sample Meals Category France Germany Spain Worldwide tives frequency. Functional Property four Freq Icosabutate Icosabutate Biological Activity Cereal and derivatives 4 three three Dairy solutions and derivatives three 3 four 5 Functional Property Frequency of Use Key Potassium Additives Applied 1 Preservative Fruit/vegetable and derivatives 1 0 1 Ice-cream 0 0 0 Stabilizer 0 Preservative 36.96 E202/E252/E261 Meat derivatives 6 six 7 9 Cereal Stabilizer and derivatives four 3 0 3Flavoring agent 4 20.19 E340/E450 Fish, seafood and derivatives 0 two two Fruit/vegetableNonalcoholic beverages and derivatives 1 0 two 1 3 Sweetener 1 Flavoring agent 12.73 E508/KIO3 three 4 Sweetener 10.56 E950 Meat derivatives six six two 7Emulsifying salt Sauces two two 4Nutrients 2021, 13,9 ofTable 4. Quantity of distinctive sorts of potassium additives found per food category. Meals Category Dairy solutions and derivatives Ice-cream Cereal and derivatives Fruit/vegetable and derivatives Meat derivatives Fish, seafood and derivatives Non-alcoholic beverages Sauces Snacks and confectionery Breaded items Ready-to-eat foods Vegan goods Nutrients 2021, 13, x FOR PEER Evaluation France 3 0 four 1 6 0 3 2 1 5 six two Germany 3 0 3 0 six 0 2 2 1 two 6 2 Spain 4 0 3 1 7 2 3 two two six five two Worldwide Sample 5 0 4 1 9 2 4 four two 9 1110 ofIn Figure three could be observed the potassium additives found and its appearance frequency. Potassium sorbate (E202) was the additive that appeared most often in the Nutrients 2021, 13, FOR PEER Review 10 of 20 Nutrients 2021, 13, xx FOR PEER Evaluation 10 of 20 but doesanalyzed, particularly in Spain. Secondly, di- and triphosphates (E340, truth implies an foods not specify the distinct compound (ex. E501i or E501ii). This E450) and thirdly polyphosphates (E452). All of them component as HKC and MKC groups. It needs to be added issue to determine potential unsafe additives in food items. When no noted that was indicated regarding additive E501, only indicated di-, has E501ii (HKC) specification frequently, because it just isn’t mandatory, labelit was consideredtriphosphates but polyphosphates but criterion. compound (ex.E501i or E501ii). This fact implies an but does anotspecify the certain compound+(ex. Na+ . In those instances, the item was or does conservative certain applying not specify the not its cation, ex. K or E501i or E501ii). This truth implies an additional difficulty to determine possible dangerousadditives in in theproducts. Whe.