欧盟食品添加剂管理最为严格,《食品添加剂法典标准》

▼(i)‘emulsifiers’aresubstanceswhichmakeitpossibletoformormaintainahomogenousmixtureoftwoormoreimmisciblephasessuchasoilandwaterinafoodstuff;(j)‘emulsifyingsalts’aresubstanceswhichconvertproteinscontainedincheeseintoadispersedformandtherebybringabouthomogenousdistributionoffatandothercomponents;(k)‘firmingagents’aresubstanceswhichmakeorkeeptissuesoffruit

orvegetablesfirmorcrisp,orinteractwithgellingagentstoproduceorstrengthenagel;(l)‘flavourenhancers’aresubstanceswhichenhancetheexistingtasteand/orodourofafoodstuff;(m)‘foamingagents’aresubstanceswhichmakeitpossibletoforma

homogenousdispersionofagaseousphaseinaliquidorsolidfoodstuff;(n)‘gellingagents’aresubstanceswhichgiveafoodstufftexture

throughformationofagel;(o)‘glazingagents’(includinglubricants)aresubstanceswhich,when

appliedtotheexternalsurfaceofafoodstuff,impartashinyappearanceorprovideaprotectivecoating;(p)‘humectants’aresubstanceswhichpreventfoodstuffsfromdrying

outbycounteractingtheeffectofanatmospherehavingalowdegreeofhumidity,orpromotethedissolutionofapowderinanaqueousmedium;(q)‘modifiedstarches’aresubstancesobtainedbyoneormore

chemicaltreatmentsofediblestarches,whichmayhaveundergoneaphysicalorenzymatictreatment,andmaybeacidoralkalithinnedorbleached;(r)‘packaginggases’aregasesotherthanair,introducedintoacontainerbefore,duringoraftertheplacingofafoodstuffinthatcontainer;(s)‘propellants’aregasesotherthanairwhichexpelafoodstufffromacontainer;(t)‘raisingagents’aresubstancesorcombinationsofsubstanceswhichliberategasandtherebyincreasethevolumeofadoughorabatter;(u)‘sequestrants’aresubstanceswhichformchemicalcomplexeswith

metallicions;

▼(v)‘stabilisers’aresubstanceswhichmakeitpossibletomaintainthe

physico-chemicalstateofafoodstuff;stabilisersincludesubstanceswhichenablethemaintenanceofahomogenousdisper-sionoftwoormoreimmisciblesubstancesinafoodstuff,substanceswhichstabilise,retainorintensifyanexistingcolourofafoodstuffandsubstanceswhichincreasethebindingcapacityofthefood,includingtheformationofcross-linksbetweenproteinsenablingthebindingoffoodpiecesintore-constitutedfood;(w)‘thickeners’aresubstanceswhichincreasetheviscosityofafood-stuff.4.Flourtreatmentagentsotherthanemulsifiersaresubstanceswhichareaddedtoflourordoughtoimproveitsbakingquality.5.ForthepurposesofthisDirectivethefollowingarenotconsid-eredasfoodadditives:

(a)substancesusedfortreatmentofdrinkingwaterasprovidedforin

Directive80/778/EEC(1);

▼(1)OJNoL229,30.8.1980,p.11.DirectiveaslastamendedbyDirective91/

692/EEC(OJNoL377,31.12.1991,p.48).