This article investigates the mechanism behind the creeping of sodium chloride induced by additives. Here, an experimental approach is complemented with theoretical considerations to describe how creeping patterns of brine evolve and how the introduction of additives into the solution affects the morphology of the resultant crystals. We have found that these additives cause kinetic roughening a...

Present study was conducted to study the impact of food additives like boric acid, citric acid and sodium metabisulphite individually, in different concentrations, on root tips of Vicia faba L. Cytological studies revealed significant decrease in mitotic index with an increase in concentration of the food additives. Most frequent cytological abnormalities observed are fragments, disturbed metap...

We investigated tobacco industry documents and other sources for evidence of possible pharmacological and chemical effects of tobacco additives. Our findings indicated that more than 100 of 599 documented cigarette additives have pharmacological actions that camouflage the odor of environmental tobacco smoke emitted from cigarettes, enhance or maintain nicotine delivery, could increase the addi...

Metalworking fluids (MWF) play a significant role in manufacturing processes, such as machining or forming. Consequently, a high number of MWF with varying chemical composition are commercially available. However, the working mechanisms of the MWF are still object of discussion in science and application. This paper addresses the possible interactions of additives with metal surfaces taking the...

In this work hybrid pectin-based biosorbents with secondary polysaccharide additives (gellan, carob and xanthan gum, ratio to pectin 1:1, 1:1 and 1:3, respectively) were obtained at two temperatures. The presence of these additives in prepared beads was confirmed by Raman spectra. The SEM micrographs show better homogeneity of blends and grater differences between structures of beads with vario...

A food additive is any substance added to food primarily for preservation purposes and the consumer demands for a variety of safe and tasty, convenient and colourful foods. Additives and preservatives have been used for a very long time and contributed significantly to product development by the food industry. Despite the advances in the field of product development, some consumers have real co...

The summaries and evaluations contained in this book are, in most cases, based on unpublished proprietary data submitted for the purpose of the JECFA assessment. A registration authority should not grant a r egistration on the basis of an evaluation unless it has fi rst received authorization for such use from the owner who submitted the data for JECFA review or has received the data on which t...

“Food additives” is a general term referring to anything added to food to achieve specific functions, for example, to aid in food processing, to increase the product’s nutritive value, to enhance the product’s palatability through regulating its physicochemical properties, and to extend the product’s storage stability. In muscle food processing, both synthetic and natural, generally recognized ...