In this work, an experimental study was carried out aimed at researching additives to replace titanium dioxide, used as a food coloring in many products, which can no longer be used from 18 January 2022. Specifically, the whitening effect was tested in extruded pellet snacks of calcium carbonate, calcium sulphate, 2 mixtures of carbonate and calcium phosphate in variable proportions, which we will identify as mixture A and mixture B, and lastly starch. The thesis is structured as follows: in the first part the history of the use of dioxide will be addressed, followed by its application in the food sector and the adverse health effects that led it to no longer be recognized as an authorized additive. These reasons concern the presence of nanoparticles, in quantities just over 3%, which represent a genotoxic, immunotoxic and neurotoxic type risk as reported by EFSA in its 2021 report (M. Younes, 2021). Importance will be given to the process by which the test snacks are obtained, which include extrusion, explaining each phase also with the use of flow diagrams. In the experimental phase the tests are divided into two days, in the first the calcium carbonate and sulphate, and the mixture A, are used, while in the second test the mixture B and the starch are tested. The color analysis on the samples obtained with the different additives includes the use of the colorimeter, and the visual analysis. The results obtained show that, among the additives tested, mixture A has a whitening effect more similar to that conferred by titanium dioxide, but not in such a way as to consider it a valid substitute.
Nel presente lavoro è stato riportato uno studio sperimentale mirato alla ricerca di additivi in sostituzione del biossido di titanio, utilizzato come colorante alimentare in molti prodotti, che non può più essere utilizzato dal 2022. Nello specifico è stato testato l’effetto sbiancante in snacks pellet estrusi di: carbonato di calcio, solfato di Calcio, 2 miscele di carbonato e fosfato di calcio in proporzioni variabili, che identificheremo come miscela A e miscela B, e infine amido. La tesi è strutturata nel seguente modo: nella prima parte verrà affrontata la storia dell’utilizzo del biossido, seguirà la sua applicazione in ambito alimentare e gli effetti avversi alla salute che l’hanno portato a non essere più riconosciuto come additivo autorizzato. Questi motivi riguardano la presenza di nanoparticelle, in quantità poco più superiore al 3%, che rappresentano un rischio di tipo genotossico, immunotossico e neurotossico come riportato dall’EFSA nel report del 2021 (M. Younes, 2021). Verrà data particolare importanza al processo con cui vengono ottenuti gli snack di prova, che comprendono l’estrusione, andando a spiegare ogni fase anche con l’utilizzo di diagrammi di flusso. Nella fase sperimentale le prove vengono suddivise in due giornate, nella prima vengono utilizzati il carbonato e il solfato di calcio, e la miscela A, mentre nella seconda prova sono testati la miscela B e l’amido. L’analisi del colore sui campioni ottenuti con i diversi additivi comprende l’utilizzo del colorimetro e l’analisi visiva. I risultati ottenuti mostrano che, tra gli additivi testati la miscela A ha un effetto sbiancante più simile a quello conferito dal biossido di titanio, ma non in maniera tale da poterlo ritenere un valido sostituto.
Alternative al biossido di titanio in snacks pellet estrusi
GEREMIA, ELENA
2022/2023
Abstract
In this work, an experimental study was carried out aimed at researching additives to replace titanium dioxide, used as a food coloring in many products, which can no longer be used from 18 January 2022. Specifically, the whitening effect was tested in extruded pellet snacks of calcium carbonate, calcium sulphate, 2 mixtures of carbonate and calcium phosphate in variable proportions, which we will identify as mixture A and mixture B, and lastly starch. The thesis is structured as follows: in the first part the history of the use of dioxide will be addressed, followed by its application in the food sector and the adverse health effects that led it to no longer be recognized as an authorized additive. These reasons concern the presence of nanoparticles, in quantities just over 3%, which represent a genotoxic, immunotoxic and neurotoxic type risk as reported by EFSA in its 2021 report (M. Younes, 2021). Importance will be given to the process by which the test snacks are obtained, which include extrusion, explaining each phase also with the use of flow diagrams. In the experimental phase the tests are divided into two days, in the first the calcium carbonate and sulphate, and the mixture A, are used, while in the second test the mixture B and the starch are tested. The color analysis on the samples obtained with the different additives includes the use of the colorimeter, and the visual analysis. The results obtained show that, among the additives tested, mixture A has a whitening effect more similar to that conferred by titanium dioxide, but not in such a way as to consider it a valid substitute.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/51725