التحري عن أنواع المنكهات المستخدمة في بعض المنتجات الغذائية المحلية و المستوردة

Abstract EN

The increasing and widespread use of artificial additives such as flavoring which considered being the bigger group* leads to increase health cautions due to the worry of food nutrition and hygiene scientists, researchers and experts as well as the consumers from the possible health risks resulted from their use.

This study detected the flavoring used in (567) samples of local and imported food products in local market through the information found on the (information card (label)) that fits the Iraqi standards.

It was found that foods liked by children cspecially sweets, soft drinks, carbonated drinks, snacks and pastries mostly contain flavoring which render them of possible health risks within short or long time since most of these flavoring arc chemically synthesized compounds which have an accumulative effect in the body.

And through investigations on the types of flavoring that were imported by the privet sector during 2002, found that (41) type of flavoring as raw material from different sources were imported with total deliveries of (274), The importing of flavoring might be especially for purpose of cheating in the industry of milk, cheese* butter, honey, meat and tomato paste etc.

which dose not need any adding in case of good industry.

So the related parts must restrict the process of improving.

It was also show that the use of flavoring by processors and producers was random without knowledge about their risks when used in quantities which should be subjected to certain regulations, because flavor extracts might contain residues of chemical compounds and solvents used in the flavoring processing which could be deleterious to the human health and need to determine the maximum limit of their additions to food products.

It was also reported that there is little Iraqi standards spcci 11 cations for the allowed flavoring materials to be added to foods, otherwise there is a reference guide that needs revision in order to be standard specification that can be used by the processors and technicians in the food analysis and quality control labs.