Caviar is a popular product all over the world. Its production is very profitable. Therefore, manufacturers are trying in every way to produce their product by hook or by crook. In the time of technological growth, I would very much like to know, but is this hundred percent of useful caviar really in this notorious little jar? Or there is something else there that we simply do not need to know, such as dangerous additives in red caviar.
Preservatives
Currently, producers of any food industry add to their products various preservatives, sweeteners, thickeners and the like. All this significantly reduces the cost of the product. But in the pursuit of profit, producers forget that all this chemistry does not lead to good. Many dietary supplements lead to various diseases, including cancer. In addition, the production is constantly experimenting, add this or that additive and look at the result. So, preserving red caviar, manufacturers have repeatedly changed preservatives.
Preservatives of the past
Already in the far 60s of the 20th century, additives in caviar were very popular. Boron preparations, such as boric acid and borax, were used as such. But eventually it was found out that the borax has a toxic and carcinogenic effect and the ability to accumulate in the body, leading to various pathologies. Therefore, such supplements have been banned. In the search for a suitable preservative, sodium benzoate, urotropine, nisin, sodium ascorbate, benzoic acid, antibiotics, sorbic acid were studied. Of all this diversity, sorbic acid and urotropine have been isolated, as substances that are the least toxic.
In the mid-1990s, some preservatives were tested, as well as parabens (in a different way, esters of para-hydroxybenzoic acid). Their effect on the taste of caviar was determined, as well as the negative impact on the microflora, and the research project was curtailed. In addition, the use of parabens is the cause of cancer.
Preservatives of the present
Until 2008, the main preservatives in red caviar were urotropine and sorbic acid. But it turned out that urotropine, or dry alcohol, as it is called in the people, is dangerous. Getting into the stomach, under the influence of gastric juice, it breaks up with the release of formaldehyde - a very toxic substance that, when ingested, affects the eyes, kidneys, liver and nervous system.
On July 1, 2009, the Russian Federation passed a law banning the use of urotropine as an additive to red caviar. As an alternative, it was suggested to use sodium benzoate in place of urotropine in addition to sorbic acid. But to be honest, sodium benzoate - a preservative is also far from harmless. Its frequent consumption in food will lead to serious consequences in the body.
If we consider other countries, then in the US and European countries such a law has been in effect for a long time, but in Ukraine they are still working with urotropin. Therefore, when acquiring caviar, be sure to look at the country - the producer and the composition of caviar.