TITLE:
Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity
AUTHORS:
Alé Kane, Alioune Sow, Ndèye Adiara Ndiaye, Coumba Gueye Sagna, Papa Amadou Diakhaté, Mady Cissé, Amadou Diop
KEYWORDS:
Exhalter, Sugar, Acesulfame Potassium, Sodium Monoglutame, Artificial, Health Risk
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.14 No.1,
January
22,
2024
ABSTRACT: Sweeteners and flavor enhancers are food additives widely used in
industry, respectively, to add sweetness and flavor to foods. However, the
presence of these substances is often criticized by consumers for their effects
on health. What’s more, some scientific studies link these substances to
certain pathologies. To guarantee food safety, competent authorities should
have food standards based on risk analysis using consistent, reliable data.
However, in developing countries, such data is often weak or non-existent. The
aim of this study is therefore to carry out a pilot survey to establish the
profile of sweeteners and flavour enhancers present in industrial food products
marketed in Senegal. The methodology consisted of sampling various food
products sold on the Senegalese market, based on analysis of labels containing
information on ingredients, including additives. The investigation involved
nine stores, one supermarket and 5 mini-markets in Dakar. The results showed
the presence of 6 taste enhancers in food products, the most frequent being
sodium L-monoglutamate (E621), inosinate (E631) and disodium guanylate (E627).
Solid broths are the foodstuffs with the highest number of taste exhalters. As
for sweeteners, 12 substances were identified, the most frequent being
acesulfame potassium (E950), aspartame (E951), sucralose (E955) and saccharin
(E954). Given the potential health risks associated with the consumption of
these food additives, their control and monitoring on the market should be a
priority for the competent authorities.