Delicatessen products — Ingredients and additives

According to directive 89/107/EEC, decree of 18/09/89, the terms "ingredient" and "additive" were distinguished. The French Consumer Code (1997) gives a much more general definition of the term "ingredient":

"Any substance, including additives, used in the manufacture of a foodstuff and still present in the finished product, possibly in modified form". In practical terms, this means that any substance whose name is followed by a code number such as E + n° (100 to 1999) is an additive. Technologically speaking, it is often difficult to tell the difference between an ingredient and an additive. For example, a native starch is an ingredient, while a modified starch is an additive. In this article, we will simply review the functional properties of the main substances used in meat processing.

The list is, of course, not exhaustive. In fact, other additives such as colorants, coating substances and antioxidants (BHA, BHT...) are fully justified in this or that technology and/or speciality.

The basic meat products used in charcuterie and cured meats, as well as the main processing methods, have been described in previous articles. and of this treaty.