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Prehrambeni aditivi i arome/ Food additives and flavourings

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 ТЕХНОЛОШКИ ФАКУЛТЕТ
FACULTY OF TECHNOLOGY

Slavica Grujić

PREHRAMBENI ADITIVI I AROME

Banja Luka, 2018. godine

 UNIVERZITET U BANJOJ LUCI
TEHNOLOŠKI FAKULTET

Prehrambeni aditivi i arome

Autor:
Dr Slavica Grujić, redovni profesor
Univerziteta u Banjoj Luci - Tehnološkog fakulteta

Recenzenti:
Dr Natalija Džinić, redovni profesor
Univerziteta u Novom Sadu - Tehnološkog fakulteta

Dr Ramzija Cvrk, vanredni profesor

Univerziteta u Tuzli - Tehnološkog fakulteta

Izdavač:
Univerzitet u Banjoj Luci - Tehnološki fakultet

DTP:
Igor Grujić

Štampa:
Grafomark, Laktaši

Odgovorno lice štamparije

Jelena Milinčić

Tiraž: 300 primjeraka

ISBN 978-99938-54-69-2

© copyright 2018 - Sva prava su zadržana. Nijedan dio ove publikacije ne može biti reprodukovan, niti smješten u
sistem za pretraživanje ili prenošenje u bilo kom obliku, elektronski, mehanički, fotokopiranjem, snimanjem ili na neki
drugi način, bez pismene dozvole autora.

Odlukom Nastavno-naučnog vijeća Tehnološkog fakulteta broj 15/3.444-3/18 od 14.3.2018, godine i Senata
Univerziteta u Banjoj Luci broj 02/04-3.852-39/18 od 29.03.2018. godine, odobreno je da se rukopis knjige pod
nazivom „Prehrambeni aditivi i arome“ objavi i štampa kao obavezna univerzitetska nastavna literatura.
 PREDGOVOR

Ljudi su od davnina u svojoj ishrani koristili supstance sa funkcionalnim svojstvom prehrambenih aditiva i
aroma, čak i u vremenu iz kojeg ne postoje istorijski zapisi. Od tada su se desile značajne promjene u
odnosu čovjeka prema hrani i ishrani, ali kvalitet i bezbjednost hrane koja se konzumira ostali su važni do
današnjeg dana. Savremeni pristup proizvodnji hrane zahtjeva da proizvodi koji se nude na tržištu budu
bezbjedni za konzumiranje, da su odgovarajućeg tehnološkog, nutritivnog i senzornog kvaliteta. Većina
potrošača nastoji da konzumiranje hrane upotpuni sa zadovoljstvom i uživanjem u svakom zalogaju ili
gutljaju. Preduslov za to je veća ponuda i omogućen izbor proizvoda koji će u datom trenutku zadovoljiti
individualne potrebe i očekivanja osobe koja bira hranu. Želja za konzumiranjem određene vrste hrane
uslovljena je velikim dijelom njenom atraktivnošću, povezanom sa izgledom, mirisom, ukusom, užitkom u
toku i nakon konzumiranja, pa čak i zvucima koje proizvodi hrana tokom žvakanja. Kombinacija poželjnih
fizičkih karakteristika kvaliteta (boje, oblika, teksture, arome, konzistencije) povezani su sa vrstom hrane, a
prihvatljivost ponuđenog kvaliteta može da zavisi od svakog od navedenih pokazatelja.
Prehrambeni aditivi i arome su specifične hemijske supstance koje se dodaju u hranu sa odgovarajućom
namjenom. Hemijske supstance koje se koriste kao prehrambeni aditivi i arome moraju biti provjerenog
kvaliteta, bezbjedne za korištenje u ishrani ljudi i funkcionalne, a njihova upotreba tehnološki opravdana.
Odgovarajućim procedurama propisana je metodologija provjere podobnosti upotrebe hemijske supstance,
stepena čistoće, zdravstvene bezbjednosti, tehnološke opravdanosti i funkcionalnog efekta u proizvodnji i/ili
preradi hrane. Ako se to potvrdi, propisima se određuju uslovi upotrebe i namjena. Zakonskim propisima
definisani su uslovi kvaliteta i upotrebe prehrambenih aditiva i aroma u proizvodnji hrane, a lica
angažovana na kreiranju, proizvodnji i kontroli kvaliteta prehrambenih proizvoda moraju da poznaju
propisane uslove, da bi hrana koja se nudi na tržištu bila odgovarajućeg kvaliteta i bezbjedna za
konzumiranje. To je bio motiv za pisanje ove knjige, odnosno da se na jednom mjestu da pregled
najvažnijih savremenih procedura za ispitivanje podobnosti određenih supstanci da se koriste kao aditivi i
arome u hrani, da se predstave najvažniji elementi važećih zakonskih propisa koji određuju uslove kvaliteta
i upotrebe prehrambenih aditiva i aroma, ali i funkcionalna svojstva i mogućnosti za njihovo korištenje u
određenim kategorijama i pod-kategorijama hrane. Pravilna upotreba prehrambenih aditiva i aroma treba
da doprinese boljem tehnološkom i senzornom kvalitetu hrane, koja se danas nudi na tržištu.
Savremenim propisima prehrambeni aditivi su razvrstani u odgovarajuće funkcionalne kategorije i grupe, pa
subjekti u poslovanju sa hranom moraju da poznaju sistematizaciju hrane, formiranu listu kategorija i
podkategorija hrane u kojim je dozvoljena upotreba određenih prehrambenih aditiva prema precizno
propisanim uslovima, kako bi kvalitet hrane koju proizvode i/ili nude na tržištu bio usaglašen sa propisanim.
Dat je i pregled najvažnijih elemenata propisa o upotrebi aroma u hrani, odgovarajuće definicije pojmova
koji se odnose na proizvodnju i upotrebu aroma, uslovi kvaliteta i upotrebe aromatskoh supstanci čija je
upotreba dozvoljena u hrani.
Udžbenik PREHRAMBENI ADITIVI I AROME, podjeljen je na sedam poglavlja: PREHRAMBENI ADITIVI I
AROME I KVALITET HRANE; ISPITIVANJE BEZBJEDNOSTI UPOTREBE ADITIVA I AROMA; PROPISI O

V
UPOTREBI ADITIVA I AROMA U HRANI; USLOVI UPOTREBE ADITIVA U HRANI U EU; UPOTREBA
ADITIVA I AROMA U PRERADI HRANE; PREGLED LITERATURE I PRILOG. Sadržaj poglavlja je
definisan i oblikovan tako da čine hronološki povezane pregledne cjeline.
Prvo poglavlje - PREHRAMBENI ADITIVI I AROME I KVALITET HRANE - daje kratak osvrt na prve počeke
upotrebe različitih supstanci za konzervisanje i poboljšanje kvaliteta hrane, koje su imale svojstva
prehrambenih aditiva i aroma. Prva pozitivna iskustva vodila su u daljnja istraživanja i otkrivanje supstanci
koje se danas, u kontrolisnim uslovima, mogu koristiti u proizvodnji hrane odgovarajućeg kvaliteta i
bezbjedne za konzumiranje. Kroz primjere iz prakse objašnjava se važnost pravilne upotrebe prehrambenih
aditiva i aroma u savremenim uslovima prerade hrane.
Drugo poglavlje - ISPITIVANJE BEZBJEDNOSTI UPOTREBE ADITIVA I AROMA - objašnjava osnovne
principe analiza rizika upotrebe prehrambenih aditiva i aroma, procedure za ispitivanje podobnosti upotrebe
određene hemijske supstance, kao i sve najvažnije elemente koji se moraju razmotriti prije odobrenja
upotrebe ispitivane supstance u hrani i ishrani ljudi.
U trećem poglavlju - PROPISI O UPOTREBI ADITIVA I AROMA U HRANI - predstavljene su institucije koje
su imale najvažniju ulogu u donošenju propisa o prehrambenim aditivima i aromama na međunarodnom
nivou i u Evropskoj uniji, kao i transformacije prvih propisa koji su regulisali ovu oblast u Evropskoj uniji, do
savremenih, važećih propisa. Propisi o upotrebi aroma u hrani, kao i većina propisa o hrani u Bosni i
Hercegovini, usaglašeni su sa važećim propisima u EU. Kroz prikaz važećih propisa o upotrebi aditiva i
aroma u BiH u ovom poglavlju, ističe se i potreba za što skorijim usaglašavanjem propisa o upotrebi aditiva
u hrani sa EU propisima, koji su još 2008. godine dobili novi format i primjenjuju se već skoro 10 godina.
Da bi privredni subjekti, koji se bave preradom hrane u različitim granama prehrambene industrije, mogli
sačuvati konkurentan status na nacionalnom tržištu i tražiti mjesto za svoje proizvode u zemljama
okruženja ili Evropske unije, oni moraju kvalitet svojih proizvoda usaglasiti sa savremenim propisanim
uslovima upotrebe prehrambenih aditiva. U četvrtom poglavlju - USLOVI UPOTREBE ADITIVA U HRANI U
EU - detaljno su opisani opšti i specifični uslovi definisani važećom uredbom o prehrambenim aditivima
Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Kroz ovo
poglavlje, čitalac se može upoznati sa Listom prehrambenih aditiva; podjelom na funkcionalne klase i
grupe, kao i sa opštim i specifičnim uslovima njihove upotrebe. Značajna razlika u sadržaju ovog propisa u
odnosu na važeće propise o aditivima u BiH posebno je izražena u formiranim specifičnim Kategorijama i
pod-kategorijama hrane, koje predstavljaju osnovu za prikaz propisanih uslova upotrebe prehrambenih
aditiva u kategorijama hrane, kao i upotrebe u prehrambenim aditivima, enzimima, aromama i nutrijentima.
Peto poglavlje - UPOTREBA ADITIVA I AROMA U PRERADI HRANE - po obimu je i najveće. U skladu sa
formiranim kategorijama hrane, u ovom poglavlju se daje pregled pod-kategorija hrane i najvažnijih
proizvoda koji pripadaju određenoj pod-kategoriji hrane, odgovarajuće definicije preuzete iz propisa koji su
u primjeni u BiH, kao bi se čitalac upoznao sa proizvodima na koje se odnose propisani uslovi upotrebe
aditiva i aroma i mogućnostima koje nude njihova funkcionalna svojstva. Potrebno je reći da je još uvijek u
toku transformacija dijela starih (još važećih) propisa o hrani u BiH i usaglašavanja sa savremenim
propisima u EU, pa je uz naslove ktegorija i podkategorija hrane dat i naziv na engleskom jeziku, kao i

VI
nazivi nekoh prehrambenih proizvoda, za koje je nekada teško naći odgovarajući prevod. Osim toga, za
određene oblasti ili kategorije hrane u BiH su u primjeni neki dijelovi propisa koji su važili u bivšoj
Jugoslaviji, a danas ih je naslijedila Republika Srbija. To je razlog da se i oni koriste u ovom poglavlju, gdje
je potrebno. Kroz predstavljanje najvažnijih funkcionalnih kategorija, pojedinačnih aditiva i uslova upotrebe
za određene kategorije hrane, data su i objašnjenja uloge i važnosti korištenja određene funkcionalne
kategorije aditiva u tretmanu hrane, iz klasičnih i savremenih naučnih i stručnih publikacija iz ove oblasti.
„Objašnjenja za funkcionalna svojstva i namjenu prehrambenih aditva i aroma“ raspoređena su prema
najvećoj zastupljenosti i upotrebi ili posebnoj važnosti u određenoj kategoriji hrane. Pojedinim kategorijama
hrane posvećena je veća pažnja, proporcionalno zastupljenosti u prehrambenoj industriji ili ishrani ljudi
(upotreba aditiva u: mliječnim proizvodima; preradi masti, ulja; smrznutim desertima; preradi voća i povrća;
konditorskim proizvodima; preradi žita i proizvoda od žita; pekarskim proizvodima; preradi mesa;
proizvodnji stonih zaslađivača; soli, začina, supa, sosova; bezalkoholnih pića), a za neke kategorije hrane
(9,10,13,15-18) date su samo osnovne definicije i podjele na pod-kategorije.
Šesto poglavlje - SPISAK LITERATURE - sadrži 301 odabranu i korištenu bibliografsku jedinicu iz aktuelne
naučne i stručne literature.
U sedmom poglavlju - PRILOG - dati su primjeri za proračune potrebnih količina prehrambenih aditiva za
odabrane prehrambene proizvode, kao putokaz za praktičnu primjenu propisanih uslova upotrebe aditiva,
namjenjen početnicima ili potsjetnik za one koji to samo povremeno trebaju da urade.
Udžbenik PREHRAMBENI ADITIVI I AROME, sadržajem i obimom, prvenstveno je namjenjen studentima
Tehnološkog fakulteta Univerziteta u Banjoj Luci na Prvom ciklusu studija studijskog programa
Prehrambene tehnologije i industrijske biotehnologije, smjer Kontrola kvaliteta i higijenske ispravnosti
namirnica i smjer Proizvodni, za predmet Prehrambeni aditivi, a sadržajem u potpunosti odgovara sadržaju
predviđenom planom i programom za navedene predmete. Osim toga, ovaj udžbenik može biti korisna
nastavna literatura za studente drugih srodnih studijskih programa na prvom i drugom ciklusu studija,
diplomiranim inženjerima prehrambene tehnologije, stručnjacima iz oblasti koje se bave kontrolom kvaliteta
i bezbjednosti hrane u odgovarajućim institucijama ili prehrambenoj industriji ili drugim srodnim
angažmanima, u naučno-istraživačkom ili praktičnom radu, kao i za potrošače koje žele saznati nešto više
o kvalitetu i bezbjednosti prehrambenih proizvoda.
Autor

VII
SADRŽAJ

1. PREHRAMBENI ADITIVI I AROME I KVALITET HRANE ........................................................................ 1

2. ISPITIVANJE BEZBJEDNOSTI UPOTREBE ADITIVA I AROMA ............................................................ 6
2.1. ANALIZA RIZIKA UPOTREBE PREHRAMBENIH ADITIVA .................................................................... 8
2.1.1. Procedure za analizu rizika izloženosti hemijskim supstancama u hrani .............................................. 9
2.1.2. Savremeni pristup analizi rizika izloženosti prehrambenim aditivima ................................................. 29
2.2. ISPITIVANJE BEZBJEDNOSTI UPOTREBE PREHRAMBENIH AROMA ............................................ 36
2.2.1. Procedure za ispitivanje bezbjednosti upotrebe aromatskih supstanci u hrani................................... 36
2.2.2. Procedure za ocjenu bezbjednosti upotrebe aroma u hrani ............................................................... 37
3. PROPISI O UPOTREBI ADITIVA I AROMA U HRANI ........................................................................... 40
3.1. INSTITUCIJE OVLAŠTENE ZA DONOŠENJE PROPISA O ADITIVIMA I AROMAMA ........................ 40
3.1.1. Donošenje propisa o upotrebi aditiva i aroma u hrani ......................................................................... 44
3.1.2. Propisi o upotrebi aditiva i aroma u hrani u BiH .................................................................................. 46
3.2. USLOVI UPOTREBE AROMA U HRANI .............................................................................................. 49
3.2.1. Opšti uslovi za upotrebu aroma ili sastojaka hrane sa aromatičnim svojstvima ................................. 51
3.2.2. Označavanje aroma i Registar aromatičnih supstanci ........................................................................ 52
3.2.3. Arome dima (DIO ČETVRTI) .............................................................................................................. 53
3.2.4. Lista aroma, uslovi proizvodnje i upotrebe (Aneks I do VIII) .............................................................. 54
4. USLOVI UPOTREBE ADITIVA U HRANI U EU ...................................................................................... 57
4.1. LISTA PREHRAMBENIH ADITIVA I OPŠTI USLOVI UPOTREBE ....................................................... 57
4.1.1. Definicije za prehrambene additive (POGLAVLJE I) .......................................................................... 58
4.1.2. Lista prehrambenih aditiva i opšti uslovi upotrebe (POGLAVLJE II) .................................................. 59
4.1.3. Uslovi upotrebe prehrambenih aditiva u hrani (POGLAVLJE III) ....................................................... 59
4.1.4. Označavanje prehrambenih aditiva (POGLAVLJE IV) ....................................................................... 60
4.1.5. Informisanje o upotrebi aditiva u hrani i o novim saznanjima (POGLAVLJE V) ................................. 61
4.1.6. Prelazne i završne odredbe (POGLAVLJE VI) ................................................................................... 61
4.2. FUNKCIONALNE KLASE I GRUPE ADITIVA I KATEGORIJE HRANE ............................................... 62

IX
4.2.1. Funkcionalne klase prehrambenih aditiva (PRILOG I) ....................................................................... 62
4.2.2. Lista prehrambenih aditiva i opšti uslovi upotrebe (PRILOG II) ......................................................... 66
4.2.3. Popis svih aditiva razvrstanih u grupe (PRILOG II - DIO B) ............................................................... 68
4.2.4. Definicije grupa aditiva (PRILOG II - DIO C) ...................................................................................... 70
4.2.5. Kategorije hrane (PRILOG II - DIO D) ................................................................................................ 71
4.2.6. Prehrambeni aditivi i uslovi upotrebe u kategorijama hrane (PRILOG II - DIO E) ............................. 72
4.2.7. Prehrambeni aditivi i uslovi upotrebe u prehrambenim aditivima, enzimima, aromama i nutrijentima
(PRILOG III) ....................................................................................................................................... 72
4.2.8. Prehrambeni aditivi i neki od specifičnih uslova upotrebe (PRILOG IV i V) ....................................... 75
5. UPOTREBA ADITIVA I AROMA U PRERADI HRANE .......................................................................... 76
5.1. UPOTREBA ADITIVA U MLIJEČNIM PROIZVODIMA .......................................................................... 79
5.2. UPOTREBA ADITIVA U PRERADI MASTI, ULJA I EMULZIJA MASTI I ULJA................................... 109
5.3. UPOTREBA ADITIVA U SMRZNUTIM DESERTIMA .......................................................................... 122
5.4. UPOTREBA ADITIVA U PRERADI VOĆA I POVRĆA ........................................................................ 136
5.5. UPOTREBA ADITIVA U KONDITORSKIM PROIZVODIMA ................................................................ 190
5.6. UPOTREBA ADITIVA U PRERADI ŽITA I PROIZVODA OD ŽITA...................................................... 195
5.7. UPOTREBA ADITIVA U PEKARSKIM PROIZVODIMA ....................................................................... 207
5.8. UPOTREBA ADITIVA U PRERADI MESA ........................................................................................... 226
5.9. KATEGORIJE HRANE 9 i 10 .............................................................................................................. 255
5.10. UPOTREBA ADITIVA U PROIZVODNJI STONIH ZASLAĐIVAČA .................................................. 256
5.11. UPOTREBA ADITIVA U PROIZVODNJI SOLI, ZAČINA, SUPA i SOSOVA .................................... 258
5.12. KATEGORIJA HRANE 13 ................................................................................................................. 275
5.13. UPOTREBA ADITIVA U PROIZVODNJI PIĆA ................................................................................. 277
5.14. KATEGORIJE HRANE 15, 16, 17, 18 ............................................................................................... 300
6. LITERATURA .......................................................................................................................................... 303
7. PRILOG ................................................................................................................................................... 319

X
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Savjet ministara BiH. 2011. Pravilnik o hrani obogaćenoj nutrijentima. Službeni glasnik BiH, br. 72/11, 68/14.
Savjet ministara BiH. 2011. Pravilnik o hrani za posebne prehrambene potrebe. Službeni glasnik BiH, br. 72/11.
Savjet ministara BiH. 2011. Pravilnik o jestivim biljnim uljima, jestivim biljnim mastima i majonezama. Službeni glasnik
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Savjet ministara BiH. 2011. Pravilnik o mazivim mastima. Službeni glasnik BiH, br. 21/11.
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Savjet ministara BiH. 2011. Pravilnikom o začinima, ekstraktima začina i mješavinama začina. Službeni glasnik BiH,
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Savjet ministara BiH. 2012. Pravilnik o sastavu i označavanju hrane pogodne za osobe netolerantne na gluten.
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Savjet ministara BiH. 2012. Pravilnik o skrobu i proizvodima na bazi skroba. Službeni glasnik BiH, broj 80/12.
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