{"id":766,"date":"2006-12-28T15:49:35","date_gmt":"2006-12-28T14:49:35","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/28\/23\/"},"modified":"2024-11-07T13:57:12","modified_gmt":"2024-11-07T12:57:12","slug":"23","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/23\/","title":{"rendered":"P\u0159\u00eddatn\u00e9 l\u00e1tky v potravin\u00e1ch (&#8222;\u00e9\u010dka&#8220;, potravinov\u00e1 aditiva)"},"content":{"rendered":"<p><span style=\"color: #003399\">O \u201e\u00e9\u010dk\u00e1ch\u201c, \u010dili o potravinov\u00fdch aditivech.\u00a0<\/span><\/p>\n<p><strong>Co jsou p\u0159\u00edd<\/strong><img loading=\"lazy\" decoding=\"async\" style=\"float: right\" title=\"konzerva\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/nakupovani\/konzerva.jpg\" alt=\"konzerva\" width=\"197\" height=\"169\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><strong>atn\u00e9 l\u00e1tky v potravin\u00e1ch, jinak tak\u00e9 potravinov\u00e1 aditiva \u010di \u201e\u00e9\u010dka\u201c? <\/strong><\/p>\n<p>P\u0159\u00edrodn\u00ed \u010di um\u011ble vyroben\u00e9 l\u00e1tky, kter\u00e9 se z\u00e1m\u011brn\u011b p\u0159id\u00e1vaj\u00ed do potravin, aby n\u011bjak\u00fdm zp\u016fsobem zlep\u0161ily jejich vlastnosti, se naz\u00fdvaj\u00ed potravinov\u00e1 aditiva \u010di p\u0159\u00eddatn\u00e9 l\u00e1tky. Jeliko\u017e se ka\u017ed\u00e1 p\u0159\u00eddatn\u00e1 l\u00e1tka <strong>ozna\u010duje speci\u00e1ln\u00edm k\u00f3dem<\/strong>, kter\u00fd se skl\u00e1d\u00e1 z velk\u00e9ho tiskac\u00edho p\u00edsmene \u201e<strong>E<\/strong>\u201c a trojm\u00edstn\u00e9ho nebo \u010dty\u0159m\u00edstn\u00e9ho \u010d\u00edsla, nap\u0159. \u201eE200\u201c,\u00a0 \u0159\u00edk\u00e1 se p\u0159\u00eddatn\u00fdm l\u00e1tk\u00e1m\u00a0 lidov\u011b \u201e\u00e9\u010dka\u201c.<\/p>\n<p>Tento zp\u016fsob zna\u010den\u00ed p\u0159\u00eddatn\u00fdch l\u00e1tek se pou\u017e\u00edv\u00e1 i v ostatn\u00edch st\u00e1tech Evropsk\u00e9 unie.<\/p>\n<p>N\u011bkter\u00e9 l\u00e1tky z\u00e1m\u011brn\u011b p\u0159id\u00e1van\u00e9 do potravin se ale za \u201e\u00e9\u010dka\u201c nepova\u017euj\u00ed, jako nap\u0159\u00edklad jedl\u00e1 s\u016fl a cukr.<\/p>\n<p><em>P\u0159\u00edklad: Pro zv\u00fdrazn\u011bn\u00ed kysel\u00e9 chuti \u017eelatinov\u00fdch bonbon\u016f se pou\u017e\u00edv\u00e1 kyselina citr\u00f3nov\u00e1. Na obalu\u00a0 ji naleznete pod k\u00f3dem E330. <\/em><\/p>\n<p>\u00a0<\/p>\n<p><strong>Pro\u010d\u00a0se \u201e\u00e9\u010dka\u201c do potravin p\u0159id\u00e1vaj\u00ed?<\/strong><\/p>\n<p>\u201e\u00c9\u010dka\u201c by m\u011bla b\u00fdt do potravin p\u0159id\u00e1v\u00e1na jen tehdy, kdy\u017e je to z v\u00fdrobn\u00edho hlediska nutn\u00e9.<\/p>\n<p>Do potravin se tyto l\u00e1tky p\u0159id\u00e1vaj\u00ed proto, aby prodlou\u017eily jejich\u00a0<strong>trvanlivost<\/strong>, zv\u00fdraznily, zm\u011bnily nebo zlep\u0161ily jejich <strong>chu\u0165<\/strong>, <strong>barvu<\/strong>,<strong> v\u016fni<\/strong>, <strong>usnadnily zpracov\u00e1n\u00ed<\/strong> potraviny apod. Vypl\u00fdv\u00e1 to z p\u0159ehledu hlavn\u00edch kategori\u00ed p\u0159\u00eddatn\u00fdch l\u00e1tek:<\/p>\n<ul>\n<li>\n<div>Barviva &#8211; dod\u00e1vaj\u00ed o\u010dek\u00e1vanou barvu.<\/div>\n<\/li>\n<li>\n<div>Konzerva\u010dn\u00ed l\u00e1tky &#8211; zamezuj\u00ed rozvoji ne\u017e\u00e1douc\u00edch mikroorganizm\u016f a prodlu\u017euj\u00ed trvanlivost.<\/div>\n<\/li>\n<li>\n<div><span class='tooltipsall tooltipsincontent classtoolTips175'>antioxidanty<\/span> &#8211; zabra\u0148uj\u00ed\u00a0 \u017eluknut\u00ed.<\/div>\n<\/li>\n<li>\n<div>Zahu\u0161\u0165ovadla\u00a0 &#8211; zvy\u0161uj\u00ed viskozitu.<\/div>\n<\/li>\n<li>\n<div>Emulg\u00e1tory &#8211; m\u00eds\u00ed t\u011b\u017eko m\u00edsiteln\u00e9 slo\u017eky.<\/div>\n<\/li>\n<li>\n<div>Kyseliny a z\u00e1sady &#8211; m\u011bn\u00ed nebo udr\u017euj\u00ed kyselost \u010di alkalitu.<\/div>\n<\/li>\n<li>\n<div>L\u00e1tky chu\u0165ov\u00e9 &#8211; dod\u00e1vaj\u00ed v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.<\/div>\n<\/li>\n<li>\n<div><span class='tooltipsall tooltipsincontent classtoolTips92'>n\u00e1hradn\u00ed sladidla<\/span> &#8211; nahrazuj\u00ed cukr, sni\u017euj\u00ed energetickou hodnotu.<\/div>\n<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Jak se p\u0159\u00eddatn\u00e9 l\u00e1tky z\u00edsk\u00e1vaj\u00ed?<\/strong><\/p>\n<p>N\u011bkter\u00e1 \u201e\u00e9\u010dka\u201c se vyr\u00e1b\u011bj\u00ed <strong>um\u011ble<\/strong> &#8211; chemicky, jin\u00e1 se z\u00edsk\u00e1vaj\u00ed <strong>z p\u0159\u00edrodn\u00edch zdroj\u016f<\/strong>, kter\u00fdmi m\u016f\u017ee b\u00fdt t\u0159eba ovoce \u010di zelenina \u2013 nap\u0159\u00edklad \u201eE160c\u201c je paprikov\u00fd extrakt.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jsou \u201e\u00e9\u010dka\u201c bezpe\u010dn\u00e1?<\/strong><\/p>\n<p>Bezpe\u010dnost \u201e\u00e9\u010dek\u201c se ov\u011b\u0159uje mnoha testy. Pro ka\u017edou p\u0159\u00eddatnou l\u00e1tku <strong>je stanoveno<\/strong> \u201e<strong>nejvy\u0161\u0161\u00ed povolen\u00e9 mno\u017estv\u00ed<\/strong>\u201c, kter\u00e9 se m\u016f\u017ee do konkr\u00e9tn\u00ed potraviny p\u0159idat. I kdy\u017e potravina obsahuje toto nejvy\u0161\u0161\u00ed povolen\u00e9 mno\u017estv\u00ed, je pro lidsk\u00e9 zdrav\u00ed bezpe\u010dn\u00e1. \u017d\u00e1dn\u00fd v\u00fdrobce potravin nesm\u00ed\u00a0 nejvy\u0161\u0161\u00ed povolen\u00e9 mno\u017estv\u00ed pou\u017eit\u00fdch \u201e\u00e9\u010dek\u201c p\u0159ekro\u010dit.<\/p>\n<p>P\u0159esto je v\u0161ak l\u00e9pe nekonzumovat zbyte\u010dn\u011b velk\u00e9 mno\u017estv\u00ed potravin, do kter\u00fdch se \u201e\u00e9\u010dka\u201c b\u011b\u017en\u011b p\u0159id\u00e1vaj\u00ed, zejm\u00e9na by se jim m\u011bly vyhnout mal\u00e9 d\u011bti. V n\u011bkter\u00fdch p\u0159\u00edpadech mohou \u201e\u00e9\u010dka\u201c u citliv\u00fdch osob vyvolat alergickou reakci \u010di <span class='tooltipsall tooltipsincontent classtoolTips41'>nesn\u00e1\u0161enlivost potravin<\/span>.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Kdo prov\u00e1d\u00ed kontrolu mno\u017estv\u00ed \u201e\u00e9\u010dek\u201c v potravin\u00e1ch?<\/strong><\/p>\n<p>Kontrolu mno\u017estv\u00ed \u201e\u00e9\u010dek\u201c v potravin\u00e1ch prov\u00e1d\u00ed St\u00e1tn\u00ed zem\u011bd\u011blsk\u00e1 a potravin\u00e1\u0159sk\u00e1 inspekce (SZPI).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak se pozn\u00e1, \u017ee potravina obsahuje\u00a0 \u201e\u00e9\u010dka\u201c?<\/strong><\/p>\n<p>V\u0161echna \u201e\u00e9\u010dka\u201c, kter\u00e1 byla do potraviny b\u011bhem v\u00fdroby dod\u00e1na, <strong>mus\u00ed b\u00fdt uvedena<\/strong> (jako n\u00e1zev nebo \u010d\u00edseln\u00fd k\u00f3d E) <strong>na jej\u00edm obalu v odstavci \u201eSlo\u017een\u00ed\u201c<\/strong>.\u00a0Jsou se\u0159azena za sebou podle obsahu v potravin\u011b od nejv\u011bt\u0161\u00edho mno\u017estv\u00ed k nejmen\u0161\u00edmu.<br \/>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p><strong>Mohou se \u201e\u00e9\u010dka\u201c p\u0159id\u00e1vat do v\u0161ech potravin?<\/strong><\/p>\n<p>Ne, \u201e\u00e9\u010dka\u201c se nesm\u00ed p\u0159id\u00e1vat nap\u0159\u00edklad do z\u00e1kladn\u00edch potravin jako je med, olej, ml\u00e9ko, m\u00e1slo, mouka, nebalen\u00fd chl\u00e9b, b\u00edl\u00fd jogurt, balen\u00e9 vody\u00a0 a samoz\u0159ejm\u011b tak\u00e9 do biopotravin.. V\u011bt\u0161ina \u201e\u00e9\u010dek\u201c se nesm\u00ed p\u0159id\u00e1vat ani do potravin ur\u010den\u00fdch pro v\u00fd\u017eivu kojenc\u016f a mal\u00fdch d\u011bt\u00ed.<\/p>\n<p><strong>N\u011bkolik rad, jak se vyhnout nadbyte\u010dn\u00e9mu p\u0159\u00edjmu \u201e\u00e9\u010dek\u201c v potrav\u011b:<\/strong><\/p>\n<ul>\n<li>\n<div>D\u00e1vejte p\u0159ednost \u010derstv\u00fdm potravin\u00e1m p\u0159ed konzervovan\u00fdmi.<\/div>\n<\/li>\n<li>\n<div>Konzervovan\u00e9 potraviny a <span class='tooltipsall tooltipsincontent classtoolTips200'>instantn\u00ed<\/span> v\u00fdrobky (pol\u00e9vky, om\u00e1\u010dky\u2026) jezte jen zcela v\u00fdjime\u010dn\u011b.<\/div>\n<\/li>\n<li>\n<div>Z konzervovan\u00fdch v\u00fdrobk\u016f vyb\u00edrejte ty, kter\u00e9 nebyly konzervov\u00e1ny pomoc\u00ed chemick\u00fdch konzervant\u016f, ale nap\u0159. za pomoci zv\u00fd\u0161en\u00e9 teploty \u2013 <span class='tooltipsall tooltipsincontent classtoolTips174'>sterilizac\u00ed<\/span> \u010di <span class='tooltipsall tooltipsincontent classtoolTips173'>pasterizac\u00ed<\/span>.\u00a0\u00a0\u00a0<\/div>\n<\/li>\n<li>\n<div>Vyh\u00fdbejte se potravin\u00e1m obarven\u00fdm um\u011bl\u00fdmi barvivy \u2013 nap\u0159. limon\u00e1d\u00e1m a sladkostem.<\/div>\n<\/li>\n<li>\n<div>Omezte pit\u00ed kolov\u00fdch n\u00e1poj\u016f \u2013 obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed kyseliny fosfore\u010dn\u00e9 (E338).<\/div>\n<\/li>\n<li>\n<div>D\u00e1vejte p\u0159ednost p\u0159\u00edrodn\u00edm a tvrd\u00fdm s\u00fdr\u016fm p\u0159ed taven\u00fdmi, ty obsahuj\u00ed <span class='tooltipsall tooltipsincontent classtoolTips178'>tavic\u00ed soli<\/span>, kter\u00e9 sni\u017euj\u00ed v\u00fd\u017eivovou hodnotu s\u00fdr\u016f a obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed fosforu.<\/div>\n<\/li>\n<li>\n<div>Vyh\u00fdbejte se konzumaci potravin o\u0161et\u0159en\u00fdch oxidem si\u0159i\u010dit\u00fdm (E220) \u2013 nap\u0159. su\u0161en\u00e9 meru\u0148ky, ty je nutn\u00e9 v\u017edy p\u0159ed j\u00eddlem dob\u0159e om\u00fdt \u010distou vodou.<\/div>\n<\/li>\n<li>\n<div>Pe\u010dliv\u011b \u010dt\u011bte etikety na potravin\u00e1ch a vyb\u00edrejte ty, kter\u00e9 neobsahuj\u00ed um\u011bl\u00e9 p\u0159\u00eddatn\u00e9 l\u00e1tky.<\/div>\n<\/li>\n<li>\n<div>Kupujte v\u00fdrobky ozna\u010den\u00e9 znakem \u201eBIO\u201c &#8211; p\u0159i jejich v\u00fdrob\u011b nebyla pou\u017eita \u017e\u00e1dn\u00e1\u00a0 \u201e\u00e9\u010dka\u201c.<\/div>\n<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>Zaj\u00edm\u00e1 V\u00e1s, jak\u00e1 l\u00e1tka se skr\u00fdv\u00e1 za E-k\u00f3dem na obalu Va\u0161\u00ed obl\u00edben\u00e9 potraviny \u010di pochoutky?\u00a0Pod\u00edvejte se na\u00a0<strong><a href=\"http:\/\/www.szpi.gov.cz\/ViewFile.aspx?docid=1000801\" target=\"_blank\" rel=\"noopener noreferrer\">seznam &#8222;\u00e9\u010dek&#8220;<\/a><\/strong>.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 lteratura:<\/strong> <\/em><\/span><\/p>\n<p><span><em>Bure\u0161ov\u00e1, P. <\/em><\/span><a href=\"http:\/\/www.szpi.gov.cz\/docDetail.aspx?docid=1005724&amp;docType=ART&amp;nid=11324\" target=\"_blank\" rel=\"noopener noreferrer\"><span><em>P\u0159\u00eddatn\u00e9 l\u00e1tky (aditiva).<\/em><\/span><\/a><span><em> UI SZPI 2002.<\/em><\/span><\/p>\n<p><span><em>Manu\u00e1l prevence v l\u00e9ka\u0159sk\u00e9 praxi, SZ\u00da, 3.LF UK 2004.<br \/>Vyhl\u00e1\u0161ka \u010d.304\/2004 Sb., kterou se stanov\u00ed druhy a podm\u00ednky pou\u017eit\u00ed p\u0159\u00eddatn\u00fdch a pomocn\u00fdch l\u00e1tek p\u0159i v\u00fdrob\u011b potravin, ve zn\u011bn\u00ed pozd\u011bj\u0161\u00edch p\u0159edpis\u016f. <\/em><\/span><\/p>\n<p><em><span>Informa\u010dn\u00ed centrum bezpe\u010dnosti potravin &#8211; <a href=\"http:\/\/www.bezpecnostpotravin.cz\/index.aspx?ch=552&amp;typ=1&amp;val=71769&amp;ids=0\" target=\"_blank\" rel=\"noopener noreferrer\">potravin\u00e1\u0159sk\u00e1 aditiva<\/a><\/span><\/em><\/p>\n<p><em><span><em>Aditiva. Bezpe\u010dnost potravin A-Z, <a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/\">www.bezpecnostpotravin.cz\/az\/<\/a><\/em><\/span><\/em><\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips41','Nesn\u00e1\u0161enlivost potravin = potravinov\u00e1 intolerance.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips92','N\u00e1hradn\u00ed sladidla jsou l\u00e1tky p\u0159id\u00e1van\u00e9 do potravin pro vytvo\u0159en\u00ed dojmu sladk\u00e9 chuti, maj\u00ed ni\u017e\u0161\u00ed obsah energie ne\u017e cukr (\u0159epn\u00fd cukr = sachar\u00f3za). N\u011bkter\u00e1 n\u00e1hradn\u00ed sladidla jsou vyr\u00e1b\u011bna um\u011ble \u2013 nap\u0159\u00edklad sacharin, aspartam, acesulfam K, cyklam\u00e1t. Existuj\u00ed ale i p\u0159irozen\u00e1 n\u00e1hradn\u00ed sladidla \u2013 nap\u0159\u00edklad sorbitol nebo xylitol.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips173','Pasterizace (pasterace) je proces, kter\u00fd slou\u017e\u00ed ke sn\u00ed\u017een\u00ed po\u010dtu mikrob\u016f v potravin\u00e1ch. Potraviny jsou zah\u0159\u00edv\u00e1ny na teplotu pod 100 \u00b0C. Nap\u0159\u00edklad ml\u00e9ko je pasterov\u00e1no p\u0159i teplot\u011b 72 \u00b0C za 15 sekund. Pasterizovan\u00e9 potraviny maj\u00ed krat\u0161\u00ed trvanlivost ne\u017e sterilizovan\u00e9 potraviny.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips174','P\u0159i tepeln\u00e9 sterilizaci jsou v potravin\u00e1ch za pomoci vysok\u00fdch teplot usmrceny v\u0161echny p\u0159\u00edtomn\u00e9 mikroby. Sterilizovan\u00e9 potraviny maj\u00ed del\u0161\u00ed trvanlivost ne\u017e potraviny o\u0161et\u0159en\u00e9 pasterizac\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips175','Antioxidanty jsou l\u00e1tky, kter\u00e9 pom\u00e1haj\u00ed chr\u00e1nit na\u0161e t\u011blo p\u0159ed r\u016fzn\u00fdmi nemocemi. Pat\u0159\u00ed mezi n\u011b i n\u011bkter\u00e9 vitaminy a miner\u00e1ln\u00ed l\u00e1tky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips178','Nej\u010dast\u011bji se jako tavic\u00ed soli pou\u017e\u00edvaj\u00ed sodn\u00e9 soli kyseliny fosfore\u010dn\u00e9, m\u00e9n\u011b \u010dasto citronov\u00e9.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips200','Instantn\u00ed (v souvislosti s potravinou) znamen\u00e1 rychlorozpustn\u00fd, p\u0159ipraven\u00fd k okam\u017eit\u00e9mu po\u017e\u00edv\u00e1n\u00ed, p\u0159edva\u0159en\u00fd, pr\u00e1\u0161kov\u00fd.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O \u201e\u00e9\u010dk\u00e1ch\u201c, \u010dili o potravinov\u00fdch aditivech.\u00a0<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[120],"tags":[],"class_list":["post-766","post","type-post","status-publish","format-standard","hentry","category-jak-nakupovat-potraviny"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=766"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/766\/revisions"}],"predecessor-version":[{"id":819,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/766\/revisions\/819"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}