Additives can be found in shrimp products that influence the products. These additives are often used to ensure shrimp are not so quickly perishable. Substances are, however, also used that influence flavour and colour. Often, the substances are not referred to by name directly but with a so-called E-number. Below a short description of the most commonly used additives is given that you can find in shrimp products. You can also use the E-numbers to trace back the complete official name.
Preservatives; benzoic acid and sorbic acid
Preservatives are used to ensure perishables have a longer shelf life. The agents in relation to shrimp are usually benzoic acid and/or sorbic acid. Sulphite is also often used. Both substances are allowed in limited quantities in relation to certain foodstuffs. 6 grams per kilo of edible product is allowed in relation to both substances in total for brown shrimp (Crangon crangon). 2 grams per kilo are allowed for all other shrimp.
The agents are referred to with so-called E-numbers; E210 is benzoic acid and E200 is sorbic acid. Derivatives from these ‘salts’ are, however, sometimes used such as sodium benzoate (also known as benzoic acid sodium salt) and sodium sorbate (also known as sorbic acid sodium salt). The E-numbers are E211 and E201, respectively, and, therefore, derivatives of E200 and E210, and can be recognised as such. These substances are, as mentioned above, allowed in limited quantities in foodstuffs. The reason being that it is known that the human body may react negatively to these substances.
Colouring agents
Colouring agents are often mentioned on many shrimp products. Using colouring agents become popular because of the use of PUD shrimp. This raw peeled shrimp is cooked in its peeled state which means that their natural colour is not shown to best advantage. This led to certain consumer aversion since consumers would much rather see shrimp as a pink product. A number of colouring agents are used to meet these requirements. These can be divided into two groups: the synthetic colouring agents and the natural colouring agents. This last category comprises very expensive additives but do give the most beautiful result. They are also free from any objection in relation to nutritional issues. Substances that are used a lot are the carotenoids. These are vegetable colouring agents that give many plants and fruit their colour (corn, carrots, apricots, etc.) This group can be recognised from the E160 code on the label. Carotenoids that are used a lot in relation to shrimp are: E160a (beta carotene), E160c (capsaxanthin) and E160e (beta-apo-8'-carotenal). Beetroot Red (E162; Betanin) is also used for this purpose. Often multiple colouring agents will have been added to the shrimp to imitate the natural colour as best as possible.
There are also quite a few synthetic colouring agents that are being used. These are cheap but do not provide a natural colour and are not completely free from objections in relation to nutiritional issues. All used colouring agents are permitted to be used in relation to the provisions made by the Commodities Act.
Flavour enhancers
Flavour enhancers are used in certain shrimp products. Usually E621; sodium glutamate or 'MSG'. It is the sodium salt of glutamic acid, which is a completely natural substance, that will enhance the flavour present in the product when used in small quantities.
Sulphite
Sulphite has two applications as an additive for shrimp. In the first place, it is a preservative for cooked peeled shrimp. It is also an effective, if not necessary, agent to ensure melanosis or black spot does not occur on raw unpeeled shrimp. You can see if sulphite has been added because it will be shown as E223 (an anti-oxidant) on the label. The official complete name for this agent is sodium metabisulphite. The substance may only be used in small quantities on shrimp because of health reasons. The maximum quantity is 50 mg per kilo of product for peeled cooked shrimp. The maximum quantity is 200 mg per kilo of edible food in relation to raw unpeeled shrimp.
Sweeteners
Sweeteners are used in certain shrimp products. These are mainly products in brine. The reason is because these products are very acid due to their long shelf life. If sweeteners were not used, the flavour would be unacceptably acid. This can be overcome by using a sweetener. Sometimes sugar is used and declared for this purpose. The disadvantage of using sugar is that it is a carbohydrate source for bacteria that can easily ferment which can develop quickly due to this. This is the reason why sweeteners are also used. Only a minimum quantity needs to be used to obtain the same result. In the case of saccharine (E954), only one five hundred part of the quantity of sugar is required to achieve the same flavour effect. There will, however, be a very small quantity of food source for the bacteria in the product.
Acidity regulators
Acidity regulators are often mentioned on the packaging of, mainly, freshly preserved shrimp. The following substances are involved in many cases:
E330 citric acid
E260 acetic acid
E270 lactic acid
E575 gluconic acid derivative (glucono-delta-lactone; a sequestrant)
In a number of cases it involves the derived ‘salt’ from such an acid which can often be recognised from the additional digit at the end of the number.
E261 potassium acetate (potassium salt of acetic acid)
E262 sodium acetate (sodium salt of acetic acid)
E331 sodium citrate (sodium salt of citric acid)
E325 sodium lactate (sodium salt of lactic acid)
E326 potassium lactate (potassium salt of lactic acid)
The used acidity regulators in fresh shrimp are so-called citric acids. They are natural substances that are completely safe for human consumption and they are, therefore, defined as being 'quantum satis' (no maximum set but the lowest level should be used to have the desired effect). It means that the producer can add as much of this substance as he or she may deem necessary technologically; the substances contribute positively to nutrition. The substances are added to influence the degree of acidity of the product. The products are acidified with these substances to ensure they have, in general, a longer shelf life. They are also enhancers for the benzoic acid, sorbic acid and sulphite preservatives. These substances have a better effect in a more acid product which makes using additional acidity regulators with preservatives normal.
