Key findings:

Key findings include: food additives are used in Albanian dairy products to improve nutritional value, modify flavor and texture, increase shelf life, and cater to specialized dietary needs; the use of additives such as vitamins, minerals, stabilizers, and preservatives can provide significant benefits to consumers.

What is known and what is new?

What is known is the use of food additives in dairy products to improve nutritional value, modify flavor and texture, increase shelf life, and cater to specialized dietary needs. What is new is the specific focus on the use of food additives in Albanian dairy products and the potential benefits they provide.

What is the implication, and what should change now?

The implication is that the strategic use of food additives can enhance the quality, nutritional value, and accessibility of Albanian dairy products. Changes needed include further research and regulation to ensure the safe and effective use of food additives, while addressing consumer concerns and dietary requirements.

Prebiotics are a special category of functional food. They are preprocessed non-digestible food ingredients. They can benefit health by efficiently promoting beneficial indigenous bacteria and selectively stimulating growth and/or activating metabolic activity. They include some of the nutrients that are necessary for the growth of beneficial bacteria such as inulin, fructooligosaccharide, galactooligosaccharide, isomaltose, human lactose fructosamine, soybean oligosaccharides, and soybean protein oligosaccharides. Dairy products enter the digestive system and become the source of probiotics in the human body. Probiotics have many advantages. They can transform the digestive system, interfere with the synthesis process of harmful microorganisms, consume the nutrition of unwanted bacteria, and produce substances that can inhibit the growth of harmful bacteria. Food Quality Design and Formulation Technology of Dairy Foods. Target deep processing, modification, and functionalization of the special production technology of dairy products to improve the nutritional value of dairy products. [1, 2]

Some of these additives are from milk, such as the addition of sorting milk in the ice cream industry [3, 4], Some of them are added to yogurt such as stabilizers, sodium caseins, whey proteins and colorants [5-9], Some of them are added to cheese, such as trypsin enzyme, vegetable oils and cardamom [9-11]

Additives are substances added in small quantities to others (foods, cosmetics, drugs, plastics, etc.) to bring a desired property to the final product. In this paper, we mainly focus on the types of additives in dairy products. Dairy products play a pivotal role in maintaining human nutritional health. In order to utilize these dairy products in different fields, their development and use require some improvements, for example quality design, flavor, preservation, etc. Different additives bring different functions to the dairy products and they are selected according to the purposes and chemical characteristics. Improve the quality and nutritional value of dairy products. [12, 13]

Additives are used in dairy products as preservatives to extend the stability of products or to extend the shelf life, as colors to control the color of the product, to improve the flavor and texture of the product, or to act as processing aids, stabilizers, emulsifiers, acidulants, alkalizers, buffers, and humectants. Regulated cultured milk products and ingredients include acidophilus milk, buttermilk, buttermilk solids, dry buttermilk, cultured milk, and nonfat dry milk, and sweetened condensed milk. In addition to these, ice cream and specified reduced-fat or low-fat versions of these dairy products are allowed, including filled milk and milk with added safe and suitable microbial derivatives. Flavoring, sweetening, and optional ingredients may be added to cultured milk and dairy products for taste and nutritional purposes without adversely affecting the safety of the endangered species. [12, 14]

Additives are important in the manufacturing and final quality of many dairy products for use in the food service industry and the production of other food products. Virtually all dairy products, except for fluid milks, are processed or modified in some way by the addition of ingredients or other treatment in the plant prior to human consumption or use in further manufacturing. The safety and efficacy of the use of some dairy ingredients, as well as numerous other ingredients that are added to dairy products for technological and functional reasons, are legally regulated. They are used to replace non-grass-fed animal feed and improve organoleptic properties as well as their nutritional content. [15]

2.1. Preservatives

An additive is any substance that becomes part of a food product either through natural or artificial methods during cultivation, processing, treatment, packaging, transportation or storage. More recent scientific research has given an insight into the role and impacts of these on the human body. This study outlines the following categories of the most commonly applied additives in dairy products: preservatives, antioxidants, stabilizers, colorants, thickeners, sweetening agents, modifying or improving agents, gelling agents, anti-caking agents, anti-foaming agents, flavor enhancers, and food-crusting agents. Of course, the use of different categories of additives varies depending on the type of dairy product and its processing method. No effect can be negative, but it is always important that it is in minimum concentrations. The Greek legislation has adopted and applied the European legislation as it has been stated through the European Union (EU). With Council Directive 2009/54/EC, the Greek legislation has "implementation with regard to the use of certain hormones in agricultural or farming animals for milk production purposes [16-18].

2.2. Emulsifiers

These compounds are referred to as amphiphilic materials, which have a dual hydrophilic and lipophilic character. Emulsification involves the incorporation of an emulsifier and the formation of an emulsion, as well as the distribution of two immiscible liquids in each other, usually oil and water [19]. Due to the low fat content, it is not possible to make various processed foods where the skim milk phase can be combined perfectly with the water phase. Therefore, several dairy products are made by using emulsion stabilizers in order to present an ideal mouthfeel and to have a taste and texture perception suitable for consumers [20].  The emulsion stabilizers commonly used in the food industry are as follows: mono- and diglycerides of fatty acids, mono- and di-acetyltartaric acid esters of mono- and diglycerides of fatty acids, sodium stearoyl-lactylate, sodium and calcium stearyl-2 lactylate, and lecithin. On the other hand, synthetic and natural polymers such as sodium alginate, pectin, starch, and carrageenan are also used in order to homogenize fat in the skim milk [21, 22].

2.3. Stabilizers and Thickeners

Natural stabilizers, protein deficient ones, are used in beverages. Synthetic harmful agents, modified and chemically derived, are contained in milk desserts, since protein can be recommended. A precondition of gelatin, a stabilizer to be used, is the low calorie content. [23]

These are specially created for modification of the structure of the interfacial membrane in dairy products. Some of these are gel (agar-agar, xanthan, gellan), proteinaceous (casein, sodium caseinate) derived from vegetable proteins (soy and potato), and pectins derived from fruits and berries (citrus, apple, black grain, and vegetable). They are used in nonfat dairy products at a level of 0.1-0.3% to achieve desired points by consumers: to dispose the particles at the bottom and at the surface, to detain phase separation, to increase the viscosity, and to expand the shelf life of the product [24, 25].

2.4. Flavorings and Colorings

Often, it is clear that the color of the original product is not colored or falls into a diverse color category (compared to yellow) when colors or colorants are combined with flavoring agents (vanilla). It can be used in nature, trading without the need for chemical stabilization. Some dyes are generally used to replace the natural color of milk, due to heating or changing the regenerative state, as some flavors are not removed from the dairy product during the heating process [26].

Dairy products may be: naturally colored diary products, dairy products where the additives are only the coloring matters (water soluble components), generally belong to the yellow-red group and last, the connected product (colored and flavor aromatic components). By the evaluation of the literature of origin, the cheese has been colored with different natural dyeing matters derived from different plant species, vegetable species, floral extract, butter flower, marigold, spoon wood used in the form of infusions (oregano, black mulberry leaf, blueberry, bear grape, lemon), water extraction, heated drinks (paprika, saffron, etc.), raw ribbit, staghorn, urban lettuce, turmeric, all these being considered as flavorings added to the cheese paste itself [27, 28].

Even in the country's cuisine, milk was adulterated with a person's particular physical needs. Milk was being mixed with different components in need of support, parts of meat, egg yolks, fat, egg white, and wheat flour, or vegetables, and egg yolks combining different compositional groups [29].

So from time immemorial, milk has been adulterated with different components in a goal to imitate the expensive natural product. Especially after the industrial revolution, before the establishment of stricter laws and control authorities, milk was contaminated especially because in the villages, where milk was produced, there was no place where the raw milk could be stored until curdling. Because of the proximity of water and the lack of refrigeration at that time, the use of salicylic acid, potassium bicarbonate, or lactate was followed by accelerated milk spoilage. If the temperature is very high, other methods of adding formalin, hydrochloric acid, salt, or alum should be added to make the milk last [30, 31].

In the broader sense, flavorings cover all ingredients that are used to impart a new taste to the food. All products consumed, especially those of animal origin, such as milk, meat, eggs, and fish, should have a natural taste. However, there are circumstances when, because of milk adulterations, as well as those of meat, fish, and eggs, these products do not correspond to the taste that is characteristic for them [32].

2.5. Nutritional Additives

Another method is to directly add various beneficial bacteria during the preparation process of milk products, with the aim of enhancing the nutritional value of dairy products [33].

There are two main methods for supplying nutritional additives. One is to supplement the nutrients that are poorly supplied in the diet, such as some vitamins and minerals, at the table. For example, adding minerals and folic acid to milk powder [34].

Some milk products generally have nutritional additives added to increase their nutritional value. Nutritional additives account for the largest proportion in the production of dairy products [35].

However, due to the imbalance of food intake, the nutritional additives in the body are often in an imbalanced state. The most typical example is the lack of calcium in adults. Therefore, some nutritional additives are particularly important, at least to help people balance their metabolism [36].

Nutritional additives are nutrients that are required for the body to maintain metabolic balance. They can supplement the body's incomplete nutrition function, but the health care function is far less promoted. Therefore, only a few nutritional supplements are necessary in daily life, regardless of the needs of the human body [37].

The safety evaluation and approval of provi's food additives are carried out by the Ministry of Food and Drug Safety (MFDS) in South Korea. The European Union established the authorization mechanism for the safety of food additives, assigning a specific modification number, and clearly stipulated that an application must be approved by the European Food Safety Authority (EFSA) before it can be used in food. The Codex Alimentarius (Codex) implemented by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) regulates food spices derived from raw materials used for flavoring food while ensuring that such substances undergo safety assessments. Prior to their notification, the FDA and JECFA must perform a comprehensive safety evaluation. All member countries must base taste trends on such safety assessments before being subjected to toxicity tests [38-40]

In the United States, the United States Food and Drug Administration (U.S. FDA) is responsible for the management of food additives. The Taiwan government is responsible for the regulation of food additives by the Taiwan Food and Drug Administration (TFDA), Ministry of Health and Welfare (MOHW), and the Consumer Protection Committee. The Mainland provides for the management of food additives by the State Administration of Markets Supervision [41, 42].

To protect the rights and interests of consumers, and to ensure the safe use of food additives while ensuring the quality of food and the safe use of food additives, the use of food additives will not harm human health, governments have put forward corresponding regulations and safety standards to clarify the applicable scope of food additives and quality requirements, maximum use, net quantity, and label details (name, grade, and use)[43].

Concerns about controlling the quality of dairy products are not only important for economic reasons but also, from a public health perspective, for protection against harmful substances [44].

Aside from dairy ingredients, a large variety of substances are involved in dairy products to supplement or modify them, such as nutrients like minerals, vitamins, collectively referred to as fortifiers, to reduce the formation of compounds responsible for off-flavors (like bacteria and off-flavor inhibition), the improvement of product taste, to reduce the detrimental growth of undesired microorganisms, and the intensification in the appearance of products, to attract consumers [45].

 These food ingredients, called food additives, are defined as substances added to products and food during the production process to achieve specific technical purposes in the production, processing, and storage stages, and are not consumed by themselves in normal consumption. Moreover, the substance does not remain in the finished products or is present at negligible levels with no technical or technological effect and no negative impact on health [46].

Dairy products play an important role in supplying nutrients, and some of them contain compounds that provide specific health benefits. A great diversity of additives is included in the dairy product market to modify and improve their functional properties and nutritional values. Negatively, additives can have an impact on quality. This review mainly discusses flavorings, colorings, non-nutritive sweeteners, flavor enhancers, with particular attention on their roles, regulated conditions, and the relationship between their undesirable properties and specific dairy products, which provides information supporting the positive utilization and the government in establishing strict laws and regulations [47-49].

Currently, consumers are becoming increasingly informed about the health claims for dairy products they are consuming. They expect no artificial additives in these products. Analytical methods are also needed for the verification of such claims. Therefore, the current trend is of developing alternative production methods and bioactive compounds from natural origin which do not have unwanted impacts on product safety and quality. Finally, more research on the negative impacts of specific additives on human health, especially the long-term consumptions of dairy products containing these additives, is required to serve as a sufficient basis to assess the safety and toxicology of these additives used in dairy products. This research could also result in revising the present regulations when needed.

Value-added dairy products are increasing in consumption due to the increasing perception of consumers about the health benefits these products are offering. Among those products offered in supermarkets, there are various types of additives included: food colors, added sugar, artificial flavors, various antioxidants, preservatives, emulsifiers, stabilizers, and thickeners. Excessive use or misuse of these additives has a potential impact on health, especially when there are long-term consumptions in which adverse health effects could occur. Therefore, the type and amount of food additives used in dairy products should be carefully and prudently monitored to provide the essential functions properly without posing any significant risk to human health. The present review was to provide comprehensive information to all stakeholders regarding food additives added in value-added dairy products and information on the negative health impacts of those additives, to offer a reference for government authorities for these food safety concerns.

Funding: No funding sources.

Conflict of interest: None declared.

Ethical approval: The study was approved by the Institutional Ethics Committee of Northern Technical University.

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