Scientific Justification of Acute Toxicity Parameters of Semi-finished Proteins and Carbohydrates with Food Systems’ Stabilizer

Abstract

The topicality. Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 additives with an index of E and d-glucose. Each of the E-components, provided excessive intakes, can cause intoxication. Therefore, scientific studies aimed at determining the parameters of acute toxicity of NBV using the stabilizer “Astri Gel” are relevant.The purpose of the article is to identify possible manifestations of acute toxicity from the consumption of NBV with stabilizer of food systems “Astri Gel” and determine the class of its toxicity. The research methods on biological objects have been used (in vivo), experimental planning, the method of Probit-analysis of Litchfield and Wilcoxon.Results. The effect of food stabilizer has been investigated “Astri Gel” on the body of white linear rats. The general fluidity of a clinical picture at acute toxicity at laboratory animals after introduction of NBV with the “Astri Gel” stabilizer has been studied. Thus, no animal died during the experiment, only some of them experienced moderate poisoning due to the introduction of maximum doses of NBV (7.5 ... 9.0 g per rat). The dependence of “effect-dose” after consumption by rats of NBV with the stabilizer “Astri Gel” has been established on the basis of which parameters of acute toxicity of the stabilizer have been calculated: indicators of lethal and effective doses, degree of its safety. Thus, according to the results of in vivo studies, the LD50 for NBV in terms of stabi­lizer “Astri Gel” was 17.87 g / kg (with estimated values of LD16 = 4.75 g / kg, LD84 = 67.20 g / kg, and LD99 =395.95 g / kg), which corresponds to the fifth class of toxicity of additives and certifies its practical non-toxicity.Conclusions and discussions. The safety of the stabilizer for the mammalian body indicates its feasibility in the technology of food and semi-finished products, including NBV and dessert products.