The term does not include chance contaminants. An additive may be reactive or inactive; it may be nutritive or nonnutritive; it should be neither toxic nor hazardous.
Additives are substances, or a mixture of substances, other than basic foodstuffs, that are present in food as a result of any aspect of production, processing, storage or packaging.
Food additives has important role in the production of processed meats and sausages, where it solubilizes muscle protein, which contribute to meta binding, moisture and fat retention and the formation of desirable gel texture upon cooking.
Coloring and dyes, preservatives, emulsifying and stabilizing agents, antioxidants, synthetic, a natural flavoring agents, additives improving specific sensory characteristics, bleaching agents are among the most popular food additives.
Before World War II there were relatively few food additives for functional purpose. The revolution in food technology in the 1940s and 1950s brought proliferation of new additives.
Moreover changes in demographics, particularly the migration of the population from farms to the cities fueled a growing need for additives such as preservatives.
Food Additives serve five main roles:
Maintain product consistency. Emulsifiers provide a consistent texture and prevent products from separating. Stabilizers and thickeners provide a uniform texture. Anticaking agents enable substances to flow freely.
Improve or preserve the nutrient value.Fortification and enrichment of foods has made it possible to improve the nutritional status of population. For example, vitamins and minerals are added to many foods including flour, cereal, margarine, and milk. This helps to make up for vitamins or minerals that may be low or lacking in an individual’s diet.
Maintain the wholesomeness and the palatability of foods. Contamination from bacteria can allow food-borne illnesses to occur. Preservatives reduce the spoilage that air, fungi, bacteria, or yeast can cause. Preservatives such as antioxidants help baked goods preserve their flavor by preventing the fats and oils from becoming rancid. They also keep fresh fruits from turning brown when exposed to the air.
Control the acidity and alkalinity, and to provide leavening. Specific additives aid to adjustment of the acidity or alkalinity of foods to gain a wished taste, color, or flavor. Leavening agents that release acids when they are heated react with baking soda to help biscuits, cakes, and other baked goods rise.
Provide color and improve flavor. Certain colors improve appearance of foods. There are many spices and natural and synthetic flavors that bring out the best in the flavor of food.
Some food additives have more than one use. Food additives are listed according to their roles. Examples of the most common roles according to classes are:
Colorings add or restore color to foods. Color retention agents keep or intensify the color of food. Preservatives help protect against deteriorations caused by microorganisms. Artificial sweetening substances are substances which give a sweet taste for fewer kilojoules or calories than sugar. Flavor enhancers improve the flavor and/or aroma of food. Flavorings restore taste losses because of processing, maintain uniformity and make food more palatable. Anticaking agents keep powdered products such as salt, flowing freely when poured. Emulsifiers help to prevent oil and water mixtures from separating into layers. Food acids help maintain a constant sourness in food. Humectants prevent foods such as dried fruit from drying out. Mineral salts improve the texture of foods, such as processed meats. Thickeners and vegetable gums improve texture and maintain uniform consistency. Stabilizers maintain the uniform dispersion of substances in a food. Flour treatment agents are substances added to flour to improve baking quality and appearance. Glazing agents give a shiny appearance or provide a protective coating to a food. Propellants are gases which help propel food from a container.
