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Table 19 Some types of food additives [132]

From: A review on mechanisms and commercial aspects of food preservation and processing

Type of additive Purpose Example
Emulsifiers, stabilizers and thickeners Impart a consistent texture to products; prevent separation of food Algin, carrageenan
Anticaking agents Enable products such as table salt to flow freely Calcium silicate
Nutrients Enrichment (replacement of nutrients lost during processing) and fortification (adding to the nutritional value of foods) Folic acid, beta carotene, vitamin D, iron, iodine, etc.
Preservatives Retard spoiling, prevent fats and oils from becoming rancid, prevent fresh food from turning brown Nitrates, parabens, BHA, BHT, etc.
Leavening agents Cause bread and baked goods to rise during baking Sodium bicarbonate
Flavoring agents Enhance flavor of foods Monosodium glutamate (MSG)
Sweeteners Add sweetness with or without extra calories Sucrose
Coloring agents Impart color to foods Caramel
Fat replacers Impart texture and creamy ‘mouth feel’ to food Cellulose gel