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 |