Chemical Properties of Food Additives

Food Additives

Substances added to food to preserve or enhance freshness, taste, texture, or appearance.

Coating Agents

They make foods appear shiny, prevent mold growth, reduce water evaporation, and extend shelf life.

Gun-based Agents

Non-absorbable substances used in chewing gum to make it chewy and foamy.

Enzyme Preparations

Biocatalysts that speed up chemical reactions in food production, such as in juice or milk processing.

Food Flavorings

Substances applied to foods to boost taste and scent, often extracted from natural oils or synthesized.

Sweeteners

Natural or artificial substances that give food and drinks a sweet taste.

Colorants

Dyes or pigments that give color to food and drinks, available as oils, powders, gels, or pastes.

Preservatives

Prevent spoilage, extend shelf life, and maintain the nutritional value of food.

Anticaking Agents

Additives that prevent lumping in powdered or granulated foods by absorbing moisture.

Stabilizers and Coagulants

They transform liquids into solid or semi-solid forms, like in tofu production.

Thickeners

To improve viscosity and texture of foods without changing taste.

Color Fixatives

Substances that preserve color in meat and meat products, such as nitrites forming stable red pigments.

Antioxidants

Compounds that protect cells from damage by free radicals and prevent oxidation in food.

Emulsifiers

They allow oil and water to mix by reducing surface tension and preventing separation.

Acidity Regulators

They control the acidity or alkalinity of food to prevent microbial growth.

Defoamers

Anti-foaming agents that reduce or prevent foam formation during food processing.

Examples: Polydimethylsiloxane (used in cooking oil and drinks).