food additives

food additives

- improve keeping quality

- enhance nutritional value

- functional property provision and improvement

- processing facilitation - process aids

- enhance consumer acceptance

anticaking agents

- inhibit or prevent lumping or caking of crystalline and fine powders

- cellulose powder and shredded cheese

antimicrobials

- inhibit the growth of pathogenic or spoilage microorganisms

- benzoic acid, potassium sorbate

antioxidants

- halt oxidation process

- EDTA (mayonnaise) and rosemary extract

bleaching and maturing agents

- added to flour to whiten and/or speed up to aging process

- freshly milled flour (cream/yellow - carotenoids)

bulking agents

- body, smoothness, creaminess

- hydro colloids, gums

coloring agents

- imparts color when added or applied to a food

- synthetic food drug and cosmetics (FD&C) colors, natural colors

curing agents

- imparts flavor and color to foods

- sodium nitrite

dough conditioners/improvers

- modify the starch and gluten components of flour

- potassium bromate, vitamin C: stronger dough

- reduces agent - L cysteine

emulsifiers

- surface active agents use to maintain texture and consistency of food containing fat/oil water

- lecithin - egg yolk, soybean

fat replacers/mimetics

- provides fatty or oily mouthfeel (but less calorie)

- olestra

flavoring agents

- provides desirable flavor (odor and taste to the product

- isoamyl acetate - banana flavor

leavenin agents

- production or stimulate products of CO2

- baking powder