Aspect additives

Additives in Food

Types of Additives

  • Artificial Sweeteners

    • Replace sweetness normally provided by sugars without significantly contributing to available energy.

    • Examples: Saccharin (954)

    • Found in: Diet soft drinks, Diet yogurts

  • Bulking Agents

    • Increase the volume of food; used particularly in low-joule foods needing replacement for the bulk normally provided by sugar.

    • Example: Sorbitol (420)

    • Found in: Chewing gum

  • Colours

    • Add or restore color to foods to enhance attractiveness (e.g., icing mixtures on cakes).

    • Example: Tartrazine (102)

    • Found in: Jellies, Jams, Confectionery

  • Emulsifiers

    • Stop separation of oil and water layers in foods, used in products like margarine.

  • Firming Agents

    • Help maintain texture and firmness in foods.

  • Flavour Enhancers

    • Enhance existing taste and/or odour of foods.

    • Example: Monosodium Glutamate (621)

    • Found in: Stock powder, Instant noodles

  • Humectants

    • Reduce moisture loss; e.g., glycerine in icing to prevent drying out.

  • Preservatives

    • Retard or prevent deterioration from microorganisms, preventing spoilage.

  • Thickeners

    • Increase viscosity, e.g., thickeners in sauces to achieve desired consistency.

Functions of Additives

  • Acids/Acidity Regulators/Alkalis

    • Maintain constant acid levels for taste and affect how substances in food function; e.g., discourage microorganism growth.

    • Example: Tartaric Acid (334)

    • Found in: Fruit juice drinks, Pasta sauces

  • Anti-caking Agents

    • Reduce clumping of particles which improves flow, e.g., seasoning flows freely.

  • Antioxidants

    • Prevent oxidative deterioration of foods (e.g., rancid flavors in fats/oils) by limiting oxygen exposure.

    • Example: BHA (320)

    • Found in: Margarine, spreads, walnuts, instant mashed potatoes

  • Calcium Carbonate (170)

    • Commonly used additive for various purposes including anti-caking.

  • Sulfur Dioxide (220)

    • Used as a preservative in products like wine and dried fruits.

  • Dextrins (1400)

    • Used in gravy mixes for thickening.