Any substance added to food during processing. In the United States and many other countries, such additives are regulated and tested for safety, though problems can still occur.
Chemicals added to food as preservatives, sweeteners, colorants, flavorings, or antioxidants. Thousands of food additives exist, and most are safe. Some, however, cause adverse reactions in susceptible individuals. Signs of a problem include headaches, hives, abdominal cramps, diarrhea, chest tightness, light-headedness, lowered blood pressure, and weakness. An allergist can help individuals identify food additives to which they are sensitive.
Any substance added intentionally or accidentally to foods that become an integral part of the food, Food Additive Amendments.
Substance added to food to maintain or impart a certain consistency, to improve or maintain nutritive value, to enhance palatability or flavor, to produce a light texture, or to control pH. Food additives are used to help bread rise during baking, to keep bread mold-free, to color margarine, to prevent discoloration of some fruits, and to prevent fats and oils from becoming rancid. The U.S. Food and Drug Administration regulates the use of food additives.
Any substance added to food for the purpose of preservation or to enhance its taste, color, or consistency is known as a food additive.
Food additives can be categorized into five primary groups: preservatives for food preservation, substances that influence texture, those that impact appearance and taste, added nutrients like vitamins, and miscellaneous additives like rising and glazing agents, flour improvers, and anti-foaming agents. For more comprehensive details about the various types of food additives, please refer to the table provided on the opposite page.
Food preservatives, like sodium nitrate, are incorporated into food products to manage the proliferation of bacteria, molds, and yeasts. Additionally, there are other additives, such as antioxidants, that enhance the shelf life of food by hindering any unfavorable chemical alterations. For instance, antioxidants play a vital role in preventing rancidity in certain fat-containing foods.
Food additives that enhance the texture of food consist of thickeners, emulsifiers, stabilizers, and gelling agents. Lecithin, a naturally occurring substance found in all animal and plant cells, serves as an emulsifier in margarine, preventing it from separating.
Many food and beverage products can be enhanced in appearance and taste by incorporating colorings, flavorings, sweeteners, and flavor enhancers. Artificial sweeteners like saccharin and aspartame are often employed as sugar substitutes, particularly in items targeted at individuals attempting to manage their weight. Additionally, numerous colorings used are natural, such as beetroot red.
While relatively uncommon, certain additives can trigger allergic reactions in some individuals. Among these additives, food colorings like tartrazine have been suggested as potential contributors to behavioral issues in children, although confirming this link is challenging.