Source: FDA
What is a food additive?
The simple answer- a food additive is any substance added to food. Direct food additives are added to a food for a specific purpose. For example, xanthan gum is used in puddings to add texture. Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage, or other handling. For this reason, food packaging manufacturers must prove to the U.S. Food and Drug Administration that all materials coming in contact with food are safe before they are permitted for use in such a manner.
Why are food and color ingredients added to food?
- To maintain or improve safety and freshness.
- To improve or maintain nutritional value.
- To improve taste, texture, and appearance.
Preservatives
Prevent food from spoiling due to bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness.
- Ascorbic acid
- Citric acid
- Sodium benzoate
- Calcium propionate
- Sodium erythorbate
- Sodium nitrate
- Calcium sorbate
- Potassium sorbate
- BHA
- BHT
- EDTA
- Tocopherols (Vitamin E)
Sweeteners
Add sweetness with or without calories.
- Sucrose
- Glucose
- Fructose
- Sorbitol
- Mannitol
- Corn syrup
- High fructose corn syrup
- Saccharin
- Aspartame
- Sucralose
- Acesulfame potassium
- Neotame
Color Additives
Offset color loss due to exposure to light, air, temperature changes, moisture, and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and “fun” foods. Can be natural or synthetic colors.
- FD&C Blue Nos. 1 & 2
- FD&C Green No. 3
- FD&C Red Nos. 3 & 40
- FD&C Yellow Nos. 5 & 6
- Orange B
- Citrus Red No. 2
- Annatto extract
- Beta-carotene
- Grape skin extract
- Cochineal extract
- Carmine
- Paprika
- Caramel color
- Fruit & Vegetable juices
- Saffron
Flavors and Spices
Add specific flavors to food. Can be natural or synthetic.
- Natural flavors
- Artificial flavors
- Spices
Flavor Enhancers
Enhance flavors already present in foods.
- Monosodium glutamate (MSG)
- hydrolyzed soy protein
- Autolyzed yeast extract
- Disodium guanylate or inosinate
Fat Replacers
Provide texture and a creamy “mouth-feel” in reduced fat foods.
- Olestra
- Cellulose gum
- Carrageenan
- Polydextrose
- Modified food starch
- Microparticulated egg white protein
- Guar gum
- Xanthan gum
- Whey protein concentrate
Nutrients
Replace vitamins and minerals lost during processing or adding nutrients that may be lacking in the diet.
- Thiamine hydrochloride
- Riboflavin (B2)
- Niacin
- Niacinamide
- Foltate
- Folic acid
- Beta carotene
- Potassium iodide
- Iron
- Ferrous sulfate
- Alpha tocopherols
- Ascorbic acid
- Vitamin D
- Amino Acids (L-tryptophan, L-lysine, L-leucine, L-methionine)
Emulsifiers
Allow smooth mixing of ingredients, prevent separation, keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily.
- Soy lecithin
- Mono- and diglycerides
- Egg yolks
- Polysorbates
- Sorbitan monostearate
Stabilizers, Thickeners, Binders, and Texturizers
Produce uniform texture and improve “mouth-feel”.
- Gelatin
- Pectin
- Guar gum
- Carrageenan
- Xanthan gum
- Whey
Leavening Agents
Promote rising of baked goods.
- Baking soda
- Monocalcium phosphate
- Calcium carbonate
Anti-caking Agents
Keep powdered foods free-flowing and prevent moisture absorption.
- Calcium silicate
- Iron ammonium citrate
- Silicon dioxide
Humectants
Retain moisture.
- Glycerin
- Sorbitol
Yeast Nutrients
Promote growth of yeast.
- Calcium sulfate
- Ammonium phosphate
Dough strengtheners and conditioners
Produce more stable dough.
- Ammonium sulfate
- Azodicarbonamide
- L-cysteine
Firming Agents
Maintain crispness and firmness.
- Calcium chloride
- Calcium lactate
Enzyme Preparations
Modify proteins, polysaccharides and fats.
- Enzymes
- Lactaste
- Papain
- Rennet
- Chymosin
Gases
Serve as propellant, aerate, or create carbonation.
- Carbon dioxide
- Nitrous oxide