FOOD ADDITIVES

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A substance that becomes part of a food product when it is added (intentionally or unintentionally) during the processing or production of that specific food item.

Food additives serve five main functions:

1. Maintain product consistency Emulsifiers provide a consistent texture and prevent products from separating. Stabilizers and thickeners provide a uniform texture. Anticaking agents enable substances to flow freely.
   
2. Improve or preserve the nutrient value Fortification and enrichment of foods has made it possible to improve the nutritional status of the U.S. population. For example, vitamins and minerals are added to many foods including flour, cereal, margarine, and milk. This helps to make up for vitamins or minerals that may be low or completely lacking in an individual's diet. All products that contain added nutrients must be labeled. 
   
3. Maintain the wholesomeness and the palatability of foods Contamination from bacteria can allow food-borne illnesses to occur. Preservatives reduce the spoilage that air, fungi, bacteria, or yeast can cause. Preservatives such as antioxidants help baked goods preserve their flavor by preventing the fats and oils from becoming rancid. They also keep fresh fruits from turning brown when exposed to the air.
   
4. Control the acidity and alkalinity, and to provide leavening specific additives assist in modification of the acidity or alkalinity of foods to obtain a desired taste, color, or flavor. Leavening agents that release acids when they are heated react with baking soda to help biscuits, cakes and other baked goods rise.
   
5. Certain colors improve the appearance of foods. There are many spices and natural and synthetic flavors that bring out the best in the flavor of food.

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