Types of Food Additives

Flavorings:  There are approximately 1100 to 1400 natural and synthetic flavorings available to food processors. Scientists are most concerned regarding the toxicity of a number of the ones that are commonly used.

Flavorings give foods a more acceptable taste, restore lost flavors due to processing and in some cases will improve natural flavors.

Stabilizers/Gelling Agents/Thickeners:  These are used to keep products in a set state, such as jellies, jams and baby foods. They are also used to keep ice cream creamy. They generally improve consistency and will affect the appearance and texture of foods. The more common ones are modified food starch and vegetable gum.

Colorings:  Ninety percent are artificial and do not contain any nutritional value. Some foods have a tendency to lose their natural color when processed and must be dyed back to make them more appealing to the consumer. An example of this is banana ice cream which is dyed yellow and maraschino cherries which are dyed red and green.

Sweeteners:  The United States consumption of artificial sweeteners is estimated at approximately six to nine pounds per person, per year. These are designed to make the foods more palatable.

Aroma Enhancers:  An example is yellowish-green liquid diacetyl which is used in some cottage cheeses to produce an artificial butter aroma.

Preservatives:  Helps maintain freshness and prevents spoilage that is caused by fungi, yeast, molds and bacteria. Extends shelf life and protects the natural colors or flavors.

Acids/Bases:  Provides a tart flavor for many fruits and is used in pickling as well as putting the carbonation in soft drinks (phosphoric acid).

Antioxidants:  Reduces the possibility of rancidity in fats and oils. Natural ones are vitamins C, E, A, selenium and beta-carotene. Artificial ones are BHA and BHT.

Taste Enhancers:  Brings out the flavors of certain foods. MSG is a good example but is not recommended.

IMPROVING AGENTS:

  • Humectants: Controls the humidity of a food.
  • Anti-Caking Agents: Keeps salt and powders free-flowing.
  • Firming/Crisping Agents: Used for processed fruits and vegetables.
  • Foaming Agents: Used for whipped creams.
  • Anti-Foaming Agents: Keeps pineapple juice from bubbling over a filled container.
  • Emulsifiers: These help evenly mix small particles of one liquid with another, such as water and oil. Lecithin is a good example of a natural emulsifier.

Notable Notes

  • Keep in mind that you are rarely aware of the quantity of additives you consume.
  • Almost all these additives require vitamins and minerals to assist with their breakdown, so that they can be properly disposed of, usually by the liver.
  • These additional nutrients must come from somewhere in the body that could probably use more.

See also: Additive Facts

Print this Recipe  Print Page   Nutrition Articles  Previous Page  Email this Byte!  eMail this Byte!