Food Additives

Many commercially prepared foods have substances added to them to preserve or enhance flavour, appearance and shelf life. These substances are called foods additives. Some traditional types of additives include salting, pickling, and the usage of sulphur dioxide (such as in wines). In modern times, it is as common to find naturally derived food additives as it is to find artificially manufactured… More

Many commercially prepared foods have substances added to them to preserve or enhance flavour, appearance and shelf life. These substances are called foods additives. Some traditional types of additives include salting, pickling, and the usage of sulphur dioxide (such as in wines). In modern times, it is as common to find naturally derived food additives as it is to find artificially manufactured synthetic additives. For example, ascorbic acid may be laboratory-produced or simply derived from oranges. Categories of additives include colour additives, flavour enhancers, flavours and spices, fat replacers, emulsifiers, stabilisers/thickeners/binders/texturisers, anti-caking agents, leavening agents, humectants, yeast nutrients, preservatives, sweeteners, dough conditioners and strengtheners, gases, and enzyme preparations. Less