Food Addictives

Food additives are substances added to food to preserve flavor or enhance its taste,
appearance, or other qualities. Some additives have been used for centuries; for example,
preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or
using sulfur dioxide as with wines. With the advent of processed foods in the second half of
the twentieth century, many more additives have been introduced, of both natural and
artificial origin.

The Role of Food addictives:

I. to improve the keeping quality of food
(E.g. preservatives and antioxidants);
II. to provide texture, consistency and stability to food
(E.g. gelling and thickening agents, emulsifiers and stabilisers);
III. to maintain and improve sensory properties such as taste, aroma and colour
(E.g. flavourings, acidulants and colours);
IV. to facilitate the manufacture and use of particular foods (e.g. anti-caking agents);
V. to providefoodforconsumerswithparticularnutritionalrequirements(e.g.intense
Sweeteners for diabetics)