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Food additives are substances added to food to preserve it, or to improve its flavour and appearance.Some additives have been used for centuries; for example, when preserving food by pickling (with vinegar), salting, as with bacon, or using sulfur dioxide as is common in wine. However, with the advent of processed foods in the second half of the 20th century, many more additives have begun to be used, of both natural and artificial origin.
1 Numbering
To regulate these additives, and inform consumers, each additive is assigned a unique number. Initially these were the " E numbers" used in Europe for all approved additives. However, the numbering scheme has been adopted and extended by the Codex Alimentarius Committee to internationally identify all additives, regardless of whether they are approved for use.
E numbers are all written with an " E" in front, but other countries use only the number whether the additive is approved in Europe or not.
For example, acetic acid is additive 260, so it is written as E260 on products sold in Europe. Additive 103, alkanet, is not approved for use in Europe and so does not have an E number, although it is approved for use in AustraliaAustralia is the sixth-largest country in the world (geographically), the only one to occupy an entire continent, and the largest in the region of Australasia. Australia includes the island of Tasmania, which is an Australian State. Its neighbouring count and New ZealandFor alternative meanings, see New Zealand (disambiguation). New Zealand is a country formed of two major islands and a number of smaller islands in the southwestern Pacific Ocean. A common Mori name for New Zealand is Aotearoa popularly translated as Land.
See the list of food additivesThe numbers below are internationally assigned by the Codex Alimentarius Committee to different food additives for use on labels, to allow each additive to be uniquely identified. In the European Community, approved food additives are written with a prefi for a complete list of all of the numbers.
2 Categories
Food additives can be divided into several different groups, although there is some overlap between them.
- Acids
- Food acidFor alternative meanings see acid (disambiguation). An acid (represented by the generic formula AH is typically a water-soluble, sour-tasting chemical compound. An acid always has a pH of less than 7. It is a molecule or ion that contains hydrogen or thats, especially vinegar and citric acidProperties General Name Citric acid Chemical formula C H O Formula weight 192. 13 amu Synonyms 2-hydroxy-1,2,3-propanetricarboxylic acid CAS number 77-92-9 Phase behavior Melting point 426 K (153 °C) Thermal decomposition temperature 448 K (175°C) Acid-ba, are added to make the flavour of foods "sharper", and also act as preservatives and antioxidants.
- Acidity regulators
- Acidity regulator s are used to change or otherwise control the acidity and alkalinity of foods.
- Anticaking agents
- Anticaking agent s keep powders such as milk powder flowing freely, rather then sticking together in lumps.
- Antifoaming agents
- Antifoaming agents reduce or prevent foaming in foods.
- Antioxidants
- AntioxidantAn antioxidant is a chemical that prevents the oxidation of other chemicals. In biological systems, the normal processes of oxidation (plus a minor contribution from ionizing radiation) produce highly reactive free radicals. These can readily react with as such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and are generally beneficial for your health.
- Bulking agents
- Bulking agent s are additives used to increase to bulk of a food without affecting its nutritional value.
- Food coloring
- Food colorings are added to food to replace colours lost during preparation, or to make food look more attractive.
- Colour retention agents
- In contrast to colourings, colour retention agent s are used to preserve a food's existing colour.
- Emulsifiers
- Emulsifiers allow water and oils to remain mixed together in an emulsion, as in milk, mayonnaise and ice cream.
- Flavours
- Flavours are additives that give food a particular taste or smell, and may be derived from natural ingredients, or created articially.
- Flavour enhancers
- Flavour enhancers enhance a food's existing flavours.
- Flour treatment agents
- Flour treatment agent s are added to flour to improve its colour or its use in baking.
- Humectants
- Humectants prevent foods from drying out.
- Preservatives
- Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
- Propellants
- Propellants are any substances used to expel food from its container.
- Stabilizers
- Stabilizers, thickeners and gelling agents work with emulsifiers to give foods a good texture, like Agar, or the pectin used in jam.
- Sweeteners
- Sweeteners are added to foods for flavoring. Other sweeteners than sugar are added to lower the calories in food, or because they have beneficial effects for diabetes mellitus and tooth decay.
