Food additives are substances added to food to preserve flavor or
improve its taste and appearance. 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 in some wines.
Food additives can be divided into several groups, although there is some
overlap between them.
are added to make flavors and also act as preservatives and antioxidants.
Common food acids include vinegar, citric acid, tartaric acid,
malic acid, fumaric acid,
regulators are used to change or otherwise control the acidity and alkalinity of foods.
agents keep powders such as milk powder from caking or sticking.
agents reduce or prevent foaming in foods.
such as vitamin C act as preservatives by
inhibiting the effects of oxygen on food, and can be
beneficial to health.
such as starch are additives that increase the bulk of
a food without affecting its nutritional value.
are added to food to replace colors lost during preparation, or to make food
look more attractive.