Food is presented to us in restaurants, stores and markets in all methods and manners of cookery to whet our appetites and our wallets. What lies in that particular food item?

Food additives are mixtures of substances that can be found in food during the production, packaging, processing or storage phase. There are additives for a specific purpose such as direct additives such as low calorie sweeteners or sodium alternatives and identified on ingredient labels. Indirect additives are added in minute amounts during the processing, packaging or storage of food items. Law dictates that manufacturers document the amounts present and within government regulations.

Food additives are generally tested on animals for safety except two major groups. One group of 700 substances are categorized as GRAS (generally recognized as safe) and classified as such due to extensive past use. A second group covers substances approved by the FDA or US department of Agriculture. Additives are never given permanent approval but are continuously reviewed, modified or withdrawn if necessary.

Food additives are used:

– to slow product spoilage from mold, air, bacteria, fungi or yeast especially to prevent botulism.
– increase nutritional value with vitamins and minerals.
– improve taste, texture and appearance with spices, artificial flavorings, emulsifiers, stabilizers, thickeners, leavening agents, control acidity and alkalinity.

A list of some widely used food additives :

– Acetic acid, 4-6% acid in vinegar, flavor fruit beverages, cheese, pickles, ketchup, GRAS
– Alginates (Ammonium, Calcium, Potassium), gelatinous substance from seaweeds to keep ice creams creamy, breads, cakes, cookies and candies moist. Removes mineral particles from cheese, sugar-free jams and jellies, GRAS.
– Ammonium Bicarbonate, alkali used in leavening quick breads, cakes, cookies, and cocoa products, GRAS
– Ascorbic acid (Vitamin C), keeps fruits and vegetables from darkening. Safe.
– Beta-Carotene, a yellow vegetable dye used widely that is a precursor of vitamin A. GRAS.
– Bromates (Potassium and Calcium), used to improve baking properties of flour. GRAS.
– Brominated Vegetable oil (BVO), possibly toxic additive by combining bromine with cor, olive or sesame oil. Believed to disperse flavorings in carbonated and non-carbonated soft drinks. Removed by FDA and Canada from GRAS but may still be used in soft drinks and snack foods.
– Calcium salts (Carbonate, Caseinate, Chloride, Citrate, Phosphates [Monobasic, Di-, and Tribasic] ), firming or jelling agents or acid neutralilzers. Most are on GRAS list but calcium chloride can cause stomach upset and heart irregularities.
– Carrageenans, emulsifier obtained from Irish moss, used in ice creams, sherbets, salad dressings, whipped “creams” in cans, sugar free jams and jellies. GRAS.
– Ethyl acetate, flavoring agent used in fruit sodas, ice creams, puddings, chewing gum. GRAS.
– Fumaric acid, used to add tartness to fruit gelatins, puddings, pie fillings, beverages, baked goods. Harmless.
– Glycerin (Glycerol), viscuos, sweet liquid used to keep food, notably candies, moist. GRAS.
– Lecithin, antioxidant used to retard spoilage in fats and oils, also a emulsifier in candies, ice cream and bakery goods. Safe and nutritious.
– Malic acid, acid from apples used to add tartness to fruit candies, drinks, ice creams and preserves. GRAS.
– Mannitol, sweet substance extracted from the manna ash tree for sugarless gum and dietetic desserts. Considered GRAS despite it’s diuretic and laxative effect.
– Silicon dioxide, anti-caking agent used in salt, baking powder, powdered coffee creamers. GRAS.
– Sodium Erythorbate, color brightener for cired meats. GRAS.
– Sorbic acid, inhibitor of molds added to cheese, mayonnaise, jellies, canned frostings, soft drinks, dried fruits and many other foods. GRAS.

Attention and care must be taken in regards to additives as people may have a allergic reaction to some food additives. Read more --> here.

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