Food additives are very important in food manufacturing companies. The food Additives is used to retard spoilage, enhance food flavors, replace nutrient lost in processing and makes the food more visually appealing.

Types of Food Additives:

A. Preservatives:

• Benzoic acid and benzoates - are found in softdrinks, beer, margarine and acidic foods. They are use to extend shelf life and protect food from fungi and bacteria.
• Nitrites and nitrates - are found in processed meats, such as sausages, hot dogs, bacon, ham, and luncheon meats, smoked fish. They are used to extend shelf life and protect food from fungi and bacteria; preserve color in meats and dried fruits.
• Sulfites - are found in dried fruits, shredded coconut, fruit based pie fillings. They are used to extend shelf life and protect food from fungi and bacteria.

B. Antioxidants: Vitamin and minerals is important additive they help to prevent fats from turning rancid and also may protect against cancer, heart disease, and other diseases.

• Ascorbic acid (vitamin C) and ascorbates - are used in fruit products (juices, jams, and canned fruits), acidic foods, and fatty foods. Ascorbates prevent fruit juices from turning brown and fatty foods from becoming rancid. They also improve baking quality in wheat.
• BHA or BHT - are used to prevent fatty foods from turning rancid when exposed to oxygen. They are added in baked products, cereals, potato chips, and fats and oils.
• Tocopherols (vitamin E) - are used to prevent rancidity in fats and other damage to food due to exposure to oxygen. They are used in oils and shortenings.

C. Colorings: are used to make food more visually appealing.

Beta carotene, Caramel, Carrot oil, Citrus red # 1, Dehydrated beets, FD&C colors: Blue # 1, 2: Red # 3, 40; Yellow # 5, 6 - used in processed foods, especially sweets and products marketed for children, soft drinks, baked goods, frosting, jams, and margarine.

E. Flavor Enhancers: Improve the flavor of many canned or processed foods.

• Dioctyl sodium-sulfosuccinate - used in processed foods.
• Disodium guanylate - used in canned meats, meat based foods.
• Hydrolyzed vegetable - used in mixes, stock, processed meats.
• Monosodium glutamate (MSG) - used in Chinese food, dry mixes, stock cubes, and canned, processed, and frozen meats.

F. Emulsifiers, stabilizers and thickeners:

Carrageenan, Cellulose, Glycerol, Guar gum, Gum Arabic, lecithin, pectins - is used to improve texture and consistency of processed foods by increasing smoothness, creaminess, and volume. Hold in moisture and prevent separation of oil and water. They are found insauces, soups, breads, baked goods, frozen desserts, ice cream, low-fat and artificial cream cheese, condiments, jams, jellies, chocolate, puddings, and milk shakes.

Note: Even though the benefits of most food additives outweigh any potential risks, moderation should prevail in their use, and some can be avoided entirely.