Encyclopedia of Diets - A Guide to Health and Nutrition

Purpose

Direct additives are those that are intentionally

added to foods for a specific purpose. Indirect addi-

tives are those to which the food is exposed during

processing, packaging, or storing. Preservatives are

additives that inhibit the growth of bacteria, yeasts,

and molds in foods.

Description

Additives and preservatives have been used in

foods for centuries. When meats are smoked to pre-

serve them, compounds such as butylated hydroxya-

nisole (BHA) and butyl gallate are formed and provide

both antioxidant and bacteriostatic effects. Salt has

also been used as a preservative for centuries. Salt

lowers the water activity of meats and other foods

and inhibits bacterial growth. Excess water in foods

can enhance the growth of bacteria, yeast, and fungi.

Pickling, which involves the addition of acids such as

vinegar, lowers the pH of foods to levels that retard

bacterial growth. Some herbs and spices, such as

curry, cinnamon, and chili pepper, also contain anti-

oxidants and may provide bactericidal effects.

Uses of Additives and Preservatives in Foods

Additives and preservatives are used to maintain

product consistency and quality, improve or maintain

nutritional value, maintain palatability and wholesome-

ness, provide leavening, control pH, enhance flavor, or

provide color. Food additives may be classified as:

Antimicrobial agents, which prevent spoilage of food

by mold or microorganisms. These include not only

vinegar and salt, but also compounds such as calcium

SOURCE: Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services

Food additives

Names found on

Types of ingredients What they do Examples of uses product labels

Preservatives Prevent food spoilage from Fruit sauces and jellies, beverages, Ascorbic acid, citric acid, sodium

bacteria, molds, fungi, or yeast baked goods, cured meats, oils benzoate, calcium propionate,

(antimicrobials); slow or prevent and margarines, cereals, dressings, sodium erythorbate, sodium nitrite,

changes in color, flavor, or texture snack foods, fruits and vegetables calcium sorbate, potassium sorbate,

and delay rancidity (antioxidants); BHA, BHT, EDTA, tocopherols

maintain freshness (Vitamin E)

Sweeteners Add sweetness with or without Beverages, baked goods, confections, Sucrose (sugar), glucose, fructose,

the extra calories table-top sugar, substitutes, many sorbitol, mannitol, corn syrup, high

processed foods fructose corn syrup, saccharin,

aspartame, sucralose, acesulfame

potassium (acesulfame-K), neotame

Color Additives Offset color loss due to exposure Many processed foods (candies, FD&C Blue Nos. 1 and 2, FD&C

to light, air, temperature extremes, snack foods margarine, cheese, soft Green No. 3, FD&C Red Nos. 3 and

moisture and storage conditions; drinks, jams/jellies, gelatins, pudding 40, FD&C Yellow Nos. 5 and 6,

correct natural variations in color; and pie fillings) Orange B, Citrus Red No. 2, annatto

enhance colors that occur naturally; extract, beta-carotene, grape skin

provide color to colorless and extract, cochineal extract or carmine,

“fun” foods paprika oleoresin, caramel color,

fruit and vegetable juices, saffron

(Note: Exempt color additives are not

required to be declared by name on

labels but may be declared simply as

colorings or color added)

Flavors and Spices Add specific flavors Pudding and pie fillings, gelatin Natural flavoring, artificial flavor, and

(natural and synthetic) dessert mixes, cake mixes, salad spices

dressings, candies, soft drinks,

ice cream, BBQ sauce

Flavor Enhancers Enhance flavors already present Many processed foods Monosodium glutamate (MSG),

in foods (without providing their own hydrolyzed soy protein, autolyzed

separate flavor) yeast extract, disodium guanylate

or inosinate

Fat Replacers (and Provide expected texture and a Baked goods, dressings, frozen Olestra, cellulose gel, carrageenan,

components of creamy “mouth-feel” in reduced-fat desserts, confections, cake and polydextrose, modified food starch,

formulations used foods dessert mixes, dairy products microparticulated egg white protein,

to replace fats) guar gum, xanthan gum, whey

protein concentrate

(Illustration by GGS Information Services/Thomson Gale.)

Food additives