Encyclopedia of Diets - A Guide to Health and Nutrition

propionate and sorbic acid, which are used in prod-

ucts such as baked goods, salad dressings, cheeses,

margarines, and pickled foods.

Antioxidants, which prevent rancidity in foods contain-
ing fats and damage to foodscaused by oxygen. Exam-
ples of antioxidants include vitamin C, vitamin E, BHA,
BHT (butylated hydroxytolene), and propyl gallate.

Artificial colors, which are intended to make food
more appealing and to provide certain foods with a
color that humans associate with a particular flavor
(e.g., red for cherry, green for lime).

Aritificial flavors and flavor enhancers, the largest class
of additives, function to make food taste better, or to
give them a specific taste. Examples are salt, sugar, and
vanilla, which are used to complement the flavor of
certain foods. Synthetic flavoring agents, such as ben-
zaldehyde for cherry or almond flavor, may be used to
simulate natural flavors. Flavor enhancers, such as

monosodium glutamate (MSG) intensify the flavor of

other compounds in a food.

Bleaching agents, such as peroxides, are used to

whiten foods such as wheat flour and cheese.

Chelating agents, which are used to prevent discol-

oration, flavor changes, and rancidity that might

occur during the processing of foods. Examples are

citric acid, malic acid, and tartaric acid.

Nutrient additives, including vitamins and minerals,

are added to foods during enrichment or fortification.

For example, milk is fortified with vitamin D, and rice

is enriched with thiamin, riboflavin, and niacin.

Thickening and stabilizing agents, which function to

alter the texture of a food. Examples include the emul-

sifier lecithin, which, keeps oil and vinegar blended in

salad dressings, and carrageen, which is used as a

thickener in ice creamsand low-calorie jellies.

Food additives

Types of ingredients What they do Examples of uses Names found on product labels

Nutrients Replace vitamins and minerals lost Flour, breads, cereals, rice, macaroni, Thiamine hydrochloride, riboflavin

in processing (enrichment), add margarine, salt, milk, fruit beverages, (Vitamin B2), niacin, niacinamide,

nutrients that may be lacking in the energy bars, instant breakfast drinks folate or folic acid, beta carotene,

diet (fortification) potassium iodide, iron or ferrous

sulfate, alpha tocopherols,

ascorbic acid, Vitamin D, amino

acids (L-tryptophan, L-lysine, L-leucine,

L-methionine)

Emulsifiers Allow smooth mixing of ingredients, Salad dressings, peanut butter, Soy lecithin, mono- and diglycerides,

prevent separation. Keep emulsified chocolate, margarine, frozen desserts egg yolks, polysorbates, sorbitan

products stable, reduce stickiness, monostearate

control crystallization, keep

ingredients dispersed, and help

products dissolve more easily

Stabilizers and thickeners, Produce uniform texture, improve Frozen desserts, dairy products, Gelatin, pectin, guar gum,

binders, texturizers “mouth-feel” cakes, pudding and gelatin mixes, carrageenan, xanthan gum, whey

dressings, jams and jellies, sauces

pH Control agents and Control acidity and alkalinity, Beverages, frozen desserts, chocolate, Lactic acid, citric acid, ammonium

acidulants prevent spoilage low-acid canned foods, baking powder hydroxide, sodium carbonate

Leavening agents Promote rising of baked goods Breads and other baked goods Baking soda, monocalcium

phosphate, calcium carbonate

Anti-caking agents Keep powdered foods free-flowing, Salt, baking powder, confectioner’s Calcium silicate, iron ammonium

prevent moisture absorption sugar citrate, silicon dioxide

Humectants Retain moisture Shredded coconut, marshmallows, Glycerin, sorbitol

soft candies, confections

Yeast nutrients Promote growth of yeast Breads and other baked goods Calcium sulfate, ammonium phosphate

Dough strengtheners Produce more stable dough Breads and other baked goods Ammonium sulfate, azodicarbonamide,

and conditioners L-cysteine

Firming agents Maintain crispness and firmness Processed fruits and vegetables Calcium chloride, calcium lactate

Enzyme preparations Modify proteins, polysaccharides Cheese, dairy products, meat Enzymes, lactase, papain, rennet,

and fats chymosin

Gases Serve as propellant, aerate, or create Oil cooking spray, whipped cream, Carbon dioxide, nitrous oxide

carbonation carbonated beverages

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

(Illustration by GGS Information Services/Thomson Gale.)

Food additives