| |
Food
Additives
|
Additive
Function/Category |
Examples |
Where
Added |
|
Colouring
Agents |
Natural
or nature-identical |
Annatto,
carotenes, chlorophyll, cochineal, paprika, turmeric, anthocyanins |
Fruit
jams, jellies, and marmalades; ice cream and ice cream mixes,
cheeses; pickles and relishes; butter; liqueurs and cordials |
|
Synthetic |
Tartrazine,
amaranth, allura red, sunset yellow |
Similar
to above |
|
Inorganic |
Titanium
dioxide, iron oxide, silver metal, aluminium metal |
Certain
sugar products, jams; surface colorants of confectionery products |
|
Enzymes |
Carbohydrases |
Amylase,
cellulase, invertase, lactase, pullulanase, pentosanase, glucose
isomerase |
Ale,
beer, malt liquor, cider wine, bread, flour; mash, coffee
and tea extracts, fruit juice; liquid and soft-centred confectionery;
reduced-lactose products; bread, flour, production of dextrins,
maltose; ale, beer, bread, fructose syrups |
|
Lipases |
Lipase |
Dairy-based
flavourings, cheeses, modified fats for dietetic foods, bread,
flour |
|
Proteinase |
Bromelain,
ficin, papain, pancreatin, pepsin, protease, rennin |
Beer,
malt liquor, bread, flour, cheeses, meat-tenderising preparations,
precooked cereals, milk, animal and vegetable hydrolysates,
meat pickles |
|
Preservation |
Catalase,
glucose oxidase |
Oxygen
scavengers used in egg products and dairy products |
|
Carriers
or extractants |
Acetone,
benzyl alcohol, carbon dioxide, ethyl acetate, tributryrin,
mono- and diglycerides, hexane |
Spice
extracts; flavouring preparations; added to coffee and tea
for decaffeination; hops extraction, fats and oils seed meals |
|
Sweeteners |
Aspartame,
mannitol, sorbitol, xylitol, isomalt, sucralose, thaumatin |
Dietetic
foods (low calorie), soft drinks, bakery products, confectionery |
|
Preservatives |
Acetic
acid, ascorbic acid and salts, sodium and potassium nitrates,
sodium and potassium nitrites, wood smoke, benzoic acid and
salts, sulphurous acid and salts, propionic acid and salts,
sorbic acid and salts, ascorbyl palmitate and stearate, BHA,
BHT, citric acid and salts, propyl gallate, tartaric acid |
Meat
and meat products, cured meat and fish products, fish and
fish products, ale, beer, cider, malt liquor, cheeses and
cheese spreads, canned or frozen fruit and vegetable products,
fruit beverages, seafood products, bread and baked goods,
fats, oils, etc. |
|
Bleaching,
maturing, and dough conditioning agents |
Ammonium
persulphate, ascorbic acid, benzoyl peroxide, chlorine and
chlorine dioxide, sodium sulphite, potassium iodate |
Flour,
whole wheat flour, bread, cake mixes, some dough mixes |
|
Anticaking
agents |
Silicon
dioxide, magnesium stearate, cellulose, various calcium salts |
Salt,
baking powder, and other dry mixes and powders |
|
Emulsifying,
gelling, stabilizing, and thickening agents |
Various
plant and microbial gums and polysaccharides and salts thereof,
gelatin, pectin, acetylated monoglycerides, lecithin, methyl
cellulose, various calcium and magnesium salts |
Used
in a wide range of food products from alcoholic beverages
to milk and dairy products, fruit and vegetable products,
to meat and meat products and oils and margarines |
|
Firming
agents |
Aluminium,
calcium, and sodium salts of various acids, for example, aluminium
sulphate of calcium lactate |
Canned
fish and fish products, canned fruit and vegetable products,
pickles and relishes |
|
Glazing
and polishing agents |
Various
gums and waxes, for example, beeswax, gum arabic, mineral
oil, acetylated monoglycerides |
Primarily
confectionery products |
|
Buffering
agents, pH adjusting agents, acid reacting materials, and
water correcting agents |
Acetic
acid and various salts, ammonium aluminium sulphate, ammonium
or calcium hydroxide, citric acid and various salts, salts
of phosphoric acid, cream of tartar |
Baking
powder, cocoa products, cheeses, ice cream mixes, alcoholic
beverages, fruit and vegetable products |
|
Sequestering
agents |
EDTA
and salts thereof, citric acid and its salts, phosphoric acid
and its salts |
Pumping
pickles, alcoholic beverages, canned seafood (lobster, clams,
sea snails, and so forth), dairy products, meat and poultry
products |
|
Starch
modifying agents |
Hydrogen
peroxide, nitric acid, peracetic acid, sodium hydroxide, sulphuric
acid |
Starch |
|
Yeast
foods |
Ammonium,
calcium, potassium and zinc salts of various acids such as
phosphoric, carbonic, and citric |
Flour,
bread, some alcoholic beverages, bacterial starter cultures |
 |
Sources
Solomon, H. K. and W. W. Woys. Encyclopedia of Food
and Culture, vol. 1. New York: Charles Scribner’s Sons,
2003. |
|
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