What roles do food additives play in the colour and flavor of preservation some items?

* Pigments: These are natural or synthetic substances that impart color to food. They can be used to enhance the natural color of food, or to create new colors. Some common pigments include:

* Carotenoids: These are pigments that give fruits and vegetables their yellow, orange, and red colors.

* Anthocyanins: These are pigments that give fruits and vegetables their blue, purple, and red colors.

* Chlorophyll: This is the pigment that gives plants their green color.

* Dyes: These are synthetic chemicals that are used to color food. They are often used in place of pigments, because they are more stable and can be used in a wider variety of applications. Some common dyes include:

* FD&C Red No. 40: This is a red dye that is used in a variety of foods, including candy, soda, and baked goods.

* FD&C Yellow No. 5: This is a yellow dye that is used in a variety of foods, including candy, soda, and butter.

* FD&C Blue No. 1: This is a blue dye that is used in a variety of foods, including candy, soda, and ice cream.

Flavor:

* Flavor enhancers: These are substances that enhance the flavor of food without adding any significant amount of calories or nutrients. Some common flavor enhancers include:

* Monosodium glutamate (MSG): This is a flavor enhancer that is used in a variety of foods, including soups, sauces, and meat products.

* Disodium inosinate: This is a flavor enhancer that is used in a variety of foods, including meat products, soups, and sauces.

* Disodium guanylate: This is a flavor enhancer that is used in a variety of foods, including meat products, soups, and sauces.

* Artificial flavors: These are synthetic chemicals that are used to create flavors in food. They are often used in place of natural flavors, because they are more consistent and can be used in a wider variety of applications. Some common artificial flavors include:

* Ethyl vanillin: This is an artificial flavor that is used to create the flavor of vanilla.

* Methyl salicylate: This is an artificial flavor that is used to create the flavor of wintergreen.

* Cinnamaldehyde: This is an artificial flavor that is used to create the flavor of cinnamon.

Preservation:

* Antioxidants: These are substances that help to prevent food from spoiling. They do this by slowing down the process of oxidation, which is the chemical reaction that causes food to rot. Some common antioxidants include:

* Vitamin C: This is an antioxidant that is found in a variety of fruits and vegetables.

* Vitamin E: This is an antioxidant that is found in a variety of vegetable oils and nuts.

* Butylated hydroxyanisole (BHA): This is a synthetic antioxidant that is used in a variety of foods, including cereals, crackers, and potato chips.

* Butylated hydroxytoluene (BHT): This is a synthetic antioxidant that is used in a variety of foods, including cereals, crackers, and potato chips.

* Antimicrobials: These are substances that kill or inhibit the growth of microorganisms, such as bacteria, yeast, and mold. They are used to prevent food from spoiling. Some common antimicrobials include:

* Sodium benzoate: This is an antimicrobial that is used in a variety of foods, including soft drinks, jams, and jellies.

* Potassium sorbate: This is an antimicrobial that is used in a variety of foods, including cheese, yogurt, and wine.

* Calcium propionate: This is an antimicrobial that is used in a variety of foods, including bread, tortillas, and baked goods.