What are the purposes of food additives?

1. Preservation:

* Antioxidants: Prevent oxidation, which can cause rancidity in fats and oils, discoloration, and loss of vitamins. Examples: Vitamin E, BHA, BHT.

* Antimicrobials: Inhibit the growth of bacteria, yeasts, and molds, extending shelf life. Examples: Sodium benzoate, potassium sorbate, sulfur dioxide.

* Acids: Control pH and inhibit microbial growth. Examples: Citric acid, acetic acid.

2. Appearance and Texture:

* Coloring agents: Enhance natural color or restore color lost during processing. Examples: Caramel color, annatto, beetroot powder.

* Flavorings: Add or enhance flavor. Examples: Spices, herbs, flavor enhancers (MSG), artificial flavors.

* Thickeners and stabilizers: Improve texture and consistency. Examples: Guar gum, xanthan gum, pectin.

* Emulsifiers: Allow oils and water to mix evenly. Examples: Lecithin, mono- and diglycerides.

* Anti-caking agents: Prevent ingredients from clumping. Examples: Silicon dioxide, calcium silicate.

3. Nutritional Value:

* Vitamins and minerals: Fortify food with nutrients that may be lacking. Examples: Vitamin D in milk, iron in cereals.

* Dietary fiber: Increase fiber content, beneficial for digestive health. Examples: Cellulose, psyllium husk.

4. Processing Aids:

* Leavening agents: Produce gas bubbles, making bread rise. Examples: Baking soda, baking powder.

* Enzymes: Break down complex molecules for better processing. Examples: Amylases, proteases.

* Humectants: Attract and retain moisture, preventing dryness. Examples: Glycerin, sorbitol.

5. Other:

* Sweeteners: Add sweetness without calories. Examples: Aspartame, saccharin, stevia.

* Acidulants: Add sourness. Examples: Citric acid, malic acid.

It's important to note that the use of food additives is regulated by government agencies to ensure safety and quality. While some additives can be beneficial, it's always best to consume a balanced diet rich in whole, unprocessed foods.