Food Additives

Helps to maintain a consistent acid level in food. Important for taste and to prevent aspects like microbial growth

• Emulsifier

• Anti-caking agent

• Artificial Sweetener

• Acid / Acidity regulators / Alkalis

Reduce the tendency to stick together and improve the flow of foods. Prevents clumping of foods

• Artificial Sweetener

• Anti-Caking Agent

• Bulking Agent

• Colours

Retard or prevent the oxidative deterioration of foods

• Anti-Caking Agents

• Emulsifiers

• Antioxidants

• Humectants

Replace the sweetness in food, normally that sugar would provide, without contributing to the energy of the food

• Artificial Sweetener

• Emulsifier

• Flavouring

• Colours

Increases the volume of food without contributing to the energy/calories

• Thickener

• Stabiliser

• Bulking Agent

• Firming Agent

Adds or restores colour to food

• Falvouring

• Colour

• Preservatives

• Mineral Salts

Stops oil and water from separating into layers. E.g may be used in margarine to prevent a layer of oil from forming

• Emulsifiers

• Anti-Caking Agents

• Thickeners

• Firming Agents

Maintains the even dispersion of substances in solid and semi-solid foods. E.g in Tofu

• Emulsifiers

• Humectants

• Firming Agents / Stabilisers

• Gelling Agents

Enhances the existing taste or odour of foods

• Flavourings

• Flavour Enhancers

• Colours

• Glazing Agents

Reduces moisture loss in foods

• Thickeners

• Glazing Agent

• Gelling Agent

• Humectants