FOOD-ADDITIVES.INFO
KNOW WHAT YOU'RE EATING!
The different types of food additive and their uses include:
Anti-caking agents – stop ingredients from becoming lumpy.
Antioxidants – prevent foods from oxidising, or going rancid.
Artificial sweeteners – increase the sweetness.
Emulsifiers – stop fats from clotting together.
Food acids – maintain the right acid level.
Colours – enhance or add colour.
Humectants – keep foods moist.
Flavours – add flavour.
Flavour enhancers – increase the power of a flavour.
Foaming agents – maintain uniform aeration of gases in foods.
Mineral salts – enhance texture and flavour.
Preservatives – stop microbes from multiplying and spoiling the food.
Thickeners and vegetable gums – enhance texture and consistency.
Stabilisers and firming agents – maintain even food dispersion.
Flour treatment – improves baking quality.
Glazing agent – improves appearance and can protect food.
Gelling agents – alter the texture of foods through gel formation.
Propellants – help propel food from a container.
Raising agents – increase the volume of food through the use of gases.
Bulking agents – increase the volume of food without major changes to its available energy.
