MAJOR FOOD ADDITIVES
Chemical dyes used to color food and drinks; especially popular inmany types of processed foods, beverages, and condiments.
Additives— natural and synthetic— that duplicate the taste of sugar; sometimes called artificial sweeteners.
Replace vitamins and minerals lost in processing.
Allow the smooth mixing of various ingredients without them separating; often seen in peanut butter, chocolate, salad dressings or margarine.
Used to produce uniform texture to help improve what the industry calls ‘mouth-feel’; most popular in frozen desserts, dairy products, cakes, puddings, jams and jellies, and sauces.
Help control acidity and alkalinity of food products and prevent spoilage; mostoftenused inbeverages, frozen desserts, chocolate and baking powder.
Commonly used in bread and other baked goods to add volume.
Prevent oxidation damage to food products.
Help maintain moisture content; most commonly used in products such as soft candies and confectionary.
Maintain crispness and strengthen the structure of food.