Give an Account of the Range and use of Food Additives

... Alex H. 13C 07/03/01 Give an Account of the Range and use of Food Additives Food Additives are natural and synthetic compounds added to food to supply nutrients, to enhance colour, flavour, or texture, and to prevent or delay spoilage. There are four basic types of food additives. Antioxidants retard the oxidation of unsaturated fats and oils, colourings, and flavourings. Oxidation leads to rancidity, flavour changes, and loss of colour. Most of those effects are caused by reaction of oxygen in the air with fats. Emulsifiers are added to food products to keep the oil and water contained in the food, mixed together. Flavour enhancers have little or no flavour of their own, but accentuate the natural flavour of foods. They are often used when very little of a natural ingredient is present. Thickening agents are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby

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