What are the Main Types of Food Additives?
Although it may seem reasonable to believe that the practice of using chemicals to enhance or preserve the qualities of food is a modern idea, it is, in fact, far older. The ancient Chinese people knew nothing about the properties of ethylene and propylene released by burning paraffin wax. Nevertheless, they discovered that doing so helped fruit to ripen sooner. Likewise, the Romans found that adding alum to their bread made it whiter, while the Egyptians used saffron to colour certain foods. Today, the use of food additives is widespread. These consist of many different types, each with its particular purpose.
While many still enjoy the largely unmodified fresh produce from butchers, greengrocers, and fishmongers, most of the food consumed today has undergone processing. Today is the age of fast food outlets and the microwave dinner in which most of the dishes are pre-prepared and require only cooking or reheating. However, that convenience would not be possible without the means to ensure the safety and quality of those processed products. Examine any of their labels, and you will find a list of the additives included for various reasons.
In some cases, their purpose is self-explanatory and is intended to maintain or enhance a product’s visual appeal. For example, colourants are often used to counteract the tendency of some foods to fade during cooking or to enrich their natural colour. Turmeric, saffron, and the extracts of beetroot and carrots are examples of naturally occurring pigments commonly added to foods. In addition, several synthetic dyes have gained acceptance by safety authorities and are identified by FD&C or E numbers.
Antioxidants also have a role as food additives and are often of natural origin. The citric acid and ascorbic acid (vitamin C) in citrus fruits help prevent oxidation and the rancid taste that accompanies while providing a source of a valuable micronutrient. Incidentally, these fruit acids and their sodium salts are components of a product developed to prevent the post-mortem blackening that often occurs in crustaceans such as prawns. While the process, which is known as melanosis, does not affect its taste or safety, consumers are unlikely to purchase discoloured seafood. Similar products act to preserve the natural colours of other fish.
Other additives include anti-caking agents to ensure a smooth consistency and pH modifiers to maintain the desired level of acidity. Humectants retain moisture, and preservatives inhibit bacterial growth and spoilage. In addition, thickeners are often used to enhance the texture and consistency of a product, while flavour enhancers can help to restore any taste lost during processing. Monosodium glutamate is a typical example of the latter. Although it is obtained from natural sources, including parmesan cheese, tomatoes, and sardines, it attracted much controversy when first introduced.
Among the other food additives to arouse concerns were artificial sweeteners. Aspartame and saccharine still attract bad press, and some countries are expressing doubts about corn syrup and its possible connection to obesity. Fortunately, regulatory bodies, such as the WHO, EU, and FDA have mandated standards regarding what may and may not be added to our food.
Tequisa products comply strictly with all international requirements. Our company also strives to ensure that all the ingredients used to manufacture additives are obtained from natural sources.
