Food Additives and Why They Are Used

Whether you are a professional chef or just enjoy cooking on your own, you will want to be aware of the different food additives used. These additives can make a big difference to the taste of your food and are used in many ways. Some of these additives include Preservatives, Sweeteners, and Sulfites.



emulsifiers are used in food additives to improve texture and flavor. They may be natural or synthetic, and are widely used in many foods. However, recent studies question the safety of these additives. They may cause a change in the microbiota of the gut, which can increase inflammation. They also increase blood sugar levels, increase the risk of obesity, and affect gastrointestinal health, browse around this site.

Some of the more common emulsifiers include guar gum, gellan gum, and carrageenan. These are commonly used in processed foods, such as ice cream, salad dressings, and chocolate.

The use of emulsifiers in food additives is regulated by the U.S. Food and Drug Administration (FDA), which generally recognizes them as safe. However, recent studies have raised concerns about the safety of some emulsifiers.

Flavor enhancers

Adding flavour enhancers is a common way of modifying the taste of food. But, the ingredients used for this purpose are not entirely natural, and they are also not a substitute for other natural flavors. It is important to be aware of these ingredients. Some are considered safe and harmless, while others can cause health problems.

Monosodium glutamate (MSG) is one of the most common flavor enhancers. This food additive enhances the taste of protein-rich foods. It is also used in processed foods and sausages. However, the additive has been banned from infant foods in Australia and New Zealand. The additive can cause health problems in some people, including dizziness, headaches, heart palpitations, and fatigue.

Sodium aspartate is another flavor enhancer. It is used in processed foods and soups. It is also used in instant noodles. It is also found in some oysters.


Using food additives is an important way to make food safer and to extend its shelf life. They can also enhance the taste, look and texture of a food. They can act as a thickener or gelling agent, colouring agent or sweetener.

Food preservatives are used to prevent the deterioration of food caused by microorganisms. They can be natural or chemical. They can also prevent the oxidation of fats or oils in the food.

Preservatives are usually added to food during processing. They are designed to be absorbed by an organism, which in turn prevents food spoilage or foodborne illnesses.

Some natural food preservatives include sugar, salt, and alcohol. Some natural enzymes such as bacteriocins are also used as preservatives. These are produced during fermentation.


Adding sweeteners to foods can help people control their caloric intake and reduce their risk of developing diabetes, obesity and tooth decay. Food additives can also help slow down the decomposition of food caused by yeast and mould.

Sweeteners are a class of food additives that add bulk, sweetness and a number of other properties to food. They are mainly made up of sugar, but are also derived from other naturally occurring substances.

The Food and Drug Administration (FDA) has approved several artificial sweeteners, including aspartame, sucralose and saccharin. Saccharin is an intense sweetener that has been approved by the FDA for many applications, including chewing gum, non-alcoholic beverages, and certain types of soft drinks.

The food industry has promoted artificial sweeteners as a low-cost alternative to sugar. However, the use of these products has been linked to several health problems, including bladder cancer.


Currently, sulfites are legally used in many foods and beverages. However, they may be harmful to those who are sensitive to them.

Sulfite levels in foods range from zero to three thousand parts per million (ppm) on a dry weight basis. Some foods are listed by Health Canada as having a maximum sulfite concentration of 5000 ppm.

In Canada, foods containing more than 10 ppm of sulfite must be listed on the package label. Foods with less than 10 ppm are considered safe for most people. But, there are reports that people with sulfite sensitivity may experience hay fever, urticaria, or allergic reactions such as hives.


Sulfites are used in food and beverage to preserve their freshness and color. Sulfites are present naturally in wine, beer, and processed fruits and vegetables.