Table 1.

The composition percentage of additives in different food commodities (Lorenzoni et al., 2012) [5].

Additives	Cereals and Cereal Products (%)	Dairy and Meat Products (%)	Candy and Chocolate (%)	Beverages (%)	Total (o/o)
Flavorings	62.79	37.85	94.42	88.89	78.85
Emulsifiers and stabilizers	41.09	73.56	89.24	44.44	70.73
Acids	20.93	29.85	28.69	94.44	31.62
Natural coloring	37.21	11.85	8.37	63.89	20.94
Artificial coloring	10.08	14.00	28.29	19.44	20.94
Chemical leavening agents	29.46	-	14.34	-	15.81
Preservatives	10.08	22.0	-	75.00	11.11
Anti-caking agents	18.60	2.00	-	-	5.34
Flavor enhancers	16.28	6	-	-	5.13
Humectants	6.98	-	4.38	-	4.27
Sweeteners	-	4.00	3.59	19.44	3.85
Gelling agents	-	-	6.37	-	3.42
Antioxidants	0.78	7.56	-	19.44	2.56
Thickeners	0.78	1.85	1.2	5.56	1.5
Glazing agents	-	2.00	-	-	0.21