Abstract
Food additives are discussed from the food technology point of view. The reasons for their use are summarized:
(1) to protect food from chemical and microbiological attack;
(2) to even out seasonal supplies;
(3) to improve their eating quality;
(4) to improve their nutritional value.
The various types of food additives are considered, e.g. colours, flavours, emulsifiers, bread and flour additives, preservatives, and nutritional additives. The paper concludes with consideration of those circumstances in which the use of additives is (a) justified and (b) unjustified.
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