Table 2.
Types of food additives and their functions as described by European Food Safety Agency (EFSA) in Regulation (EC) No 1333/2008.
| Function | |
|---|---|
| Sweeteners | Increase the sweetness (can be added or table-top) |
| Colors | Add or restore color |
| Preservatives | Prolong shelf-life by inhibiting microbial deterioration or the growth of pathogens |
| Antioxidants | Prolong shelf-life by inhibiting oxidative deterioration (e.g., color changes or rancidity) |
| Carriers | Physically modify a compound to ease its application/handling, without compromising the activity of the added compounds and having no technological effect by themselves |
| Acids | Increase the acidity and/or impart a sour taste |
| Acidity regulators | Alter/control the pH of a foodstuff |
| Anti-caking agents | Reduce particle agglomeration |
| Anti-foaming agents | Prevent/reduce foam formation |
| Bulking agents | Increase the volume of a foodstuff without significantly increasing its energetic value |
| Emulsifiers | Ease the formation/maintenance of an homogenous mixture of two immiscible phases |
| Emulsifying salts | Convert cheese proteins into a dispersed form contributing to an homogenous distribution of other components (e.g., fat) |
| Firming agents | Either keep fruit and vegetables firm/crisp or produce/strengthen gels |
| Flavor enhancers | Enhance taste/odor |
| Foaming agents | Ease the dispersion of a gaseous phase in a liquid/solid |
| Gelling agents | Form a gel and improve texture |
| Glazing agents (including lubricants) | Give a shiny appearance or provide protective coating |
| Humectants | Prevent drying or promote the dissolution of powders in an aqueous media |
| Modified starches | Chemically treated edible starches |
| Packaging gases | Gases (not air) introduced into containers before placing the foodstuff in them |
| Propellants | Gases (not air) that expel a foodstuff from a container |
| Raising agents | Release gas therefore increasing the volume or a dough or batter |
| Sequestrants | Complex metallic ions |
| Stabilizers | Maintain the physico-chemical state of a foodstuff |
| Thickeners | Increase the viscosity |
| Flour treatment agents | Improve the baking quality of flours/doughs (non-emulsifiers) |