Food Additives, What They Are and Why They Are Used

Flavors - Food Additives, What They Are and Why They Are Used

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There are thousands of different substances that are being added to foods. Their purpose regularly falls into one of four different categories. They keep, replenish or improve nutrients, support a product's freshness or overall quality, help in processing or making ready the food or make the food appear more attractive.

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Flavors

After testing the Food and Drug management (Fda) determines how additives can be used in foods. About 25% of these additives have been used for so long and without any harmful side effects that they are determined inoffensive by the Fda. Most of the additives used in the United States are base items that are absolutely recognizable on the packages. These comprise pepper, salt, sugar, colorings and dyes, baking soda and citric acid.

Those additives that replenish or improve nutrients endeavor to replace vitamins or minerals that are lost in processing. Thus, the idea that raw fruits and vegetables are best than cooked foods is true. Cooking can and does deplete nutrients. Food processors want to enrich their products with additional items that may never have been there to begin with in order to use strong selling words like "fortified" or "enriched." A good example is base salt, which is fortified with iodine or flour which is enriched with vitamins.

Other chemical-sounding nutrients that are added to foods comprise beta carotene (converted to vitamin A in the body), niacinamide (vitamin B3), riboflavin (vitamin B2) and tocopherols (vitamin E). Unless you have an allergic reaction to these vitamins, having them added to the foods that you eat is no more harmful than taking supplements. That is why it is prominent to watch what you are eating, so you know either or not extra vitamins and minerals are absolutely necessary. You can do harm by ingesting too much of a good thing.

We can appreciate that bread contains additives that keep it fresh longer than homemade, but we might be paying a price because of these preservatives. Is it natural for edible substances to last for years? Additives that keep a stock fresh mean that they keep away bacteria, yeast, mold and fungi. Names of these preservatives comprise butyl-, heptyl- or methylparaben (parabens are used more in cosmetics, lotions and deodorants as antibacterials), calcium, sodium or potassium propionate (used mostly to forestall mold in baked products), sodium benzoate (found in foods high in acid, like salad dressings, vinegar, fruit juices and jams, carbonated drinks and condiments) or sodium nitrate (used to fight botulism).

Additives used in processing or food making ready comprise emulsifiers, thickeners and stabilizers. These contribute consistent texture (diglycerides, discrete gums, modified food starch, polysorbates, propylene glycol, sorbitan monostearate and cellulose). Leavening additives operate food volume (calcium phosphate) and pH agents operate acidity (acetic, lactic, phosphoric or tartaric acid and ammonium alginate). Some additives support moisture (glycerine) and some anti-caking agents keep powdered substances from clumping together (iron-ammonium citrate, mannitol, silicon dioxide). This is the price we pay to keep our food looking its very best.

The fourth use of additives make you crave the food by improving their flavor or color. They comprise the flavor enhancers, sweeteners and dyes. Annatto is possibly one of the more base color enhancers used for years in cheeses and butter to turn them yellow. Other color additives comprise the inescapable dyes plus iron oxide, tagetes (from a marigold) and titanium dioxide.

Sweeteners comprise dextrose, fructose and mannitol. High fructose corn syrup is a controversial sweetener that appears in so many foods that it may be easier to list those that don't comprise it. Sugar additives are a whole other topic, but suffice it to say that any additive with a suffix of -tose is most likely a sugar or sugar derivative. Food processors know that adding sweetness to a food will encourage population to eat more of it. Judging by the obesity rate, their success will, ironically enough, shorten the lives of their most loyal customers.

Flavor enhancers, such as monosodium glutamate (Msg), are also controversial. Complaints from many people, who suffer from allergic reactions to this additive, have brought about some changes in labeling. Msg can no longer be grouped in "spices and flavorings." So now food processors use the term "natural flavor," which may comprise Msg minus the attached sodium salt, since glutamates appear simply in many foods. If you have an allergic reaction to any food additive, your work in interpreting labels continues to be a challenge.

Hopefully this sheds some light on the discrete additives and their roles in the processing of your food. Knowledge is power and no matter how paranoid you may be, you still have a choice by reading labels and being more discriminating in your selections. You also have the choice of eating fresh yield and beginning a garden. The good news is that in spite of our obesity and our coach potato lifestyle, we still carry on to live longer than former generations.

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