types of additives

• Preservatives:

  They prevent microbiaI growth which causes food spoilage and reduces shelf life

  Examples are nitrite (E249) and nitrate {E252} added to cured meats, bacon and ham.
• Antioxidants

  They prevent rancidity and the browning of cut fruit caused

  by oxidation.

  An example is ascorbic acid (E300) added to cartons of fruit juice
• Colours

  They restore the original colour of a food lost through processing

  or storage. This is done to ensure quality control and obtain a unified

  colour for each batch during production, lt also helps to enrich or Intensify an existing colour or give additional colour to food which would otherwise be unattractive, There has been concern over the use of particular colours which have proved to contribute towards behavioural problems associated with hyperactivity in children.
• Colour is added to tinned vegetables to restore the natural colour lost during processing
• Flavour enhancers

  They bring out the natural flavour in some processed foods.

  An example Is monosodium glutamate (E612)
• Sweeteners

  These are used in small amounts to intensify the sweetness of a product. They are used in cordial drinks and diet foods. Examples are sorbitol and sucralose
• Anti-caking agents

  They allow for free movement of dried foodstuffs
• Emulsifiers help mix ingredients together that would otherwise normallyseparate

  An example is lecithin (E322).
• stabilisers prevent ingredients from separating again

  an example is locust bean gum
• gelling agents are used to change the consistency of a food product

  an example is pectin (E440) used in commercial jam making
• thickeners improve viscosity and help give more body to the product