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• Anti-Caking Agents


  Substances added to finely powdered or crystalline food products to prevent caking, lumping
• Antioxidants


  Substances used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation
• Emulsifiers - substances which modify surface tension in the component phase of an emulsion to establish a uniform dispersion or emulsion. Examples: Acetic acid ester of mono and diglycerides; Ammonium salt of phosphatidic acid; Brominated vegetable oil; Cholic/Desoxycholic acid; Diacetyl-tartaric acid ester of mono and diglycerides; Diatyl sodium
• Antioxidant Synergist- substances used to interact with antioxidants to produce a total greater than the sum of effects produced by the synergist and the antioxidant individually. Examples: Calcium disodium; Citric acid; Disodium EDTA; Gum guaic (guaiac resin); Isopropyl citrate; Monoglyceride Citrate; Phosphoric acid; Potassium citrate; Sodium citrate
• Antimicrobal Agents - substances used to preserve food by preventing growth of microorganism and subsequent spoilage. Examples: Benzoic acid and its potassium and sodium salts; Dehydroacetic acid and its sodium salt; Erythorbic acid; Metabisulfites of potassium and sodium; Methyl paraben; Nitrate of potassium and sodium; Nitrate of sodium; Prophyl paraben; Propionic acid and its calcium and sodium salt; Ascorbic acid and its potassium, calcium and sodium salts; Sodium or potassium; Sulfur dioxide
• Flavor Enhancers - substances added to supplement, enhance, or modify the original taste and/or aroma of a food without imparting a characteristics taste or aroma. Examples: Disodium guanylate; Disodium inosinate; Glutamic acid; Monoammonium glutamate; Mopotassium glutamate; Monosodium glutamate
• Firming Agents - substances added to precipitate residual pectin, thus strengthening the supporting tissue and preventing its collapse during processing. Examples: Aluminum Sulfate; Calcium carbonate; Calcium Chloride; Calcium lactobionate; Calcium phosphate, monobasic; Calcium sulfate; Magnesium chloride
• Food Acidulants - cids which, when added to food, produce an agreeable sharp or tart taste in the product. Examples: Acetic Acid; Citric Acid; Fumaric Acid; Lactic Acid; Malic Acid; Phosphoric Acid; Tartaric Acid; and their calcium, potassium and sodium salts.
• Flour Treatment Agents/Dough Conditioner- substances added to milled flour, at the mill, to improve its color and baking qualities, including bleaching and maturing agents. Dough conditioners modify starch and gluten, thereby producing a more stable dough. Examples: Acetone peroxide; Ammonium chloride; Ammonium perusulphate; Ammonium phosphate, monobasic; Ammonium phosphate, Ammonium sulfate; Azodicalbonamide; Benzoyl peroxide; Calcium Bromate;Calcium carbonate; Calcium iodate; Calcium lactate; Calcium peroxide
• Humectants - substances incorporated in food to promote retention of moisture, including anti-dusting agents. Examples: Glycerol (Glycerine); Propylene Glycol; Sorbitol; Triacen (Glycerol triacetate)
• Leavening Agents- substances used to produce or stimulate production of carbon dioxide in baked goods to produce a light texture. Examples: Ammonium bicarbonate; Ammonium phosphate, mono- and di- basic; Calcium phosphate, mono-basic; Dried yeast; Glucono-delta lactone; Sodium acid pyrophosphate; Sodium aluminum phosphate; Sodium bicarbonate
• Food Color - substances used to give color or shade to a food. Examples: Annatto extract; Beet powder (dehydrated beets); Beta- carotene; Beta-apo-8' carotenal; Canthaxanthin; Carrot oil; Caramel;Carmine/Cochineal extract; Curcumin; Fruit Juice/Vegetable Juice; Grape skin extract (enocianine); grape color extract; Iron oxides
• Nutrients Supplements - substances that are necessary for human body's nutritional and metabolic process. Examples: Amino acids in the free hydrated or anhydrous form or as the hydrochloride, sodium or potassium salts; Folic Acid (Folacin);
• Surface Finishing Agents - substances used to enhance palatability, preserve gloss or inhibit discoloration of foods, including glazes, polishes, waxes and protective covering. Examples: Beeswax; Cadelila Wax; Carnauba Wax; Castor Oil; Mineral Oil; Petrolatum; Polyethylene glycol; Rice bran Wax
• pH Control Agents - substances added to change or maintain active or basicity, including buffers, acids and alkalies.
• Stabilizers and Thickeners - substances used to produce viscous solutions or dispersions, to give body, improve consistency, or stabilize emulsions including suspending and bodying agents, setting and gelling agents. Examples: Vegetable - Gum arabic (acacia); Gum Guar; Gum \ karaya; Gum tragacanth; Seaweeds Gums like Agar
• Sequestrants – substances which combined with polyvalent metal ions to form a soluble metal complex in order to improve the quality and stability of products.Examples: Calcium acetate; Calcium chloride; Calcium citrate; Calcium diacetate; Calcium diacetate; Calcium disodium; Calcium luconate; Calcium hexa metaphosphate; Calcium phosphate, monbasic
• Sweeteners a. Non-Nutritive Sweeteners substances with less than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. b. Nutritive Sweeteners substances with more than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. Examples: Fructose; Glucose (Dextrose); Lactose; Maltose; Mannitol; Sorbitol; Xylitol
• BHT - Emulation stabilizers for shortening, Potato flakes; Sweet potato flakes, Chewing gum, Chewing gum base, Essential oils, citrus oil flavours, dry flavours, Citrus oils, Partially defatted pork fatty tissues, Vitamin A liquid for addition to food, Parboiled rice, Rice, enriched
• BHA - for Dehydrated potato shreds, Beverages & desserts, Dry breakfast cereals, Dry diced glazed fruit, Dry mixes for beverages & desserts, Emulsion stabilizers for shortening, Potato flakes, Potato granules, Sweet potato flakes, Chewing gum
• AGAR - for Ice cream, Ice cream mix, Ice milk, Ice milk mix
• ALGINIC - Infant Formula, Cottage Cheese, Creamed cottage cheese, Ice Cream, Ice Cream Mix Sherbet
• CALCIUM DISODIUM EDTA - Cabbage, Canned carbonated softdrinks, Canned white potatoes, Clams (cooked, canned), Crabmeat (cooked, canned), Cucumbers pickled, Distilled alcoholic beverages, Dressings, nonstandardized, Egg product that is hard-cooked and consist in a cylindrical shape of egg, Fermented malt beverages; French dressing, Mayonnaise
• CARRAGEENAN - Carrageenan Concentrate: Ice cream, Ice cream mix, Ice Milk, Ice milk mix, evaporated milks sherbet, Infant formula, sour cream
• DIACETYL TARTATIC ESTERS OF MONO AND DIGLYCERIDES - edible fats and oil, Margarine, Fumaric acid-acidulated foods:Dry gelatin dessert, dry beverages base, unrefined cane sugar, syrup or masseruite, cocao fat in noncarbonated beverage containing cocoa
• GELATIN - ice cream, ice cream mix, ice milk, ice milk mix, sherbet, sour cream, upgraded food, cream cheese spread
• FURCELLERAN - Ice cream and ice cream
• DISODIUM EDTA - canned kidney beans, cooked sausages, Canned French dressing, Mayonnaise, ready to eat cereal products containing dried bananas, salad dressing, sandwich spread, sauces
• Raw materials Unclean, insufficiently or inadequately cleaned processing tools, utensils and equipment have been identified as sources of bacterial contamination in processed seafoods (Reij et al. 2003). Utensils and equipment used in processing food should be adequately cleaned, disinfected and properly maintained to avoid the contamination (CAC 1997a).
• Personnel Transfer of microorganisms by personnel particularly with the use of hands, is of vital importance (Chen et al. 2001, Montville et al. 2001, Bloomfield 2003). Low infectious doses of organisms such as Shigella and pathogenic Escherichia coli have been linked to hand contact as source of contamination (Snyder 1998). Poor hygiene, such as improper washing has been identified as a cause of transmission (Reij et al. 2003).
• Water Water, like food, is a vehicle for transmission of many agents of disease and continues to cause significant outbreaks of diseases in developed and developing countries world-wide (Kirby et al. 2003).