Food additives

• humectants:

  used to absorb moisture from the atmosphere and prevent food from drying out and becoming hard and unpalatable.
• anti-caking agents:

  added to powdered products to ensure that no clumping occurs and the product flows freely.
• thickeners:

  used to make food more viscous and ensure a consistent texture. Thickeners are based on starch and modified starch.
• colourings and flavourings:

  used to restore colour lost during processing or to enhance the physical appearance of the food. restores the flavours and odour lost through processing, maintain uniformity, and make food more palatable.
• preservatives:

  used to inhibit the growth of moulds, bacteria, yeasts and viruses in foods and thus prevent deterioration and spoilage.