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Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (smoking), sugar (crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of ultra-processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly in the manufacturing process, through packaging, or during storage or transport.
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation. Potassium bitartrate is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis. Tartaric acid, an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics and is a dihydroxyl derivative of succinic acid.
Sodium stearoyl-2-lactylate is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.
Juicy Fruit is an American brand of chewing gum made by the Wrigley Company, a U.S. company that since 2008 has been a subsidiary of the privately held Mars, Incorporated. It was introduced in 1893, and in the 21st century the brand name is recognized by 99 percent of Americans, with total sales in 2002 of 153 million units.
Trisodium citrate has the molecular formula Na3C6H5O7. It is sometimes referred to simply as "sodium citrate", though sodium citrate can refer to any of the three sodium salts of citric acid. It possesses a saline, mildly tart flavor, and is a mild alkali.
Shasta Beverages is an American soft drink manufacturer that markets a value-priced soft drink line with a wide variety of soda flavors, as well as a few drink mixers, under the brand name Shasta. The company name is derived from Mount Shasta in northern California and the associated Shasta Springs.
An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps (caking) and for easing packaging, transport, flowability, and consumption. Caking mechanisms depend on the nature of the material. Crystalline solids often cake by formation of liquid bridge and subsequent fusion of microcrystals. Amorphous materials can cake by glass transitions and changes in viscosity. Polymorphic phase transitions can also induce caking.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used in its sodium salt form, sodium carboxymethyl cellulose. It used to be marketed under the name Tylose, a registered trademark of SE Tylose.
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is O−OC-CH(OH)-CH(OH)-COO− or C4H4O62−.
In industrial chemistry, a stabilizer or stabiliser is a chemical that is used to prevent degradation.
Mineral ascorbates are a group of salts of ascorbic acid. They are composed of a mineral cation bonded to ascorbate.
Propel Water is an American brand of flavored bottled water that is advertised for having antioxidants and vitamins. It is a beverage product of Gatorade and is marketed by PepsiCo.
Gum base is the non-nutritive, non-digestible, water-insoluble masticatory delivery system used to carry sweeteners, flavors, and any other substances in chewing gum and bubble gum. It provides all the basic textural and masticatory properties of gum.
Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe(CN)6]4−. In its hydrous form, Na4Fe(CN)6 · 10 H2O (sodium ferrocyanide decahydrate), it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity (acceptable daily intake 0–0.025 mg/kg body weight). The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid or exposure to UV light can result in the production of hydrogen cyanide gas, which is extremely toxic.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
Isostar is a sports drink sold in Europe. It is similar to Gatorade and Powerade in that it hydrates and provides energy through glucose. Isostar was first created in Switzerland in 1977.
Canadian health claims by Health Canada, the department of the Government of Canada responsible for national health, has allowed five scientifically verified disease risk reduction claims to be used on food labels and on food advertising. Other countries, including the United States and Great Britain, have approved similar health claims on food labels.
Brummel & Brown is the name of butter spread that was introduced by Van den Bergh Foods in 1994 and now produced by Upfield. In 2000, Brummel & Brown introduced a line of creamy fruit spreads, such as Strawberry Fruit Spread, and Blueberry Fruit Spread. The spread contains 10% nonfat yogurt and 35% vegetable oil. Water is the top listed ingredient in the margarine spread, but not in the fruit spread which lists high fructose corn syrup, water, strawberries, and sugar within its top 7 ingredients.
References
- ↑ "Food Additive Status List". FDA. 26 August 2021.
- ↑ "Cashew oil may conquer cavities. (tooth decay)". Science News. March 23, 1991. Archived from the original on 2012-05-27.
- ↑ "Kapok seed oil". Transport Information Service – www.tis-gdv.de. German Insurance Association.
Scientific: Ceiba pentandra
- ↑ Sources for Bombax kapok:
- Assogba, Gnido Amandine; Fandohan, Adandé Belarmain; Salako, Valère Kolawolé; Assogbadjo, Achille Ephrem (28 November 2017). "Usages de Bombax costatum (Malvaceae) dans les terroirs riverains de la Réserve de biosphère de la Pendjari, République du Bénin". Bois & Forêts des Tropiques (in French). 333: 17−29. doi: 10.19182/bft2017.333.a31465 .
- "Bombax ceiba Red Silk Cotton Tree, Kapok Tree". PFAF Plant Database. pfaf.org.
- ↑ "Meadowfoam | Agricultural Marketing Resource Center". www.agmrc.org.
- ↑ "Mentha Arvensis Oil". May 10, 2006. Archived from the original on May 10, 2006.
- ↑ R. Holser, G. Bost (May 2004). "Hibiscus seed oil compositions". AOCS. 95. Archived from the original on 2007-11-13.
- ↑ "Orange Oil Applications". August 22, 2006. Archived from the original on August 22, 2006.
- ↑ "Pecans as A Health Food". aggie-horticulture.tamu.edu.
- ↑ "Pine Seed Oil". RecipeTips.com.
- ↑ "Virgin pistachio oil". June 19, 2006. Archived from the original on June 19, 2006.
- ↑ "ITERG - Example of innovation support: virgin prune kernel oil". May 13, 2006. Archived from the original on May 13, 2006.
- ↑ "Quinoa: A Potential New Oil Crop". Purdue University. 1993.
- ↑ "Anise". Purdue University. 6 December 1997.
- ↑ "List of Existing Food Additives". www.ffcr.or.jp. The Japan Food Chemical Research Foundation.
