Food additives are substances added to food in a specific technical purpose. They are classified according to the function they perform when added to foods: stabilizers, thickeners, gelling agents, anti-caking agents, coating agents, packaging gases and propellants. Only a substance not normally consumed as a food in itself and not used as a characteristic ingredient of food meets the definition of additive. In the European Union (EU), three directives specify the list of additives permitted for use (excluding any other), the list of foods to which these additives can be added and the maximum quantities permitted. When a food additive is permitted in Europe, it has a number E (E for Europe), which is also a way both simple and convenient to label permitted additives in the various languages of the European Union.

Stabilizers

Many foods contain emulsions of oil and water. The emulsions were prepared using substances called emulsifiers that allow water and oil mix. The stabilizers are used in the manufacture of products such as mayonnaise, salad dressings and ice creams to prevent separation of ingredients and preserve their texture and physical properties. The most common stabilizers are locust bean gum and alginate.

Thickeners

Thickeners are added to foods to increase fluid viscosity, they usually consist of carbohydrates such as hydroxypropylmethylcellulose. Thickeners based on carbohydrates allow heated liquid to thicken as a result of absorption of water by starch granules (which are composed carbohydrates) and therefore, their swelling. This process involves the trapping of water molecules in the starch granules and thickening fluid. The thickeners are added to a wide range of foods and sauces.

Gelling

Gelling agents are used to thicken and stabilize the liquid food, and thus give them more texture. Although their function is very similar to that of thickeners, such agents, as their name suggests, form a gel. Gelling agents are usually proteins or carbohydrates, which when dissolved in liquid foods form a three dimensional crosslinked network. The result is a unique aspect of food consisting of, but which is mainly composed of liquid such as jellies, jams and confectionery. The most common gelling agents are pectin and carrageenan.

Anti-caking

Food powder or pellets readily absorb moisture, causing the clumping of particles and lumps. These clots make it difficult to use food powder or granules because they can not be weighed, toast or mixed uniformly. The anti-caking coat food particles and absorb excess moisture. By preventing moisture from reaching the surface of foods, these agents help prevent clotting and to maintain the fluidity of the product. An anti-caking agent most commonly used is calcium silicate, which is used to prevent clumping of table salt or baking powder.

Coating agents

The coating agents give an appearance of both bright and smooth foods and provide a protective coating. They are used for confectionery, fruit and baked goods. The coating agents are the most common beeswax, carnauba wax and fatty acids.

Gas packaging

The packaging gases are used to change the atmosphere in which food is packaged to control ripening, prevent chemical changes and avoid harm. For this, we use a technique known as the modified atmosphere packaging (CAM) which involves replacing the air in contact with food by a mixture of pure gases such as oxygen, carbon dioxide and nitrogen. According to the feed and the desired effect, different preparations of gas are “powered” in the package. Thus, a mixture of carbon dioxide (30-60%) and nitrogen (40-70%) can inhibit the growth of many micro-organisms and halt microbial spoilage of meat and fish, while a mixture of carbon dioxide (20-30%) and oxygen (70-80%) can prevent the red meat discoloring.

Propellants

The pressurized aerosol containers are used to present food fluids as liquid, foam or droplets (or spray). The use of propellants provides the necessary pressure to expel the liquid from the aerosol container. The propellants most frequently used are nitrogen, nitrous oxide and carbon dioxide. Nitrous oxide and carbon dioxide are usually used for products in the form of droplets or foam like whipped cream, cheese and mustard. This is because these agents are dissolved in the liquid food and expand upon the expulsion of the container, resulting in the formation of droplets or foam. Nitrogen does not have the same properties; it is rather used for liquid foods such as oils and syrups.

Some Food Additives Demystified is a post from: Personal Health Blog

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