Additive substances or food additive are substances added to food intentionally and small amount to increase food quality, such as color, taste, appearance, and preservation period.
Additive substances are made of either natural substances or artificial substances.
|Types of addtive substance:|
a. prevervatives (benzoic acid)
b. sweetener (saccharine)
c. food coloring (tartrazine)
d. food enhancers (MSG)
The followings are some example of additive substances based on their function.
- Preservative is used to lengthen perservation period (In food industry), i.e. benzoic acid, propionic acid, nitrate, and nitrite.
- Antioxidants is used to prevent enzymatic browning process of fruits and vegetables. i.e ascorbic acid and salt, and tocopherol (provitamin E).
- Emulsifier, flavor enhancers, and thickeners are used to improve homogeneity, stability, and appearance, i.e monoglyceride, diglyceride, lechitin, and starch.
- Coloring is added to food to make it more attractive, i.e. amaranth, indigotin, carotene, tartrazine.
- Flavor enhancers is used to increase taste and as sweetener, i.e MSG (monosodium glutamate), saccharine, aspartame, and sulfamic acid.