Food Additives


Food additives are substances that are added to food to enhance or preserve its safety, freshness, flavour, texture, or appearance. A few additional substances have been used for a short period of time, such as pickling (with vinegar), salting (as with bacon), preserving desserts, or using sulphur dioxide in the same way as with drinks. Food additives are only justified where there is a technical need for them, they do not deceive consumers, and they serve a well-defined technological purpose, such as preserving the nutritional quality of the food or enhancing the food's stability. Flavouring agents are also used to improve the taste and flavour of foods. Adding flavour to them necessitates certain restrictions, namely, they must be applied in compliance with official guidelines. Many researchers and organisations have now accepted and built on this numbering scheme to uniformly distinguish all additional substances, regardless of whether they are licenced for use.



 


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