FOOD ADDITIVES

Food additives are substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance. A few added substances have been utilized for a limited length of time; for instance, protecting sustenance by pickling (with vinegar), salting, likewise with bacon, safeguarding desserts or utilizing sulfur dioxide similarly as with beverages. The use of food additives is only justified when their use has a technological need, does not mislead consumers, and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance the stability of the food.  Flavouring agents are also added to food items just to enhance the taste and the flavour of them. Adding flavour to them also demands some limits i.e, they should be added as per conditions given officially. This numbering plan has now been received and stretched out by the many researchers and organizations to universally distinguish all added substances, paying little heed to whether they are endorsed for utilize.

  • Food additives and their appearance
  • Food additives and technology
  • Flavouring agents
  • Food additives and processed food
  • Food Additives and Ingredients Association

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