Food additives

Food additives are substances or mixtures that are added to foods during manufacture, storage, and packing.

Some functions are commonly used additives in foodstuffs such as:

1. coloring substances

Is a material that could give color to food, so food is lebihh interesting. Example: tartzine, erythrocytes, blue diamonds, green FCF, and brown HT.

2. sweeteners

Useful to give a sweet taste to foods. Artificial sweeteners have virtually no nutritional value. Example: aspartame, saccharin, dulsin, sodium cyclamate, and sorbitol.

3. preservatives

Is a material that can prevent or inhibit the fermentation. Acidification or other decomposition of food caused by microorganisms. example: Butyl hydroxy anisole (BHA) and butyl hydroxy toluene (BHT), benzoic acid, sodium benzoate, and propionic acid.

4. flavoring substances

Can provide, add to, reinforce the flavor and aroma of food. Example: isoamil acetate (banana flavor), isoamil valerate (apple flavor), butyl butyrate (pineapple flavor), isobutyl propionate (rum flavor), and monosodium glutamate (MSG) as a flavor enhancer.

5. antioxidants

Is a useful material to prevent or inhibit the oxidation reaction to food.

6. Emulsifier, thickener

additives are substances that may help the formation or stabilization of a homogeneous dispersion system on food.

7. Flour bleaching agents and embankment

These additives can accelerate the maturation process of bleaching or flour so that it can improve the quality of roasting.

8. Acidity regulator substances

These additives can pickle, neutralize, and maintain the acidity of food.

9. An anti-glob

This additive can prevent clumping of food in the form of powder.

10. hardening agent

These additives can amplify or prevent softening of food.

11. Sekuestran

Is a material that binds the metal ions are present in the diet.

12. nutrition enhancer

Additives that are added are amino acids, minerals, or vitamins to improve nutrition.