Understanding food ingredient additives

 Enzymes such as rennet are naturally found in many cheeses. They add a reaction to the curing of the cheese to prevent the curdling of the milk in the cheese aging process. Other enzymes are papain which can be found in papaya and lactase which is naturally found in milk, daily products, cheeses and meat tenderizers. Here we have artificial and natural food flavors, flavor enhancers, food colors and polyols (sugar alcohols) as well as sweeteners in this group of additives. These food ingredients commonly consist of high fructose corn syrup, butter flavorings, extracts, sucrose (table sugar), xylitol, methyl salicylate (wintergreen), ascorbic and citric acids, caffeine, erythritol, monosodium glutamate (MSG) and mannitol. These additives provide sweetness to foods and beverages as well as aid in removing bitter flavors that would otherwise be present. They also enhance color, flavors and offset any color changes that may occur due to exposure of light. Foods these additives are commonly found in are energy drinks, coffee, tea, chocolate, cocoa, carbonated beverages, soups, bouillon cubes, cured meats, flavored rice, snack foods, soups, maple syrup, candies, cereals, yogurts, cheeses, salad dressings, desserts, fruit spreads, juice concentrates and molasses. Leavening agents are usually added to baked goods to let foods rise while others absorb moisture from forming clumps in the ingredients. Sodium bicarbonate or baking soda, calcium carbonate, ammonium sulfate, yeast, confectioner’s sugar, salt, citrate, calcium silicates are just some examples that are found in baked goods, breads and cake mixes.View the list »
Understanding food ingredient additives

Nutrition newsletter

Food ingredient additives can be simply explained as chemical compounds that are added to food. Many of these ingredients have been added to foods for decades and serve many different functions.

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Without some of these additives many foods would not be considered edible. These added ingredients are regulated by the U.S. Food and Drug Administration (FDA) to ensure they are labeled properly as well as safe for consumers to eat. There are strict standards that need to be followed before permitting the addition of any food additive to foods and beverages designated for consumption.

Some of these compounds everyone can identify with. There is dihydrogen oxide (H2O) which is just water or sodium chloride (NaCl) we all know as salt or sodium. Other additives are natural such as fructose that is found in many fruits and beta carotene which is derived from carrots that provide some heath benefits.

Preservatives are added to help maintain freshness, prevent spoilage and can actually reduce risks of foodborne illnesses. Spices, sweeteners, artificial and natural flavors are added solely to enhance the taste of many foods.

Leavening agents, stabilizers, emulsifiers and thickeners are added to provide smooth, light and airy textures to carious foods. Artificial colors may be added just to make foods more appealing to the eye.

See the attached list for more food additives and what foods they are commonly found in and the purposes they serve when added to foods and beverages.

© 2013 Beverly Mucha / All Rights Reserved

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View the list
  •  Leavening agents are usually added to baked goods to let foods rise while others absorb moisture from forming clumps in the ingredients. Sodium bicarbonate or baking soda, calcium carbonate, ammonium sulfate, yeast, confectioner’s sugar, salt, citrate, calcium silicates are just some examples that are found in baked goods, breads and cake mixes.
  •  Here we have artificial and natural food flavors, flavor enhancers, food colors and polyols (sugar alcohols) as well as sweeteners in this group of additives. These food ingredients commonly consist of high fructose corn syrup, butter flavorings, extracts, sucrose (table sugar), xylitol, methyl salicylate (wintergreen), ascorbic and citric acids, caffeine, erythritol, monosodium glutamate (MSG) and mannitol. These additives provide sweetness to foods and beverages as well as aid in removing bitter flavors that would otherwise be present. They also enhance color, flavors and offset any color changes that may occur due to exposure of light. Foods these additives are commonly found in are energy drinks, coffee, tea, chocolate, cocoa, carbonated beverages, soups, bouillon cubes, cured meats, flavored rice, snack foods, soups, maple syrup, candies, cereals, yogurts, cheeses, salad dressings, desserts, fruit spreads, juice concentrates and molasses.
  •  Enzymes such as rennet are naturally found in many cheeses. They add a reaction to the curing of the cheese to prevent the curdling of the milk in the cheese aging process. Other enzymes are papain which can be found in papaya and lactase which is naturally found in milk, daily products, cheeses and meat tenderizers.
  •  An emulsifier enhances the texture of foods to ensure smoothness. They also help prevent ingredients from separating from each other. They help produce a uniform texture and consistency in foods. Examples of emulsifiers are gelatins, soy lecithin, carrageenan, cellulose, mono and diglycerides, whey, hydrogenated oils and xanthan gum. These additives are commonly found in foods such as puddings, gelatins, dressings, peanut butter, chocolate, sauces, baked goods, daily products, margarine and frozen desserts.
  •  Preservatives help to maintain the freshness in foods and beverages. It also aids in slowing the process of ingredient breakdown which can lead to food spoilage. Some preservatives are ascorbic acid, nitrites, citric acid, sodium benzoate, hydrogenated oils, butylated hydroxytoluene (BHT) and nitrates. These additives can usually be found in dressings, oils, margarines, cereals, baked goods, cheeses and cured meats.
  •  Fats and oils are added to foods to provide creamy textures, added taste by enhancing flavor and enticing aromas. Some common additives are soybean oil, canola oil, food starches, olive oil, sunflower oil, hydrogenated and non-hydrogenated oils and xanthan gum. These fats and oils are usually added to baked goods, peanut butter, dressings, dairy products, margarine, vegetable shortening, cake mixes and candies.
View the list
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Writing has been a part of Beverly Mucha's life ever since grade school and continued on through nursing school and business school. She feels the written word is an educational experience that is best when spread around. Her goal is to share the wealth of knowledge she has on many levels, from...

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