Many different types of preservatives and chemicals are found in the food we eat. According to the National Institutes of Health, these additives perform five main functions in our food: they provide a consistent product, increase or preserve the nutritional value of the food, prevent foods from spoiling, control the pH balance of foods and improve the appearance and flavor of foods. Some preservatives and chemicals occur naturally, while others are synthetically produced.
Preservatives
Preservatives keep foods from spoiling and also prevent the growth of bacteria and fungi. In foods that contain fats or oils, preservatives prevent rancidity. Preservatives may be natural foods or artificial chemicals. Natural preservatives include salt, alcohol and vinegar. Chemical preservatives include sodium benzoate or benzoic acid, sodium nitrite, sulfur dioxide, potassium sorbate and other antimicrobial chemicals. Antioxidants include sulfites, vitamin C and vitamin E, and they prevent food spoilage from free radical damage.
Coloring Agents
Color additives are added to foods to make them more appealing. The FDA notes that colors are commonly used to enhance food's natural color, to offset color loss and to produce a consistently colored food product. Food colorings are also added just to make a food more interesting and salable, especially in products aimed at children, like cereals and candy. Food coloring agents include synthetic dyes or pigments that are approved by the FDA as being generally recognized as safe for consumption. Food coloring also comes from natural sources, such as annatto extract and beta-carotene.
Sweeteners
Sweeteners add sweetness to foods and can mask bitterness or improve an otherwise bland product. Natural sweeteners include naturally occurring sugars such as sucrose, fructose and glucose. Sugar alcohols include sorbitol and mannitol. Artificial sweeteners, like saccharin and aspartame, are highly touted as being low-calorie or calorie-free. High-fructose corn syrup, or HFCS, is an extremely common commercial sweetener that has recently caused concerns about obesity. Researchers at Princeton University published results of their study on the effects of HFCS on rats in 2010 in "Pharmacology, Biochemistry and Behavior," which demonstrated the HFCS the rats consumed increased their body fat and triglyceride levels.
Flavor Enhancers
Monosodium glutamate, or MSG, is a salt of the amino acid glutamate. MSG is used as a flavor enhancer and is commonly added to foods to make them more palatable. According to MayoClinic.com, the use of MSG as a food additive has been controversial because it can produce adverse reactions in some people, including headaches, sweating, numbness and tingling, chest pain and nausea.
Other Additives
Emulsifying agents are used in foods to provide an even texture and keep ingredients from separating, such as with peanut butter. Dough strengtheners and leavening agents improve the quality of baked goods. Anticaking agents like silicon dioxide and stearic acid are used to keep ingredients from clumping together. Thickeners, like guar gum and carrageenan, can be added to foods. Humectants attract moisture and prevent foods like breads and cakes from drying out. Vitamins and minerals are added to foods to improve their nutritional value, such as the B vitamins added to flour, vitamin D added to milk and iodine added to table salt.
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