Food manufacturers use additives to make foods more desirable and safe for human consumption. The most important food characteristics affected by additives include flavor, color, stability, texture, spoilage resistance and nutrient fortification. Classified by function, the most common food additives are antimicrobial agents, antioxidants, artificial colors and artificial flavors.
Antimicrobial Agents
Foods that end up spoiled can lose their flavor, visual appeal and in some cases, become hazardous to your health. Harmful microbes might grow on spoiled goods and lead to food poisoning, says Frances Sizer, author of "Nutrition: Concepts and Controversies." The two most common antimicrobial agents used in preventing this are salt and sugar. Both of these household substances have been used for centuries to help preserve meats and both canned and jarred goods. Salt and sugar work by removing water from food, which prevents growth of microbial bacteria.
Antioxidants
Some foods start to go bad once exposed to oxygen in the air via a process called oxidation. This change poses little risk to your health, but adversely affects the food's taste, appearance and nutritive qualities. Antioxidant additives protect food from the chemical process of oxidation and subsequent spoilage. According to author-dietitian Sizer, more than 25 antioxidants are used in preserving foods; the most common being tocopherol, ascorbate and various sulfites. These examples are commonly used in fruits, vegetables and wines.
Artificial Colors
Food and Drug Administration-approved artificial colors enhance the appearance of food and pose no risk to your health. Most commonly, the colors come from natural dyes extracted from vegetables. For example, beta-carotene taken from carrots produces an orange dye, while eggplant produces purple coloring. Various colors can be mixed together to produce the desired appearance for a food product. Also, artificial colors such as tartrazine are found in products with orange or yellow coloring, including sodas and seasonings.
Artificial Flavors
More than 2,000 artificial flavors are currently approved by the Food and Drug Administration, notes Sareen Gropper, author of "Advanced Nutrition and Human Metabolism." These additives reproduce natural flavors and enhance flavor. Monosodium glutamate, among the most common substances used in artificial flavoring, is often seen in Asian cuisine. Another popular artificial flavor, aspartame, is a well-known sugar substitute used in a variety of sugar-free food products.
References
- "Nutrition: Concepts and Controversies"; Frances Sizer; 2010
- "Advanced Nutrition and Human Metabolism"; Sareen Gropper; 2008
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