Adding ingredients to foods for purposes other than nutrition has been going on for centuries as a means of increasing shelf life. However, the ingredients used long ago occurred in nature, while ingredients in today's food additives are primarily chemical-based or treated with chemicals. These ingredients are added to improve or enhance a food's color, texture, taste and sometimes their nutritional value. However, many non-nutritive additives can be a health hazard.
Preservatives
Usually the ingredients in food additives are used in small quantities, as is the case with preservatives. This is a positive because of the potential impact on health. Examples of preservatives include acetic acid, a chemical that gives vinegar its tart taste and odor; and BHA and BHT, synthetic chemicals that retard rancidity in foods containing fats and oils. Calcium and sodium propionate are minerals added to prevent mold in baked goods. Natamycin, or pimarcin, is an antimicrobial used to prevent mold in cheese.
Sweeteners
Sweeteners include amylase, a natural enzyme that converts starch into sugar, that is added to baked goods to improve taste. Aspartame, marketed as Equal and NutraSweet, is a combination of amino acids and methanol, a chemical known to cause cancer and neurological problems, according to the Center for Science in the Public Interest. Corn syrup is essentially dextrose, a natural sugar, treated with acids or enzymes, but it has no nutritional value.
Thickening Agents
Thickening agents are used to increase the density of food products, to make food more palatable, easier to eat or to provide bulk. Gelatin, an animal protein, is often added to yogurt, ice cream and cheese spreads. Gums such as guar, karaya, locust bean and xanthan are derived from plants, seaweed and bacteria, and are used to keep oil and water from separating and to thicken foods such as pudding and salad dressings.
Texturizing Agents
Texturizers add texture to foods to increase palatability. Maltodextrin, a starch made from chains of glucose molecules, is treated with enzymes, heat or acids and added to processed foods to simulate fiber or a fiber-like texture. Pectin, a carbohydrate derived from plants, fruits and vegetables, provides a gel-like texture to jams and jellies. Carboxymethylcellulose is another plant-derived carbohydrate that adds texture in foods like ice cream, pie filling, icing and jelly.
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