In the production of various foods, a variety of additives are used. These are used to change or enhance some aspect of the food, either to make it more appealing to eat or to make it last longer so it can be stored or transported, though some types are used to change the chemistry of some foods and affect the final product. The various types of food additives can be loosely classified into a few categories based on the effects they have on the food’s appearance, taste, texture, preservation, and chemistry.
Some food additives are intended to improve the appearance of the food so that it appears more appetizing, resembles the product more closely, or reflects a company’s marketing identity. Food colorings, which can be natural or artificial and give a food a color it doesn’t normally have, and color retention chemicals, which help a food keep its natural color after processing, are examples of these additives. Glazing agents can also be used to create a stable glossy or sugary surface.
Certain types of food additives are used to help preserve a food so that it stays fresh for longer on the shelf or in the pantry. Preservative chemicals that help to ward off bacteria and molds that could spoil the food, as well as ingredients that raise the acid content of the food so that any bacteria already present is destroyed, are examples of this type of additive. By sealing the surface and preventing air from penetrating the food, a glazing additive can also help to preserve it. Antioxidant additives are used in foods that contain oils or other ingredients that could go rancid if exposed to oxygen; they slow or prevent oxygen from bonding with the food’s molecules.
A variety of food additives are used to enhance the flavor and intensity of foods that have lost flavor or intensity during the preparation or packaging process. Monosodium glutamate (MSG) and other flavor enhancers add salt-like additives or other ingredients to help bring out the natural flavors of the food. Some additives enhance flavors without the complications of incorporating the natural ingredient, such as using a lemon flavoring rather than adding actual lemon juice, which could affect the product’s acidity.
Different types of food additives can also change the texture of the food. In baked goods, humectants are commonly used to keep a product moist and prevent it from drying out over time. Anti-caking additives prevent powdered or shredded products from clumping together. To develop the texture of a mixture, especially liquids, stabilizers and thickeners can be used.
Finally, there are a variety of food additives designed to aid in the chemical processes required to quickly produce consistently high-quality foods. Emulsifiers, for example, can bind two ingredients that would otherwise not mix together, such as oil and water in salad dressings. Bulking agents can be used to boost the volume of food without sacrificing any of the nutrients. Acidity regulators are used to change the amount of acid in a product so that it can be better preserved, have a more acute flavor, or have less tang from acids like vinegar.