| Anti-caking agents |
used to ensure the free flow in products such as dried milks, icing sugar and table
salt |
| Anti-oxidants |
used to protect food against deterioration caused by exposure to air (oxidation), such as fat rancidity, flavour deterioration or colour
changes |
| Artificial sweetening substances |
some are extremely sweet and used to replace sugar in diet foods, soft drinks and table top sweeteners; others are less sweet and similar sweetness to sugar and are also used to provide bulk in products such as sugar-free sweets and foods for
diabetics |
| Bleaching agents |
used to artificially whiten flour |
| Colours |
used to restore or reinforce colour lost during processing or storage, to give colour to foods that would be colourless otherwise (such as soft drinks) and to ensure uniformity from batch to
batch |
| Emulsifiers |
used to keep two or more substances mixed that would normally separate, such as oil and water. Milk, mayonnaise and salad dressings are typical oil in water emulsions; butter and margarine are water in oil
emulsions |
| Enzymes |
used to break down foods eg. milk into curds and whey |
| Flavour enhancers |
used to improve or bring out the flavour and/or odour in foods without leaving behind their flavours or
odours |
| Flour treatment agents |
used to improve the elastic properties and aid the development of dough. Also accelerates the effect of bleaching agents |
| Food acids |
used to control the actions of other substances and/or to impart a sharp taste. Helps release of carbon dioxide in raising agents and acts as a
preservative |
| Humectants |
used to retain moisture in foods by absorbing water from the air to prevent drying
out |
| Minerals |
to supplement dietary intake |
| Mineral salts |
used to regulate acidity or alkalinity levels for different desired effects, which can include preservation, added/altered tartness, colour retention and to assist raising
agents |
| Preservatives |
used to extend the shelf life of products and prevent the growth of micro-organisms that make food decay and perhaps cause food
poisoning |
| Propellents |
a gas or volatile liquid used to expel foodstuffs from
aerosols |
| Thickeners |
used to increase consistency, alter texture and give
stability |
| Vegetable gums |
to give constant consistency to products so they have better texture
appeal |
| Vitamins |
added to make up for losses during processing and storage |
All the additives in the Australian list are fitted into those categories, however some have other actions as well.
Other actions of additives are described as follows.
|
Anti-foaming agents |
used to reduce or prevent foaming or frothing on
boiling and to reduce scum forming |
| Buffers |
another name for acidity regulators |
|
Bulking agents |
used to increase volume without significantly adding to
the energy levels of the food. Normally used in diet foods but can also be
used to pad out expensive ingredients. Not usually digested and acts as a
source of dietary fibre or roughage |
|
Carriers and carrier solvents |
used to alter a food additive (by dissolving,
diluting or dispersing etc.), without changing its function, to enable easier
use or handling |
| Emulsifying salts |
used to disperse protein so reducing the stringiness in
cooked cheese |
|
Firming agents |
used to make or retain firmness or crispness in fruit and
vegetables and to strengthen gels |
|
Foaming agents |
used to provide a uniform dispersion of gas in a food.
Flavours used to ensure uniformity |
|
Glazing agents |
used to produce a protective coating or to impart a
polish/sheen on the surface of a food such as sweets or citrus fruit |
|
Modified starch |
used for various functions including adding texture,
adding bulk, stabilising and as a thickener |
|
Packaging gases |
used to replace air in the packaging of foodstuffs
susceptible to oxidation but not necessarily shown on food labels |
|
Raising agents |
used to increase the volume of dough's and batters by
promoting gas release or aeration eg. baking powder |
|
Releasing agents |
used to prevent foodstuffs sticking to machinery,
moulds, packaging etc. but not necessarily shown on food labels even
though some may remain in the food |
| Sequestrants |
used to combine with (or chelate) trace metals in the food
and make them inactive |
| Stabilisers |
used to maintain the physical state of a food and to stabilise,
retain or intensify the existing colour of a food, particularly emulsions, and
therefore often used with emulsifiers |