When we read the lists of ingredients on food packaging, they sometimes sound more like a chemistry lesson than a recipe! Nowadays, food safety regulations and the demand of consumers for products with a reliable taste and texture mean that many different additives are found in some foods.
Additives perform a variety of useful functions in foods that consumers often take for granted. Some additives could be eliminated if we were willing to grow our own food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. But most consumers today rely on the many technological, aesthetic and convenient benefits that additives provide.
To Maintain or Improve Safety and Freshness: Preservatives slow product spoilage caused by mold, air, bacteria, fungi or yeast. In addition to maintaining the quality of the food, they help control contamination that can cause food borne illness, including life-threatening botulism. One group of preservatives — antioxidants — prevents fats and oils and the foods containing them from becoming rancid or developing an off-flavor. They also prevent cut fresh fruits such as apples from turning brown when exposed to air.
To Improve or Maintain Nutritional Value: Vitamins and minerals (and fiber) are added to many foods make up for those lacking in a person’s diet or lost in processing, or to enhance the nutritional quality of a food. Such fortification and enrichment has helped reduce malnutrition in the U.S. and worldwide. All products containing added nutrients must be appropriately labeled.
Improve Taste, Texture and Appearance: Spices, natural and artificial flavors and sweeteners are added to enhance the taste of food. Food colors maintain or improve appearance. Emulsifiers, stabilizers and thickeners give foods the texture and consistency consumers expect. Leavening agents allow baked goods to rise during baking. Some additives help control the acidity and alkalinity of foods, while other ingredients help maintain the taste and appeal of foods with reduced fat content.
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