1. Types of food additives
Domina Petric, MD

2. Additives can be divided into
preservatives
nutritional additives
flavoring agents
coloring agents
texturizing agents
miscellaneous additives
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

3. INS system
The International Numbering System for Food Additives is a European-based naming system for food additives.
It is aimed at providing a short designation of what may be a lengthy actual name.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

4. E system or E numbers E numbers are commonly found on food labels.
E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.
E numbers are commonly found on food labels.
Their safety assessment and approval are the responsibility of the European Food Safety Authority.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

5. Preservatives
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

6. Antimicrobials Antioxidants Antibrowning agents
Preservatives
There are three types of preservatives used in foods:
Antimicrobials
Antioxidants
Antibrowning agents
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

7. Antimicrobials
The antimicrobials, with E and INS numbers ranging from 200 to 290, are used to check or prevent the growth of microorganisms.
Antimicrobials play a major role in extending the shelf-life of numerous snack and convenience foods.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

8. Antioxidants
The antioxidants (INS and E300-E326), are used to prevent lipid and/or vitamin oxidation in food products.
They are used primarily to prevent autoxidation and subsequent development of rancidity and off-flavor.
They vary from natural substances (vitamins C and E) to synthetic chemicals (butylated hydroxyanisole and butylated hydroxytoluene).
The antioxidants are especially useful in preserving dry and frozen foods for an extended period of time.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

9. Antibrowning agents
Antibrowning agents are chemicals used to prevent both enzymatic and nonenzymatic browning in food products, especially dried fruits or vegetables.
Vitamin C (E300), citric acid (E330) and sodium sulfite (E221) are the most commonly used additives in this category.
These additives are classified as either antioxidants or preservatives in the INS system, but retain the same numbers as in the E system without the E.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

10. Nutritional additives
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

11. Nutritional additives
Vitamins (also used in some cases as preservatives) are commonly added to cereals and cereal products to restore nutrients lost in processing or to enhance the overall nutritive value of the food.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

12. Nutritional additives
The addition of vitamin D to milk and of B vitamins to bread has been associated with the prevention of major nutritional deficiencies in the United States.
Minerals such as iron and iodine have also been of extreme value in preventing nutritional deficiencies.
The primary use of minerals is in cereal products.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

13. Nutritional additives
Amino acids and other proteinaceous materials are not commonly used in foods.
Lysine is sometimes added to cereals to enhance protein quality.
Proteins or proteinaceous materials such as soya protein are also sometimes used as nutritional additives, although they are most commonly used as texturizing agents.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

14. Nutritional additives
Fiber additives have seen increased popularity in recent years with the increase in consumer interest in dietary fiber.
Various cellulose, pectin and starch derivatives have been used for this purpose.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

15. Nutritional additives
Fiber additives are not well defined and in reality have little or no direct nutritional value, although they do have indirect nutritional benefits.
In some cases, fiber additives also provide improved texture to food products and are categorized in the INS and E system as bulking agents, thickeners or stabilizers.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

16. Coloring agents
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

17. Coloring agents
Most coloring agents are used to improve the overall attractiveness of the food.
A number of natural and synthetic additives are used to color foods.
In addition, sodium nitrite is used not only as an antimicrobial, but also to fix the color of meat by interaction with meat pigments.
The colors are included in the E system as E100-E180 and in the INS as
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

18. Flavoring agents
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

19. natural and synthetic flavors
Flavoring agents
Flavoring agents comprise the greatest number of additives used in foods.
There are three major types of flavoring additives:
sweeteners
natural and synthetic flavors
flavor enhancers
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

20. Sweeteners
The most commonly used sweeteners are sucrose, glucose, fructose and lactose.
Sucrose is the most popular.
These substances are commonly classified as foods rather than as additives.
The most common additives used as sweeteners are low calorie or non caloric sweeteners such as saccharin and aspartame.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

21. Flavors
There are more than 1700 natural and synthetic substances used to flavor foods.
These additives are, in most cases, mixtures of several chemicals and are used to substitute for natural flavors.
In most cases, flavoring agents are the same chemical mixtures that would naturally provide the flavor.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

22. Flavor enhancers
Flavor enhancers (INS and E620-E640) magnify or modify the flavor of foods and do not contribute any flavor of their own.
Flavor enhancers, which include chemicals such as monosodium glutamate (E621) and various nucleotides (E626-E635), are often used in Asian foods or in soups to enhance the perception of other tastes.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

23. Texturizing agents
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

24. Texturizing agents
Texturizing agents are used in the greatest total quantity.
These agents are used to add to or modify the overall texture or mouthfeel of food products.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

25. Emulsifiers
Emulsifiers (INS and, primarily, E431 and E495) include natural substances such as lecithin (INS 322 and E322), monoglycerides and diglycerides as well as several synthetic derivatives.
The primary role of these agents is to allow flavors and oils to be dispersed throughout a food product.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

26. Stabilizers
Stabilizers include several natural gums such as carrageenan as well as natural and modified starches.
These additives have been used for several years to provide the desired texture in products such as ice cream and are now also finding use in both dry and liquid products.
They are also used to prevent evaporation and deterioration of volatile flavor oils.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

27. Phosphates
Phosphates (E338-E343) are often used to modify the texture of foods containing protein or starch.
These chemicals are especially useful in stabilizing various dairy and meat products.
The phosphates apparently react with protein and/or starch and modify the water-holding capacity of these natural food components.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

28. Dough conditioners
Dough conditioners such as steroyl-2-lactylate and various humectants such as sodium silico-aluminate are also used as texturizing agents under very specific conditions.
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

29. Miscellaneous additives
chelating agents
enzymes
anti-foaming agents
surface finishing agents
catalysts
various solvents, lubricants and propellants
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.

30. References
Branen AL, Haggerty RJ. Introduction to Food Additives. In: Branen AL et al. Food Additives. Marcel Dekker;2002.p:1-9.