What Are The Common Food Additives

Common food additives include: preservatives, antioxidants, colorants, thickeners and stabilizers, bulking agents, sweeteners, acid agents, whiteners, and flavors.

Food additives are chemical synthetic or natural substances added to food for the purpose of improving food quality and color, aroma, and taste, as well as for the needs of anti-corrosion and processing technology. The following are several common food additives:

1. Preservatives: such as sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid, etc., used to extend the shelf life of food.

2. Antioxidants: such as vitamin C, heterovitamin C, etc., can prevent food oxidation and deterioration.

3. Colorant: such as carmine red, amaranth red, lemon yellow, indigo and other synthetic pigments, as well as monascus, curcumin and other natural pigments, used to improve the appearance of food color.

4. Thickening agents and stabilizers: such as carrageenan, xanthan gum, etc., can make food maintain a stable shape and taste.

5. Leavening agent: such as sodium bicarbonate, ammonium bicarbonate, compound leavening agent, etc., used to expand baked goods and improve taste.

6. Sweeteners: such as saccharin sodium, cyclamate, xylitol, etc., used to increase the sweetness of food.

7. Acid agent: such as citric acid, tartaric acid, malic acid, lactic acid, etc., used to regulate the acidity and taste of food.

8. Whitening agent: such as benzoyl peroxide (banned), used to improve the color of flour.

9. Flavors: Includes a variety of natural and synthetic flavors used to increase or improve the aroma of foods.

These additives are generally safe within specified ranges and limits of use, but excessive or improper use may cause health effects.