Tougher regulation urged on use of additives

Major food additives

1. Artificial coloring:

Chemical dyes used to color food and drinks; especially popular in many types of processed foods, beverages, and condiments.

2. Sugar substitutes:

Additives－natural and synthetic－that duplicate the taste of sugar; sometimes called artificial sweeteners.

3. Nutrients:

Replace vitamins and minerals lost in processing.

4. Emulsifiers:

Allow the smooth mixing of various ingredients without them separating; often seen in peanut butter, chocolate, salad dressings or margarine.

5. Stabilizers and thickeners:

Used to produce uniform texture to help improve what the industry calls 'mouth-feel'; most popular in frozen desserts, dairy products, cakes, puddings, jams and jellies, and sauces.

6. pH control agents, or acidulates:

Help control acidity and alkalinity of food products and prevent spoilage; most often used in beverages, frozen desserts, chocolate and baking powder.

7. Leavening agents:

Commonly used in bread and other baked goods to add volume.

8. Antioxidants:

Prevent oxidation damage to food products.

9. Humectants

Help maintain moisture content; most commonly used in products such as soft candies and confectionary.

10. Firming agents

Maintain crispness and strengthen the structure of food.

 

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