List 4 approved uses of food additives. For each use, give an example of a common food that contains the additive.
What will be an ideal response?
| Type of Food Additive Improve Freshness and Safety | Examples of Additives | Examples of Use |
| Antimicrobial agents | Sodium, benzoate, sorbic acid, calcium propionate | Inhibit growth of molds, fungi, and bacteria in beverages, baked goods, jams, jellies, salad dressings, processed meats |
| Antioxidants | Butylated hydroxyanisole (BHA), butylated hydroxytoulene (BHT), ascorbic acid, erythorbic acid, alpha-tocopherol, sulfites | Control adverse effects of oxygen and/or prevent fats from spoiling; used in breakfast cereals, chewing gums, nuts, processed meats; prevent light-colored foods (sliced potatoes, white wine, fruit) from discoloring |
| Curing agents | Sodium nitrate, sodium nitrite | Prevent growth of Clostridium botulinum in bacon, ham, salami, hot dogs, other cured meats; contribute to pink color of cured meats |
| Acidic agents | Acetic acid, ascorbic acid, phosphoric acid, lactic acid | Add tartness and inhibit growth of microorganisms in foods such as beverages, salad dressings, candies, frozen desserts, salsas, pickles, processed meats |
| Alter Nutritional Value Vitamins, minerals, protein | Thiamin, vitamin A, protein | Fortification (add nutrients): iodine in salt; enrichment (replace nutrients lost in processing): thiamin, riboflavin, niacin, folic acid, iron in cereal and grain products |
| Alternative sweeteners | Aspartame, sucralose | Sweeten products such as beverages, baked goods, yogurt |
| Fat replacers | Modified food starch, cellulose | Reduced-fat ice cream and low-fat salad dressings |
| Enhance Flavor or Color Flavors and spices | Salts, sugars, herbs, spices, flavors | Grape flavor in popsicles |
| Flavor enhancers | Monosodium glutamate (MSG) Guanosine monophosphate (GMP) | Enhance existing flavor or contribute savory flavor to foods, such as soups, rice, noodle mixes |
| Color additives | Beta-carotene, annatto, beet coloring, cochineal, caramel coloring | Natural colors obtained from plant, animal, or mineral sources; used in many foods; exempt from FDA certification |
Certifiable color additives | FD&C Blue #1, FD&C Blue #2, FD&C Green #3, FD&C Red #3, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, Citrus Red #2, Orange B | The only human-made dyes currently certified by the FDA for use in foods; found in a variety of foods |
| Enhance Functional Characteristics Emulsifiers | Egg yolks, soy lecithin, mono-and diglycerides | Salad dressings, peanut butter, frozen desserts, baking mixes, margarine |
| Anticaking agents | Calcium silicate, ammonium citrate, magnesium stearate | Keep foods, especially powdered mixes, free flowing |
| Humectants | Glycerol, sorbitol | Retain moisture, flavor, and texture in foods, such as marshmallows, soft candies, energy bars |
| Stabilizers, thickeners | Pectin, gums (guar, carrageenan, xanthan), gelatin | Add creaminess and thickness to foods, such as frozen desserts, yogurt, dairy products, salad dressings, pudding, gelatin mixes |
| Enzymes | Lactase, rennet, chymosin, pectinase | Act on proteins, fats, or carbohydrates in foods; lactase makes milk more |
| Leavening agents | Yeast, baking soda, baking powder | Contribute leavening gases (mainly CO2) to improve texture of baked products, such as breads, cookies, cakes, baking mixes |
Nutritional Science
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