Food additive is any natural or synthetic material other than the basic raw ingredients used in the production of a food item to enhance the final product. additive is also any substance that may affect the characteristics of any food, including those used in the production, processing, treatment, packaging, transportation or storage of food.
Additive usage Edit
Additives are not used to mask problems (such as spoiling) in the food, but often used to prevent spoilage or other loss of quality.
E numbers are codes for food additives and are usually found on food labels throughout the European Union. The numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Alimentarius committee. Only a subset of the INS additives are approved for use in the European Union, giving rise to the 'E' prefix.
E numbers are also encountered on food labeling in other jurisdictions, including Australia, New Zealand and Israel.
Not all examples of a class fall into the given numeric range. Moreover, many chemicals, particularly in the E400–499 range, have a variety of purposes.
Types of additive Edit
|100 – 199||Food colors|
|200 – 299||Preservatives|
|300 – 399||Anti-oxidants and Acidity regulators|
|400 – 499||Thickening agents, Stabilisers, and Emulsifiers|
|500 – 599||Ph regulators and Anti-caking agents|
|600 – 699||Flavour enhancers|
|900 – 999||Miscellaneous |
|1100 – 1599||Additional chemicals |
- ↑ This includes: waxes, synthetic glazes, improving agents, packaging gases, sweeteners and foaming agents
- ↑ New chemicals that do not fall into standard classification schemes
Side effects Edit
All food additives are tested for toxicity and safety, however, side effects can never be completely excluded.