Classification of food additives (Part. 1)

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Additives are classified as antimicrobial agents, antioxidants, artificial colors, artificial flavors and flavor enhancers, chelating agents and thickening and stabilizing agents (look at the picture). Antimicrobial agents such as salt, vinegar, sorbic acid and calcium propionate are used in the products such as salad dressings, baked goods, margarine, cheese and pickled foods. Antioxidants including vitamin C, E, BHT and BHA are used in the foods containing high fats. Chelating agents such as malic acid, citric acid and tartaric acid are used to prevent the flavor changes, discoloration and rancidity of the foods. These are very important in food manufacturing companies. The food Additives is used to retard spoilage, enhance food flavors, replace nutrient lost in processing and makes the food more visually appealing



1. Acidity regulator
Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Types of acidity regulator:

1. acid
2. acidifier
3. acidity regulator
4. alkali
5. base
6. buffer
7. buffering agent
8. pH adjusting agent

2. Anti-caking agents

Anti caking agents, prevents the formation of lumps making these products manageable for packaging, transport, and for use by end consumer. Anticaking Agent is the food additive that prevents agglomeration in certain solids, permitting a free-flowing condition. It reduces the tendency of particles of food to adhere to one another. Types of anti-caking agent

1. Anti-stick agent
2. Drying agent
3. Dusting agent

Anti-caking agents consist of such substances as starch, magnesium carbonate, and silica and are added to fine-particle solids, such as food products like table salt, flours, coffee, and sugar. Some of the common examples of foods that contain anti-caking agents include:

1. Vending machine powders (coffee, cocoa, soup)
2. Milk and cream powders
3. Grated cheese
4. Icing sugar
5. Baking powder
6. Cake mixes
7. Instant soup powders
8. Drinking chocolate
9. Table salt

3. Antifoaming agents
Antifoaming agents reduce or prevent foaming in foods. Types of anti- foaming agent

1. Antifoaming agent
2. Defoaming agent

Read more with the link below:

• Classification of food additives (Part. 1)
• Classification of food additives (Part. 2)
• Classification of food additives (Part. 3)
• Classification of food additives (Part. 4)
• Classification of food additives (Part. 5)
• Classification of food additives (Part. 6)
• Classification of food additives (Part. 7)
• Classification of food additives (Part. 8)

Source: Food Additive, R. M. Pandey and S. K. Upadhyay, Division of Genetics, Plant breeding & Agrotechnology, National Botanical Research Institute, Lucknow, India

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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