Additives

Definition:

Additives are substances that are added in small quantities to foods, fuels, plastics or other products in order to improve or maintain certain properties. They can be of natural origin or produced synthetically.

Types of additives in food:

Preservatives:
Extend the shelf life of food by inhibiting the growth of microorganisms (e.g. sodium benzoate, sorbic acid).
Colourings:
Improve or maintain the colour of food (e.g. beta-carotene, tartrazine).
Flavourings:
Enhance or impart a certain taste or smell to foods (e.g. vanillin, lemon flavouring).
Emulsifiers:
Enable the mixing of ingredients that do not normally mix, such as oil and water (e.g. lecithin).
Stabilisers and thickeners:
Improve the texture and consistency of foods (e.g. gelatine, guar gum).
Sweeteners:
Add sweetness to foods without the use of sugar (e.g. aspartame, stevia).

Applications outside of food:

Fuels:
Additives are used to improve the efficiency and performance of fuels and reduce deposits in the engine.
Plastics:
Additives can increase the flexibility, durability and UV resistance of plastics.

Regulation:

The use of additives is strictly regulated in many countries. In the European Union, food additives are evaluated and authorised by the European Food Safety Authority (EFSA). Authorised additives are given an E number.

Significance:

Additives play an important role in modern food production and industry by improving the quality, safety and attractiveness of products. Nevertheless, there are discussions about possible health effects, which is why the use of additives is carefully monitored.