Acidulants
Acidulants are additives that provide a sour or acidic taste to foods. They are also used to adjust the pH level of a product, which can affect flavor, texture, and shelf life. Common examples include citric acid and lactic acid.
Acidity Regulators
Acidity regulators are used to control the pH levels in food products, ensuring that they maintain their stability, taste, and texture. These additives are essential in preventing spoilage and maintaining the desired flavor profile. Examples include trisodium citrate and phosphoric acid.
Anti-caking Agents
Anti-caking agents prevent ingredients from clumping together, ensuring they remain free-flowing. These additives are often found in powdered products like salt, baking powder, and coffee creamers.
Anti-foaming Agents
Anti-foaming agents reduce or prevent foaming during the processing of foods. They are used in products like oils, soups, and beverages to maintain the desired texture and appearance.
Buffering Agents
Buffering agents help maintain a stable pH in food products, preventing drastic changes in acidity or alkalinity. This stability is crucial in preserving the flavor, texture, and shelf life of foods. Common buffering agents include sodium bicarbonate and potassium phosphate.
Bulking Agents
Bulking agents add volume to food products without significantly increasing their nutritional value. They are often used in low-calorie foods to provide the necessary texture and bulk, such as in sugar-free candies.
Colorants (Food Dyes)
Colorants are additives that enhance or add color to food products. They can be either natural or synthetic and are used to make foods more visually appealing. Examples include caramel color and beet juice powder.
Emulsifiers
Emulsifiers help blend ingredients that would otherwise separate, such as oil and water. They are used in products like mayonnaise, salad dressings, and ice cream to ensure a smooth, stable texture.
Enzymes
Enzymes are proteins that catalyze specific biochemical reactions during food processing. They are used in bread making, cheese production, and the brewing industry to speed up natural processes.
Flavor Enhancers
Flavor enhancers boost the existing flavors in food without adding their own taste. Monosodium glutamate (MSG) is a well-known flavor enhancer used in savory snacks, soups, and sauces.
Flavoring Agents
Flavoring agents are used to add or modify the taste of food. They can be natural or synthetic and are found in a wide range of products, from beverages to baked goods. Examples include vanilla extract and artificial fruit flavors.
Fortifying Agents
Fortifying agents are added to foods to improve their nutritional value by adding vitamins, minerals, or other beneficial nutrients. Common examples include vitamin D in milk and iron in breakfast cereals.
Gelling Agents
Gelling agents give foods a gel-like consistency, helping them to thicken and stabilize. They are commonly used in jellies, puddings, and certain desserts. Examples include gelatin and pectin.
Glazing Agents
Glazing agents provide a shiny appearance or protective coating to foods. They are used in products like baked goods, confections, and fruits to enhance visual appeal and prevent moisture loss. Examples include beeswax and shellac.
Humectants
Humectants retain moisture in food, keeping it soft and pliable. They are often used in baked goods, candies, and dried fruits to prevent them from drying out. Glycerol and sorbitol are common humectants.
Leavening Agents
Leavening agents release gases that cause dough or batter to rise, creating a light and airy texture in baked goods. Baking powder, baking soda, and yeast are typical leavening agents.
Preservatives
Preservatives prevent spoilage and extend the shelf life of food products by inhibiting the growth of microorganisms such as bacteria, mold, and yeast. Common preservatives include sodium benzoate and potassium sorbate.
Propellants
Propellants are used in aerosol food products, such as whipped cream or cooking spray, to expel the contents from the container. They are usually gases like nitrous oxide or carbon dioxide.
Sequestrants
Sequestrants improve the quality and stability of food by binding to metal ions that can cause oxidation and spoilage. They are commonly used in processed foods and beverages. Examples include EDTA and citric acid.
Stabilizers
Stabilizers help maintain the uniform dispersion of ingredients in a food product, preventing separation. They are often used in products like salad dressings, ice cream, and yogurt to ensure consistency.
Sweeteners
Sweeteners are used to add sweetness to foods. They can be natural, like sugar and honey, or artificial, like aspartame and sucralose. They are commonly found in beverages, desserts, and processed snacks.
Thickeners
Thickeners increase the viscosity of a product without altering its other properties. They are used in soups, sauces, and gravies to create a desired texture. Examples include cornstarch and xanthan gum.