Food additives are substances added to food products to enhance their flavor, appearance, texture, or preservation. They can serve a variety of purposes, including:
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Preservation: Extending the shelf life of food by inhibiting spoilage from microorganisms or oxidation (e.g., preservatives like sodium benzoate and potassium sorbate).
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Flavor Enhancement: Improving or modifying the taste of food (e.g., monosodium glutamate, or MSG).
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Coloring: Adding or restoring color to food (e.g., natural and artificial colorings like beet juice or Red 40).
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Texture Improvement: Altering the consistency and mouthfeel of food products (e.g., emulsifiers like lecithin and thickeners like xanthan gum).
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Nutritional Fortification: Adding vitamins or minerals to enhance the nutritional value of food (e.g., adding vitamin D to milk).
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Stabilization: Helping to maintain the physical and chemical properties of food (e.g., stabilizers that prevent separation in products like salad dressings).
Food additives can be derived from natural sources or produced synthetically, and their use is regulated by food safety authorities to ensure they are safe for consumption.