CENTER ON BEHAVIORAL MEDICINE

BODY-MIND CONNECTION

INGESTED INTOLERANCES and TOXINS

Ingested Intolerances and Toxins:  Background Information

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General Categories of Food Additives

Categories

From Wikipedia, the free encyclopedia.
http://en.wikipedia.org/wiki/List_of_food_additives

Food additives can be divided into several different groups, although there is some overlap between them.

Acids
Food acids are added to make the flavour of foods "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid. 

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

Anticaking agents 
Anticaking agents keep powders such as milk powder flowing freely, rather than sticking together in lumps. 

Antifoaming agents 
Antifoaming agents reduce or prevent foaming in foods. 

Antioxidants
Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and are generally beneficial for your health. 

Bulking agents 
Bulking agents are additives used to increase to bulk of a food without affecting its nutritional value. 

Food coloring 
Food colorings are added to food to replace colours lost during preparation, or to make food look more attractive. 

Colour retention agents 
In contrast to colourings, colour retention agents are used to preserve a food's existing colour. 

Emulsifiers 
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in milk, mayonnaise and ice cream. 

Flavours 
Flavours are additives that give food a particular taste or smell, and may be derived from natural ingredients, or created articially. 

Flavour enhancers
Flavour enhancers enhance a food's existing flavours. 

Flour treatment agents
Flour treatment agents are added to flour to improve its colour or its use in baking. 

Humectants 
Humectants prevent foods from drying out. 

Preservatives 
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. 

Propellants 
Propellants are any substances used to expel food from its container. 

Stabilizers
Stabilizers, thickeners and gelling agents work with emulsifiers to give foods a good texture, like Agar, or the pectin used in jam. 

Sweeteners 
Sweeteners are added to foods for flavoring. Other sweeteners than sugar are added to lower the food energys in food, or because they have beneficial effects for diabetes mellitus and tooth decay.