Food additives – types, regulations regarding their use
- Food additives are non nutrient substances that are added to food to attain special qualities in terms of colour, texture, flavour or shelf life
- One of the earliest known example is that of pickling – addition of salt and spices to preserve foods for long periods of time
- There are 2 main categories of food additives:
- Category 1
- Colouring agents – turmeric, saffron
- Flavouring agents – vanilla
- Sweetening agents – sucralose, saccharin and other artificial sweeteners
- Preservatives – sorbic acid, sodium benzoate
- Acidity imparting agents – acetic acid, citric acid
- Category 2
- They essential include contaminants which find its way into food during farming, processing or packaging
- eg: pesticides
- Category 1
- There are strict regulations all over the world regarding the use of food additives
- In India, they are regulated by the ‘Prevention of Food Adulteration Act’ and ‘Fruit Products Order’
- Internationally, the WHO has established food standards with FAO/WHO Codex Alimentarius Commission as its principal organ
- The nature of the food additives used should clearly be given in the label
- Usage of non approved food additives or use in excess of permitted quantities is punishable by law
