Any substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance. WHO, in cooperation with the Food and Agriculture Organization of the United Nations (FAO), is responsible for assessing the risks to human health from food additives. Risk assessment of food additives are conducted by an independent, international expert scientific group – the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

1. Additives and color ingredients
added in food industry
Dr. Dina A. B. Awad
Benha university

2. Def: food additive
Any substances added to food to maintain or improve its safety,
freshness, taste, texture, or appearance.
are those that are added to a food for
a specific purpose in that food. For
example, xanthan gum -- used in salad
dressings, chocolate milk, bakery
fillings, puddings and other foods to
add texture -- is a direct additive. Most
direct additives are identified on the
ingredient label of foods
Direct food additives Indirect food additives
are those that become part of the food in trace
amounts due to its packaging, storage or other
handling. For instance, minute amounts of
packaging substances may find their way into
foods during storage. Food packaging
manufacturers must prove to the U.S. Food
and Drug Administration (FDA) that all
materials coming in contact with food are safe
before they are permitted for use in such a
manner.

3. 1-To Maintain or Improve Safety and Freshness.
2-To Improve or Maintain Nutritional Value: Vitamins and minerals (and fiber) are
added to many foods to make up for those lacking in a person's diet or lost in
processing, or to enhance the nutritional quality of a food.
3-Improve Taste, Texture and Appearance: Spices, natural and artificial flavors, and
sweeteners are added to enhance the taste of food. Food colors maintain or
improve appearance. Emulsifiers, stabilizers and thickeners give foods the texture
and consistency consumers expect. Leavening agents allow baked goods to rise
during baking.
Aim of food additive

4. WHO, in cooperation with the Food and Agriculture Organization of the United Nations
(FAO), is responsible for assessing the risks to human health from food additives.
Risk assessment of food additives are conducted by an independent, international exper
scientific group – the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
The Codex Alimentarius Commission also establishes standards and guidelines on food
labelling. These standards are implemented in most countries, and food manufacturers
are obliged to indicate which additives are in their products. In the European Union, for
example, there is legislation governing labelling of food additives according to a set of
pre-defined “E-numbers”. People who have allergies or sensitivities to certain food
additives should check labels carefully.
Evaluating the health risk of food additives
How do I know which additives are in my food?

5. E-numbers
https://www.food.gov.uk/business-guidance/approved-additives-and-e-numbers
Please check this link.
the code given to food additives. These food additives are deemed safe and are
officially approved for use in food across the EU. In the E100 series, you will find
colours (such as E150 caramel and E162 beetroot red). Preservatives are E200s, such
as potassium sorbate, which is E202, and antioxidants are in the E300 series.
What Are They Used For?
E numbers are commonly found on food labels throughout the European Union and in
New Zealand and Australia and less often in North America. The numbers are a way of
identifying additives incorporated into consumables.
Are All E Numbers Bad for You?
Not at all. In Europe, there are rigorous safety assessment and approval procedures that
all food additives must go through in order that they can comply with European Union
(EU) legislation.

6. 1- Antioxidants
Types of Additives
2-Preservatives
3- Emulsifiers, Stabilisers, Gelling Agents and Thickeners
4- Flavour Enhancers
5- Sweeteners
6- Colours