Food additives are substances added to food to improve appearance, taste, texture or to preserve food. There are several types of food additives including preservatives, antioxidants, flavorings, stabilizers, thickeners, and dyes. Preservatives like salt, sugar, and sodium nitrate prevent the growth of microorganisms. Antioxidants such as BHA, BHT and vitamin C prevent oxidation and rancidity. Food additives can make food last longer and improve qualities but some are associated with health issues.

1. Chapter 5
Chemicals for Consumers

2. B. FOOD ADDITIVES
• A natural or synthetic substance which is
added to food to prevent spoilage or to
improve its appearance, taste or texture

3. Types of Food Additives
 Preservatives
 Antioxidants
 Flavourings
 Stabilizers
 Thickeners
 Dyes

4. Preservatives
• Substances added to food to slow down or
prevent the growth of microorganisms.
• Examples:
Salt, vinegar, sugar, sodium benzoate, sodium
nitrate, sulphur dioxide

5. Preservative Example How it works
Salt Salted fish Draws the water out of the cells of
microorganisms and retards the
growth of microorganismsSugar Jam
Vinegar
Provides an acidic condition that
inhibits the growth of
microorganisms
Sodium nitrate or
sodium nitrate
Burger, sausage,
launcheon meat
Slow down the growth of
microorganism
Benzoic acid or
sodium benzoate
Sauce
Sulphur dioxide Fruit juice

6. Antioxidants
• Added to food to prevent oxidation that causes
rancid fats and brown fruits.
• Examples:
butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT), ascorbic acid (Vitamin C),
tocopherol (Vitamin E) and sodium citrate

7. Antioxidant Example Function
Butylated hydroxyanisole
(BHA)
Butylated hydroxytoluene
(BHT)
Margarine To retard rancidity in oils
Ascorbic acid (Vitamin C) Fruit juice
To preserve the colour of fruit
juice
Alpha tocopheral
(Vitamin E)
Protects body tissue from
damage caused by substances
called free radicals
Sodium citrate
Cooked cured
meat
To stop fats from turning
rancid

8. Flavouring
• Used to improve the taste of food and restore
taste loss because of processing
• Examples:
Sugar, salt, vinegar, monosodium glutamate
(MSG), aspartame and synthetic essences

9. Stabilizers
• Substance which helps to prevent an emulsion
from separating out
• Examples:
Lecithin, mono- and di-glycerides of fatty acids

10. Thickeners
• Used to thicken foods
• Examples:
Pectin (jams and jellies)
Acacia gum (chewing gum, jelly and wine)
Gelatine (yogurt)

11. Dyes
• Used to add or restore the colour in food
• Examples:
Tartrazine, anthocyanin,

12. Advantages and Disadvantages
of Using Food Additives
Advantages Disadvantages
Make food stay fresh
longer, look nicer and taste
better
Associated with serious
diseases like cancer and
asthma
Make food last longer Toxic effect