Food additives are substances added to food products to serve technological functions like preservation, coloring and flavoring. They help extend shelf-life by preventing spoilage from microorganisms and oxidation. Additives also restore color lost during processing, add color to otherwise colorless foods, and control acidity for safety and stability of flavor. Common food additives include antioxidants, colors, sweeteners, acids, bases, emulsifiers, stabilizers and gelling agents.

2. Food additives are substances added
to products to perform specific
technological functions. These functions
include preserving,
i.e. increasing shelf-life or inhibiting the
growth of pathogens, or adding colouring
and flavouring to food for interest and
variety.

3. Prevent the growth of micro-organisms which could
cause food spoilage and lead to food poisoning
Extend the shelf-life of products, so that they can be
distributed and sold to the consumer with a longer
shelf-life.

4. Prevent food containing fat or oil from going rancid
due to oxidation, i.e. developing an unpleasant
flavour
Prevent the browning of cut fruit, vegetables and fruit
juices.
For example, vitamin C, also known as ascorbic acid,
is one of the most widely used antioxidants.

5. Restore colour lost during processing or storage
Give colour to foods which otherwise would be
colourless and so make them more attractive.
These colours are used in soft drinks, sweets and
ice cream.

6. It is so much important.Like - saccharin, have a
sweetness many times that of sugar and therefore are
used in small amounts,
e.g. in diet foods, soft drinks, sweetening tablets;

7. Acids, bases and buffers control the acidity or
alkalinity of food, for safety and stability of
flavour.

8. Emulsifiers help mix ingredients together that would
normally separate, e.g. Lecithins .
Stabilisers prevent ingredients from separating again,
e.g. locust bean gum .
Gelling agents are used to change the consistency of
a food, e.g. pectin , which is used to make jam.