In its broadest sense, a food additive is any substance added to food. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food. Usage in Food Additives perform a variety of useful functions in foods that we often take for granted. Since we are no longer an agrarian society, additives help to keep food wholesome and appealing while en route to markets. During this journey, food is subjected to a number of factors such as temperature changes, oxidation, exposure to microbes, etc., which can change their original composition.
Additives play a key role in maintaining food qualities and characteristics consumers demand.
Certain ingredients such as emulsifiers, stabilizers, thickeners and anti-caking agents help ensure consistent food texture and characteristics. To improve or maintain nutritional value. Nutrients in food can either be lacking or lost during processing. Cereals, milk, margarine and other foods can be enriched or fortified by additives such as vitamins A and D, iron, ascorbic acid, calcium carbonate, niacin, riboflavin, folic acid, zinc oxide and thiamin. To maintain palatability and wholesomeness.