And, they make possible an array of convenience foods without the inconvenience of daily shopping. Although salt, baking soda, vanilla and yeast are commonly used in foods today, many people tend to think of any additive added to foods as complex chemical compounds. All food additives are carefully regulated by federal authorities and various international organizations to ensure that foods are safe to eat and are accurately labeled. The purpose of this brochure is to provide helpful background information about food additives, why they are used in foods and how regulations govern their safe use in the food supply.
Additives perform a variety of useful functions in foods that are often taken for granted.
Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste, texture, consistency or color. Some additives could be eliminated if we were willing to grow our own food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. But most people today have come to rely on the many technological, aesthetic and convenience benefits that additives provide in food. Emulsifiers give products a consistent texture and prevent them from separating. Stabilizers and thickeners give smooth uniform texture.