Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person's diet or lost in processing. Such fortification and enrichment has helped reduce malnutrition among the U.S. population. All products containing added nutrients must be appropriately labeled. To maintain palatability and wholesomeness. Preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast.
Bacterial contamination can cause foodborne illness, including life-threatening botulism.
Antioxidants are preservatives that prevent fats and oils in baked goods and other foods from becoming rancid or developing an off-flavor. They also prevent cut fresh fruits such as apples from turning brown when exposed to air. Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits and other goods to rise during baking. Other additives help modify the acidity and alkalinity of foods for proper flavor, taste and color. To enhance flavor or impart desired color.