To improve or maintain nutritional value. Vitamins and minerals ar e 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. To maintain palatability and wholesomeness. Preservatives retard produ ct 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. Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. To enhance flavor or impart desired color. Many spices and natural and synthetic flavors enhance the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.