Direct additives are purposefully added to food in very small quantities as a result of growing, processing or packaging Food additives can only be used for specific purposes. They must serve a useful function. Manufacturers cannot use additives to deceive the consumer by disguising faulty processing or concealing damage or spoilage, nor if alternative manufacturing practices are available that are both safe and economical. Nor can food additives be used if they significantly decrease the nutritional value of the food. Food additives perform a number of functions in food.
Nutrients maintain or improve the nutritional quality of food.
For example, vitamins and minerals are added to many common foods like milk, flour, cereal and margarine to make up for those likely to be lacking in a person s diet or lost in food processing. Processing aids make products more pleasing by improving the consistency, providing body, adding stability, helping oil and water mix, retaining moisture, or preventing lumping. Flavors complement, magnify or modify the taste and aroma of a food. These can include spices, flavor enhancers, natural and synthetic flavors and sweeteners. Colors give foods a desired, appetizing or characteristic color.