Chemistry:List of food additives

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Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.

Purposes

Additives are used for many purposes but the main uses are:

Acids
Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
Acidity regulators
Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods.
Anticaking agents
Anticaking agents keep powders such as milk powder from caking or sticking.
Antifoaming agents
Antifoaming agents reduce or prevent foaming in foods.
Antioxidants
Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health.
Bulking agents
Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value.
Food coloring
Colorings are added to food to replace colors lost during preparation, or to make food look more attractive.
Color retention agents
In contrast to colorings, color retention agents are used to preserve a food's existing color.
Emulsifiers
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk.
Flavors
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.
Flavor enhancers
Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
Flour treatment agents
Flour treatment agents are added to flour to improve its color or its use in baking.
Glazing agents
Glazing agents provide a shiny appearance or protective coating to foods.
Humectants
Humectants prevent foods from drying out.
Tracer gas
Tracer gas allow for package integrity testing to prevent foods from being exposed to atmosphere, thus guaranteeing shelf life.
Preservatives
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
Stabilizers
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.
Sweeteners
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay.
Thickeners
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.

Caffeine and other GRAS (generally recognized as safe) additives such as sugar and salt are not required to go through the regulation process.

Alphabetical index of food additives

0–9

  • 1,4-heptonolactone – food acid *
  • 2-hydroxybiphenyl – preservative

A

B

  • Babassu oil – similar to, and used as a substitute for coconut oil.
  • Baking powder – leavening agent; includes acid and base
  • Baking soda – food base
  • Balm, lemon –
  • Balm oil –
  • Balsam of Peru – used in food and drink for flavoring
  • Barberry –
  • Barley flour –
  • Basil (Ocimum basilicum) –
  • Basil extract –
  • Bay leaves –
  • Beeswax – glazing agent
  • Beet red – color (red)
  • Beetroot red – color (red)
  • Ben oil – extracted from the seeds of the moringa oleifera. High in behenic acid. Extremely stable edible oil. Also suitable for biofuel.
  • Bentonite – anti-caking agent
  • Benzoic acid – preservative
  • Benzoyl peroxide – flour treatment agent
  • Berebere –
  • Bergamot – in Earl Grey tea
  • Beta-apo-8'-carotenal (C 30) – color
  • Beta-apo-8'-carotenic acid ethyl ester – color
  • Betanin – color (red)
  • Biphenyl – preservative
  • Bison grass (Hierochloe odorata) –
  • Bixin – color
  • Black 7984 – color (brown and black)
  • Black cardamom –
  • Black cumin –
  • Blackcurrant seed oil – used as a food supplement, because of high content of omega-3 and omega-6 fatty acids. Also used in cosmetics.
  • Black limes –
  • Pepper (black, white, and green) –
  • Black PN – color (brown and black)
  • Bleached starch – thickener, vegetable gum
  • Bolivian Coriander (Porophyllum ruderale) –
  • Bone phosphate – anti-caking agent
  • Borage (Borago officinalis) –
  • Borage seed oil – similar to blackcurrant seed oil – used primarily medicinally.
  • Borax –
  • Boric acid – preservative
  • Brilliant Black BN- color (brown and black)
  • Brilliant blue FCF – color (FDA: FD&C Blue #1)
  • Brilliant Scarlet 4R – color (FDA: Ext D&C Red #8)
  • Brominated vegetable oil – emulsifier, stabiliser
  • Brown FK – color (brown and black)
  • Bush tomato –
  • Butane – propellant
  • Butylated hydroxyanisole (BHA) – antioxidant (fat soluble)
  • Butylated hydroxytoluene (BHT) – antioxidant (fat soluble)

C

D

E

F

G

H

  • Haw bark –
  • Hazelnut oil – used for its flavor. Also used in skin care, because of its slight astringent nature.
  • Heliotropin –
  • Helium – propellant
  • Hemlock oil –
  • Hemp oil – a high quality food oil.
  • Heptyl p-hydroxybenzoate – preservative
  • Hesperidin –
  • Hexamine (hexamethylene tetramine) – preservative
  • Hexyl acetate –
  • High fructose corn syrup –
  • Horseradish –
  • Hydrochloric acid – acidity regulator
  • Hydroxypropyl cellulose – thickener, vegetable gum, emulsifier
  • Hydroxypropyl distarch phosphate – thickener, vegetable gum
  • Hydroxypropyl methylcellulose – thickener, vegetable gum, emulsifier
  • Hydroxypropyl starch – thickener, vegetable gum
  • Hyssop (Hyssopus officinalis) –

I

J

  • Jasmine –
  • Jamaican jerk spice –
  • Jasmine absolute –
  • Jiaogulan (Gynostemma pentaphyllum) –
  • Juniper –
  • Juniper berry –
  • Juniper berry oil – used as a flavor. Also used medicinally, including traditional medicine.
  • Juniper extract –

K

  • Kaffir Lime Leaves (Citrus hystrix, C. papedia) –
  • Kaolin – anti-caking agent
  • Kapok seed oil, obtained from any of several related tree species, all referred to as "Kapok trees", for example: Ceiba pentandra, Bombax ceiba and Bombax costatum – used as an edible oil, and in soap production.[3][4]
  • Karaya gum – thickener, vegetable gum, stabilizer, emulsifier
  • Kelp –
  • Kokam –
  • Kola nut extract –
  • Konjac – thickener, vegetable gum
  • Konjac glucomannate – thickener, vegetable gum
  • Konjac gum – thickener, vegetable gum

L

  • L-cysteine – flour treatment agent
  • Lactic acid – acidity regulator, preservative, antioxidant
  • Lactic acid esters of mono- and diglycerides of fatty acids – emulsifier
  • Lactitol – humectant
  • Lactose –
  • Lactylated fatty acid esters of glycerol and propylene glycol – emulsifier
  • Larch gum –
  • Lard –
  • Latolrubine – color
  • Laurel berry –
  • Laurel leaf oil –
  • Lavender (Lavandula spp.) –
  • Lavender oil –
  • Lecithins – antioxidant, Emulsifier
  • Lecithin citrate – preservative
  • Lemon –
  • Lemon balm (Melissa officinalis) –
  • Lemon extract –
  • Lemon juice –
  • Lemon Myrtle (Backhousia citriodora) –
  • Lemon oil –
  • Lemon verbena (Lippia citriodora) –
  • Lemongrass Oil –
  • Leucine – flavor enhancer
  • Licorice –
  • Lipases – flavor enhancer
  • Lithol Rubine BK – color
  • Litholrubine – color
  • Locust bean gum – thickener, vegetable gum, stabilizer, gelling agent, emulsifier
  • Long pepper –
  • Lovage (Levisticum officinale) –
  • L(+)-Tartaric acid – food acid
  • Lutein – color
  • Lycopene – color
  • Lysine –
  • Lysozyme – preservative

M

N

O

  • Octyl gallate – antioxidant, preservative
  • Evening primrose (Oenothera biennis et al.) –
  • Okra oil (Hibiscus seed oil) – from the seed of the Hibiscus esculentus. Composed predominantly of oleic and lanoleic acids.[7]
  • Oleomargarine –
  • Olive oil – used in cooking – cosmetics – soaps and as a fuel for traditional oil lamps
  • Orange GGN – color (orange)
  • Orange oil – like lemon oil – cold pressed rather than distilled. Consists of 90% d-Limonene. Used as a fragrance, in cleaning products and in flavoring foods.[8]
  • Orcein – color (red)
  • Orchil – color (red)
  • Oregano (Origanum vulgare, O. heracleoticum, and other species) –
  • Oregano oil – contains thymol and carvacrol
  • Orris root –
  • Orthophenyl phenol – preservative
  • Oxidised polyethylene wax – humectant
  • Oxidised starch – thickener, vegetable gum
  • Oxystearin – antioxidant, sequestrant

P

Q

R

  • Ramtil oil – pressed from the seeds of the one of several species of genus Guizotia abyssinica (Niger pea) in India and Ethiopia. Used for both cooking and lighting.
  • Ras-el hanout –
  • Raspberry (leaves) –
  • Red 2G – color
  • Refined microcrystalline wax – glazing agent
  • Rhodoxanthin – color
  • Riboflavin (vitamin B2) – color (yellow and orange)
  • Rice bran oil – suitable for high temperature cooking. Widely used in Asia.
  • Rosemary (Rosmarinus officinalis) –
  • Rubixanthin – color

S

T

  • Talc – anti-caking agent
  • Tamarind –
  • Tanacetum balsamita / Costmary –
  • Tandoori masala –
  • Tannins – color, emulsifier, stabiliser, thickener
  • Tansy –
  • Tara gum – thickener, vegetable gum, stabilizer
  • Tarragon (Artemisia dracunculus) –
  • Tartaric acid esters of mono- and diglycerides of fatty acids – emulsifier
  • Tartrazine – color (yellow and orange) (FDA: FD&C Yellow #5)
  • Tea oil/Camellia oil – widely used in southern China as a cooking oil. Also used in making soaps, hair oils and a variety of other products.
  • Tert-butylhydroquinone – antioxidant
  • Tetrahydrocannabinol- flavor enhancer, potent anti-carcinogen –
  • Thaumatin – flavor enhancer, artificial sweetener
  • Theine –
  • Thermally oxidised soya bean oil – emulsifier
  • Thiabendazole – preservative
  • Thiamine (Vitamin B1) –
  • Thiodipropionic acid – antioxidant
  • Thujaplicins – preservatives registered in Japan[15]
  • Thyme –
  • stannous chloride – color retention agent, antioxidant
  • Titanium dioxide – color (white)
  • Tocopherol (Vitamin E) –
  • Tocopherol concentrate (natural) – antioxidant
  • Tragacanth – thickener, vegetable gum, stabilizer, emulsifier
  • Triacetin – humectant
  • Triammonium citrate – food acid
  • Triethyl citrate – thickener, vegetable gum
  • Trimethylxanthine –
  • Triphosphates – mineral salt, emulsifier
  • Trisodium phosphate – mineral salt, antioxidant
  • Turmeric – color (yellow and orange)

V

W

X

Y

  • Yellow 2G – color (yellow and orange)
  • Yucca extract –

Z

See also

References

  1. ↑ "Food Additive Status List". FDA. 26 August 2021. https://www.fda.gov/food/food-additives-petitions/food-additive-status-list. 
  2. ↑ "Cashew oil may conquer cavities. (tooth decay)". Science News. March 23, 1991. http://www.highbeam.com/doc/1G1-10597226.html. 
  3. ↑ "Kapok seed oil". German Insurance Association. https://www.tis-gdv.de/tis_e/ware/oele/kapok/kapok.htm/. "Scientific: Ceiba pentandra" 
  4. ↑ Sources for Bombax kapok:
  5. ↑ "Meadowfoam | Agricultural Marketing Resource Center". https://www.agmrc.org/commodities-products/grains-oilseeds/meadowfoam. 
  6. ↑ "Mentha Arvensis Oil". May 10, 2006. http://www.msinp.com/herbs/menthaar.htm. 
  7. ↑ R. Holser, G. Bost (May 2004). "Hibiscus seed oil compositions". AOCS 95. http://www.aocs.org/archives/am2004/session.asp?session=PRO+4%2FSOA+4%3A+Processing+of+Specialty+Oils. 
  8. ↑ "Orange Oil Applications". August 22, 2006. http://www.floridachemical.com/dlimoneneorangeoilcoldpressedorangeoilfoldedorangeoilapplications.htm. 
  9. ↑ "Pecans as A Health Food". https://aggie-horticulture.tamu.edu/extension/fruit/Pecanhealth/pecanhealth.html. 
  10. ↑ "Pine Seed Oil". https://www.recipetips.com/glossary-term/t--36309/pine-seed-oil.asp. 
  11. ↑ "Virgin pistachio oil". June 19, 2006. http://1001huiles.fr/en/catalog/pistachio_oil.php. 
  12. ↑ "ITERG - Example of innovation support: virgin prune kernel oil". May 13, 2006. http://www.iterg.com/article.php3?id_article=370. 
  13. ↑ "Quinoa: A Potential New Oil Crop". Purdue University. 1993. http://www.hort.purdue.edu/newcrop/proceedings1993/v2-328.html. 
  14. ↑ "Anise". Purdue University. 6 December 1997. http://www.hort.purdue.edu/newcrop/med-aro/factsheets/ANISE.html. 
  15. ↑ "List of Existing Food Additives". The Japan Food Chemical Research Foundation. https://www.ffcr.or.jp/en/tenka/list-of-existing-food-additives/list-of-existing-food-additives.html. 

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