Are substances or components of foods added either intentionally or may be present accidentally.

They are not used to disguise inferior quality of food

They are not used to deceive consumers

Nutrients are not destroyed significantly

Dose or amount must not exceed the level needed to achieve the desired effect

ANTIOXIDANT-prevent rancidity of fats and oxidative

damage in foods.-examples are: Vita C, Vit E, beta

carotene, BHA, BHT

Antimicrobial Agents- Preservatives to prevent spoilage

due to molds and bacteria.- Examples are: salt, acetic acid,

benzoic acid, benzoic acid, propionic acid, sorbic acid, sulfur dioxide, nitrites and nitrates

Artificial Colors- Certified colors approved by FDA

which could be natural or synthetic.

- Examples from natural sources are vegetable dyes like:*beta carotene

*annatto

* betaine from beets

* turmeric

* caramel from browning of sugar.

Synthetic Dyes:- Orange B, citrus Red, Allura Red,

Brilliant Blue, Brilliant Black

Artificial Flavors- Substances that stimulate natural

flavors- Examples are: sugar, fat, MSG,

citrus oils, and spices

Chelating Agents- Substances that control

acidity or alkalinity- Examples are: citric acid,

tartaric acid, malic acid, lactic acid, and sodium bicarbonate

Humectants- anti-caking agents to avoid

clumping or hardening/ dying of food

- Examples are magnesium carbonate and glycerine

Bleaching agents- Substances to whiten food

such as flour and yeast- -Examples are peroxides,

chlorine, bromate and iodate

Nutrient Additive- Examples are Vitamins A,D,E,C,

thiamine, riboflavin, and minerals like calcium, iron, iodine, flourine

Thickening and Stabilizing Agents

- To attain and maintain desired consistency in foods

- Examples: gum arabic, agar,starch, pectin