A food additive is simply any substance that is added to food. Colors, flavors, antioxidants, sweeteners are some of the members of this group you have probably heard about it sometime. Usually the word additive is associated with terms such as artificial, toxic, synthetic. However, this is not always real. Some of these substances are produced in a laboratory (referred to as synthetic or artificial), but many others are obtained from food (called natural). In the latter group includes some vitamins and various pigments found in plants. Currently there are different types of additives used for various purposes.
Some of the objectives, when used, are: Keep the food for longer. Compounds called preservatives, whose function is to delay or prevent food spoilage. Here are antioxidants, such as those used in oils to prevent rancidity, and conservatives who allow, for example, enjoy a packaged bread fresh for several days. Improve the aroma and / or flavor. Flavours can give a taste and / or specific aroma. Vanilla is the most popular natural representative of this group and artificial sweeteners are used daily flavors. The flavor enhancers enhance the flavor of food. Dar color. Many natural colors are authorized: saffron, carotene, caramel, turmeric. An example is margarine yellow. To achieve this, use the beta carotene, a pigment that occurs naturally in fruits and vegetables. Each country regulates the use of food additives, determining the allowed and in what quantities. Their use should always involve some benefit to the consumer: better food or more aspect of life. The key is finding the balance that allows the enjoyment of its benefits without harming your health.