20 Types Of Food Additives And Their Effects On Body

20 types of food additives and what are their effects on our body? Know which to use and avoid?

20 Types Of Food Additives And Their Effects On Body

These is a complete list of food additives with their effects on our body. Through this list you will get information about which food additives are good for your health and which one or bad. And the use of such food additives.

Topics :-

1. Anti-caking agents – stop ingredients from becoming lumpy.
2. Antioxidants – prevent foods from oxidising, or going rancid.
3. Artificial sweeteners – increase the sweetness.
4. Emulsifiers – stop fats from clotting together.
5. Food acids – maintain the right acid level.
6. Colours – enhance or add colour.
7. Humectants – keep foods moist.
8. Flavours – add flavour.
9. Flavour enhancers – increase the power of a flavour.
10. Foaming agents – maintain uniform aeration of gases in foods.
11. Mineral salts – enhance texture and flavour.
12. Preservatives – stop microbes from multiplying and spoiling the food.
13. Thickeners and vegetable gums – enhance texture and consistency.
14. Stabilisers and firming agents – maintain even food dispersion.
15. Flour treatment – improves baking quality.
16. Glazing agent – improves appearance and can protect food.
17. Gelling agents – alter the texture of foods through gel formation.
18. Propellants – help propel food from a container.
19. Raising agents – increase the volume of food through the use of gases.
20. Bulking agents – increase the volume of food without major changes to its available energy.

(1)Anti-caking agents – stop ingredients from becoming lumpy.

1. 341 tricalcium phosphate
2. 460(ii) powdered cellulose
3. 470b magnesium stearate
4. 500 sodium bicarbonate
5. 535 sodium ferrocyanide
6. 536 potassium ferrocyanide
7. 538 calcium ferrocyanide
8. 542 bone phosphate
9. 550 sodium silicate
10. 551 silicon dioxide
11. 552 calcium silicate
12. 553a magnesium trisilicate
13. 553b talcum powder
14. 554 sodium aluminosilicate
15. 555 potassium aluminium silicate
16. 556 calcium aluminosilicate
17. 558 bentonite
18. 559 aluminium silicate
19. 570 stearic acid
20. 900 polydimethylsiloxane

(2)Antioxidants – prevent foods from oxidising, or going rancid.

1. Ascorbic acid (E300): Flour improver
2. Butylated hydroxyanisole (E320) : Synthetic oxidant
3. Butylated hydroxytoluene (E321) or BHT: Adverse effect in dogs but also has anticancer effects in human.
4. Propyl gallate (E310) : used in products that contain oil and fat
5. Tocopherols (E306) : Used in oil like palm, corn and olive

(3)Artificial sweeteners – increase the sweetness.

1. Sugar : tooth decay  and obesity
2. Sucrose : No nutritional benefits
3. Acesulfame potassium : Animal studies shows it can cause cancer
4. Agave nectar : Increases blood sugar and taste like honey. More sweeter than sugar.
5. Aspartame : Causes weight gain and cancer also.
6. High-fructose corn syrup : Less harmful but causes obesity
7. Honey : Good for health
8. Neotame : 7000 times sweeter than table sugar
9. Stevia leaf extract : safe and deriebed from stevia plant
10. Saccharin : Link between saccharin and blood cancer
11. Sucralose : It negatively impact the immune system
12. Sugar alcohols : Less sweet and caloric than sugar

(4)Emulsifiers – stop fats from clotting together.

1. Lecithins (E322): extracted from sources such as egg yolk and soybeans
2. Esters of monoglycerides of fatty acids (E472a-f): Made from acid such as acetic, citric, lactic or tartaric. 
3. Mono- and diglycerides of fatty acids (E471): made from glycerol and natural fatty acids.

(5)Food acids – maintain the right acid level.

1. vinegar, 
2. citric acid
3. tartaric acid
4. malic acid
5. fumaric acid
6. lactic acid

(6)Colours – enhance or add colour.

1. Annatto extract
2. Dehydrated beets (beet powder)
3. Canthaxanthin
4. Caramel
5. β-Apo-8'-carotenal
6. β-Carotene
7. Cochineal extract
8. Carmine
9. Sodium copper chlorophyllin
10. Ferrous gluconate
11. Ferrous lactate

(7)Humectants – keep foods moist.

1. Propylene glycol
2. Glyceryl triacetate
3. Neoagarobiose
4. Sugar alcohols 
5. Polymeric polyols such as polydextrose
6. Quillaia
7. Urea
8. Aloe vera gel
9. MP diol
10. Alpha hydroxy acids such as lactic acid
11. Honey
12. Lithium chloride

(8)Flavours – add flavour.

1. Aluminum Silicate 
2. Amino Acid Compounds
3. Amaranth (Azoic red) 
4. Ammonium Carbonates
5. Amyl Acetate
6. Amyl Alcohol 
7. Annatto bixine (yellow orange) 
8. Benzoates (including sodium benzoate) 
9. Benzaldehyde 
10. Benzyl Acetate
11. Borneol
12. Bromates 
13. Butryic Acid
14. Butyl Acetate
15. Butylates
16. Caffeine

(9)Flavour enhancers – increase the power of a flavour.

1. E620 Glutamic acid
2. E621 Monosodium glutamate, MSG
3. E622 Monopotassium glutamate
4. E623 Calcium diglutamate
5. E624 Monoammonium glutamate
6. E625 Magnesium diglutamate
7. E626 Guanylic acid
8. E627 Disodium guanylate, sodium guanylate
9. E628 Dipotassium guanylate
10. E629 Calcium guanylate
11. E630 Inosinic acid
12. E631 Disodium inosinate
13. E632 Dipotassium inosinate
14. E633 Calcium inosinate
15. E634 Calcium 5'-ribonucleotides
16. E635 Disodium 5'-ribonucleotides
17. E636 Maltol
18. E637 Ethyl maltol
19. E640 Glycine and its sodium salt
20. E641 L-Leucine

(10)Foaming agents – maintain uniform aeration of gases in foods.

Foaming agents maintain the uniform dispersion of gases in aerated food.

1. 465-Methyl ethyl cellulose
2. 570-Stearic acid or fatty acid

(11)Mineral salts – enhance texture and flavour.

1. 339 Sodium phosphates
2. 340 Potassium phosphates
3. 341 Calcium phosphates
4. 342 Ammonium phosphates
5. 343 Magnesium phosphates

(12)Preservatives – stop microbes from multiplying and spoiling the food.

1. Sorbic acid
2. Sodium sorbate
3. Potassium sorbate
4. Calcium sorbate
5. Benzoic acid
6. Sodium benzoate
7. Potassium benzoate
8. Calcium benzoate
9. Propylparaben or Propyl-p-hydroxy-benzoate
10. Methylparaben or Methyl-p-hydroxy-benzoate
11. Sulphur dioxide
12. Sodium sulphite
13. Sodium bisulphite
14. Sodium metabisulphite
15. Potassium metabisulphite
16. Potassium sulphite
17. Potassium bisulphite
18. Nisin
19. Natamycin or Pimaricin
20. Ethyl lauroyl arginate
21. Potassium nitrite
22. Sodium nitrite
23. Sodium nitrate
24. Potassium nitrate
25. Propionic acid
26. Sodium propionate
27. Calcium propionate
28. Potassium propionate
29. Calcium disodium ethylenediaminetetraacetate or Calcium disodium EDTA
30. Lysozyme

(13)Thickeners and vegetable gums – enhance texture and consistency.

1. Xanthan Gum,E No: E415
2. Sodium Alginate,E No: E401/full range/
3. Xanthan Gum(Food Grade,200mesh)E No: E415
4. Hydroxypropyl Methyl Cellulose E No: E464
5. Jelly Powder
6. Xanthan Gum (Food Grade,80mesh) E No: E415
7. Tara gum E No: E417
8. Curdlan E No: E424
9. Tamarind Gum Polysaccharide
10. Calcium Alginate E No: E404
11. Microcrystalline Cellulose (MCC)
12. Sodium Carboxymethyl Cellulose E No: E466 /full range/
13. Propylene Glycol Alginate(PGA),E No: E1520
14. Semi-refined Carrageenan,E No: E407
15. Konjac Gum,E No: E425 /full range/
16. Agar Agar,E No: E406
17. Gelatin
18. Glycerol Esters Of Wood Rosin,E No: E445
19. Gellan Gum,E No: E418
20. Pectin,E No: E440

(14)Stabilisers and firming agents – maintain even food dispersion.

1. Lecithin
2. Alginic acid 
3. Agar 
4. Carrageenan
5. gelatin
6. Pectin or calcium chloride 
7. Lecithin and mono- and digycerides.

(15)Flour treatment – improves baking quality.

1. azodicarbonamide (E927)
2. carbamide (E927b)
3. potassium bromate (E924)
4. phosphates
5. malted barley
6. potassium iodate

(16)Glazing agent – improves appearance and can protect food.

1. Stearic acid or fatty acid
2. Beeswax, white and yellow
3. Carnauba wax
4. Shellac
5. Petrolatum or Petroleum jelly

(17)Gelling agents – alter the texture of foods through gel formation.

1. Alginic acid (also a Thickener, Stabiliser, Emulsifier)
2. Sodium alginate (also a Thickener, Stabiliser, Emulsifier)
3. Potassium alginate (also a Thickener, Stabiliser, Emulsifier)
4. Calcium alginate (also a Thickener, Stabiliser, Emulsifier)
5. Agar (also a Thickener, Emulsifier)
6. Carrageenan (also a Thickener, Stabiliser, Emulsifier)
7. Locust bean gum (Carob gum) (also a Thickener, Stabiliser, Emulsifier)
8. Gelatine (also an Emulsifier)

(18)Propellants – help propel food from a container.

1. Carbon dioxide
2. Nitrogen
3. Nitrous oxide
4. Butane
5. Isobutane
6. Propane
7. Octafluorocyclobutane

(19)Raising agents – increase the volume of food through the use of gases.

1. Sodium carbonate or Sodium bicarbonate
2. Ammonium bicarbonate or Ammonium hydrogen carbonate
3. Glucono delta-lactone
4. L-cysteine monohydrochloride

(20)Bulking agents – increase the volume of food without major changes to its available energy.

Bulking agents contribute to the volume of a food without contributing significantly to its available energy.

1. Sodium lactate
2. Potassium lactate
3. Isomalt
4. Polydextrose