Standard definition and main functions of food additives

 Food additives are synthetic or natural substances added to food for the purpose of improving the color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. Including acidity regulators, anticaking agents, defoamers, antioxidants, bleaching agents, leavening agents, coloring agents, color retention agents, enzyme preparations, flavor enhancers, nutritional fortifiers, preservatives, sweeteners, thickening agents Agents, spices, etc.

Standard definition:

Definition:

The definition of food additives varies from country to country. The Joint Food Regulatory Commission of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) defines food additives as: food additives are consciously and generally added to food in small amounts to improve the quality of food. Non-nutritive substances in appearance, flavor and texture or storage properties. According to this definition, food fortifiers for the purpose of enhancing the nutritional content of food should not be included in the scope of food additives.


Joint Food Regulatory Commission of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO):

Food additives are non-nutritive substances that are consciously added to food in small amounts to improve the appearance, flavor, tissue structure, or storage properties of the food.

 

EU: Food additives refer to any substances that are artificially added to food for technical purposes during the production, processing, preparation, handling, packaging, transportation or storage of food.

 

United States: Food additives refer to substances that are intentionally used to cause or expect to cause them to directly or indirectly become food ingredients or affect the characteristics of food.

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