| Preservatives |
Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness |
Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables |
Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E) |
| Sweeteners |
Add sweetness with or without the extra calories |
Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods |
Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame |
| Color Additives |
"Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and ""fun"" foods" |
Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings) |
FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow Nos. 5 and 6, Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added) |
| Flavors and Spices |
Add specific flavors (natural and synthetic) |
Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce |
Natural flavoring, artificial flavor, and spices |
| Flavor Enhancers |
Enhance flavors already present in foods (without providing their own separate flavor) |
Many processed foods |
Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate I+G |
| Fat Replacers (and components of formulations used to replace fats) |
"Provide expected texture and a creamy ""mouth-feel"" in reduced-fat foods" |
Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products |
Olestra, cellulose gel, carrageenan, polydextrose, modified food starch, microparticulated egg white protein, guar gum, xanthan gum, whey protein concentrate |
| Nutrients |
Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification) |
Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks |
Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine) |
| Emulsifiers |
Allow smooth mixing of ingredients, prevent separation Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily |
Salad dressings, peanut butter, chocolate, margarine, frozen desserts |
Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate |
| Stabilizers and Thickeners, Binders, Texturizers |
"Produce uniform texture, improve ""mouth-feel""" |
Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces |
Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey |
| pH Control Agents and acidulants |
Control acidity and alkalinity, prevent spoilage |
Beverages, frozen desserts, chocolate, low acid canned foods, baking powder |
Lactic acid, citric acid, ammonium hydroxide, sodium carbonate |
| Leavening Agents |
Promote rising of baked goods |
Breads and other baked goods |
Baking soda, monocalcium phosphate, calcium carbonate |
| Anti-caking agents |
Keep powdered foods free-flowing, prevent moisture absorption |
Salt, baking powder, confectioner's sugar |
Calcium silicate, iron ammonium citrate, silicon dioxide |
| Humectants |
Retain moisture |
Shredded coconut, marshmallows, soft candies, confections |
Glycerin, sorbitol |
| Yeast Nutrients |
Promote growth of yeast |
Breads and other baked goods |
Calcium sulfate, ammonium phosphate |
| Dough Strengtheners and Conditioners |
Produce more stable dough |
Breads and other baked goods |
Ammonium sulfate, azodicarbonamide, L-cysteine |
| Firming Agents |
Maintain crispness and firmness |
Processed fruits and vegetables |
Calcium chloride, calcium lactate |
| Enzyme Preparations |
Modify proteins, polysaccharides and fats |
Cheese, dairy products, meat |
Enzymes, lactase, papain, rennet, chymosin |
| Gases |
Serve as propellant, aerate, or create carbonation |
Oil cooking spray, whipped cream, carbonated beverages |
Carbon dioxide, nitrous oxide |
