Nutrition News from the Department of Human Nutrition, K-State Research and Extension, Kansas State University Food Additive Function Used In Example of Names on Categories Product Labels Anti-caking agents Keep powdered foods free-flowing, prevent Salt, baking powder, Calcium silicate, iron moisture absorption confectioner's sugar ammonium citrate, silicon dioxide Color Additives Offset color loss due to exposure to light, air, Many processed foods, FD&C Blue Nos. 1 and 2, temperature extremes, moisture and storage (candies, snack foods FD&C Green No. 3, FD&C Red conditions; correct natural variations in margarine, cheese, soft Nos. 3 and 40, FD&C Yellow color; enhance colors that occur naturally; drinks, jams/jellies, Nos. 5 and 6, Orange B, Citrus provide color to colorless and "fun" foods gelatins, pudding and pie Red No. 2, annatto extract, beta- fillings) 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) Dough Strengtheners Produce more stable dough Breads and other baked Ammonium sulfate, and Conditioners goods azodicarbonamide, L-cysteine Emulsifiers Allow smooth mixing of ingredients, prevent Salad dressings, peanut Soy lecithin, mono- and separation butter, chocolate, diglycerides, egg yolks, margarine, frozen desserts polysorbates, sorbitan Keep emulsified products stable, reduce monostearate stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily Enzyme Preparations Modify proteins, polysaccharides and fats Cheese, dairy products, Enzymes, lactase, papain, meat rennet, chymosin Nutrition News from the Department of Human Nutrition, K-State Research and Extension, Kansas State University Food Additive Function Used In Example of Names on Categories Product Labels Fat Replacers (and Provide expected texture and a creamy Baked goods, dressings, Olestra, cellulose gel, components of "mouth-feel" in reduced-fat foods frozen desserts, carrageenan, polydextrose, formulations used to confections, cake and modified food starch, replace fats) dessert mixes, dairy microparticulated egg white products protein, guar gum, xanthan gum, whey protein concentrate Firming Agents Maintain crispness and firmness Processed fruits and Calcium chloride, calcium vegetables lactate Flavor Enhancers Enhance flavors already present in foods Many processed foods Monosodium glutamate (MSG), (without providing their own separate flavor) hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate Soft drinks and water Caffeine Flavors and Spices Add specific flavors (natural and synthetic) Pudding and pie fillings, Natural flavoring, artificial gelatin dessert mixes, cake flavor, and spices mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce Gases Serve as propellant, aerate, or create Oil cooking spray, Carbon dioxide, nitrous oxide carbonation whipped cream, carbonated beverages Humectants Retain moisture Shredded coconut, Glycerin, sorbitol marshmallows, soft candies, confections Leavening Agents Promote rising of baked goods Breads and other baked Baking soda, monocalcium goods phosphate, calcium carbonate Nutrition News from the Department of Human Nutrition, K-State Research and Extension, Kansas State University Food Additive Function Used In Example of Names on Categories Product Labels Nutrients Replace vitamins and minerals lost in Flour, breads, cereals, Thiamine hydrochloride, processing (enrichment), add nutrients that rice, macaroni, margarine, riboflavin (Vitamin B2), niacin, may be lacking in the diet (fortification) salt, milk, fruit beverages, niacinamide, folate or folic acid, energy bars, instant beta carotene, potassium iodide, breakfast drinks iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L- tryptophan, L-lysine, L-leucine, L-methionine) pH Control Agents and Control acidity and alkalinity, prevent Beverages, frozen Lactic acid, citric acid, acidulants spoilage desserts, chocolate, low ammonium hydroxide, sodium acid canned foods, baking carbonate powder Preservatives Prevent food spoilage from bacteria, molds, Fruit sauces and jellies, Ascorbic acid, citric acid, fungi, or yeast (antimicrobials); slow or beverages, baked goods, sodium benzoate, calcium prevent changes in color, flavor, or texture cured meats, oils and propionate, sodium erythorbate, and delay rancidity (antioxidants); maintain margarines, cereals, sodium nitrite, calcium sorbate, freshness dressings, snack foods, potassium sorbate, BHA, BHT, fruits and vegetables EDTA, tocopherols (Vitamin E) Stabilizers and Produce uniform texture, improve "mouth- Frozen desserts, dairy Gelatin, pectin, guar gum, Thickeners, Binders, feel" products, cakes, pudding carrageenan, xanthan gum, whey Texturizers and gelatin mixes, dressings, jams and jellies, sauces Nutrition News from the Department of Human Nutrition, K-State Research and Extension, Kansas State University Food Additive Function Used In Example of Names on Categories Product Labels Sweeteners Add sweetness with extra calories Beverages, baked goods, Sucrose (sugar), glucose, confections, table-top dextrose, fructose, corn syrup, sugar, many processed high fructose corn syrup, foods molasses, maple syrup, evaporated cane juice, honey Artificial Sweeteners Add sweetness without extra calories Sugar-free baked goods, Saccharin, aspartame, sugar substitutes, low- sucralose, acesulfame potassium calorie foods, diet sodas, (acesulfame-K), neotame sugar-free chewing gum ,sorbitol, mannitol, xylitol Yeast Nutrients Promote growth of yeast Breads and other baked Calcium sulfate, ammonium goods phosphate Chart adapted from FDA, Food Ingredients and Colors (http://www.fda.gov/food/foodingredientspackaging) .