Medical Health Care Advices

Food additives are used to enhance the flavor, texture, shelf life and nutritional properties of food. As consumer interest in this subject, so often misunderstood, is growing late, we present below some key facts about various food additives.
What are food additives?

Food additives are substances added to food for a specific technical purpose and are classified according to the function to perform, for example, stabilizers, thickeners, gelling agents, anticaking agents, icing, packing gases and propellants. Only substances are regarded as additives that are not normally consumed as food itself or used as characteristic ingredients.

In the EU, there are three directives that stipulate the list of additives approved for use (excluding all others), food products where they can be used and the maximum permitted levels where applicable. Additives approved as safe for food use are designated with a number preceded by the letter E (E for Europe), which is a practical and simple way to label permitted additives for all EU languages.

Stabilizers

Many foods contain combinations of known oil and water emulsions. The emulsions were formed using substances called emulsifiers, which allow the formation of a homogeneous mixture of water and oil. The stabilizers are used in products such as mayonnaise, salad dressings and ice cream to prevent the emulsion from separating, helping to maintain the physical properties and texture of food. Common stabilizers include locust bean gum (E410) and alginates (E400-404).

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