A Risk Sciences International glossary definition

food additives

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Food additives are substances intentionally added to food products during processing or preparation to achieve specific technological functions. These functions include improving shelf life, enhancing flavor, preserving nutritional value, stabilizing texture, or maintaining appearance. Food additives may be of natural origin (e.g., ascorbic acid from citrus), synthetic analogs of natural compounds, or entirely artificial.

Food additives are typically classified by function, such as:

  • Preservatives – inhibit microbial growth or oxidation (e.g., sodium benzoate, BHA)
  • Colorants – restore or enhance color (e.g., beta-carotene, FD&C Red No. 40)
  • Flavour enhancers – intensify existing flavors (e.g., monosodium glutamate)
  • Emulsifiers and stabilizers – maintain texture and consistency (e.g., lecithin, carrageenan)
  • Sweeteners – provide sweetness with or without calories (e.g., sucralose, stevia)

Regulatory Context

In many countries, food additives must be pre-approved by regulatory agencies (e.g., FDA in the United States, EFSA in the European Union) based on safety assessments. Approval typically considers toxicological data, estimated dietary exposure, and acceptable daily intake (ADI). Additives are often listed by function and identified by standardized codes (e.g., E-numbers in Europe).

At Risk Sciences International (RSI), food additives are frequently the subject of risk assessments that evaluate potential health impacts under realistic consumption scenarios, including cumulative exposure from multiple sources.

Synonyms:
food ingredients, processing aids, functional additives, permitted substances, food-grade chemicals
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