Food additives are present in many foods. They do lots of different things. For example, they can help preserve food, thicken food or stop food from thickening. They can give food flavour or sweetness or make it shine. They can do more than one job at a time.
Common food additives
- Anti-caking agents stop ingredients from sticking together in lumps.
- Antioxidants prevent foods from reacting to oxygen, which can make them rancid.
- Artificial sweeteners make food sweeter.
- Colours enhance or add colour.
- Emulsifiers stop fats from clotting together and keep foods smooth.
- Flavour enhancers (such as MSG) make flavour stronger.
- Flavours add flavour.
- Flour treatment improves baking quality.
- Food acids make food less alkaline.
- Glazing agents make food look attractive and protect food.
- Humectants keep foods moist.
- Mineral salts improve texture.
- Preservatives stop bacteria from multiplying and spoiling the food.
- Propellants help propel food from a container (they are used in things like whipped cream and spray-on cheese).
- Stabilisers maintain uniformity of food dispersion.
- Thickeners make food thicker.
How to read labels
Each food additive has a function, name and number (such as 220). The ingredients list on food packaging will tell you which additives are present in any particular food. The website of Food Standards Australia New Zealand (FSANZ) provides a list of all additives by name and by number.
Additives and food safety
FSANZ regulates the use of food additives. It checks they are safe, that there are good reasons for their use, and that consumers are notified of their presence. Use of a food additive is approved only if it can be proved that it will cause no harmful effects to somebody without sensitivities to that additive.
Generally, food additives do not cause harmful effects. If your child is sensitive to one or more food additives, speak to your doctor before the child comes into contact with food additives.
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