Among the ample amounts of problems occurring in the food industry, food deterioration and quality defects play vital roles by becoming big hurdles to the target of consumer acceptance. In that case, industry tries to innovate things, which can jump over that hurdles. Some of them can successfully solve the problems and help advance the technology. Food additives and preservatives are frequently used terms within the food industry. Both are related with processing of food materials. Not only processing, but also they engage with food storage too. All of these things are chemical compounds, which may add naturally or artificially to the food. They will help in preventing deteriorations and enhancing the consumer acceptance.
Food Additives
According to the definition given by the United States Food and Drug Administration (FDA), food additive is “any substance, the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food”. The purpose of adding these compounds to food may vary depending on the requirement. Not only the maintaining of food quality and safety, but also they can improve the nutritional composition and help in product processing. Based on several criteria, food additives can be categorized in different ways. They fall in to two basic categories as natural and artificial. Sugar, salt and spices can be described as some of the common, natural food additives. Additives can be again sub divided based on their purpose of addition. Colors, preservatives, antioxidants, emulsifiers, sweeteners and flavorings are coming under that category. Another way of categorizing food additives is the way of addition. If the additive is intentionally added, it differs with an additive which is added indirectly when the food is exposed during handling or at the time of storage. There is a special way to interpret the name of food additives briefly on their packaging materials. The system was approved by the European Union, and it is called as ‘E number’ system. According to that system, there are main categories of additives, and each one of the additive is given with a unique number to itself (e.g. E300 refers to L-ascorbic acid).
Food Preservatives
Preservatives can be classified in to two categories as antioxidants and antimicrobial agents. Ascorbic acid, BHT and BHA are some of the antioxidants, which can prevent the rancidity of fat or spoilage of fruits. Antimicrobial agents can hinder the growth of redundant microorganisms such as spoilage bacteria and molds. By adding preservative, you can assure the quality and safety of food to a greater extend. They affect on both biological and chemical components in food material. Preservatives are added in to food in very trace amounts. There is a maximum permissible level for each chemical additive which is very much definite.
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What is the difference between Food Additives and Food Preservatives? • Food additives are a wide range of chemical compounds used for different purposes of food processing and storage. • Preservatives are also a type of food additive that inhibit the growth of bacteria, yeasts, and molds in foods, and prevent some disagreeable chemical reactions such as lipid oxidation.
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