Abstract

Food additives may be looked upon as minor ingredients incorporated into foods to affect their properties in some desired way. Most commonly, the effects desired relate to flavor, texture, color, nutritive value, or stability in storage. Food additives are defined and closely regulated at the national level.

This chapter provides a brief overview of 27 functional food additive categories, excluding bulk ingredients such as flour, sugar, fats, and oils. These categories comprise hundreds of individual compounds, representing the majority of those common us in the food system. Typical food applications of each additive are identified, and the important technical and functional properties are described.

While there are many differences in food tastes and preferences among the global population, the major trends driving the food additive industry appear to be very similar in all regions: concern over food safety, health and nutrition, and desire for convenience.

These trends will expand the use of food additives, especially those of natural origin. The global market for food additives exceeded $20 billion in 2003, and it is expected to increase at an annual rate of 3–3.5% during the next 5 years.