Additives

Foaming Agents Foaming agents are used to increase the stability of a foam for example on a soft drink.Quillaia extract (E999) Quillaia extract (E999) is an aqueous extract of the bark of the tree Quillaia saponaria Molina. The active ingredients are saponins which...

Flour Treatment Agents These are added to flour or dough to strengthen or weaken the dough depending on the product. Dough conditioners may include enzymes, oxidants and emulsifiers. Flour treatment agents are used to increase the speed of dough rising and to improve...

Flavourings and Flavour Enhancers While flavour enhancers are classified as additives, flavourings are regulated differently (Regulation 1334/2008 and its amendment 872/2012). Flavourings are divided into a number of categories: Flavouring substances - single...

Firming agents Firming agents are used to keep bottled or pickled fruit crisp during storage.Calcium chloride (E509) Calcium chloride (E509) is extracted from natural brines or manufactured from sodium carbonate and is used as an aqueous solution to provide calcium...

Enzymes Enzymes are present in microorganisms, plants and animals and act as catalysts in various chemical reactions. This means that they increase the rate of the reactions. Because of this they can be useful in the production of food or certain food ingredients...

Emulsifiers and Emulsifier Salts Emulsifiers are used to help maintain homogenous mixtures of oil and water, much as egg yolk does in mayonnaise. The main active ingredient in egg yolk, lecithin is frequently used as an emulsifier and can be made from other sources...

Contrast Enhancers When it is necessary to mark the skin of a fruit or vegetables this is often done with a laser, with marking substance used to add information. Food additives used as contrast enhancers primarily focus on modifying the visual appearance of food,...

Colours Often the most controversial of all the food additive categories, colours have been added to processed foods for decades to either replace colour lost in manufacture or simply to make products look more appealing, Whilst the use of colours in foods has a long...

Carriers Carriers are able to encapsulate the flavour of a liquid or food and are used to dilute, disperse or dissolve a food additive or nutrient without altering its function.Ethyl cellulose (E462) Ethyl cellulose (E462) is made from wood pulp or cotton by treatment...

Bulking Agents These are used in products where sugar has been replaced with an artificial sweetener and the product has lost bulk and to add bulk to artificial sweetener products so they can be used in normal amounts at the table. Sometimes foods are bulked with an...