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Food additives are:

  • Sweeteners to sweeten foods or in table-top sweeteners;
  • Colours adding or restoring colour in a food;
  • Preservatives prolonging shelf-life of foods by protecting them against deterioration by micro-organisms;
  • Antioxidants prolonging shelf-life of foods by protecting them against oxidation e.g. fat rancidity, colour changes;
  • Stabilisers to maintain the physico-chemical state of a foodstuff;
  • Emulsifiers to maintain the mixture of oil and water in a foodstuff.

Added to food for technological purposes in its manufacture, processing, preparation, treatment, packaging, transport or storage, food additives become a component of the food. EU legislation describes 26 different technological functions.

 
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