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Food Additives
| Nr. | Sadaļas nosaukums | Lpp. |
| Introduction | 3 | |
| What is food additives? | 4 | |
| Food Additives – Ingredients with a Purpose | 4 | |
| Categories of good additives | 6 | |
| Group index of food additives | 8 | |
| List of food additivs what harms | 11 | |
| 10 the most dangerous food additives | 12 | |
| Concusion | 14 | |
| Resource | 15 |
Conclusion
Although food additives have been in use since the Neanderthal era, they have gained huge popularity and utility in the modern times. The scientific use of readymade mixes, flavoring and coloring agents and essences have helped working women in particular, to keep up with the demands on their time. Additives also help in the manufacture of convenience foods that can be rapidly and easily prepared.
‘We are what we eat’ the saying goes. The wide array of delectable delicacies that have been made possible due to food additives, have been widely misused by the modern world leading to an increase in ‘food junkies’ and added to the burden of lifestyle diseases. Hence, moderation must be the key word and these foods, which have been developed for ‘convenience’, must be wisely and justly used.
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The pursuit of happiness through the enjoyment of food is a centuries old human endeavor. Taste, texture, freshness and eye appeal are major contributors to such enjoyment, made possible in our modern lifestyle through the use of highly specialized ingredients known as food additives. The broadest practical definition of a food additive is any substance that becomes part of a food product either directly or indirectly during some phase of processing, storage or packaging. Direct food additives, which are discussed in this publication, are those that have intentionally been included for a functional purpose by the food processor, whereas indirect additives are those migrating into food products in very small quantities as a result of growing, processing or packaging. Food additives afford us the convenience and enjoyment of a wide variety of appetizing, nutritious, fresh, and palatable foods. Their quantities in food are small, yet their impact is great. Without additives, we would be unfortunately lacking in the abundant and varied foods that we enjoy today.
