9781422280430

Flavorings, Colorings, and Preservatives

But there can be a downside: you are what you eat, or so goes the old saying. The problem is many people don’t know what they are eating these days.

W hy A dditives ? For centuries, people have tried to find new ways to preserve food and improve its flavor. Some of their methods have included adding salt, sugar, vinegar, spices, and herbs. But as the world’s population grew, people no longer had to time to grow or preserve what they ate. Still, they wanted food that was safe, tasty, and nutritious. As food processing became more industrialized, scientists found a number of ways to improve food’s texture, flavor, color, and nutritional value. They invented additives, including artificial preservatives, colors, and flavorings. The U.S. Food and Drug Administration (FDA), the government agency responsible for making sure food is safe in the United States, has a database of thousands of food additives. The FDA’s official definition states that additives are “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.” To put it more simply, food additives are any ingredient added to preserve freshness, maintain safety, improve nutritional value, or to enhance food’s taste, texture, or appearance. Preservatives, for example, slow the process by which food spoils, resulting in a longer shelf life. Preservatives also fight against foodborne illnesses, such as E. coli and botulism. Some preservatives prevent oils and fats from turning rancid . Artificial sweeteners and flavors make food taste better. Artificial colors improve the look of food, making it more appetizing. Stabilizers, emulsifiers , and thickeners improve food texture, while other ingredients help cakes, pies, and other baked goods rise in the oven. Some additives minimize acidity, while others reduce fat. Still others make food more nutritious.

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