Effects of food additives on our diet

Food vs non-food

In our fast-paced world, convenience and time often take precedence over scrutinizing the ingredients that make up our daily meals. The silent actors in our food, however, might be more influential than we realize. Food additives, almost always listed on the back of our ingredients, snacks and meals, have been a subject of concern for health-conscious individuals and researchers alike. Nutrition should be simple, and by eliminating our intake of food additives, we are going to feel better. 

The different types of food additive and their uses include:

Anti-caking agents – stop ingredients from becoming “lumpy”.
Antioxidants – prevent food from oxidising, or going bad.
Artificial sweeteners – increase the sweetness.
Emulsifiers – stop fats from clotting together.
Food acids – maintain the right acid level.
Colours – enhance or add colour.
Humectants – keep foods moist.
Flavour enhancers – increase the power of a flavour.
Mineral salts – enhance texture and flavour.
Preservatives – stop microbes from multiplying and spoiling the food.
Thickeners and vegetable gums – enhance texture and consistency.
Stabilisers and firming agents – maintain even food dispersion.
Flour treatment – improves baking quality.
Glazing agent – improves appearance and can protect food.
Gelling agents – alter the texture of foods through gel formation.
Propellants – help propel food from a container.
Raising agents – increase the volume of food through the use of gases.
Bulking agents – increase the volume of food without major changes to its available energy.