The introduction of food additives in food products according to their technological purpose can be aimed at:

• improving the appearance and organoleptic properties of the food product;
• maintaining the quality of the product during its storage;
• acceleration of the timing of food production.
In accordance with the technological purpose, niche additives, in turn, could be grouped as follows:
A. Nutritional supplements that provide the necessary appearance and organoleptic properties of the product, including, in turn:
• improve consistency,
• food colorings,
• flavors,
• flavoring substances.
B. Food additives that prevent microbial or oxidative spoilage of products (preservatives):
• antimicrobial agents:
- chemical,
- biological:
• antioxidants (antioxidants) that prevent chemical spoilage of the product (oxidation).
B. Nutritional supplements needed in the food manufacturing process:
• process accelerators,
• myoglobin fixatives,
• technological food additives, such as: tssga disintegrants, gelling agents, foaming agents, bleaches and lr.
G. Food quality enhancers.
The Codex Alimentaris Commission identifies a number of functional classes of food additives, their definitions (definitions) and subclasses (technological functions), which are given in the table below.
  Functional classes (for marking purposes) Definitions Subclasses (technological functions)
one Acids (Acid) Increase acidity and / or give a sour taste to food Acidifier
2 Acidity regulator Alter or regulate the acidity or alkalinity of a food product Acids, alkalis, bases, buffer, pH regulators
3 Anti-caking and clumping agents (Anicakiog agent) Reduce the tendency of food particles to adhere to each other Hardening additives, tackifiers, drying additives, powders, separators
four Antifoam agents (Antifoaming agent) Prevent or reduce foam formation Defoamers
5 Antioxidants (Antioxidant) Increase food shelf life by protecting against spoilage caused by oxidation, such as rancidity of fats or discoloration Antioxidants, synergists of antioxidants, complexing agents, antioxidants
6 Fillers (Bulking agent) Substances other than water or air that increase the volume of a product without significantly affecting its energy value Fillers
7 Dyes (Color) Enhance or restore product color Dyes
8 Color retention agent Stabilize, maintain or enhance the color of the product Color fixers, color stabilizers
9 Emulsifiers Form or maintain a homogeneous mixture of two or more immiscible phases, such as oil and water in foods Emulsifiers, emollients, dispersants, surfactants, wetting agents
10 Emulsifying salt Interact with cheese proteins to prevent the separation of fat in the manufacture of processed cheese Melting salts, complexing agents
eleven Sealers (plant tissue) (Firming agent) Make or keep the tissues of fruits and vegetables firm and fresh, interact with gelling agents to form a gel or strengthen the gel Sealers (plant tissue)
12 Amplifiers of taste and smell (Flavor enhancer) Enhances the natural taste and / or smell of food products Taste enhancers, flavor modifiers, boiling aid additives
13 Flour treatment agent Substances added to flour to improve its baking quality or color Whitening additives, dough improvers, flour improvers
fourteen Foaming agents (Foaming agent) They create conditions for uniform diffusion of the gaseous phase into liquid and solid food products. Whipping additives, aeration additives
fifteen Gelatin and (Gelling agent) Food texture by gel formation Jelly formers
16 Glazers (Glazing agent) Substances which, when lubricated with the outer surface of the product, give a shiny appearance or form a protective layer Film formers polishing substances
17 Water Retention Agents (Humectant) Protects food from drying out by neutralizing the influence of atmospheric air with low humidity Moisture / Water Retainants, Wetting Agents
eighteen Preservative Increase shelf life of products, protecting against spoilage caused by microorganisms Antimicrobial and antifungal additives, additives for combating bacteriophages, chemical sterilizing additives for wine aging, disinfectants
19 Prepellants (Propellant) Gas other than air pushing a product out of a container Propellants
twenty Baking powder (Raising agent) Substances or a combination of substances that release gas and thus increase the volume of dough Baking powder, substances that contribute to the vital activity of yeast
21 Stabilizers Allows you to maintain a homogeneous mixture of two or more immiscible substances in a food product or finished food Binders, sealants, moisture and water-retaining substances, foam stabilizers
22 Sweeteners Substances of a non-sugar nature, which give a sweet taste to food products and prepared foods Sweeteners, Artificial Sweeteners
23 Thickeners (Thickener) Increase food viscosity Thickeners, texturators
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