Food Additives
| Definition: |
Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods. |
| Notes: |
D25-26 qualif |
Food Additives Categories.
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Fat Substitutes - Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats. |
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Food Coloring Agents - Natural or synthetic dyes used as coloring agents in processed foods. |
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Food Preservatives - Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods. |
Food Additives Definitions and Terms
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