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This Food Additives chapter is in the newly named Aspects of Food Processing section of the text. The other chapters covering food preservation and food packaging components of the food processing section are discussed in Chaps. 16 and 18 , respectively
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Food Additives
Introduction This Food Additives chapter is in the newly named Aspects of Food Processing section of the text. The other chapters covering food preservation and food packaging components of the food processing section are discussed in Chaps. 16 and 18, respectively. There are various methods of food preservation, which include the addition of chemicals, dehydration, and heat processing.. . . (http://www. wisegeek.com/what-is-the-difference-between-foodprocessing-and-preservation.htm) (italics added)
According to the Food and Drug Administration (FDA), a food additive in its broadest sense is any substance added to food. Legally, the term refers to “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.” Additives are useful in controlling such factors as decomposition and deterioration, nutritional losses, loss of functional properties, and aesthetic value, yet may not be used to disguise poor quality. Their use is subject to regulation in the 1958 Food Additives Amendment to the Food, Drug, and Cosmetic (FD&C) Act with exemptions for prior-sanctioned items and generally recognized as safe (GRAS) substances.
Food processors must petition the federal FDA for approval of a new food additive. FDA approval is then required for use at specific levels, only in specific products. Under the condition that a raw ingredient is processed, the processed food represents the change of raw material into food of another form. Food processing may involve the use of specific preservation techniques and also packaging.
The Continuum of Processed Foods (IFIC Foundation). “Processed foods can be placed on a continuum that ranges from minimally processed items to more complex preparations that combine ingredients such as sweeteners, spices, oils, flavors, colors, and preservatives, with many variations in between.” “. . . Packaging and use of Additives, namely preservatives including salt, sugar, vinegar (for pickling) and sulfur dioxide are food processing techniques.”
Vitamins and minerals are a special category of food ingredients. They are essential for nutrition yet their use apart from food is often surrounded with controversy. Their use in foods has been increasing as they have been associated
V.A. Vaclavik and E.W. Christian, Essentials of Food Science, 4th Edition, Food Science Text Series, DOI 10.1007/978-1-4614-9138-5_17, # Springer Science+Business Media New York 2014
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with the prevention and/or treatment of at least four of the leading causes of death in the United States. Existing additives, as well as new ones, are utilized in new product development. Controlling decomposition, nutritional losses, losses of functional properties, aesthetic value, and so forth are issues of utmost importance to our food supply. “Yuck, this stuff is full of ingredients!” says Linus, reading a can label in Charlie Brown. It is true that there was some suspicion of additive
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