Food Additive - Glossary

Glossary

Anti-caking agent: Substance used to prevent lump formation

Anti-sticking agent: Prevents food from wheat attaching itself to the utensil it is cooked in

Antioxidant: Agent used to prevent the reaction of oxygen from the air with the food product and prolongs shelf life.

Bleaching agent: Substance used to decolor a product

Clarifying agent: Makes a liquid clear by removing cloudiness or suspended material

Crystal inhibitor: Prevents crystal formation

Curing agent: Promotes a curing reaction

Emulsifier: Keeps the droplets of fat dispersed in water and prevents them from combining together

Firming agent: Prevents wrinkles on fruits and vegetables

Flavor enhancer: Intensifies the flavor of other compounds, but do not have flavor themselves

Growth stimulant: Stimulates plant uptake of nutrients

Maturing agent: Improves baking quality

Sequestrant: Prevents off color reactions in foods by combining with trace metals

Stabilizer: Prevents separation of water in a curry