Written by Bina Naik | 
Medically Reviewed by dr. reeja tharu / dr. sunil shroff, MBBS, MS, FRCS (UK), D. Urol (Lond) on May 16, 2019


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


belmarra Thursday, March 21, 2013

Thanks for such good post. Food additives is used in to food to preserve flavor or enhance its taste and appearance.Food additives is to be divided into several groups all are acidic in nature .artificial food additives have been linked with cancer, digestive problems, neurological conditions.

srmcurology Thursday, July 16, 2009

The Centre for Science for the public Interest in the USA reports that - Hazards in food cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year, most of which are never reported to public health officials. These illnesses cost American taxpayers approximately $6.9 billion annually in medical costs, hospitalizations, and lost work time according to the Economic Research Service (USDA).

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