They integrate with the food item to become a component, thereby improving its quality.
Food additives are used during production, processing, treatment, packaging, transportation or storage of food.
The exact history of food additives is not known, but research indicates the existence of food additives to date back to the prehistoric man who added certain chemicals to smoked meat. Later methods like salting fish and meat to improve its shelf life, adding spices and indigenous herbs to food to improve its taste and pickling fruits using salt and vinegar, came into practice.
The use of food additives was minimum in the past when food was mostly prepared at home from fresh raw ingredients. Food items were seasonal and seldom available off season. Today we find most food being made available all round the year, enabling the urban population to enjoy food in great varieties.
Food is also made available in places where it is not produced (e.g. fish in non-coastal region), due to the usage of food additives. The present day food industry has grown and flourished due to the liberal use of food additives. These additives have also led to the extensive production and marketing of 'easy-to-prepare' convenience foods.
Latest Publications and Research on Food AdditivesEstimation of Ion Competition via Correlated Responsivity Offset in Linear Ion Trap Mass Spectrometry Analysis: Theory and Practical Use in the Analysis of Cyanobacterial Hepatotoxin Microcystin-LR in Extracts of Food Additives. - Published by PubMed
Prevention of retrosternal adhesion by novel biocompatible glue derived from food additives. - Published by PubMed
Inputs of polychlorinated biphenyl residues in animal feeds. - Published by PubMed
Recovery of Natural Antioxidants from Spent Coffee Grounds. - Published by PubMed
Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin. - Published by PubMed