Additives in Food

For centuries, humans have flavored, preserved, and colored their food. Even today, food production cannot do without minor helpers, which is why additives are used to enhance not only the appearance, but also the taste and, importantly, the shelf life. The fact is, they help sell products better, even if sometimes just by simulating properties that the food doesn't actually possess.

These substances are identified by the letter E and a numerical code; this labeling is internationally valid. The list of additives is quite extensive, and they are generally divided into several basic categories:

1. Antioxidants (E300 - E321).

They extend the shelf life of foods by preventing oxidation of certain food components, which can lead to vitamin loss or the formation of toxic substances. They are widely used additives, most commonly found in foods with high fat content – oils, meat products, chocolates, peanuts, various cereal products, and more. They are divided into two groups:

- The first group includes substances (some acids and their compounds) that act against color changes (e.g., in meat products). This includes ascorbic acid (E300) and citric acid (E330).

- The second group of antioxidants consists of substances that prevent oxidation in fats and oils (such oxidation leads to rancidity, making the food unappealing or even inedible). This includes tocopherols (E306-E309), additives labeled E310-312, E320, E321, and lecithin (E322).

2. Preservatives (E200 - E290).

These substances prevent the growth of various microorganisms responsible for food spoilage. They are not added only to preserved foods but practically to all that require a certain shelf life (from days to years).
Included are:

• sorbates (E200-E203),
• benzoates (E210-E213),
• nitrites and nitrates (E249 - E252).

3. Colorants (E100 - E182).

As the color of food plays a significant role in consumer choice, colorants are added to a wide range of different foods.

These include:

• Natural colorants.
  Derived from natural sources – plants, animals, or minerals – such as chlorophylls E140, carotenoids E160a, caramel E150, etc.
• Naturally identical colorants.
  Chemically identical to natural ones but produced chemically.
• Synthetic colorants.
  Manufactured from petroleum products.

4. Emulsifying salts.

They help stabilize a mixture of fats and proteins (e.g., in processed cheeses), making such foods easier to spread. Examples include phosphates (E339).

5. Artificial sweeteners.

These substances are much sweeter than beet sugar (sucrose) and simultaneously provide less energy (used in much smaller amounts for the same sweetening effect). They are used to reduce the energy value of foods or specifically added to diabetic products. Artificial sweeteners are added to lemonades and sweetened beverages, which are largely unsuitable for very young children. Examples include acesulfame K (E950), aspartame (E951), saccharin (E954).

6. Flavor and aroma enhancers.

These are substances that enhance the existing flavor or aroma of food. The most commonly discussed substance in this category is monosodium glutamate, used in soups and meat dishes.

7. Thickeners.

These include substances that help increase the viscosity (density) of certain foods (dairy products, sauces, soups, dressings, etc.). These include:

• modified starches,
• celluloses,
• plant gums.

8. Bulking agents.

These increase the volume of food without affecting its energy value (e.g., in low-calorie foods, chewing gums). An example is microcrystalline cellulose (E460).

9. Emulsifiers and stabilizers.

Emulsifiers are substances that allow the mixing of two immiscible liquids - e.g., in the production of margarines, it is necessary to mix (emulsify) water and oil, which are otherwise immiscible.
Stabilizers ensure that the resulting mixture does not separate again. These additives are most commonly found in margarines, spreads, mayonnaise, etc.

10. Other additives.

This category includes substances such as acids, alkalis, salts, and esters, carriers and solvents, anti-caking agents, polishing agents, etc.

Safety of additives

Currently, over 3,800 of these supplementary substances are known. Their health safety is under discussion, as some have been found to have various adverse effects – allergic reactions, asthma attacks, behavioral disorders (frequent is hyperactivity in children), some can have carcinogenic effects or undesirable effects on reproduction and fetal development. 
When evaluating the impact of any additive on our body, it is necessary to consider its amount and, importantly, the mutual combinations present, which can trigger a negative reaction. In any case, they are not a natural part of the diet, so it is advisable to avoid many of them by favoring natural (unprocessed) foods. This is especially true for children, as the chemical burden can have much worse impacts on a developing body.

When assessing potential (non)security of additives, we may also consider the method of their production and the source of raw materials used. Sources of additives used in food production:

1. Additives of natural origin.
These are obtained from fruits (pectin, anthocyanins, citric acid), vegetables (carotenoids), seaweed (agar), and other natural materials.

2. Additives identical to those found in nature.
Manufactured synthetically or using microorganisms (ascorbic acid, citric acid, tocopherols, carotenoids).

3. Additives acquired by modifying natural substances.
For example, sweeteners (sorbitol), thickeners (modified starches), emulsifiers (from edible oils and organic acids).

4. Additives synthesized.
Sweeteners (saccharin), colorants (tartrazine), etc.

There are also foods for which legislation prohibits the use of any additives. These include:

• sugar,
• coffee except for flavored instant coffee and coffee extracts,
• butter, whole, semi-skimmed and skimmed milk, pasteurized or sterilized including high-temperature treated and unflavored cream,
• honey,
• unflavored tea,
• unemulsified fats and oils,
• unflavored fermented milk products with live culture, unflavored buttermilk,
• unprocessed foods,
• natural mineral water and packaged spring water,
• dried pasta except for gluten-free pasta or pasta intended for low protein diets.