Faced with the various professional terms on the food ingredient list, most consumers are confused: which additives are necessary? What needs to be treated with caution? What are pure natural ingredients? By mastering the classification and functions of common food additives, one can easily understand the ingredient list and scientifically select food. The compliant food additives we come into daily contact with are mainly divided into six categories, each with a clear functional positioning.
1、 Preservatives: the "guardians of food preservation"
The core function is to inhibit the growth of microorganisms, extend the shelf life of food, and prevent mold and spoilage. Common compliant preservatives include potassium sorbate, sodium benzoate, sodium dehydroacetate, and streptomycin. Potassium sorbate has extremely high safety and can be excreted from the human body after metabolism. It is the most commonly used preservative in beverages, pastries, and cooked food; Lactic acid streptomycin is a natural biological preservative commonly used in meat and dairy products, and is completely harmless to the human body. Many foods labeled as "zero preservatives" are not without preservation methods, and may rely on high sugar, high salt, and vacuum packaging to achieve preservation, rather than being healthier.
2、 Sweetener: A Gospel for Sugar Control People
Divided into artificially synthesized and natural sweeteners, their function is to replace sucrose to enhance taste and significantly reduce food calories. Common types include erythritol, xylitol, steviol glycosides, sucralose, and aspartame. Among them, erythritol, xylitol, and steviol glycosides are natural sweeteners with a natural taste and high safety, widely used in sugar free beverages and sugar free pastries; Sucralose and aspartame have high sweetness and low dosage, and are safe and controllable under compliant use. Many people mistakenly believe that sugar free foods with sweeteners are unhealthy, but in fact, compared to excessive addition of sucrose, compliant sweeteners can effectively reduce sugar intake and avoid obesity and high blood sugar problems.
3、 Thickener and stabilizer: optimizing food taste
This type of additive can make food texture uniform, taste smooth, prevent layering and sedimentation, and is commonly used in beverages, yogurt, jelly, and sauces. Common ones include carrageenan, xanthan gum, pectin, agar, and sodium carboxymethyl cellulose. They mostly come from plants, seaweed, and grains, and are essentially dietary fiber that is difficult for the human body to digest and absorb. They do not produce heat and are non-toxic. Normal consumption has no burden on the body.
4、 Pigments and color protectants: restoring the natural color of food
Used to compensate for the loss of color in food processing and make the appearance of food more natural. Natural pigments include beet red, carotenoids, and gardenia yellow, all extracted entirely from fruits and vegetables; Artificial colors include lemon yellow, sunset yellow, and carmine. The national standard strictly limits the scope and dosage of use, and they are safe and harmless when used in compliance. The use of artificial colors in regular children's snacks is strictly prohibited or limited, so there is no need to worry excessively.
5、 Antioxidants: prevent food from spoiling
Mainly used for edible oils, nuts, and fried foods to prevent oil oxidation and spoilage, and to avoid the production of carcinogenic oxidants. Common ones include vitamin E, sodium ascorbate, BHT, etc. Among them, vitamin E itself is a nutrient required by the human body and has extremely high safety.
6、 Leavening agent and acidity regulator: suitable for food processing
Sodium bicarbonate, ammonium bicarbonate, and other leavening agents are the key to making bread, cakes, and cookies fluffy and soft; Citric acid, malic acid and other acidity regulators are used to adjust the sour and sweet taste of food, balance flavor, and are the most basic and safe additives in daily food.