Food additives are natural or synthetic substance which are added to food to serve for particular purposes. There are many types of food additives. About three thousand additives have been approved for use in the United States. Here are some of common additive you will encounter, and the reasons they are used.

• Sodium or calcium propionate, sodium benzoate, potassium sorbate, nitrites, nitrates, sugar, salt -- prevent bacterial growth, protect colour or flavour.
• Sodium sulfite, sulfur dioxide, sodium and potassium bisulfite, sodium and potassium metabisulfite -- prevent spoilage and browning of food.
• BHA ( butylated hydroxyanisole), BHT (butylated hydroxytoluene), vitamin E -- prevent spoilage.
• Ascorbic acid (vitamin C ), citric acid -- prevent browning of fruits and vegetable.
• MSG (monosodium glutamate) -- enhance the flavour that already in the food.
• Gums, pectin, starch, gelatin -- thickeners.
• Lactic acid, sodium citrate, calcium lactate, acetic acid (vinegar) -- control acidity.
• Colouring -- to make the food look more attractive or to replace colour lost during processing.

Some terms used on labels

Serving Size -- A reasonable quantity used by an adult. Check this when comparing products to make sure you are using similar amounts. One brand may give information for a teaspoon, while another does so for a tablespoon. Serving size is now determined by the manufacturer, and there is no consistency.

Low Calorie -- No more than 40 calories per serving.

Lowfat / Low fat / Lean / Extra lean -- "Lowfat" apples only to milk products with fat content 0.5 to 2 pre cent by weight. "Low fat" and "lean" can be used only to meat with no more than 10 pre cent fat by weight. "Extra lean" means the meat has no more than 5 per cent fat by weight.

NUTRITION ==> CARBOHYDRATES | LIPIDS | PROTEINS | VITAMINS | MINERALS | WATER & FIBRES | HEALTHY DIET | FOOD ADDITIVES