Where do food additives come from?
The sources of food additives are:
of vegetable origin
- Thickening agents extracted from seeds, fruit and seaweed
- Colours isolated from seeds, fruits and vegetables
- Acidulates such as tartaric acid from fruit
products produced by synthesis or biosynthesis
- antioxidants such as ascorbic acid in fruit and tocopherol in
vegetable oils colours such as carotenoids, the colouring agent
in many fruits and vegetables.
- Acidulants such as citric acid present in citrus fruit
obtained by modifying natural substances
Emulsifiers derived from edible oils and organic acids
- Thickening agents such as modified starches and modified cellulose
- Bulk sweeteners such as sorbitol and maltitol Man-made products
such as butylated hydroxyanisole (BHA)
- Colours, such as indigotin and quinoline yellow
- Intense sweeteners such as saccharin.
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