Food Additives Analysis

What Are Food Additives? Classification According to Usage ...

Food additives; In order to protect and correct the taste, odor, appearance, structure and other qualities of the foodstuff during the production, classification, processing, preparation, packaging, transportation, storage of food that cannot be consumed as food alone, does not have nutritional value alone, or to prevent and correct unwanted changes are the substances used.

Food additives; It can be obtained naturally, such as the red colorant obtained from beets, or artificially such as saccharin, which is not found in nature. Each food additive is expressed with a code number determined by the European Union. With this code system known as E code, additives are classified according to their functions.

Classification of Food Additives and E Codes

Colorants: E 100 - 181
Protectors: E 200 - 252
Acids: E260 - 297 and E322 - 385
Antioxidants: E 300 - 321
Emulsifying salts: E 331 - 332, E 450 - 452
Emulsifiers (Stabilizers): E 420 - 495
Dehumidifiers: E 420 - 422
Gelling Agents (Thickeners): E 400 - 418
Acidity regulators: E 500 - 529
Hardeners: E 509
Anti-caking agents: E 535 - 536, E 551 - 559
Separators, chelates or swelling agents: E 530 - 585
Aroma and flavor enhancers: E 620 - 640
Antifoaming agents: E 900 - 914
Polishing and coating agents: E 900 - 914
Flour treatment agents: E 300, E 920 - 928
Propellant gases (Packaging gases): E 938 - 949
Sweeteners: E 950 - 967
Enzymes: E 1100 -1105
Bulking agents: E1200
Modified starch: E 1404 - 1450