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addition
additive
A Dictionary of Food and Nutrition
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2005
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© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information)
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additive Any compound not commonly regarded or used as a food which is added to foods as an aid in manufacturing or processing, or to improve the keeping properties, flavour, colour, texture, appearance, or stability of the food, or as a convenience to the consumer. The term excludes vitamins, minerals, and other nutrients added to enrich or restore nutritional value. Herbs, spices, hops, salt, yeast, or protein hydrolysates, air, and water are usually excluded from this definition. Additives may be extracted from natural sources, synthesized in the laboratory to be chemically the same as the natural materials (and hence known as nature‐identical), or may be synthetic compounds that do not occur in nature.
In most countries only additives from a permitted list of compounds which have been extensively tested for safety may legally be added to foods. The additives used must be declared on food labels, using either their chemical names or their numbers in the EU list of permitted additives (
E‐numbers).
See also
Acceptable Daily Intake.
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