Chemicals that are intentionally introduced into foods to aid in processing, to act as preservatives or to improve the quality of the food are called intentional additives.
Such materials as colors, flavors, sweeteners, vitamins and minerals for enrichments, mold inhibitors, bactericides, antioxidants and emulsifiers are intentional food additives.
Intentionally food additive are chemicals or compounds, natural or synthetic added deliberately to make some changes on the food product, e.g. to add color, to preserve to provide nutritional supplement.
It also include sequestrants, surface active agents, stabilizers and thickeners, bleaching and maturing agents and starch modifiers, buffers, acids, alkalies, and flavoring agents.
Their use is strictly regulated by national and international laws.
The national academy has listed the purpose of food additives as follows:
*To improve or maintain nutritional value (e.g. vitamins and minerals)
*To enhance quality
*To reduce wastage
*To enhance consumer acceptability
*To improve keeping quality
*To make the food more readily available
*To facilitate preparation of the food
The additive must not impart any undesirable flavor, odor, color or texture to the food. That is, it must no make the food unacceptable in any way.
What is intentional food additives?
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