There are different types of food additives and some can have more than one use.
Here are the different types of food additives and their common uses:
Anti-caking agents (400, 500 & 900 ranges) stop ingredients from sticking together and forming lumps.
Antioxidants (300 range) slow or prevent the oxidative deterioration of foods.
Artificial sweeteners (400 & 900 ranges) increase the sweetness in food without adding kilojoules. Intense sweeteners have code numbers in the 900 range, while bulk sweeteners are in the 400s.
Bulking agents increase the volume of food without majorly changing its available energy.
Colours (100 range) add or restore colour to foods.
Emulsifiers (400 range) prevent oil and water from separating, as well as keep fats from clumping together.
Firming agents and stabilisers (400 range) maintain the even dispersion of substances in foods.
Flavour enhancers (600, 900 & 1000 ranges) improve the flavour and/or aroma of food. Most flavour enhancers have code numbers in the 600 range, while thaumatin and proteases are in the 900 and 1000 ranges respectively.
Flavours add flavour to tasteless foods.
Flour treatment (500, 900 & 1000 ranges) improves the quality of baking.
Food acids (200 & 300 ranges) influence the function of other substances in foods, e.g. slow the growth of microorganisms.
Foaming agents maintain the even dispersion of gas in aerated foods.
Gelling agents change the texture of food via gel formation.
Glazing agents (900 range) improve the appearance of food by imparting a coating to the surface, which can also protect it.
Humectants (400 range) retain moisture in food.
Mineral salts (300-500 range) enhance the texture and flavour of food.
Preservatives (200 range) slow or prevent the deterioration and spoilage of food by microorganisms.
Propellants (200 & 900 ranges) help propel food out of a container.
Raising agents increase the volume of food by releasing gases.
Thickeners and vegetable gums (400 & 1000 range) enhance the texture and consistency of food. Vegetable gums have code numbers in the 400 range, while modified starches are in the 1000s.
