Additives

Anticaking Agents: Prevent caking or lumping of a powdered or crystalline substance. Antioxidants: Prevent food from becoming racid or discolored. Bleaching and Maturing Agents: Improve baking qualities and speed the aging process. Colors: Add appetizing or characteristic color of food. Dough Conditioners: Improve baking qualities and speed the aging process. Emulsifiers: Improve consistency, stability, and texture; evenly distribute one liquid into another. Flavor Enhancers: Increase or change the original taste and aroma of food without adding a unique flavor of their own. Flavors: Restore flavors lost in processing and increase natural flavor. Humectants: Retain moisture. Leavening Agents: Affect cooking results such as volume and texture. Nutrients: Enrich by replacing lost vitamins and minerals or fortify by adding nutrients needed in the diet. pH Control Agents: Change or maintain acidity or alkalinity. Preservatives: Prevent food spoilage from bacteria, mold, and yeast, increase shelf life, and protect natural flavor or color. Stabilizers, Thickening Texturizers: Improve consistency or texture, add body, and stabilize emulsions. Sweeteners: Make the taste or aroma of food more agreeable.

Additive Use   Acetic Acid pH control Acetone peroxide bleaching and maturing, dough conditioner Ammonium alginate pH control Annatto extract color Arabingalactan stabilizer, thickening texturizer Benzoic Acid preservative Beta carotene nutrient, color BHA (butylated hydroxyanisole) antioxidant BHT (butylated hydroxytoluene) antioxidant Butylparaben preservative Calcium bromate bleaching and maturing, dough conditioner Calcium phosphate leavening agent Calcium propionate preservative Canthaxanthin color Carob bean gum stabilizer, thickening texturizer Cellulose stabilizer, thickening texturizer Dextrose sweetener Diglycerides emulsifier Disodium guanylate flavor enhancer Dried algae meal color EDTA (ethylene-diaminetetra-acetic acid) antioxidant FD&C Color Blue No.1 color FD&C Color Red No.2 color FD&C Color Red No.40 color FD&C Color Yellow No.5 color Fructose sweetener Glycerine humectant Grape-skin extract color Guar gum stabilizer, thickening texturizer Gum arabic stabilizer, thickening texturizer Heptylparaben preservative Hydrogen peroxide bleaching and maturing, dough conditioner Invert sugar sweetener Iodine nutrient Iron-ammonium citrate anticaking Iron oxide color Lactic acid pH control, preservative Locust bean gum stabilizer, thickening texturizer Mannitol sweetener, anticaking, stabilizer, thickening texturizer Methylparaben preservative Modified food starch stabilizer, thickening texturizer Niacinamide nutrient Phosphoric acid pH control Polysorbates emulsifier Potassium bromate bleaching and maturing, dough conditioner Potassium propionate preservative Propylene glycol stabilizer, thickening texturizer, humectant Riboflavin nutrient, color Saffron color Silicon dioxide anticaking Sodium benzoate preservative Sodium citrate pH control Sodium nitrate preservative Sodium propionate preservative Sodium stearyl fumarate bleaching and maturing, dough conditioner Sorbitan monostearate emulsifier Tagetes (Aztec marigold) color Tataric acid pH control TBHQ (tertiary butyl hydroquinone) antioxidant Titanium dioxide color Tocopherols (vitamin E) nutrient, stabilizer, thickening texturizer Tragacanth gum stabilizer, thickening texturizer Ultramarine blue color Vanilla flavor Vitamin A nutrient Vitamin C nutrient, preservative, antioxidant