Food additive

A substance intentionally added to food to achieve a technological effect, such as preserving it, coloring it, or changing its texture.

Food preservation: Methods that slow spoilage and extend the usable life of food. Preservative additives are one chemical route to slowing microbial growth and oxidation.
Antioxidant: A substance that slows oxidation by reacting with oxidants or interrupting oxidative chain reactions. Antioxidant additives delay rancidity and color changes caused by oxidation.
Food processing: The transformation of raw ingredients into food products through physical, chemical, or biological methods. Additives are used within processing to achieve effects that handling alone may not provide.
Contaminant: An unwanted substance present in food as a result of production, processing, storage, or the environment. Unlike an additive, a contaminant enters food unintentionally.
Food coloring: The use of substances to give food color or restore color lost during processing. Color additives make appearance consistent or create a desired visual identity.
Antimicrobial: An agent that kills microorganisms or inhibits their growth. Antimicrobial additives can inhibit food-spoiling microbes and some pathogens.
Food ingredient: A substance used in preparing or making a food product. An additive is a kind of ingredient distinguished by its intended technological function.
Processing aid: A substance used during processing that may leave unavoidable residues but has no technological effect in the final food. Processing aids are distinguished from additives by their role and effect in the finished product.
Emulsifier: A substance that helps liquids that do not normally mix remain dispersed together. Emulsifiers stabilize mixtures such as oil and water in sauces and dressings.
Acidity regulator: A substance used to control or modify the acidity of a product. Changing acidity can affect flavor, texture, and microbial growth.

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