ADDITIVE USES PAGE

Anti-caking agents
	What it does:	Keep powdered foods free-flowing, prevent moisture absorption
	Uses:	Salt, baking powder, confectioner's sugar
	Names On Labels:	Calcium silicate, iron ammonium citrate, silicon dioxide
	Source:	FDA

Color Additives
	What it does:	Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and "fun" foods
	Uses:	Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings)
	Names On Labels:	FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow Nos. 5 and 6, Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)
	Source:	FDA

Dough Strengtheners and Conditioners
	What it does:	Produce more stable dough
	Uses:	Breads and other baked goods
	Names On Labels:	Ammonium sulfate, azodicarbonamide, L-cysteine
	Source:	FDA

Emulsifiers
	What it does:	Allow smooth mixing of ingredients, prevent separation Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily
	Uses:	Salad dressings, peanut butter, chocolate, margarine, frozen desserts
	Names On Labels:	Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate
	Source:	FDA

Enzyme Preparations
	What it does:	Modify proteins, polysaccharides and fats
	Uses:	Cheese, dairy products, meat
	Names On Labels:	Enzymes, lactase, papain, rennet, chymosin
	Source:	FDA

Fat Replacers (and components of formulations used to replace fats)
	What it does:	Provide expected texture and a creamy "mouth-feel" in reduced-fat foods
	Uses:	Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products
	Names On Labels:	Olestra, cellulose gel, carrageenan, polydextrose, modified food starch, microparticulated egg white protein, guar gum, xanthan gum, whey protein concentrate
	Source:	FDA

Firming Agents
	What it does:	Maintain crispness and firmness
	Uses:	Processed fruits and vegetables
	Names On Labels:	Calcium chloride, calcium lactate
	Source:	FDA

Flavor Enhancers
	What it does:	Enhance flavors already present in foods (without providing their own separate flavor)
	Uses:	Many processed foods
	Names On Labels:	Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate
	Source:	FDA

Flavors and Spices
	What it does:	Add specific flavors (natural and synthetic)
	Uses:	Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce
	Names On Labels:	Natural flavoring, artificial flavor, and spices
	Source:	FDA

Gases
	What it does:	Serve as propellant, aerate, or create carbonation
	Uses:	Oil cooking spray, whipped cream, carbonated beverages
	Names On Labels:	Carbon dioxide, nitrous oxide
	Source:	FDA

Humectants
	What it does:	Retain moisture
	Uses:	Shredded coconut, marshmallows, soft candies, confections
	Names On Labels:	Glycerin, sorbitol
	Source:	FDA

Leavening Agents
	What it does:	Promote rising of baked goods
	Uses:	Breads and other baked goods
	Names On Labels:	Baking soda, monocalcium phosphate, calcium carbonate
	Source:	FDA

Nutrients
	What it does:	Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification)
	Uses:	Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks
	Names On Labels:	Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)
	Source:	FDA

pH Control Agents and acidulants
	What it does:	Control acidity and alkalinity, prevent spoilage
	Uses:	Beverages, frozen desserts, chocolate, low acid canned foods, baking powder
	Names On Labels:	Lactic acid, citric acid, ammonium hydroxide, sodium carbonate
	Source:	FDA

Preservatives
	What it does:	Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness
	Uses:	Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables
	Names On Labels:	Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E)
	Source:	FDA

Stabilizers and Thickeners, Binders, Texturizers
	What it does:	Produce uniform texture, improve "mouth-feel"
	Uses:	Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces
	Names On Labels:	Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey
	Source:	FDA

Sweeteners
	What it does:	Add sweetness with or without the extra calories
	Uses:	Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods
	Names On Labels:	Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame
	Source:	FDA

Yeast Nutrients
	What it does:	Promote growth of yeast
	Uses:	Breads and other baked goods
	Names On Labels:	Calcium sulfate, ammonium phosphate
	Source:	FDA