Keywords Food Technology

Function
The function of additives and their exact mode of action is complex; however, for the functions noted, the additives do what is implied in the table title. For example, certain food products (eg, salt, dried-powder mixes) tend to absorb moisture from the atmosphere, which causes them to clump or cake. Anticaking agents prevent this from occurring and allow the food product to remain free running. Similarly, firming agents maintain the texture of a number of processed foods, such as fruits and vegetables, which would otherwise go soft as a result of heat treatment during processing.

Dough conditioners modify the strength of flour, improve the handling properties of dough and reduce mixing time, resulting in better texture and volume in bakery products. Colouring agents are added to foods to give them an appetizing and attractive appearance. Emulsifying, gelling, stabilizing and thickening agents modify texture and impart a desired consistency to foods. Such agents may also be used to help keep suspended food particles from separating and settling to the bottom (eg, the chocolate in chocolate milk) and to modify the consistency of products (eg, frozen desserts).

Because food technology is forever changing and new foods are constantly under development, there is a continual demand for new food additives. In Canada, for a new substance to be added to the listing of permitted additives, a submission of information is required, the format of which is outlined under the Food and Drug Regulations. This submission must include a description of the food additive, its method of manufacture, chemical and physical properties, composition and specifications. It must also include data establishing that the additive will have the intended effect and detailed reports of tests made to establish the safety of the additive under the conditions of use recommended. If no concerns are raised during the evaluation of this information, the additive can be added to the positive list of permitted additives.

Restricted Substances
Additives may be removed from the positive list of substances based upon evidence of possible hazard to the consumer. Examples of substances which are no longer permitted in Canada are nitrogen trichloride (bleaching agent in flour), cobaltous chloride (foam-stabilizing agent in beer), benzyl violet (colour in foods) and potassium bromate (flour treatment agent).

Food additives have been and continue to be a controversial subject. Although it would be possible to produce and manufacture some foods without using these substances, many of the products currently available would not be possible without them. For example, certain convenience "ready-to-serve" products and foodstuffs needing preservation require the use of food additives in the absence of other techniques that can achieve the same technical effect.

Author S.W. GUNNER

Links to Other Sites
Canadian Food Inspection Agency
The Canadian Food Inspection Agency is mandated to safeguard Canada’s food supply and the plants and animals upon which safe and high-quality food depends.

Canadian Culinary Federation
See what’s cooking at the CCFCC, Canada’s largest professional association of culinarians. Many tantalizing tidbits of information about the Canadian Culinary Institute, Culinary Team Canada, career opportunities, and even a few gourmet recipes.

Consumers Council of Canada
The website for the Consumers Council of Canada, an organization that "works collaboratively with consumers, business, and government in support of consumers' rights and responsibilities."

Is there too much salt in food?
A news article about the amount of salt contained in processed food consumed by Canadians. From healthzone.ca.

Health Consequences with High Fructose Corn Syrup Consumption
An article about health risks associated with the consumption of high fructose corn syrup. From the website for the University of British Columbia.