Common food additives

Food additives play a vital role in today's food supply. Consumer concerns over food additives often stem from misinformation or confusion over long chemical names. All new additives receive federal government approval; older additives are presumed to be generally safe. The following guidelines will tell you more.

Benzoic acid and benzoates

Found in: soft drinks, beer, fruit products, margarine and acidic foods.

Function: extend shelf life and protect food from fungi and bacteria.

Nitrites and nitrates

Found in: processed meats, such as sausages, hot dogs, bacon, ham, lunch meats and smoked fish.

Function: extend shelf life and protect food from fungi and bacteria; preserve colour in meats and dried fruits.

Sulfites

Found in: dried fruits, shredded coconut, fruit-based pie fillings and relishes.

Function: extend shelf life and protect food from fungi and bacteria.

Ascorbic acid (vitamin C) and ascorbates

Found in: fruit products (juices, jams, and canned fruits), acidic foods and fatty foods that become rancid.

Function: ascorbates prevent fruit juices from turning brown and fatty foods from becoming ­rancid. They also improve baking quality in wheat.

BHA or BHT

Found in: fatty foods that can turn rancid, such as baked products, cereals, potato chips and fats and oil.

Function: to extend shelf life and protect food from fungi and bacteria.

Tocopherols (vitamin E)

Found in: oils and shortenings.

Function: prevent rancidity in fats and other damage to food due to exposure to oxygen.

Beta carotene; caramel; carrot oil; Citrus Red #1; dehydrated beets; FD&C colours: Blue #1 and #2; Red #40; Yellow #5 and #6

Found in: many processed foods, especially sweets and products marketed for children, soft drinks, baked goods; and confectionery items, such as frosting, jams and margarine. Also used in bologna and other processed meats, as well as to colour the skin of oranges and certain other fruits.

Function: Make food look more appetizing by meeting people's food colour expectations; for example, turning cherry Jell-O red.

Carageenan; cellulose; glycerol; guar gum; gum arabic; lecitin; pectins

Found in: sauces, soups, breads, baked goods, frozen desserts, ice cream, low-fat and artificial cream cheese, condiments, jams, jellies, chocolate, puddings and milkshakes.

Function: Improve texture and consistency of processed foods by increasing smoothness, creaminess and volume. Hold in moisture and prevent separation of oil and water.

Note: excessive pectin can result in bloating.

Used as a flavour enhancer, monosodium glutamate (MSG) is a common ingredient in Asian cooking. It does not actually change the flavour of food; it acts on the tongue to heighten the perception of certain tastes and minimize others. It masks any unpleasant tastes and brings out agreeable flavours.

MSG occurs naturally in dried seaweed; more commonly, it is made from wheat or corn gluten or the liquid waste of sugar-beet refining.  In susceptible people, MSG may trigger headaches or idiosyncratic reactions.

These problems, however, are more infrequent than is generally believed. Some people avoid MSG because they fear experiencing "Chinese restaurant syndrome," so much so that restaurants have taken to posting signs declaring, "No MSG added."