They are known as food additives to all those substances that are added to food to maintain or improve its safety, taste, freshness, texture and appearance of the same. This type of substances dates back to ancient times, since they have been used for centuries to maintain the state of food, a clear example of an additive is salt, it is added to meat, either red or white to preserve it with the passage of time, making it more durable for consumption, the same happens with the sugar that is added to jams. It should be noted that in no case do they have an enriching role for food.
It should be noted that additives do not usually modify the nutritional composition of the foods to which they are added and since their objective is mainly to modify the texture, viscosity, color, aroma or duration of the food. Additives must be added in small portions and always with the permission of the Competent Health Authority, since they are in charge of determining the maximum doses that can be applied and that do not have adverse effects on people.
All those substances that are used in the food industry must pass tests to determine their use and quantity, if they are satisfactory then they can be used. On the other hand, with regard to the labeling of the products, it is necessary that all the additives that have been added appear reflected in it and they will be preceded by an E before the numbering that is assigned, in this way, it is they quickly identify that they are safe additives that have passed the respective controls.
The use of this type of substance is only justified if it responds to a technological need, does not mislead the consumer and is used with a well-defined technological function, such as wanting to preserve the nutritional quality of food or improve the stability thereof.
Obtaining the additives is generally of natural origin, such as plants, animals or minerals. However, they can also be made synthetically.
