Additives

FLAVOUR ENHANCERS

Monosodium glutamate, or MSG (621)

Monopotassium glutamate

Sodium inosinate (631)

Chinese food gravy powders, stock cubes, packet soups, tinned and processed meats.

mproves the flavour of many tinned or processed foods.

Scientific studies have failed to prove that MSG causes symptoms of food intolerance.

EMULSIFIERS, STABILISERS AND THICKENERS

Guar gum (E412)

Gum Arabic (E14)

Pectins (E440)

Cellulose (E460)

Lecithin (E322)

Glycerol (E422)

Sauces, soups, breads, biscuits and cakes, frozen desserts, ice cream, margarine and other spreads, jams, chocolate, quick setting desserts and milk shakes.

Improves texture and consistency, increasing smoothness and creaminess.

Stops oil and water from separating. These additives can make food appear more substantial than it is.

Gums can cause flatulence and abdominal pain. Some may trigger adverse reactions in susceptible people.

Many familiar processed foods would be very different were it not for additives. Here are a few examples of how are food would be if it wasn’t for additives.

Additives add colour to foods; they also improve its texture and slow down deterioration.

With Additives & Preservatives

Gelatine sets the jelly, is a quick acting stabiliser.

Foam froths on a glass of lager thanks to a “foam stabilisers”

Caramel or other colourings give cola drinks their distinctive colour.

Nitrates and benzoic acid help to protect dried soup mix from bacteria and prolong its shelf-life. Colour enhances its appearance.

Potato crisps retain their crunch thanks to salt and the stabilisers which prevent fat turning rancid.

Tartrazine deepens the colour of orange squash

Without additives & Preservatives

Without added colour or gelatine, jelly would not gel, but would appear as a pool of clear liquid.

Cola without colouring would appear like clear water.

Orange squash without added colouring would look very pale.

Without colouring or emulsifiers, margarine would be a greyish mix of liquid and fat.