CATEGORIES OF FOOD ADDITIVES
Many food materials contain naturally occurring organic acids, such as citric acid in oranges and lactic acid in cheese. Food acids are essential to providing some food products with their characteristic sharpness. Food acids can also act as preservatives and antioxidants.
Examples of common food acids are acetic acid (E260), citric acid (E330), malic acid (E296), tartaric acid (E334) and lactic acid (E270).
The flavour of food products is of critical importance to consumers.
The taste of foods that consumers found so attractive are created by the flavour compounds in food materials.
Flavour also helps in the recognition and identification of foodstuffs, and it helps consumers to know whether food products are suitable to eat or have gone off.
Flavours can be added to food to establish the character of a product, eg. strawberry ice cream, or they can be added to enhance the character of existing flavours.