Cross-Country Food Additive Regulation Database

Makes food look more appealing by adding or restoring color.

Makes food look more appealing by adding or restoring color.

Makes food look more appealing by adding or restoring color.

Applied to the outer surface of food for visual appeal.

Slows spoilage so food stays safe and fresh longer.

Slows spoilage so food stays safe and fresh longer.

Slows spoilage so food stays safe and fresh longer.

Controls the pH (sourness) of food — think tangy drinks and candy.

Controls the pH (sourness) of food — think tangy drinks and candy.

Prevents fats and oils from going rancid by blocking oxidation.

Keeps oil and water mixed — like the smooth texture of mayo or chocolate.

Keeps texture consistent — stops ice cream from getting icy crystals.

Turns liquids into gels — the science behind jelly and jam.

Adds sweetness with fewer (or zero) calories compared to sugar.

Retains moisture so food stays soft and chewy.

Makes liquids thicker — used in sauces, soups, and puddings.

Creates gas bubbles that make bread and cakes rise.

Stops powders from clumping — keeps your salt flowing freely.

Maintains crispness in fruits and vegetables during processing.

Creates a shiny, protective coating on food surfaces.

Binds metals that could cause off-flavors or discoloration.

Keeps natural food colors from fading during processing.

Boosts existing flavors without adding its own taste.

Boosts existing flavors without adding its own taste.

Prevents unwanted foam during cooking and processing.

Improves dough strength and bread texture.

Keeps texture consistent — stops ice cream from getting icy crystals.

Fills packages with inert gas to keep food fresh without preservatives.

The pressurized gas that pushes food out of spray cans.

Creates stable foam — like the froth on whipped toppings.

Adds volume to food without significantly adding calories.