Food additives can be classified according to their sources and functions.
Classification by source
Natural food additives: obtained by extracting metabolites of animals, plants or microorganisms, such as natural flavors, natural pigments, etc.
Chemically synthesized food additives: synthesized by chemical reactions, such as benzoic acid, sorbic acid, etc.
Classification by function
Preservatives: inhibit microbial growth and extend the shelf life of food. Common ones include sodium benzoate and potassium sorbate.
Antioxidants: prevent oil oxidation and extend the shelf life of food, such as vitamin C, butylated hydroxyanisole, etc.
Thickeners: increase food viscosity and improve texture, such as guar gum, xanthan gum, etc.
Colorants: improve food color, such as caramel color, β-carotene, etc.
Sweeteners: replace sucrose to provide sweetness, such as aspartame, acesulfame potassium, etc.
Acidulants: adjust food acidity, such as citric acid, lactic acid, etc.
Flavor and fragrance: Enhance the flavor of food, such as vanilla extract, lemon essential oil, etc.
Emulsifier: Helps oil and water mix to form a stable emulsion, such as lecithin, monoglyceride, etc.
Leaving agent: Used in baked food to make it soft, such as sodium bicarbonate, ammonium bicarbonate, etc.
Anti-caking agent: Prevents powdered food from clumping, such as silicon dioxide, tricalcium phosphate, etc.