Food Additives Analysis

Food additives are substances used to increase the shelf life of foodstuffs, to protect their color and taste, and to improve their texture. Food additives must be stated on the label and must not exceed the limits specified in the Turkish Food Codex Regulation on Food Additives.

Types of Additives Used in Food
• Anti-caking agents – prevent ingredients from clumping.
• Antioxidants - prevent foods from oxidizing or going rancid.
• Artificial sweeteners - increase sweetness.
• Emulsifiers - prevent coagulation with fats.
• Food acids - maintain the correct acid level.
• Colors - improve color.
• Moisturizers - food Keeps moist.
• Flavors – enhances flavor.
• Flavor enhancers - increases the strength of a flavor.
• Foaming agents - ensure even aeration of gases in foods.
• Mineral salts – texture and enhances flavor.
• Preservatives – prevent microbes from multiplying and spoiling food.
• Thickeners and herbal gums – improve texture and consistency.
• Stabilizers and astringent agents – ensure even food distribution.
• Flour treatment – ​​improves baking quality.
• Polishing agent – ​​improves appearance and can preserve food.
• Gelling agents - change the texture of food through gel formation.
• Propellants – a part of food Helps to expel it from the container.
• Blistering agents - increase the volume of food through the use of gas.
• Bulking agents - increase the volume of the food without major changes in its available energy.

Prohibited additive in foods “Food Additives Analysis” is carried out to determine whether the presence of food additives or whether the permitted additives comply with the limits.