Food and Agricultural Engineering

Food Additives

Food additives are materials added to food to conserve flavour or increase taste, appearance, or other sensory qualities. Some additives has been used for centuries as part of an endeavour to preserve food, for sample  vinegar (pickling), salt (salting), smoke (smoking), sugar (crystallization), etc. This permit for longer-lasting foods such as bacon, sweets or wines. With the approach of processed foods in the second half of the twentieth century, many additives seemed introduced, of both natural and artificial origin. Food additives also include materiality that may be established to food indirectly (called "indirect additives") in the manufacturing process, throughout packaging, or during storage or deliver.