A substance can be determined to be GRAS under the intended conditions of use if there is evidence of its safety (the “technicalelement” of the GRAS standard) and a basis to conclude that this evidence is generally knownand accepted by qualified experts.The internationally recognized standards, codes of practice, guidelines and other recommendations

relating to food, food additives, food production and food safety are given by the Codex

Alimentarius (Latin for “food code” or “food book”). Five general areas of information:

1. The identity of the additive.

2. The proposed use of the additive.

3. The intended technical effect of the additive.

4. A method of analysis for the additive in food.

5. Full reports of all safety investigations with respect to the additive.

Additives are used in foods for five main reasons:

• To maintain product consistency. Emulsifiers give to products a consistent texture andprevent them from separating. Stabilizers and thickeners give smooth uniform texture. Anticakingagents help substances such as salt to flow freely.

• To improve or maintain nutritional value. Vitamins and minerals are added to many commonfoods such as milk, flour, cereal and margarine to make up for those likely to be lackingin a person’s diet or lost in processing.To maintain palatability and wholesomeness. Preservatives retard product spoilage caused

by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause foodborne illness,including life-threatening botulism. Antioxidants are preservatives that prevent fats and oilsin baked goods and other foods from becoming rancid or developing an off-flavor. They also prevent cut fresh fruits such as apples from turning brown when exposed to air.

• To provide leavening or control acidity/alkalinity. Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits and other baked goods to riseduring baking. Other additives help modify the acidity and alkalinity of foods for properflavor, taste and color.

• To enhance flavor or impart desired color. Many spices, natural and synthetic flavors enhance the taste of foods. Colors, likewise, enhance the appearance of certain foods tomeet consumer expectations.

Chapter Production of Food Additives

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