Additive Analyses

Food additives are the general name given to substances that are not consumed as food alone, that have nutritive value or not, that are added to food for technological purposes such as protection and stabilization at stages such as production and processing, that directly or indirectly become a component of that food. Many food additives are available in nature, and some are even essential nutrients. It is for technical reasons that they are classified as food additives and have an "E number". These substances, which are allowed to be used in foods in the light of data obtained through long scientific studies, provide many benefits such as protecting foods from microbes that endanger human health, improving their structure and taste.

  • D D 1044

    Food additives can be grouped into four main groups according to their intended use. These groups are as follows:

    • Additives that extend shelf life
    • Additives that alter sensory properties
    • Additives that regulate nutritional value
    • Processing Aids

    Some food additives are as follows:

    • Protectors
    • Sweeteners
    • Colorants
    • Acidity regulators
    • Emulsifiers

    It is allowed to be used within certain limits, taking into account its compliance with the criteria of the Turkish Food Codex Regulation on Food Additives.