Define Different uses of additives in food
To maintain product consistency - Emulsifiers give products a consistent texture and prevent them from separating. Stabilizers and thickeners give a smooth uniform texture. Anti-caking agents help substances such as salt to flow freely.
To improve or maintain nutritional value - Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person's diet or lost in processing.
To maintain palatability and wholesomeness - Preservatives retard product spoilage caused by mould, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness which could be life-threatening. Antioxidants are preservatives that prevent fats and oils in baked goods and other foods from becoming rancid or developing an OH-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 rise during baking. Other additives help modify the acidity and alkalinity of foods for proper flavor, taste and color
To enhance flavor or impart &sired color - Many spices and natural and synthetic flavors enhance the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
To enhance the keeping quality or stability of a food - Use of certain preservatives, stabilizers, anti-caking agents etc. increases the shelf-life of food products