Other food additives, properly explained.

This entry is filed under other food additives in our published E-number A to Z.

It acts as a yellow to orange-yellow food colouring, giving products a bright, consistent colour.

As a colourant it imparts bright whiteness to surfaces and coatings.

In solution, calcium hydrogen carbonate acts as an acidity regulator: the bicarbonate ions neutralise excess acid and buffer pH.

Tannic acid binds to proteins, causing them to precipitate out of solution.

When dissolved under pressure in liquid, carbon dioxide forms carbonic acid, giving drinks their characteristic fizz and slight tartness.

In food, calcium lactate works in several ways depending on the application.

Calcium citrates act as acidity regulators, stabilisers, firming agents, and sequestrants.

Sodium phosphates act as acidity regulators, emulsifiers, stabilisers and sequestrants depending on which form is used and in what food.

Acts as an acidity regulator, keeping pH stable in processed foods.

The three sub-types serve different functions.

Acts primarily as a leavening agent: when heated, ammonium phosphates release ammonia gas and carbon dioxide, causing baked goods to rise.

They act as acidity regulators, buffering the pH of food products to keep texture and flavour stable.

This entry is filed under other food additives in our published E-number A to Z.

It serves two distinct functions in food.

It works by chelation: the molecule latches onto trace metal ions such as iron and copper that would otherwise catalyse oxidation reactions in food.

As a humectant it attracts and holds water molecules, keeping food moist and extending shelf life.

Diphosphates work in several ways depending on application.

Triphosphates bind to water molecules and to proteins in meat and fish, holding moisture inside the product during processing and cooking.

Polyphosphates bind to proteins in meat and seafood, helping them hold water during processing and cooking.

This entry is filed under other food additives in our published E-number A to Z.

This entry is filed under other food additives in our published E-number A to Z.

It acts as a carrier for flavourings.

In ready-to-freeze alcoholic cocktails, stigmasterol-rich plant sterols act as an ice-nucleating agent.

In baking, sodium bicarbonate reacts with acids in a dough or batter (such as buttermilk, yoghurt, lemon juice, or acidic raising agents) to release carbon dioxide gas, which causes the mixture to expand and lighten.

Both salts raise the pH of food mixtures, making them more alkaline.

When heated above roughly 60 degrees Celsius it decomposes into three gases: ammonia, carbon dioxide, and water vapour.

As a food additive, it replaces some or all of the sodium chloride in a recipe to reduce sodium content while preserving a salty flavour, though at high levels it can add a slightly bitter or metallic taste.

As a firming agent, calcium ions cross-link pectin in plant cell walls, maintaining texture in canned and processed vegetables.

This entry is filed under other food additives in our published E-number A to Z.

In food manufacturing it acts as a firming agent: magnesium ions cross-link proteins, causing them to solidify or gel.

Acts primarily as an acidity regulator and pH-control agent, helping manufacturers maintain a stable, consistent acidity level in a food product.

Acts primarily as an acidity regulator, keeping the pH of a food product stable.

Acts as a firming agent by cross-linking proteins and pectin in plant cell walls, helping foods hold their structure during processing.

In bread and flour milling it acts as a yeast food, supplying nitrogen that yeast needs to grow and ferment efficiently during dough proving.

This entry is filed under other food additives in our published E-number A to Z.

Acts as a firming agent, keeping food tissue crisp and structurally intact during processing.

In baking powder, it acts as a slow-release leavening acid: it reacts with sodium bicarbonate to produce carbon dioxide gas when heated, creating a rise in batters and doughs.

Acts primarily as a firming agent: aluminium ions cross-link with proteins and pectin in plant and egg-white tissue, stiffening the structure and preventing softening during cooking, candying or soaking.

It acts as a firming agent, keeping fruits and vegetables firm during processing, and functions as an acid component in chemical raising agents (baking powder), where it reacts with sodium bicarbonate to release carbon dioxide and cause dough to rise.

It neutralises acids, raises pH, and when used as a surface-treatment agent it reacts with the outer layer of food to produce saponification or browning reactions.

It neutralises acids in food systems, raising pH to the desired level.

In food it acts as an acidity regulator, raising pH to control sourness and prevent spoilage.

It raises the pH of food mixtures, neutralising acids and creating the alkaline conditions some processes require.

As an acidity regulator it raises or stabilises pH in food systems by neutralising acids.

Acts as an acidity regulator by raising pH in food systems, and as a firming agent by cross-linking pectin in plant cell walls.

This entry is filed under other food additives in our published E-number A to Z.

Acts as an anti-caking agent.

Acts as an anticaking agent.

This entry is filed under other food additives in our published E-number A to Z.

Acts as an anti-caking agent.

In baked goods, SALP reacts with sodium bicarbonate (baking soda) when heat is applied, releasing carbon dioxide gas.

This entry is filed under other food additives in our published E-number A to Z.

They act as sequestrants, stabilisers and emulsifying salts.

In industrial applications, ammonium polyphosphates act by releasing ammonia and phosphoric acid when heated, forming a char layer that blocks oxygen and slows combustion.

In baking powders and self-raising flour blends it acts as a slow-release acid component: when the mixture is heated in the oven, it reacts with sodium bicarbonate or potassium bicarbonate to produce carbon dioxide gas, which expands dough and batter.

In industrial and non-food contexts, sodium silicates act as binders, sealants, corrosion inhibitors, and dispersing agents.

This entry is filed under other food additives in our published E-number A to Z.

This entry is filed under other food additives in our published E-number A to Z.

It acts as an anti-caking agent and carrier.

Acts as an anti-caking agent to prevent powders and granules from clumping together, and as a surface-coating agent on sweets, chewing gum and rice to give a smooth finish and prevent sticking during production and storage.

This entry is filed under other food additives in our published E-number A to Z.

This entry is filed under other food additives in our published E-number A to Z.

It works as an anti-caking agent: the particles coat the surface of powdered or granular food ingredients, reducing moisture absorption and preventing the powder from clumping.

It works by attracting and binding proteins, tannins, yeasts and other suspended particles in liquids.

This entry is filed under other food additives in our published E-number A to Z.

In industrial contexts potassium silicate acts as a binder, adhesive, or surface-hardening agent.

As an anticaking agent, fatty acids coat the surface of powder particles to repel moisture and prevent clumping.

It acts as a sequestrant: it binds free metal ions such as iron, copper and calcium in a food system, preventing them from catalysing oxidation, discolouration or rancidity.

In food, potassium gluconate serves several functions.

It works in three ways depending on the food.

In food, its role is purely as a colour stabiliser.

As a food additive its main job is colour retention.

Calcium lactobionate acts as a firming agent and stabiliser.

This entry is filed under other food additives in our published E-number A to Z.

It releases zinc ions when dissolved, supplying zinc to fortified foods.

It lowers the surface tension of hot liquids, breaking up air bubbles before they can form a stable foam.

Used as a glazing agent and surface coating.

Applied as a thin surface coating, candelilla wax forms a moisture barrier that reduces water loss, prevents the food surface sticking to packaging or other pieces, and gives a polished sheen.

It acts as a glazing agent, forming a thin, hard, water-resistant film on the surface of foods.

Shellac forms a thin, hard, moisture-resistant film when dissolved in ethanol and applied to a surface.

Applied as a thin surface coating, it forms a water-resistant, low-friction film that seals moisture in, prevents sticking, and gives a smooth or glossy finish.

In food contexts, benzoin resin functions as a glazing and surface-treatment agent, forming a thin protective film on the surface of foods to reduce moisture loss and add sheen.

It acts primarily as a glazing agent: a thin surface coat that creates a shiny, protective film on food.

It forms a thin protective film on the surface of food.

In contexts where wax esters have been used as food ingredients, they act as glazing agents or surface treatments, creating a protective coating on fruit, confectionery, or other foods to reduce moisture loss and improve appearance.

Acts as a glazing agent and surface coating.

As a glazing agent it forms a thin, water-resistant film on the surface of food.

Applied as an ultra-thin film to fruit skin, it acts as a barrier that slows water evaporation, helping fruit stay firm and fresh-looking for longer after harvest.

Acts as a glazing agent: applied to the surface of confectionery, fruit or other foods to provide a shiny finish, reduce moisture loss, and create a protective coating.

When added to flour, iodate compounds act as oxidising agents that strengthen gluten networks, improving dough handling and bread structure.

As a flour treatment agent it strengthens the gluten network in dough, improving the elasticity and volume of baked bread.

Historically, nitrogen oxide gases were investigated and used as flour treatment agents: the oxidising action of NO2 on gluten proteins can mature and bleach wheat flour, improving dough handling and bread volume.

When applied to milled wheat flour as a gas, it bleaches the yellow carotenoid pigments, producing a whiter flour.

L-Cysteine is a reducing agent.

This entry is filed under other food additives in our published E-number A to Z.

During dough mixing and fermentation, bromate ions oxidise the sulfhydryl groups in gluten proteins, forming disulfide bonds that tighten and strengthen the gluten network.

As an oxidising agent it strengthens gluten networks in bread dough, producing a more elastic structure that holds gas better during proving and gives a higher, lighter loaf.

When chlorine gas contacts flour, it oxidises the carotenoid pigments that give flour its natural cream colour, producing a white appearance.

As an oxidising agent it reacts with pigments in flour to whiten it (bleaching) and modifies gluten proteins to alter dough handling properties.

When added to flour it oxidises the gluten proteins, strengthening the dough network, making it more elastic and easier to handle at scale.

In chewing gum, carbamide acts as a buffering agent.

When added to flour, benzoyl peroxide reacts rapidly with the carotenoid pigments responsible for the naturally yellowish colour of unaged flour.

In flour and dough, the oxygen released by calcium peroxide oxidises the sulphydryl groups in gluten proteins, forming disulphide bonds that tighten and strengthen the gluten network.

Displaces oxygen inside food packaging.

It is used in two ways: as a packaging gas, flushing the headspace inside sealed food packaging to displace oxygen and reduce spoilage; and as a propellant, pushing food products such as whipped creams or cooking sprays out of pressurised aerosol cans.

In historic food applications, the compressed liquefied gas was used as a direct-contact freezant (sprayed onto food to freeze it rapidly) and as a propellant in aerosol food cans.

Replaces oxygen inside sealed food packaging, preventing oxidation that causes rancidity, colour change and staling.

When dissolved under pressure in fat-rich liquid (such as double cream), nitrous oxide expands rapidly on release, creating stable foam by whipping air through the fat matrix.

Butane works as a propellant: compressed into a liquid inside an aerosol can, it vaporises under pressure and forces the food product out through the nozzle.

As a propellant, isobutane builds pressure inside a sealed canister and expels the contents when the nozzle is opened.

Propane sits in the headspace of a pressurised aerosol can.

As a propellant, the gas dissolves under pressure in a food product (such as a whipped cream or aerosol topping) and expands to foam or dispense the product when the nozzle is opened.

Oxygen serves two functions in packaged food.

In modified atmosphere packaging, hydrogen displaces or reduces oxygen inside sealed packaging, slowing fat oxidation and microbial spoilage.

Quillaia saponins lower surface tension between water and air, creating stable foam when a liquid is agitated.

This entry is filed under other food additives in our published E-number A to Z.

Amylase hydrolyses the glycosidic bonds in starch, breaking long glucose polymer chains into smaller dextrins, maltose, and glucose.

Proteases weaken the gluten network in wheat dough by snipping glutenin and gliadin protein strands.

The enzyme catalyses the oxidation of glucose to D-glucono-delta-lactone and hydrogen peroxide.

It catalyses the hydrolysis of sucrose (table sugar) into its two component sugars, glucose and fructose.

Lipase catalyses the hydrolysis of triglycerides, cleaving fatty acid chains from glycerol backbones.

When added to milk or dairy products, lactase hydrolyses lactose molecules before the food reaches the consumer.

Cellulase cleaves the beta-1,4-glycosidic bonds in cellulose chains, releasing shorter glucose oligomers and eventually glucose.

Pectin forms a gel-like network in fruit pulp that makes freshly pressed juice cloudy and viscous.

It cleaves proteins at specific peptide bonds.

Papain breaks down protein chains by cleaving peptide bonds, a process called proteolysis.

This entry is filed under other food additives in our published E-number A to Z.

This entry is filed under other food additives in our published E-number A to Z.

PVP acts as a binder and coating agent in solid food forms such as tablets.

PVPP works by selectively binding polyphenols (tannins and other phenolic compounds) that would otherwise cause cloudiness, haze or bitter off-flavours in beverages.

Acts as a glazing and film-forming agent.

Pullulan forms thin, flexible, water-soluble films that dissolve quickly on contact with saliva.

This entry is filed under other food additives in our published E-number A to Z.

Applied as a thin film coating to compressed tablets or pellets inside capsules.

This entry is filed under other food additives in our published E-number A to Z.

This entry is filed under other food additives in our published E-number A to Z.

It forms a thin, smooth coating around compressed tablet or capsule surfaces.

Acid treatment lowers the viscosity of the starch paste and raises the gel-setting temperature.

When dispersed in water and heated, alkaline-treated starch forms a smooth, stable gel or paste.

Bleaching removes naturally occurring yellow-brown pigments from raw starch, improving its visual whiteness and sometimes also altering its functional properties, such as reducing viscosity and improving film-forming ability.

Oxidation lowers the gel strength and viscosity of starch pastes, producing a thinner, clearer, more stable sauce or gel at lower concentrations.

It thickens, stabilises and gels food systems.

Phosphation raises the temperature at which the starch granules swell and thicken (gelatinisation temperature), makes the resulting gel more stable during heating, cooling and freezing, and reduces the tendency of gels to weep liquid over time (syneresis).

The cross-links hold the starch granule structure together when it is heated, stirred or exposed to acid.

The phosphate cross-links hold the starch granule structure together under conditions that would break down ordinary starch: high cooking temperatures, low pH (acidic foods), extended stirring, and freeze-thaw cycling.

Cross-linking tightens the bonds between starch chains so the granules resist breaking down under high heat, strong shear (stirring, pumping), and acidic conditions.

E1414 functions as a thickener, stabiliser and texture modifier.

The acetyl groups interrupt the starch chains from binding tightly to each other (a process called retrogradation).

In food, it acts as a thickener and stabiliser.

In principle, modified starches of this type function as thickeners, stabilisers and texture agents.

Crosslinking starch with glycerine creates a reinforced molecular network inside the starch granule.

The hydroxypropyl groups reduce the tendency of starch granules to associate tightly with each other, lowering the gelatinisation temperature and preventing retrogradation (the hardening and weeping that happens when cooked starch cools or is frozen).

Acts as a thickener, stabiliser and texturiser.

The chemical modification makes part of the starch molecule water-repelling and part water-attracting, giving it emulsifying properties that natural starch lacks.

This entry is filed under other food additives in our published E-number A to Z.

In food, triethyl citrate acts as a foam stabiliser and whipping aid, particularly for egg-white foams, helping them hold their structure.

It acts primarily as a carrier solvent, dissolving or dispersing flavourings, colours, and other additives so they can be incorporated evenly into a food product without changing their technological function.

It acts as a solvent, dissolving flavour compounds and other additives so they disperse evenly through a food product.

Acts as a solvent, dissolving flavourings, colours, antioxidants and other additives so they disperse evenly through a product.

This entry is filed under other food additives in our published E-number A to Z.