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People tend to think of any food additive as a complex chemical compound, but that notion is quite incorrect. A food additive is a substance or combination of substances, other than fundamental foodstuffs, present in food as a result of any aspect of production, processing, storage or packaging. Today, salt, sugar, and corn syrup are by far the most widely used additives; baking soda, vanilla, and yeast are commonly used in processed foods also. The useful functions of food additives are often taken for granted, but their purpose is as varied as the foods in which they are used. Additives prevent salad dressings from separating, salt from becoming lumpy, and packaged goods from spoiling on the grocery shelf. They keep cured meat products safe to eat and give margarine its yellow color. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste, texture, consistency, or color. Some additives could be eliminated if we were willing to grow our own food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. Additives are used in foods for five primary reasons: 1. To provide leavening or control alkalinity/acidity. 2. To enhance flavor or impart desired color. 3. To maintain product consistency. 4. To maintain palatability and wholesomeness. 5. To improve or maintain nutritional value. Food additives have their medical benefits also. The disappearance of diseases such as rickets, goiter, beriberi, and pellagra in the United States over the last fifty years is due to the mere addition of vitamins and minerals to products such as cereal, milk, flour, and bread.
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