Effect of Food Additives on The Food Quality and Safety: A Review

This paper is aimed to review the effect of food Additives on the food quality and food safety. Food additives are any organic substances that are intentionally or unintentionally added to food in small quantities during production or processing to improve the organoleptic quality (colour, flavour, appearance, taste and texture) of the food. They contain functional classes, such as antioxidants, colorants, emulsifiers, preservatives, stabilizers, sweeteners, and thickeners. They also increase the shelf life of the food by maintaining product consistency. We may have problems with additives, substances deliberately added to foods, to add colour, to make them tastier, to make them sweeter, to make them last longer, or to break down big fat globules into little ones, so that the fat and water do not separate. Some people are sensitive to particular food additives and may have reactions like hives or diarrhoea. It is important to use food additives to improve the quality of a food. Food additive used as Preservative because of they act as antimicrobial and antioxidants used to prevent microbial spoilage. This Preservation is basically done for preserve the natural characteristics of food and preserves the appearance of food and increase the shelf value of food for some long-term storage. Food additives also give the food a smooth and consistent texture example emulsifier prevent liquid products from separating; Improve or preserve the nutrient value; Maintain the wholesomeness of foods; Control the acid-base balance of foods and provide leavening, provide color and enhance flavor. Therefore, Food additives are substances that food manufacturer’s use in small quantity to maintain the quality properties or enhance their colour, flavour and texture at the same time also affects the original quality characterises of food including safety of foods.