Examining the Role of Food Additives in Preventing Contamination

Food additives play many roles in the manufacture of fresh and packaged foods, and one of those roles is the prevention of contamination during the manufacturing process. Your food additive supplier, All food additives, whether they are specific to preventing contamination or simply to add color or texture to foods, are regulated by food and beverage safety agencies such as the Food and Drug Administration. This information alone should alleviate much of the angst many consumers have concerning additives in foods. The additives specific to preventing contamination can be categorized broadly as acidity regulators, antioxidants, emulsifiers, and preservatives.

Acidity regulators

Microorganisms thrive in narrow pH ranges. The addition of acidity regulators either raises or lowers the pH to an area inhospitable to the microbes being targeted during food processing. Included in this category are citric acid, lactic acid, and tartaric acid. Along with acid regulation, these additives often enhance the flavors of their associated foods, primarily fruit and vegetable dishes.

Antioxidants

Many consumers understand the role of antioxidants as destroyers of the free radicals that cause cellular damage in the body. However, this destruction also prevents food contamination since antioxidants damage bacteria, yeast, and fungi as naturally as they damage cells. Natural antioxidants range from vitamins C and E to flavonoids while synthetic antioxidants include butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Whether natural or synthetic, antioxidants reduce rancidity in fresh foods and often improve the flavor. Adding antioxidants helps preserve oils, flour, and milk powder and prevents discoloration of fruit and meat.

Emulsifiers

Carrageenan, diglycerides, monoglycerides, lecithin, and polysorbates all aid in stabilizing foods by keeping ingredients from separating and by improving the mouthfeel of products. Along the way, they increase shelf life by allaying bacterial growth.

Preservatives

The largest category of additives that prevent contamination are preservatives. These additives may prolong shelf life by countering the effect of specific microbes, or they might be formulated for microorganisms at large, such as bacteria, molds, and yeast. These unwanted microbes consume primarily sugars within goods, breaking them down and producing waste, which we consider contamination. Adding preservatives repels these microorganisms from colonizing on foods.

Benzoates, nitrates, sorbates, and sulfites are general-use additives necessary for preserving frozen and canned foods. These preservatives maintain a high level of quality when added as an ingredient, and keep foods fresh and appealing.

Bell Chem is a food additive supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including food additives specific to alleviating food contamination. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.