Food additives: types, peculiarities of use

Татьяна Велигоцкая — Wed, 28 May 2025 13:20:24 +0000

Food additives are special substances of natural or synthetic (artificial) origin that are introduced into products to improve their properties: taste, colour, texture, shelf life or nutritional value. Some of them, like salt or vinegar, have accompanied mankind since ancient times, while others are the result of modern technology.

In the European Union, each authorised additive is given an individual code, the so-called E-number (e.g. E202 for potassium sorbate), which allows transparent identification of its function: preservative, antioxidant, colouring agent, emulsifier or sweetener. This system streamlines the use of additives in the food industry and guarantees consumer safety.

The main types of food additives:

Preservatives E200-E280 (sodium benzoate, potassium sorbate, sorbic acid, lactic acid, etc.) Used to inhibit the growth of bacteria, moulds and yeasts. Particularly important in the meat and dairy industry where shelf life needs to be extended.
Antioxidants (antioxidants) E300-E399 (ascorbic acid, sodium citrate, etc.) Prevent oxidation of fats, which prevents rancidity of products and preserves their quality. They are actively used in the production of sausages, pates, butter.
Emulsifiers E500-E599 (mono and diglycerides, alginate, lecithin, etc.) Provide a homogeneous consistency of the products, preventing separation and improving texture.
Stabilisers and thickeners E400-E499 (xanthan gum, carrageenan, etc.) Improve the texture, viscosity and homogeneity of the product. Indispensable in the dairy industry (yoghurt, desserts) and confectionery.
Flavour enhancers E600-E699 (monosodium glutamate) Enhances the taste of food products, gives a pleasant flavour.
Dyes E100-E199 (curcumin, tartrazine) Give products an attractive appearance that meets consumer expectations.
Sweeteners E950-E969 (saccharin, aspartame) Used to create a sweet flavour without added sugar, which is especially important for dietary products.

In the modern food industry, the use of food additives has become an integral part of technological processes. They ensure product quality stability, extend shelf life and improve the organoleptic properties of products. Their safety is controlled by international regulations such as EFSA and Codex Alimentarius. Novohim offers a wide range of internationally standardised food additives for various sectors of the food industry.

To view the range of nutritional supplements and a detailed description of each, go to the nutritional supplements section on the Novohim website.

Table 1. Food additives: description of functions, uses and recommended dosage.

Name of additive (E-number)	Function	Industry of application	Examples of products	Recommended dosage
Citric acid (Е330)	Acidity regulator, preservative, antioxidant	Beverages, confectionery, canned goods, cosmetics	Beverages, jams, sauces, creams, shampoos.	1-3 g/kg in food; 0.5-2% in cosmetics
Lactic acid80%(Е270)	Acidity regulator, preservative	Dairy, meat, brewing industry	Yoghurts, cheeses, sausages, beer.	Up to 3 g/kg
Sodium benzoate (E211)	Preservative	Beverages, sauces, confectionery, cosmetics	Lemonades, ketchups, jams, creams	Up to 0.1%
Potassium sorbate (E202)	Preservative	Dairy, meat, confectionery, cosmetics industries	Cheeses, sausages, pastries, creams	0,1–0,2%
Sorbic acid (E200)	Preservative	Pastries, wines, tinned fruit and vegetables	Bakery products, wines, tinned foods	Up to 0.2%
Ascorbic acid (E300)	Antioxidant, vitamin C	Meat, bakery, beverages, cosmetics	Ham, bread, juices, creams.	50-500 mg/kg
Lecithin (E322)	Emulsifier, antioxidant	Confectionery, bakery, cosmetics industry	Chocolate, baked goods, creams, lotions.	0,3–1%
Aspartame (E951)	Sweetener	Beverages, confectionery, chewing gum	Diet drinks, candy, chewing gum	Up to 0,5%
Palm oil	Fat base	Confectionery, bakery industry	Baking, margarines, creams	Depending on the formulation
Calcium phosphoric acid (dicalcium phosphate)	Source of calcium and phosphorus	Nutritional supplements, animal feeds	Flour additives, feed mixtures	According to the norm
Lactose	Sweetener, filler	Dairy, confectionery industry	Yoghurts, chocolates, pills	Depending on the formulation
Carrageenan (E407)	Thickener, stabiliser	Dairy, meat, confectionery industry	Desserts, meat products, sauces	0,01–1%
Sorbitol (E420)	Sweetener, moisturiser	Dietary products, confectionery products	Candy, chewing gum, diet drinks	Up to 0,5%
Dextrose (glucose monohydrate)	Sweetener, energy source	Beverages, confectionery, sports nutrition	Energy drinks, bars, candies	Depending on the formulation
Maltodextrin	Filler, stabiliser	Beverages, confectionery, sports nutrition	Energy drinks, bars, puddings	Depending on the formulation
Calcium chloride (E509)	Texture firming agent, source of calcium	Canned foods, cheeses, beverages	Canned vegetables, cheese, mineral water	Up to 0.1%
Acetic acid 99,9%	Preservative, acidity regulator	Canned food, sauces, marinades	Tinned vegetables, sauces, marinades	Up to 0,5%

ATTENTION! The recommended dosages are approximate. For exact use, the manufacturer’s technical documentation should be followed.

The use of food additives requires not only knowledge of their functionality, but also strict adherence to process regulations. Even useful or authorised substances in excessive quantities can change the flavour of a product, reduce its quality or cause undesirable reactions. Even common table salt used in excessive quantities can be a poison. Therefore, food additives should be used wisely and accurately, adhering to the recommended dosages specified in technical documentation or formulations. A professional approach is the key to quality, safety and consumer confidence.

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Food additives: types, peculiarities of use

The main types of food additives: