The food additive functional classes are based on the Codex
Class Names and the International Numbering System (INS) for Food Additives (CAC/GL 36-1989).
Clicking a "functional class" will display a list of all food additives associated with that function.
Please
Note that the functional classes listed below have not yet been aligned
with the revised CAC/GL 36-1989 adopted by the 32nd Session of the
Codex Alimentarius Commission (July 2009).
Acidity regulator
A food additive, which controls the acidity or alkalinity of a food.
- acid
- acidifier
- acidity regulator
- alkali
- base
- buffer
- buffering agent
- pH adjusting agent
Anticaking agent
Reduces the tendency of particles of food to adhere to one another.
- anticaking agent
- anti-stick agent
- drying agent
- dusting agent
Antifoaming agent
A food additive, which prevents or reduces foaming.
- antifoaming agent
- defoaming agent
Antioxidant
A food additive, which prolongs the shelf-life of foods by protecting against deterioration caused by oxidation.
- antibrowning agent
- antioxidant
- antioxidant synergist
Bleaching agent
A food additive (non-flour use) used to decolourize food. Bleaching agents do not include pigments.
Bulking agent
A food additive, which contributes to the bulk of a food without contributing significantly to its available energy value.
Carbonating agent
A food additive used to provide carbonation in a food.
Carrier
A food additive used to dissolve, dilute, disperse or otherwise
physically modify a food additive or nutrient without altering its
function (and without exerting any technological effect itself) in order
to facilitate its handling, application or use of the food additive or
nutrient.
- carrier
- carrier solvent
- diluent for other food additives
- encapsulating agent
- nutrient carrier
Colour
A food additive, which adds or restores colour in a food.
- colour
- decorative pigment
- surface colorant
Colour retention agent
A food additive, which stabilizes, retains or intensifies the colour of a food.
- color adjunct
- colour fixative
- colour retention agent
- colour stabilizer
Emulsifier
A food additive, which forms or maintains a uniform emulsion of two or more phases in a food.
- clouding agent
- crystallization inhibitor
- density adjustment agent (flavouring oils in beverages)
- dispersing agent
- emulsifier
- plasticizer
- surface active agent
- suspension agent
Emulsifying salt
A food additive, which, in the manufacture of processed food, rearranges proteins in order to prevent fat separation.
- emulsifying salt
- melding salt
Firming agent
A food additive, which makes or keeps tissues of fruit or vegetables
firm and crisp, or interacts with gelling agents to produce or
strengthen a gel.
Flavour enhancer
A food additive, which enhances the existing taste and/or odour of a food.
- flavour enhancer
- flavour synergist
Flour treatment agent
A food additive, which is added to flour or dough to improve its baking quality or colour.
- dough conditioner
- dough strengthening agent
- flour bleaching agent
- flour improver
- flour treatment agent
Foaming agent
A food additive, which makes it possible to form or maintain a uniform
dispersion of a gaseous phase in a liquid or solid food.
- aerating agent
- foaming agent
- whipping agent
Gelling agent
A food additive, which gives a food texture through formation of a gel.
Glazing agent
A food additive, which when applied to the external surface of a food,
imparts a shiny appearance or provides a protective coating.
- coating agent
- film forming agent
- glazing agent
- polishing agent
- sealing agent
- surface-finishing agent
Humectant
A food additive, which prevents food from drying out by counteracting the effect of a dry atmosphere.
- humectant
- moisture/water retention agent
- wetting agent
Packaging gas
A food additive gas, which is introduced into a container before,
during or after filling with food with the intention to protect the
food, for example, from oxidation or spoilage.
Preservative
A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms.
- antimicrobial preservative
- antimicrobial synergist
- antimould and antirope agent
- antimycotic agent
- bacteriophage control agent
- fungistatic agent
- preservative
Propellant
A food additive gas, which expels a food from a container.
Raising agent
A food additive or a combination of food additives, which liberate(s)
gas and thereby increase(s) the volume of a dough or batter.
Sequestrant
A food additive, which controls the availability of a cation.
Stabilizer
A food additive, which makes it possible to maintain a uniform dispersion of two or more components.
- colloidal stabilizer
- emulsion stabilizer
- foam stabilizer
- stabilizer
Sweetener
A food additive (other than a mono- or disaccharide sugar), which imparts a sweet taste to a food.
- bulk sweetener
- intense sweetener
- sweetener
Thickener
A food additive, which increases the viscosity of a food.
- binder
- bodying agent
- texturizing agent
- thickener
Source:
http://www.codexalimentarius.net/gsfaonline/reference/techfuncs.html
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