ABSTRACT
This chapter presents basics of use of food additives in processing/preservation of fruits and vegetables. Food additives are intended to change morphology and physiology of foods before reaching consumer. Some common examples are: food additives like vinegar in pickled vegetables; salting, smoking to preserve meat and meat products; various traditional herbs to enhanced flavor; and colors derived from vegetable sources to improve appearance of foods. Purchasing patterns and preferences of consumers are changing with greater speed nowadays. Fast moving life style demands convenience in food preparation and its consumption also. Food additives offer to reduce time engagement in food preparations providing readily available, healthy, nutritious and safer choices. Use of food additives is associated with some benefits as well as some impediments. But concerns for drawbacks of additives are expressed very less due to less availability of such evidences. Hence more focus on benefits can be vowed while studying food additives for their use in food production.
