ABSTRACT
The broadest definition of a food additive is any substance that becomes part of a food product, either directly or indirectly, during some phase of processing, storage, or packaging. The universe of food additives encompasses
Direct food additives, those that are intentionally added to food for a functional purpose, in controlled amounts, usually at low levels (from parts per million to 1–2%, by weight), and
Indirect or incidental food additives, those entering into food products in small quantities as a result of growing, processing, or packaging.
