ABSTRACT
A food additive is usually dened in the literature as an ingredient added to food as a part of its production (Furia, 1968; Branen et al., 1990). The use of food additives is normally regulated by the corresponding authorities and governmental organizations worldwide, through food-related framework directives. This set of laws concerns food additives authorized for use in foodstuffs intended for human intake. Food additives usually found in processed food are nutritional additives, preservatives, and avoring, coloring, and texturing agents (Kritsunankul and Jakmunee, 2011). Some examples that can be mentioned include benzoic acid and its sodium salts, and sorbic acid and its potassium, calcium, and sodium salts, which are normally used as food preservatives with the objective of inhibiting microbial growth in foods (Branen et al., 1990). Phosphoric acid is added to noncarbonated and nonalcoholic carbonated beverages as an acidulant. Articial sweeteners are also additives but are mostly used in low-calorie soft drinks and food (Branen et al., 1990). Several additives are also added to many ready-to-eat or instant food products.
