ABSTRACT
The various chemicals added purposefully to our foods (i.e., food additives) may play one or more of five roles in foods (4). First, they may make foods more attractive or appealing. Second, they may extend the shelf life (preservation) of foods. Third, they may facilitate food processing and mass production. Fourth, they may improve the nutri tional quality of foods. Fifth, they may provide the specific requirements of consumer groups with special dietary needs. The functions of some common classes of food addi tives, with specific examples, are shown in Table 1.
