ABSTRACT
Various additives are commonly added to processed food to prevent spoilage and preserve their organoleptic and nutritional characteristics; to control pH, avor, color, and texture; and to avoid any changes that may occur during processing, storage, and use, without causing any risk to the health of the consumer. There are many classes of food additives such as colorants, emulsiers, stabilizers, avor enhancers, antioxidants, and others.
