Food Additives/Preservatives and Their Implications for Human Health
Md. Forshed Dewan, Md. Nahidul Islam, Md. Shofiul Azam
Abstract
Food additives are either natural, semi-synthetic, or synthetic compounds that are intentionally added to foods at levels ranging from 1 ppm to 10,000 ppm. Some additives are used directly in food items to enrich their organoleptic qualities, improve stability and shelf life, and enhance market demand. In contrast, others are employed in production and processing indirectly. Leavening agents, flavors, colors, preservatives, texturizing agents, antioxidants, and other ingredients are frequently employed as direct additives. The use of these chemicals has increased due to the revolution in food processing. If food additives are ingested in excess, a number of health issues could arise. Additionally, as synthetic chemicals gradually build up in the body and get embedded in cell structures, the body’s natural chemistry is disrupted. Organ failure might result from long-term consumption. We have covered a wide range of food additives in this chapter, along with their chemistry, functions in food processing and preservation, and potential health risks. Additionally, criteria for safe use, as well as acceptable daily intakes (ADI) of authorized additives and/or preservatives, have been presented.