Classification of food additives

Answer 1

1.Preservatives are substances added to food to prevent or inhibit growth of spoilage organisms. Examples of selected preservatives are:

a.salt,sugar,vinegar, and pepper (common household preservatives)

b.Saltpeter or sodium nitrate (used for meat curing)

c.Sulfur dioxide (sulfurous acid) and sulfide (inhibit discoloration of cut fruits and serve as anti-browning agent)

d.Benzoic acid or sodium benzoate (for fruit juices,jellies,margarine, and catsup)

e.Citric and tartaric acids (provide the acid for flavor improvement in syrups, drinks, and jellies)

f.Alum and soaked lime or a pog - used as a firming agent for pickles and fruit preserves.

2. anti-oxidants

3. Sequestrants

4.Surface active agents

5.stabilizers, thickener

6. Bleaching and maturing agents, starch modifier

7. anti-caking agents and enzymes

Answer 2

Well I'm not quite sure about four types but there are four main uses which are: Keeping freshness, enhancing color, altering flavor, altering texture.

Of the literally thousands of different additives, there are 16 main types. (Knowing these will help you understand and best achieve your goal of the main four uses like flavor)

An extensive section of wikipedia actually makes an additional 2 categories and provides a list of every imaginable additive you can think of, information on types and specific additives, and many pages contain creditable reference links.

Answer 3

Food additives are listed on a label in order of the highest quantity of the ingredient first, descending to the smallest quantity at the end.