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Types of Food Ingredients

Phosphates are used as acid regulators to control pH levels in foods like meats and soft drinks. They are derived from mining phosphate rock and purifying it into phosphoric acid. Anti-caking agents like calcium silicate in table salt help prevent clumping and maintain texture. Emulsifiers, stabilizers, and thickeners from sources like mono- and diglycerides of fatty acids help maintain appearances and textures in foods like margarine and ice cream. Preservatives from natural sources like sugars and salts or chemical sources like antioxidants help extend shelf life by preventing spoilage in foods like cereals and baked goods.

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312 views4 pages

Types of Food Ingredients

Phosphates are used as acid regulators to control pH levels in foods like meats and soft drinks. They are derived from mining phosphate rock and purifying it into phosphoric acid. Anti-caking agents like calcium silicate in table salt help prevent clumping and maintain texture. Emulsifiers, stabilizers, and thickeners from sources like mono- and diglycerides of fatty acids help maintain appearances and textures in foods like margarine and ice cream. Preservatives from natural sources like sugars and salts or chemical sources like antioxidants help extend shelf life by preventing spoilage in foods like cereals and baked goods.

Uploaded by

Benzene
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Types of Food Ingredients

Acid Regulator
Purpose
Acidity regulators, such as phosphates, help control the pH levels of foods. Phosphates are
useful derivatives of the element phosphorus. It is an essential mineral and the second most
abundant nutrient in the human body. In the human body, phosphorus is required for growth,
maintenance, and repair of all tissues, and is necessary for the proper formation and growth of
bones.

Source
Phosphate rock is mined to obtain phosphorus. Natural phosphate rocks include clay and other
minerals, and must be purified to isolate phosphorus in the form of phosphoric acid. The acid is
reacted with alkaline salts to produce purified phosphates.

Use
Meats, tomato ketchup, some dairy products and soft drinks are common sources of
phosphates.
Anti-Caking Agents
Purpose
Anti-caking agents keep solid food free-flowing. Powdered foods often clump together and
change textures when they absorb water, but anti-caking agents help to prevent this from
taking place.

Source
Many anti-caking agents are derived from natural sources, such as silicates — minerals that are
among the most common on earth.

Calcium silicate is a common anti-caking agent found in table salt. It helps to absorb both oil
and water to reduce salt particles from clumping together.

Use
Table salt, flours, sugar products, powdered milks, grated cheese, cake mixes and egg mixes
Colors
Purpose
Colors are used to balance and enhance colors that occur naturally in foods. They are also often
used to give colorless food life making them more enjoyable and fun.

Source
There are two types of food colors approved by the FDA—certified colors and exempt from
certification. Colors exempt from certification are derived from natural materials like vegetables
and minerals, while certified colors are synthetically produced.

Use
Candy, margarine, beverages, cheese, jellies, yogurt and baked goods
Food Cultures
Purpose
Microbial food cultures exist in foods naturally or are added to provide acidification, texture,
and flavor. They also provide nutritional benefits to the consumers, while helping to extend the
shelf life of foods.

Source
Microbial food cultures include bacterial food cultures, fungi and yeast, and can be divided into
“probiotics” and “starter cultures

Use
Dairy, meats, fish, breads, juices and fermented foods
Emulsifiers/Stabilizers/Thickeners
Purpose
Emulsifiers help to prevent oil and water mixtures from separating.  Stabilizers help ingredients
stay dispersed and suspended in the solution.  Thickeners enhance the texture of foods and
can give low fat or reduced calorie foods the texture of full fat/calorie options. All are helpful in
maintaining the appearance of foods and preserving freshness and quality.

Source
Mono- and diglycerides of fatty acids are a common example of an emulsifier as they disperse
fat in foods to allow it to become more water-soluble. Emulsifiers can be used to reduce
calories  and/or to replace fat.  They can also help reduce food waste by keeping foods mixed.

Use
Emulsifiers are found in a variety of foods, including margarine, ice cream, bread, chocolate,
and some processed meats
Firming Agents
Purpose
Firming agents are used to help foods maintain their crisp quality and strength. They are also
commonly used to help ensure the shelf-life of foods.

Source
Sodium Citrate, also known as citric acid, is a common firming agent derived from citrus.

Use
Fruits, vegetables, canned meats and fish, pickles and relishes
Flavors/Flavor Enhancers
Purpose
Flavors are added to foods to enhance taste and flavor. Sometimes they enhance a flavor
already present in a food.  Other times, they impart flavor to foods that would otherwise be
bland and tasteless.

Source
There are two types of flavors: natural and artificial.

Natural flavors are derived from plants and herbs or the raw material of animals. Artificial
flavors are developed from synthetic sources to mimic common flavors.

Flavors are made from a wide variety of sources, but typically are isolated from certain flavorful
foods.

Use
Candies, soft drinks, sauces, salad dressings, desserts, ice cream, nutritional and dietary foods,
and cereals.

Foaming/Anti-foaming Agent
Purpose
A foaming agent helps to produce foams in foods by reducing surface tension, while an anti-
foaming agent reduces the formation of foam in liquids.

Source
Foaming agents are commonly made from naturally occurring materials like licorice root and
the bark of the trees (quillaja extract).

Defoamers are commonly made from silicates, minerals that are among the most common on
earth.

Use
Foaming agents are typically used in beverage and flavored waters.

Anti-foaming agents are used in oils, jams and jellies, juices, sauces and liquid eggs.
Humectant
Purpose
Help to retain or prevent the loss of moisture in foods by joining and controlling water activity.
Humectants also aid in increasing the shelf life of foods by lowering microbial activity.

Source
Sorbitol is a common humectant in foods that is derived from the natural sugars in fruits, some
vegetables and seaweed. It has moisture-stabilizing properties that help to prevent dryness and
maintain freshness of foods.

Glycerin is a humectant commonly used to control the moisture levels in foods that contain a
mix of oil and water.

Use
Dairy, some fruits and vegetables, confections, and baked goods
Preservatives
Purpose
Preservatives are added to foods to keep them safe for consumption by helping to prevent
spoilage. Preservatives also help foods maintain their appearance, taste and texture.

Source
Preservatives can come in many forms, from natural and artificial to chemical. Sugars, salts and
vinegars are examples of natural food preservative, which are often used to delay the growth of
bacteria in foods. Antioxidants are examples of chemical preservatives. Antioxidants help to
reduce oxidation in foods, increasing the shelf life of foods and preventing spoilage.

Use
Jellies, cured meats, oils, cereals, dressings, fruits, vegetables, and baked goods
Sweeteners
Purpose
Sweeteners add sweetness to foods, and are often a low to no calorie sugar substitute for
sugars.  They are used in small amounts to intensify or to obtain the same level of sweetness as
regular sugars, without raising blood sugar levels.

Source
Sweeteners come from a variety of sources from plants like stevia to artificial chemicals.

Use
Soft drinks, canned foods, jellies and jams, baked goods, candy and dairy products

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