Types and Characteristics of Food Additives and Their Impacts on Human Health

Abstract

Given how frequently food additives are used in the food industry today, questions have been raised regarding how they affect human health and the environment. The impact of food additives on the environment and human health are examined in this paper. By preventing microbial growth and oxidation processes, food preservatives and antioxidants increase the shelf life of foods, guarantee their safety, and maintain their quality. Whether made naturally or chemically, food colourants give colour stability to guarantee uniform food look. Although there are problems, notably with regard to the potential carcinogenicity of saccharin, sweeteners provide a choice for enhancing sweetness with chemical stability and minimal calories. Food stabilisers and coagulants enhance mouthfeel, prevent component separation, and improve texture and stability. Whether natural, like the polyphenols in tea and ascorbic acid, or artificial, like BHA and BHT, antioxidants prevent the oxidation of lipids and dietary ingredients. Food additives raise health issues like allergies and cancer risks despite governmental control. By 2023, the World Health Organization wants to completely ban trans fats from industrial production. To guarantee customer safety and high-quality products, China implements strict rules through the Food Safety Law that includes the manufacturing, importation, use, and management of food additives.