The words “additive” or “chemical” strike fear in people who do not understand that all foods, and all living things, are composed of chemicals, and that there are safe and legitimate uses for additives in foods. Our present system of processing and marketing would be impossible if no additives could be used, and food spoilage would greatly increase. The additives permitted in foods are normally metabolized in the body or excreted so that no harm results. Their use is carefully controlled by the Food and Drug Administration.
Intentional additives
An intentional additive is any substance of known composition that is added to food to serve some useful purpose. Additives are used to (1) improve nutritional values: thiamin, riboflavin, niacin, and iron in the enrichment of flours and cereals; vitamin D in milk; iodine in salt; and vitamin A in margarine; (2) improve keeping qualities: tocopherol (vitamin E) or other antioxidants to prevent rancidity in fats or in cereal products; and (3) improve esthetic qualities of foods: emulsifiers to give smooth texture to ice cream, cheese, peanut butter, and other foods; leavening agents such as yeast, baking powder, baking soda in breads, cakes; artificial sweeteners to reduce caloric content; flavoring; and coloring. It is unlawful to use additives to mask faulty processing or handling, or to cover up inferior ingredients, or to deceive the consumer in any way.
Incidental additives
Some chemicals gain entrance to foods from contact during growing or processing, or from the package itself. Since such incidental additives cannot be completely eliminated, it is essential that safe pesticides be used within the allowed levels; that all processing be carried on under the strictest controls of safety and sanitation; and that packaging be rigidly tested for its safety. Federal and state laws determine the maximum levels of such incidental additives that will be tolerated in a product.
*111/234/5*
GENERAL HEALTH
