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Any substance added to food on purpose during processing for a reason such as colour, taste, texture, or a longer shelf life.
FSSAI lists which food additives are allowed in India and in what amount, and requires them to be named on the package label.
A substance that prevents or retards microbial spoilage. Class I preservatives are traditional substances such as salt, sugar and vinegar; Class II are chemical preservatives such as benzoates and sorbates.
A food additive that makes an existing taste stronger without adding a taste of its own, most often used to boost savoury (umami) flavour.
A surface-active molecule with hydrophilic and lipophilic regions that lowers interfacial tension and stabilises an emulsion.
