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The food additive functional classes are based on the Codex Class Names and the International Numbering System (INS) for Food Additives (CAC/GL 36-1989). Clicking a "functional class" will display a list of all food additives associated with that function. Please Note that the functional classes listed below have not yet been aligned with the revised CAC/GL 36-1989 adopted by the 31st Session of the Codex Alimentarius Commission (July 2008).
Acid
Increases the acidity and/or imparts a sour taste to a food.
Acidity regulator
Alters or controls the acidity or alkalinity of a food.
- acid
- alkali
- base
- buffer
- buffering agent
- pH adjusting agent
Anticaking agent
Reduces the tendency of particles of food to adhere to one another.
- anticaking agent
- antistick agent
- drying agent
- dusting powder
- release agent
Antifoaming agent
Prevents or reduces foaming.
Antioxidant
Prolongs the shelf-life of foods by protecting against deterioration caused by oxidation, such as fat rancidity and colour changes.
- antioxidant
- antioxidant synergist
- sequestrant
Bulking agent
A substance, other than air or water, which contributes to the bulk of a food without contributing significantly to its available energy value.
Colour
Adds or restores colour in a food.
Colour retention agent
Stabilizes, retains or intensifies the colour of a food.
- colour fixative
- colour stabilizer
Emulsifier
Forms or maintains a uniform mixture of two or more immiscible phases such surface as oil and water in a food.
- clouding agent
- dispersing agent
- emulsifier
- plasticizer
- surface active agent
- surfactant
- wetting agent
Emulsifying salt
Rearranges cheese proteins in the manufacture of processed cheese, in order to prevent fat separation.
Firming agent
Makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with gelling agents to produce or strengthen a gel.
Flavour enhancer
Enhances the existing taste and/or odour of a food.
- flavour enhancer
- flavour modifier
- tenderizer
Flour treatment agent
A substance added to flour to improve its baking quality or colour.
- bleaching agent
- dough improver
- flour improver
Foaming agent
Makes it possible to form or maintain a uniform dispersion of a gaseous phase in a liquid or solid food.
- aerating agent
- whipping agent
Gelling agent
Gives a food texture through formation of a gel.
Glazing agent
A substance which, when applied to the external surface of a food, imparts a shiny appearance or provides a protective coating.
- coating
- polish
- sealing agent
Humectant
Prevents food from drying out by counteracting the effect of an wetting agent atmosphere having a low degree of humidity.
- moisture/water retention agent
- wetting agent
Preservative
Prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms.
- antimicrobial preservative
- antimycotic agent
- bacteriophage control agent
- chemosterilant
- disinfection agent
- wine maturing agent
Propellant
A gas, other than air, which expels a food from a container.
Raising agent
A substance or combination of substances which liberate gas and thereby increase the volume of a dough.
- binder
- leavening agent
- raising agent
Stabilizer
Makes it possible to maintain a uniform dispersion of two or more immiscible substances in a food.
- colloidal stabilizer
- firming agent
- foam stabilizer
- moisture/water retention agent
Sweetener
A non-sugar substance which imparts a sweet taste to a food.
- artificial sweetner
- nutritive sweetner
- sweetener
Thickener
Increases the viscosity of a food.
- bodying agent
- texturizer
- thickening agent
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