Additive	Source	Functions
PHOSPHATE AND IT"S SALTS OR ACIDS	Naturally found in most foods but also chemically synthesized	Acidity regulator ( carbonated drinks) Sequestering agent in foods containing free metals ( processed fruit) Emulsifier ( processed cheeses) Raising agent ( baked products) Enhances water holding capacity ( processed meats)
PROCESSING	Processing methods can also be regarded as a preservative	UHT: ( Ultra Heat Treatment) Foods are exposed to very high temperatures for short periods ( condensed milk. Pasteurisation: Foods are exposed to relatively high temperatures for short periods ( milk) Modified atmosphere: The gaseous environment inside the packaging or food storage facility is changed to prevent microbial growth ( processed meats, par-baked breads) Irridation: Foods are exposed to small and controlled doses of radiation ( spices) Canning: Heat is applied under controlled pressure conditions to prevent microbal growth ( fruit, jam)
PROPIONATE AND IT"S SALTS OR ACIDS	Propionate acid is a fatty acid found in human body fluids, but is also chemically synthesized	Prevents mould growth ( breads, baked products, pie fillings, tomato puree, jellies and preserves.
SORBATE AND ITS SALTS OR ACID	Naturally found in some wines, but also chemically synthesized	Anti-microbial action against yeasts and moulds ( non-yeast baked products, dairy products, sausages)
SPICES	Naturally found in plants but also chemically synthesized	Flavourant ( all spices) Colourant ( turmeric, saffron, paprika) Anti-microbial action ( garlic, cloves)
STARCHES	Naturally found in cereals but also chemically synthesized	Thickener ( soups, sauces) Stabiliser ( dressings, instant foods, frozen foods, soya, burgers, potato products, gluten free bakery products)
SULPHATES/ SULPHITES AND THEIR SALTS OR ACIDS	Naturally found in fermented beer and wines but also chemically synthesized	Anti-microbial action in acid foods ( wine, beer, cider) Colour preservation ( dried fruit) Inhibit oxidative rancidity of foods ( mayonnaise)
SWEETNERS	Naturally found in fruits, plants and algae ( sorbitol, mannitol, aspartam), but also chemically synthesized ( acesulfame K, cyclamate, saccharin)	Sweetening agent ( sweets, desserts, chewing gum) Bulking agent ( hot chocolate) Moisture control to prevent stickiness ( cakes, confectionery) Flavour enhancer ( chewing gum, table top sweeteners)