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Food Safety - SECTION 2 – TABLE OF FUNCTIONAL CLASSES, DEFINITIONS AND TECHNOLOGICAL PURPOSES

FUNCTIONAL
CLASSES

DEFINITION TECHNOLOGICAL PURPOSE
1. Acidity regulator

A food additive, which controls the acidity
or alkalinity of a food.

acidity regulator, acid, acidifier,
alkali, base, buffer, buffering
agent, pH adjusting agent

2. Anticaking agent

A food additive, which reduces the
tendency of components of food to adhere
to one another.

anticaking agent, anti-stick agent,
drying agent, dusting agent

3. Antifoaming agent

A food additive, which prevents or reduces
foaming.

antifoaming agent, defoaming
agent

4. Antioxidant

A food additive, which prolongs the shelflife
of foods by protecting against
deterioration caused by oxidation.

antioxidant, antioxidant synergist,
antibrowning agent

5. Bleaching agent

A food additive (non-flour use) used to
decolourize food. Bleaching agents do not
include pigments.

bleaching agent
6. Bulking agent

A food additive, which contributes to the
bulk of a food without contributing
significantly to its available energy value.

bulking agent, filler
7. Carbonating agent

A food additive used to provide
carbonation in a food.

carbonating agent
8. Carrier

A food additive used to dissolve, dilute,
disperse or otherwise physically modify a
food additive or nutrient without altering
its function (and without exerting any
technological effect itself) in order to
facilitate its handling, application or use of
the food additive or nutrient.

carrier, carrier solvent, nutrient
carrier, diluent for other food
additives, encapsulating agent

9. Colour

A food additive, which adds or restores
colour in a food.

colour, decorative pigment,
surface colourant

10. Colour retention
agent

A food additive, which stabilizes, retains or
intensifies the colour of a food.

colour retention agent, colour
fixative, colour stabilizer, colour
adjunct

 11. Emulsifier  

A food additive, which forms or maintains
a uniform emulsion of two or more phases
in a food.

 

emulsifier, plasticizer, dispersing
agent, surface active agent,
crystallization inhibitor, density
adjustment agent (flavouring oils
in beverages), suspension agent,
clouding agent

 12. Emulsifying salt  

A food additive, which, in the manufacture
of processed food, rearranges proteins in
order to prevent fat separation.

 emulsifying salt, melding salt
 13. Firming agent  

A food additive, which makes or keeps
tissues of fruit or vegetables firm and crisp,
or interacts with gelling agents to produce
or strengthen a gel.

 firming agent
 14. Flavour enhancer  

A food additive, which enhances the
existing taste and/or odour of a food.

 flavour enhancer, flavour synergist
 

15. Flour treatment
agent

 

A food additive, which is added to flour or
dough to improve its baking quality or
colour.

 

flour treatment agent, flour
bleaching agent, flour improver,
dough conditioner, dough
strengthening agent

 16. Foaming agent  

A food additive, which makes it possible to
form or maintain a uniform dispersion of a
gaseous phase in a liquid or solid food.

 

foaming agent, whipping agent,
aerating agent

 16. Foaming agent  

A food additive, which makes it possible to
form or maintain a uniform dispersion of a
gaseous phase in a liquid or solid food.

 

foaming agent, whipping agent,
aerating agent

 17. Gelling agent  

A food additive, which gives a food texture
through formation of a gel.

 gelling agent
18. Glazing agent

A food additive, which when applied to the
external surface of a food, imparts a shiny
appearance or provides a protective
coating.

glazing agent, sealing agent,
coating agent, surface-finishing
agent, polishing agent, filmforming
agent

19. Humectant

A food additive, which prevents food from
drying out by counteracting the effect of a
dry atmosphere.

humectant, moisture-retention
agent, wetting agent

20. Packaging gas

A food additive gas, which is introduced
into a container before, during or after
filling with food with the intention to
protect the food, for example, from
oxidation or spoilage.

packaging gas
21. Preservative

A food additive, which prolongs the shelflife
of a food by protecting against
deterioration caused by microorganisms.

preservative, antimicrobial
preservative, antimycotic agent,
bacteriophage control agent,
fungistatic agent, antimould and
antirope agent, antimicrobial
synergist

22. Propellant

A food additive gas, which expels a food
from a container.

propellant
23. Raising agent

A food additive or a combination of food
additives, which liberate(s) gas and thereby
increase(s) the volume of a dough or batter.

raising agent
24. Sequestrant

A food additive, which controls the
availability of a cation.

sequestrant
25. Stabilizer

A food additive, which makes it possible to
maintain a uniform dispersion of two or
more components.

stabilizer, foam stabilizer,
colloidal stabilizer, emulsion
stabilizer

26. Sweetener

A food additive (other than a mono- or
disaccharide sugar), which imparts a sweet
taste to a food.

sweetener, intense sweetener, bulk
sweetener

27. Thickener

A food additive, which increases the
viscosity of a food.

thickener, bodying agent, binder,
texturizing agent