Types of Food Ingredients (2024)

PreservativesPrevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshnessFruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetablesAscorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E)SweetenersAdd sweetness with or without the extra caloriesBeverages, baked goods, confections, table-top sugar, substitutes, many processed foodsSucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotameColor AdditivesOffset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and "fun" foodsMany processed foods, (candies, snack foods margarine, soft drinks, jams/jellies, gelatins, pudding and pie fillings)FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow Nos. 5 and 6, Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as “artificial color” or “color added”Flavors and SpicesAdd specific flavors (natural and artificial)Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauceNatural flavoring, artificial flavor, and spicesFlavor EnhancersEnhance flavors already present in foods (without providing their own separate flavor)Many processed foodsMonosodium glutamate, hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinateFat Replacers (and components of formulations used to replace fats)Provide expected texture and a creamy "mouth-feel" in reduced-fat foodsBaked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy productsCellulose gel, carrageenan, polydextrose, modified food starch, microparticulated egg white protein, guar gum, xanthan gum, whey protein concentrateNutrientsReplace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification)Flour, breads, cereals, rice, macaroni, margarine, salt, milk, orange juice energy bars, instant breakfast drinksThiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)EmulsifiersAllow smooth mixing of ingredients, prevent separation. Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easilySalad dressings, peanut butter, chocolate, margarine, frozen dessertsSoy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearateStabilizers and Thickeners, Binders, TexturizersProduce uniform texture, improve "mouth-feel"Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, saucesGelatin, pectin, guar gum, carrageenan, xanthan gum, wheypH Control Agents and acidulantsControl acidity and alkalinity, prevent spoilageBeverages, frozen desserts, chocolate, low acid canned foods, baking powderLactic acid, citric acid, ammonium hydroxide, sodium carbonateLeavening AgentsPromote rising of baked goodsBreads and other baked goodsBaking soda, monocalcium phosphate, calcium carbonateAnti-caking agentsKeep powdered foods free-flowing, prevent moisture absorptionSalt, baking powder, confectioner's sugarCalcium silicate, iron ammonium citrate, silicon dioxideHumectantsRetain moistureShredded coconut, marshmallows, soft candies, confectionsGlycerin, sorbitolYeast NutrientsPromote growth of yeastBreads and other baked goodsCalcium sulfate, ammonium phosphateDough Strengtheners and ConditionersProduce more stable doughBreads and other baked goodsAmmonium sulfate, azodicarbonamide, L-cysteineFirming AgentsMaintain crispness and firmnessProcessed fruits and vegetablesCalcium chloride, calcium lactateEnzyme PreparationsModify proteins, polysaccharides and fatsCheese, dairy products, meatEnzymes, lactase, papain, rennet, chymosinGasesServe as propellant, aerate, or create carbonationOil cooking spray, whipped cream, carbonated beveragesCarbon dioxide, nitrous oxide