On the Utility and Safety of Food Additives

Abstract

A food additive is any substance that is deliberately added to foods to yield specific desirable effects such
as preservation and organoleptic attributes. These conferred attributes are crucial in the marketability,
acceptability, aesthetics, shelf life and value enhancement of foods. Food additives have been in use by
mankind since antiquity. The Egyptians coloured food with saffron, while the Romans added alum
(potassium aluminum sulfate) to whiten it. Interestingly, in the 19th century, bakers in England used alum
to make bread whiter and bulkier. The Indians used spices (curries) in food preservation and traded in the
same with other continents, thus resulting in the renowned inbound caravans from Europe. Salting was so
effective and highly valued to the extent of being applied as ‘payment/wages’ among the Romans.
Actually, the word ‘salary’ bears its etymology (Roman, ‘sal’) form this practice. The deliberate use of
salt to preserve fish and meat, through dehydration was commonly used in diverse cultures. Traditional
methods for food preservation include pickling with vinegar, salting, smoking, sugaring and
alcoholization.