Indirect food additives

The rest, or 78 percent were for indirect food additives. FDA currently has 151 applications pending, almost all of which are for indirect additives. Table 1 shows FDA's actions on food additive petitions over the last five years. TABLE 1. Direct and Indirect Food Additive Petitions Received by the Food and Drug Administration, October 1, 1989.

Direct additives change the taste and texture of food products, while indirect additives have an effect on a product's shelf life and thus enable packaged foods to be offered in shops. All these food additives perform different functions.

Food additives serve 5 main functions. They are: 1. Give the food a smooth and consistent texture: Emulsifiers prevent liquid products from separating. Stabilizers and thickeners provide an even texture. Anticaking agents allow substances to flow freely. 2..




Food additives are substances that are combined with food to enhance its flavor, color, and texture. Food and beverage additives are divided into two categories: direct and indirect. Direct food additives, such as vinegar and salt, are introduced on purpose, whereas indirect food additives, such as salt, are used to provide taste.

Now, more than ever, foods come packaged in containers designed for direct cooking or heating, which often causes the movement of substances - indirect additives - into foods. Because of their unique characteristics, plastics or polymeric materials (PM) have become the most important packaging material for food products. The safety assessment of plastics.

A direct food additive is that which is added to food for a specific function. An example of a direct food additive is "vegetable or animal gums" added to salad dressings, pie fillings, and frozen foods to provide stability, increase shelf life, and improve mouth feel and texture. An indirect food additive is a substance that may become.