What+are+the+types+of+additives+and+preservatives?

There are some natural techniques used in food preservation. These include smoking, drying, and salting. It just happened by chance that early humans discovered that foods exposed to smoke lasted longer than non-smoked foods. Foods of choice for early humans were smoked meats, fish, and cheeses [8]. Today, smoking as a preservation method include both hot and cold [8]. Hot smoking is commonly used for fresh and frozen foods, and cold smoking is used for salted products [8]. Smoking is a method that adds distinctive flavors to food. Dehydration is another technique used to prevent spoilage of food. Early humans dried foods such as, meat, fish, vegetables, and fruit [8]. Dehydration is preservation method that is used worldwide [8]. For example, Arab countries grind apricots, boil them, and then leave them out to dry [8]. Preserving foods by adding salt has been known for centuries [8]. Adding salt to foods prevents the food from spoiling, which is also known as curing. There are a variety of ways to cure foods. Examples include, leaving food in brine, injecting salt into the food, or just rubbing salt over the food by hand [8]. Curing is common for certain vegetables such as cabbage, olives, and pickles [8]. It is also a common preservation technique in meats and fish like bacon, corned beef, and honey-cured ham [8].
 * Smoking **
 * Drying **
 * Salting **

There are also some artificial additives and preservatives added to foods. Unlike natural additives and preservatives, these artificial substances are created in a laboratory. They may be produced in a laboratory for multiple reasons. For example ascorbic acid is often created from oranges in a laboratory because it can be created more economically that way. Other reasons for producing additives and preservatives in laboratories are that some items are not found naturally and need to be synthetically created and some products can be produced in better quality in a laboratory than if the product was created naturally [7].

of Uses ||~ Names Found on Product Labels || Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily || Salad dressings, peanut butter, chocolate, margarine, frozen desserts || Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate ||
 * ~ Types of Ingredients ||~ What They Do ||~ <span style="font-family: Arial,Helvetica,sans-serif;">Examples
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Preservatives || <span style="font-family: Arial,Helvetica,sans-serif;">Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness || <span style="font-family: Arial,Helvetica,sans-serif;">Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables || <span style="font-family: Arial,Helvetica,sans-serif;">Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E) ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Sweeteners || <span style="font-family: Arial,Helvetica,sans-serif;">Add sweetness with or without the extra calories || <span style="font-family: Arial,Helvetica,sans-serif;">Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods || <span style="font-family: Arial,Helvetica,sans-serif;">Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Color Additives || <span style="font-family: Arial,Helvetica,sans-serif;">Offset 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" foods || <span style="font-family: Arial,Helvetica,sans-serif;">Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings) || <span style="font-family: Arial,Helvetica,sans-serif;">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 colorings or color added) ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Flavors and Spices || <span style="font-family: Arial,Helvetica,sans-serif;">Add specific flavors (natural and synthetic) || <span style="font-family: Arial,Helvetica,sans-serif;">Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce || <span style="font-family: Arial,Helvetica,sans-serif;">Natural flavoring, artificial flavor, and spices ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Flavor Enhancers || <span style="font-family: Arial,Helvetica,sans-serif;">Enhance flavors already present in foods (without providing their own separate flavor) || <span style="font-family: Arial,Helvetica,sans-serif;">Many processed foods || <span style="font-family: Arial,Helvetica,sans-serif;">Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Fat Replacers (and components of formulations used to replace fats) || <span style="font-family: Arial,Helvetica,sans-serif;">Provide expected texture and a creamy "mouth-feel" in reduced-fat foods || <span style="font-family: Arial,Helvetica,sans-serif;">Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products || <span style="font-family: Arial,Helvetica,sans-serif;">Olestra, cellulose gel, carrageenan, polydextrose, modified food starch, microparticulated egg white protein, guar gum, xanthan gum, whey protein concentrate ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Nutrients || <span style="font-family: Arial,Helvetica,sans-serif;">Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification) || <span style="font-family: Arial,Helvetica,sans-serif;">Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks || <span style="font-family: Arial,Helvetica,sans-serif;">Thiamine 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) ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Emulsifiers || <span style="font-family: Arial,Helvetica,sans-serif;">Allow smooth mixing of ingredients, prevent separation
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Stabilizers and Thickeners, Binders, Texturizers || <span style="font-family: Arial,Helvetica,sans-serif;">Produce uniform texture, improve "mouth-feel" || <span style="font-family: Arial,Helvetica,sans-serif;">Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces || <span style="font-family: Arial,Helvetica,sans-serif;">Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">pH Control Agents and acidulants || <span style="font-family: Arial,Helvetica,sans-serif;">Control acidity and alkalinity, prevent spoilage || <span style="font-family: Arial,Helvetica,sans-serif;">Beverages, frozen desserts, chocolate, low acid canned foods, baking powder || <span style="font-family: Arial,Helvetica,sans-serif;">Lactic acid, citric acid, ammonium hydroxide, sodium carbonate ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Leavening Agents || <span style="font-family: Arial,Helvetica,sans-serif;">Promote rising of baked goods || <span style="font-family: Arial,Helvetica,sans-serif;">Breads and other baked goods || <span style="font-family: Arial,Helvetica,sans-serif;">Baking soda, monocalcium phosphate, calcium carbonate ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Anti-caking agents || <span style="font-family: Arial,Helvetica,sans-serif;">Keep powdered foods free-flowing, prevent moisture absorption || <span style="font-family: Arial,Helvetica,sans-serif;">Salt, baking powder, confectioner's sugar || <span style="font-family: Arial,Helvetica,sans-serif;">Calcium silicate, iron ammonium citrate, silicon dioxide ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Humectants || <span style="font-family: Arial,Helvetica,sans-serif;">Retain moisture || <span style="font-family: Arial,Helvetica,sans-serif;">Shredded coconut, marshmallows, soft candies, confections || <span style="font-family: Arial,Helvetica,sans-serif;">Glycerin, sorbitol ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Yeast Nutrients || <span style="font-family: Arial,Helvetica,sans-serif;">Promote growth of yeast || <span style="font-family: Arial,Helvetica,sans-serif;">Breads and other baked goods || <span style="font-family: Arial,Helvetica,sans-serif;">Calcium sulfate, ammonium phosphate ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Dough Strengtheners and Conditioners || <span style="font-family: Arial,Helvetica,sans-serif;">Produce more stable dough || <span style="font-family: Arial,Helvetica,sans-serif;">Breads and other baked goods || <span style="font-family: Arial,Helvetica,sans-serif;">Ammonium sulfate, azodicarbonamide, L-cysteine ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Firming Agents || <span style="font-family: Arial,Helvetica,sans-serif;">Maintain crispness and firmness || <span style="font-family: Arial,Helvetica,sans-serif;">Processed fruits and vegetables || <span style="font-family: Arial,Helvetica,sans-serif;">Calcium chloride, calcium lactate ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Enzyme Preparations || <span style="font-family: Arial,Helvetica,sans-serif;">Modify proteins, polysaccharides and fats || <span style="font-family: Arial,Helvetica,sans-serif;">Cheese, dairy products, meat || <span style="font-family: Arial,Helvetica,sans-serif;">Enzymes, lactase, papain, rennet, chymosin ||
 * ~ <span style="font-family: Arial,Helvetica,sans-serif;">Gases || <span style="font-family: Arial,Helvetica,sans-serif;">Serve as propellant, aerate, or create carbonation || <span style="font-family: Arial,Helvetica,sans-serif;">Oil cooking spray, whipped cream, carbonated beverages || <span style="font-family: Arial,Helvetica,sans-serif;">Carbon dioxide, nitrous oxide ||

//<span style="font-family: 'Arial','sans-serif'; font-size: 8pt;">Table retrieved from: // // Food ingredients and colors //. (2004, November). Retrieved October 8, 2010, from http://www.fda.gov/Food/FoodIngredientsPackaging/ucm094211.htm.

<span style="font-family: Arial,Helvetica,sans-serif;">· Decaffeinated beverages <span style="font-family: Arial,Helvetica,sans-serif;">· Orange flavored drink <span style="font-family: Arial,Helvetica,sans-serif;">· Chips <span style="font-family: Arial,Helvetica,sans-serif;">· Anything frozen prior to purchasing <span style="font-family: Arial,Helvetica,sans-serif;">· Jelly <span style="font-family: Arial,Helvetica,sans-serif;">· Peanut butter <span style="font-family: Arial,Helvetica,sans-serif;">· Anything that is from a can <span style="font-family: Arial,Helvetica,sans-serif;">· Yellow cheese <span style="font-family: Arial,Helvetica,sans-serif;">· Bread <span style="font-family: Arial,Helvetica,sans-serif;">· Margarine <span style="font-family: Arial,Helvetica,sans-serif;">· Pickles <span style="font-family: Arial,Helvetica,sans-serif;">· Sausages <span style="font-family: Arial,Helvetica,sans-serif;">· Diet foods <span style="font-family: Arial,Helvetica,sans-serif;">· Soups <span style="font-family: Arial,Helvetica,sans-serif;">· Burgers <span style="font-family: Arial,Helvetica,sans-serif;">· Biscuits <span style="font-family: Arial,Helvetica,sans-serif;">· Cereals <span style="font-family: Arial,Helvetica,sans-serif;">· Pop <span style="font-family: Arial,Helvetica,sans-serif;">· Fruit juices <span style="font-family: Arial,Helvetica,sans-serif;">· The list goes on; almost everything has something in it to preserve it or to make it sweeter [3].
 * __<span style="font-family: Arial,Helvetica,sans-serif; font-size: 130%;">What are some typical foods additives and preservaties are found in? __**