Additive such as vitamins, minerals, amino acids and amino acids derivatives are utilized to increase the nutritive value of food. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. When foods are processed, there may be loss of some nutrients and additives may be added to restore the original value.
A particular diet may also require the use of thickening agents, emulsifiers, sweeteners, etc. The fortification of foods began in 1924 when iodine was added to table salt for the prevention of goitre. Vitamins are commonly added to many foods in order to enrich their nutritional value. They help to increase the shelf life of the food by maintaining product consistency, wholesomeness and freshness.
Nutritional value of food can be improved and maintained by additives
