Canadian Medical Guide

Canadian Medical Guide > Chemicals and Drugs > Chemical Actions and Uses > Specialty Uses of Chemicals > Food Additives Terms and Definitions

Food Additives

Medical Definition:

Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.

Guide Notes:

D25-26 qualif

Food Additives Categories.

	Fat Substitutes - Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats.
	Food Coloring Agents - Natural or synthetic dyes used as coloring agents in processed foods.
	Food Preservatives - Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.