Define Different uses of additives in food

To  maintain  product consistency  -  Emulsifiers give products a consistent texture  and  prevent them  from  separating. Stabilizers  and  thickeners give a smooth uniform texture. Anti-caking agents help substances such as salt to flow freely.

To  improve or maintain nutritional  value -  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.

To  maintain  palatability  and  wholesomeness  -  Preservatives  retard product spoilage caused  by  mould, air, bacteria, fungi or yeast.  Bacterial contamination can  cause food  borne illness which could be  life-threatening. Antioxidants are preservatives  that prevent fats and  oils  in  baked  goods and  other foods  from  becoming  rancid or developing  an  OH-flavor.  They also prevent  cut fresh fruits such as apples from turning brown when  exposed to air.

To  provide leavening or control  acidity/alkalinity  -  Leavening  agents that  release acids when heated can react with baking soda  to  help  cakes, biscuits  and  other  baked goods  to  rise during baking. Other additives help modify the  acidity  and  alkalinity  of  foods for proper  flavor,  taste  and color

To enhance flavor  or  impart &sired color -  Many  spices and natural and synthetic flavors enhance the taste  of  foods. Colors, likewise, enhance  the appearance of  certain  foods  to meet  consumer  expectations.

To  enhance  the  keeping  quality or stability  of  a food - Use  of  certain preservatives, stabilizers, anti-caking agents etc. increases the  shelf-life of food products