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Global Food Additives Industry

3. PRODUCT PROFILE II-24

What is a Food Additive? II-24

Type of Food Additives and their Sources II-24

More About Food Additives II-25

The History of Food Additives II-25

The Importance of Food Additives II-25

Categorization of Food Additives II-26

Commonly-Used Food Additives II-27

Acidulants II-31

Select Acidulants and their Food Uses II-32

Citric Acid II-32

Citric Acid: Food Categories, Properties and Usage Level II-32

Fumaric Acid II-33

Lactic Acid II-33

Malic Acid II-33

Malic Acid: Key Food Categories and Main Food Products II-33

Tartaric Acid II-34

Fat Replacers II-34

Fat-based Fat Replacers II-34

Fat-based Fat Replacers: Types and Food Uses II-34

Protein-based Fat Replacers II-35

Microparticulated Protein II-35

Soy and Modified Whey Proteins II-36

Others II-36

Carbohydrate-based Fat Replacers II-36

Carbohydrate-Based Fat Replacers: Types, Food Uses and

Functional Attributes II-37

Starch-Based Fat Replacers II-38

Hydrocolloid-Based Fat Replacers II-38

Sweeteners II-39

Bulk Sweeteners II-39

Bulk Sweeteners/ Polyols: Physiologic Properties and

Metabolism II-40

Erythritol II-40

Isomalt II-40

Lactitol II-40

Maltitol II-41

Mannitol II-41

Sorbitol II-41

Xylitol II-41

Intense Sweeteners II-42

List of Approved Intense Sweeteners as Food Additives by

Country II-42

Table 15: Intense Sweeteners Conversion Table (includes

corresponding Graph/Chart) II-43

Acesulfame-K II-43

Alitame II-43

Aspartame II-44

NutraSweet II-44

Cyclamate II-44

Neohesperidine II-45

Neotame II-45

Saccharin II-45

Stevioside II-46

Sucralose II-46

Thaumatin II-47

Vitamins and Minerals II-47

Colorants II-47

Natural Colorants II-48

Approved Food Color Additives Exempt from Batch

Certification in the United States II-48

Synthetic Colorants II-49

Approved Food Color Additives Subject to Batch

Certification in the United States II-49

Lakes and Dyes II-49

Flavors/ Flavor Enhancers II-49

Flavors II-49

Natural Flavoring Substances II-50

Nature-identical Flavoring Substances II-50

Artificial Flavoring Substances II-50

Flavor Enhancers II-50

Monosodium Glutamate II-50

Hydrolyzed Vegetable Proteins II-51

Others II-51

A List of Few Select Flavors with Applications II-51

Hydrocolloids II-52

4 of 19

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