Food additives play an important role in improving the quality, appearance, taste, texture, and shelf life of food products. The functions of these additives generally include the following:
1- New product production: By starters, which produce different types of yogurt, buttermilk, and cream with different textures and flavors.
2- Improving taste and aroma: Ingredients such as flavors and colors are used to enhance the taste and smell of food.
3- Increasing shelf life: Preservatives are used to prevent microbial growth and increase product shelf life.
4- Improving texture and consistency: Stabilizers and gelatins are used to increase thickness and improve the texture of food.
5- Increasing nutritional value: Vitamins and minerals are used to enrich food products and increase their nutritional value.
6- Chemical stability: Antioxidants are used to prevent oxidation of fats and maintain the quality of food products.
7- pH control: Acids and bases are used to adjust the pH of the product and prevent the growth of undesirable microorganisms.