Food Additives- About Functional Classes- Part 1

Use of additives has been permitted under various categories of food products as listed under Food Category System. These must be declared on the label with functional roles as defined under their functional classes. This article will brief you about the ten functional classes, their definitions and technological purpose.

S. No.	Functional Classes	Definition	Technological purpose
1	Acidity regulator	A food additive, which controls the acidity or alkalinity of a food product.
2	Anti-caking agent	A food additive, which reduces the tendency of components of food to adhere to one another.	Anticaking, anti-sticking, drying, and dusting.
3	Antifoaming agent	A food additive, which prevents or reduces foaming.	Antifoaming and de-foaming.
4	Antioxidant	A food additive, which prolongs the shelf-life of foods by protecting against deterioration caused by oxidation process.	Antioxidant, antioxidant synergist, and anti-browning.
5	Bleaching agent	A food additive (non-flour use) used to decolorize food. Bleaching agents do not include pigments.	Decolorizing, and bleaching
6	Bulking agent	A food additive, which contributes to the bulk of a food without contributing significantly to its available energy value.	Bulking and filling.
7	Carbonating agent	A food additive used to provide carbonation in a food.	Providing carbon dioxide gas.
8	Carrier	A food additive used to dissolve, dilute, disperse or	Carrier, diluent, and encapsulation.
9	Colour	A food additive, which adds or restores colour in a food.	Colour, decorative pigment, surface colourant for eye appeal
10	Colour Retention agent	A food additive, which stabilizes, retains or intensifies the colour of a food	Colour fixation/ retention/ stabilization

References

1.Notification No. F. No. 11/09/Reg/Harmoniztn/2014, dated 5th/8^th September 2016, published in the Gazette of India, Extraordinary, Part III, Section 4 (Enforcement: 8th September, 2016) (Compliance: 1st July, 2017)