The different types of food additive and their uses include:

Anti-caking agents – stop ingredients from becoming lumpy.

Antioxidants – prevent foods from oxidising, or going rancid.

Artificial sweeteners – increase the sweetness.

Emulsifiers – stop fats from clotting together.

Food acids – maintain the right acid level.

Colours – enhance or add colour.

Humectants – keep foods moist.

Flavours – add flavour.

Flavour enhancers – increase the power of a flavour.

Foaming agents – maintain uniform aeration of gases in foods.

Mineral salts – enhance texture and flavour.

Preservatives – stop microbes from multiplying and spoiling the food.

Thickeners and vegetable gums – enhance texture and consistency.

Stabilisers and firming agents – maintain even food dispersion.

Flour treatment – improves baking quality.

Glazing agent – improves appearance and can protect food.

Gelling agents – alter the texture of foods through gel formation.

Propellants – help propel food from a container.

Raising agents – increase the volume of food through the use of gases.

Bulking agents – increase the volume of food without major changes to its available energy.