Acidity Regulators, Preservatives, and Antioxidants

This chapter presents an introduction to food additives, nanotechnologies and microencapsulation. Food additives are identified with their structure and the chemical name that follows the general rules of chemical nomenclature. The function of acidity regulators, preservatives, and antioxidants is to protect the food, respectively, through pH reduction/adjustment, inhibition of microbial growth, and inactivation of free radicals or metals. Acidity regulators help to preserve the original taste and color of the food and contribute to its healthiness through the pH control as a guarantee for preventing the development of dangerous microorganisms. Preservatives slow down or prevent the growth of bacteria, molds, and yeasts in food, avoiding its degradation or toxin development. Antioxidants are substances able to prolong the shelf life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes.