food additivesmedical dictionary

Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants, food preservatives, food colouring agents, flavouring agents, anti-infective agents (both plain and local), vehicles, excipient and other similarly used substances. Many of the same substances are pharmaceutic aid when added to pharmaceuticals rather than to foods.

(12 Dec 1998)