Series-5 Series-1 discussed Food colours Series-2 discussed Food preservatives Series-3 discussed  Nutritional additives Series 4 discussed Food flavours Processing Agents Health Scan: October 2019 - www.healthscan.biz
Processing agents are added to foods in order to maintain consistency, color, or stability, uniform texture etc.
What are Food processing agents Additive function Definition Typical additives Food product Anticaking Prevents sticking and the formation of lumps during packaging and transport. Sodium aluminosilicate, sodium ferrocyanide, calcium carbonate, magnesium carbonate. Salts, flours, powders, egg mixes, dried dairy. Bleaching Makes food appear whiter. Chlorine (illegal in the EU), peroxides, azodicarbonamide. Flours. Chelating Bonds with metal ions to prevent spoilage and promote color retention. Ethylenediaminetetraacetic acid (EDTA). Salad dressings, dried bananas, sauces, mayonnaise. Clarifying Removes suspended solids from liquids. Proteins, sulphates, sodium silicate. Juices, wines. Emulsifying Allow oils/fats and water to remain mixed through processing. Soy lecithin, DATEM. Mayonnaise, ice cream, milk. Humectants Prevent foods from drying out. Propylene glycol, lactic acid, sugar polyols. Candies, chewing gum, marshmallows. Leavening Causes a foaming action which lightens and softens baked goods. Yeast, baking powder, baking soda. Baked goods. pH control Stabilizes pH levels. Citric acid, lactic acid. Cheeses, jams/jellies, confections. Stabilizers/thickeners Helps establish and maintain a firm texture. Pectin; gelatin; arabic, guar, and locust bean gums. Frozen confections, jams/jellies, dressings, puddings. A few processing agents are give below: Substances like Chlorine, ETDA Sodium aluminosilicate, sodium ferrocyanide, calcium carbonate, magnesium carbonate may  not be good to health when consumed on long term  basis. 7