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The following adverse effects have been attributed to the consumption of food additives: eczema, urticaria, angioedema, exfoliative dermatitis, irritable bowel syndrome, nausea, vomiting, diarrhoea, rhinitis, bronchospasm, migraine, anaphylaxis, hyperactivity and other behavioural disorders.
One of the important indicators to measure food quality is the food color, smell, taste, shape and texture. Appropriate use of coloring agents, color, bleach, food flavors and emulsifiers, thickeners and other food additives may improve the sensory quality of food to meet the different needs of the people.3.A Ã¢ maintain or improve the nutritional value of. foodain functions: 1.A Ã¢ in favor of food, preservation to prevent deterioration of food: corruption preservatives can prevent food spoilage caused by microbial deterioration and prolong shelf life of, food and also can prevent food poisoning caused by the effect of microbial. contamination