The main classes of food additives used in foodmaking are: (i)
oxidants/reductants; (ii) emulsifiers; (iii) hydrocolloids; and (iv) preservatives.
The main processing aids used are enzymes. Historically, market trends have
developed from the use of ingredients in greater quantities - to obtain specific
effects in food (such as fat for crumb softness) - to the use of additives at much
lower levels (max. 1%) and, more recently, to enzymes which are used in parts per
million (ppm). According to many regulations, enzymes do not need to be declared
on the label of the final product, attending the “clean label” trend. We will
describe the food additives used under each class, individually describing their
mode of action and effects on dough rheology, during the foodmaking process, and
on product quality. We will also describe the main enzymes currently used,
dividing them according to the substrate they act on (gluten, starch, lipids, nonstarch polysaccharides or NSPS), individually describing their mode of action and
effects on dough rheology, during the foodmaking process, and on product quality.
Legal aspects will also be addressed. We will conclude with future trends in the
use of the food additives and processing aids in foodmaking.