Define food additives. Explain their types, functions and safety aspects.

1. 1 · Open in two lines. Food additives are substances not eaten as food by themselves, added on purpose for a technological function during processing, packing or storage.
2. 2 · Types and functions.
   • Preservatives and antioxidants: keep food safe and fresh.
   • Acidulants, colours, flavours and flavour enhancers.
   • Emulsifiers, stabilisers, thickeners, sweeteners.
   • Anti-caking agents, humectants, raising and firming agents.
3. 3 · Draw a classification chart. [Chart: food additives → preservatives, antioxidants, acidulants, colours, flavours, emulsifiers and stabilisers, sweeteners, others, with one example each]
4. 4 · Preservatives: Class I and Class II.
   • Class I: salt, sugar, vinegar, spices, honey, oil.
   • Class II: benzoate, sulphite, sorbate, propionate, nitrite, within FSSAI limits.
5. 5 · Safety aspects.
   • Must be needed and safe, and not used to hide poor quality.
   • ADI set by JECFA; FSSAI limits for each product in mg/kg.
   • Declared on the label by class and INS number.
6. 6 · Concerns. Sulphites and asthma; nitrites and nitrosamines; reactions to some colours and MSG; kept out of infant foods.
7. 7 · Nutrition link. Read labels; foods heavy in additives are often high in salt, sugar and fat.
8. 8 · Close in one line. Used correctly and within limits, additives make food safer and longer-lasting.

Scoring tip: Give one example with its INS number for each type; it shows precision.