Food additive raw materials are the basic substances that constitute food additives. Through specific processing and treatment, they become additives that can improve food quality, extend shelf life, enhance nutritional value, or meet processing requirements.
According to Article 99 of my country's Food Safety Law, food additives are "artificially synthesized or natural substances added to food to improve its quality, color, aroma, and flavor, as well as for preservation, freshness, and processing needs." This definition clarifies three key characteristics:
Clear Use: Addition must be for technical purposes, such as improving taste, extending shelf life, or improving appearance.
Non-Staple Food Attribute: Generally not consumed alone as food, but added as an auxiliary ingredient.
Diverse Sources: Includes both chemically synthesized substances and natural extracts.