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Substances generally recognized as safe (GRAS) by the FDA are allowed as ingredients in commercial foods. GRAS is a term of art, since it describes current practice, namely adding these things to food[GRAS] . This may sound strange, but thousands of different additives have been approved and are consumed in virtually all processed foods. Legally, food additives are more regulated than GRAS substances since newer compounds have to go through testing rather than being accepted practice. 2
Some additives have been withdrawn because they may be harmful. This is a small percentage of the total 3 . Controversy and media coverage has surrounded some withdrawalsPlant products have been withdrawn as well as artificial ingredients, most notably sassafras and calamus.
GRAS listing is often gained by claiming a new ingredient sufficiently close to an existing, listed ingredient. This claim is rather loose, as it is based on a similarity rather than an independent test.
Mineral salts (as the name implies) are an important class of additives. So are organic acids, like acetic acid (vinegar) or malic acid (the chemical that makes tart apples tart). Acids are vital in preservation and flavoring uses. Plant products, such as fibers, gums, and alcohol, provide everything from bulk in bread, foam in sodas, and pickling for fruit cakes. Many plant families 4 provide additives, and some come from surprising sources.
Food additives serve a wide range of uses[EaDi] , and are common to all cooks.