1. Preservatives : Prevent microbial growth and spoilage
2. Antioxidants : Prevent rancidity (decay) of fats and oils
3. Flavoring agents : Add or enhance flavor (taste or smell)
4. Sweeteners : Give sweet taste
5. Emulsifiers, stabilisers and thickeners : Give foods texture, blend, smoothness and other consistencies; stablize oil-water mixtures. Sometimes, an additive in this category can function as emulsifier, stabiliser, as well as thickener
6. Leavening agents : Make foods light in texture
7. Anticaking agents : Keep foods fast flowing, prevent caking in humid weather
8. Humectants : Retain moisture
9. Coloring agents : Replace color lost in processing or enhance the appearance
10. Bleaches : Give white color to foods such as flour and cheese
11. Acids, bases and buffers : Give mild acid taste, mask undesirable aftertastes, control pH
12. Nutrients : Replace nutrients lost in processing or improve nutritive value