Taxonomy
Here’s the rundown of the main groups of additives that food and drink companies put into their products, alongside some TL;DRs on the science.
Note this is not comprehensive: it’s only the ones I’ve come across as I’ve been checking labels to eliminate things I eat regularly.
TEXTURE
The first category of additives is all about creating the right texture and “mouthfeel”.
Thickeners & Stabilisers
Thickeners do what they say on the tin: thicken liquids, often to add a richer or creamier texture, like in my protein shake. Stabilisers do a similar thing but are more about ensuring consistency and uniform dispersion of ingredients - so essentially avoiding separation and clumping.
Waxy Barley Flour
Role: Thickener.
Origin: Natural.
Found in: Soups, squash, sauces, gravies, frozen food.
Explainer: Derived from a special strain of barley, waxy barley. High in a compound called amylopectin, which helps create smooth, glossy textures when heated.
Side effects: None.
Avoid?: No
Acacia Gum
Role: Thickener, Emulsifier, Stabiliser.
Origin: Natural.
Found in: Soft drinks, confectionery, emulsion flavourings, spray flavourings.
Explainer: Derived from the sap of the acacia tree, which is collected and cleaned, dried, powdered and the sprayed onto or mixed with food.
Side effects: Limited to gastric discomfort; some evidence of positive side effects in terms of gut microbiota.
Avoid?: No
Carboxymethylcellulose (E466).
Role: Thickener, Emulsifier, Stabiliser.
Origin: Chemically modified natural polymer.
AKA: Cellulose gum.
Found in: Ice cream, sauces, flavoured milk, mayonnaise, salad dressings.
Explainer: Derived from plant cellulose, treated with sodium hydroxide and monochloroacetic acid.
Side effects: Some evidence of gut impacts at high doses, albeit not proven in humans yet.
Avoid?: Yes