Abstract
The use of food additives enhances organoleptic qualities as well as the appearance and texture of the food. The chemical route of production of these additives poses several health risks and safety concerns; therefore, microbial resources for the production of food additives has attracted the scientific community as well as food industries to counter the demand of consumers towards safer foods. The microbial food additives include flavor compounds, biopreservatives, microbial enzymes, sweeteners, emulsifiers, and others. Various international organizations such as Food and Drug Administration, World Health Organization, and Codex Alimentarius have defined regulations towards the use of food additives, yet there is lack of uniformity in laws regarding their use. Although a lot of advancements have been made in the use of engineered microorganisms for the production of higher levels of food additives during fermentation, however, their stability, toxicity, and microbiological safety need to be assessed during the preservation of foods for a longer period of time.
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Paul, S., Nadda, A.K., Goel, G. (2022). Microbial Food Additives: Types, Functions, and Challenges. In: Nadda, A.K., Goel, G. (eds) Microbes for Natural Food Additives. Microorganisms for Sustainability, vol 38. Springer, Singapore. https://doi.org/10.1007/978-981-19-5711-6_1
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