Processing aid

Processing aid is a substance used in the production of food and other products to fulfill a certain technological purpose. It is not intended to be present in the final product, but may unintentionally remain in trace amounts.

Definition

According to the Food and Drug Administration (FDA), a processing aid is defined as a substance that is added to a food during the processing of such food but is removed in some manner from the food before it is packaged in its finished form. A processing aid can also be a substance that is added to a food during processing, is converted into constituents normally present in the food, and does not significantly increase the amount of the constituents naturally found in the food.

Types of Processing Aids

Processing aids can be categorized into several types based on their function. These include:

• Antifoaming Agents: These are used to reduce or prevent foaming in foods.
• Bleaching Agents: These are used to whiten or decolorize foods.
• Curing Accelerators: These are used to speed up the curing process of foods.
• Humectants: These are used to keep foods moist.
• Leavening Agents: These are used to cause dough to rise by producing gas that gets trapped within the dough.

Use in Food Processing

Processing aids are used in the production of a wide variety of foods. For example, they may be used in the production of bread to improve its texture, in the production of cheese to speed up the curdling process, or in the production of wine to control the fermentation process.

Regulation

In the United States, the use of processing aids in food production is regulated by the FDA. The FDA requires that all processing aids be listed on the ingredient list of a food product, unless they are removed from the final product or converted into constituents normally present in the food.

See Also

• Food Additives
• Food Processing
• Food Safety

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