Food additive is any substance that is intentionally introduced in small quantities directly into food in order to affect the food’s keeping quality, texture, consistency, appearance, odor, taste, alkalinity or acidity, or indirectly during some phase of processing, storing or packaging.
Preservatives : Any substance that, when added to food is capable of inhibiting, retarding or arresting the process of decomposition, fermentation or acidification of such food. Food Regulations of Malaysia allows the use of benzoic acid, sorbic acid, sulphur dioxide and propionic acid as preservatives for certain food at levels as stipulated in the Sixth Schedule of the Food Regulations.
Food Quality Division provides analysis using High Performance Liquid Chromatography (HPLC), Ion Chromatography (IC) and Gas Cromatography (GC) that can detect low levels of preservatives accurately.
Colouring substance : Any substance that, when added to food, is capable of imparting colour to that food .
Other analysis provided by Food Quality Division are:
- Food conditioner