All Chemicals

Spices, food additives and food adulteration Glossary Terms Meaning Aromatics Having a pleasant and distinctive smell. Flavouring agent A substance used to give a different, stronger or more agreeable taste to food or drink. Colouring agent A substance added to food to give colour to make it more appealing. Thickening agent A substance added to food to give dense appearance.

Curing agent A preservation method by adding salt to food or by smoking. Souring agent A substance added to food to give sour taste. Stimulant A substance that raises levels of physiological or nervous activity. Anti flatulence Removal of gas from the alimentary canal.

Carminative A drug used to relieve flatulence. Anorexia nervosa Psychological disturbance resulting in a refusal to eat. Antispasmodic The nature of cough or nature of spasm is reduced or opposed. Diuretic A drug used to increase passing of urine.

Analgesic A drug used to relieve pain. Galactogogue A substance that promotes lactation in human or animals. Thermogenic Relates to or involve in the production of heat. Laxative A drug tends to stimulate or facilitate evacuation of bowels.

Food additives can be classified as preservatives, colouring agents, antioxidants, artificial sweeteners, flavouring agent, emulisifiers, stabilizers, thickeners, flour improvers, humectants, curing agents and leavening agents. Adulterant is any material which is employed or which could be employed for the purpose of adulteration.