Added As Processing Aids

Processing aids are substances used to perform a technological function during food processing but are not intended to remain in the final food product. They can be derived from various sources, including plants, animals, or minerals. Their use is permitted if they do not pose a health risk and are present in the final food at insignificant levels.

Manufacturers use processing aids to help with tasks like filtering, clarifying, or separating ingredients. They can also be used to improve the texture or stability of food during production. Examples include enzymes used in cheesemaking or clarifying agents used in winemaking.

The FDA considers processing aids to be safe when used as intended, and many are Generally Recognized As Safe (GRAS). Regulatory bodies like JECFA and EFSA have evaluated many substances used as processing aids. Because they are removed or present in negligible amounts in the final product, they are not typically associated with health concerns at the levels found in food.