any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods, substance added to foods during processing to improve color, texture, flavor, nutritional value or keeping qualities; examples are antioxidants, emulsifiers, thickeners, preservatives, colorants, and enzymes, looduslik või sünteetiline aine, mida käitlemisel lisatakse toidule selle omaduste mõjutamiseks