Toiduainetetööstuses kasutatavad tuntumad lisaained on: 1) säilitusained /E 200-E 299/, 2) toiduvärvid /E 100-E 199/, 3) sünteetilised magusained, emulgaatorid, stabilisaatorid ja paksendajad /E 400-E 499/, 4) kasutatakse ka ulatuslikult antioksüdante /E 300-E 399/, 5) ja vähemal määral mitmed teised lisaained (lõhna- ja maitsetugevdajad, happesuse regulaatorid, emulgaatorid, stabilisaatorid, paksendajad jm.).
Toiduvärvid on ained, mis parandavad toidu värvust või annavad toidule värvi. Enamik neist on looduslikku päritolu, kasutatakse ka sünteetilisi (eriti ohtlikud on asovärvid), mis suuremas koguses võivad põhjustada allergiat, eriti lastel.
Food colours are food additives which are added to foods mainly for the following reasons: to make up for colour losses following exposure to light, air, moisture and variations in temperature; to enhance naturally occurring colours; to add colour to foods that would otherwise be colourless or coloured differently.
The re-evaluation of food colours has already been started with priority, since these food additives have the oldest evaluations by the SCF. The re-evaluation of certain colours (namely E 102 Tartrazine, E 104 Quinoline Yellow, E 110 Sunset Yellow FCF, E 124 Ponceau 4R, E 129 Allura Red AC and E 122 Carmoisine, E 160d lycopene) has already been completed.
