Many people think food additives are not good and hope for "zero additives." Many also believe that "natural ingredients" are safer than "artificially synthesized chemicals," so they choose "pure natural." In fact, some food additives are better added than not, and some are originally "natural ingredients" that have certain health benefits.
First are nutrient fortifiers, a major category of food additives, including various vitamins (A, B, C, D, K, etc.), minerals (calcium, iron, zinc, selenium, etc.), and other nutrients (DHA, lactoferrin, etc.) needed by the human body. Of course, more nutrient fortifiers are not always better; for example, excessive fat-soluble vitamins may cause poisoning. Therefore, national standards set upper and lower limits for fortification amounts to ensure effectiveness while avoiding excess. For certain special groups, nutrient fortifiers are necessary. For example, some infants without breast milk need infant formula, which requires multiple nutrient fortifiers combined with whey protein and other ingredients to fully meet the infant's nutritional needs.
Secondly, many amino acids are members of the food additive family, including some amino acids that the human body cannot synthesize. Common amino acids used as food additives include glycine, cysteine, cystine, alanine, etc. Most of these amino acids are used as flavor enhancers or fragrances to provide a savory taste. However, to obtain a rich and comprehensive range of amino acids, a normal diet is still necessary.
Thirdly, a large category of food additives is thickeners, generally including gums, polysaccharides, sugar alcohols, and modified starches. Many varieties come from dietary fibers derived from natural foods, such as locust bean gum, soybean polysaccharides, xanthan gum, carrageenan, sodium alginate, pectin, etc. These food additives have thickening effects far stronger than starch-based thickeners and are much more expensive, so they are used in small amounts, typically in yogurt, jelly, and similar foods. To get dietary fiber, it is still best to eat more whole grains, vegetables, fruits, and legumes.
The last category is natural antioxidants, such as vitamin C and vitamin E. Some antioxidants are directly extracted from plants, like tea polyphenols and licorice antioxidants, which have certain antioxidant properties, though the amounts added to foods are relatively small. Antioxidants are generally used in oils, pastries, and other foods.
