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Substances which are added to food items to improve or preserve their flavor, freshness, texture or appearance are known as food additives. Vinegar, salt and sugar are some of their prominent examples. Food additives which are added to fulfill a specific purpose are known as direct food additives. Xanthan gum is its prime example, which is extensively used in salad dressings, bakery fillings, chocolate milk, etc. Indirect additives refer to those substances which become a part of the food product in trace amounts. Depending on the function served by the additives, they are also classified into acidity regulators, antifoaming agents, antioxidants, food colorings, emulsifiers, flavor enhancers, humectants, preservatives and stabilizers. This book is a compilation of chapters that discuss the most vital concepts in the field of food additives. As this field is emerging at a fast pace, it will help the readers to better understand its concepts. For all those who are interested in food additives, this book can prove to be an essential guide.