FOCUS database is a unique resource that gathers together the comprehensive information on food additives. Presently, the database comprises of 2885 food additives, distributed into 18 categories. Among all food additives, 1642 are present in nature and their natural source is provided in the database. The dynamic, user-friendly interface of the resource facilitates exploration of additive molecules for their approval status in various regularity authorities, physicochemical properties, acceptable daily intake, GHS signals, biological pathways, predicted pharmacokinetic parameters, various toxicity endpoints values etc. as well as links to other resources. FOCUS-DB is beneficial for both the regulatory authorities as well as food industries in optimizing the usage levels of the additive in food. It should also help researchers in getting compiled after understanding the relationship of food additives with toxicity.
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
Flavours are additives that give food a particular taste or smell and may be derived from natural ingredients or created artificially.
Antioxidants are used as food additives to preserve food for a longer period of time. Antioxidants act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow.
The antimicrobial agents commonly used as food preservatives fall into two groups. The first and primary group consists of those that are added to foods for their capacity to inhibit microorganisms. The second group includes chemicals that are added to foods ostensibly for functions other than their capacity to inhibit microorganisms but many of these possess antimicrobial properties.
Extraction solvents are solvents used in an extraction procedure during the processing of raw materials, of foodstuffs, or of components or ingredients of these products and which are removed but which may result in the unintentional, but technically unavoidable, the presence of residues or derivatives in the foodstuff or food ingredient.
Prolongs the shelf-life of food by protecting against deteriotation caused by microorganisms.
Anticaking Agents prevents agglomeration in certain solids, permitting a free-flowing condition.
A dough conditioner is an ingredient or chemical added to bread dough to strengthen its texture.
Food colours are food additives which are added to foods mainly to enhance naturally occurring colours, to add colour to foods that would otherwise be colourless or coloured differently.
Emulsifiers help mix ingredients like oil and water that would normally separate; stabilisers prevent them from separating again. They are used in foods such as ice-cream.
Boiler water additives may be safely used in the preparation of steam that will contact food.
Nutrition enhancers are added in foods to enhance nutritional value.
Food enzymes are products obtained from plants, animals or microorganisms or by fermentation using microorganisms. Food enzymes are capable of mediating chemical reactions in food products when the digestion process started and serves as supplements, weight loss agents. Food enzymes classify as bakery enzymes, brewing enzymes and dairy enzymes.
Acidity regulators are used for controlling the pH of foods for stability or to affect the activity of enzymes.
Masticatory substances use in food and food products to provide long-lasting, pliable properties of chewing gum. Three types of masticatory substances chemically modified, synthetic and derived directly from plant gums.
Sweeteners are added to foods for flavouring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhoea.
Firming agent makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with gelling agents to produce or strengthen a gel.
Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yoghurt and other foods.
Not belongs to the above categories.