Food additives are substances intentionally added to food in small quantities to achieve specific technological or functional purposes such as preservation, flavor enhancement, color improvement, or texture modification. They may be natural, derived from plants, animals, or minerals, or they may be synthetically produced. The use of additives has become an integral part of modern food technology to ensure safety, improve sensory attributes, maintain nutritional quality, and extend the shelf life of processed and packaged foods. In the field of food chemistry and nutrition, additives are carefully evaluated for their chemical stability, physiological impact, and regulatory approval before being allowed in food systems. The functional properties of food additives are diverse, as they fulfill multiple roles in food processing and storage. One of the most important functions is preservation, where additives help prevent or delay microbial spoilage, oxidation, and other deteriorative processes that compromise food safety and quality. Preservatives such as sodium benzoate or sorbic acid work by inhibiting the growth of bacteria, yeast, and molds, thus extending the usability of food without compromising its safety. Another significant function is the improvement of sensory characteristics such as taste, color, and texture. Flavor enhancers like monosodium glutamate intensify natural flavors, while colorants such as carotenoids or synthetic dyes provide consistent and appealing appearances in foods. Additionally, emulsifiers, stabilizers, and thickeners modify the physical structure of food to improve texture, mouthfeel, and overall consumer acceptance. For example, emulsifiers such as lecithin allow oil and water to mix uniformly in products like margarine or mayonnaise, creating stability during storage and use. Another functional property of food additives lies in their nutritional contribution. Some additives act as fortifying agents, supplying essential vitamins or minerals to prevent deficiencies and improve overall nutritional value. Examples include vitamin D added to milk or iron added to breakfast cereals. In this context, additives not only serve technological purposes but also public health functions, addressing widespread deficiencies within populations. Antioxidants are also a crucial class of additives that serve both chemical and nutritional purposes. They protect food lipids and fat-soluble vitamins from oxidative rancidity, thereby maintaining both flavor and nutritional quality. For example, ascorbic acid (vitamin C) functions as an antioxidant to protect against oxidative changes in packaged beverages or processed fruits. Safety and stability are further important aspects of functional properties. Additives are often employed to maintain the consistency and safety of food during processing, transport, and storage. Stabilizers such as carrageenan or guar gum are used