"If you examine the label for a processed food product, it is not unusual to see a long list of added materials. These natural or synthetic substances are food additives, and there are more than three hundred used during food processing today. The most popular additives are benzoates, nitrites, sulfites, and sorbates, which prevent molds and yeast from growing on food. Food additives are introduced in the processing stage for a variety of reasons. Some control acidity and alkalinity, while others enhance the color or flavor of food. Some additives stabilize food and keep it from breaking down, while others add body or texture. Beta-carotene adds artificial coloring to food; caffeine acts as a stimulant; citric acid increases tartness to prevent food from becoming rancid; dextrin thickens gravies, sauces, and baking mixes; gelatin stabilizes, thickens, or texturizes food; modified food starch keeps ingredients from separating and prevents lumps; MSG enhances flavor in a variety of foods; pectin gives candies and jams a gel-like texture; polysorbates blend oil and water and keep them from separating; soy lecithin emulsifies and stabilizes chocolate, margarine, and other items; sulfites prevent discoloration in dried fruits; and xanthan gum thickens, emulsifies, and stabilizes dairy products and dressings."