What are the main types of food additives?

The main types of food additives include preservatives, flavor enhancers, and colorants. Preservatives are substances used to prevent food spoilage and extend shelf life by inhibiting the growth of microorganisms or slowing down oxidation. Flavor enhancers are additives that improve or heighten the existing flavors in food, making it more palatable without altering the original taste profile significantly. Colorants are used to enhance or restore color in food products, which can be important for visual appeal and consumer acceptance.

The other choices do not fit the definition of food additives. Vitamins and minerals are nutrients that contribute to the nutritional profile of food rather than functioning as additives per se. Proteins, carbohydrates, and sugars represent macronutrients that are naturally occurring in food rather than added for preservation or enhancement. Herbs, spices, and natural flavors, while they can be used in food preparation, are typically considered as ingredients rather than additives aimed specifically at preservation, flavor enhancement, or coloring. Thus, the correct classification of food additives is encapsulated well in the first choice.