Any substance, not normally consumed as a food by itself and not normally used as a typical ingredient of a given food, whether or not it has nutritive value, that is added intentionally to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of the food. Addition results, or may be reasonably expected to result (directly or indirectly), in the substance or its byproducts becoming a component of, or otherwise affecting, the characteristics of the food to which it is added.

Note: The term does not include “contaminants” or substances added to food for maintaining or improving nutritional qualities.