Nelcy Aguilar SasariMilenka Alessandra Fernández LedezmaTania Araujo-Burgos2026-03-222026-03-22202110.52428/20758944.v17iespecial.3https://doi.org/10.52428/20758944.v17iespecial.3https://andeanlibrary.org/handle/123456789/59187Citaciones: 1Additives are necessary substances to improve the nutritional and organoleptic properties and the shelf life of processed food. In addition, their use is regulated, and it must be declared on the food labels. Thus, the objective of this research was to determine the frequency of food additives in processed baby products in Cochabamba metropolitan area (Bolivia). Data were collected by label reading and a frequency analysis was performed by additives and by functional group. 26 baby products were found where 41 food additives were identified with an occurrence of 256 times, and a mean of 9,8 additives per product. Moreover, the functional groups most widely used are antioxidants and colorants. Finally, the most frequent additives are mostly harmless, except for sodium nitrate and copper sulfate.enFood scienceOrganolepticFood additiveFunctional foodFood productsNitrateShelf lifeChemistryarticle