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How to judge the type of common food additives and Introduction

ADDTIME：2020-10-21 08:21:03 | CLICK：

 Preservatives: carbonated drinks, purees, jams, candied fruits, preserves, pickles, soy sauce, vinegar, juice, meat, fish, eggs, poultry and other food, commonly used are: benzoic acid, sodium benzoate, sorbic acid, potassium sorbate.
Colorants: mainly used for carbonated drinks, juice drinks, preparation of wine, color equipment on the cake, candy, hawthorn products, pickled pickles, ice cream, jelly, chocolate, butter, instant coffee and other food. Often used are: amaranth, carmine, tartrazine, sunset yellow, caramel and other synthetic pigment. Like some natural food coloring is mainly extracted from plant tissues, but their pigment content and stability generally less synthetic pigment chlorophyll sodium copper, etc., in addition to natural equivalents pigment.

Sweeteners: is to give food to the sweetness additives. Commonly used are: sodium saccharin (that is, the people used to call saccharin), cyclamic sodium (sodium cyclamate), maltitol, sorbitol and xylitol. The use of sweeteners in food are many. Like: beverages, pickles, cakes, biscuits, bread, ice cream, candied fruit, candy, sauces, canned meat and other almost everyday common foods will be added with different types of sweeteners.

Spices: Candy and chocolate are generally essential oils, flavor, spice extract powder types. There are numerous varieties of each type, such as candy and chocolate, it can be classified according to flavor fruit flavor, nut flavor, frankincense, floral, wine type, such as different varieties.

Leavening agent: Some candy and chocolate products, as well as some fried products, puffed food, fermented flour products like. Common bulking agents are: sodium bicarbonate, ammonium bicarbonate, composite leavening agent.

Acidity regulator: a function to enhance the quality of food, and more commonly used in various foods. A considerable portion of candy and chocolate products using sour agent to adjust and improve the flavor effect, especially fruit-based products. Commonly used are: citric acid, tartaric acid, lactic acid, malic acid.

Antioxidants: an ingredient to food easily oxidized molecule deoxy group to a hydrogen atom, prevent oxidation chain reaction, or in connection with the formation of complexes by inhibiting the activity of oxidative enzymes, thereby preventing and delaying the oxidative deterioration of food surface a food additive.

Thickeners: is a hydrophilic polymer compound, with a stable, emulsified or suspended state effects, can form a gel or improve food viscosity, it is also known gels, gelling agents or emulsion stabilizers.
Emulsifier: is a surfactant, generally having a hydrophilic group in its molecule (hydroxyl group) and a lipophilic (alkyl), easy to form the adsorption layer in the interface of water and oil, thereby changing the surface of the body of each phase emulsion between activity, so as to form a homogeneous emulsion or dispersion, and it could improve the organization of food, taste, and appearance.

Leavening agents: based on grain flour as the main raw material of food during processing (heating process) due to generation of gas leaving the organization into a homogeneous porous structure dense state, leaving the food loose, a crunchy food additives.

Organization modifier: by water retention, bonding, plasticized, thickening and improve the rheological properties such as the role and improve the appearance of food or a food additive tactile.

Flour improver: improve the quality of flour for a class of additives can increase yield, improve the whiteness of refined flour and muscular force.

Defoamers: In food processing, the ability to eliminate and suppress bubble level, so that the operation can proceed smoothly.

Anti-caking agent: powder or crystal-like food to prevent aggregation, agglomeration.

Coloring agent: to promote the appetite, increase the commercial value of food leaving the food coloring of a food additive.