Introduction to 23 types of food additives
2023-06-30 15:14:30
1. Acidity regulator: A substance used to maintain or change the pH value of food.
2. Anticaking agent: It can prevent particles or powdered food from forming lumps, so that they do not adhere or move freely.
3. Defoamer: a substance that can reduce the surface tension of food and remove foam.
4. Antioxidant: It can prevent or delay the oxidation, decomposition, and deterioration of fats or food components, and improve the stability of food.
5. Bleach: A substance that can destroy or inhibit pigments in food, causing discoloration or preventing browning.
6. Expanding agent: A material added in food processing that can cause product foaming, form dense porous tissue, and make food soft or crispy.
7. The basic agent substance in gum based candies: it has functions such as foaming, plasticizing, and chewing resistance.
8. Coloring material: A substance that can give color to food and increase its color.
9. Color fixative: A material that can react with meat and pigments in meat, and will not decompose, be destroyed, and have a good color during food processing, storage, and other processes.
10. Emulsifier: can increase the surface tension of different phases in the emulsion, making it a uniform dispersion or emulsion.
11. Enzymes: Biogenic substance extracted from edible or inedible animals or plants, or by conventional methods or genetic modification, fermented and extracted, used in food processing, and having specific ripening effects.
12. Flavour enhancer: A substance that can increase or enhance the original taste of food.
13. Flour processing agent: A substance that can ripen flour and improve product quality.
14. Coating agent: used for food surface preservation, preservation, polishing, and preventing moisture evaporation.
15. Water retention agent: can help maintain moisture in food.
16. Nutritional fortifier: A natural or artificial substance added to food to increase its nutritional content.
17. Preservatives: A type of food that can prevent food decay and prolong its shelf life.
18. Stabilizers and coagulants: Stabilize the structure of food or maintain its organizational structure, increasing the viscosity of substances.
19. Sweetener: A substance that makes food sweet.
20. Thickener: A substance that can increase the viscosity or form a colloid of food, causing changes in its physical properties, giving it a sticky texture, good taste, emulsification, stability, or suspension effect.
21. Food spices: can be used to modulate the aroma of food and increase its fragrance.
22. Processing aids for the food industry: A substance that aids in food processing but has no relation to the food itself. Such as filtration, clarification, adsorption, demoulding, decolorization, peeling, Liquid–liquid extraction, etc
23. Other categories: Other features that cannot be covered in the above feature classification.
Food additives are used to enhance the color, aroma, flavor, and other qualities of food, and to add some chemical or natural ingredients to the food to achieve purposes such as preservation and processing.
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