Food additives
Food additives refer to chemically synthesized or natural substances added to food to improve its quality, color, aroma, and taste, as well as to meet the needs of preservation and processing technology.
Due to the rapid development of the food industry, food additives have become an important component of modern food industry, and have become an important driving force for technological progress and innovation in the food industry.
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List of food additives
Coperating brand of food additives
Types of food additives
preservative
Commonly used include sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid, etc. Used in food processing such as jam and preserves.
antioxidant
Similar to preservatives, it can extend the shelf life of food. Commonly used include vitamin C, isovitamin C, etc.
colorant
Common synthetic pigments include carmine, amaranth, lemon yellow, indigo, etc. It can change the appearance of food, making it more appetizing.
sweetener
Commonly used artificially synthesized sweeteners include saccharin sodium, saccharin, etc. The purpose is to increase the sweetness.
spice
Spices can be both synthetic and natural, with many flavors. Consumers often eat various flavors of chocolate, and various spices are widely used in the production process, giving it a variety of unique flavors.
brightener
Benzoyl peroxide is the main component of flour whitening agents. Chinese food allows a maximum dosage of 0.06g/kg to be added to flour. Excessive whitening agents can damage the nutrition of flour, and the hydrolyzed benzoic acid can cause damage to the liver. Benzoyl peroxide has been banned as a food additive in developed countries such as the European Union. In May 2011, China also banned benzoyl peroxide as a whitening agent.
Leavening agent
Adding a leavening agent to some candies and chocolates can promote the production of carbon dioxide in the sugar body, thereby playing a role in leavening. Common leavening agents include sodium bicarbonate, ammonium bicarbonate, and composite leavening agents.
Thickener and stabilizer
It can improve or stabilize the physical properties of cold drinks and food, making the appearance of the food smooth and delicate. They keep frozen foods such as ice cream in a soft and loose tissue structure for a long time.