What are the main functions of food additives

Release time:

2023-03-13 10:37

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Food additives have greatly promoted the development of the food industry and are known as the soul of modern food industry. This is mainly because they bring many benefits to the food industry. Their main functions are as follows:
Prevent deterioration
For example, preservatives can prevent food spoilage caused by microorganisms, extend the shelf life of food, and also prevent food poisoning caused by microbial pollution. Another example is that antioxidants can prevent or delay the oxidation and deterioration of food, so as to provide food stability and storage resistance, and also prevent the formation of potentially harmful lipid auto-oxidizing substances. In addition, it can also be used to prevent enzymatic browning and non-enzymatic browning of foods, especially fruits and vegetables. These are of certain significance to the preservation of food.
Improve senses
Improve food sensory properties
Proper use of food additives such as colorants, color fixatives, bleaching agents, edible spices, emulsifiers and thickeners can significantly improve the sensory quality of food and meet people's different needs.
Maintain nutrition
Maintain and improve nutritional value
Proper addition of some food nutrition fortifiers belonging to the natural nutrition range during food processing can greatly improve the nutritional value of food, which is of great significance to prevent malnutrition and malnutrition, promote nutrition balance and improve people's health level.
Convenient supply
Increase variety and convenience
There are more than 20000 kinds of food for consumers to choose from on the market. Although most of these foods are produced through certain packaging and different processing methods, in the production project, some products with complete color, fragrance and taste are mostly added with coloring, flavor enhancement, seasoning and other food additives to varying degrees. It is these numerous foods, especially the supply of convenience foods, that bring great convenience to people's life and work.
Convenient processing
Convenient food processing
The use of defoamers, filter aids, stabilizers and coagulants in food processing can be beneficial to food processing. For example, when using gluconic acid δ When lactone is used as bean curd coagulant, it can be beneficial to the mechanization and automation of bean curd production.
Other functions
Other special needs
Food should meet people's different needs as much as possible. For example, if diabetics cannot eat sugar, they can use non nutritional sweeteners or low calorie sweeteners, such as sucralose or aspartate phenylalanine methyl ester, to make sugar free food supplies.
There are also enterprises that have formulated their own standards for additives. The leading enterprises in the industry have formulated that preservatives, sweeteners, pigments and spices are not allowed to be added.

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2023.3.15-3.17We have an appointment with you at the National Convention and Exhibition Center (Shanghai) - the 26th China International Food Additives and Ingredients Exhibition

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Performance comparison of various cold drink stabilizers

1. High-viscosity carboxymethyl starch (CMS) is a new type of thickening and emulsifier used in frozen drinks. It is characterized by instant dissolution and can form a uniform, transparent and stable solution within 5-10 minutes. No odor. 2. Agar: heat-resistant and acid-resistant. Its addition of ingredients can improve the tissue state of cold drinks, improve the coagulation ability, increase transparency and expansion rate, and enhance the melting resistance. 3. Edible gelatin: It has strong foaming property, and can form a gel during freezing and hardening, so it can keep the ice cream soft, loose and delicate. 4. CMC: thicken and coagulate, stabilize the emulsion and suspension, suspend the particles, and inhibit the change of ice crystals or sugar crystals. If a large amount of starch exists, it can prevent dehydration and shrinkage, stabilize the foam, reduce the shrinkage of oils and lipids, and improve the taste. 5. Sodium alginate: It can improve the mixing speed of ingredients and leave a fragrance in the mouth. In addition, it reacts with the calcium ions in milk to generate calcium alginate, and then form a uniform jelly, which can well maintain the shape of ice cream and prevent volume shrinkage and tissue sanding. 6. Xanthan gum: it still has high viscosity and shear resistance at low concentration. When designing soft soft soft cold drinks, it should be added more. When it is necessary to increase the melting resistance of cup ice cream, it should be added appropriately. When designing pure natural ice cream, it should be used skillfully to increase the soft, fresh and delicate feeling. 7. Guar gum: it has strong thickening ability and shear resistance. At the same concentration, its viscosity is much higher than other colloids and only inferior to xanthan gum. It is the main raw material for all kinds of popsicles and ice cream. It is the main emulsification stabilizer for the production of soft cotton lollipop and ice cream. Its soft cotton is different from sodium alginate (brittle) and xanthan gum (soft), but it is smooth, tender, delicate and tastes good. 8. Carrageenan: its main feature is melting resistance. 9. Pectin: acid resistance, color, fragrance and taste are all good. It is also a good raw material for fruit and vegetable ice cream with soft, delicate taste.

Stabilizer -- an indispensable tool in the beverage industry

In the process of storage, the beverage is prone to sedimentation and suspension, which not only affects the sense, but also affects the flavor and quality of the beverage. The stabilizer solves this problem and becomes an indispensable and important additive in the beverage industry.

Factors affecting the effect of food thickeners

Effect of structure and relative molecular weight on viscosity: Generally, thickeners are colloids that are easy to form a network structure or have more hydrophilic groups in solution, and have higher viscosity. Therefore, the viscosity of thickeners with different molecular structures may vary greatly even under the same concentration and other conditions. With the increase of the average relative molecular weight of the same type of thickener, the probability of forming a network structure also increases, so the viscosity of the thickener is closely related to the relative molecular weight, that is, the greater the relative molecular weight, the greater the viscosity. The viscosity of food decreases during production and storage, which is mainly due to the degradation of thickener and the decrease of relative molecular weight.

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