What are the common food additives

Release time:

2023-03-13 10:47

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There are 35 kinds of food additives in China's commodity classification, including flavor enhancers, defoamers, bulking agents, colorants, preservatives, etc., and more than 10000 kinds of food contain additives. Among them, the food additives allowed to be used in the Standard for the Use of Food Additives and the announcement of the Ministry of Health are divided into 23 categories, more than 2400 in total, and 364 have formulated national or industrial quality standards. There are mainly 23 kinds of acidity regulator, anti-caking agent, defoamer, antioxidant, bleach, bulking agent, basic agent in gum-based candy, colorant, color protection agent, emulsifier, enzyme preparation, flavor enhancer, flour treatment agent, coating agent, water retention agent, nutrition enhancer, preservative, stabilizer and coagulant, sweetener, thickener, food flavor, food industry processing aids, and others.
Preservatives - commonly used include sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid, etc. It is used in the food processing of jam and preserves.
Antioxidants - similar to preservatives, can extend the shelf life of food. Commonly used are dimension C, different dimension C.
Colorants - Common synthetic pigments include carmine, amaranth, lemon yellow, indigo, etc. It can change the appearance of food and make it increase appetite.
Thickener and stabilizer can improve or stabilize the physical properties of cold drinks and make the appearance of food smooth and delicate. They keep frozen foods such as ice cream soft and loose for a long time.
Thickening agent - some candies and chocolates are added with leavening agent, which can promote the sugar body to produce carbon dioxide, thus playing the role of bulking. The commonly used bulking agents include sodium bicarbonate, ammonium bicarbonate, composite bulking agents, etc.
Sweeteners - commonly used artificial sweeteners include saccharin sodium, sodium cyclamate, etc. The purpose is to increase the sweetness.
Sour agent - some drinks, candy, etc. often use sour agent to adjust and improve the flavor effect. Common citric acid, tartaric acid, malic acid, lactic acid, etc.
Brightener - benzoyl peroxide is the main component of flour brightener. The maximum allowable dosage of Chinese food in flour is 0.06g/kg. If the whitening agent exceeds the standard, it will destroy the nutrition of flour, and the benzoic acid produced after hydrolysis will damage the liver. Benzoyl peroxide has been banned as a food additive in developed countries such as the European Union. China also banned benzoyl peroxide as a whitening agent in May 2011.
Spices - Spices are synthetic and natural, with many flavors. Various flavors of chocolate that consumers often eat are widely used in the production process, making it have various unique flavors.

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2023.3.15-3.17 We have an appointment with you at the National Convention and Exhibition Center (Shanghai) - the 26th China International Food Additives and Ingredients Exhibition Booth No：51V30/51W31...

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.

Main applications of carrageenan

In the production of ice cream, carrageenan can increase the shaping and melting resistance of ice cream, improve the stability of ice cream under temperature fluctuations. Carrageenan complexs with protein...

What is food thickener

Food thickener: usually refers to macromolecular substances that can be dissolved in water and fully hydrated under certain conditions to form a viscous and greasy solution, also known as food glue....