Dec 12, 2020
What is the function of food additives
Food additives have greatly promoted the development of food industry, and are known as the soul of modern food industry. This is mainly because it brings many benefits to the food industry. Its main functions are as follows:
For example, preservatives can prevent food spoilage caused by microorganisms, prolong the shelf life of foods, and prevent food poisoning caused by microbial contamination. In addition, antioxidants can prevent or delay the oxidative deterioration of food, so as to provide food stability and storage resistance, and prevent the formation of potentially harmful lipid autoxidants. In addition, it can 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.
Improving food sensory properties
Proper use of colorants, color protectors, bleachers, flavors, emulsifiers, thickeners and other food additives can significantly improve the sensory quality of food and meet the different needs of people.
Maintain and improve nutritional value
In the process of food processing, proper addition of some natural nutrition fortifiers can greatly improve the nutritional value of food, which is of great significance to prevent malnutrition and lack of nutrition, promote nutrition balance and improve people's health level.
Increase variety and convenience
There are more than 20000 kinds of food on the market for consumers to choose from. Although most of these food products are processed by certain packaging and different processing methods, in the production engineering, most of the products with complete color, aroma and taste are added with coloring, flavoring, seasoning and other food additives to varying degrees. It is the supply of these numerous foods, especially convenience foods, that bring great convenience to people's life and work.
The use of defoamers, filter aids, stabilizers and coagulants in food processing is beneficial to food processing. For example, when gluconate δ lactone is used as the coagulant of tofu, it can facilitate the mechanization and automation of tofu production. Food should meet people's different needs as much as possible. For example, patients with diabetes can't eat sugar, they can use non nutritional sweeteners or low calorie sweeteners, such as sucralose or aspartyl phenylalanine methyl ester, to make sugar free food supply.
Some enterprises have their own standards for additives. Leading enterprises in the industry are not allowed to add preservatives, sodium cyclamate, pigments and spices.