Correctly recognize several food additives


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Correctly recognize several food additives

Acidity regulator: sweet and sour is me

In order to obtain food with good color, flavor, and flavor, food flavoring is indispensable. Acidity regulator is a kind of flavoring agent, also called sour agent. Adding sour agents to food can give people a refreshing stimulus, increase appetite, and have a certain antiseptic effect.

It is generally divided into inorganic acid and organic acid. The commonly used inorganic acid in food is phosphoric acid, and the commonly used organic acids are: citric acid, lactic acid, acetic acid, tartaric acid, malic acid, fumaric acid, ascorbic acid, gluconic acid, etc.

Phosphoric acid can replace citric acid and malic acid in the beverage industry, especially as a sour agent in non-fruit beverages where citric acid is not suitable. It can be used as a pH regulator in the brewing industry, and as a yeast nutrient solution in a yeast factory to promote the growth of cell nuclei. It can also be used in combination with antioxidants in animal fats, and can be used as a clarifier for sucrose liquid in the sugar production process.

Citric acid is present in plant and animal tissues and milk, and citrus fruits have a higher content. Crystalline citric acid is white transparent particles or white crystalline powder. Anhydrous citric acid is colorless crystals or white powder, odorless and without sour taste. Citric acid is the most versatile and versatile sour agent. It has high solubility and strong chelating ability to metal ions. In addition to being used as a sour agent in foods, citric acid is also used as a preservative, antioxidant synergist, pH adjusters, etc. The maximum dosage is according to normal production needs, and ADI is unlimited.

Lactic acid was originally found in yogurt, hence the name. Food lactic acid (50% content) can be used as a sour agent in soft drinks, yogurt drinks, synthetic wine, synthetic vinegar, spicy soy sauce, pickles, etc. The kimchi and sauerkraut made by lactic acid fermentation not only have the effect of seasoning, but also have the effect of preventing the growth of bacteria.

Malic acid is contained in apples, hence the name. It has a soft sour taste and long lasting. In theory, it can completely or mostly replace citric acid used in food and beverages. Under the condition of obtaining the same effect, the average dosage is 8%-12% less than citric acid (mass fraction) . In particular, malic acid is used in fruit-flavored foods, carbonated beverages, etc., which can effectively improve its fruit flavor. In the United States, malic acid is constantly being used in new foods. The maximum amount is according to normal production needs, and ADI does not need special regulations.


Preservative: Let the four seasons be safe and early adopters

Preservatives, as the name suggests, are food additives used to keep perishable foods such as vegetables, fruits, and meats fresh. Because of the preservative, the ham sausage, sausages, canned cooked meat and other foods sold in the supermarket can maintain their flavor for a long time; because of the preservative, we can eat long-distance transported from other places all year round. Fresh vegetables and fruits.

Commonly used preservatives for food include benzoic acid, butylhydroxyanisole and dibutylhydroxytoluene. Among them, butyl hydroxyanisole is a good preservative, and it is not toxic within the standard limit concentration. Its maximum dosage in food should not exceed 0.2 g/kg in terms of fat. When its dosage is 0.02%, it is more than 0.01%. The antioxidant effect is increased by 10%. As a fat-soluble antioxidant, butylated hydroxyanisole is suitable for oily foods and fat-rich foods. Because of its good thermal stability, it can be used under frying or baking conditions.

In recent years, the research on natural preservatives has attracted great attention from scientists from all over the world, and a large number of natural preservative products are generally welcomed by people, such as tea polyphenols, natural vitamin E, polylysine and chitosan.

As for the fruits we buy in our daily lives, experts suggest that as long as businesses use preservatives correctly, consumers do not have to worry about safety issues.


Preservatives: extend the shelf life of food

Food preservatives can inhibit microbial activity, prevent food from spoiling and spoiling, thereby extending the shelf life of food. Most beverages and packaged foods want to be stored for a long time, and food preservatives are often added. As it is related to people’s health, food preservatives are the most restricted among all kinds of preservatives.

my country has only approved more than 30 permitted food preservatives, all of which are low-toxic and safer. Before they are approved for use, they have undergone a large number of scientific experiments, including animal feeding, toxicity and toxicology tests and identification, and it has been confirmed that they will not cause any acute, subacute or chronic harm to the human body.

Commonly used are benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate, etc. In recent years, preservatives in food have begun to develop in the direction of safety, nutrition, and pollution-free. New preservatives such as glucose, oxidase, protamine, lysozyme, lactic acid bacteria, chitosan, pectin decomposition products, etc. have emerged. And is approved for use by the state.

In fact, as long as the variety, quantity and scope of food preservatives used by food manufacturers are strictly controlled within the scope specified in the national standard “Sanitary Standards for the Use of Food Additives”, there will be no harm to human health, and people can rest assured edible.

For example, foods seen on the market usually contain preservatives such as potassium sorbate and sodium benzoate. These two most widely used preservatives are generally excreted in the urine and not in the body after being ingested by the human body. Accumulate.


If there are no food additives

If there are no antioxidants-

Oily foods, whether they are natural animal and vegetable fats or fried foods, will cause rancidity due to oxidation in a short period of time. Producers can only fry and sell them. Distributors have to update their shelves every day. Consumers lose their sense of security even more. Long-distance transportation of food will also become impossible.

If there is no enzyme preparation-

The steamed buns that the Chinese eat will not be as soft and delicious as they are today. Europeans can only eat hard bread as they did in the Middle Ages. The only things that people on earth can rely on are their stomach acid and saliva.

If there is no humectant-

Ham sausage, sausages, and canned cooked meat will leave our table, because the loss of the original juice during the processing makes it taste like chewing wax; fish, shrimp and other seafood can not satisfy the inland people’s appetite, because the protein will be lost in the cold storage process. Denaturation and freezing and thawing loss are high; what is more tragic is that we lose rehydration and we can’t even eat instant noodles.

If there is no food stabilizer-

In the hot summer, our beloved delicious ice cream will be full of ice residue in the refrigerator. It is a pity to eat like ice cubes; it is a pity to discard; cocoa milk, fruit juice milk, sterilized yogurt, various stirred yogurts, active milk, etc. It can’t be drunk, although the milk on the grassland is always squeezed.

If there is no emulsifier——

Strange milk and water layer phenomena appear in beverages. Sugar in chocolate products is easy to crystallize, bread is not easy to store, margarine and canned food are separated from oil and water, and toffee and bubble gum are easy to skim and stick to teeth.

If there is no leavening agent-

The steamed buns beloved by the northerners will be reluctant to give up, and the cakes that the southerners like have to say goodbye. The people all over the country have to say goodbye to the fried dough sticks that have been eaten for more than 900 years.

In short, if there are no food additives, there will be no highly developed modern food industry, and there will be no high-quality modern life.

Source: Article by Food Original

Post time: Jul-16-2021