Some common food additives

At present, China’s commodity classification of food additive kinds of 35 class, including add flavor agent, defoaming agent, leavening agents and colorant, antiseptic, additive CTKM food containing more. Among them, the use of food additives standards “and health department announcement allows the use of food additives into 23 classes, over 2400 kinds, formulated the national or trade Sodium Alginate standards of quality have 364 kinds. Main have acidity regulators, resistance to “agent, defoaming agent, antioxidants, bleach, leavening agents, glue the candy, material, development of agent, emulsifier, dillenii colorants, enzymes, add flavor agent, flour, water treatment agent, be 3 keep agent, nutrition fortifiers, antiseptic, stabilizer and coagulate agent, sweetener, thickener, food with the spices, and the food industry with processing AIDS, other 23 classes.
 Preservative: common have sodium benzoate, potassium sorbet, sulfur dioxide, lactic acid, etc. In jams, candied fruit, etc in the food processing.
 Antioxidant and preservatives similar, can extend the shelf life of food. Commonly used have d C, different d C, etc.
 Colorants: common synthesis pigment have YanZhiGong, amaranth, citric yellow, indigo, etc. It can change the appearance of the food, make its enhance appetite.
 Thickener and stabilizer: can improve or stable cold food physical properties, make food appearance lubrication and exquisite. They make ice cream and other frozen Xanthan Gum food to keep for a long time, loose the organizational structure of the soft.
 Leavening agents, part of the candy and chocolate added leavening agents, can make sugar body produce carbon dioxide, thus plays the role of leavening. Commonly used leavening agents have sodium bicarbonate, ammonium bicarbonate, composite leavening agents, etc.
 Sweetener: commonly used synthetic sweetener have TangJingNa, sweet grain, etc. Objective is to increase sweet feeling.
 Sour agent, part of the drink, candy and often USES the sour taste agent to adjust and improve fragrance effect. Commonly used citric acid, tartaric acid, malic acid, lactic acid, etc.
 Agent: GuoYangHuaBenJiaXian is flour whitening agent’s main ingredient. China’s food in the flour is allowed in the maximum dose added 0.06 g/kg. Whitening agent Konjac glucomannan exceed bid, will destroy the nutrition of flour, hydrolysis produce to liver damage benzoic acid, benzoyl oxide in developed countries, such as the European Union has been forbidden to use as food additives.
 Spices: synthetic spices, natural, sweet model a lot. Consumers often eat different taste chocolate, the production process is widely used in all kinds of spices, make its have various unique flavor.