| Use | Use for improving the quality and color, flavor, taste of food and to meet the needs of processing technology and preservation. |
product features
Food additives refer to a small amount of synthetic or natural chemicals that are consciously added to food in the process of food production, processing, and preservation to improve food quality and color, aroma, and taste, as well as for the needs of preservation and processing technology. It is usually not eaten as food, nor does it necessarily have nutritional value. The effect of using them is:
① is conducive to the preservation of food and prevents the deterioration of food. All kinds of fresh foods, such as vegetable oil, margarine, biscuits, bread, cakes, moon cakes, etc., if they cannot be processed in time or improperly processed, they often cause corruption and deterioration and bring great losses. Preservatives, antifungal agents and antioxidants can prevent food spoilage caused by microorganisms and oxidation, and prolong the shelf life of food.
② Improve the sensory quality of food. The color, aroma, taste, shape and texture of food are important indicators to measure the quality of food. After food processing, some fade, some change color, such as decorating birthday cakes; some change taste, flavor, texture, taste, etc. Proper use of emulsifiers, thickeners, colorants, edible spices, sweeteners, sour agents, umami agents, quality improvers and leavening agents, etc., can significantly improve the sensory quality of food and meet people's different needs.
③ Maintain or improve the nutritional value of food. Food processing may also cause certain nutrient losses. The nutritional value of food can be greatly improved by appropriately adding certain food nutrition enhancers that belong to the range of natural nutrients during food processing. The application of food preservatives and antioxidants has certain significance for maintaining the nutritional value of food while preventing food from deteriorating.
④ Increase the variety and convenience of food. There are a wide variety of foods on the market for consumers to choose from, most of which depend on the results of anti-corrosion, anti-oxidation, emulsification, thickening, and the use of different coloring, flavoring, seasoning and even various other food additives. It is these numerous foods that bring great convenience to people's life and work.
⑤ The use of flour treatment agents, thickening stabilizers, emulsifiers, etc. in food processing is conducive to the mechanization and automation of food processing operations and production.
⑥ to meet people's different needs. For example, if diabetics cannot eat sugar, they can use non-nutritious sweeteners or low-heat sweeteners to make sugar-free foods, low-sugar and low-energy foods.
safe to use
the most important thing for food additives is safety and effectiveness. Among them, safety is more important. To ensure the safety of food additives, safety evaluation must be carried out. This is a comprehensive safety evaluation based on the production process, physical and chemical properties, quality standards, use effects, scope, addition amount, toxicological evaluation and inspection methods of food additives according to national standards and hygiene requirements. The most important of these is toxicological evaluation. Countries mostly use regulations, such as health standards for the use of food additives, etc. to determine the type, use, scope, maximum use and/or maximum residue of food additives that are licensed for use. Since most of the existing food additives and all new food additives have passed or must undergo rigorous toxicological tests and certain safety evaluations before they can be approved for use, it can be considered that the hazards of food additives have been reduced to the lowest level. It is worth pointing out that as long as we strictly abide by the relevant provisions of the "Hygienic Standards for the Use of Food Additives" (GB 2460-1996) and correctly use food additives, their safety can be guaranteed, and they can also play their beneficial effects as much as possible., To maximize the elimination of possible adverse effects on humans.