Additives

Additives include feed additives, food additives, concrete additives, oil additives and other chemical additives. Feed refers to the feed produced by industrial processing for animal consumption, including single feed, additive premix feed, concentrated feed, compound feed and concentrate supplement. Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the need of preservative and processing technology. Food additives may not be food and may not necessarily have nutritional value, but must conform to the concepts defined above, that is, do not affect the nutritional value of the food and have the effect of preventing spoilage, enhancing sensory properties or improving the quality of the food. Spices Candy and chocolate in general have essential oil, flavor, powder spice extract several types. Each type has numerous varieties, such as candy and chocolate, according to the flavor can be divided into fruit flavor, nut flavor, frankincense, flower flavor, wine flavor and other different varieties. Antiseptic Carbonated drinks, fruit puree, jam, sugar fruit, preserves, pickles, soy sauce, vinegar, fruit juice drinks, meat, fish, eggs, poultry food, commonly used are: benzoic acid, sodium benzoate, sorbate, potassium sorbate, etc. Colorant Mainly used in carbonated drinks, fruit juice drinks, preparation of wine, pastries on the color, candy, hawthorn products, pickled side dishes, ice cream, jelly, chocolate, cream, instant coffee and other kinds of food. Commonly used are: amaranth red, carmine red, lemon yellow, sunset yellow, caramel color and other artificial pigments. Some natural food pigments, such as sodium copper chlorophyll, are mainly extracted from plant tissues, but their pigment content and stability are generally inferior to synthetic pigments, in addition, there are natural equivalent pigments. Sweetener An additive that imparts sweetness to food. Commonly used are: saccharin sodium (also known as saccharin), sodium cyclohexyl sulfamate (cyclamate), maltitol, sorbitol, xylitol, etc. There are many foods that use sweeteners. Like: drinks, pickles, pastries, biscuits, bread, ice cream, preserves, candy, seasonings, canned meat and other almost common food in daily life will be added with different kinds of sweeteners. Leavening agent Some candy and chocolate products, as well as some fried products, puffed food, fermented flour products, etc. The commonly used leavening agents are: sodium bicarbonate, ammonium bicarbonate, compound leavening agent, etc. Thickener Is a kind of hydrophilic polymer compounds, with stability, emulsification or turbidity state effect, can form gel or improve food viscosity, so it is also known as gel agent, gelling agent or emulsifying stabilizer. Emulsifier A surfactant whose molecules usually have hydrophilic (hydroxyl) and oleophilic (alkyl) groups, easy to form an adsorption layer at the interface between water and oil, so as to change the surface activity between the phases of the emulsion body, so as to form a uniform emulsion or dispersion, so as to improve the organization of food, taste, appearance, etc. Leavening agent Food with grain flour as the main raw material is a kind of food additive that produces gas during processing (heating process), which makes the tissue become uniform and dense porous structure, and makes the food loose and crispy. Defoaming agent In the process of food processing, it has the ability to eliminate and inhibit bubbles at the liquid level, so that the operation can be carried out smoothly. Anticaking agent Prevent powdery or crystalline food from gathering and clumping. Colorant A type of food additive that dyes food by promoting appetite and enhancing its value. Antioxidant By giving hydrogen atoms to deoxygenic groups in the molecules of easily oxidized ingredients in food, prevent oxidation chain reaction, or form complex with it, inhibit the activity of oxidase, so as to prevent and delay the food surface is oxidized and deteriorated food additives. Tissue improvers A food additive that improves the appearance or feel of food by retaining water, bonding, plasticizing, thickening, and improving rheological properties. Flour improver A kind of additive to improve the quality of flour, can increase the yield, improve the whiteness and strength of flour. Acidity regulator It has the function of improving food quality and is more commonly used in all kinds of food. Quite a few candy and chocolate products use sour flavor agents to regulate and improve the flavor effect, especially fruit products. Commonly used are: citric acid, tartaric acid, lactic acid, malic acid.