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What are food additives? Common Food Additives

What are food additives? Common Food Additives

2022-06-15

Food additives are divided into 23 categories according to their functions. The food additives you usually hear include preservatives, thickeners, antioxidants, sweeteners, flavors and fragrances, pigments, etc. There are also some that you may not be familiar with, such as processing Additives, nutritional enhancers, etc. There are about 2,400 food additives currently approved for use in my country.

Precautions when using preservatives

Precautions when using preservatives

2022-06-15

Preservatives are a kind of additives that cannot be bypassed in meat products. Currently, there are chemical compound types, biological types, and natural ingredient types with better effects on the market. Since preservatives can be added at different times, and are basically added together with other excipients, there are some precautions when adding and using them.

Collagen

2022-06-08

The word "Collagen" (collagen) is derived from the Greek κόλλα, or kolla, which means glue. Collagen is derived from nature and is the most abundant protein in mammals, accounting for 25%-35% of the total protein content in the body. This fibrous connective tissue holds our bodies together.

From compound phosphate to phosphorus-free water retaining agent, do you know the difference between the two applications?

From compound phosphate to phosphorus-free water retaining agent, do you know the difference between the two applications?

2022-04-26

The water retention effect of meat products is very important. The water retention effect of meat products can be judged by observing the changes in the surface moisture of meat products from boiling, frying, freezing and thawing to judge whether the water retention of meat products is perfect.

Transglutaminase improves and enhances food protein properties such as emulsification, gelation, viscosity and heat stability

Transglutaminase improves and enhances food protein properties such as emulsification, gelation, viscosity and heat stability

2022-04-26

Transglutaminase is an enzyme that promotes cross-linking reactions between protein molecules. Transglutaminase can catalyze the same cross-linking and polymerization reactions between different protein molecules to improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability.

Trends in Nutritional Fortifiers in Baked Goods

Trends in Nutritional Fortifiers in Baked Goods

2022-04-26

New report - The Power of Bakery 2019 reveals that three quarters of shoppers consider products containing one or more specific nutrients when purchasing baked goods. While whole grains and multigrains have traditionally been a popular ingredient among consumers, vitamins, minerals and, increasingly, functional nutrients appeal to nearly a quarter of consumers, especially those who want to get them from food Nutritious young people.

Why is the flour not as fragrant as before? Are additives safe?

Why is the flour not as fragrant as before? Are additives safe?

2022-04-13

When choosing wheat flour, many people like to choose the fragrant one, and think that the one with wheat fragrance is the best. The aroma components of wheat flour are mainly some hydrocarbons and alcohols. The factors that affect the smell of flour are as follows:

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