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Food additives refer to synthetic or natural substances added to food for the purpose of improving the quality and color, aroma and taste of food, as well as for the needs of anti-corrosion, preservation and processing technology
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At present, China’s food additives include acidity regulators (substances used to maintain or change the pH of food), anticaking agents (substances used to prevent granular or powdered food from agglomeration and agglomeration, and to keep them loose or free-flowing substances), antioxidants (materials that can maintain or change the pH of food), Prevent or delay the oxidative decomposition and deterioration of oils or food ingredients, and improve the stability of food), bleaching agents (substances that can destroy and inhibit the color factor of food, make it fade or prevent food from browning), leavening agent (Added in the food processing process, can make the product form a dense porous structure, so that the product has a bulky, soft or crisp substance), coloring agent (a substance that imparts color to food and improves the color of food), color protectant (Substances that can interact with the coloring substances in meat and meat products, so that they will not be decomposed or destroyed during food processing and preservation, and present a good color), flavor enhancers (substances that supplement or enhance the original flavor of food), Nutritional fortifiers (natural or artificially synthesized substances that are added to foods to enhance nutritional content and belong to the range of natural nutrients), preservatives (substances that prevent food from spoiling and prolong the storage period of food), sweeteners (to give foods There are 23
The use of food additives has promoted the development of the food industry.
For example, the development of Wei->
In order to ensure the safe, correct, reasonable and effective use of food additives, China has stipulated food additives in "GB2760-2011 National Food Safety Standard Food Additive Use Standard" and "GB14880-2012 Food Safety National Standard Food Nutrition Enhancer Use Standard".
This project mainly introduces the determination of preservatives, bleaching agents, antioxidants, color retention agents, coloring agents, and flavor enhancers
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