1, preservatives
The main role of preservatives is to inhibit the growth and reproduction of microorganisms, and to prevent and control the spoilage of protected objects. Commonly used are benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, sulfur dioxide, lactic acid and the like. Mostly used in food processing such as jams and candied fruit.
In China, most of the preservatives used in food production are artificially synthesized. If used improperly, there will be certain side effects; some preservatives even contain trace amounts of toxins, and long-term excessive intake may cause certain damage to human health. For example, the use of benzoic acid, a widely used food preservative, has been controversial internationally. For example, because of the reported poisoning of benzoic acid and its sodium salt, the EC Child Protection Group believes that it is not suitable for use in children's food, and Japan has imposed strict restrictions on its use. Even as one of the internationally recognized safe preservatives, sorbic acid and potassium sorbate, excessive intake can affect the balance of the body's metabolism.
2, antioxidant
Antioxidants are substances that prevent the adverse effects of oxygen. It is a class of substances that help capture and neutralize free radicals, thereby eliminating free radical damage to humans. Common antioxidants are vitamins A, C, and E; carotenoids (astaxanthin, canthaxanthin, lutein, B-carotene, etc.); trace elements: selenium, zinc, copper, manganese, etc.
Antioxidants in the diet have long been the focus of domestic and foreign scholars because antioxidants in food can protect food from oxidative damage.
Second, antioxidants have an antioxidant effect in the digestive tract of the human body to prevent oxidative damage in the digestive tract. After absorption, the antioxidant can play a role in other tissues and organs of the body.
Third, certain antioxidant-derived extracts derived from food can be used as therapeutic drugs. The mechanism of action of antioxidants includes chelating metal ions, scavenging free radicals, quenching singlet oxygen, scavenging oxygen, inhibiting oxidase activity, and the like.
3, coloring agent
A coloring agent is a substance that colors a food, which increases the taste for food and stimulates appetite. The chemical synthetic pigments allowed in China are: amaranth, carmine, red erythro, new red, lemon yellow, sunset yellow, indigo, bright blue, and various pigments for enhancing the dispersibility of the above-mentioned water-soluble acidic pigment in oil. . Natural pigments include: beet red, lacquer red, bilberry red, capsicum red, red rice red and other 45 kinds.
Most of the foods such as jams contain coloring agents. Long-term consumption of coloring products and sweeteners with excessive sweeteners will endanger the health of consumers.
3, thickeners and stabilizers
Thickeners and stabilizers can improve or stabilize the physical properties of cold foods and beverages, making the appearance of foods smooth and delicate. They keep frozen foods such as ice creams in a soft, loose structure for a long time.
Thickeners, also known as gelling agents, are also known as pastes or food gels when used in foods. It can increase the viscosity of the system, keep the system in a stable and stable suspension state or opaque state, or form a gel. Widely used in food, paint, adhesives, cosmetics, washing.
4, thickeners and stabilizers
Thickeners and stabilizers can improve or stabilize the physical properties of cold foods and beverages, making the appearance of foods smooth and delicate. They keep frozen foods such as ice creams in a soft, loose structure for a long time.
Thickeners, also known as gelling agents, are also known as pastes or food gels when used in foods. It can increase the viscosity of the system, keep the system in a stable and stable suspension state or opaque state, or form a gel. Widely used in food, paint, adhesives, cosmetics, detergents, printing and dyeing, rubber, medicine and other fields.
The chemical that can increase the stability of solutions, colloids, solids, and mixtures is called a stabilizer. It can slow down the reaction, maintain chemical balance, reduce surface tension, and prevent light, thermal decomposition or oxidative decomposition.
5, nutritional fortifier
Food fortification enhancer refers to a natural or synthetic food additive that belongs to the range of natural nutrients added to foods to enhance nutrients. Traditional foods are not nutritious, and nutrients in foods are lost in processing, cooking, etc. Therefore, it is often necessary to add nutrient fortifiers to foods to enhance nutritional value, and to enhance and supplement certain nutrients such as minerals in foods. And trace elements (vitamins, amino acids, inorganic salts, etc.). Various infant formulas contain various nutritional enhancers.
The theoretical basis of nutrient strengthening is the balance of nutrients. The intensive enhancer can not only achieve the purpose of increasing nutrition, but also cause malnutrition and harm to health. In order to ensure the nutritional level of the fortified food and avoid the adverse effects caused by improper reinforcement, the prime minister should reasonably determine the amount of various nutrients used when using the fortifier.
6, leavening agent
The leavening agent refers to the wheat flour which is added to the main raw material for producing baked goods in food processing, and is decomposed by heat during processing to generate gas, which causes the facial blast to rise and form dense porous tissue, thereby making the product bulky, soft or crispy. a class of substances.
The addition of a leavening agent to some of the candy and chocolate can promote the carbon dioxide production of the sugar body, thereby playing a role of bulking. Commonly used leavening agents are sodium hydrogencarbonate, ammonium hydrogencarbonate, composite leavening agents and the like.
Studies have shown that the absorption of aluminum in leavening agents is not good for human health. Therefore, research is being studied to reduce the application of aluminum aluminum sulfate and ammonium aluminum sulfate in food production, and to explore the use of new substances and methods to replace their applications, especially to replace The application of the Chinese people in the fritters that they have been accustomed to for a long time.
