Food additives are chemical synthesis or natural substances in food quality and scent, color and taste, as well as the needs of anti -corrosion and processing technology. Because of the rapid growth of the food sector food additives have evolved into an integral element of the modern food industry, and have become an important factor in the technological progress of the food industry and technological innovation.
There are a few commonly used classifications:
A.Sweeteners Thaumatin,Sucralose Stevia, Monk Fruit, Erythritol, Neotame, etc
B.Enzyme: Neutral Protease, Bromelain, Amylase, Lactase, Chymosin, Catalase, etc
C.Colorant: Phycocyanin, Carmine, Sodium copper chlorophyllin, carotene, etc
D.Cooling agent: WS-23, Menthol, WS-3 and WS-5, WS-12, Menthyl Lactate and WS-12, Menthyl Lactate, etc.
1.Thaumatin
Thaumatin, it is a natural food sweetener that is undergoing a promising development. Performance: white to creamy colorless and odorless powder. The sweetness is refreshing, without odor, and a long duration. The sweetness is extremely robust. Its sweetness is sixteen times that of sucrose that is average. It depends on the concentration. 0.00011 is 5500 8000 times; 0.001 3500 times; 0.01 1300 times; 0.02 850 times. Its aqueous solution is stable between 1.8 to 10 pH at the pH of. The pH value is around the electric point. 11. It is a protein and may lose its sweetness due to heating. The sweetness in high concentration of salt solution will be diminished. It is easy to dissolve in water. It can be combined with sugar sweeteners for enhancing the taste and flavor. Once you desire to learn detailed information about health care, you've to browse around here www.biolyphar.com site.
2.Sucralose
Sucralose powder can be used to sweeten your diet with high-power. It is stable against light, heat and pH. It is easily soluble in water as well as ethanol and methanol and slightly soluble in the ether. The pH of 10%aquatic solution is 5 ~ 8. It is the only functional sweetener made from sucrose that utilizes sucrose as its raw substance. It can be 600x (400 800x) sucrose. The characteristics of slip sucrose are incompetence with high sweetness, high sweetness, high safety and so on. It is among the most suitable sweeteners.
3.Neutral Protease
Protease enzyme generally refer to Serrapeptase that are produced by fermentation and extraction of Bacillus. It is a type of endrase that is used in different forms of protein hydrolysis. This enzyme transforms macromolecular proteins into amino acids with a certain temperature and pH. This product is used extensively in the beer and baking industries.
4.Catalase
Penoidase (CAT) is an enzyme that catalyzes the conversion of hydrogen peroxide into water and oxygen and is found within the body of peroxidase in the cell. Catalase is the symbol enzyme of peroxidase representing about 40% of the total amount of peroxidase. Peroxidase is located in the various tissues of all known animals particularly in the liver with significant amounts. Catalase is used to remove hydrogen peroxide from the food industry to remove milk in milk. Catalase is also utilized for food packaging in order to stop food items from becoming altered by the oxidization process.
5.Phycocyanin
Phycocyanin, a dark blue powder that is separate from the spiralalkoabol. It could be described as a dark-blue powder. It is found in red algae, cyanosal , and hidden algae. Algae sachets are usually divided into C-algae and R-algae. The former is found mostly in Cyanobacteria. While the latter can be located in red algae as well as two algae hidden in the sand The former is more common in the cyanobacteria. Its role is to absorb and transmit light energy (orange-yellow). It's a form of protein, and an excellent natural edible color as well as a great healthy food.
Phycocyanin can be used in a myriad of ways, including as a natural colorant for food and cosmetics. It can also be used in the production of biochemical drugs.
6.WS-23
Cooling agent WS-23, chemical name: N,2,3-Trimethyl-2-Isopropylbutamide, its appearance is white crystalline powder, with slight menthol odor, purity is more than 99%.
It has a strong taste of cool, which can last 15-30 minutes and will not alter cool product strength under high temperature of 200!ae, so using WS-23 as cooling agent is an excellent option for baking at high temperature.
These advantages include the freshness that is long-lasting and clear as well as non-irritating spicy that is minimal dosage, and no bitterness. WS-23 can be used in a variety of areas, such as drinks, food cosmetics, candy, and tobacco products.
Food additives are among the most vigorous research and development areas in the food industry, one of the fastest areas of development and advancement. A lot of food additives have improved rapidly with regard to purity as well as the effects they have on food. New developments are being made. Thus, processing businesses of green foods should be aware of the latest trends in the growth of the food additive industry, and continuously improve the level of food additives that are used in the processing of products.