Classification of food additives

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Classification of food additives

2022-04-06

Food additives are synthetic or natural substances added to improve the color, aroma, taste, etc. of food and the needs of antiseptic and processing technology. They can be divided into many kinds, including antioxidants, bleaching agents, colorants, sweeteners, and Flavor etc.

Antioxidants: There are many possibilities for the action mechanism of antioxidants. Antioxidants themselves are easily oxidized and can react with oxygen to protect food; some can interrupt the oxidation process of oil and prevent the oxidation process from proceeding. Common antioxidants are VC, butylated hydroxyanisole, etc.

Bleaching agent: commonly used sulfites such as sodium metabisulfite, anhydrous sodium sulfite, etc., in addition to bleaching, have antiseptic effect, can consume oxygen in fruits and vegetables, inhibit the activity of oxidase.

Colorants: Also known as pigments, there are two categories of edible natural pigments and edible synthetic pigments, which can improve the sensory properties of food after coloring.

Preservative: It is a substance that can inhibit the reproduction of microorganisms, prevent food deterioration and prolong the shelf life. Generally, it can be divided into acid type preservatives, ester type preservatives and biological preservatives. Commonly used preservatives are sorbic acid and propionic acid.

Sweeteners: Food additives that increase the sweetness of foods, including: natural sweeteners, which can be divided into sugar alcohols, non-sugars, and artificial sweeteners. Sucralose is a sweetener made from sucrose, which is about 600 times sweeter than sucrose. Others include xylitol, lactitol, and neosugar.

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