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ENScientific understanding of food additives
Release time：2026-01-08 Source：CYWT Click：140
At present, the Food Safety Standard Standard for the Use of Food Additives (GB 2760-2014) and the announcement of the Health Commission allow the use of food additives into 23 categories, more than 2400 varieties, mainly including 23 categories, including acidity regulator, anti caking agent, defoamer, antioxidant, bleach, bulking agent, colorant, color fixative, emulsifier, enzyme preparation, flavor enhancer, flour treatment agent, coating agent, water retention agent, nutrition enhancer, preservative, sweetener, thickener, essence, spice, etc.
So, what are the common food additives in our daily lives?
1. Preservatives: Benzoic acid and its sodium salts, potassium sorbate, streptococcal lactobacilli, carbon dioxide, etc., can prevent spoilage caused by microorganisms and extend the shelf life of food.
2. Antioxidants: ascorbic acid (also known as vitamin C), sodium ascorbate, D-isoascorbic acid and its sodium salt, tea polyphenols (also known as vitamin polyphenols), etc., can prevent or delay food oxidation and spoilage, improve food stability, and extend storage life.
3. Colorants: carmine and its aluminum lake, amaranth and its aluminum lake, lemon yellow and its aluminum lake, indigo and its aluminum lake, titanium dioxide, etc. It can change the color and appetite of food.
4. Thickening agents: carrageenan, agar, sodium alginate (also known as alginate), pectin, methyl cellulose, etc., can improve and increase the viscosity of food, maintain the color, aroma, and stability of liquid and frozen food, improve the physical properties of food, and give it a lubricating and palatable feeling.
5. Swelling agent: sodium bicarbonate, ammonium bicarbonate, potassium hydrogen tartrate, etc., which are usually used in the production of bakery foods mainly wheat flour, such as cakes, biscuits, bread, Mantou, to expand their volume and loosen their structure.
6. Sweetener: sorbitol, sorbitol solution, xylitol, sodium saccharin, sodium cyclamate (also known as saccharin), etc., mainly to increase the sweetness.
7. Acidity regulators: citric acid, potassium citrate, L (+) - tartaric acid, dl tartaric acid, L-malic acid, lactic acid, etc. Some beverages, candies, etc. often use acidity regulators to regulate and improve taste effects.
8. essence and spice: Douchi tincture, nutmeg tincture, propylene glycol, isopropanol, etc. can make food produce, change or improve food flavor.
In the rapid development of the food industry, food additives have become an important component of modern food industry, playing an indispensable role. So please don't panic too much about food additives, and don't confuse the concepts of illegal additives and food additives. Adding food additives is not necessarily bad. On the contrary, without suitable additives in food production, processed foods may breed a large number of harmful microorganisms, which will only make them even more unsafe. Food additives are added within the prescribed range and dosage to improve the quality, color, aroma, taste, and preservation of food. Reasonable use of food additives does not affect safety.
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