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Saturday, September 13, 2014

Classification of food additives (Part. 3)

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5. Bulking agents
A food additive, which contributes to the bulk of a food without contributing significantly to its available energy value. Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Types of bulking agents:
  1. Bulking agent
  2. Filler

6. Color retention agents
A food additive, which stabilizes, retains or intensifies the colour of a food. In contrast to colorings, color retention agents are used to preserve a food's existing color. Types of color retention agents:
  1. Color adjunct
  2. Colour fixative
  3. Colour retention agent
  4. Colour stabilizer

7. Coloring

A food additive, which adds or restores colour in a food. Colorings are added to food to replace colors lost during preparation, or to make food look more attractive, more visually appealing. Types of coloring agents:
  1. Colour
  2. Decorative pigment
  3. Surface colorant
Beta carotene, Caramel, Carrot oil, Citrus red # 1, Dehydrated beets, FD&C colors: Blue # 1, 2; Red # 3, 40; Yellow # 5, 6 - used in processed foods, especially sweets and products marketed for children, soft drinks, baked goods, frosting, jams, and margarine.

Though there is a growing realization that the color additives should be used to the minimum, the fact is that the food doesn't even look presentable at times without it and appears inedible.

Source: Food Additive, R. M. Pandey and S. K. Upadhyay, Division of Genetics, Plant breeding & Agrotechnology, National Botanical Research Institute, Lucknow, India

Read more with the link below:

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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