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Saturday, September 13, 2014

Classification of food additives (Part. 4)

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8. Emulsifiers
A food additive, which forms or maintains a uniform emulsion of two or more phases in a food. Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk. It stops fats from clotting together. Types of emulsifiers:
  1. Clouding agent
  2. Crystallization inhibitor
  3. Density adjustment agent (flavouring oils in beverages)
  4. Dispersing agent
  5. Emulsifier
  6. Plasticizer
  7. Surface active agent
  8. Suspension agent

9. Emulsifying salt
A food additive, which, in the manufacture of processed food, rearranges proteins in order to prevent fat separation. Types of emulsifying salt:
Emulsifying salt
Melding salt

10. Firming agents
A food additive, which makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with gelling agents to produce or strengthen a gel.

11. Flavors
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.

12. Flavor enhancers

Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially. Types of flavor enhancing agents:
  1. Flavour enhancer
  2. Flavour synergist
Some flavor enhancers are as follows:
  1. Dioctyl sodium-sulfosuccinate - used in processed foods.
  2. Disodium guanylate - used in canned meats, meat based foods.
  3. Hydrolyzed vegetable - used in mixes, stock, processed meats.
  4. Monosodium glutamate (MSG) - used in Chinese food, dry mixes, stock cubes, and canned, processed, and frozen meats.

Read more with the link below:

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

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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