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Saturday, September 13, 2014

Classification of food additives (Part. 5)

10:42 PM
13. Flour treatment agents
A food additive, which is added to flour or dough to improve its baking quality or colour. Types of flour treatment agent:
  1. Dough conditioner
  2. Dough strengthening agent
  3. Flour bleaching agent
  4. Flour improver
  5. Flour treatment agent

14. Food acids
Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid.

15. Gelling agents
Gelling agents are food additives used to thicken and stabilize various foods, like jellies, desserts and candies. The agents provide the foods with texture through formation of a gel. Some stabilizers and thickening agents are gelling agents.

16. Glazing agents
A food additive, which when applied to the external surface of a food, imparts a shiny appearance or provides a protective coating. Glazing agents provide a shiny appearance or protective coating to foods. Types of glazing agent:
  1. Coating agent
  2. Film forming agent
  3. Glazing agent
  4. Polishing agent
  5. Sealing agent
  6. Surface-finishing agent

17. Humectants
A food additive, which prevents food from drying out by counteracting the effect of a dry atmosphere. Types of humectants:
  1. Humectant
  2. Moisture/water retention agent
  3. Wetting agent

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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