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Saturday, September 13, 2014

Classification of food additives (Part. 6)

10:45 PM
18. Mineral salts
Mineral salts are added as nutritional additives though they may have other properties like an anti-oxidant or a preservative. Many of them are essentials that need to be included in our daily diets, as they are the source of important nutrients required for the body. The important natural mineral salts that should be consumed are sodium, phosphorus, potassium, chlorine, sulphur and calcium. While the above mentioned happen to be the macro elements of the natural mineral salts, the micro elements are the ones that are essential nutrients for the human body. The micro elements in the minerals salts consist of iodine, iron, fluoride and zinc.

19. Preservatives

A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms. It prevents or inhibits spoilage of food due to fungi, bacteria and other microorganisms. It stops microbes from multiplying and spoiling the food. Types of preservatives:
  1. Antimicrobial preservative
  2. Antimicrobial synergist
  3. Antimould and antirope agent
  4. Antimycotic agent
  5. Bacteriophage control agent
  6. Fungistatic agent
  7. Preservative
Some preservatives are:
  1. Benzoic acid and benzoates - are found in soft-drinks, beer, margarine and acidic foods. They are use to extend shelf life and protect food from fungi and bacteria.
  2. Nitrites and nitrates - are found in processed meats, such as sausages, hot dogs, bacon, ham, and luncheon meats, smoked fish. They are used to extend shelf life and protect food from fungi and bacteria; preserve color in meats and dried fruits.
  3. Sulfites - are found in dried fruits, shredded coconut, fruit based pie fillings. They are used to extend shelf life and protect food from fungi and bacteria.

20. Propellants
It helps propel food from a container.

21. Seasonings
Seasoning is the process of imparting flavor to, or improving the flavor of food.

22. Sequestrants
A sequestrant is a food additive whose role is to improve the quality and stability of the food products. Sequestrants form chelate complexes with polyvalent metal ions, especially copper, iron and nickel, which serve as catalysts in the oxidation of the fats in the food. Sequestrants are a kind of preservative.

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.

OTHERS INFO: A lot of information about Easy Test Kit Product can you read detail at Easy Test Kit Website and a lot of information on the use of formalin (formaldehyde) in food or beverages in Indonesia (including some other hazardous materials) can read details on THIS BLOG.

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