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Saturday, September 13, 2014

Classification of food additives (Part. 8)

10:50 PM
25. Thickeners
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties. Types of thickners:
  1. Binder
  2. Bodying agent
  3. Texturizing agent
  4. Thickener

26. Tracer gas
Tracer gas allows for package integrity testing preventing foods from being exposed to atmosphere, thus guaranteeing shelf life.

27. Vegetable gums
Vegetable gums come from the varied sources that can be on land or in sea. Some of the seaweeds are the excellent sources of food gums in which comes the carrageenan and alginates. Whereas guar, locust bean gum, pectin are obtained from the plants. Xanthan gum is obtained by the process of microbial fermentation. The source of gelatin is animal tissue. Vegetable gums are the polysaccharides that have the natural origin and used to increase the viscosity of the solution or food even if used in a very small concentration. Major Vegetable Gums are:
  1. Cellulose Gum
  2. Xanthan Gum
  3. Locust Bean Gum
  4. Pectin

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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