What are the types of food additives?

Aug 22,2024

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Food fortifier refers to natural or synthetic substances added to food to enhance nutrients, which belongs to the scope of natural nutrients.

In fact, China's food additives are divided into 23 categories, including acidity regulators, anti-caking agents, defoamers, antioxidants, bleaching agents, leavening agents, colorants, color care agents, emulsifiers, enzymes, flavor enhancers, flour treatment agents, coating agents, moisture retention agents, nutritional fortifiers, preservatives, stabilizing and coagulants, sweeteners, thickeners, flavors, gum base agents, salting agents and others.

Food fortifier refers to natural or synthetic substances added to food to enhance nutrients, which belongs to the scope of natural nutrients. Due to the increasingly important role of food additives in the modern food industry, more and more varieties of food additives are permitted to be used in various countries. The United States has more than 25000 different additives used in more than 20000 kinds of food. About 1100 kinds of food additives are used in Japan. The European Union uses 1000 to 1500 food additives.

The varieties of food additives licensed for use in China are increasing with the progress of the times. The number of licensed varieties has reached 1513, including 1027 kinds of food spices.

The classification of food additives can be divided according to their source, function and safety.

Food additives can be divided into natural food additives (such as animal and plant extracts, microbial metabolites, etc.) and artificial chemical products. Artificial chemical synthesis can be subdivided into general chemical synthesis and synthetic natural equivalent (such as natural equivalent flavor, pigment, etc.).

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The correct use of flavor

What is the general amount of flavor?

The correct use of flavor

What is the general amount of flavor?

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Is it safe to add thickeners to food?

Thickeners added to food are all "natural products". Some edible gums come from plant seeds, and some hydrocolloids are obtained by microbial fermentation, such as xanthan gum, which, like wine, vinegar and soy sauce, are all fermented products.