Functional categories of food additives

Each additive may have one or more functions in the food product. In the specific provisions of each food additive in this standard, the common functions of the food additive are listed, which are not exhaustive.

Acidity regulator: a substance used to maintain or change the pH of food.

2. Anti-caking agent: a substance used to prevent granular or powdered food from clumping and keeping it loose or free-flowing.

3. Defoamer: a substance that reduces surface tension and eliminates foam during food processing.

4. Antioxidants: substances that can prevent or delay the oxidative decomposition and deterioration of fats or food ingredients and improve the stability of food.

5. bleach: can destroy, inhibit the hair color factors of food, make it fade or make food from browning substances.

6. leavening agent: added in the process of food processing, can make the product initiate the formation of dense porous tissue, so that the product has a bulky, soft or crisp material.

7. Base agent substance in gum-based candy: a substance that gives gum-based candy foaming, plasticizing, chewing resistance, etc.

8. Colorants: substances that impart color to food and improve the color of food.

9. Color protection agent: can and meat and meat products in the color of the substance, so that in food processing, preservation and other processes will not be decomposed, damaged, showing a good color of the material.

10. Emulsifier: A substance that improves the surface tension between the various constituent phases in the emulsion and forms a uniform dispersion or emulsion.

11. Enzyme preparation: directly extracted from edible or non-edible parts of animals or plants, or fermented and extracted by traditional or genetically modified microorganisms (including but not limited to bacteria, actinomycetes and fungal strains), used in food processing and biological products with special catalytic functions.

12. flavor enhancer: supplement or enhance the original flavor of food substances.

13. Flour treatment agent: a substance that promotes the maturation of flour and improves the quality of products.

14. Film agent: applied to the appearance of food, from the quality, preservation, glazed, to prevent water evaporation and other effects of the material.

15. Moisture retention agent: a substance added to help maintain moisture in food.

16. Nutritional fortifiers: natural or synthetic substances belonging to the range of natural nutrients that are added to foods to enhance nutritional content.

17. Preservatives: substances that prevent food spoilage and prolong the storage period of food.

18. Stabilizers and coagulants: substances that stabilize the structure of food or keep the structure of food unchanged and enhance viscous solids.

19. Sweeteners: Substances that impart sweetness to foods.

20. Thickener: can improve the viscosity of food or form a gel, thereby changing the physical properties of food, giving food a sticky, suitable taste, and both emulsified, stable or suspended state of the substance.

21. Food spices: can be used for the deployment of food flavors, and make food flavor substances.

Processing aids for the food industry: various substances that contribute to the smooth progress of food processing, regardless of the food itself. Such as filter, clarification, adsorption, demoulding, decolorization, peeling, extraction solvent, etc.

23. Other: Other functions that cannot be covered by the above functional categories.