Food Additives

spice
There are several types of essential oil, essence and powder spice extract in candy and chocolate. Each type has countless varieties, such as in candies and chocolates, which can be divided into different types based on aroma, such as fruity, nutty, creamy, floral, and alcoholic.
preservative
Carbonated drinks, fruit puree, jam, sugared fruit, preserved fruit, Pickled vegetables, soy sauce, vinegar, fruit juice drinks, meat, fish, eggs, poultry food, etc., commonly used are benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, etc.
Colorants
Mainly used in carbonated beverages, fruit juice beverages, mixed liquor, colorful packaging on pastries, candies, hawthorn products, pickled vegetables, ice cream, jelly, chocolate, cream, instant coffee and other various foods. Commonly used are artificial synthetic pigments such as amaranth, carmine, lemon yellow, sunset yellow, and caramel. Some natural food pigments, such as chlorophyll copper sodium salt, are mainly extracted from plant tissues, but their pigment content and stability are generally not as good as artificially synthesized pigments. In addition, there are natural equivalent pigments.
Sweetener
An additive that imparts sweetness to food. Commonly used: saccharin sodium (also known as saccharin), sodium cyclohexylaminosulfonate (cyclamate), maltose alcohol, sorbitol, xylitol, etc. There are many foods that use sweeteners. Drinks, Pickled vegetables, cakes, biscuits, bread, ice-cream, preserves, candies, seasonings, canned meat and other foods that are almost common in daily life will be added with different kinds of sweeteners.
Leavening agent
In some candy and chocolate products, as well as some fried products, puffed foods, fermented noodle products, etc. Commonly used loosening agents include sodium bicarbonate, ammonium bicarbonate, composite loosening agents, etc.
Thickening agent
It is a kind of hydrophilic macromolecular compound, which can stabilize, emulsify or suspend the state, form gel or improve food viscosity, so it is also called gel agent, gelling agent or emulsion stabilizer.
Emulsifier
A surfactant whose molecules typically have hydrophilic (hydroxyl) and oleophilic (alkyl) groups, which can easily form an adsorption layer at the water oil interface, thereby altering the surface activity between various phases in the emulsion and forming a uniform emulsion or dispersion. Therefore, it can improve the organization, taste, appearance, and other aspects of food.
Leavening agent
A type of food additive that uses grain powder as the main raw material during processing (heating process) to produce gas, which causes the tissue to become a uniform and dense porous structure, resulting in food looseness and crispness.
Defoamer
In the food processing process, it has the ability to eliminate and suppress liquid level bubbles, enabling smooth operation.
Anticancer agent
Prevent the aggregation and agglomeration of powdered or crystalline foods.
Colorants
A type of food additive that promotes people's appetite, enhances the commercial value of food, and colors food.
antioxidant
A type of food additive that prevents and delays the oxidation and spoilage of food surfaces by adding hydrogen atoms to the deoxygenation groups of easily oxidizable components in food molecules, preventing oxidative chain reactions, or forming complexes with them to inhibit the activity of enzymes.
Tissue improver
A food additive that improves the appearance or touch of food by retaining water, bonding, plasticizing, thickening, and improving rheological properties.
Flour improver
A type of additive used to improve the quality of flour, which can increase the yield, whiteness, and strength of the flour.
Acidity regulator
It has the function of improving food quality and is more commonly used in various types of food. A considerable portion of candy and chocolate products use acid flavoring agents to regulate and improve the aroma effect, especially fruit based products. Commonly used include citric acid, tartaric acid, lactic acid, and malic acid.