Food additives are substances that are added to food during processing, preparation, handling, packaging, transportation, or storage, primarily to enhance its quality, appearance, or flavor, or to preserve its freshness. These additives can range from preservatives that inhibit the growth of bacteria and molds, to colorants that enhance the visual appeal of foods, and flavor enhancers […]
Citric acid is an important organic acid, colorless crystals, often containing one molecule of crystal water, odorless, has a strong sour taste, and is easily soluble in water. Natural citric acid is widely distributed in nature. Natural citric acid exists in the bones, muscles and blood of plants such as lemons, citrus, pineapples and other fruits and animals. Artificially
What is Isolated Soy Protein? Isolated soy protein (ISP) is a highly refined form of soy protein derived from defatted soy flour. Characterized by its high protein content, typically over 90%, ISP is virtually free of fat and carbohydrates. It is widely used in food products for its functional properties, such as improving texture and
What is the Application of Resistant Dextrin ? 1.Food: used in dairy foods, meat foods, baked goods, pasta, seasoning foods, etc. Application in dairy products: resistant dextrins can be simply added to dietary fiber fortified milk beverages like sugar, without affecting the original flavor of the food; resistant dextrins have a similar taste to fat and
Introduction Sodium benzoate is a common food preservative, widely used to prevent the growth of microbes in acidic foods such as salads, sodas, fruit juices, pickles, and condiments. Chemically known as C7H5NaO2, it is the sodium salt of benzoic acid and is recognized by its E number, E211. Physical Properties Sodium benzoate is a white crystalline powder or
Introduction Citric acid, a naturally occurring organic acid, is widely used as a food additive due to its acidic and preservative properties. Found in citrus fruits such as lemons and oranges, it plays a significant role in the food and beverage industry, enhancing flavor, maintaining pH balance, and preserving freshness. Understanding the properties, sources, applications,
Introduction Malic acid, an organic compound with the formula C4H6O5, is a dicarboxylic acid found naturally in many fruits and vegetables. Recognized for its sour taste, malic acid is commonly used as a flavor enhancer in food products. It has two isomeric forms: L-malic acid, which is the naturally occurring form, and D-malic acid. Malic
Maltodextrin is a low conversion product between starch and starch sugar. White or light yellow amorphous powder on the appearance, no visible impurities, with a special smell, not sweet or slightly sweet taste. It has a wide range of uses. In 1970, ueberbacher defined maltodextrin as follows: maltodextrin is a product that uses starch as raw material and
Citric acid is the largest organic acid produced by biochemical method in the world. It is widely distributed in plants and fruits. Usually, carbohydrates and sugary agricultural and sideline food are used as raw materials to produce citric acid through sugar fermentation. Citric acid is widely used in food industry, accounting for more than 75%
Sugar sweetened products have suffered from the perception that they are the cause of obesity and tooth decay & erosion. Researchers now claim that 1/3 of the consumers states that they are addicted to sugar or are concerned about sugar addiction. The status of sugar substitute What we are using for sugar substitute nowadays,