Food additives are for the improvement of food color, aroma, taste and other quality, as well as for the preservation and processing technology needs to join the food in the compound or natural substances. Chinese food additives have 23 categories, more than 2,000 varieties, including acidity regulator, anti-caking agent, defoamer, antioxidants, bleach and so on. Reasonable use of food additives can prevent food spoilage, maintain or enhance the nutrition of food, improve or enrich the food color, smell and taste.
Food additives are divided into 23 categories, including acidity regulator, Food Additves anti-caking agent, defoamer, antioxidant, bleach, leavening agent, coloring agent, coloring agent, emulsifier, enzyme preparation, flavoring agent, flour Treatment agents, coating agents, moisture preservatives, nutritional fortifiers, preservatives, stabilizers and coagulants, sweetening agents, thickening agents, perfumes, gum base agents, Food Additves salted agents and others.
A food fortifier is a natural or synthetic substance that is added to a food product to enhance the nutrient content and is a food additive in the range of natural nutrients. As the role of food additives in the modern food industry is increasingly important, countries are allowed to use more and more varieties of food additives. Food Additves The United States has more than 25,000 kinds of different additives used in more than 20,000 kinds of food. Japan uses about 1,100 kinds of food additives. The European Union uses 1,000 to 1,500 food additives.
China's approved use of food additives with the increasing variety of times. Food Additves Licensed varieties have reached 1513 species, including 1027 kinds of food spices.
The classification of food additives can be divided by their source, function and safety.
Food additives can be divided into natural food additives (such as animal and plant extracts, microbial metabolites, etc.) and synthetic chemicals. Artificial chemical synthetic products can be subdivided into general chemical synthetic products and synthetic natural equivalents (such as natural spices, pigments, etc.).
FAO / WHO divides food additives into 40 categories according to different functions; European Union is divided into 9 categories only; Japan is also divided into 9 categories; China 1990 issued "food additive classification and code" according to their main function of different 20 categories, and others. Food Additves As for the spices due to too many varieties are listed separately.
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