Which additives should not be added to food
In the production and processing of green food, grade A and grade AA products can use food additives depending on the product itself or the needs in production.
Common types of food additives
There are 35 types of food additives in China's commodity classification, including flavor enhancers, defoaming agents, leavening agents, colorants, preservatives, etc. There are more than 10,000 types of food additives.
Industry Development of Food Additives
From January to December 2006, the total industrial output value of all food and feed additive manufacturing enterprises in China was 53,067,162 thousand yuan, an increase of 36.68% over the same period of the previous year; the accumulated product sales income was 50,220,753 thousand yuan, an increase of 38.01% over the same period of the previous year. ; The total accumulated profit was RMB 3,095,125,000, an increase of 35.43% over the same period of the previous year.
How to Correctly View Food Additives
The rational use of food additives can prevent food spoilage, maintain or enhance the nutrition of food, and improve or enrich the color, aroma and taste of food.
Main categories of food additives
The mechanism of action of antioxidants is complex, and there are many possibilities. If there are antioxidants, they are easily oxidized and react with oxygen first, thus protecting the food. Such as VE. Some antioxidants can release hydrogen ions to decompose and destroy the peroxides generated during the auto-oxidation of oils and fats, so that they cannot form aldehyde or ketone products such as dilauryl thiodipropionate.
The main role of food additives
Preservatives can prevent food spoilage caused by microorganisms, prolong the shelf life of food, and also prevent food poisoning caused by microbial contamination. Another example: antioxidants can prevent or delay the oxidative deterioration of food to provide food stability and shelf life, and also prevent the formation of potentially harmful auto-oxidative substances in oils and fats. In addition, it can also be used to prevent the enzymatic and non-enzymatic browning of food, especially fruits and vegetables. These are of certain significance for the preservation of food.
Food additives refer to chemically synthesized or natural substances added to food in order to improve the quality, color, aroma and taste of food, as well as for the needs of antiseptic and processing technology.
Physiological functions of nucleosides
Nucleosides are the main components of nucleic acids. Some nucleosides and their derivatives have significant physiological functions, such as inosine (inosine) can treat acute and chronic hepatitis and rheumatic heart disease, and increase white blood cells and other effects.