MA­JOR FOOD AD­DI­TIVES

China Daily (Canada) - - LIFE -

Chem­i­cal dyes used to color food and drinks; es­pe­cially popular in­many types of pro­cessed foods, bev­er­ages, and condi­ments.

Ad­di­tives— nat­u­ral and syn­thetic— that du­pli­cate the taste of sugar; some­times called ar­ti­fi­cial sweet­en­ers.

Re­place vi­ta­mins and min­er­als lost in pro­cess­ing.

Al­low the smooth mix­ing of var­i­ous in­gre­di­ents with­out them sep­a­rat­ing; of­ten seen in peanut but­ter, choco­late, salad dress­ings or mar­garine.

Used to pro­duce uni­form tex­ture to help im­prove what the in­dus­try calls ‘mouth-feel’; most popular in frozen desserts, dairy prod­ucts, cakes, pud­dings, jams and jel­lies, and sauces.

Help con­trol acid­ity and al­ka­lin­ity of food prod­ucts and pre­vent spoilage; mostoftenused in­bev­er­ages, frozen desserts, choco­late and bak­ing pow­der.

Com­monly used in bread and other baked goods to add vol­ume.

Pre­vent ox­i­da­tion dam­age to food prod­ucts.

Help main­tain mois­ture con­tent; most com­monly used in prod­ucts such as soft can­dies and con­fec­tionary.

Main­tain crisp­ness and strengthen the struc­ture of food.

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