Antioxidants can prevent food spoilage caused by oxidation and are often used in foods that require long-term preservation or long consumption cycles. Food is oxidized, not only color, fragrance, taste and other aspects of adverse changes, but also may produce toxic, harmful substances.
These substances can produce sulfur dioxide (SO2), sulfur dioxide meets water to form sulfite (H2SO3). In addition to bleaching, it also has antiseptic effect. In addition, due to the strong reductivity of sulfite, it can consume oxygen in fruit and vegetable tissues, inhibit the activity of oxidase, and prevent the oxidative damage of vitamin C in fruit and vegetable.
Sulfites are metabolized into sulfates in the body and excreted from the urine during detoxification. Compounds such as sulfites are not suitable for animal foods to avoid unpleasant smells.
Sulfite has destructive effect on vitamin B1, so foods with high B1 content, such as meat, grains, dairy products and nuts, are not suitable. Its use in countries such as the United States is severely restricted because of its ability to cause allergic reactions.
Also called pigment, it is a kind of substance that can improve the sensory properties of food after coloring. Edible pigment can be divided into edible natural pigment and edible synthetic pigment according to its nature and source.
4. Color protectant
Protective agent also known as hair color agent. In the process of food processing, in order to improve or protect the color and luster of food, in addition to the use of pigments to directly color the food, sometimes also need to add the right amount of hair color agent, so that the product presents a good color and luster
5. Enzyme preparation
Enzymatic preparation refers to the extraction from living things (including animals, plants and microorganisms) of substances with enzymatic properties with biocatalytic capacity. It is mainly used to accelerate the food processing process and improve the quality of food products.
6. Flavoring agent
A substance that complements, enhances, or improves the original taste or taste of food. Some are called flavoring agents or flavoring agents.
It is to point to the material that can restrain the reproduction of microorganism in food, prevent food putrefaction, prolong food preservation period. Preservatives are generally divided into acid preservatives, ester preservatives and biological preservatives.
It is the food additive that gives food sweet taste. According to the source can be divided into: natural sweeteners and artificial sweeteners.