Functions of food additives

Preservatives are just a part of food additives. And food additives have all kinds of categories, including sweeteners, preservatives, emulsifiers, flavour enhancers, food colouring, acidity regulators, antioxidants, thickeners, etc. Generally, salt and MSG are also food additives. The functions of food additives are make our life colorful.

So, additives and preservatives in food have a close relationship with modern food industrial, as long as we according to the using standard and method of food additives, they are harmless to our body. Think about it: any food you eat so much is harmful, such as salt, sugar, monosodium glutamate, rice, etc. Maybe we know too little about food additives, or maybe the irresponsible media information on food additives, that leads us have a misunderstanding about food additives.



What will the world look like if there are no preservatives in our food? Therefore, it is our shared society responsibility to lead people recognize and understanding food additives

What are food ingredients? Many natural ingredients of food has its own color, the colors can enhance one's appetite, increases the secretion of digestive juices, so they conducive to digestion and absorption. However, food color ingredients easily fade or change color. In order to improve the ingredients in food processing, people used to process food by adding food coloring ingredients to improve their sensory properties.

Add food color ingredients is not a modern patent, the history of food additives is long, people knew the use of monascus pigments to produce wine. Since 1856 Parkin synthesized the first artificial food coloring aniline purple, synthetic pigments plays a role in improving food colors.

What are the food additives? Ingredients in food processing such as lactic acid food additive, E330 citric acid food additive, E300 ascorbic acid food additive, carmine food additive, msg food additive, bht food additive, propylene glycol food additive, carrageenan food additive, food additives emulsifiers, titanium dioxide food additive, potassium chloride food additive, calcium carbonate food additive are part of examples of most common food additives.

The advantages of food additives are as follows:

1 to save and prevent deterioration

2 improving the sensory characteristics of the food

3 maintain or improve the nutritional value of foods

4 increasing food variety and convenience

5 enabling food processing, adaptation to production mechanization and automation

6 meet other special needs

In fact, additives in food are necessary. Do not use food preservatives and additives have a greater degree of risk. This is because bad food tends to cause food poisoning disease. In addition, the preservatives not only keep food from spoiling, but can also kill by Aspergillus Niger effect of toxin-producing micro-organisms such as bacteria, which are beneficial to human health.