Food Additives
Food Additives: Glazing Agents and Propellants
Glazing Agents
Icing agents (also called coating agents), applied to the surface of food to make them look shiny or coated with a protective layer, such as pastries, fruit and baked goods. The most common icing agents are: beeswax (E901), carnauba wax (E903) and fatty acids (E570).
Propellants
The pressurized aerosol containers are used to manage fluid food in liquid, foam or spray. The use of propellants provides the necessary pressure to expel the food out of the aerosol container. The most common propellants are nitrogen (E941), nitrous oxide (E942) and carbon dioxide (E290). Read the rest of this entry »
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Food Additives: Anti-caking Agents and Packaging Gases
Anticaking agents
The food powder or grain have a tendency to absorb moisture, so that the particles become sticky and adhere to each other, ie cakes. It is very difficult to use food in powder or grain matted and you can not regret, extend or mix evenly. The role of anti-caking agents to provide cover and food particles absorb excess moisture. Repelling moisture from the surface of food prevents caking and retaining the fluidity characteristic of food. One of the most widely used caking agents is calcium silicate (E552), which is used to prevent sticking together yeast and table salts. Read the rest of this entry »
Food Additives: Thickeners and Gelling Agents
Thickeners
The thickeners are added to foods to increase its viscosity fluids and are composed of carbohydrates, such as hydroxypropyl methyl cellulose (E464) .6 The carbohydrate-based thickeners make thickened liquids when heated when the starch granules are composed of carbohydrates absorbed water and increase in size. This process makes the starch granule trap water molecules, thickening food. The thickeners are added to a wide variety of products including sauces and gravies. Read the rest of this entry »
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Food Additives: Stabilizers
Food additives are used to enhance the flavor, texture, shelf life and nutritional properties of food. As consumer interest in this subject, so often misunderstood, is growing late, we present below some key facts about various food additives.
What are food additives?
Food additives are substances added to food for a specific technical purpose and are classified according to the function to perform, for example, stabilizers, thickeners, gelling agents, anticaking agents, icing, packing gases and propellants. Only substances are regarded as additives that are not normally consumed as food itself or used as characteristic ingredients. Read the rest of this entry »
Food Additives: More Information
Can it be ingested without risk?
Although many people are very skeptical about additives, if not used, many fresh foods can not get to consume, in the modern world, not everyone can eat food from the garden, freshly harvested or taken from the farm. So, without the use of a certain additives, some foods will spoil after one or two days of storage due to bacteria, yeast and mold, so that certain additives protect us against possible poisoning.
In fact, some of them are natural substances such as salt, saffron, turmeric, vitamin C and lecithin, for example. Others are synthetic imitations of a natural substance, but manufactured in highly concentrated doses, such as riboflavin and ascorbic acid. However, most of the additives are produced in chemical laboratories. These include tartrazine and artificial sweeteners such as saccharin or other. They all have their own code to specify conspicuously on the label. Read the rest of this entry »
Food Additives
The so-called “food additives” are substances added to foods to improve their color, texture, flavor or simply to preserve them for a longer period of time.
It’s legally considered as an additive to those substances intentionally added to food to improve its physical properties, flavor, preservation, etc., But not those added with the aim of increasing its nutritional value. In cases in which the added substance is removed, or the amount of it remains in the food has no role, is not considered an additive but an auxiliary manufacturing.
Some additives such as salt or vinegar, used since prehistoric times. The considerations of the protection of health make additives are subjected to strict legal control in all countries. Read the rest of this entry »