Medical Health Care Advices

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.

Packaging gases

Packaging gases are used to regulate the atmosphere in which package the food in order to control ripening, inhibit chemical changes and prevent damage. This is achieved through a technique called Modified Atmosphere Packaging (MAP), which is that the air inside the container is replaced by a combination of pure gases such as oxygen (E948), carbon dioxide (E290) and nitrogen (E941).

Depending on the food and the desired effect, “introduce” different formulations of gas inside the container. For example, a combination of carbon dioxide (30-60%) and nitrogen (40-70%) can inhibit the growth of many microorganisms and can be used to reduce microbial spoilage of meat and fish, while a combination of carbon dioxide (20-30%) and oxygen (70-80%) can be used to prevent discoloration of red meat.

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