Food additives refer to chemical synthesis or natural substances in food quality and color, fragrance and taste and also the requirements of anti-corrosion and processing technology. Food additives are an integral part of the modern food production. They are also an important factor in technological innovation and the advancement of the food sector.
A.Sweeteners Thaumatin,Sucralose Stevia, Monk Fruit, Erythritol, Neotame, etc
B.Enzyme: Neutral Protease, Bromelain, Amylase, Lactase, Chymosin, Catalase, etc
C.Colorant: Phycocyanin, Carmine, Sodium copper chlorophyllin, carotene, etc
D.Cooling agent: WS23, Menthol, WS-3, WS-12 Menthyl Lactate, etc.
1.Thaumatin
It's a sweetener that's natural which has promising potential. Performance: The powder is creamy to white in color and odorless. It has a refreshing sweetness with no odor and lasts for a long time. It's extremely sweet. Its sweetness is 16 times the sweetness of the average sucrose. But, it is contingent on the concentration. 0.00011 is 5500 8000 times; 0.001 3500 times; 0.01 1300 times; 0.02 850 times. The pH of the aqueous solution is 1.8-10. The electric point is approximately pH. 11. Since it is a protein, it may lose its sweetness because of the process of heating. The sweetness that is present in high concentrations of salt solution is decreased. Easy to dissolve in water. It can be combined with sugar sweeteners to enhance the flavor and flavor. Whether you choose to discover further information about health, you must sneak a peek at https://www.biolyphar.com/ website.
2.Sucralose
Sucralose powder is a high power sweetener. Sucralose powder is stable in light, heat, and pH. It is easily dissolvable in methanol, water and ethanol. It is somewhat solubilized in ether. The pH of 10%aquatic solutions is 5 ~ 8. It is the only sweetener that makes use of sucrose as a raw material. It is able to reach 600x (400 800x) sucrose. The characteristics of slip sucrose are incompetence with high sweetness, high sweetness, high safety and so on. It is also one of the most suitable sweeteners.
3.Neutral Protease
Protease enzyme is generally referred to as Serrapeptase, which are obtained by fermentation and extraction of Bacillus, which is an endrase type that is used in various protein hydrolysis. This enzyme can convert macromolecular proteins into amino acids at a specific temperature and pH. It is widely employed in the beer industry, baking industry, etc.
4.Catalase
Penoidase (CAT) is an enzyme that converts hydrogen peroxide into water and oxygen and is found inside the peroxidase body the cell. Around 40% of the peroxidase total is represented by catalase, an enzyme symbol. Peroxidase is present in all tissues of animals, including liver. Catalase is used to remove hydrogen peroxide in the food industry to eliminate the milk from milk. Catalase can also be used for food packaging in order to prevent food from being altered by the oxidization process.
5.Phycocyanin
Phycocyanin, a dark blue powder, which is distinct from the spiralalkoabol. It can be described as a dark blue powder. Mainly exist in cyanosal, red algae and hidden algae. Sachets of algae are generally separated into R-algae and C-algae. The former is found mostly in Cyanobacteria. While the second can be located in red algae as well as two hidden algae The former is more common in cyanobacteria. Its role is to absorb light energy and then transmit it (orange-yellow). It is both a kind of protein, and an excellent edible natural pigment as well as a great health food.
Phycocyanin can be used in many different ways for example, as a natural pigment for food and cosmetics. It can also be utilized to create biochemical drugs.
6.WS-23
Cooling agent WS-23, chemical name: N,2,3-Trimethyl-2-Isopropylbutamide, its appearance is white crystalline powder, with slight menthol odor, purity is more than 99%.
It has a strong taste of cool, which can last 15-30 minutes and will not alter cool product quality at temperatures above 200!ae, so using the cooling agent WS-23 is a good option when baking at a high temperature.
The advantages are clear and long-lasting fresh, refreshing, non-irritating spicy with no bitter, and a moderate dosage. WS-23 can be used in a variety of areas, such as food, drink confectionery, cosmetics, and tobacco products.
Food additives are a subject of constant research and development in the food industry. They also have the highest rate of improvement and development. Food additives are improving rapidly in terms of their purity and their impact on the environment. The development of new products is constantly taking place. There are always new developments. So, companies that process the processing of green foods must be aware of the latest trends in the field of food additives and continue to improve the quality of their products processing.