Food Additives refer to the chemical synthesis or natural substances added to food to improve the quality, color, aroma and taste of food, as well as the need for preservation and processing technology. Food additives are a term that refers to the chemical synthesis or natural substances added to food to improve the quality, color, aroma and taste of food, as well as the need for preservation and processing technology. Food additives are generally not food and may not have nutritional value, but they must conform to the above definition, that is, they do not affect the nutritional value of food, and can prevent food spoilage, enhance food sensory properties or improve food quality.
Common food additives in spices, candy and chocolate in general have essential oils, flavors, powder flavor extract several types. Each type has numerous varieties, such as in candy and chocolate, according to the aroma type can be divided into fruit type, nut type, frankincense type, flower type, wine type and other different varieties.
1. preservatives: mainly used in carbonated drinks, fruit paste, jam, pickled fruits, preserves, pickles, and sauce.
Oil, vinegar, juice drinks, meat, fish, eggs, poultry food, commonly used are: benzoic acid, sodium benzoate, sorbic acid, potassium sorbate and so on.
2. coloring agent: mainly used in carbonated drinks, fruit juice drinks, confectionery, pastry color, sugar.
Fruit, hawthorn products, pickled vegetables, ice cream, jelly, chocolate, cream, instant coffee and other foods. Commonly used are: amaranth, carmine, lemon yellow, sunset yellow, caramel pigment and other synthetic pigments. Some natural edible pigments, such as sodium copper chlorophyllin, are mainly extracted from plant tissues, but their pigment content and stability are generally not as good as synthetic pigments.
3. sweeteners: sweeteners for food. Commonly used are: saccharin sodium (also known as saccharin), sodium cyclohexylaminosulfonate (cyclamate), maltitol, sorbitol, xylitol and so on. There are many foods that use sweeteners. Like: beverages, pickles, cakes, biscuits, bread, ice cream, preserves, candy, seasonings, canned meat and other almost everyday foods will be added with different kinds of sweeteners.
4. Puffing agent: some candy and chocolate products, as well as some fried products, puffed food, fermented flour products. The commonly used leavening agents are sodium bicarbonate, ammonium bicarbonate and compound leavening agents.
5. Thickener: It is a kind of hydrophilic polymer compound with stable, emulsified or suspended state, can form gel or improve food viscosity, so it is also called gel, gelling agent or emulsified stabilizer.
6. Emulsifier: A kind of surfactant whose molecule usually has hydrophilic group (hydroxyl) and lipophilic group (alkyl). It is easy to form an adsorptive layer at the water-oil interface, thus changing the surface activity between the phases of the emulsifier to form a uniform emulsifier or dispersion, so as to improve the structure, taste and appearance of food.
7. Bulkiness agent: Food additives with grain flour as the main raw material, which produce gas during the processing (heating process) and make the structure become homogeneous and dense porous structure, and make the food loose and crisp.
8. Defoamers: In the process of food processing, with the ability to eliminate and suppress liquid surface bubbles, so that the operation can proceed smoothly. Anticoagulant prevents aggregation or agglomeration of powdery or crystalline foods.
9. Colorants: Food additives that promote people's appetite and increase the value of food products.
10. Antioxidants: Food additives that prevent and delay the oxidative deterioration of food surfaces by inhibiting the activity of oxidases by hydrogen atoms, blocking oxidative chain reactions, or forming complexes with deoxygenated groups in the molecules of oxidizable components of food.
11. Tissue improver: A Food Additive that improves the appearance or feel of food by retaining water, bonding, plasticizing, thickening, and improving rheological properties.
12. Flour improver: a kind of additives to improve the quality of flour, can improve the yield, improve flour whiteness and gluten strength.
13. acidity regulator: it has the function of improving food quality, and is more widely used in all kinds of foods. A considerable number of candy and chocolate products use acidic agents to regulate and improve the aroma effect, especially fruit-based products. Commonly used are: citric acid, tartaric acid, lactic acid, malic acid and so on.
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Food Additive Additives In Food,Sodium Dehydroacetate,Methyl Cyclopentenolone,3 4-Dihydroxybenzoic Acid Shandong Chenyi Environmental Protection Technology Co.,Ltd , http://www.chenyichem.com
Variety selection choose strong growth potential, early high temperature resistance, late resistance to low temperature, strong anti-virus ability, good adaptability, fruit set, concentrated results, good gloss, thick meat, dark green, thick horn-shaped late-maturing pepper varieties. Timely sowing in mid-July to early August, Daejeon seed amount is 100 grams. The seeds were sowed in a nutrient solution, 2-3 capsules per pod, and a layer of fine nutrient soil was applied after sowing. Shade nursery is best to use a small arch shed plus shading net seedlings, straw, bamboo curtains, etc. can also be used to add shade seedlings seedling nursery, cover the film on the shed in the rainy days, to prevent storms washed out of seedlings, after the rain off, sunny morning and evening exposing In addition to the cover, noon cover. The seedbed management nursery bed should be selected from the last season without the planting of eggplant type plots. After the seedbed is in good condition, the enemy shall be killed or sprayed with Meile to cover the surface soil, and then the membrane shall be used to cover the closed seedbed for 2-3 days to kill the underground pests. After 3 days, the nutrition film was placed on the film, followed by sowing. After sowing, the seedling bed was sprayed with green hen No.1 300 times. When the seedlings had 2-3 true leaves, they were sprayed once again with 600-800 times of Green Heng No.2 to control the occurrence of diseases. Pests were treated with 25% fast killing spirit 500-2000 times. The seedbed should not be too dry or too wet. The pepper seedlings should be seeded as early as 2 true leaves; 1 strong seedling should be kept in each stubble, and a thin human and animal fertilizer should be poured after the stubble. Transplanting in time when pepper seedlings age about 30-35 days, from mid-August to early September, timely transplanting, generally grab the sunny afternoon after 4 pm or cloudy, transplanting before the rain as well, acres planted 4200-4500 strains, Before the transplanting, the seedbed was applied with a fertilizer and a drug. In order to prevent root rot, blight, etc., special effects are used when rooting water is poured and 3000 roots are used. The period of growing and short-term results of applying the Datian base fertilizer to the off-season pepper is short, and the production mainly comes from the flowers and fruits in October. Therefore, it is very important to apply base fertilizer. Mushi quality farmyard fertilizer 3000 kg, soil miscellaneous fertilizer 2500 kg, compound fertilizer 50 kg, cooked cake fertilizer 150 kg, 100 kg of ammonium bicarbonate, 1 kg of boron fertilizer. After 5 to 6 days of planting, Daejeon manages to apply air fertilizer, and 1,000 kilos of urea or 5 kg of urea are planted in Mushi. After about 15 days of transplanting, they will enter the flowering and fruit setting period. This is the key period for topdressing, when the individual planted 5-6 fruit. At the time, Mushi 10 kg urea plus cake fertilizer 50 kg or compound fertilizer 30 kg, once every 10 days foliar spray once 0.3% of potassium dihydrogen phosphate. At the same time, it is necessary to control the length of the plants, and use 5 grams of paclobutrazol to spray 15 kg of water on the plants, but not re-spray. Flowering and fruiting soil should be kept wet and moist. The high temperature is easy to cause falling flowers and fruit drop. The pepper seedlings can be used to spray flowers. The mu 6-8 grams of water spray 60-80 kg to promote fruit setting, avoid spraying a lot of liquid on the stems and leaves, root and rot of flowers and fruits In the case of disease and blight, use Green Hunter No. 1 to irrigate the roots at 3000 times, especially in the control of heavy sorghum. Anthrax and epidemic diseases are sprayed with 600-800 times of green hengheng No.2, virus disease is irrigated or sprayed with virus A or virus K 600 times; larvae, aphids, etc. are used for killing 100 times or killing 200 times. Times prevention and treatment. At the end of October, the top heart of the branches was removed to promote rapid results and fruit enlargement. After October, the temperature began to drop, and a large scaffold was set up before mid-day; when the temperature was lower than 15°C at night, the insulation of the shed film was covered; when the temperature was lower than 8°C, a small shed film was placed inside the greenhouse or a floating film was placed on the plants. Frost. Sealed on both sides of the greenhouse, it was opened in the afternoon on sunny days. The temperature of the greenhouse was maintained at 20°C-25°C during the day and around 8-10°C during the night. In November, the main greenhouse was mainly dry. Seasonal peppers are generally listed in mid-October and will be available as early as October 1. As long as the greenhouse insulation and disease prevention and preservation technology can be grasped, it can be harvested before and after the New Year's Day, generally 1000-1500 kg per mu.