The application of food additives in food processing is a broad and complex topic, involving multiple links and purposes. First of all, we need to understand the main functions and effects of Food additives. They are used to improve the taste, color, preservation, etc. of food, or as auxiliaries during processing to help food achieve specific physical or chemical properties.
Food additives have already begun to play a role in the early stages of food processing. For example, some dough conditioners, such as food-grade magnesium sulfate, are used in the making of bread and pastries to interact with the proteins in flour to improve the stability and extensibility of the dough, making the finished product softer, larger, and more uniform. Sex is better. Similarly, in the production of tofu and soy products, magnesium sulfate is used as a coagulant, which can react with the protein in soy milk to form a stable clot, providing a delicate and elastic taste.
In the middle and late stages of food processing, Food additives are more widely used. Antioxidants, such as rosemary extract, are used in food supplements, food and beverages, fresh meat and even condiments to prevent food from deteriorating due to oxidation. At the same time, natural sweeteners, spices and colorants are also used to improve the taste, flavor and appearance of food and stimulate consumers' appetite. These additives not only make food more delicious but also increase its appeal.
In addition, Food additives are also used for preservation and preservation. Preservatives can prevent food spoilage caused by microorganisms, while antioxidants can prevent or delay oxidative spoilage of food. The application of these additives greatly extends the shelf life of food and reduces food waste.
However, the applications of food additives are not unlimited. During use, relevant laws, regulations and standards must be followed to ensure that the type and dosage of additives comply with regulations. At the same time, it is also necessary to consider its impact on the food itself, such as nutritional value, taste, etc., and the quality of the food cannot be reduced.
In general, the applications of food additives in food processing are diverse and complex. They not only improve the quality and taste of food, but also improve the processing efficiency and preservation of food. But at the same time, we also need to pay attention to their safety and compliance to ensure that the use of Food additives does not cause potential risks to human health.
