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    Food Additives

    United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Food Regulation Committee: Food additives are non-nutrients that are intentionally added to foods generally in small amounts to improve the appearance, flavor, organizational structure, or storage properties of the food. EU: Food additives refer to any substances that are artificially added to food for technical purposes during the production, processing, preparation, handling, packaging, transportation or storage of food. United States: Food additives refer to substances that are intentionally used, cause or expect to cause them to become food ingredients or affect food characteristics directly or indirectly. China: Food additives refer to artificial or natural substances added to food for the purpose of improving food quality and color, aroma and taste, as well as for the needs of antisepsis, preservation and processing. ""Food Additives"" on Echemi includes: Coating Agent, Preservative, Coloring Agent, Gum Base Agent, Anticaking Agent, Antioxidants, Enzyme, Flour Treatment Agent, Leavening Agent, Bleach, Emulsifier, Food Flavorings, Water Retention Agent, Acidity Regulators, Sweeteners, Stabilizer and Coagulants, Defoamers, Nutrition Supplements, Thickener, Odorants, Colorant, Dispersant. Mainly supply chemical raw materials for food additives.

    Food Antioxidants

    Food antioxidants are food additives that can prevent or delay food oxidative deterioration, improve food stability, and extend shelf life. There are currently more than 150 compounds available as antioxidants. However, food antioxidants require rigorous toxicological testing, and few of them can really be used as antioxidants. Mainly include free radical absorbers, enzyme antioxidants, oxygen scavengers, metal ion chelating agents. "Antioxidants" on Echemi mainly supplies chemical raw materials for food antioxidants.

    Food Flavorings

    ood seasoning refers to food ingredients that are used in small quantities to improve the taste of other foods. The history of food seasoning can be basically divided into the following three generations: single-flavor seasoning, high-concentration and high-efficiency seasoning and compound seasoning. "Food Flavorings" on Echemi mainly supplies raw materials for food seasoning.

    Gum Base Agent

    The gum base is an important part of the gum composition, and its quality is very important. Only a good gum base can produce high-quality gum. There are two types of gum-based raw materials: natural and synthetic. In the early stages of production development, natural gums are mostly used; with the development of production and the advancement of science and technology, synthetic resins are gradually substituted for natural gums. Bubble gum base. "Gum Base Agent" on Echemi mainly supplies chemical raw materials for food gum bases.

    Thickener

    Food thickeners generally refer to macromolecular substances that can be dissolved in water and fully hydrated under certain conditions to form a thick, greasy solution, also known as food glue. It is an important class of food additives that are widely used in the food industry and are used as gelling agents. According to its source, it can be roughly divided into four categories: thickeners made from plant exudate; thickeners made from plant seeds and seaweed; thickeners made from animal raw materials containing protein; natural Substance-based semi-synthetic thickener. "Thickener" on Echemi mainly supplies raw materials for food thickeners.
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