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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.

    Enzyme

    Enzymes are made of animals, plants, fungi, etc., with or without the addition of auxiliary materials, and contain specific biological active ingredients (including polysaccharides, oligosaccharides, proteins and peptides, amino acids, vitamins) prepared by microbial fermentation The product. Its biologically active ingredients include various nutrients provided by plant raw materials and microorganisms and plant-based functional chemical ingredients in natural plants, as well as some physiologically active substances produced by fermentation, including amino acids, peptides, vitamins, polysaccharides, and polyphenols , Flavonoids, alcohols, esters, enzymes, mineral elements, organic acids and various probiotics. "Enzyme" on Echemi mainly supplies raw materials for enzymes.

    Water Retention Agent

    Food water retention agent is simply a mineral salt. Phosphoric acid is extracted from phosphate rock, and then various phosphates are generated according to the acid-base neutralization reaction. Its main component is phosphorus, which is widely present in various living bodies and is one of the substances that maintain normal life activities. The application range of water retention agent is wide, such as meat processing, aquatic product processing, frozen conditioning food processing, and catering ingredients, such as meatballs, beef and mutton slices, kebabs, etc. "Water Retention Agent" on Echemi mainly supplies raw materials for food water retention agent.

    Odorants

    Food odorants refer to food additives whose main purpose is to improve, increase and imitate the aroma and flavor of food, including food flavors and flavors. Among them, edible flavor is the most versatile food additive. It is a volatile aromatic substance and can be divided into three categories: natural flavor, natural flavor and artificial flavor. "Odorants" on Echemi mainly supplies raw materials for food odorants.
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