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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.

    Flour Treatment Agent

    Flour treatment agents are a class of additives that brighten flour and improve the quality of baked products. The agents mainly include flour bleaching agent, flour gluten agent, flour reducing agent and flour filler. "Flour Treatment Agent" on Echemi mainly supplies raw materials for flour treatment agents.

    Acidity Regulators

    Acidity regulators, also known as pH regulators, are substances used to maintain or change the pH of food. It is mainly used to control acidifying agents, alkaline agents and salts with buffering effect required for food. The effective application of the acidity regulator is mainly controlled by the characteristics required by the food, usually based on organic acids and salts with buffering effect. Because many organic acids are normal ingredients of food or participate in normal metabolism of the human body, they are highly safe and widely used. "Acidity Regulators" on Echemi mainly supplies raw materials for food acidity regulators.

    Colorant

    Food colorant commonly used today include two types: natural and synthetic pigments. Natural pigments are derived from natural products, mainly extracted from plant tissues, and also include some pigments from animals and microorganisms. Synthetic pigments refer to organic pigments made by artificial chemical synthesis methods, mainly made of aniline dyes separated from coal tar as raw materials. "Colorant" on Echemi mainly supplies raw materials for food Colorant.
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