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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 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.

Anticaking Agent

Anti-caking agents, are food additives used to prevent granular or powdered foods from agglomerating and agglomerating, keeping them loose or flowing. Five anti-caking agents currently allowed in China are potassium ferrocyanide, sodium aluminosilicate, tricalcium phosphate, silica and microcrystalline cellulose. Other countries permit use of aluminum silicate, calcium aluminum silicate, calcium silicate, calcium stearate, etc. "Anticaking Agent" on Echemi mainly supplies chemical raw materials for food anti-caking agents.


Food emulsifier: A food additive that can significantly reduce the interfacial tension between oil and water after being added to food, so that incompatible oil (hydrophobic substance) and water (hydrophilic substance) form a stable emulsion. The classification of food emulsifiers is generally divided by the structure of hydrophilic groups, that is, according to the type of ions: ionic emulsifiers and nonionic emulsifiers. There are also classifications based on the relative strength of the emulsifier's hydrophilicity and lipophilicity, with (O / W) emulsifiers and lipophilic emulsifiers. "Emulsifier" on Echemi mainly supplies raw materials for food emulsifiers.
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