Acids
In order to get food with good color, smell, and taste, food seasoning is indispensable. Acid conditioner is a kind of flavoring agent, also known as a sour agent. Adding sour agents to food can give people refreshing stimulation, play a role in promoting appetite, and have a certain antiseptic effect.
It is generally divided into inorganic acid and organic acid, the commonly used inorganic acid in food is phosphoric acid, the commonly used organic acids are: citric acid, lactic acid, acetic acid, tartaric acid, malic acid, fumaric acid, ascorbic acid, gluconic acid and so on.
Phosphoric acid can replace citric acid and malic acid in the beverage industry, especially in non-fruit beverages where citric acid is not suitable for use. It can be used as a pH regulator in the brewing industry and yeast nutrient solution in yeast factories to promote nuclear growth. It can also be used with antioxidants in animal fat and can be used as a sucrose liquid clarifier in the process of sugar production.
Citric acid exists in plant and animal tissues and milk and is high in citrus fruits. Crystalline citric acid is a white transparent particle or white crystalline powder. Anhydrous citric acid is a colorless crystal or white powder, odorless and sour. Citric acid is the most functional and widely used acidity agent, which has high solubility and a strong chelating ability to metal ions. It is not only used as an acidifier in food but also used as a preservative, antioxidant synergist, pH regulator, and so on. According to the needs of normal production, the maximum dosage of ADI is unlimited.
Lactic acid was first found in yogurt. Lactic acid (50% content) for food can be used as a sour agent in cool drinks, yogurt beverages, synthetic wine, synthetic vinegar, spicy soy sauce, pickles, and so on. Kimchi and sauerkraut made from lactic acid fermentation not only have the function of seasoning but also can prevent the reproduction of miscellaneous bacteria.
Malic acid is more abundant in apples. Its sour taste is soft and long-lasting, it can theoretically replace all or most of the citric acid used in food and beverages, and with the same effect, the average dosage is 8% less than citric acid (mass fraction). In particular, malic acid can effectively improve its fruit flavor when it is used in fruit-flavor food, carbonated beverage, and so on. In the United States, malic acid is constantly being used in new foods. According to the needs of normal production, the maximum dosage of ADI does not need special regulation.
Antistaling agents
Antistaling agent, as its name implies, is a food additive used to keep perishable foods such as vegetables, fruits, and meat fresh. Because of antistaling agents, foods such as ham sausages, sausages, and canned cooked meat sold in supermarkets can maintain their flavor for a long time; because of antistaling agents, we can eat fresh vegetables and fruits transported from other places all the year-round.
The commonly used food antistaling agents are benzoic acid, butyl hydroxyanisole, and dibutyl hydroxytoluene. Among them, butyl hydroxyanisole is a good antistaling agent, which is non-toxic within the standard concentration, and its maximum dosage in food should not exceed 0.2 g / kg in terms of fat, and its antioxidant effect is 10% higher than that of 0.01% when the dosage is 0.02%. As a fat-soluble antioxidant, butyl hydroxyanisole is suitable for fatty food and fat-rich food. Because of its good thermal stability, butyl hydroxyanisole can be used under the condition of frying or baking.
In recent years, the research of natural antistaling agents has attracted great attention from scientists all over the world, and a large number of natural antistaling agents are generally welcomed by people, such as tea polyphenols, natural vitamin E, polylysine, chitosan, and so on.
Preservatives
Food preservatives can inhibit microbial activities and prevent food from spoilage, thus prolonging the shelf life of food. The vast majority of beverages and packaged foods often have to add food preservatives if they want to be preserved for a long time. As it is related to people’s health, food preservatives are the most restricted among all kinds of preservatives.
Commonly used preservatives are benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate, and so on. In recent years, preservatives in food have begun to develop in the direction of safety, nutrition, and non-pollution, such as glucose, oxidase, protamine, lysozyme, lactic acid bacteria, chitosan, pectin decomposition, and other new preservatives have appeared.
For example, foods are seen in the market usually add preservatives such as potassium sorbate and sodium benzoate, these two most widely used preservatives are generally excreted with urine and do not accumulate in the human body.