Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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These are the food additives that are used with the purpose to thicken and stabilise various foods like jelly, desert, and candies. The change the texture of a food by forming gel. Typical gelling agents are natural gum, starches, pectin, agar, and gelatin. The provide the food a texture by the formation of gel. Some stabilizers and thickening agent are also gelling agent. These agents are polysaccharide or protein as per their nature.

Propellants are the food additives that are used in foods like carbonated drinks to expel it out of their container. A propellant creates more pressure to liquid food so that it will come out from its container. It is also used in whipped creams. Common propellant includes carbon dioxide, nitrogen, nitrous oxide, propane, and butane. They are also used to reduce the amount of oxygen in contact with the food in the container. Nitrous oxide and carbon dioxide are better propellants as they dissolve in the liquid food and expand during its release from its container.