Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн
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➢ We should decrease the amount of consumptions of packed food items which contain lots of additives.
➢ We should buy certified food items which have been legally approved by FDA.
➢ We should read instructions given on food label before consuming them.
1.5 Classification of Food Additives
Food additives can be classified into many types [45–51], such as follows:
1 1. Acidity regulator:• Acidity regulators are those substances which are used for controlling the pH of food for the stability [35].• Types of acid regulators include acidity regulator, buffer, and acidifier.• Examples: sorbic acid, benzoic acid, and acetic acid.
2 2. Anti-caking agent:• These substances are used to prevent formation of lumps in dairy products.• Types of anti-caking agents are dusting agent, antisticking agent, and dusting agent.• Examples: baking powder, milk powder, table salt, icing sugar, and cake mixes.
3 3. Bulking agent:• These substances increase the bulk of food without changing its taste.• Bulking agents include fillers.• Examples: glycerin, polydextrose, and pectin.