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

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4 4. Antioxidants:• These additives prevent spoiling of food by oxygen.• Types of antioxidants: antioxidant synergist and anti-browning agent.• Examples: vitamin C, vitamin E, polyphenols, and zinc.

5 5. Color retention agents:• These agents are used to maintain and retain the color of food.• Types of color retention agent are color stabilizer, color fixative, and color adjunct.• Examples: sodium nitrite, citric acid, EDTA, and sodium nitrate.

6 6. Emulsifiers:• These substances are used to form uniform emulsion of more than one phase in a food. They help oil and water to remain mixed together, like in mayonnaise and ice creams.• Types: plasticizer, dispersing agent, clouding agent, crystallization inhibitor, suspension agent, and surface active agent.• Examples: egg yolk, agar, albumin, and alignates.

7 7. Flavors:• These additives are used to give characteristic taste or smell to the food.• Flavors can be naturally derived ingredients or artificially synthesized.• Examples: citric acid, acetic acid, and ethylvanillin.