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

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8 8. Stabilizers:• Stabilizers are used for maintaining uniform dispersion of more than one component in a food and it also gives suitable texture. They are not true emulsifiers but helps in stabilizing emulsions. These are used in jams, gellies, etc.• Types of stabilizers are foam stabilizers, colloidal stabilizers, and emulsion stabilizer.• Examples: polysaccharides, starch, and proteins like gelatin.

9 9. Preservatives:• Preservatives protect food from deterioration caused by microorganisms. It prevents food from spoiling and also stops the growth of microbes.• Types of preservatives: fungistatic agent, antimycotic agent, antimicrobial synergist, bacteriophages control agent, antimould, and antirope agent.• Examples:- Benzoic acid: it increases the shelf life and protect from microorganism. Soft drink, beer, and acidic foods contain benzoic acid.- Sulfites: Fruit-based pie fillings and dried fruits are the examples of- where sulfites are found.- Nitrites: it helps in preserving the color in meat and dried fruits.