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

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 i. To improve the keeping quality of the final product.

 ii. To improve the appearance of the product.

 iii. To improve the nutritional value of the product.

The additives might be natural or synthetic. Natural additives are extracted from any natural source like plant, animal, or mineral. Synthetic additives are synthesized by chemical or enzymatic reaction. These synthetic additives might be either identical to any natural compound or a pure synthesized compound. ssss1 gives an idea about the source of different food additives.

The additives might be added directly or indirectly in to food product. When the additives are added with particular intention and mentioned in the food label, they are called direct additives. Sometimes, food materials are exposed to additives by chance during processing, storage, or packaging. They are called indirect additives.

Preservatives are substances which is able to retard the growth of microorganism or able to mask the deterioration caused by microorganism. Preservatives like salt, sugar, herbs, spices, and vinegar are used from centuries [1].