The Chemicals in Food!
Ingredients have been used in a variety of ways for food such as preservation and improving their taste. Nowadays, people want to enjoy a food supply that is nutritious, tasteful and safe. Especially in the area of safety, there are concerns regarding the additives that have been added into food products as the names of chemical compounds are sometimes long and complex. The objective of this blog is to educate the readers about chemicals in food and colour additives about the common ingredients found in everyday food supplies.
Chemical Categorized For Usage in Food Industry
- Preservatives Used in Food Industry
Purpose: Prevent food spoilage from bacteria, molds, fungi, or yeast. It helps to slow or prevent changes in color, flavor, or texture and delay rancidity and maintain freshness.
Applications: Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables
Chemicals involved: Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate and potassium sorbate
- Sweeteners In Food Industry
Purpose: Improve the sweetness of food without adding extra calories.
Applications: Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods
Chemicals involved: Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose and acesulfame potassium
- Emulsifiers in Food Industry
Purpose: It is to allow smooth mixing of ingredients and prevent separation of products. It keeps emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and help products dissolve more easily
Applications: Salad dressings, peanut butter, chocolate, margarine and frozen desserts.
Chemicals involved: Soy lecithin, mono- and diglycerides, egg yolks, polysorbates and sorbitan monostearate
- Stabilizers and Thickeners, Binders, Texturizers
Purpose: They help to produce a uniform texture and improve “mouth-feel”.
Applications: Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams, jellies and sauces
Chemicals involved: Gelatin, pectin, guar gum, carrageenan, xanthan gum and whey
Many of these chemicals such as xanthan gum, ascorbic acid, citric acid and sodium benzoate can be easily purchased in from a Global Food Chemical Distributor such as Tradeasia International Pte Ltd.