What are the common food additives

1, coloring agents

Also known as pigments, is to make food coloring to improve its sensory properties of a class of substances. Food coloring according to its nature and source, can be divided into edible natural pigments and edible synthetic pigments two categories.

2, flavor enhancers

It is to supplement, enhance, improve the original taste or flavor of food substances. Some are called flavor or taste agent. China allows the use of flavor enhancers are monosodium glutamate, - guanosine acid disodium and 5'-inosinic acid disodium 5'-presenting nucleic acid disodium, disodium succinate and L-alanine.

3, preservatives

is the ability to inhibit the reproduction of microorganisms in food, to prevent food spoilage, extend the shelf life of food substances. Preservatives are generally divided into acid preservatives, ester preservatives and biological preservatives.

4, saccharin

The scientific name is o-sulfonyl benzoyl, is a synthetic sweetener widely used in countries around the world, inexpensive, sweetness, its sweetness is equivalent to sucrose 300 to 500 times, due to the saccharin in the low solubility in water, so the Chinese additive standards provide for the use of its sodium salt (saccharin sodium), the amount of time when the presentation of a bitter taste.

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5, bleach

These substances can produce sulfur dioxide (SO2), sulfur dioxide in water to form sulfurous acid (H2SO3). In addition to the bleaching effect, but also has an antiseptic effect. In addition, because of the strong reducing sulfurous acid, can consume the oxygen in the organization of fruits and vegetables, inhibit the activity of oxidative enzymes, can prevent the oxidative destruction of vitamin C in fruits and vegetables.

Baidu Encyclopedia - Food Additives