1, Thickener
Thickener can increase the viscosity and taste of food, and is usually used in the processing of condiments, jams, sausages, and other foods. Common thickeners include gelatin, pectin, carboxymethyl cellulose, etc.
Gelatin is a natural polymer material derived from animal bones and gums, which has the advantages of non deformation, high transparency, non filtration, acid and alkali resistance, and is generally used to make candies.
Pectin is a natural high molecular weight substance derived from plants, which has the advantages of strong water solubility, colloidal solubility in water, and high viscosity. It is generally used to make jam.
Carboxymethyl cellulose is a chemically modified substance from cellulose, odorless and colorless, which can increase the viscosity of food. It is generally used to make frozen food.
2, Emulsifier
Emulsifier is a substance that can mix water and oil and is commonly used in the production of dairy products, candies, cakes, and other food products. Common emulsifiers include lecithin, fatty acid glycerides, etc.
Lecithin is a natural substance derived from eggs, which has good emulsifying properties and surface activity. It is generally used in the production of dairy products such as milk powder and ice cream.
Fatty acid glycerides are chemical substances formed by the esterification of fatty acids and glycerol, which can stabilize food emulsions and are commonly used in the production of foods such as cakes and salad dressings.
3, Stabilizer
Stabilizers can increase the stability and maintain the quality of food, and are commonly used in the processing of dairy products, beverages, seasonings, and other foods. Common stabilizers include carboxymethyl cellulose, gelatin, phosphate, etc.
Carboxymethyl cellulose and gelatin have been introduced in thickeners and will not be elaborated here.
Phosphate is a food grade chelating agent that can stabilize trace elements in food and prevent their oxidation and spoilage. It is commonly used in the production of foods such as butter and meat products.
4, Antioxidants
Antioxidants can inhibit oxidation reactions in food, and they are mainly used in oily and easily oxidized foods. Common antioxidants include vitamin C, vitamin E, sorbitol, etc.
Vitamin C can inhibit the oxidation reaction of fatty acids and is commonly used in the production of oil and meat products.
Vitamin E is a natural antioxidant that can stabilize the nutritional content of food and is commonly used in the production of foods such as fats and peanut butter.
Sorbitol, on the other hand, is a natural substance derived from plants and has strong antioxidant properties. It is commonly used in foods such as fruit juice that are prone to oxidation.
The above are the common types and uses of food chemical raw materials. In the production process, special attention should be paid to the amount and safety of food additives used to ensure the quality and safety of food production.