The types of food additives allowed to be used in meat products include: coating agents, preservatives, color-protecting agents, anti-caking agents, antioxidants, coagulants, leavening agents, emulsifiers, moisture retaining agents, etc.
Coating agent: A type of substance that can form a thin film after covering the surface of food, which can prevent microbial invasion, inhibit water evaporation or absorb and regulate food respiration.
Preservatives: A type of food additive that can prevent spoilage caused by microorganisms and extend the shelf life of food. Because it also prevents food poisoning caused by the reproduction of microorganisms, food additives preservatives are also called an antimicrobial agent. Its main function is to inhibit the reproduction of microorganisms in food.
Color protectant: a type of food additive that does not have color itself, but can produce color in food or improve the color of food (such as strengthening or protecting). It is also called color-developing agent or color-presenting agent. The color-protecting agent itself is colorless, but it can react with pigments in food to form a new substance.
Anti-caking agent: A type of food additive that prevents powdery or crystalline food from aggregating and clumping to keep it flowing freely. The basic characteristics of anti-caking agents are good dispersion, large surface area, high specific volume, and fine particles. Some are microporous and can absorb moisture, thereby preventing food from clumping. Commonly used anti-caking agents include silica gel, calcium silicate, sodium aluminum silicate, calcium magnesium carbonate, calcium stearate, magnesium stearate, dicalcium phosphate, anhydrous disodium phosphate, etc. Different anti-caking agents are suitable for different foods, such as anhydrous disodium phosphate for sugar, potassium ferrocyanide for table salt, calcium silicate for baking powder, etc.
Antioxidants: A type of food additive that can prevent or delay the oxidative deterioration of food, improve food stability and extend the storage period. Oxidation will not only deteriorate the oils and fats in the food, but also cause the food to fade, change color, and destroy vitamins, thereby reducing the sensory quality and nutritional value of the food, and even producing harmful substances and causing food poisoning.
Coagulant: A type of substance that can stabilize the structure of food and enhance the viscous solid content. Food additives include coagulants that coagulate proteins and hardeners that prevent fresh fruits and vegetables from softening.
Leavening agent: a type of substance that is decomposed by heat to produce gas during processing, causing the product to rise and form a dense porous structure, thereby making the product puffy, soft osweer crispy. Leavening agents, also known as expanding agents, loosening agents or baking powder, can not only improve the sensory quality of food, but also facilitate the digestion and absorption of food.
Emulsifier: A type of substance that can improve the surface tension between various constituent phases in an emulsified system and form a uniform dispersion or emulsion. It is also called a surfactant. Or it can be expressed as a food additive that converts complementary miscible liquids into a uniformly dispersed phase (emulsion). Adding a small amount can significantly reduce the interfacial tension of the oil and water phases and produce an emulsification effect. Contact Bakechem emulsifier manufacturer for more detailed product lists.
Moisture retaining agents: A class of food additives that help maintain stable moisture levels in foods. It mostly refers to phosphates with high water holding capacity used in meat and aquatic products, such as disodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium pyrophosphate, Calcium dihydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium dihydrogen pyrophosphate, etc. Because phosphates can increase the pH value of meat, chelate metal ions in the meat, increase the ionic strength of the meat, dissociate some meat proteins, and maintain the maximum moisture content of the meat products, thereby increasing the binding force and tenderizing the meat. Maintain more nutrients. Moisture retaining agent is an important additive for meat products, especially minced meat, sausages, meat fillings, etc. Soybean protein also has good water-holding properties and can be used as a functional ingredient that helps meat products retain water, tenderize them, and absorb oil. Adding soy protein concentrate, textured protein or isolated protein to meat products can achieve good results, not only reducing costs, but also improving taste quality.
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