Food additives refer to the improvement of the aroma, color and quality of foods, and the addition of natural and synthetic substances to foods for preservation, processing and preservation. They can increase the variety and color of foods, facilitate food handling and preservation, and satisfy different markets. Demand to maintain the nutritional value of the food itself. Functional food additives are development resources for health foods and fortified foods. Functional food additives are classified in different categories and their main functions and characteristics will vary.
According to the use, it is divided into flavors and fragrances, coloring agents, sweeteners, sour agents, fresheners, emulsifiers, thickeners, preservatives, antioxidants, and nutritional supplements.
Some natural extracts or natural products produced by fermentation are not additives. They can be eaten directly as food. However, they are different from ordinary foods and have special physiological functions. They can be added in functional foods. Healthy food.
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