Food additives are non-nutritive substances that are consciously added to foods in small amounts to improve the appearance, flavor and texture or storage properties of the food.
Food additives have greatly promoted the development of the food industry and have been hailed as the soul of the modern food industry, mainly because it brings many benefits to the food industry.
Preservatives can prevent food spoilage caused by microorganisms, prolong the shelf life of foods, and also prevent food poisoning caused by microbial contamination. Another example: antioxidants can prevent or delay the oxidative deterioration of foods to provide food stability and storage, while also preventing the formation of auto-oxidation substances that may be harmful. In addition, it can also be used to prevent enzymatic browning and non-enzymatic browning of foods, especially fruits and vegetables. These have a certain meaning for the preservation of food.
Appropriate use of coloring agents, color-protecting agents, bleaching agents, flavorants, and food additives such as emulsifiers and thickeners can significantly improve the sensory quality of foods and meet the different needs of people.
Appropriate addition of certain food nutrition enhancers belonging to the natural nutrient range during food processing can greatly improve the nutritional value of foods, which is of great significance for preventing malnutrition and nutrient deficiencies, promoting nutritional balance and improving people's health.
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