Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers

Chan, Pak Nam Albert

doi:10.1007/978-3-642-36605-5_38

Cited by 8 publications

(4 citation statements)

References 58 publications

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“…They have a significant water-binding property and are dispersible in water. When a gum ball is submerged in water, it instantly changes its rheology by either gelling or becoming more viscous [90,91]. A high aqueous viscosity in food enhances volume, inhibits the formation of ice crystals, and promotes water or moisture retention, particle suspension, emulsion, and foam stability.…”

Section: Texturizersmentioning

confidence: 99%

“…The unique physical properties of these colors are derived from their chemical composition, which is CH2OH-NH2. The chemical structure of the blended food colorants is responsible for their color properties, which are distinct and diverse [20,91]. The blending of primary and secondary colors is an important step in the production of food coloring.…”

Section: Food Colorsmentioning

confidence: 99%

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Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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Food incorporates a diverse array of nutrients, some of which are deliberately added for functional purposes, while others occur naturally in certain food items. When these compounds are present in processed foods, they are categorized as “food additives.” Regulatory oversight stipulates that each food additive must demonstrate a beneficial and justifiable function to validate its inclusion. Food additives are commonly utilized to achieve desirable objectives, including improved food preservation, elevated nutritional value, augmentation of functional attributes, facilitation of processing, and heightened consumer appeal. Regulatory frameworks strictly prohibit the use of food additives to deceive consumers or conceal food damage or deterioration. Moreover, the application of food additives is proscribed in circumstances where cost-effective, high-quality production methods can yield equivalent outcomes. Furthermore, the burgeoning awareness of the health benefits offered by specific dietary constituents has led to the commercial introduction of a wide spectrum of innovative food additives. Notably, many food additives have natural counterparts, and the commercial production of novel compounds utilizing natural resources continues to expand. This chapter furnishes an integrated perspective on the functionalities of food additives, centering on an exploration of their function and chemical properties within the realm of food.

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Section: Texturizersmentioning

confidence: 99%

Section: Food Colorsmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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“…, natural and artificial. 42,43 Natural food additives are compounds that are naturally or originally present in food such as ascorbic acid (vitamin C), beta carotene (extracted from fruits), saffron, monosodium glutamate (MSG), etc . These are extracted to be employed in other foods for various purposes.…”

Section: Food Additives and Their Associated Toxicitymentioning

confidence: 99%

“…Food additives are categorized into numerous groups based on their function which include nutritive additives, preservatives, acidity regulators, emulsifiers, stabilizers, sweeteners, processing agents, thickeners, and sensory agents (as listed in Table 1) (Council Regulation (EC) 1333/2008). 9,43 The nutritional additives are used to restore or reinstate the nutrients, deteriorated or destroyed during the food production process, and then improve and maintain their nutritional value by adding the required nutrients into the food. Also, certain processing agents are added to foodstuffs that aid in the process of food manufacturing, maintain/enhance the consistency and quality of food, and easy transportation or packaging of foods.…”

Section: Food Additives and Their Associated Toxicitymentioning

confidence: 99%