Gradually into the late autumn, the sky is dry, and the old problem of smart grandpa's dry and itchy throat has been committed again. Rock sugar stewed sydney pear, autumn fruit soup, freshly squeezed pear juice, confused grandma tried her best to give smart grandpa a clear lung and throat. Looking at the squeezed pear juice, the confused grandmother fell into deep thought...
Smart Grandpa reminds: Many foods will change in form during processing and storage. Stabilizer is a kind of food additives that can make food form and maintain stable form and texture, mainly including gum, dextrin, glycolipids and other sugar derivatives. Generalized stabilizers, may also include coagulants, chelating agents, etc., and more with other functional additives to form a composite additive.
Smart Grandpa reminds: the function of the stabilizer includes the quality improvement of soy products, glutamine transaminases can promote the catalytic crosslinking of soybean protein in soy products, improve its solubility, emulsification and stability; fruit and vegetable hardening, commonly have a variety of calcium salts, such as calcium chloride, calcium lactate, calcium citrate, etc., can be and fruit and vegetable pectin gel, to ensure the hardness and brittleness of fruit and vegetable food.
Smart Grandpa reminds: stabilizers also have a moisturizing effect, propylene glycol can maintain moisture in flour products, improve emulsification and stability; canned deaeration, in canned vegetables and fruits rich in polyphenol oxidase, stannous citrate disodium can be used as an antioxidant to protect the color and flavor of food; chelating, polycarboxylic acid, etc., can prevent decolorization, oxidation, rancidity, turbidity and flavor changes caused by metal ions.
Smart Grandpa reminds: In GB2760-2014, stabilizers and coagulants belong to the same functional category of food additives. However, due to the different mechanisms of stabilizing effect of stabilizers on the food system, they can be added to food as thickeners, emulsifiers and leavening agents at the same time. The safety of food additives comes down to the amount of use and intake. As long as it meets the requirements of the standard, the safety of food additives is guaranteed.
Source/China Medical News