Tips For souring agents for food additives
At present, food safety affects the hearts of all Chinese, and food additives are the focus of many people's attention, so what special effects do food additives have? Today let's continue with the special edition of food additives!
What is a sourdough?
Acidulants are food additives that give food a sour taste and control the growth of microorganisms, and are a type of acidity regulators. The main seasoning in sour food has the effect of increasing appetite and promoting digestion and absorption. In addition to adjusting the sour taste, it also has the effects of increasing acidity, improving food flavor, inhibiting fungi (antiseptic), preventing browning, buffering, chelating and so on.
Types of souring agents
Sour taste agents are divided into two categories according to their composition: organic acids and inorganic acids.
The main naturally occurring organic acids in food, such as citric acid, tartaric acid, malic acid, fumarate, ascorbic acid, lactic acid, gluconic acid, etc.; inorganic acids have phosphoric acids and the like.
Sour taste agents can be divided into the following categories according to their sour taste:
(1) Pleasant: citric acid, ascorbic acid, gluconic acid, l-malic acid;
(2) with a bitter taste: dl-malic acid;
(3) With astringent taste: tartaric acid, lactic acid, fumarate, phosphoric acid;
(4) Pungent odor: acetic acid;
(5) Umami: Glutamic acid.
The situation of sour taste agents in our country
China has now approved the use of acidulants: citric acid, lactic acid, phosphoric acid, tartaric acid, malic acid, metatartaric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium carbonate, sodium citrate, potassium citrate, trisodium bicarbonate, monosodium citrate and so on.
What are the uses? - Take a chestnut!
Take citric acid, for example
Citric acid is an important organic acid, also known as citric acid, colorless crystals, often containing a molecule of crystalline water, odorless, has a strong sour taste, easily soluble in water.
It is commonly used in the manufacture of various beverages, soft drinks, wine, candy, snacks, biscuits, canned juices, dairy products and other foods. In all organic acid markets, citric acid has a market share of more than 70%, flavoring, and can also be used as an antioxidant in edible oils. At the same time, it improves the sensory properties of food, enhances appetite and promotes the digestion and absorption of calcium and phosphorus substances in the body. Citric acid anhydrous is used in large quantities in solid beverages. Citric acid salts such as calcium citrate and iron citrate are fortified agents that require the addition of calcium and iron ions in some foods. Citric acid esters such as triethyl citrate can be used as non-toxic plasticizers, plastic films for food packaging, and are acidulants and preservatives in the beverage and food industries.
Some small suggestions
First, when buying something in the supermarket, be sure to develop the habit of turning over to see the "back". Try to buy foods with few additives.
Second, choose foods with low processing degree. When buying food, try to choose foods with low processing. The higher the degree of processing, the more additives there are.
Third, "know" after eating. I hope that everyone will eat it after knowing what kind of additives are contained in food.
Don't go straight to bargains – there's a reason for being cheap, and behind the price war, there are food processing industries operating in the dark.
Fifth, have the spirit of "simple doubt". "Why is the color of this Mingtai roe so beautiful?" "Why is this hamburger so cheap?" With the spirit of "simple doubt", when it comes to selecting processed foods, the truth will naturally appear.
Nutrition sister said
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