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  • Tel: +86-21-57935561
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  • Common Food Additives
    Nov 08, 2018

    There are 35 types of food additives in the Chinese Commodity Classification, including flavor enhancers, defoamers, leavening agents, colorants, preservatives, etc., and more than 10,000 kinds of foods containing additives. Among them, the "Food Additives Use Standards" and the Ministry of Health announced that the food additives allowed to be used are divided into 23 categories, a total of more than 2,400, and 364 kinds of national or industry quality standards have been formulated. Mainly acidity regulator, anti-caking agent, antifoaming agent, antioxidant, bleaching agent, leavening agent, base material in gum-based candy, coloring agent, color-protecting agent, emulsifier, enzyme preparation, flavor enhancer, flour Treatment agent, film agent, moisture retaining agent, nutritional supplement, preservative, stabilizer and coagulant, sweetener, thickener, food flavor, processing aid for food industry, and others.

    Preservatives - commonly used are sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid and the like. It is used in the processing of foods such as jams and preserves.

    Antioxidants - similar to preservatives, can extend the shelf life of foods. Commonly used are dimensional C, different dimension C and so on.

    Coloring agents - commonly used synthetic pigments are carmine, amaranth, lemon yellow, indigo and the like. It changes the appearance of the food to enhance appetite.

    Thickeners and stabilizers - can improve or stabilize the physical properties of cold foods and beverages, making the appearance of foods smooth and delicate. They keep frozen foods such as ice creams in a soft, loose structure for a long time.

    The leavening agent - the addition of a leavening agent to some of the candy and chocolate, can promote the carbon dioxide production of the sugar body, thereby playing a role of bulking. Commonly used leavening agents are sodium hydrogencarbonate, ammonium hydrogencarbonate, composite leavening agents and the like.

    Sweeteners - commonly used synthetic sweeteners include sodium saccharin, cyclamate, and the like. The aim is to increase the sweetness.

    Sour agents - some beverages, candy, etc. are often used to adjust and improve the scent effect. Commonly used citric acid, tartaric acid, malic acid, lactic acid and the like.

    Brightener - benzoyl peroxide is the main component of flour whiteners. Chinese foods are allowed to add a maximum dose of 0.06 g/kg in flour. Excessive whitening agents will destroy the nutrition of flour. The benzoic acid produced after hydrolysis will cause damage to the liver. Benzoyl peroxide has been banned as a food additive in developed countries such as the European Union. In May 2011, benzoyl peroxide was also banned as a whitening agent in China.

    Spices - Spices are synthetic, natural, and fragrant. The various flavors of chocolate that consumers often eat, the use of a variety of spices in the production process, making it have a variety of unique flavors