FOOD ADDITIVE
PRESERVATIVE
Potassium Sorbate
It’s widely used as a preservative in foods, drinks, and personal care products. It is an odorless and tasteless salt synthetically produced from sorbic acid and potassium hydroxide. Potassium sorbate prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi.
Sodium Acetate
Sodium acetate can prevent bacteria cultivation in a wide range of acidic region. It also functions as a buffer as well. When used to add sour taste to food, acetic acid is generally selected, but combination of sodium acetate and acetic acid can make the taste mild.
Sodium Diacetate
Sodium diacetate is sodium acetate with slight flavor of acetic acid.It is used as a sour agent and pH regulator.
Sodium diacetate is a fungicide and bactericide registered to control molds and bacteria, and thus prevent spoilage, in stored grains.
Sodium Lactate Powder
In meat, poultry and seafood products, sodium lactate is used to improve microbial stability, enhance flavor, increase shelf-life and reduce moisture loss.
Sodium lactate powder does not effect on food taste, odor, flavor and appearance. Its special saline taste actually enhances the flavor of the meat products.
Sodium lactate powder extend food shelf life by inhibiting the microbial growth and reducing the water activity of the product to keep food preservation. Its preservative effect not affected by product’s pH. It is high temperature resistance, it will not reduce the preservation effect under high-temperature cooking.
Sweetener
Acesulfame K
Acesulfame potassium is a no-calorie sweetener that is used in foods and beverages to provide sweetness without the added calories contained in sugars.
D-Xylose
D-Xylose is a sugar widely used as a diabetic sweetener in food and beverage.
Erythritol
Within the food sector, erythritol is mainly utilized as sweetener to balance the finished product with regard to its sensory characteristics, such as flavor, color, and texture. Erythritol can therefore be used to produce no-sugar added, reduced-sugar, or sugar-free alternatives.
Trehalose
Trehalose, classic sweetener, is only half as sweet as table sugar. It protects foods from drying out, starch-containing products from going stale, and fruits and vegetables from discolouring. It also suppresses ice crystal growth in frozen foods, reducing food loss.
Sodium Saccarin
Sodium saccharin is the solid form of the artificial sweetener saccharin. Saccharin is non-nutritive and is used to add sweetness to beverages and foods without the calories or detrimental effects of consuming sugar.
Dextrose Monohydrate
Dextrose Monohydrate can be used as nutritional supplement and sweetener in food such as in confectioneries, cakes, beverages, biscuits, cookies, jams, jellies, and honey products.
Food additive in other applications
Sodium Nitrite
Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs. Nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage. Nitrite also gives cured meats their characteristic color and flavor.
Trans-glutaminase (Meat Glue)
Transglutaminase enzyme in order to improve the properties of final products.
Transglutaminase is an enzyme naturally present in the majority of organisms tissues and involved in various biological processes.
This enzyme catalises the formation of covalent bonds between the aminoacids Glutamine and Lysine of distinct types and origins of proteins such as: caseins, myosins, soya globulins, glutens, actins, etc.
Its crosslinking property is widely used to improve the physical and functional properties of food products.
Sodium Erythorbate
For Processed Meat
Sodium erythorbate is used primarily to bring out a nice red color in sausage, ham, bacon and other cured meat products or fish products as it can accelerate the reduction of nitrite & nitrate to nitric oxide which generates the pink colour in meat.
For Fresh Meat
It can prolong color stability and extend its shelf life.
It is always be added together with curing salt (nitrites/nitrates). Potassium or sodium salts of nitrate and nitrite act as a curing agent while sodium erythorbate accelerates the rate of curing by cutting down the processing time.
For Fruit & Vegetables
It functions as an antioxidant to keep the freshness and flavor by inhibiting the browning by scavenging oxygen and by reducing quinones back to polyphenol compounds.
It is used by spraying or dipping fruit and vegetables in an aqueous solution of sodium erythorbate.
Xanthan Gum
Xanthan gum is a popular food additive that’s commonly added as a thickener or stabilizer.
Many dressings, sauces, and non-dairy milk alternatives, for example,
rely on these properties to prevent separation and increase the thickness of the product.
