Views: 0 Author: Site Editor Publish Time: 2021-06-02 Origin: Site
The food acid regulator is edible when added to food. In addition to adjusting the pH of the food, controlling the acidity, and improving the flavor, the food acid regulator has many other functional properties. Its effective application is mainly controlled by the required characteristics of food, usually organic acids and buffering salts. In addition, since many organic acids are normal components of food or participate in normal human metabolism, food acid regulators are highly safe and widely used.
This passage is going to talk about the followings of the characteristics of food acid regulator:
1. What is food acid regulator?
2. Functions of food acid regulators
3. Applications of food acid regulator
Have you heard of what is a food acid regulator? Do you know why food acid regulators are used? Various food additives play a diverse role in food. For example, preservatives can prevent corruption.
Food acid regulator is a kind of food additives. In International 2760, the first category of food additives is acidity regulator that adjusts the acidity of food. Food acid regulators are also called acidulants and food sour agents. Acid regulators are also called acid flavoring agent or pH regulators, which are substances used to maintain or change the pH of food. The sour noodles added are the acidity regulators. It is mainly used to control the acidulants, alkalis and salts with buffering effect required by food. With the progress of society, a single acidity regulator can no longer meet the needs of new products that are constantly updated. Therefore, a compound acidity regulator has appeared. In addition to the function of the acid flavoring agent, the role of the compound food acid regulator is to maintain moisture, increase nutrition, improve taste and extend food shelf life or other functions.
Food refers to various finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and medicine. Food has five basic components: sour, sweet, bitter, fresh, and salty. It also has physiological sensations such as numbness, spiciness and astringency. Generally, the tip of the tongue is the most sensitive to sweetness, the sides of the tongue are sensitive to sourness, and the tip of the tongue to the sides of the tongue are salty Sensitive, the root of the tongue is more sensitive to bitterness, and usually the lowest aqueous solution concentration at which the average person can feel the taste substance is the threshold. The purpose of using food sour agents is to adjust the taste of food, so that the taste that our tongue can feel is more delicious.
Food additives are mainly used in food production and preservation. Food additives are mainly used in food production and preservation. Food sour agents are mainly used to adjust the pH of food and preserve food.
Natural food sour agents are very common. A fruit, herbal, or dairy product used to change the flavor of food to reduce the over-sweet taste or the strong heat of spicy ingredients. Sour agents are commonly used in various foods and curries in Middle Eastern cooking. Some typical food acid regulator promoters include: fruits such as okara, lemon, lime, mango and tamarind. In addition, tomatoes, vinegar and yogurt are also considered a kind of food sour agent. The functions of food sour agents are varied. When making yogurt, the yogurt is made into a sour component by using a lively acid culture. As the yogurt becomes sour, it begins to form small water droplets on the surface of the yogurt. An increase in the amount of water indicates an increase in the intensity of sourness. When the yogurt reaches the desired level of sourness (which can be determined by tasting), put the yogurt in the refrigerator to maintain the desired flavor and intensity.
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