Views: 0 Author: Site Editor Publish Time: 2021-06-09 Origin: Site
Food grade chemicals. Food grade refers to chemicals that do not contain heavy metals that are harmful to the human body. They can be used to process food. The alkali used at home usually contains a certain amount of sodium chloride, and the purity is at most industrial pure. This grade is chemically pure, but there are no harmful substances in it and can be used to process processed food, so it can be food grade. Food coating agent are composed of food grade chemicals.
This passage is going to talk about the followings of food coating agent:
1. The concept of food processing coating
2. Functions of food coating agents
3. Food coating agent- used for edible film/coating and food packaging
Food processing coating is a kind of food additives.
The main purpose of the coating is to prevent degradation due to environmental conditions (temperature, O 2, relative humidity, etc.) and substances such as flavoring agents, coloring agents, antimicrobial agents, antioxidants and other biologically active compounds, and to increase their solubility, dispersibility and wettability, which helps to incorporate it into different foods when developing new products. Coating is defined as a thin layer or shell used to prepare nanoparticles and particles or to produce a layer that encapsulates food, such as seeds, fruits, cheese or other foods, to extend its shelf life. Biologically active substances represent the alternative use of by-products and wastes in the food industry, which meet the requirements of sustainable product development in the preparation of functional foods.
Food coating agents have different functions. They are used to limit the product's contact with the environment, change the barrier of food functionality, and help control surface moisture, thereby preventing food from caking, sticking or disintegrating.
The main materials used as coatings in solid foods are monosaccharides and disaccharides, modified starches, polyols, silicates and other moisture-proof coatings.
New technologies now include the development of edible food coating agents. These act as layers that limit the gas exchange between the food and the environment, thereby creating an improved atmosphere. Edible coatings are mainly composed of polysaccharides and/or proteins. These proteins and/or proteins have limited control over gas exchange, while lipids limit the loss of water. In addition, in order to improve its protective effect and control release, nanostructured systems have been used; for example, these nanocomposite materials including organic and inorganic materials have a wide range of possibilities, and these possibilities need to be explored to extend the Shelf life, safety and minimum safety of processed food, or reduce energy by refrigeration and the use of plastic polymer packaging, thereby reducing pollution. Edible coatings can be used to prepare by-products such as peels, seeds and wastes of fruit pulp rich in antioxidants, pigments, volatile compounds, and antimicrobial substances.
The thin layer of material that blocks food moisture, oxygen and solutes is called an edible film. These materials can be the entire food coating or can be sealed as a constant layer sandwiched between food elements.
Edible films can be customized into food coating films and unsupported films, and are expected to be used as gas aroma buffers together with food. Nevertheless, the technical details required to produce films for food are still quiet. In recent years, since edible films and coverings are superior to artificial films, edible films and coverings have received widespread attention. Compared with traditional synthetic materials, the main advantage of edible film is that it can be eaten with packaging products, which is also environmentally sustainable. The films are expected to be more prone to degradation than polymeric materials, as they are definitely made of renewable and edible ingredients. Films can improve the organoleptic properties of the packaged food provided, and they contain many ingredients (flavors, colors and sweeteners).
