Views: 0 Author: Site Editor Publish Time: 2021-05-24 Origin: Site
Food acid regulators or food sour agents are additives added to food to change or maintain pH (acidity or alkalinity). They can be organic or inorganic acids, bases, neutralizers or buffers. Food acid regulators are represented by their E value, such as E260 (acetic acid), or simply "edible acid". Commonly used food acid regulators are citric acid, acetic acid and lactic acid.
This passage is going to talk about the followings of food acid regulator:
1. What is food acid regulator?
2. Natural 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.
If you are serious about healthy eating, you might check for additives on food labels. Generally speaking, food acid regulators, emulsifiers, gums, thickeners and natural colors are all harmless. Pigments, flavors, and flavor enhancers give foods better color, fragrance and taste. Water retention agents can make meat better. The taste of the product becomes tender, etc. The use of food additives can greatly improve the quality of the food, and it is more acceptable to consumers. Food acid regulator is a kind of food additive. As long as it is added appropriately, it is very safe. It can also adjust the taste of food and prevent food from spoiling. It is also a necessary tool for food.
Food acid regulators are very common, natural and safe food additives. With the continuous development of technology, the types and formulas of acidity regulators are constantly being developed.
The effective application of food sour agents is mainly controlled by the required characteristics of foods, usually organic acids and buffering salts. In addition, since many organic acids are normal components of food or participate in normal human metabolism, food sour agent are highly safe and widely used. There are many varieties of acidity regulators approved for use in my country. However, there is still a certain gap compared with similar varieties licensed for use abroad. The main reason is the lack of various organic acid salts. However, the current important thing is to strengthen food sour agent application development. We should try our best to use existing varieties to develop popular foods with different flavor characteristics for different food materials.
The selection of food acid regulator should conform to people's conventional habits, and the type, proportion and total acidity of the acidity agent should be determined according to the flavor characteristics of the food. Here are some precautions for using food acid regulators:
Most of the sour agents ionize H+, which can affect the processing conditions of food, interact with food materials such as cellulose and starch, and interact with other food additives. It is necessary to design the process (conditions and time) of adding sour agent in the food processing technology, otherwise it will have adverse consequences.
When using a solid food acid regulator, consider its hygroscopicity and solubility in order to adopt appropriate packaging and formulation.
In addition to affecting the flavor of the sour agent, anions can also affect the flavor of the food. As mentioned above, hydrochloric acid and phosphoric acid have a bitter and astringent taste, which will deteriorate the flavor of the food. Sour anions often cause food to produce another flavor, called side flavor. Generally, organic acids have a refreshing sour taste, while inorganic acids are generally not very palatable.
Sour agents are irritating to a certain extent and may cause digestive system diseases. Do not put too much.
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