Pigment, also known as pigment, is a substance that can improve the sensory characteristics of food after coloring. According to its nature and source, edible pigments can be divided into two categories: edible natural pigments and edible synthetic pigments.

2, flavor enhancer

Refers to substances that supplement, enhance and improve the original taste or taste of food. Some are called umami agents. The flavor enhancers allowed to be used in China are sodium glutamate, disodium guanylate and disodium 5 '- inosinate, disodium 5 '- flavor nucleotide, disodium succinate and L- alanine.

3, preservatives

Refers to substances that can inhibit microbial reproduction in food, prevent food from spoilage and prolong the shelf life of food. Preservatives are generally divided into acid preservatives, ester preservatives and biological preservatives.

4. Saccharin

The scientific name is o-sulfonyl benzoyl, which is a synthetic sweetener widely used all over the world. Its price is low, and its sweetness is 300 ~ 500 times that of sucrose. Because of the low solubility of saccharin in water, its sodium salt (saccharin sodium) is stipulated in the additive standard of China, and it is bitter in large quantities.

Step 5 bleach

All these substances can produce sulfur dioxide (SO2) and sulfurous acid (H2SO3) when contacting with water. Besides bleaching, it also has antiseptic effect. In addition, because sulfurous acid has strong reducibility, it can consume oxygen in fruits and vegetables, inhibit the activity of oxidase and prevent the oxidative damage of vitamin C in fruits and vegetables.

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