2, antioxidants-similar to preservatives, can extend the shelf life of food. Commonly used are dimensional c, different dimensional c and so on.
3, colorants-commonly used synthetic pigments are carmine, amaranth, lemon yellow, indigo and so on. It can change the appearance of food and enhance appetite.
4. Thickeners and stabilizers-can improve or stabilize the physical properties of cold drinks and make food look smooth and delicate. They can keep frozen foods such as ice cream soft for a long time.
5, leavening agent-some candy, chocolate added leavening agent, can promote sugar to produce carbon dioxide, thus playing a role in bulking. Commonly used leavening agents are sodium bicarbonate, ammonium bicarbonate and composite leavening agents.
6, sweeteners-commonly used synthetic sweeteners are saccharin sodium, sodium cyclamate and so on. The purpose is to increase sweetness.
7. Sour-some drinks, sweets, etc. Sour agents are often used to adjust and improve the flavor effect. Commonly used are citric acid, tartaric acid, malic acid and lactic acid.
8, whitening agent-benzoyl peroxide is the main component of flour whitening agent. The maximum allowable dosage of China food in flour is 0.06g/kg. Excessive whitening agent will destroy the nutrition of flour, and benzoic acid produced after hydrolysis will cause damage to the liver. Developed countries such as the European Union have banned benzoyl peroxide as a food additive. 20 1 1 May, China also banned benzoyl peroxide as a whitening agent.
9, spices-spices are synthetic, but also natural, with a lot of fragrance. Chocolate with various flavors that consumers often eat is widely used in the production process, which makes it have a unique flavor.