CenturionBeauty

Food additives are chemical syntheses or natural substances that affect food quality , color, fragrance and taste as well as the needs of anti -corrosion and processing technology. In the wake of rapid growth of the food sector, food additives have become an essential component of the food industry of today, and have become an important driver for technological progress in the food industry and technological innovation.

Here are some of the most common classifications:

A.Sweeteners - Thaumatin and Sucralose, Stevia. Monk Fruit, Erythritol. Neotame.

B.Enzyme: Neutral Protease, Bromelain, Amylase, Lactase, Chymosin, Catalase, etc.

C.Colorant: Phycocyanin, Carmine, Sodium copper chlorophyllin, carotene, etc

D.Cooling agent: WS23, Menthol, WS-3, WS-5 and WS-12. Menthyl Lactate, etc.

1.Thaumatin

Thaumatin is a natural food sweetener that is undergoing a promising development. Performance: The powder is creamy to white in color and odorless. The sweet taste is refreshing, without smell, and has a long duration. It's extremely sweet. Its sweetness is 1600 times the average sucrose, however it is contingent on the dilution concentration: 0.00011 is 5500 ~ 8000 times: 0.001 is 3500 times, 0.01 is 1300 times, and 0.02 is 850 times. The pH value of the solution is 1.8-10. The pH value is approximately the electric point. 11. It is a protein, and it can lose its sweetness through heating. The sweetness in high concentration of salt solution is decreased. It is easy to dissolve in water. It is possible to mix it with sugar sweeteners to enhance flavor and taste. Sneak a peek at this website to discover additional info about cosmetic raw materials.

2.Sucralose

Sucralose powder is a powerful -power sweetener. It is stable against temperatures, light and pH. It is readily soluble water as well as ethanol and methanol and slightly soluble in ether. The pH of 10%aquatic solutions is 5.8 8. It is the only functional sweetener that uses sucrose as its raw material, and can achieve about 600 times (400 ~ 800 times) of sucrose. The characteristics of slip sucrose are incompetence and high sweetness, as well as pure sweetness, high safety, etc., are as well one of the perfect sweeteners.

3.Neutral Protease

Serrapeptase is an enzyme that is a prototease. It is produced by the fermentation and extraction of Bacillus. This endrase is used to perform various types of hydrolysis of proteins. This enzyme transforms macromolecular proteins into amino acids at a particular temperature and pH. This product is widely used in the beer and baking industries.

4.Catalase

Penoidase (CAT) is an enzyme that converts hydrogen peroxide into water and oxygen and is located within the body of peroxidase in the cell. Around 40% of the total peroxidase is represented in catalase, a symbol enzyme. Peroxidase is located in various tissues of all known animals, especially in the liver, with high concentrations. Catalase is used to remove hydrogen peroxide from the food industry to remove milk from milk. Catalase can also be used in food packaging to prevent food items from becoming damaged by oxidation.

5.Phycocyanin

The Phycocyanin powder, which is distinct from the spiralalkoabol. It can be described as a deep blue powder. They are mostly found in red algae, cyanosal and hidden algae. The sachets of algae are typically divided into C-algae and R-algae. The first is found primarily in Cyanobacteria. The second type can be located in red algae as well as two hidden algae, the one is more prevalent in the cyanobacteria. Its purpose is to absorb light (orange -yellow) and transmit energy from light. It is both a kind of protein, but also an excellent natural edible pigment as well as a great health food.

Phycocyanin is widely utilized as a natural high-quality pigment for food and cosmetics, and is made into biochemical drugs.

6.WS-23

Cooling agent WS-23, chemical name: N,2,3-Trimethyl-2-Isopropylbutamide, its appearance is white crystalline powder, with slight menthol odor, purity is more than 99%.

It has a strong taste of cool, which can last 15-30 minutes and won't affect the cool product's quality at temperatures above 200!ae, so using the cooling agent WS-23 can be the best choice for baking at high temperature.

The benefits are obvious lasting, fresh, non-irritating spicy, no bitter, low dose. WS-23 is suitable for use in many areas, including beverages, food confectionery, cosmetics, and tobacco products.

Food additives are one of the most active areas of research and development areas in the food industry, one of the fastest development and improvement. Many food additives improve quickly in terms of purity as well as the effects they have on food. There are new progress. Thus, processing businesses of green food should always pay attention to the new trends in the growth of the industry of food additives, and constantly improve the amount of food additives in product processing.