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Food Aditives, Abasolo, C. (2021, 8 julio). Classification of additives in…
Food Aditives
Emulsifiers
Used to stabilize and improve the texture of products that contain both water and oil, allowing them to mix together smoothly.
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Antioxidants
Used to prevent or slow down the oxidative deterioration of food products. They help maintain the quality and shelf life of foods by inhibiting the development of rancidity and off-flavors.
Examples
Natural Antioxidants: Vitamin C (ascorbic acid), vitamin E (tocopherols), and rosemary extract.
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Colorants
Used to add or enhance the color of food products, making them more appealing to consumers.
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Flavor Enhancers
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Examples
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Guanosine monophosphate (GMP) and inosine monophosphate (IMP): Enhance umami flavors and are often found in soups and snacks.
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Preservatives
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Examples
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Sorbic acid: Used in a wide range of food products, including cheese and baked goods.
Acidulants
Used to adjust and control the acidity or pH of a food product. They can enhance flavor and act as preservatives.
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