Currently, there are 23 categories of food
additives in China, among which the emulsifier, thickener, antioxidant,
colorant, and sweetener are the most frequently used.
1 Emulsifier
1.1 Frequently-Used Emulsifiers for the Dairy Products
Emulsifiers
refer to the food additives that have been applied in the foods to greatly
reduce the interfacial tension between the oil (hydrophobic substances) and
water (hydrotropic substance) and thus to form stabilized emulsion consisting
of two substances that cannot dissolve each other. The frequently-used
emulsifiers in the dairy products are mono-glyceride of fatty acid
monoglyceride, diglycerol fatty acid monoglyceride, tripolyglycerol
monostearates, propylene glycol alginate, succinylated monoglycerides, sodium
stearoyl lactylate, calsium lactate stearate, spans, and sucrose fatty acid
ester.
1.2 Function of Emulsifier
Emulsifier plays an important role in
improving emulsion stability and homogenicity, appearance stability, and taste
of the liquid milk. Monoglyceride is the most widely used water-in-oil
emulsifier, which also can be used as oil-in-water due to its strong
emulsibility. The superior viscidity and expansibility of the mixture can be
applied to inhibit the ice crystal growth and thus to improve the foamability
and structure of ice cream.
Sucrose fatty acid ester (SE), the simple
substance or mixture generated through the esterification reaction between the
sucrose fatty acid, is an high-quality and widely used emulsifier with the
characteristics of both hydrophilicity and lipophilicity due to its chemical
structure that consists of the high hydrophilic sucrose contents and oleophilic
fatty acid groups.
2 Thickener
2.1 Frequently-Used Thickeners for Dairy Products
Thickener, also has been called as food
gums, is a kind of water-soluble macromolecules that can be formed into thick
and creamy solution under the condition of an adequate hydration. The thickener
is a selective additive for dairy products like single cream, modified milk,
reconstituted milk, condensed milk, fermented milk, cheese, and yogurt.
2.2 Function of Thickener
The thickener is applied in food processing
mainly for stabilizing the form of food and improving the sensory quality of
food.
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3
Antioxidant
3.1
Frequently-Used Antioxidants for Dairy Products
The antioxidant of food, which can be
applied in the milk powder, refers to the food additive that can be used to
stop or postpone the oxidative deterioration of food and improve the stability
and storage period of food. The antioxidants that have usually been used in
dairy products contain L-ascorbyl palmitate.
3.2 Function of Antioxidant
L-ascorbyl palmitate, as a high-efficiency
oxygen scavenger and synergist that has been widely used in dairy products and
dietary supplements, is used to reduce the density of oxygen in packaging
system and thus to give play to antioxidation.
4 Colorant
4.1 The Frequently-Used Colorants for the Dairy Products
The colorant, also known as food coloring,
is used to color the food. The colorants can give foods pleasant color and
luster to improve the food preference, and thus to stimulate appetite of
customers. The colorant is a selective additive for cheese, condensed milk,
fermented milk, modified milk, and milk powder.
4.2 Function of Colorant
Generally speaking, the natural colorant is
quite safe for daily consumption as the natural colorant itself can be
classified as a nutrient with nutritional effects and pharmacological effects;
moreover, the natural colorant can better simulated the color and therefore
better embody the characteristics of milk when it’s applied in the dairy
products.
5
Sweetener
5.1 Frequently-Used Sweeteners for the Dairy Products
The sweetener refers to the food additive
that gives the food or fodder with sweet flavor. The frequently-used sweeteners
for the dairy products included lactitol, sucralose (also called
trichlorosucrose), erythritol, and acesulfame potassium (also called
acesulfame). The sweeteners can be selectively applied in fermented milk, milk
powder, and modified milk.
5.2 Function of Sweetener
The acesulfame, with the sweetness 200
times higher than sucrose, was developed by Hoechst AG of West Germany in 1976
and was approved by the FDA of the US on July 2008. The acesulfame can be
applied in the acidic beverages and baking foods with distinct advantages of
high thermostability, acid resistance, and favorable price. And as for the
lactitol, it is a sweetener with low sweetness, low calorie, low viscosity and
high hygroscopicity.
6 Conclusions
The thesis emphatically elaborated major
food additives in the dairy industry of China and described the nature and the
mechanism of action over each of the additives in detail. The food additives
that have been used in accordance with the range and dosage specified by the
national standard would not only improve the quality and flavor of food and
enrich food categories, but would also play an important role in preventing
food from deteriorating, ensuring the prosperity over the supply of the food
market, and guaranteeing food safety. If there’s no food additive, there’s no
modern food industry. And for all those reasons, the food additives are the
spirit of modern food industry.
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Tag: food additive