Colorants are used to compensate for color loss and changes that occur due to processing and storage, which may allow them to feign better quality. They are also intended to improve the appearance of foods, making them appear more attractive to consumers. Colorants may be added to only a few foods and only in small … Dyes
Flavor enhancers are food additives that enhance the flavor of foods without having a distinct odor or taste of their own. They come predominantly from the group of organic substances. They are preferably used in foods that have partially lost their own flavor components due to processing (freezing, heating, drying). Due to their properties, flavor … Flavor Enhancer
Preservatives (synonym: preservatives) serve as antimicrobial biocides (substances or preparations which, according to their intended use, have the property of killing living organisms or at least restricting their vital function) to eliminate microorganisms. They are intended to prevent the spoilage of food by bacteria, yeasts and molds and thus the occurrence of dangerous diseases such … Preservatives
Acidity regulators are food additives used to keep the acidity or basicity, and thus the desired pH, of a food product constant. During the storage of foods, their acidity may change. This can be increased by adding acids and decreased by adding basic (alkaline) substances. Most acidity regulators can chemically buffer acids or alkalis so … Acid Regulators: What do they do?
Sweeteners are synthetically (artificially) produced or of natural origin and are used as an alternative to sugar in foods. Together with sugar substitutes, they form the functional class “sweeteners” of food additives approved in the European Union. Sweeteners are labeled as “sweeteners” in the list of ingredients and are also shown with the E-number or … Sweeteners
Thickening agents, also called thickeners or binders, are usually derived from plants and algae. They are also known as hydrocolloids, which refers to a group of polysaccharides (multiple sugars) that dissolve in water and have a high capacity to gel. Because of their ability to bind water, thickeners are usually added to aqueous solutions to … Thickener
In industrial production, sugar is very often added to food. Sugar here stands as a synonym for all sweet-tasting saccharides (single and double sugars) and is also the trade name for the double sugar sucrose. Too much added sugar has a damaging effect on the body. The latter immediately absorbs the sugar into the bloodstream … Sugar
Sugar substitutes are used as an alternative to sugar in foods. Together with sweeteners, they form the functional class “sweeteners” of food additives approved in the European Union. The most important sugar substitutes include the sugar alcohols sorbitol (E 420), xylitol (E 967), mannitol (E 421), maltitol (E 965), isomalt (E 953), lactitol (E 966), … Sugar Substitutes
Contamination in food is caused by external environmental factors such as heavy metals, pesticides or even solvents. Contamination occurs through the air, soil, plants or water. Lead, cadmium and mercury are of particular importance. Industrial plants and road traffic dominate as sources of lead emissions. The combustion of coal or fuel containing lead produces gaseous … Food Impurities
If the food has been prepared or cooked, it is now brought to its final edible state by quenching with water, special dressing, and brief gratinating or gratinating. However, the food should not be kept warm or left standing for a long time, because additional and prolonged exposure to heat after cooking leads to further … Vital Substance Losses (Micronutrients) due to Bad Preparation
Pesticide residues, contamination by insects, pollutants and contaminants such as soil residues cause us to thoroughly clean food during processing. Intensive washing, especially when food is bathed in water for a long time, brings high loss of vital substances (micronutrients). As a result, leaching of minerals and trace elements as well as water-soluble vitamins occurs. … Preparing Food
If food is not prepared or consumed immediately after purchase, it can be stored in the basement, pantry or refrigerator. Home storage is similar to industrial processed food storage. If food is exposed to too high temperatures, too much light and oxygen, and too long storage times, the nutrient and vital substance content (macro- and … Stockpile Storage of Food
