防腐剂
食品添加剂
食品科学
食品加工
食品防腐剂
食品工业
食品包装
食品保存
人造甜味剂
食品
食品强化
业务
食品安全
味道
健康福利
天然食品
化学
生物技术
医学
生物
传统医学
糖
有机化学
微量营养素
标识
DOI:10.1002/9781119792130.ch2
摘要
Food additives are the materials that are added in to the food product intentionally while processing or storage or transportation of food. They are added directly or indirectly in the food product. They may be either natural, nature identical or artificial. As per their purpose of addition in to food products they can be classified in to following four categories: i. Preservatives- They are added into the food product for particularly food preservation purpose. ii. Processing agents- They are added with the intention to maintain desired product property or aid the food processing. iii. Sensory agents- They improve the sensory properties of food products like food colour, flavour sweetener etc. iv. Nutritional additives- These additives are added during fortification or enrichment of food products to correct the dietary deficiency. The use of additives and preservatives increased with the growing need of processed food. Excessive use of many of these additives have health effects. So, there was a need for the toxicological study and regulation of these additives. The safety of food additives and its usage levels both are evaluated and recommended by some international body.
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