Chemical synthesis and natural ingredients are used to improve the food's quality, flavor, color and aroma. They also meet the requirements for anti-corrosion technology as well as processing technology. Food additives are an integral component of the modern food industry. They have also become a driving force in technological advancement and innovation of the food industry.

Common classifications include as follows:

A.Sweeteners Thaumatin,Sucralose Stevia, Monk Fruit, Erythritol Neotame, Thaumatin, etc.

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

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

D.Cooling agent: WS-23 Menthol, WS-3, and WS-5, WS-12 Menthyl Lactate, etc

1.Thaumatin

It's a sweetener that's natural which is a promising candidate. Performance: The powder is creamy to white in color and odorless. The sweet taste is refreshing, without smell, and has a long time. The sweetness is intensely strong. Its sweetness is 1600 times that of the typical sucrose, but it depends on the dilution level: 0.00011 is 5500 ~ 8000 times: 0.001 is 3500 times, 0.01 is 1300 times, and 0.02 is 850 times. The aqueous solution of the substance is stable at 1.8 to 10 at the pH value. The pH value is around the point of electric charge. 11. Since it is part of the protein, it could lose its sweetness due to the heating. It can lose its sweetness when it is in a high salt solution. It is easy to dissolve in water. In conjunction with sugar sweeteners, it provides improved flavor effects. If you really want a useful content on health, sneak a peek at this website.

2.Sucralose

Sucralose powder is a powerful -power sweetener. It is abrasion-resistant material against temperatures, light and pH. It is easily soluble and dissolves in water, methanol, and ethanol. It is slightly soluble in ether. The pH of a 10% solution of water is 5 8. It is the only practical sweetener that uses sucrose as its raw material, and is able to achieve 600 times (400 800 times) of sucrose. Slip sucrose characteristics have incompetence with high sweetness, high sweetness, high safety, etc., are also one of the most suitable sweeteners.

3.Neutral Protease

Protease enzyme is generally referred to as Serrapeptase and Serrapeptase, which are derived by fermentation and extraction from Bacillus. It is a type of endrase which can be utilized for different forms of protein hydrolysis. Under a certain temperature and pH level it can hydrolyze macromolecular proteins into products such as amino acids. Widely employed in the beer industry and baking industry, among others.

4.Catalase

Penoidase (CAT) is an enzyme that converts hydrogen peroxide to oxygen and water and is found in the peroxidase body of the cell. Around 40% of the peroxidase total is represented by catalase, which is a symbol for enzyme. Peroxidase is found in the various tissues of all known animals and is particularly found in the liver, with high concentrations. Catalase is employed to eliminate hydrogen peroxide in the food industry to eliminate milk in milk. Catalase is also used to protect food from oxidation within food packaging.

5.Phycocyanin

Phycocyanin is a dark blue powder which is separate from the spiral alkoabol. Mainly exist in cyanosal, hidden algae, and red algae. Sachets of algae are generally divided into C-algae and R-algae. The former mainly exists in cyanobacteria. The latter is found mostly in red algae, and the two hidden algae are also available. Its function is to absorb light (orange yellow) and transmit light energy. It is a good choice as a protein source, however, it also serves as a natural edible pigment that is good for your health care.

Phycocyanin can be used in a myriad of ways for example, as a natural pigment used in food and cosmetics. It can also be utilized to create 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 is a very strong flavor of cool that can last for 15-30 minutes and not affect cool product durability at temperatures of 200!ae. Therefore, using the cooling agent WS-23 can be the best choice for baking at high temperatures.

The advantages are clear and long-lasting fresh, fresh, and non-irritating and no bitterness, in a moderate dosage. So, WS-23 is widely used in beverages, food, candy, cosmetics and tobacco products, medicines and more.

Food additives are among the most active research and development in the food industry. It is also one of the fastest development and advancement. Many food additives are improving quickly in terms both of their purity as well as their effect on their use. There is a new development. Every day, there is a new development. Therefore, processing companies of green food products should be aware of the most recent trends in the food additive industry and strive to improve the quality of their products processing.