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| Food Coloring |
Additive substances or food additive are substances added to food intentionally and in small amount to increase food quality, such as color, taste, appearance, and preservation period. Additive substances are made of either natural substances or artificial substances. The followings are some examples of additive substances based on their function.
1) Presemative is used to lengthen perservation period (in food industIy), i.e. benzoic acid, propionic acid, nitrate, and nitrite.
2) Antioxidants is used to prevent enzymatic browning process of fruits and vegetables, i.e. ascorbic acid and the salt, and tocopherol (provitamin E).
3) Emulsiflier; flavor enhancer's, and thicke'ners are used to improve homogenity, stability, and appearance, i.e. monoglyceride, diglyceride, lechitin, and starch.
4) Coloring is added to food to make it more attractive, i.e. amaranth, indigotin, caroten, tartrazine.
5) Flavor enhancers is used to increase taste and as sweetener, i.e. MSG (monosodium glutamate), saccharine, aspartame, and sulfamic acid.
1) Presemative is used to lengthen perservation period (in food industIy), i.e. benzoic acid, propionic acid, nitrate, and nitrite.
2) Antioxidants is used to prevent enzymatic browning process of fruits and vegetables, i.e. ascorbic acid and the salt, and tocopherol (provitamin E).
3) Emulsiflier; flavor enhancer's, and thicke'ners are used to improve homogenity, stability, and appearance, i.e. monoglyceride, diglyceride, lechitin, and starch.
4) Coloring is added to food to make it more attractive, i.e. amaranth, indigotin, caroten, tartrazine.
5) Flavor enhancers is used to increase taste and as sweetener, i.e. MSG (monosodium glutamate), saccharine, aspartame, and sulfamic acid.
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