Chemical synthesis and natural substances can be used to enhance the food's quality, color, flavor, and the aroma. They also satisfy the requirements of processing technology and anti-corrosion technologies. Food additives are a vital part of modern food processing. They are also an engine for technological advancement and innovation of the food sector.

Common classifications include the following:

A.Sweeteners - Thaumatin and Sucralose, Stevia. Monk Fruit, Erythritol. Neotame.

B.Enzyme: Neutral Protease, 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 and WS-12. Menthyl Lactate, etc

1.Thaumatin

Thaumatin is a natural sweetener in food with a promising future. Performance: Powder is white to creamy in color, and smells odorless. It has a sweet and refreshing taste that is odorless and lasts for a long period of time. It is very sweet. Its sweetness is about 1600 times the average sucrose, however, it varies on the dilution concentration: 0.00011 is 5500 ~ 8000 times: 0.001 is 3500 times, 0.01 is 1300 times, and 0.02 is 850 times. The pH value of the aqueous solution is 1.8-10. The electric point is around pH. 11. It's a protein, and it can lose its sweetness through heat. It loses its sweetness when there is an excessive salt solution. It is easy to dissolve in water. It is compatible with sugar sweeteners and improved flavor effects. Check out here to discover a knockout post about food additives.

2.Sucralose

Sucralose powder can be utilized to sweeten your diet with high-power. Its high stability makes it stable to light, heat, as well as pH. It is easily dissolvable in water, methanol, and ethanol. It is somewhat solubilized in the ether. The pH of a 10% solution of water is 5 ~ 8. It is the only functional sweetener made from sucrose as raw material. It can achieve about 600 times (400 ~ 800 times) of sucrose. The characteristics of slip sucrose are incompetence, high sweetness, pure sweetness, high safety, etc. It is among the most suitable sweeteners.

3.Neutral Protease

Serrapeptase is a prototease enzyme. It is obtained from fermentation and extractions of Bacillus. This endrase can be utilized to carry out various kinds of protein hydrolysis. At a certain temperature and pH value the product is able to hydrolyze macromolecular protein into products like amino acids. The product is extensively used in the beer industry and baking industry, among others.

4.Catalase

The enzyme penoidase (CAT) that catalyzes the transformation of hydrogen oxide into water, oxygen and other compounds, is located in the peroxidase body of cells. Catalase is the symbol enzyme of peroxidase, accounting for about 40%of the total amount of peroxidase. Peroxidase is found in various tissues of all mammals and is particularly found in the liver where it is found in significant amounts. Catalase is used to remove hydrogen peroxide in the food industry to remove milk in milk. Catalase is also utilized in food packaging to stop food items from being damaged by oxidation.

5.Phycocyanin

The dark blue powder, which is distinct from the spiralalkoabol, can be described as a deep blue powder. It is found in cyanosal, hidden algae, and red algae. Algae sachets are usually divided into R-algae as well as C-algae. The former are mostly found in cyanobacteria. The latter is found mostly in red algae. two types of hidden algae are also available. Its function is to absorb light energy and then transmit it (orange-yellow). It is a type of protein, but also an excellent natural edible pigment as well as a great health food.

Phycocyanin is widely utilized as a natural high-quality pigment in cosmetics and food as well as being made into biochemical medications.

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 powerful cooling agent that can be utilized for high-temperature baking.

These benefits include an unmistakable, long-lasting freshness as well as non-irritating spicy that is low dosage, and no bitterness. WS-23 can be utilized in a variety of areas, such as drinks, food, candy, cosmetics and tobacco products.

Food additives are a topic of constant research and development within the food industry. They also have the most rapid growth and improvement rate. A lot of food additives have improved rapidly with regard to purity as well as their effects on use. There is always new advancement. There is always new progress. Therefore, processing companies of green foods must pay close attention to the most recent developments in the field of food additives and strive to improve the quality of their product processing.