The main ingredients of food additives include the following categories:
Preservatives: Common preservatives include sodium benzoate, potassium sorbate, sulfur dioxide, lactic acid, etc. These additives are mainly used to extend the shelf life of food and prevent the growth and reproduction of microorganisms. For example, sodium benzoate is mostly used in condiments such as soy sauce, and potassium sorbate is widely used in canned foods.
Antioxidants: Antioxidants such as vitamin C and isovitamin C are used to prevent food from oxidizing and deteriorating, maintaining its freshness and nutritional value. Naturally extracted tea polyphenols also have antioxidant and antibacterial functions and are often used for food preservation and preservation.
Colorants: Synthetic pigments such as carmine, lemon yellow, sunset yellow, etc. are used to enhance the visual effect of food. For example, carmine is often used in candies and beverages.
Sweeteners: Artificial synthetic sweeteners such as saccharin sodium, sodium cyclamate, aspartame, etc. are used to increase the sweetness of food without significantly increasing calories. For example, aspartame is highly sweet and low in calories, and is often used in sugar-free beverages and diet foods.
Thickeners and stabilizers: Common thickeners include carrageenan, gelatin, xanthan gum, etc., which are used to improve the physical properties of food and make it thicker and more stable. For example, carrageenan is often used in ice cream and jelly.
These additives play an important role in food processing, but excessive use may have a negative impact on human health. Therefore, it is very important to use and control the type and amount of additives reasonably.