Food Additive in Preservation and Processing of Food

Food Additive in Preservation and Processing of Food
Direct food additive serve several major functions. Many additives in fact, are multifunctional.

Preservation
Food preservation techniques have advanced in the past 100 years and now include thermal processing, concentration and drying, refrigeration and freezing, modified atmosphere and irradiation.

However, the use of chemical preservatives frequently augments these basics preservation techniques and represents the most economical way for manufacturers to ensure a reasonable shelf life for their products.

Antioxidants and antimicrobial agents perform some of these functions as well.

Processing
Food processors are increasingly using food additives to ensure the integrity and appeal of their finished products.

Emulsifiers maintain mixtures and improve texture in breads, dressings and other foods.

They are used in ice cream when smoothers is desired , in breads to increase shelf life and volume and to distribute the shortening, and in cake mixes to achieve better consistency.

Stabilizers and thickeners assist in presenting an appealing product with consistent texture.

Sorbitol, a humectants and sweetener, is used to retain moisture and enhance flavor.

With the removal of sugar from many foods for dietetics reasons, a substitute bulking agent is needed.
Food Additive in Preservation and Processing of Food