Usage of Food Additives in the Dairy Products 07-18-2016  1096

Currently, there are 23 categories of food additives in China, among which the emulsifier, thickener, antioxidant, colorant, and sweetener are the most frequently used.


 


1 Emulsifier

 

1.1 Frequently-Used Emulsifiers for the Dairy Products

 

Emulsifiers refer to the food additives that have been applied in the foods to greatly reduce the interfacial tension between the oil (hydrophobic substances) and water (hydrotropic substance) and thus to form stabilized emulsion consisting of two substances that cannot dissolve each other. The frequently-used emulsifiers in the dairy products are mono-glyceride of fatty acid monoglyceride, diglycerol fatty acid monoglyceride, tripolyglycerol monostearates, propylene glycol alginate, succinylated monoglycerides, sodium stearoyl lactylate, calsium lactate stearate, spans, and sucrose fatty acid ester.

 

1.2 Function of Emulsifier

 

Emulsifier plays an important role in improving emulsion stability and homogenicity, appearance stability, and taste of the liquid milk. Monoglyceride is the most widely used water-in-oil emulsifier, which also can be used as oil-in-water due to its strong emulsibility. The superior viscidity and expansibility of the mixture can be applied to inhibit the ice crystal growth and thus to improve the foamability and structure of ice cream.

 

Sucrose fatty acid ester (SE), the simple substance or mixture generated through the esterification reaction between the sucrose fatty acid, is an high-quality and widely used emulsifier with the characteristics of both hydrophilicity and lipophilicity due to its chemical structure that consists of the high hydrophilic sucrose contents and oleophilic fatty acid groups.

 

2 Thickener

 

2.1 Frequently-Used Thickeners for Dairy Products

 

Thickener, also has been called as food gums, is a kind of water-soluble macromolecules that can be formed into thick and creamy solution under the condition of an adequate hydration. The thickener is a selective additive for dairy products like single cream, modified milk, reconstituted milk, condensed milk, fermented milk, cheese, and yogurt.

 

  2.2 Function of Thickener

 

The thickener is applied in food processing mainly for stabilizing the form of food and improving the sensory quality of food.

 

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3 Antioxidant

 

3.1 Frequently-Used Antioxidants for Dairy Products

  The antioxidant of food, which can be applied in the milk powder, refers to the food additive that can be used to stop or postpone the oxidative deterioration of food and improve the stability and storage period of food. The antioxidants that have usually been used in dairy products contain L-ascorbyl palmitate.

 

3.2 Function of Antioxidant

 

L-ascorbyl palmitate, as a high-efficiency oxygen scavenger and synergist that has been widely used in dairy products and dietary supplements, is used to reduce the density of oxygen in packaging system and thus to give play to antioxidation.

 

4 Colorant

 

4.1 The Frequently-Used Colorants for the Dairy Products

 

The colorant, also known as food coloring, is used to color the food. The colorants can give foods pleasant color and luster to improve the food preference, and thus to stimulate appetite of customers. The colorant is a selective additive for cheese, condensed milk, fermented milk, modified milk, and milk powder.

  4.2 Function of Colorant

 

Generally speaking, the natural colorant is quite safe for daily consumption as the natural colorant itself can be classified as a nutrient with nutritional effects and pharmacological effects; moreover, the natural colorant can better simulated the color and therefore better embody the characteristics of milk when it’s applied in the dairy products.

  5 Sweetener

 

5.1 Frequently-Used Sweeteners for the Dairy Products

 

The sweetener refers to the food additive that gives the food or fodder with sweet flavor. The frequently-used sweeteners for the dairy products included lactitol, sucralose (also called trichlorosucrose), erythritol, and acesulfame potassium (also called acesulfame). The sweeteners can be selectively applied in fermented milk, milk powder, and modified milk.

 

5.2 Function of Sweetener

  The acesulfame, with the sweetness 200 times higher than sucrose, was developed by Hoechst AG of West Germany in 1976 and was approved by the FDA of the US on July 2008. The acesulfame can be applied in the acidic beverages and baking foods with distinct advantages of high thermostability, acid resistance, and favorable price. And as for the lactitol, it is a sweetener with low sweetness, low calorie, low viscosity and high hygroscopicity.

  6 Conclusions

 

The thesis emphatically elaborated major food additives in the dairy industry of China and described the nature and the mechanism of action over each of the additives in detail. The food additives that have been used in accordance with the range and dosage specified by the national standard would not only improve the quality and flavor of food and enrich food categories, but would also play an important role in preventing food from deteriorating, ensuring the prosperity over the supply of the food market, and guaranteeing food safety. If there’s no food additive, there’s no modern food industry. And for all those reasons, the food additives are the spirit of modern food industry.


 


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