Bakery

Food additives have a wide range of applications in the field of baking, mainly including improving product quality, extending shelf life and enhancing the sensory properties of products. In baked industry, common food additives are Sweeteners, Thickeners, Antioxidants, and Preservatives.

Sweeteners in baking is mainly to replace or reduce the sucrose, although sucrose can provide sweet taste, but its high calories are not suitable for people who need to control their caloric intake. Therefore, various sweeteners such as Sucralose, Acesulfame, Sorbitol, etc. are widely used in the baking industry to meet the needs and preferences of different consumers.‌

Thickeners in the baking industry is to increase the viscosity and stability of food and improve the texture and taste of food. Thickeners make pastries softer and more delicate, prevent them from deforming or collapsing during producing, and extend their shelf life.

Bakery

Antioxidants in the baking industry is to inhibit or delay the oxidation reaction of food and extend the shelf life of food. Common antioxidants include vitamin E, BHT, etc. These antioxidants can effectively prevent lipid oxidation, color change and taste deterioration, thereby extending the shelf life of food.

Preservatives are widely used in the baking industry, mainly for extending the shelf life of baked goods and inhibiting the growth of microorganisms. ‌ Common preservatives include Calcium Propionate, Potassium Sorbate, Sodium Benzoate, Sodium Dehydroacetate, etc. These preservatives achieve preservative effect by destroying the cell structure of microorganisms or inhibiting their enzyme activity.

Meat

Confectionery

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Epsilon Polylysine 95% Min

Bronopol powder

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China Supplier Tert-Butylhydroquinone TBHQ

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