Confectionery
Food additives in confectionery mainly includes Sweeteners, Preservatives, Antioxidants, Colorants, Thickeners and so on. These additives play an important role in the production of laminated confectionery, improving the quality and safety of food and meeting the diversified needs of consumers.
Sweeteners in confectionery is mainly to replace sucrose in order to meet the needs of modern consumers for health and taste. Although sucrose provides pure sweetness and suitable viscosity, it is high in calories and may lead to unhealthy factors. Common sweeteners such as Sorbitol, Acesulfame and Xylitol are not only comparable to sucrose in sweetness, but also have their own unique health benefits, so it is widely used in confectionery.
Preservatives and Antioxidants are widely used in confectionery, and their main role is to extend the shelf life of confectionery and maintain its quality. Preservatives extend the shelf life of confectionery by preventing the growth and reproduction of microorganisms, while antioxidants preserve the color and flavor of candy by inhibiting oxidation reactions.In confectionery, common preservatives include Sodium Benzoate, Potassium Sorbate, these preservatives can effectively prevent the growth and reproduction of microorganisms, thereby extending the storage time of candy, maintain its original flavor and texture.
Thickener in confectionery is mainly to improve the viscosity and stability of confectionery, and improve the texture and taste of confectionery. Thickeners make the confectionery more delicate and smooth, and prevent the confectionery from crystallizing or separating during the production.
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Sweeteners
Thickeners
Preservatives
Antioxidants
Amino Acid
Dietary Fiber
Acidity Regulators
Emulsifier
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Vitamins
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Anticaking Agents
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