2019年化学周 - 食品添加剂

定义：

联合国粮农组织（FAO）和世界卫生组织（WHO）联合食品法规委员会将食品添加剂定义为有意识地一般以少量添加于食品，以改善食品的外观、风味、组织结构或贮存性质的非营养物质。

功能：

功能	解释
防止变质	抗氧化剂则可阻止或推迟食品的氧化变质，以提供食品的稳定性和耐藏性，同时也可防止可能有害的油脂自动氧化物质的形成。此外，还可用来防止食品，特别是水果、蔬菜的酶促褐变与非酶褐变。这些对食品的保藏都是具有一定意义的。
改善食品感官性状	适当使用着色剂、护色剂、漂白剂、食用香料以及乳化剂、增稠剂等食品添加剂，可以明显提高食品的感官质量，满足人们的不同需要。
保持提高营养价值	在食品加工时适当地添加某些属于天然营养范围的食品营养强化剂，可以大大提高食品的营养价值，这对防止营养不良和营养缺乏、促进营养平衡、提高人们健康水平具有重要意义。
增加品种和方便性	市场上已拥有多达20000种以上的食品可供消费者选择，尽管这些食品的生产大多通过一定包装及不同加工方法处理，但在生产工程中，一些色、香、味俱全的产品，大都不同程度地添加了着色、增香、调味乃至其他食品添加剂。正是这些众多的食品，尤其是方便食品的供应，给人们的生活和工作带来极大的方便。
方便食品加工	在食品加工中使用消泡剂、助滤剂、稳定和凝固剂等，可有利于食品的加工操作。例如，当使用葡萄糖酸δ内酯作为豆腐凝固剂时，可有利于豆腐生产的机械化和自动化。
其他特殊需要	食品应尽可能满足人们的不同需求。例如，糖尿病人不能吃糖，则可用无营养甜味剂或低热能甜味剂，如三氯蔗糖或天门冬酰苯丙氨酸甲酯制成无糖食品供应。

添加剂与其功能 

添加剂	功能	例子
防腐剂	抑制微生物的生长和繁殖，防治保护对象腐败变质的一类制剂。	苯甲酸、苯甲酸钠、山梨酸、山梨酸钾、二氧化硫、乳酸等。大多用于果酱、蜜饯
抗氧化剂	抗氧化剂是阻止氧气不良影响的物质。它是一类能帮助捕获并中和自由基，从而祛除自由基对人体损害的一类物质。	维生素A、C、E；类胡萝卜素(虾青素、角黄素、叶黄素，B-胡萝卜素等)；微量元素：硒、锌、铜和锰等
着色剂	使食品着色的物质，可增加对食品的嗜好及刺激食欲。	苋菜红、胭脂红、赤藓红、新红、柠檬黄、日落黄、靛蓝、亮蓝，以及为增强上述水溶性酸性色素在油脂中分散性的各种色素。天然色素有：甜菜红、紫胶红、越桔红、辣椒红、红米红等45种。
增稠剂和稳定剂	增稠剂和稳定剂可以改善或稳定冷饮食品的物理性状，使食品外观润滑细腻。他们使冰淇淋等冷冻食品长期保持柔软、疏松的组织结构。增稠剂又称胶凝剂，用于食品时又称糊料或食品胶。它可以提高物系粘度，使物系保持均匀的稳定的悬浮状态或乳浊状态，或形成凝胶。广泛用于食品、涂料、胶黏剂、化妆品、洗涤剂、印染、橡胶、医药等领域。
营养强化剂	传统的食品并非营养俱全，同时食品中的营养素会在加工、烹调等处理中丧失，因此往往需要在食品中添加营养强化剂以提高营养价值，可增强和补充食品的某些营养成分如矿物质和微量元素。	维生素、氨基酸、无机盐、各种婴幼儿配方奶粉
膨松剂	膨松剂指食品加工中添加于生产焙烤食品的主要原料小麦粉中，并在加工过程中受热分解，产生气体，使面胚起发，形成致密多孔组织，从而使制品具有膨松、柔软或酥脆的一类物质。部分糖果和巧克力中添加膨松剂，可促使糖体产生二氧化碳，从而起到膨松的作用。	碳酸氢钠、碳酸氢铵、复合膨松剂等。
甜味剂	甜味剂是指赋予食品或饲料以甜味的食物添加剂。世界上使用的甜味剂很多，有几种不同的分类方法：按其来源可分为天然甜味剂和人工合成甜味剂；按其营养价值分为营养性甜味剂和非营养性甜味剂；按其化学结构和性质分为糖类和非糖类甜味剂。糖醇类甜味剂多由人工合成，其甜度与蔗糖差不多。因其热值较低，或因其与葡萄糖有不同的代谢过程，尚可有某些特殊的用途。非糖类甜味剂甜度很高，用量少，热值很小，多不参与代谢过程。常称为非营养性或低热值甜味剂，称高甜度甜味剂，是甜味剂的重要品种。	糖精钠、甜蜜素等
酸味剂	是以赋予食品酸味为主要目的食品添加剂，给人爽快的感觉，可增进食欲。一般具有防腐效用，又有助于溶解纤维素及钙、磷等物质，帮助消化，增加营养。酸味剂有一定刺激性，能引起消化功能疾病。部分饮料、糖果等常采用酸味剂来调节和改善香味效果。	柠檬酸、酒石酸、苹果酸、乳酸等
面粉增白剂	用来漂白面粉，同时加快面粉的后熟。	过氧化苯甲酰
食用香料	香料有合成的，也有天然的，香型等种类。消费者常吃的各种口味巧克力，生产过程中广泛使用各种香料，使其具有各种独特的风味。食用香料因用量少，一般不会危害健康。人造香料大都来自石油化工产品和煤焦油等原料，由于原料及配方不同，人造香精有不同的气味。	分酯类、酸类、醇类、酚类、酮类、醚类、类脂等。

What are food additives?

Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food.

Functions of food additives

1. Preserve or improve nutritional value of the food to make up for those likely to be lacking in a particular diet or lost in processing.

2. Provide aids in manufacturing, processing, preparation, packaging, transport or storage of food, the food additive is not used to disguise the effects of faulty or undesirable raw materials.

3. Provide necessary ingredients or constituents for foods manufactured for consumers having special dietary needs and facilitate modification of food products to offer novel and convenient foods.

4. Control physical, chemical and microbiological changes to preserve quality, palatability, wholesomeness, lessen waste and reduce health hazards.

5. Enhance the keeping quality or stability of food or improve its sensory properties, but not to deceive the consumer.

The common Food Additives and its function

Food additives	Functions	Examples
Preservative	The main role of preservatives is to inhibit the growth and reproduction of microorganisms, and to prevent and control the spoilage of protected objects. Commonly used are benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, sulfur dioxide, lactic acid and the like. Mostly used in food processing such as jams and candied fruit.	Benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, sulfur dioxide, lactic acid and the like. Mostly used in food processing such as jams and candied fruit.
Antioxidants	Prevent the adverse effects of oxygen. It is a class of substances that help capture and neutralize free radicals, thereby eliminating free radical damage to humans.	Vitamins A, C, and E; carotenoids (astaxanthin, canthaxanthin, lutein, B-carotene, etc.); trace elements: selenium, zinc, copper, manganese, etc.
Colorant/Dye	Substance that colors a food, which increases the taste for food and stimulates appetite.	The chemical synthetic pigments are amaranth, carmine, red erythro, new red, lemon yellow, sunset yellow, indigo, bright blue, and various pigments for enhancing the dispersibility of the above-mentioned water-soluble acidic pigment in oil. . Natural pigments include: beet red, lacquer red, bilberry red, chili red, red rice red, etc. 45 kinds.
Stabilizer	Improve or stabilize the physical properties of cold foods and beverages, making the appearance of foods smooth and delicate. They keep frozen foods such as ice cream in a soft, loose structure for a long time. It can increase the viscosity of the system, keep the system in a stable and stable suspension state or opaque state, or form a gel. Widely used in food, paint, adhesives, cosmetics, detergents, printing and dyeing, rubber, medicine and other fields.
Nutrition Enhancer	Food fortification enhancer refers to a natural or synthetic food additive that belongs to the range of natural nutrients added to foods to enhance nutrients. Traditional foods are not nutritious, and nutrients in foods are lost in processing, cooking, etc. Therefore, it is often necessary to add nutrient fortifiers to foods to enhance nutritional value, and to enhance and supplement certain nutrients such as minerals in foods.	vitamins, amino acids, inorganic salts, etc.
Leavening Agents	The leavening agent refers to the wheat flour which is added to the main raw material for producing baked goods in food processing, and is decomposed by heat during processing to generate gas, which causes the facial blast to rise and form dense porous tissue, thereby making the product bulky, soft or crispy. a class of substances.The addition of a leavening agent to some of the candy and chocolate can promote the carbon dioxide production of the sugar body, thereby playing a bulking effect.	sodium hydrogencarbonate, ammonium hydrogencarbonate, composite leavening agents and etc.
Sweeteners	Food additive that imparts a sweet taste to a food or feed. They can be divided into natural sweeteners and synthetic sweeteners according to their sources; they are classified into nutritive sweeteners and non-nutritive sweets according to their nutritional value. Flavoring agents; classified into sugar and non-sugar sweeteners according to their chemical structure and properties. Most of the sugar alcohol sweeteners are artificially synthesized, and their sweetness is similar to that of sucrose. Because of its low caloric value or because it has a different metabolic process than glucose, it has some special uses. Non-sugar sweeteners have high sweetness, low dosage, low calorific value, and are not involved in the metabolic process. Often referred to as a non-nutritive or low-calorie sweetener, it is called a high-intensity sweetener and is an important variety of sweeteners.	sodium saccharin, cyclamate, and etc.
Sour agent	Food additive with the main purpose of giving food sourness, which gives a refreshing feeling and can increase appetite. It generally has antiseptic effect, and helps dissolve cellulose, calcium, phosphorus and other substances to help digestion and increase nutrition. Sour agents have a certain irritating effect and can cause digestive diseases.	citric acid, tartaric acid, malic acid, lactic acid and etc.
Benzoyl Peroxide	Mainly used to bleach flour while speeding up the ripening of the flour. Benzoyl peroxide is the main component of flour whiteners.	Benzoyl peroxide
Spice	A substance that can be smelled by the smell or tasted by the taste, and is a raw material for formulating the essence. Spices are an important part of fine chemicals. Spices are also commonly known as aniseed. The spices are synthetic and natural, and the fragrance is many. The various flavors of chocolate that consumers often eat, the use of a variety of spices in the production process, making it have a variety of unique flavors.	Esters, acids, alcohols, phenols, ketones, ethers, and lipids.