Antioxidants 

Used to prevent or slow down the oxidation process in ​food products. Oxidation is a chemical reaction that ​occurs when food is exposed to oxygen, leading to ​spoilage, color changes, and loss of nutrients. ​Antioxidants help to prevent these changes and extend ​the shelf life of food products. Here are some common ​antioxidants used in food.

1. Ascorbic acid - also known as vitamin C, is a natural ​antioxidant that is added to food products to prevent ​browning, maintain color, and extend shelf life.
   
2. Vitamin E-Tocopherols - a family of natural antioxidan​ts found in vegetable oils, nuts, and seeds. They are ​added to food products to prevent rancidity and exte​nd she​lf life.
   
3. Butylated hydroxyanisole (BHA) and b​utylated hydroxytoluene (BHT) - synthetic antioxidants ​that are used to prevent rancidity and extend shelf life​ in many processe​d foods.
   
4. Rosemary extract - a natural antioxidant deri​ved from the herb rosemary, used to prevent oxida​tion and extend the shelf life of food p​roducts.
   
5. Polyphenols - a class of natural antioxidants ​found in fruits, vegetables, tea, and wine. They are ​added to food products to prevent oxidation and impro​ve she​lf life.
   
6. Carotenoids - a family of natural antioxidants ​found in fruits and vegetables such as carrots, tomat​oes, and sweet potatoes. They are added to food pro​ducts to prevent oxidation and maintai​n​ color.
   

Emulsifiers

Used to stabilize mixtures of two immiscible liquids, such ​as oil and water. They help to create a smooth, ​homogenous texture and prevent separation of the ​liquids. Here are some common emulsifiers used in food.

1. Lecithin - a natural emulsifier derived from soybeans, ​egg yolks, or sunflower seeds. It is commonly used in ​chocolate, baked goods, and salad dressings.
   
2. Mono- and Diglycerides - synthetic emulsifiers derived ​from fatty acids and glycerol. They are used in a wide ​range of food products, including bread, cakes, ice ​cream, and margarine.
   
3. Polysorbates - synthetic emulsifiers derived from ​sorbitol and oleic acid. They are commonly used in ​baked goods, frozen desserts, and salad dressings.
   
4. Carrageenan - a natural emulsifier derived from ​seaweed, commonly used in dairy products such as ​chocolate milk, ice cream, and yogurt.
   
5. Xanthan Gum - a natural emulsifier derived from the ​fermentation of carbohydrates, commonly used in ​salad dressings, sauces, and baked goods.
   
6. Gum Arabic - a natural emulsifier derived from the ​sap of the acacia tree, commonly used in soft drinks, ​candy coatings, and other confectionery products.
   

Sweeteners

Used to add sweetness to food products. They are ​commonly used in place of sugar to reduce calorie intake ​or for people with diabetes who need to limit their sugar ​intake. Here are some common sweeteners used in food:

1. Aspartame - a low-calorie, synthetic sweetener that is ​approximately 200 times sweeter than sugar. It is ​commonly used in diet sodas, yogurt, and chewing ​gum.
   
2. Sucralose - a no-calorie, synthetic sweetener that is ​approximately 600 times sweeter than sugar. It is ​commonly used in baked goods, soft drinks, and other ​processed foods.
   
3. Stevia - a natural sweetener derived from the leaves ​of the stevia plant. It is approximately 200-300 times ​sweeter than sugar and is used in a variety of food ​products, including beverages and desserts.
   
4. Saccharin - a low-calorie, synthetic sweetener that is ​approximately 300 times sweeter than sugar. It is ​commonly used in diet sodas and other processed ​foods.
   
5. Xylitol - a sugar alcohol that is approximately as ​sweet as sugar, but with fewer calories. It is commonly ​used in sugar-free gum, candies, and other ​confectionery products.
   
6. Erythritol - a sugar alcohol that is approximately 60-​70% as sweet as sugar, with very few calories. It is ​commonly used in sugar-free gum, candies, and other ​confectionery products.
   

Thickeners and stabilizers

used to modify the texture and consistency of food ​products. They are added to foods to give them a thicker, ​creamier, or more solid texture, to prevent separation or ​settling, and to improve the overall mouthfeel of the food. ​Here are some common thickeners and stabilizers used in ​food:

1. Starches - a natural thickener that is commonly used ​in soups, sauces, and gravies. Cornstarch, potato ​starch, and tapioca starch are some common ​examples.
   
2. Gelatin - a protein-based thickener that is derived ​from animal collagen. It is commonly used in desserts, ​such as jellies and puddings.
   
3. Pectin - a natural thickener that is derived from fruits, ​such as apples and citrus fruits. It is commonly used in ​jams, jellies, and fruit fillings.
   
4. Xanthan Gum - a synthetic thickener and stabilizer ​that is commonly used in salad dressings, sauces, and ​baked goods.
   
5. Carrageenan - a natural thickener and stabilizer that ​is derived from seaweed. It is commonly used in dairy ​products, such as ice cream and yogurt.
   
6. Guar Gum - a natural thickener and stabilizer that is ​derived from the seeds of the guar plant. It is ​commonly used in dairy products, sauces, and ​dressings.
   

pH adjusters

used to control and modify the pH level of food products. ​pH is a measure of the acidity or basicity of a substance ​and is measured on a scale from 0 to 14, with 7 being ​neutral. pH adjusters are important in food production ​because the pH level can affect the taste, texture, and ​stability of food products. Here are some common pH ​adjusters used in food.

1. Citric acid - a natural acid found in citrus fruits such ​as lemons and limes, used to add tartness and acidity ​to food products.
2. Malic acid - a natural acid found in many fruits, used ​as a souring agent and flavor enhancer in foods and ​beverages.
3. Tartaric acid - a natural acid found in grapes, used to ​add tartness and acidity to food products.
4. Acetic acid - a natural acid found in vinegar, used to ​add a sour taste and adjust pH levels in food products.
5. Sodium bicarbonate - also known as baking soda, ​used as a leavening agent in baking and to adjust pH ​levels in food products.
6. Calcium carbonate - used as a pH adjuster and anti-​caking agent in many food products, including baking ​powder and chewing gum.
7. Ammonium hydroxide - used as a pH adjuster in some ​baked goods and to adjust the pH of some meats and ​poultry products.

Flavor enhancers

Used to enhance the taste of food products by ​amplifying the natural flavor or creating a new taste. ​Here are some common flavor enhancers used in food.

1. Monosodium Glutamate (MSG) - a synthetic flavor ​enhancer that is derived from glutamic acid. It is ​commonly used in Asian cuisine, soups, sauces, and ​processed meats.
   
2. Yeast Extract - a natural flavor enhancer that is ​made from the cells of yeast. It is commonly used in ​savory foods such as soups, sauces, and snack ​foods.
   
3. Hydrolyzed Vegetable Protein (HVP) - a flavor ​enhancer that is derived from plant protein, such as ​soy or corn. It is commonly used in processed foods ​such as soups, sauces, and snack foods.
   
4. Inosinate and Guanylate - synthetic flavor enhancers ​that are often used in combination with MSG to ​enhance umami flavor. They are commonly used in ​processed foods, such as snack foods, soups, and ​sauces.
   
5. Maltodextrin - a flavor enhancer that is derived from ​starch. It is commonly used in savory foods such as ​sauces and salad dressings.
   
6. Citric Acid - a natural flavor enhancer that is derived ​from citrus fruits. It is commonly used in soft drinks, ​candy, and other sweet foods to enhance the sour ​taste.
   

Colorants

used to add or enhance the color of food products. ​They are used to make food look more appealing, to ​distinguish between products, or to replace colors lost ​during processing. Here are some common colorants ​used in food:

1. Caramel Color - a natural colorant that is made by ​heating sugar. It is commonly used in baked goods, ​sauces, and soft drinks.
   
2. Annatto - a natural colorant that is derived from the ​seeds of the achiote tree. It is commonly used in ​cheese, butter, and other dairy products.
   
3. Beta-Carotene - a natural colorant that is derived ​from carrots or other vegetables. It is commonly ​used in margarine, cheese, and other dairy products.
   
4. Red Beet - a natural colorant that is derived from ​beets. It is commonly used in juices, jams, and other ​products to add a red or purple color.
   
5. Titanium Dioxide - a synthetic colorant that is used ​to make foods appear brighter or more white. It is ​commonly used in baked goods, dairy products, and ​other processed foods.
   
6. Yellow 5 (Tartrazine) - a synthetic colorant that is ​commonly used in processed foods, including ​desserts, candy, and snack foods.
   

Preservatives

used to prevent spoilage and extend the shelf life of ​food products. They inhibit the growth of bacteria, fungi, ​and other microorganisms that can cause food to spoil ​or become unsafe to eat. Here are some common ​preservatives used in food:

1. Sodium Benzoate - a synthetic preservative that is ​commonly used in acidic foods such as soft drinks, ​fruit juices, and pickles.
   
2. Sorbic Acid - a natural preservative that is derived ​from berries. It is commonly used in cheese, baked ​goods, and wine.
   
3. Sodium Nitrate - a synthetic preservative that is ​commonly used in cured meats, such as bacon and ​ham.
   
4. Propionic Acid - a synthetic preservative that is ​commonly used in bread, baked goods, and cheese.
   
5. Citric Acid - a natural preservative that is derived ​from citrus fruits. It is commonly used in soft drinks, ​fruit juices, and canned foods.
   
6. Ascorbic Acid (Vitamin C) - a natural preservative ​that is commonly used in fruit juices, canned fruits, ​and dried fruits.
   

ติดต่อเรา