A FOOD ADDITIVE is a nonfood substance,
added to food during its processing to preserve it or improve
its color, texture, flavor, or value.
IRONS, MINERALS AND VITAMINS are regularly introduced into
foods to compensate for losses during processing or to provide
IODINE may be added to salt, VITAMIN A to margarine, VITAMIN
D to milk.
FLAVORING AGENTS make up the largest single class of additives,
and include SALTS, SPICES, ESSENTIAL OILS AND NATURAL AND
ARTIFICIAL FLAVORS (see FLAVORS).
ADDITIVES to improve texture include EMULSIFIERS,THICKENERS
GUMS,DEXTRINS AND STARCHES are used to give more substance
to soups and desserts.
PECTIN and GELATIN are added to thicken jams and jellies.
LECITHIN acts as an Emulsifier in dressings and chocolates.(
The ADDITIVES used to preserve food are primarily chemical
microbial agents, such as the BENZOATES, PROPIONATES, and
SORBATES that retard spoilage by bacteria, yeasts, and molds.
ANTIOXIDANTS are used to keep fats and oils from spoiling
and to prevent discoloration of smoked or canned meats.
ASCORBIC ACID is useful as a means of preventing the discoloration
of canned fruits.
We import a wide range of above additives
and Improvers, due to our customers requests and the current
Please let us know, which is the Product of