Food additives commonly used in beverages

Food additives commonly used in beverages

1. Sweetener. 

White sugar can provide sweetness to drinks, while providing the body with a large amount of glucose, raising blood sugar and providing energy for the body. 

Aspartame and aspartame are sweeteners, and their sweetness is many times that of sucrose, especially aspartame, which can reach 200 times. 

In addition, common sweeteners are: cyclamate, saccharin sodium, stevia, sucralose and so on. 

2. Flavoring agent. 

Citric acid is an acidity regulator that gives the drink a sour taste, only a sweet and unsour drink will feel very light taste, the addition of acidity regulator will make the drink sour and sweet and sour and sweet taste better; Acidity regulator can also play a certain role in anticorrosion. 

In addition, there are malic acid, sorbic acid, manic acid and phosphoric acid, their main role is to regulate taste, and can produce energy. 

3. Flavors. 

Essence can increase the aroma of a variety of fruits and flavors in the drink, so that when the drink open the lid, you can smell the pleasant aroma. 

Essence is not harmful to the human body, otherwise it will not be used as a food additive. But it is indeed no nutrition to speak of, the function of flavor is to give a certain flavor, the content of flavor in flavor products is very low, and the addition of essence in food is also quite low. Therefore, you can rest assured to eat all kinds of fragrant food. 

Generally speaking, there are lemon flavor, seasoning flavor, fruit flavor and milk drink flavor in beverages. 

4. Colors. 

All kinds of beautiful colors, cocktails will be used in the preparation of wine, natural pigment is safe, but the price is high, unstable, especially divided into oil-soluble and water-soluble. And synthetic pigment, with bright colors, lasting and strong coloring ability, gradually become the protagonist! 

Common synthetic pigments are sunset yellow, lemon yellow, bright blue and seductive red. 

Natural pigments are: B carotene, caramel color and chlorophyll and so on. 

5. Thickening stabilizer. 

Its main function is to improve viscosity, make uniform suspension, provide hydrophilicity of lipids in beverages, and achieve stable effect.

General: sodium alginate, Agar, carboxyl cellulose sodium and pectin, etc. 

6. preservative. 

It can prolong the preservation time of the drink and make the drink have a good taste. General edible preservatives are: benzoic acid, sodium benzoate and sorbic acid and its potassium salt and so on. Microbes like benzoic acid are highly toxic and can kill bacteria. Sodium benzoate is low toxic, potassium sorbate has strong antibacterial activity, less toxicity, and sorbic acid is non-toxic. 

7. Stabilizer. 

Especially in tea beverages, because tea drinks in the process of manufacturing and storage, the most prone to reaction caused by the decline of the quality of tea, so tea drinks are often added stabilizers to maintain the stability of tea drinks. 

General stabilizers are: pectin, CMC- cellulose, tannic acid, xanthan gum, emulsifier monoglyceride, lecithin, ethoxyl alcohol, xylose, sorbitol, maltodextrin and so on. 

8. Color protector. 

Beverages, especially tea drinks, color protection agents can maintain the color of tea, prevent tea deterioration, generally used as color protection agents are: nitrate and nitrite.