Types of food additives 2003-7- 10 According to the national standard GB 2760- 1996, there are many kinds of food additives, such as acidity regulator, citric acid, lactic acid, malic acid and phosphoric acid. There are more than five kinds of anti-caking agents, such as potassium ferrocyanide and sodium aluminosilicate. Defoamers emulsify more than 6 kinds of silicone oil and polyoxypropylene glycerol ether. There are more than 15 kinds of antioxidants such as butyl hydroxyanisole (BHA) and dibutylhydroxytoluene (BHT). More than 7 kinds of bleaching agents such as sulfur dioxide and potassium pyrosulfite. More than 7 kinds of bulking agents such as sodium bicarbonate (potassium) and calcium hydrogen phosphate; More than two kinds of gum base agents, such as polyvinyl acetate and styrene-butadiene rubber; There are also colorants with 6 1 or more, such as amaranth, carmine and sunset yellow, such as β-carotene. There are more than two kinds of color fixatives: sodium nitrate (potassium) and sodium nitrite (potassium). There are more than 29 kinds of emulsifiers, such as sucrose fatty acid ester and sorbitan monostearate. Papain, glucoamylase and other enzyme preparations 17 or more. Taste enhancers: more than 6 kinds such as sodium glutamate and disodium 5 '- inosinate. There are more than seven kinds of flour treatment agents, such as benzoyl peroxide and magnesium carbonate. There are more than 9 kinds of coating agents, such as shellac and paraffin. There are many kinds of water-retaining agents such as trisodium phosphate, sodium pyrophosphate and sodium tripolyphosphate 10. There are more than 4/kloc-0 nutritional fortifiers such as β-carotene, taurine and vitamin C, and more than 32 preservatives such as benzoic acid and potassium sorbate. More than 9 kinds of stable coagulants such as calcium sulfate and propylene glycol. Sweeteners such as saccharin sodium, sodium cyclamate and acesulfame K are more than 17, and thickeners such as agar, sodium carboxymethyl cellulose and xanthan gum are more than 32 kinds. Food spices include 1064 kinds of natural and synthetic spices. Other potassium permanganate, caffeine, white oil and more than 20 kinds. cache.baidu/...=baidu
What are the commonly used umami agents? What are their characteristics?
Umami enhancer refers to a food additive that can enhance the flavor of food. What are the commonly used flavor enhancers and flavor enhancers? According to their chemical properties, they are mainly divided into two categories.
(1) amino acids: In addition to umami taste, there are also sour tastes, such as L- glutamic acid. After proper neutralization and sodium salt formation, the sour taste is eliminated and the umami taste is increased. In practical use, it is mostly monosodium L- glutamate, which is called monosodium glutamate for short, commonly known as monosodium glutamate. The umami flavor is the lowest at pH 3.2 (isoelectric point), and the highest at pH 6. When pH >:7, the flavor disappears due to the formation of disodium glutamate. In addition, the aqueous solution of glutamic acid or sodium glutamate loses its flavor because of long-term high temperature (>: 120℃), intramolecular dehydration. Salt and monosodium glutamate can add flavor. At present, sodium glutamate (monosodium glutamate) is used as a condiment in China, but it is listed as a food additive in other countries.
② Nucleotides: umami agents developed after 1960s. There are mainly 5'- hypoxanthine nucleotides (inosinic acid, 5'-IMP) and 5'- guanine nucleotides (guanylic acid, 5'-GMP), which are mostly disodium salts in practical use. Umami flavor is stronger than monosodium glutamate. 5'-GMP is better than 5'-IMP. If about 5% of 5'-IMP or 5'-GMP is added to ordinary monosodium glutamate, its umami taste is several times to ten times stronger than that of ordinary monosodium glutamate. This kind of monosodium glutamate is called strong monosodium glutamate or extra fresh monosodium glutamate.
In addition, there is a class of organic acids, such as succinic acid and its sodium salt, which are the main components of shellfish umami. The umami taste of fermented foods such as sauce, soy sauce and yellow wine is related to its existence.
According to the common sense of taste, sour, sweet, bitter and salty are the four most basic flavors. The receptors of umami taste are different from those of these four flavors, and the taste is also very different. When you feel the obvious umami flavor, it does not affect any other flavor, but only enhances its own flavor characteristics, thus improving the palatability of food. It is precisely because of the umami flavor that we have a good flavor enhancement effect on all kinds of vegetables, milk, meat, poultry and aquatic products. At present, there are L- glutamic acid, disodium 5 1- flavor nucleotide, disodium succinate, disodium 5 1- guanosine monophosphate, disodium 5 1- inosine monophosphate, L- alanine and glycine, as well as various plant hydrolyzed proteins and animal hydrolyzed proteins (such as chicken fresh peptide TC678).
Sodium glutamate is a common flavoring agent, which is widely used as the basic raw material for synthesizing other flavoring agents. The second, third and fourth generation monosodium glutamate is mainly made of sodium glutamate. At present, the global total output of monosodium glutamate has exceeded 1 10,000 tons, which is basically saturated.
Glycine mainly comes from some seafood and animal proteins such as shrimp, crab, sea urchin and abalone, and is the main component of seafood flavor. Adding glycine to soft drinks, soups, pickles and aquatic products can produce strong sweetness and remove salty taste and bitter taste. It can be used with sodium glutamate to increase umami taste.
5'- inosinic acid and 5'- guanylic acid belong to nucleotide flavoring agents, and their flavor is much stronger than monosodium glutamate. Plus monosodium glutamate and other umami substances, it has a strong refreshing effect. However, when used alone, the umami effect is not as strong as that when combined, and it is not resistant to high temperature cooking. In the process of heating and cooking, the umami flavor gradually decreases, which makes the final product melt in the mouth and the effect is greatly reduced.
Succinic acid and its sodium salt exist in fish, especially in shells and aquatic products, which makes the meat of shells delicious.
What are the high-temperature umami agents?
Chicken essence is actually a kind of monosodium glutamate, which is developed from sodium glutamate and its freshness is more than twice that of sodium glutamate. Because chicken essence contains umami nucleotide as a freshener, it has the effect of enhancing freshness, but its purity is lower than that of monosodium glutamate. At the end of last century and the beginning of this century, individual businesses mainly producing chicken essence speculated that "monosodium glutamate is harmful to health", which led to misleading consumption and quickly occupied the monosodium glutamate market in China. In the weekly quality report of CCTV- news channel on June 5438-1October 7, 2007, Wu, an authoritative official nutrition expert, said: The main component of monosodium glutamate and chicken essence is sodium glutamate, and the difference between them is less than10%; And clarify that "eating monosodium glutamate is harmless to health" and "chicken essence is only a condiment, which mainly plays a seasoning role and has low nutritional value". For a time, rumors such as "Eating monosodium glutamate will lead to hair loss", "Children will not grow tall after eating monosodium glutamate", "Eating monosodium glutamate will lead to hemiplegia" and "Eating monosodium glutamate will lead to dementia" spread all over the country and were exposed. Chicken essence is a compound flavoring agent. It contains not only chicken powder and egg powder, but also protein and flavor nucleic acid, as well as a certain proportion of refined salt and chicken oil. Therefore, in addition to delicious taste, the nutritional value is basically the same as monosodium glutamate. A new generation of condiments, such as chicken essence, appeared in the 1960 s, when it was stranded because of blocked marketing. In the 1990s, through commercial operation and media hype, "monosodium glutamate is harmful to health" and "chicken essence has high nutritional value", which partially replaced chicken essence. Therefore, China's largest monosodium glutamate production base, lotus gourmet powder (accounting for more than 90% of the national monosodium glutamate exports) and other monosodium glutamate enterprises suffered huge losses. Chicken powder, on the other hand, is made from first-class fresh chicken with various compound seasoning, refined by high-tech technologies such as biological enzymolysis, vacuum concentration and spray drying. Chicken essence products pay more attention to umami flavor, so the content of monosodium glutamate is higher; Chicken powder focuses on the natural flavor of chicken, so the utilization rate of chicken powder is high. The existence of the two products is the result of the long-term development of the market and the adaptation to the needs of consumers. At present, about 80% consumers in western countries choose chicken powder as seasoning. Chicken powder is naturally healthier than chicken essence. Chicken essence is just the crystallization of factory hype.
What is the first generation umami?
The earliest inventor of umami seems to be monosodium glutamate invented by the Japanese, and its chemical name is sodium glutamate, a glutamate! Glutamate is originally an amino acid in meat, and people will think that its flavor is related to glutamic acid when eating meat. Later, I synthesized sodium glutamate and invented monosodium glutamate between 1.976 and 1.978. Around 1986, China sold its patent and began to produce monosodium glutamate, thus becoming the largest producer and consumer of monosodium glutamate in the world, but it is rarely used or even not used in other countries in the world, such as the United States, Europe and Russia. Although the International Food Organization has always claimed that MSG is harmless to human body, Chinese medicine practitioners and some medical experts in China have always been critical of it. Therefore, it is suggested that natural flavoring agents should be used as much as possible when cooking, and artificial flavoring agents and flavor enhancers such as monosodium glutamate and chicken essence should not be used (in fact, there are many kinds, these two are the most common, and many of them are widely used in food and beverage processing! ) or process food without any seasoning to avoid future trouble!
Introduction of umami agent
Food additives that can enhance the flavor of food. According to chemical properties, it is mainly divided into two categories.
What are the umami agents in food and where can they be detected?
When the original flavor of the food with enhanced Yi flavor is lower than its separate detection threshold, only the flavor is enhanced, and only if it
What role does glucose play in umami, and what is its proportion?
Function: In addition to the purpose of increasing nutrition, it also has the purpose of adjusting pH value and redox. It is generally believed that concentrated sugar solution can inhibit microorganisms, because it can reduce the activity of water, reduce the free water needed for microbial growth, and lead to the separation of cell walls due to osmotic pressure, thus achieving the effects of sterilization and antisepsis.
The ratio is: 1:5.
Umami, also known as flavor enhancer or flavor enhancer, is a substance that supplements or enhances the original flavor of food. According to the recent research report, it is different from the four basic tastes of acid, sweet, bitter and salty, but it is also a basic taste. For example, the receptors of umami taste are different from those of acid, sweet, bitter and salty, and the taste is also different from the above four basic tastes. Umami does not affect any other tastes, but only enhances its own flavor characteristics, thus improving the palatability of food. Can it be produced by mixing the above four basic taste chemicals?
Where can I find the real l+g flavor?
The food additive store in Changchun South Square is available for sale.
What are the commonly used new generation products, flavors and flavor enhancers?
What are the commonly used new generation products, flavors and flavor enhancers?
Umami enhancer refers to a food additive that can enhance the flavor of food. What are the commonly used flavor enhancers and flavor enhancers? According to their chemical properties, they are mainly divided into two categories.
(1) amino acids: In addition to umami taste, there are also sour tastes, such as L- glutamic acid. After proper neutralization and sodium salt formation, the sour taste is eliminated and the umami taste is increased. In practical use, it is mostly monosodium L- glutamate, which is called monosodium glutamate for short, commonly known as monosodium glutamate. The umami flavor is the lowest at pH 3.2 (isoelectric point), and the highest at pH 6. When pH >:7, the flavor disappears due to the formation of disodium glutamate. In addition, the aqueous solution of glutamic acid or sodium glutamate loses its flavor because of long-term high temperature (>: 120℃), intramolecular dehydration. Salt and monosodium glutamate can add flavor. At present, sodium glutamate (monosodium glutamate) is used as a condiment in China, but it is listed as a food additive in other countries.
② Nucleotides: umami agents developed after 1960s. There are mainly 5 ′-hypoxanthine nucleotides (inosinic acid, 5 ′-IMP) and 5 ′-guanine nucleotides (guanylic acid, 5 ′-GMP), which are mostly disodium salts in practical use. Umami flavor is stronger than monosodium glutamate. 5'-GMP is better than 5'-IMP. If about 5% of 5'-IMP or 5'-GMP is added to ordinary monosodium glutamate, its umami taste is several times to ten times stronger than that of ordinary monosodium glutamate. This kind of monosodium glutamate is called strong monosodium glutamate or extra fresh monosodium glutamate.
In addition, there is a class of organic acids, such as succinic acid and its sodium salt, which are the main components of shellfish umami. The umami taste of fermented foods such as sauce, soy sauce and yellow wine is related to its existence.
According to the common sense of taste, sour, sweet, bitter and salty are the four most basic flavors. The receptors of umami taste are different from those of these four flavors, and the taste is also very different. When you feel the obvious umami flavor, it does not affect any other flavor, but only enhances its own flavor characteristics, thus improving the palatability of food. It is precisely because of the umami flavor that we have a good flavor enhancement effect on all kinds of vegetables, milk, meat, poultry and aquatic products. At present, there are L- glutamic acid, disodium 5 1- flavor nucleotide, disodium succinate, disodium 5 1- guanosine monophosphate, disodium 5 1- inosine monophosphate, L- alanine and glycine, as well as various plant hydrolyzed proteins and animal hydrolyzed proteins (such as chicken fresh peptide TC678).
Sodium glutamate is a common flavoring agent, which is widely used as the basic raw material for synthesizing other flavoring agents. The second, third and fourth generation monosodium glutamate is mainly made of sodium glutamate. At present, the global total output of monosodium glutamate has exceeded 1 10,000 tons, which is basically saturated.
Glycine mainly comes from some seafood and animal proteins such as shrimp, crab, sea urchin and abalone, and is the main component of seafood flavor. Adding glycine to soft drinks, soups, pickles and aquatic products can produce strong sweetness and remove salty taste and bitter taste. It can be used with sodium glutamate to increase umami taste.
5'- inosinic acid and 5'- guanylic acid belong to nucleotide flavoring agents, and their flavor is much stronger than monosodium glutamate. Plus monosodium glutamate and other umami substances, it has a strong refreshing effect. However, when used alone, the umami effect is not as strong as that when combined, and it is not resistant to high temperature cooking. In the process of heating and cooking, the umami flavor gradually decreases, which makes the final product melt in the mouth and the effect is greatly reduced.
Succinic acid and its sodium salt exist in fish, especially in shells and aquatic products, which makes the meat of shells delicious.
What was used as seasoning in ancient times?
The main thing is to cook soup, which can be cooked with chicken and duck bones for a long time, and then the impurities are removed. Use this instead of ordinary water when cooking. It tastes fresh. In fact, this is a bit like the chicken essence we use now, but it is liquid.
In addition, in the Bohai Bay area of China, a mollusk called sea sausage is also produced. It's also delicious to make dried rice rolls.