Food additives can be divided into several groups, although there is some exert more than one effect. Food additives include: colors, preservatives, antioxidants, emulsifiers, stabilizers, thickeners, and sweeteners.
Formula C3H8O3, is a sugar alcohol compound widely used in pharmaceutical formulations as a food preservative.
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Gelling agent (thickener) it is found in most gummycandy,marshmallows, gelatin desserts, ice cream dips, and yogurts .It can be used as a stabilizer, or texturizer in food such as yogurt,cream cheese, margarine and in fat -reduced food to stimulate the mouth feel of the fat and to create volume .For clarification of juices such as apple juiceand vinegar.
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100% vegetarian substitute for gelatin, Made of cooked and pressed algae, Flavorless and has a firmer, less jiggle texture than gelatin. Used in dairy product, as a cost effective stabilizer With colloids to improve final texture. Thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, prepared soups, ice cream, acidified creams, pudding, custard, cheese, flans, spreadable products like honey, butter and peanut butter. As a substitution of pectin to decrease sugar level.
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Produced from seaweed. Used in soft jellies, pudding, mousses, soups, ice cream, sauces, dairy and meat products.
Flavorless and set things more softly than gelatin. Consider as a dietary fiber. It has three commercial classes:
Kappa: forms strong, rigid gels in presence of potassium ions, it reacts with dairy products.
Lota: forms soft gels in the presence of calcium ions.
Lambda: doesn’t gel, and is used to thicken dairy products.
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Thickener, emulsion stabilizer. It is polysaccharide produced by the fermentation of sugar or glucose using Xanthomanos bacterium. Used as a substitution for wheat and other cereals used for making bread that is gluten free. Used in dairy products like salad dressing, milk based sauces, and ice cream. A substituting as commercial thickener along egg whites for the fatty yolk emulsifier.
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Stabilizer for ice cream, it makes the taste smooth and delicate.
As additive in biscuits, cakes, and other baked food, it makes the products have smooth appearance and loose texture.
As binder, noodles, rice noodles, twisted leather, meat balls, sausage, bread and pastries
Gelling agent : fudge. Bakery products, meat products, desserts, dough conditioner, edible films, frozen food, glazes, jellies, non dairy creamers, fiber drinks, and formed food.
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Emulsifier. Used in liquid beverages, jelly, milk jelly, and jam. Instant noodles, bread, cake, quick – frozen cooked wheaten food, and desserts. In biscuits, ice cream, pancake, edible composite film, brown sour milk beverages, and yogurt products.
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Stabilizer for milk products. As thickener and emulsifier for salad dressing, pudding, jams, tomato juice and canned products, also to extend shelf life and prevent separation. Hydrating agent for noodles,bread, cool and frozen products. Chocolate, milk, drinkable yogurt and fruit flavored yogurt to make smoother mixture as a clarifying agent. Pie, pastry fillings, and mousses utilize the gel-forming and non-melting properties of sodium alginate.
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It is one of the oldest food flavor used in culinary. Used in seasoning and increase flavor of foods specially chine’s dishes, soups, sauces, meat products, vegetables, spices, and gravies.
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Primarily used in food and beverage as a flavor enhancer. Sweetness intensifier in food, ice cream, soft drinks, candy, roasted foods, pudding, jelly, cakes, and chocolate.
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Is commonly used to prolong the shelf life of food products. It increases flavor and sweetness in items such as in ice cream, jelly, ketchup, chocolate, candies, desserts, and beverages.
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Taste improver. Natural taste ingredient in food industry. Is a good way to create meat substitutes with natural and animal – free ingredient. Great solution to bring meat flavor to vegetarian dishes. Is a good natural solution for low – salt products. A good way to develop flavors such as cacao, vanilla, decreasing the sugar added. Used in ready meals, frozen products, and fresh processed products.
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Is used as food additive and amino acid in nutritional supplement in baked products, pasta products, and spices.
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Used as acidity regulator and anti-oxidant in beverages, carbonated soft drinks, instant drinks, syrups, juice drinks, RTD tea, coffee, energy drinks. Used as organic acid and pH control agent, flavoring and preservative in food production in candy, cookies, biscuits, canned fruit, jams, bakery products, cereals, snacks, dairy products, desserts, ice cream, meat production, seafood, ready meals, instant food, sauces, dressing, and seasoning.
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Natural preservative and is often used to add an acidic or sour taste to foods and soft drinks. It is also used as an acidulant and flavor enhancer in jams, jellies, and candy.
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Food additive usually used for flavoring or as preservative. It functions as buffer, sequestrant, and emulsifier. Used in carbonated beverages, whipped cream, traditional cream, coffee creamer, processed cheese, evaporated milk, dry soups, puddings, doughs, jams, ice cream, candy, gelatin desserts, and soft drinks.
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Food acidulants, buffering agent, and sequestrate. Used in soft drinks, artificially sweetened, jellies, processed cheese, puddings. Reduces sodium content in beverages, gelatin desserts, confections, jams. Chelating agent, stabilizer, anti-oxidant, flavoring, regulator, and emulsifier.
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Nutritional enhancer and food flavor acid complexing agent. Citrate Chelating agent, buffering, emulsifier, and flavoring yogurt. Soy products, condensed milk, sweetened condensed milk, butter, flour, and biscuits.
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Food stuff sourness agent and flavoring. Used in grape juice. Used as acidity regulator.
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Acidifying agent in candy, jams, and jellies to give sour or tart taste. pH control agent, preservative, emulsifier, chelating agent, flavor enhancer and modifier, stabilizer, anti-caking agent, and firming agent. Used in soft drinks, some colloidal sweetmeats, and bakery products.
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Used in food and beverages, fruit juices, chewing gums, cool drinks, powder drinks, lactic acid drinks, milk drinks. In frozen food, processed food, and colas to improve their taste and flavor.
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Acidity regulator, flavor enhancer as food and beverages requiring fruity flavors. Colo stabilizer and adjuster of acidity for fruit processing. Used in carbonated and non carbonated beverages. Powder mixes, low calorie beverages, hard-candy, chewing gums and bakery products.
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It is preservative, anti-oxidant, and color stabilizer, also it can be used to boost foods vitamin C and acidity regulator. Used in retardation of oxidative rancidity for fats and oils. Curing agent in meat processing, fermented flour products, tea, fruit juice, canned fruit, and canned meat.
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Curing agent in meat processing. Anti-oxidant, color fixative, preservative, acidity regulator, natural flavor, extend shelf life. Used in dairy products, canned fruit, canned meat, jams, carbonated drinks, tea, and fruit juice.
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it is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider.
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It is the most widely used food preservative in the world, being incorporated into both food and soft drink products. It is used in margarine, salsas, maple syrups, pickles, preserves, jams and jellies. Almost every diet soft drink contains sodium benzoate, as do some wine coolers and fruit juices. It is also used in personal care products like toothpaste, dentifrice cleaners, and mouthwashes. As a preservative.
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Color fixative, natural flavor for food, preservative. Used in meat processing, fruits, vegetables tin, fruit tea, fruit juice, and jams.
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Color fixative, preservative, acidity regulator. Nutrition supplement in food such as increments, frozen vegetables, dairy -based drinks, processed cheese, fat spreads, processed fruits, canned vegetables, breakfast cereals, sweeteners, vinegars, and mustards.
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Vanillin is the primary component in vanilla bean extract. Used in confectionary and baked goods, soft drinks, cream soda, vinegars, and chocolate.
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It Is a derivative of vanillin which is approximately three times as potent as vanillin. Mainly used in chocolate industry.
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It Is used as flavor in chewing gums, cigarettes, and candy. It is commonly used in both flavor and fragrance applications because of its unique cooling characteristics.
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For food colorings and flavorings and is also a classified humectants food additive There are also many applications in the cosmetics industry that use this solvent, specifically personal care products including shampoos, bubble baths, baby wipes and as a moisturizer in make-up.
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Can be used as the food ingredients, it is widely used as emulsifier and stabilizer in food processing it and it is also used as bulking agent for pastry and cake, bread improver or buffer, humectants for meat, curing agent for pectin; yeast, nutrition enhancer, chelant etc. For brewing, it can enhance diastatic activity, ferment capacity.
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Known as disodium pyrophosphate, is a white, water soluble solid that has many applications in the food industry. Packing Powder, Cake Mixes, Frozen dough, canned crab, Self-rising flour. Strawberry-flavored milk (keeps color pink), Sausages, French-fries, Hash Browns, Restructured poultry and canned tuna.
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The growing population of our nations and the limited resources for food will only require more demand for better, safer, faster, more cost effective, and enough quantity of such additives, for this purpose we at UCA have decided that it is the right time to invest in this sector to maintain enough stock for all consumers in the region and planning to start local production to serve our partners through a trusted local facility.
