Recently, it was learned from the benzoic acid manufacturer Tongtaiweirun that the food industry is one of the important pillar industries in the national economy, which directly affects the development of industry and agriculture, the improvement of people's living standards, and the stability of society. The development of the food industry reflects a country's economic development level to a considerable extent.
Among them, the food additive industry occupies an important position in the food industry. In other words, there is no modern food industry without the food additive industry. Preservatives such as benzoic acid, sodium benzoate, calcium propionate and sodium propionate are known as the soul of the modern food industry in the food industry.
At present, the total number of food additives used in the world has reached more than 14,000, of which more than 4,000 are directly used. The development and development of food additives in my country originated in the past ten or twenty years. So far, my country has approved more than 1,500 food additives in 22 categories, including more than 700 flavors. As a catalyst for the modern food industry, the market development potential of food additives will be immeasurable.
Developed natural food additives
In recent years, my country has actively advocated the "natural, nutritious, and multifunctional" policy in the production of food additives, which is consistent with the international trend of "return to nature, natural, nutritious, low-calorie, and low-fat". The development of natural, nutritious and multifunctional food additives has unique advantages.
Natural preservatives, also known as natural organic preservatives, are substances with antibacterial effects secreted by organisms or in the body themselves. Products such as benzoic acid, sodium benzoate, calcium propionate and sodium propionate are artificially extracted or processed Food preservatives. Research on natural food preservatives has been very active. Bactstatin is a small molecule peptide or protein that is synthesized by eukaryotic ribosomes and released outside the cell with bactericidal effect. Usually composed of 30-60 amino acids, it is a very effective biological preservative. The application of bacteriostatin in food can be roughly divided into three categories: inoculation with bacteriostatin-producing bacteria; direct addition of purified bacteriostatin substance; use of bacteriostatin-producing bacteria as an additive. Lysozyme is also called muramidase or N-acetyl muramidase. In 1922, the British Fleming discovered lysozyme from nasal mucus. Lysozyme is widely present in the egg whites of birds and poultry and the tears, saliva, plasma, urine, milk, placenta, body fluids and tissue cells of mammals. Among them, the content is the most abundant in egg whites (about 3.5%). Due to strict restrictions on the use of chemical preservatives, natural preservatives have become a hot topic in the field of food preservatives. Many plant extracts can also be used as natural food preservatives. At present, more than 1,000 plants have been found to contain antibacterial compounds. Although plant extracts have been used as natural food preservatives for a long time, due to the complex composition of natural extracts, the isolation and identification, antibacterial activity, and mechanism of action of these plant-derived natural food preservatives still require extensive and in-depth research. Research work.
Natural antioxidants. It is generally taken from natural edible substances, such as: vegetables, fruits, seasonings, Chinese medicinal materials and seaweeds, leftovers from agriculture and food industries, and certain microbial fermentation products. Lipid oxidation in food is one of the main concerns of the food industry. Lipid oxidation will not only produce an unpleasant rancid smell, reduce the nutritional value of food, but also cause safety hazards. Adding antioxidants to foods can ensure the quality of lipid foods and extend the shelf life. Among them, natural food antioxidants are widely favored due to their safety. Studies have shown that many herbs and natural seasonings contain active ingredients with antioxidant effects, which are very good sources of natural antioxidants, such as rosemary, sage, thyme, ginger, summer herb, black pepper, and chili , Cloves, basil, mint and spearmint etc. In recent years, consumers' awareness of the safety of food additives has continued to increase, and safe and natural antioxidants have become the direction of development in this field. As the food industry has an increasing demand for natural antioxidants, the research on new, efficient and safe natural antioxidants is still under continuous exploration.
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