摘要
介绍了酸度调节剂、抗结剂、抗氧化剂、着色剂、乳化剂、酶制剂、增味剂、防腐剂、增稠剂、食品加工助剂、变性淀粉、麦芽糊精、环糊精等食品添加剂和配料在热反应香精、粉末香精、乳化香精和其他香精生产中的应用。讨论了香精中使用食品添加剂和执行GB2760-2007的关系,指出食品添加剂在香精中的应用应视为食品添加剂的复配,应该注意避免因香精中添加剂剂量过多,导致食品中添加剂含量超标。提出了该领域的发展方向,包括加强研究、多样化、天然化、复配使用等。
This article introduces the applications of food additives and ingredients such as acidity regulators,anti-caking agents,antioxidants,colorings,emulsifying agents,enzymes,flavor enhancers,preservatives,thickening agents,food processing aids,Modified Starch,Maltodextrin,and Cyclodextrin in thermal reaction perfume compound,powder perfume compound,emulsified perfume compound and other perfume compounds.It discusses the relationship between using food additives in perfume compounds and executing GB2760-2007,indicating that applications of food additives in perfume compounds should be regarded as compounding of food additives,and that it must be noticed to avoid overfull food additives in perfume compounds which will cause an overrun of standard level of food additives in food.The development directions of this domain are put forward,including enhancing research,diversification,naturalfication and compounding.
出处
《中国食品添加剂》
CAS
北大核心
2009年第S1期156-159,共4页
China Food Additives
关键词
食品添加剂
食品配料
香精
food additives
food ingredients
perfume compound
