Chemical nature of food
Many food products, juices and pastries are added to the market. Food chemicals derived from natural substances, which affect their basic characteristics, are measured by the quality of the food, and the food manufacturing is wholly or partly of these products, thus maintaining the attractiveness, appearance and flavor of the product.
Types of food additives
Preservatives
Preservatives preserve food longer than non-damaged. Typical examples include table salt, sugar and vinegar, and the chemical symbolizes E200-299, added to inhibit or prevent bacterial growth.
Scented materials
There are many scented substances, whether manufactured or natural, used as scents in the food industry, and most often add low concentrations, reaching parts of a million.
Antioxidants
Antioxidants delay or prevent periods of chemical change caused by the interaction of oxygen with fat or oils, in addition to the vitamins dissolved in fat that causes stinging, and rancidity makes food corrupt and harmful to human health, and Bmz with E and follow the code numbers from 300 to 999, Add to frozen fruit to prevent oxidation.
Acid, alkali and structured solutions
PH in foods is important in the preparation and manufacture of many foods, symbolized by the pH (pH), and affects the strength of food and color and smell.
Whitening and maturation help
The flour tends to yellow, and with the long storage period matured and becomes white, but with the addition of whitening materials and help to maturity less storage costs, and thus avoid injury to the stock of insects and rodents.
Colored materials
Colored materials are used frequently in the food industry, whether colored or natural. If the natural color of the food disappears during manufacture, food factories add color to it, which makes food more attractive.
Emulsifying agents, foams, stabilizers and thickeners
Emulsifying agents combine substances that can never be blended together; such as water and oil. For stabilized substances, they are separated from each other again. Foam helps mix liquids with gases, such as soft drinks. In the manufacture and preparation of sweets, cake and ice cream; where the strength and appearance, and increase the size, and symbolized by the E, followed by numbers from 400-499.
Local materials
Add artificial sweeteners such as aspartame and saccharin in the food industry as an alternative to normal sugar because they have no effect on tooth decay and low calorie intake.