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Kokana Chemicals

Exporter, trader, supplier and manufacturer of food chemicals, citric acid, tartaric acid,

malic acid, coco powders, custard powders

Food additivesare substances added to food to preserve flavor or enhance its taste andappearance. Some additives have been used for centuries; for example, preserving food

by pickling with vinegar!, salting, as with bacon, preserving sweets or using sulfurdioxide as with wines. "ith the advent of processed foods in the second half of the #$th

century, many more additives have been introduced, of both natural and artificial origin.

%ood additives can be divided into several groups, although there is some overlapbetween them.

&cids

%ood acids are added to make flavors 'sharper', and also act as preservatives and

antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic

acid, fumaric acid, and lactic acid.&cidity regulators

&cidity regulators are used to change or otherwise control the acidity andalkalinity of foods.

&nticaking agents

&nticaking agents keep powders such as milk powder from caking or sticking.&ntifoaming agents

&ntifoaming agents reduce or prevent foaming in foods.

&ntioxidants

&ntioxidants such as vitamin C act as preservatives by inhibiting the effects ofoxygen on food, and can be beneficial to health.

(ulking agents(ulking agents such as starch are additives that increase the bulk of a foodwithout affecting its taste.

%ood coloring

Colorings are added to food to replace colors lost during preparation, or to makefood look more attractive.

Color retention agents

)n contrast to colorings, color retention agents are used to preserve a food*sexisting color.

Emulsifiers

Emulsifiers allow water and oils to remain mixed together in an emulsion, as in

mayonnaise, ice cream, and homogeni+ed milk.%lavors

%lavors are additives that give food a particular taste or smell, and may be derived

from natural ingredients or created artificially.%lavor enhancers

%lavor enhancers enhance a food*s existing flavors. hey may be extracted from

natural sources through distillation, solvent extraction, maceration, among othermethods! or created artificially.

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%lour treatment agents

%lour treatment agents are added to flour to improve its color or its use in baking.

-la+ing agents-la+ing agents provide a shiny appearance or protective coating to foods.

umectants

umectants prevent foods from drying out.racer gas

racer gas allow for package integrity testing to prevent foods from being

exposed to atmosphere, thus guaranteeing shelf life./reservatives

/reservatives prevent or inhibit spoilage of food due to fungi, bacteria and other

microorganisms.

Stabili+ersStabili+ers, thickeners and gelling agents, like agar or pectin used in 0am for

example! give foods a firmer texture. "hile they are not true emulsifiers, they

help to stabili+e emulsions.

SweetenersSweeteners are added to foods for flavoring. Sweeteners other than sugar are

added to keep the food energy calories! low, or because they have beneficialeffects for diabetes mellitus and tooth decay and diarrhea.

hickeners

hickening agents are substances which, when added to the mixture, increase itsviscosity without substantially modifying its other properties.