What food additives are allowed in meat products

The types of food additives allowed to be used in meat products include: coating agents, preservatives, color retention agents, anti-caking agents, antioxidants, coagulants, leavening agents, emulsifiers, moisture retention agents,

Coating agent: a kind of substance that can form a film after covering the surface of food, which can prevent the invasion of microorganisms, inhibit the evaporation of water or absorb and regulate the respiration of food

Preservatives: A class of food additives that can prevent spoilage caused by microorganisms and prolong the shelf life of food

Color-preserving agent: a kind of food additive that does not have color itself, but can make food produce color or improve the color of food (such as strengthening or protecting), also called coloring agent or coloring agent

Anti-caking agent: A class of food additives that prevent powdered or crystalline food from clumping and caking to keep it free-flowing

Antioxidant: A class of food additives that can prevent or delay the oxidative deterioration of food, improve food stability and prolong storage period

Coagulants: A class of substances that can make food structure unchanged and enhance viscous solids

Bulking agent: a kind of substance that is decomposed by heat during processing to generate gas, which makes the product rise and form a dense porous structure, so that the product has a bulky, soft or crispy substance

Emulsifier: a class of substances that can improve the surface tension between various constituent phases in an emulsified system and form a uniform dispersion or emulsion, also known as surfactants

Humectant: A class of food additives that help maintain a stable moisture level in foods

(Source: Meat Alliance)

"China Food News" (November 15, 2021 06 edition)

 (Editor-in-charge: Yang Xiaojing)