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Food Acidity Regulators
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). They can be organic acid, organic or mineral acid, mineral acids, base (chemistry), bases, Neutralization (chemistry), neutralizing agents, or buffering agents. Typical agents include the following acids and their conjugate base, sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Acidity regulators are indicated by their E number, such as E260 (acetic acid), or simply listed as "food acid". Acidity regulators differ from acidulants, which are often acidic but are added to confer sour flavors. They are not intended to stabilize the food, although that can be a collateral benefit. Acidity regulators are also important for food safety, as incorrect pH can result in bacteria growth. See also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbic Acid
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula and the structure . It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the ''Sorbus aucuparia'' ( rowan tree), hence its name. Production The traditional route to sorbic acid involves condensation of malonic acid and crotonaldehyde. It can also be prepared from isomeric hexadienoic acids, which are available via a nickel-catalyzed reaction of allyl chloride, acetylene, and carbon monoxide. The route used commercially, however, is from crotonaldehyde and ketene. An estimated 30,000 tons are produced annually. History Sorbic acid was isolated in 1859 by distillation of rowanberry oil by A. W. von Hofmann. This affords parasorbic acid, the lactone of sorbic acid, which he converted to sorbic acid by hydrolysis. Its antimicrobial activities were discovered in the late 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Food Additives
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Purposes Additives are used for many purposes but the main uses are: ;Acids : Food 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, folic acid, fumaric acid, and lactic acid. ;Acidity regulators : Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. ;Anticaking agents : Anticaking agents keep powders such as milk powder from caking or sticking. ;Antifoaming agents : Antifoaming agents reduce or prevent foaming in foods. ;Antioxidants : Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. ;Bulking agents : Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. ;Food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adipic Acid
Adipic acid or hexanedioic acid is the organic compound with the formula C6H10O4. It a white crystalline powder at standard temperature and pressure. From an industrial perspective, it is the most important dicarboxylic acid at about 2.5 billion kilograms produced annually, mainly as a precursor for the production of nylon. Adipic acid otherwise rarely occurs in nature, but it is known as manufactured E number food additive E355. Salts and esters of adipic acid are known as adipates. Preparation and reactivity Adipic acid is produced by oxidation of a mixture of cyclohexanone and cyclohexanol, which is called KA oil, an abbreviation of ketone-alcohol oil. Nitric acid is the oxidant. The pathway is multistep. Early in the reaction, the cyclohexanol is converted to the ketone, releasing nitrous acid: : The cyclohexanone is then nitrosated, setting the stage for the scission of the C-C bond: : : Side products of the method include glutaric and succinic acids. Nitrous oxide is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acidulant
Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods.Berry, S.K.. (2001). Role of acidulants in food industry. Journal of Food Science and Technology. 38. 93-104. Though acidulants can lower pH they differ from acidity regulators, which are food additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants are acetic acid (e.g. in pickles) and citric acid. Many beverages, such as colas, contain phosphoric acid. Sour candies often are formulated with malic acid.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Other acidulants used in food production include: fumaric acid, tartaric acid, lactic acid and gluconic acid. See also *Food additive *List of food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System for Food Additives, International Numbering System (INS) as deter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Propionic Acid
Propionic acid (, from the Greek language, Greek words πρῶτος : ''prōtos'', meaning "first", and πίων : ''píōn'', meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula . It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion as well as the Carboxylate salt, salts and esters of propionic acid are known as propionates or propanoates. About half of the world production of propionic acid is consumed as a preservative for both animal feed and food for human consumption. It is also useful as an intermediate in the production of other chemicals, especially polymers. History Propionic acid was first described in 1844 by Johann Gottlieb, who found it among the degradation products of sugar. Over the next few years, other chemists produced propionic acid by different means, none of them realizing they were producing the same substance. In 1847, French chemist Jean-Baptiste Dumas esta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Benzoic Acid
Benzoic acid () is a white (or colorless) solid organic compound with the formula , whose structure consists of a benzene ring () with a carboxyl () substituent. The benzoyl group is often abbreviated "Bz" (not to be confused with "Bn," which is used for benzyl), thus benzoic acid is also denoted as BzOH, since the benzoyl group has the formula –. It is the simplest aromatic carboxylic acid. The name is derived from gum benzoin, which was for a long time its only source. Benzoic acid occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites. Salts of benzoic acid are used as food preservatives. Benzoic acid is an important precursor for the industrial synthesis of many other organic substances. The salts and esters of benzoic acid are known as benzoates (). History Benzoic acid was discovered in the sixteenth century. The dry distillation of gum benzoin was first described by Nostradamus (1556), and then by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetic Acid
Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Historically, vinegar was produced from the third century BC and was likely the first acid to be produced in large quantities. Acetic acid is the second simplest carboxylic acid (after formic acid). It is an important Reagent, chemical reagent and industrial chemical across various fields, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood Adhesive, glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the E number, food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is funda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conjugate Base
A conjugate acid, within the Brønsted–Lowry acid–base theory, is a chemical compound formed when an acid gives a proton () to a base—in other words, it is a base with a hydrogen ion added to it, as it loses a hydrogen ion in the reverse reaction. On the other hand, a conjugate base is what remains after an acid has donated a proton during a chemical reaction. Hence, a conjugate base is a substance formed by the removal of a proton from an acid, as it can gain a hydrogen ion in the reverse reaction. Because some acids can give multiple protons, the conjugate base of an acid may itself be acidic. In summary, this can be represented as the following chemical reaction: \text + \text \; \ce \; \text + \text Johannes Nicolaus Brønsted and Martin Lowry introduced the Brønsted–Lowry theory, which said that any compound that can give a proton to another compound is an acid, and the compound that receives the proton is a base. A proton is a subatomic particle in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling), salt ( salting), smoke ( smoking) and sugar ( crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines. With the advent of ultra-processed foods in the late 20th century, many additives having both natural and artificial origin were introduced. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport. In Europe and internationally, many additives are designated with E numbers, while in the United States, additives in amounts deemed safe for human consumption are designated as GRAS. Identification To regulate these additives and inform consumers each additive is assigned a unique number called an "E number", whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buffering Agent
A buffer solution is a solution where the pH does not change significantly on dilution or if an acid or base is added at constant temperature. Its pH changes very little when a small amount of strong acid or base is added to it. Buffer solutions are used as a means of keeping pH at a nearly constant value in a wide variety of chemical applications. In nature, there are many living systems that use buffering for pH regulation. For example, the bicarbonate buffering system is used to regulate the pH of blood, and bicarbonate also acts as a buffer in the ocean. Principles of buffering Buffer solutions resist pH change because of a chemical equilibrium between the weak acid HA and its conjugate base A−: When some strong acid is added to an equilibrium mixture of the weak acid and its conjugate base, hydrogen ions (H+) are added, and the equilibrium is shifted to the left, in accordance with Le Chatelier's principle. Because of this, the hydrogen ion concentration increas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
