Henrikang Factory Supply Food Additives Sweeteners Preservatives Antioxidant Thickener Emulsifler Enzyme Pigment Acidity Regulator Raw Powder

Basic Info.

Model NO.	HRK-Food Additives
Resource	Natural
Application	Human API Food Additives
Type of Product	Auxiliaries and Other Medicinal Chemicals
Grade Standard	Feed Grade, Food Grade, Medicine Grade
Sample	Food Additives Avaliable
Einecs No	231-493-2
Brand Name	Henrikang
Shelf Life	2 Years Proper Storage
Storage	Cool Dry Place
Mf	Food Additives
Test	HPLC
Active Ingredient	Food Additives
MW	Food Additives
Product Name	Food Additives
Assay	99% Min Food Additives
Certificate	GMP ISO USP Bp
Transport Package	1kg Per Foil Bag, 10 Bags Per Carton. 25 Kg Per Dr
Specification	99% min
Trademark	Henrikang
Origin	Shaanxi China
Production Capacity	500000kg/Year

Product Description

Henrikang Factory Supply Food Additives Sweeteners PreservativesAntioxidantThickener Emulsifler Enzyme Pigment Acidity Regulator

Product name	Henrikang Factory Supply Food Additives Sweeteners Preservatives Antioxidant Thickener Emulsifler Enzyme Pigment Acidity Regulator Raw Powder
Appearance	WHITE Powder
Assay	99%
Shelf Life	24 months when properly stored
Storage	Keep in a cool, dry, dark location

Introduce Of Food Additives :
Food additives refer to a small amount of synthetic or natural chemical substances consciously added to food in the process of food production, processing, preservation to improve food quality and color, aroma, taste, as well as for the needs of anti-corrosion and processing technology, usually it is not eaten as food itself, and does not necessarily have nutritional value. They are used for:It is conducive to the preservation of food and prevent food deterioration. All kinds of fresh food, such as vegetable oil, margarine, biscuits, bread, cakes, moon cakes, etc., if not processed in time or improper processing, often cause corruption and deterioration, resulting in great losses. Preservatives, mildewproof agents, antioxidants can prevent food spoilage caused by microorganisms and oxidation, and extend the shelf life of food.Improve the sensory quality of food. The color, aroma, taste, shape and texture of food are important indicators to measure the quality of food. Some foods fade after processing, and some change color, such as decorating birthday cake; Some taste, flavor, texture, taste and so on also change. Appropriate use of emulsifiers, thickeners, colorants, edible flavors, sweeteners, sour agents, umami agents, quality improver and leavening agents can significantly improve the sensory quality of food and meet people's different needs.Maintain or improve the nutritional value of food. Food processing may also cause a certain amount of nutrient loss. Proper addition of some food nutrition fortifiers belonging to the range of natural nutrients during food processing can greatly improve the nutritional value of food. The application of food preservatives and antioxidants has a certain significance for maintaining the nutritional value of food while preventing food deterioration.Increase the variety and convenience of food. There are a wide variety of foods on the market for consumers to choose from, most of which depend on anti-corrosion, antioxidant, emulsification, thickening, as well as different coloring, flavor, seasoning and other various food additives. It is these many foods that bring great convenience to people's life and work.The use of flour treatment agents, thickening stabilizers, emulsifiers, etc. in food processing is conducive to the mechanization and automation of food processing operations and production.Meet people's different needs. For example, diabetic people can not eat sugar, then non-nutritious sweeteners or low-heat energy sweeteners can be made into sugar-free food, low-sugar and low-energy food.