From the food additive manufacturers and taivirun, we know that compound food additives have certain excellent performance. Production practice has proved that the compound use of food additives can produce synergy, synergism, or derive some new effects. The use of compound food additives can not only reduce the amount of food additives, but also further improve the quality and safety of food. The use of compound food additives has produced good economic and social benefits.

The use of composite food additives has become a trend and direction. Food additive manufacturers and users need to strengthen the research on the production and application technology of composite food additives, and develop more and better composite food additive resources to meet the needs of the growing food industry.

Food additives play an important role in modern food industry. It plays an important role in improving the color, aroma and taste of food, improving the processing conditions, improving the quality of food and extending the shelf life of food. It is called the soul of modern food industry and has great market development potential.

With the development and improvement of the application technology of food additives, compound food additives are more and more widely used in the application of food additives. The compound use of food additives can overcome the shortcomings of a single material and give full play to the advantages of each component material. Its use effect is often more significant than that of a single food additive.

Compound use of food additives in practical production

1. Compound use of preservatives

All kinds of preservatives have their own range of action, and their combined use has synergistic effect, which can achieve the purpose of expanding the scope of inhibition and improving the effect of inhibition. Acid preservatives can be used in combination with their salts and esters of the same acid, or with preservatives with long action (such as calcium propionate, sodium propionate and sodium benzoate) and preservatives with rapid action but poor durability (such as hydrogen peroxide). Both methods can enhance the effect of preservatives. Another way to mix preservatives is to use them together with synergists, such as citric acid, EDTA, ascorbic acid, etc., which also has good corrosion resistance.

2. Compound use of thickener

By using the synergistic effect of various food colloids and the method of composite configuration, a variety of composite colloids can be produced to meet the different requirements of food production. For example, xanthan gum and konjac glucomannan can be used to form gel even at lower concentration.

3. Compound use of bulking agent

Compound leavening agent is mainly used in the market for convenience food and baking food. According to the product requirements, choose the acid salt with appropriate gas production rate. For example, sodium bicarbonate decomposes slowly in humid air or hot air to produce carbon dioxide; when it meets with acid, it decomposes strongly to produce carbon dioxide, which is a good loosening agent. Potassium hydrogen tartrate is a stable acid salt. Sodium bicarbonate is compounded with potassium hydrogen tartrate, in which potassium hydrogen tartrate reacts with carbonate in the compound bulking agent to reduce the alkalinity of the finished product to ensure the quality. Besides, another important role is to control the reaction speed in the gas production process. Using the decomposition characteristics of acid salt to control the gas production process of the leavening agent can fully improve the ability of the leavening agent.

4. Compound use of sweeteners

Single sweetener has its own advantages and disadvantages. For example, the price of sodium cyclamate is low, but it also has bitter taste and poor acid resistance. The price of acesulfame is high, but its sweet taste is refreshing, lasting for a long time, and it is stable to acid and heat, but the amount of acesulfame should be limited. However, the combination of several sweeteners can make up for or mask the bad taste and improve the flavor. At the same time, it can also improve the sweetness, such as the combination of sodium cyclamate and saccharin, sucrose, or other sweeteners.

5. Compound use of stabilizer and coagulant

Composite stabilizer and coagulant are artificial stabilizers and coagulants made from more than two kinds of processing. For example, glucose - δ - lactone is a new type of tofu stabilizer and solidifying agent. Tofu made from lactone has good texture and high value, but lactone tofu is soft and not suitable for frying. Therefore, the study of ester based composite stabilizer and coagulant formula can not only maintain the taste of lactone tofu, but also increase the hardness of lactone tofu.

6. Application of composite emulsifier and coagulant

Composite emulsion stabilizer and coagulant are the mixture of several single stabilizers and coagulants mixed with emulsifiers in a certain proportion. The stabilizers and coagulants used in ice cream include animal stabilizers and coagulants, plant stabilizers and coagulants. To make ice cream, it is necessary to control and stabilize the agglomeration of fat globules, so as to improve the stability, shape retention, expansion rate, melting, taste, structure, shape and texture of ice cream. However, it is impossible to obtain and maintain these properties only by emulsifier, and it is often necessary to add other stabilizers and coagulants. The most commonly used stabilizers and coagulants are various hydrocolloids, such as gelatin, sophora bean gum, carrageenan, alginate gum, xanthan gum, etc.

Requirements of compound food additives

The amount of single food additive converted from the amount of compound food additive shall not exceed the maximum amount of the additive specified in the national food safety standard [when the food additives with the same function (the same color colorant, preservative and antioxidant) are mixed, the sum of their respective amounts in the maximum amount shall not exceed 1], Must have enough knowledge of food additives, in the process of use will occur, in strict accordance with the provisions of production.

Through the combination of food additives, the amount of single additive can be reduced, which not only enhances the effect, but also reduces the side effects. At the same time, the use of food additives can be simplified by compounding, so as to reduce accidents and bias in use, which is particularly suitable for food enterprises with weak technical level.