Functional additives are substances that are added to a product to improve certain properties or functional characteristics. These additives are found in a wide variety of products, including food, cosmetics and industrial products. The use of functional additives in the food industry is subject to strict regulations and standards to ensure food safety and quality. Approved additives are carefully reviewed and must undergo extensive evaluation before they are allowed on the market.
Among the most common functional additives in foods are stabilizers, which improve product resistance and shelf life. Emulsifiers stabilize mixtures of oily and aqueous components, such as milk, cream and mayonnaise. Acidity regulators control the pH of foods to ensure product taste, preservation and safety. Flavors improve the taste and/or odor of the product, while preservatives extend the shelf life of the product. Gelling agents help to achieve the desired consistency of food, while colorants can improve the appearance of food.
Antioxidants are additives used in foods to slow or prevent oxidative degradation of fats and other ingredients. Oxidative degradation is triggered by the ingress of oxygen into foods and results in chemical reactions that can lead to spoilage and loss of quality.
Antioxidants help minimize these negative effects by inhibiting or neutralizing the action of oxygen. They can also preserve and improve the taste, color and texture of foods.
In the food industry, antioxidants play an important role in maintaining food quality and shelf life. By slowing oxidative degradation, foods can be stored longer without spoiling or losing quality. This increases food availability and reduces food waste.
There are many different types of antioxidants used in the food industry. The most common include vitamin C (ascorbic acid), vitamin E (tocopherol), gallates ( propyl gallate, octyl gallate), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). However, the use of antioxidants is not without controversy, as some consumers have concerns about potential health effects. The search for natural alternatives to synthetic antioxidants continues.
In food manufacturing, ascorbic acid is often used as an additive to extend the shelf life of foods and stabilize the color of foods. Vitamin C is a powerful antioxidant and can prevent foods from oxidizing quickly and losing their color. It is also used to improve the taste and flavor of foods by increasing acidity. Another advantage of ascorbic acid is that it is a natural preservative and therefore an alternative to synthetic preservatives.
Ascorbic acid is also used in the food industry to improve the texture of foods. It can be used to lower the pH value of foods, thereby changing the structure of proteins, which in turn affects the texture of foods. An example of this is the use of ascorbic acid in bread making to stabilize the dough and increase the volume of the bread.
The antioxidant has other functions in the body, including supporting the immune system, fighting free radicals and promoting collagen formation. Thus, ascorbic acid contributes to health and well-being as an important nutrient.
The demand for ascorbic acid has shown a stable and steady increase in recent years and may continue to do so in the coming years. This is due to growing awareness of the benefits of vitamin C, as well as a growing trend toward natural health solutions and increasing demand for dietary supplements. In addition, increasing demand for processed foods with longer shelf life and freshness is a reason for the growth of the market. This has led to increasing use of natural antioxidants such as ascorbic acid from natural sources like acerola cherry.
There will continue to be some developments in the future as research and development continues in the field of ascorbic acid. Studies are being conducted to better understand how ascorbic acid affects the body and how it can best be used to improve health.
Finally, there is also a trend toward developing new forms and applications of ascorbic acid, such as microencapsulated ascorbic acid, which allows for slow release and provides a longer shelf life for products.
Another trend is the use of ascorbic acid in the meat industry to prevent degradation of meat color and flavor. Thus, ascorbic acid is used in the production of sausage, ham and other meat products. New applications are also being discovered, such as the use of antioxidants in the cosmetics industry and in agriculture.
The main field of application of E300 ascorbic acid is the food and beverage industry. However, its application is not limited to this field.
Pharmaceutical industry: As a component of drugs, vitamin and mineral preparations, vitamin C is used in the pharmaceutical industry to extend shelf life and improve the absorption of iron in the body.
Cosmetics industry: Ascorbic acid can used in skin care products to reduce the appearance of signs of aging.
Animal feed: Another area of application is animal feed. There, E300 ascorbic acid improves the health of farm animals and promotes growth. It can also help reduce stress in animals, especially during transport and rearing.
Tobacco industry: As an antioxidant, ascorbic acid is used in tobacco products to prevent oxidation of tobacco components and improve product shelf life.
Photography: Extending shelf life is also important in analog photography. Vitamin C reduces the appearance of color casts and color defects in films and papers.
These are just a few of the many B2B applications of ascorbic acid, and it is likely that demand for vitamin C in these industries will continue to grow in the future. However, it is important that the quality and purity of vitamin C is carefully monitored and regulated to ensure that it is suitable for these applications.