Sweetener

Sweetener is a basic auxiliary material most used in fruit and vegetable processing. Different kinds of sweeteners are added to almost common foods in daily life, such as beverages, pickles, pastries, biscuits, bread, ice cream, preserves, candy, seasoning, canned meat and so on. Commonly used are saccharin, sodium cyclamate (sodium cyclamate), maltitol, sorbitol, xylitol, etc.

Colorant (dye)

The colorant can supplement the pigment lost in the process of production and storage to ensure the uniform color of the finished product. Colorants (colorants) commonly used in food processing are divided into natural edible pigments and synthetic pigments. Although natural pigments are safe, they are expensive, unstable in processing and use, easy to change color and have peculiar smell, so their use is still limited to a certain extent. Among the synthetic pigments, amaranth, carmine, lemon yellow, sunset yellow, caramel pigment and other synthetic pigments are allowed to be used. It is mainly used for color packaging on carbonated drinks, fruit juice drinks and cakes, candy, hawthorn products, pickled dishes, ice cream, jelly, chocolate, cream, instant coffee and other foods.

preservative

Preservatives are chemicals used to prevent microbial activity and can prolong the shelf life of food. Commonly used are: benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, etc. It is mainly used for carbonated drinks, jam, preserves, pickles, soy sauce, vinegar, fruit juice drinks and other foods.

Sour agent

Sour agent is an important auxiliary material in fruit and vegetable processing, which is second only to sweetener. Sour agent has the function of improving food quality. Commonly used are citric acid, tartaric acid, lactic acid and malic acid. It is widely used in all kinds of foods, such as a considerable part of candy and chocolate products, especially fruit products.

Enzymes and antioxidants

Enzyme preparation - the most widely used enzyme in the processing and production of fruits and vegetables is pectinase, which is mainly used to clarify fruit juice. Pectinase treatment of fruit juice can greatly improve the yield and clarification effect of juice. Antioxidants - antioxidants used in fruit and vegetable processing are mainly water-soluble antioxidants. It is mainly used for protecting the color of food, preventing oxidation and discoloration, and preventing the reduction of food flavor and quality due to oxidation.