Application of food additives in beverages and fermented foods

Author: Hu Guohua, Editor-in-Chief
Publisher:
Publishing Date: 2005-06-01
Features: This book is one of the volumes in the "Food Additive Application Series." It is divided into nine chapters, providing a detailed introduction to the application of food additives in various beverage categories, including carbonated beverages, fruit and vegetable juice beverages, protein and emulsified fat beverages, tea beverages, as well as other indulgent beverages, ice cream and other cold drinks, fermented beverages, other beverage categories, and fermented foods and functional beverages. The book covers the current production status, production processes of these beverages and fermented foods, as well as the types and usage of food additives employed. This book serves as a reference for food production professionals, food additive researchers and developers, and engineering technicians from related production enterprises. It can also be used as teaching and learning material for students and faculty in higher education institutions specializing in related fields.
[Preface] The formation of China's food additive industry has only spanned a little over two decades. Before the reform and opening-up, China's food industry was underdeveloped, with food scarcity and a very low market share for food additives. Public understanding of food additives was also relatively vague. Over two decades of reform and opening-up and the development of a market economy have led to a rapid rise in China's food industry, making it a vital pillar of the national economy. The food industry in China has grown at an average annual rate of approximately 13%, and the prosperity of the food industry has become the driving force behind the development of food additives. China's food additive industry has grown rapidly alongside the development of the food industry. Food additives, closely related to food, have been extensively developed, produced, and applied, propelling the food additive industry into high gear. Today, it has become a consensus among industry insiders that "without the food additive industry, there would be no food industry."
The use of food additives in food processing can improve food quality, making it more appealing in terms of color, aroma, taste, texture, and structure, while also extending shelf life, facilitating food processing, enhancing production processes, and improving efficiency. However, food additives come in a wide variety of types and have diverse functions, some of which complement and synergize with each other, while others counteract and inhibit one another. The use of additives must also comply with China's "Hygienic Standards for the Use of Food Additives." Many food enterprises have suffered from unstable product quality due to improper use of additives, affecting their reputation. In severe cases, excessive use of additives has led to quality incidents. In recent years, food safety issues arising from the improper use of food additives have become a major concern for consumers, making it crucial for the general public to develop a correct understanding of food additives. Similarly, rational production and use of food additives are equally important for food additive production and application enterprises.