Application of Food Additives in Soy Products

Author: Hu Guohua, Editor-in-Chief
Publisher:
Publishing Date: 2005-09-01
Features: This book is a part of the "Food Additives Series." It primarily introduces the application of food additives in tofu and dried tofu products, vegetarian products, soy protein products, soy flour products, soy milk, youtiao, fermented bean curd, soybean paste, soy sauce, mung beans, and pea products. The book explains the production principles and processes of related soy products, including raw materials, formulations, production processes, and key operating points, as well as the types and usage of food additives required. This book is suitable for product development personnel, technicians, and additive production technicians in food production enterprises, as well as reference materials for faculty and students of relevant institutions.
[Preface] Preface The formation of China's food additive industry has only spanned about two decades. Before the reform and opening-up, China's food industry was underdeveloped, with a severe shortage of food and a very low market share for food additives. Public awareness 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 key pillar of the national economy. The food industry has grown at an average annual rate of approximately 13%, and the prosperity of the food industry has become a driving force for the development of food additives. China's food additive industry has developed rapidly alongside the growth of the food industry. Food additives, closely related to food, have been widely developed, produced, and applied, and the food additive industry has entered a fast lane. Today, "Without the food additive industry, there is no food industry" has become a consensus among industry insiders.
The use of food additives in food processing can improve food quality, making it more appealing in color, aroma, taste, texture, and structure, while also extending shelf life, facilitating food processing, improving production processes, and increasing efficiency. However, food additives come in a wide variety of types with diverse functions, some of which complement and enhance each other, while others counteract and inhibit each other. The use of additives must also comply with the national "Hygienic Standards for the Use of Food Additives." Many food enterprises have experienced unstable product quality due to improper use of additives, affecting their reputation. In severe cases, excessive use of additives has led to quality accidents. In recent years, food safety issues caused by improper food additive application have become a hot topic for consumers, making it crucial for the general public to have a correct understanding of food additives. Similarly, rational production and use of food additives are equally important for food additive production and application enterprises.
Based on these considerations, we have compiled this series of books on the application of food additives in the food industry. The authors of this series primarily come from scientific research institutions such as South China University of Technology, Nanchang University, Jiangnan University, Shanghai Normal University, and East China University of Science and Technology. Most of them have long been engaged in the research, development, and application of food additives. Combining their research directions and achievements, and referencing the latest domestic and international literature, they have written this "Food Additives Application Series." This book is part of the series, focusing on the application of food additives in soy products. It provides a comprehensive introduction to the use of food additives in tofu and dried tofu and vegetarian products, soy protein products, soy flour products, soy milk (milk), soy milk (slurry) crystals and condensed milk products, youtiao, oil skin and fermented bean curd, fermented soybeans, soybean paste, soy sauce, mung beans, and pea products, as well as other soy products.
With the continuous improvement of people's living standards, the demand for soy products has become higher. Functional foods, health foods, green foods, and other soy-based nutritional products have become new hotspots in the market for soy product consumption. At the same time, as the variety of soy products increases, the use of food additives in soy products has also become more widespread, each serving different purposes—such as coagulants for protein solidification, defoamers, nutritional enhancers, preservatives, and flavor enhancers. To promote the development of China's soy product industry and elevate its quality to a new level, the development and introduction of new food additives and ingredients are particularly important.
Chapters 2, 3, 4, 6, 7, and 8 were written by Ren Jian, while Chapters 1, 5, and 10 were written by Hu Guohua and Zhu Du. Chapter 9 was written by Huang Shaohua and Wang Zhenzhou. The book was uniformly revised and finalized by Hu Guohua. Mr. Ling Guanting, a senior expert specializing in food additive research and the editor-in-chief of the "Food Additives Handbook," and Mr. Peng Ruiyan, the secretary general of the Shanghai Food Additives Association, took the time to write the preface for this series. During the writing process, the authors received enthusiastic assistance from many peers, including Dr. Yuan Yonghong from East China University of Science and Technology, Associate Professor Wang Wenxia and Associate Professor Jiang Jifeng from Qiqihar University, Professor Yu Peitao, Professor Shen Guanghua, and Teacher Li Huanying from Shanghai Normal University. Additionally, the Science and Technology Office and the School of Life and Environmental Sciences at Shanghai Normal University provided strong support. The authors would like to express their gratitude to all of them.
Due to the vast number of application technologies and methods for food additives in the food industry, and their rapid development, it is inevitable that errors and omissions may exist in this book, given the authors' professional level and the relatively tight schedule. The authors sincerely welcome readers to point out any mistakes or omissions (hgh114226@sina.com, 021-64208664).