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Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [1] [2] The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes ...
The FCC provides essential criteria and analytical methods to authenticate and determine the quality of food ingredients. FCC standards are used as agreed standards between suppliers and manufacturers in ongoing purchasing and supply decisions and transactions. [ 1][ 3] The FCC has two primary sections: monographs and appendices.
Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators. Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents.
A flavoring (or flavouring[ a] ), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. [ 1][ 2] Along with additives, other components like sugars determine ...
Petrochemical. Petrochemicals (sometimes abbreviated as petchems[ 1]) are the chemical products obtained from petroleum by refining. Some chemical compounds made from petroleum are also obtained from other fossil fuels, such as coal or natural gas, or renewable sources such as maize, palm fruit or sugar cane .
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar ( pickling ), salt ( salting ), smoke ( smoking ), sugar ( crystallization ), etc.
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) [ 1]: 27 and European Free Trade Association (EFTA). [ 2] Commonly found on food labels, their safety assessment and approval are the responsibility of the ...