Question 5 about food seasonings

Summary. Dear, hello, I am glad to answer your questions Edible salt, soy sauce and other flavorings belong to food additives, edible salt, soy sauce belong to food additives in a broad sense, including edible alkali, baking soda and so on.

Are edible salt, soy sauce and other flavoring agents food additives?

Dear, hello, I am glad to answer your questions Edible salt, soy sauce and other flavorings belong to food additives, edible salt, soy sauce belong to food additives in a broad sense, including edible alkali, baking soda and so on.

Edible salt, soy sauce and other flavoring agents do not belong to food additives, edible salt, soy sauce belong to food additives in a broad sense, including edible alkali, baking soda and so on. 1. Food additives: Food additives refer to the food manufacturers in the process of producing food, adding some chemicals to the food, used to change the color and smell of the food, or adjust the taste of the food and prolong the storage time (preservatives, antioxidants), but some can cause cancer, such as some substances added to many meat foods, nitrites produced in the stomach due to the interaction of protein, gastric acid and additives, which can lead to physiological chronic diseases.

These chemicals are known as food additives. 2. Explanation of table salt: Table salt, also known as table salt, is one of the most important substances for human survival and the most commonly used seasoning in cooking.

The main chemical component of salt, sodium chloride, is 99% in table salt, and potassium chloride is added to the salt produced in some areas to reduce the content of sodium chloride to reduce the incidence of hypertension. At the same time, salt in most parts of the world is used to prevent iodine deficiency diseases by adding iodine, and the salt with iodine is called iodized salt.

Hello, food additives and excipients include colorants, enzyme preparations, thickeners, leavening agents, sweeteners, etc. 1. Colorant: It is a substance that takes food coloring as the main purpose to give color to food and improve food color.

2. Enzyme preparations: mainly used to catalyze various chemical reactions in the production process, with high catalytic efficiency and high specificity. 3. Thickener:

Slag imitation can improve the viscosity of the object system, so that the system can maintain a uniform and stable suspension state or emulsion state. 4. Leavening agent such as fiber: make the dough blank proofing and form a dense porous tissue, so that the product has a fluffy, soft or crispy substance.

5. Sweeteners: Flavors can be divided into two categories: nutritional sweeteners and non-nutritive sweeteners according to their nutritional value; According to its sweetness, it can be divided into low sweetness sweetener and high sweetness sweetener; According to its **, it can be divided into natural sweeteners and synthetic sweeteners.

1.Salt, sugar, monosodium glutamate, vinegar.

2.Green onions, ginger, garlic, onions, chili peppers, green onions, leeks, coriander, parsley, horseradish, wasabi, white truffle mushrooms.

3 .Pepper, Sichuan pepper, dried ginger, chili pepper, star anise, cloves, bay leaf, tangerine peel, cumin, anise, grass fruit, lemon leaf, peppermint, vanilla, cardamom, rosemary, perilla, sesame, sesame oil.

4.Five-spice powder, thirteen spices, curry powder, seven-flavor powder.

5.Tomato sauce, sauce, brine, oyster sauce, XO sauce, hp sauce.

6 .Soy sauce, soy sauce, fish sauce, shrimp paste, tempeh, soy sauce, southern milk, bean curd, bean paste, miso.

Seasoning usually refers to natural plant spices, which are the general name of plant spices such as star anise, Sichuan pepper, cinnamon, tangerine peel, etc., and compound spices are also called seasonings. In China, condiments and seasonings are usually not the same concept, and condiments include soy sauce, oil consumption, monosodium glutamate, essence of chicken, and also seasonings. Specific types of savory seasonings:

Salty has been listed as one of the five flavors since ancient times. In cooking applications, saltiness is the main taste, is the basic taste of the vast majority of compound flavors, there is the master of all kinds of flavors, not only the general dishes are inseparable from the salty, that is, sweet and sour, sour and spicy, etc., but also to add an appropriate amount of saltiness to make it rich and palatable. The history of human knowledge and use of salty taste is quite long, and the earliest use of salt in China is recorded in the Yellow Emperor period about 5,000 years ago.

Savory seasonings include: soy sauce, salt, and sweet sauces. .

Sweet seasoning: Sweetness was called sweet in ancient times, which is one of the five flavors. Sweetness can be used alone in cooking to prepare sweet foods; It can also participate in the adjustment of a variety of compound flavor types, so that the food is sweet and delicious, and can also be used for flavor, bitterness and fishiness, etc., and has a certain anti-greasy effect.

In Chinese cooking, sweetness is used more in the south, and Wuxi cuisine in Jiangsu has the heaviest sweetness, known as "sweet out, salty, thick oil red sauce". Natural sweeteners such as honey exist in nature and have long been consumed by humans. The oracle bone inscription unearthed in Yinxu has the word "honey".

By the Eastern Han Dynasty, sugar made from sugarcane juice had been used. Sweet seasonings include: honey, sugar, caramel sugar.

Sour seasoning: Sour is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone.

Acid has the effect of astringency and astringency, which can help gastrointestinal digestion; It can also remove fishy, relieve greasy, enhance flavor and freshness, make fragrant and color, appetizing and refreshing, enhance appetite, especially suitable for spring consumption. Sour seasonings include: vinegar, tomato paste.

Spicy Spices: Spicy is actually a pain to the touch rather than a taste.

But because of the habit, I also treat it as a blindness. Spicy seasonings include: Sichuan pepper, chili, ginger, green onion, garlic.

Umami seasoning: Umami is a delicacy that people strive to pursue in their diets, which can make people feel comfortable and pleasant.

Umami mainly comes from amino acids, nucleotides and succinic acid, and is mostly found in meat and livestock, fresh fish, poultry eggs and other main ingredients. Foods such as monosodium glutamate, shrimp roe, fish sauce, oyster sauce, and fresh bamboo shoots can also be freshened. Umami can not exist alone, only with other flavors, can be baked clouds and the moon to shine together, so there is a saying of "no salty and not fresh, no sweet and not fresh".

Umami seasonings include: fish sauce, monosodium glutamate, oyster sauce.

Shrimp sauce.

Green hemp fresh pickled pepper red oil.

Watercress red oil. Green hemp dew sea flower mushroom sauce.

Tantan noodle seasoning.

Red oil handmade seasoning.

Black pepper juice. Grilled eel sauce.

Grilled meat sauce teriyaki sauce.

Classic Pixian bean paste.

Specialty home-style bean paste.

Boutique low-salt red hot sauce.

Secret Fushun spicy sauce.

Sichuan boiled sauce with pepper sesame juice.

Salt, monosodium glutamate, soy sauce, vinegar, sugar, sesame oil, sesame oil, green onion, ginger, garlic, pepper

First, the role is different.

1. Food additives: artificial synthetic or natural substances added to food for the purpose of improving the quality, aroma and taste of food, as well as for the needs of preservative and processing technology.

2. Condiments: auxiliary foods that can increase the color, aroma and taste of dishes, promote appetite and benefit human health.

Second, the basis for the review of production licenses is different.

1. Food additives: food additives are reviewed in accordance with the General Principles for the Review of Food Additives Production License, and there are no implementation rules.

2. Condiments: Condiments shall be subject to license review in accordance with the General Principles for the Review of Food Production Licenses and the Detailed Rules for the Review of Production Licenses for Condiment Products.

Third, the implementation standards are different.

1. Food additives: food additive manufacturers must strictly implement national standards, industry standards or standards designated by the Ministry of Health, and shall not formulate and implement enterprise standards.

2. Condiments: In addition to national, industrial or local standards, condiments can also implement enterprise standards.

Fifth, the use of different functions.

1. Food additives: Food additives are often used in the food processing industry, and there is no restriction on the scope and amount of use, but they cannot be directly consumed.

2. Condiments: Condiments can be eaten directly, and there is no restriction on the scope and amount of use.

The composition of food additives is clearly labeled, with specific chemical compositions; Food condiments are mainly sugar, salt, monosodium glutamate with spices and starch, etc., and salty flavor (a kind of food additive, the specific composition is unknown), and the amount added should meet the national health standards.

1. Condiments include salty agents, acidulants, sweeteners, umami agents and spices, such as salt, soy sauce, vinegar, monosodium glutamate, sugar (separately), star anise, fennel, Sichuan pepper, mustard, etc.

2. Food additives refer to a class of chemical synthesis or natural substances used to improve food quality, extend food shelf life, facilitate food processing and increase food nutrients. Including acidity regulators, anticaking agents, defoamers, antioxidants, bleaching agents, leavening agents, colorants, color protection agents, enzyme preparations, flavor enhancers, nutritional enhancers, preservatives, sweeteners, thickeners, spices, etc.

It can be seen that there are many intersecting concepts between the two. The part of population synthesis in food condiments belongs to food additives, and sweeteners and spices in food additives also belong to the category of condiments. The difference between the two is that food additives are not all used for seasoning, and many of them play a wider role in preservation, preservative, etc.

Additives are placed in condiments! ~

Summary. Flavoring food additivesFood sweeteners: substances that give sweetness to foods (sucrose, glucose, fructose, maltose, fructose syrup, starch sugar.

Flavoring food additivesFood sweeteners: substances that give sweetness to foods (sucrose, glucose, fructose, maltose, fructose syrup, starch sugar.

According to the structure and properties: it is divided into sugars (sugar alcohols) and non-sugar sweeteners, and non-sugars are divided into sulfonamides, dipeptides, sucrose derivatives, etc. according to the structure.

According to the nutritional value: the smile is divided into the camp model culture and non-nutritive sweeteners, the main difference between the two is the difference in energy content. Non-late trophic sweeteners: The energy is less than 2% of the same sweetness of sucrose, so they are generally non-carbohydrate (i.e., non-sugar sweeteners).