Tradeasia International Pte Ltd

Know The Chemicals in Your Food!

Types of ingredients added into food• Preservatives

• Sweeteners

• Emulsifiers

• Stabilizers and Thickeners, Binders, Texturizers

Preservatives• Purpose: Prevent food spoilage from bacteria, molds, fungi, or yeast. It helps to

slow or prevent changes in color, flavor, or texture and delay rancidity and maintain freshness.

• Applications: Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables

• Chemicals involved: Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate and potassium sorbate

Sweeteners• Purpose: Improve the sweetness of food without adding extra calories.

• Applications: Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods

• Chemicals involved: Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose and acesulfame potassium

Emulsifiers• Purpose: It is to allow smooth mixing of ingredients and prevent separation of

products. It keeps emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and help products dissolve more easily

• Applications: Salad dressings, peanut butter, chocolate, margarine and frozen desserts.

• Chemicals involved: Soy lecithin, mono- and diglycerides, egg yolks, polysorbates and sorbitan monostearate

Stabilizers and Thickeners, Binders, Texturizers• Purpose: They help to produce a uniform texture and improve "mouth-feel".

• Applications: Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams, jellies and sauces

• Chemicals involved: Gelatin, pectin, guar gum, carrageenan, xanthan gum and whey