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| color additives |
| Release time:2012/6/27 |
| Fried meat products in common use in the hair color additives and ascorbic acid and different ascorbic acid and sodium salt, niacinamide, glucose in acid ester etc. Its help color mechanism and nitrate or nitrite hair color process closely linked. A, ascorbic acid, ascorbic acid salt Ascorbic acid that vitamin C, has the very strong reduction, but to heat and heavy metal very unstable, so general use stability higher sodium salt. Fried meat products is 0.1% the largest usage, are generally 0.025- -0.05%, salted or cutting and mixing in to add, also can put the raw meat in this material impregnated 0.02- -0.1% of the solution. Pickled preparation will increase to add glutamate ascorbic acid stability. Second, different ascorbic acid and its blood acid salt Different ascorbic acid is ascorbic acid isomers, its nature and function and ascorbic acid similar. Three, niacinamide Niacinamide can form a stable niacinamide muscle protein red, red meat, and, niacinamide PH value of the variation is not sensitive. According to research, at the same time, using vitamin C and niacinamide help color effect is good, and the color of finished product to light a stability. Four, the delta-glucose sugar in acid ester Result in acid ester chitosan sugar can slow hydrolysis generation glucose sour, cause the reduction of salted ham acidic environment, promote the nitrate as transformation based, to NO-Mb and NO-Mb formation. Next quarter fryers industrial application introduced the food additive -colorants (edible pigment) |
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