Food additives

According to the provisions of China's food hygiene law (1995), food additives are synthetic or natural substances [1] added to foods in order to improve the quality of food color, aroma and taste, and to meet the needs of preservation and processing technology. At present, China's food additive has 23 categories, more than 2000 varieties, including acidity regulator, anti caking agent, defoaming agent, antioxidant, bleaching agent, leavening agent, colorant, color protecting agent, enzyme preparation, flavoring agent, nutritional supplements, preservatives, sweeteners, thickeners, spices etc..