Food additives are commonly added to non-alcoholic beverages to preserve quality and extend shelf life. There are four main groups of additives used - acids, antioxidants, colors, and others. Common examples include citric acid, ascorbic acid, erythorbic acid, sodium erythorbate, and sodium bisulfite. Synthetic organic coloring agents are produced through chemical synthesis and include dyes and pigments. Caramel is used for its coloring properties and improves flavor. Guar gum is added as a thickening agent and is used in drinks like protein shakes. The maximum amount of steviol glycosides allowed per 1.5L of mineral water is 150mg. Antimicrobial peptides
Food additives are commonly added to non-alcoholic beverages to preserve quality and extend shelf life. There are four main groups of additives used - acids, antioxidants, colors, and others. Common examples include citric acid, ascorbic acid, erythorbic acid, sodium erythorbate, and sodium bisulfite. Synthetic organic coloring agents are produced through chemical synthesis and include dyes and pigments. Caramel is used for its coloring properties and improves flavor. Guar gum is added as a thickening agent and is used in drinks like protein shakes. The maximum amount of steviol glycosides allowed per 1.5L of mineral water is 150mg. Antimicrobial peptides
Food additives are commonly added to non-alcoholic beverages to preserve quality and extend shelf life. There are four main groups of additives used - acids, antioxidants, colors, and others. Common examples include citric acid, ascorbic acid, erythorbic acid, sodium erythorbate, and sodium bisulfite. Synthetic organic coloring agents are produced through chemical synthesis and include dyes and pigments. Caramel is used for its coloring properties and improves flavor. Guar gum is added as a thickening agent and is used in drinks like protein shakes. The maximum amount of steviol glycosides allowed per 1.5L of mineral water is 150mg. Antimicrobial peptides
Read the given article” Food additives used in non-alcoholic water-based beverages– a
review” and complete the given tasks below
Find/Describe the following items: Present your findings in this column. It
should be written as concise and simple as possible. 1 In the earlier days the concept of food additives has been used to adulterate food. What do you understand about “food adulteration” ? 2 Describe several ways to preserve food without significant change in their sensory and nutritional characteristics. 3 What are the purposes of adding food additives in non-alcoholic beverages? 4 How many types or groups of additives are there for beverages? List them and give 2 – 3 examples for each group 5 What is Browning (use your own word to describe it) 6 Name two mostly used additives to prevent browning in beverages 7 What is synthetic organic coloring agent. How it is being produced (Google is your friend, use it ) 8 What is caramel? Name a few advantages of its usage in beverages. 9 What is the function of guar gum. In which beverages it is being used ? 10 You want to add the following additive into 1.5 L of mineral water: Steviol glycosides (INS 960). What is the maximum amount that you can add in the product ? – (refer to the table in the article) 11 What are/is the benefits of using antimicrobial peptides
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