Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food. Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements Xi'an Day Natural Inc. , https://herb.dayqc.com
What is Food additive?
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.
Knowledge of eating tomatoes
Natural Tomato Red Pigment
Lycopene is one of the most common natural carotenoid pigments found in nature. In plant leaves, the vibrant colors of lycopene and other carotenoids are usually hidden by chlorophyll. However, as plants mature, the breakdown of chlorophyll allows the red hues of lycopene and other carotenoids to become visible.
In various fruits and vegetables, lycopene content varies significantly. For instance, tomatoes contain 0.2 to 20 mg per 100 g, watermelon has 2.3 to 7.2 mg, pink guava contains 5.23 to 5.50 mg, papaya has 0.1 to 5.3 mg, pink grapefruit ranges from 0.35 to 3.36 mg, carrots have 0.65 to 0.78 mg, pumpkin contains 0.38 to 0.46 mg, sweet potatoes have 0.02 to 0.11 mg, and apricots range from 0.01 to 0.05 mg per 100 g.
Tomatoes are a rich natural source of lycopene. They contain over 20 different carotenoids, including alpha-carotene, beta-carotene, lutein, and zeaxanthin, with lycopene making up about 80% to 90% of the total. As tomatoes ripen, their lycopene content increases rapidly, and the color change can serve as an indicator of its concentration. Fresh tomatoes typically contain 3 to 5 mg of lycopene per 100 g, while some high-lycopene varieties can reach up to 20 mg per 100 g. Yellow tomatoes, on the other hand, contain only 0.5 mg per 100 g. The lycopene content is generally higher in summer tomatoes compared to those harvested in winter, and greenhouse-grown tomatoes tend to have lower levels than those grown outdoors.
Lycopene is considered a powerful antioxidant that plays a key role in cancer prevention. Studies suggest that it is more effective than other natural carotenoids in neutralizing free radicals, which may help reduce the risk of various cancers, including prostate and lung cancer. Research shows that higher blood concentrations of lycopene are associated with lower cancer incidence. A study conducted in Italy in 1994 found that individuals who consumed at least one tomato daily had a 50% lower risk of developing digestive tract cancers compared to those who did not eat tomatoes. Another study from Harvard University followed 48,000 men for four years and found that those who consumed at least 10 tomato-based products weekly had a 34% reduced risk of prostate cancer. Women with higher lycopene levels also showed a lower risk of cervical cancer.
From a medical standpoint, lycopene helps protect against heart disease by preventing the oxidation of LDL cholesterol. A study across 10 European countries found that consuming at least 40 mg of lycopene daily—equivalent to two glasses of tomato juice—can significantly reduce the risk of heart disease. Lycopene is also linked to eye health, as it may help prevent age-related macular degeneration and cataracts. Research from the University of Wisconsin suggests that people with high lycopene levels may have a 50% lower risk of developing age-related macular degeneration.
To preserve lycopene, it's best to cook tomatoes with oil, as lycopene is fat-soluble and absorbs better when combined with fats. Cooking can also enhance absorption by converting some of the lycopene into a more bioavailable form. However, lycopene is sensitive to heat, light, and oxygen, so it’s important to avoid excessive cooking to maintain its potency. Whether in food processing or home cooking, careful handling helps retain lycopene’s health benefits.