Thursday, October 12, 2017

Vitamins: Functions and applications in food processing

Modern food processing preserve food quality, controls food spoilage and disease-causing microorganisms, preserve desirable sensory qualities such as flavor, odor, texture, and appearance, preserve nutrients content, and in many case enhances the nutrient value as well.

Vitamins are organic compounds that are necessary in very small amounts for the maintenance of life. Most vitamins can be synthesize by the body and must be supplied by the diet. Vitamin functions in biochemical reactions within all living cells, and are necessary for metabolism.

Moreover, vitamins play an important role as functional additives in food processing. The chemical properties of certain vitamins provide significant functional benefits in processed foods.

The technical used for vitamins and their various application are as below.
  • Antioxidants
  • Colorants
  • Inhibitions of can corrosion
  • Protection of taste, flavor and clarity
  • Prevention of black spot prevention
  • Prevention of nitrosamine formation
  • Flour dough improvement
  • Maintenance of color in meat package in controlled atmosphere.
Vitamins: Functions and applications in food processing
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