The technical used for vitamins and their various applications are as below:
Antioxidants
With increasing awareness concerning the importance of antioxidants in health maintenance, particularly vitamin E, their retention through food processing and storage has been assuming an increasing importance. The antioxidant vitamins C and E frequently are utilized to prevent undesirable color changes and to retard the development of rancid flavor.
Colorants
Riboflavin (vitamin B2: provides a greenish lemon-yellow color) and beta-carotene (pro-vitamin A: provides an orange color) are utilized as natural coloring substances.
Inhibitions of can corrosion
Among functions of ascorbic acid are inhibition of can corrosion in canned soft drinks.
Protection of taste, flavor and clarity
Other functions of ascorbic acid are protection of flavor and color of wine, prevention of black spot formation in shrimp, stabilization of cured meat color and dough improvement in baked goods.
Other applications of vitamins including:
Prevention of black spot prevention
Prevention of nitrosamine formation
Flour dough improvement
Maintenance of color in meat package in controlled atmosphere
Vitamins applications in food processing
Vitamins are defined as a group of complex organic compounds present in minute amounts in natural foodstuff that are essential to normal metabolism and lack of which in the diet causes deficiency diseases. Vitamins are required in trace amounts (micrograms to milligrams per day) in the diet for health, growth and reproduction.
Thursday, January 12, 2017
Vitamins applications in food processing
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