Analysis of Food Additives in Chocolate
Abstract
Chocolate, because of its delicate appearance, sweet flavor and silky texture is very popular with the majority of todays population
and has a broad market, occupying a place in the food industry and also promoting the development of the food processing industry. The additives used therein can enhance the storage properties of chocolate while mai ntaining its aesthetics, but if they are not used properly, they
can cause many adverse effects. This paper mainly explores the widespread use of food additives in chocolate, to analyze the benefits and
drawbacks that these additives bring to chocolate, and to reveal a profound link between the use of additives and their effects on chocolate
and, despite reservations about their potential health risks, the need to standardize the use of additives and to rebuild consumer confidence in
the safety and quality of chocolate. This paper is also important for the food industry to contribute to the development of knowledge on the
application of additives in the production of chocolate and to provide ideas for future research and development of chocolate and its products
and the use of food additives in them.
and has a broad market, occupying a place in the food industry and also promoting the development of the food processing industry. The additives used therein can enhance the storage properties of chocolate while mai ntaining its aesthetics, but if they are not used properly, they
can cause many adverse effects. This paper mainly explores the widespread use of food additives in chocolate, to analyze the benefits and
drawbacks that these additives bring to chocolate, and to reveal a profound link between the use of additives and their effects on chocolate
and, despite reservations about their potential health risks, the need to standardize the use of additives and to rebuild consumer confidence in
the safety and quality of chocolate. This paper is also important for the food industry to contribute to the development of knowledge on the
application of additives in the production of chocolate and to provide ideas for future research and development of chocolate and its products
and the use of food additives in them.
Keywords
Food additives; Chocolate; Application analysis
Full Text:
PDFReferences
[1] FDA. Additional Information about High-Intensity Sweeteners Permitted for Use in Food in the United States. (2020).
[2] Mortensen, Alan. "Carotenoids and other pigments as natural colorants" Pure and Applied Chemistry, vol. 78, no. 8, 2006, pp. 1477-1491.
[3] Schoeler, M., Caesar, R. Dietary lipids, gut microbiota and lipid metabolism. Rev Endocr Metab Disord 20, 461472 (2019).
[4] Grant, KR (Grant, Kara R.); Gallardo, RK (Gallardo, R. Karina); McCluskey, JJ (McCluskey, Jill J.), Consumer preferences for foods
with clean labels and new food technologies, 2021-06-12, AGRIBUSINESS Volume37, Issue4, Page764-781
Refbacks
- There are currently no refbacks.
