It is necessary to distinguish complex additives and taste-aromatic food additives from biologically active additives. These things are not related. They differ in their basic purpose, according to the purposes of application. We will only talk about various food products, which use different complex additives to improve taste, aromatic emulsions, natural flavors.
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These components are used in the territory of the Russian Federation, they correspond to the generally accepted norms of sanitation, hygiene, international standards of nutrition. They are mainly used in the production of cheeses, soy products, ketchup and mayonnaise, various sauces, semi-finished products, meat products, and in various food products. Some food additives are actively used not only in the food industry, but also in optics, dentistry, medicine and other spheres of human activity.
Food additives were then actively used and developed when conventional brines did not satisfy the quality of the products and the required conditions. The purpose of their application was one, and the results are different. Complex additives are much better than themselves. Those and others served: improving the consumer qualities and properties of meat and other products, as well as improving the payback of production. The product retains moisture, improves the taste and color of the product, which means that the meat remains delicious, tender and juicy for the consumer. This has a positive effect on the heat treatment, transportation and storage of food.
Before complex food additives appeared, injections, brines and specially prepared solutions for meat and other food products were used. But they had some disadvantages. Some components were difficult to dissolve in saline cold solution. All this led to the appearance of sediment at the bottom of the production capacity and to inefficient use of the brine.
Ways were found how to prevent sediment, but these methods were not good enough. Some needed additional financial investments, in other cases it was necessary to use stabilizers and thickeners, they increased the viscosity and slipperiness of finished products, and they also reduced their attractiveness. Therefore, when flavoring food and flavor additives were introduced and developed in the production process, they came in time and by the way.
They have no shortcomings, which are in brines, but they have many advantages. Among them - a high ability to retain moisture, increase the weight of the finished product, no stratification, resistance to hard water, exclusion of massaging products in the production, improve the taste of food and other advantages.