Raw materials and ingredients

Nutritional Supplements - Moisturizing Agents, Anti-caking, Glazing, Glossing Agents.


Hygroscopic substances that regulate the water activity (aт) In food products and thus preventing them from drying out and caused them undesirable changes of the structure and texture (staling often). Moisture binding properties have all thickeners and gelling.

The required number and the time of making water-retaining agents depend on their mechanism of action, the type of the finished product and the desired result. Their action can be enhanced by using a sealed package. In addition, it is recommended to store products at a constant low temperature to prevent moisture loss.

Antislёzhivayuschie agents

By antislёzhivayuschim agents are substances that prevent caking and clumping, powders, substances that reduce the stickiness, dry additives, additives that prevent hardening. These are substances that are added to the powder and fine crystalline foods to prevent clumping of the particles and preserve the flowability.

Action antislёzhivayuschih agents is based on the adsorption of moisture or the formation of thin hydrophobic layers between the product particles. As a result, solved the problems associated with hygroscopic substances, such as premature reaction between components of the flow of baking powder.

Increasing the distance between the particles of the additive product antislёzhivayuschih agents can reduce the cohesive strength, as well as reduce or prevent electrostatic interaction between oppositely charged particles. Thus it is possible to prevent the bonding, sticking and clumping of powdered and fine-grained food (baking powder, powdered sugar, confectionery). When stored under its own weight in large tanks they maintain flowability and do not create problems in the automatic dosing and packaging.

As agents are used antislёzhivayuschih inert organic and inorganic substances in the form of fine powders of silicates, aluminosilicates, magnesium and calcium carbonates, magnesium calcium phosphates, magnesium oxide, silicon dioxide, ferrocyanides, cellulose. Usually they are not soluble in water.

The film formers, coatings, coating agents, glyantsevateli

Substances applied as a thin layer or film (gloss) on the surface of the confectionery or are components of protective coatings.

If there is a chemical affinity chemically formed film of the related product at the interface between the coating and the surface of the food product. Flexible, transparent, water-soluble, non-adhesive film forming modified starches, especially acetate.

As film-forming agents, thickeners and gellants, polymer dispersions, glycerin, mono- and diglycerides of fatty acids, natural and synthetic waxes, paraffin are predominantly used. Their mixtures are often called waxy compositions (see Appendix 4). Wax is used most often as bees (E901) or candle (E902), but any other food wax can be used: carnauba (E903), rice bran (E908), shellac (E904), spermaceti (E910). Other food additives are used as glazers. In addition, ready-mixed glazes are becoming increasingly popular. They are produced in different brands and have different compositions depending on the recommended area of ​​use.

The amounts used are small and constitute 0,1-1%. The application is effected by spraying, dipping or obmazyvaniem. Some koobrazovateli film before application to the surface of the melt is necessary, such as waxes.

By adding to the film-forming compositions of various substances can change the properties of the coatings specifically. For example, the glycerin acts as umyag- ric softener, preservatives extend shelf life of the product coated film, white pigment (calcium carbonate) protected from light, water-repellent substances - water, and so forth..

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