Antioxidants Oxygen can cause changes in foods and food ingredients which can lead to off-flavours. This is described as rancid when fats are oxidised but as well as flavour change there can also be changes to the colour and texture of foods and a loss of vitamins....
Antifoaming Agents When hot liquids are poured in their containers they may ‘foam’ up and touch the lip of the container they are poured into which must stay clean for subsequent sealing. Antifoaming agents are used to stop the product foaming up as it is...
Anticaking agents Anti-caking agents help powders to be free flowing and allows them to mix and dissolve. Sometimes powders can absorb water and form a solid mass. These problems can be solved by using a fine powder which coats the surface of the powder particles and...
Acids and Acidity Regulators Acids provide foods and drinks with an acid or sour taste, or are used to increase acidity to inhibit the growth of potentially harmful bacteria. There are a wide range of acids available and they each have their own taste profiles....
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