Rice protein as a high-quality food additives, its application in the food industry is promising. As people's attention to healthy diet continues to increase, it is believed that rice protein will play a more important role in the field of food additives in the future.

Niacin, also known as vitamin B3, is one of the essential nutrients. It has a wide range of applications in the field of food additives to enhance the quality and nutritional value of food products.

The vitamin B1, also referred to as "thiamine" and "thiamine", is one of the essential B vitamins. It plays a crucial role in promoting normal glucose metabolism and maintaining optimal nerve conduction, heart function, and gastrointestinal health.

The vitamin B1, also referred to as "thiamine" and "thiamine", is one of the essential B vitamins. It plays a crucial role in promoting normal glucose metabolism and maintaining optimal nerve conduction, heart function, and gastrointestinal health.

Vitamin E is an important fat-soluble vitamin with powerful antioxidant effects on human health. As a nutritional supplement and preservative, vitamin E has a wide range of applications in the field of food additives.

Food Additives Vitamin A is a fat-soluble nutrient, also known as retinol, which exhibits higher absorption rates when consumed with fats and oils.Vitamin A plays a crucial role in visual production within the body and was initially employed for treating dry eye disease; hence its designation as an "anti-dry eye factor."

Phosphatidylserine (PS), also known as complex neurotic acid, is derived from the residual extraction of natural soybean oil. It serves as an active component in cell membranes, particularly in brain cells, with its primary function being the enhancement of nerve cell functionality, regulation of nerve impulse conduction, and improvement of memory function within the brain. Due to its high lipophilicity, it rapidly crosses the blood-brain barrier after absorption and effectively soothes smooth muscle cells in blood vessels while increasing cerebral blood flow.

Sorbic acid, also known as rowan acid, is the most widely used highly efficient and non-toxic food mold inhibitor in the world.The sorbic acid and its sodium salt have long been used as food preservatives, particularly in low pH conditions where the undissociated acid form plays a role in inhibiting mold growth. In acidic environments (pH 5 ~ 6 or lower), they exhibit inhibitory effects on molds, yeast, and aerobic bacteria, but are almost ineffective against aerobic spore-forming bacteria and Lactobacillus acidophilus.

Recently, the Joint Expert Committee on Food Additives (JECFA) of the International Agency for Research on Cancer (IARC), the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) issued an assessment report on the health effects of aspartame. IARC classified aspartame as possibly carcinogenic to humans (Group 2B) based on the limited evidence on human cancers, and JECFA reaffirmed its Acceptable Daily Intake (ADI) of 40 mg/kg of body weight.

Vitamin C is soluble in water, slightly soluble in ethanol, and insoluble in ether, chloroform, benzene, petroleum ether, oil, and fat. Its aqueous solution exhibits an acidic reaction. When exposed to air, it undergoes rapid oxidation to form dehydroascorbic acid with a sour taste similar to citric acid.

The phospholipid component of the membrane enveloping each brain cell plays a crucial role in maintaining their fluidity and permeability, facilitating efficient movement of proteins, enzymes, oxygen, and glucose across the cell boundaries.

Lecithin, also known as Lecithin, is composed of glycerol, two molecules of fatty acids, phosphoric acid, and choline. Through the removal of water, these components condense into a lipid structure. Within the molecule, the fatty acid chain consists of both saturated and unsaturated non-polar hydrophobic tails. On the other hand, the phosphorylcholine portion acts as a polar hydrophilic head with dipole ions. Lecithin is commonly referred to as the "third nutrient" after proteins and vitamins due to its vital role in life processes. It serves as a fundamental building block for various cellular membrane structures and can be found in every cell, with higher concentrations observed in organs such as the liver, brain, heart, kidney, and immune system. In humans, it is primarily synthesized by the liver but can also be obtained from dietary sources like soybeans and egg yolks.

Anthocyanin, as a natural ingredient with antioxidant, anticancer, anti-radiation and eyesight protection effects, can be said to be a gift of nature to mankind. With the continuous development of science and technology, more and more kinds of anthocyanins will be widely used in food and health products.

Recently,the NMN that has been intensely discussedin foreign countries came out of nowhere and was pushed to the tip of the media,and for a while,countless people were intensely interested in it, so why NMN can cause such a passionate concern,and what kind of impact it will have on the human body?

The use of food additives has a long history, with the improvement of modern food processing technology and the development of the food industry, the research and development and use of food additives has also made great progress, the development of the food industry has played a positive role in promoting. However, consumers still have misconceptions about food additives.

Milk and its dairy products are rich in all kinds of nutrients needed by the human body, which is an ideal health food. However, to improve the production quality and production color of produced dairy products production, as well as the needs of anti-corrosion and processing technology, we often must add some food additives.

In order to meet the taste needs of consumers and improve the competitiveness of the beverage industry, food additives are usually added to the beverage to improve its sensory quality.

For agricultural products, food additives are mainly for preserving, preserving freshness and color protection.

The use of food additives remains an integral part of bakery improvement if we want to improve baked goods, create healthier ingredients, better match the taste of contemporary youth needs and provide an irresistible fresh experience. With the rapid development of the baked food industry and the widespread use of food additives, food additives have an irreplaceable role in improving the processing properties of baked dough, increasing specific volume and capacity, extending the freshness and shelf life of products, improving quality, and increasing the yield and labor productivity of finished products.

Food additives can not only significantly improve the color, aroma, taste, and shape of meat products, but also greatly reduce production costs and improve product quality, and are widely used. The following article will focus on the application of food additives in meat products.

Creatine monohydrate is a very important nutritional supplement with a wide range of applications. It can be used in sports and fitness to increase muscle strength and endurance, and improve muscle shape and appearance; in medicine to treat many diseases such as muscular atrophy, neurological disorders, cardiovascular diseases, etc.; and in food as a functional food additive to increase the nutritional value and functionality of food.