With the rapid development of the food industry worldwide and advances in chemical synthesis technology, the variety of food additives continues to increase and production continues to rise. There are as many as 25,000 food additives in the world, 80% of which are spices. There are 3000~4000 kinds of direct use, and 600~1000 kinds are common. The US FDA recently published 2,922 food additives, of which 1,755 were managed; the US Food Chemicals Code contains 1967; Japan uses about 1,100 food additives; and the European Community allows 1,000. 1500 kinds. As of the end of 1998, according to China's food additive standard GB2760-96 and the Ministry of Health supplementary regulations, China's food additives are actually allowed to use 1,524 varieties.
Total sales in the world food additive market are estimated at $16 billion. Among them, the flavoring agent (including flavor and flavor enhancer) is about 5 billion US dollars, the thickener is about 1.5 billion US dollars, and the emulsifier is about 1 billion US dollars. Europe and Japan account for 7.5 billion US dollars; the United States has nearly 5 billion US dollars; and developing countries including China have about 3.5 billion US dollars. Because each country defines different food additives, and some varieties are also important chemical raw materials, and are widely used in daily chemical, pharmaceutical and other industries, it is difficult to accurately calculate the total output and sales of food additives worldwide.
The prosperity of the food industry is the driving force for the development of food additives. It is estimated that the annual growth rate of international food additive sales in the next five years will be about 2.5% to 4%.
Thickeners will increase by 5%. The annual demand for xanthan gum rose to 27,000 to 40,000 tons, an increase of 5% to 7%; its price has risen since 1998, currently about 6 US dollars / lb, and the US market price is 6.2 US dollars / lb. The US company Nutrasweet Kelco, which accounts for 60% of the world's xanthan gum market, plans to expand its production by 10%.
Preservatives will grow steadily, with annual growth rate of sorbic acid 4% to 5% and growth rate of benzoic acid 2% to 3%. The main growth rates of antioxidants such as BHA, BHT, DG and TBHQ are about 4%. Natural antioxidants will grow rapidly and are expected to exceed sales of traditional synthetic preservatives after five years.
Due to the rise of the beverage industry, the demand for sour agents is also on the rise. Citric acid is still an important sour agent and is the most widely used acidifier at home and abroad. The current US market price has risen to $3/kg. Other sour agents are basically stable, with a lactic acid price of $0.79/lb, malic acid of $0.81/lb, and tartaric acid of $2.25/lb.
Including pharmaceuticals, cosmetics and food ingredients, the world needs 8 million tons of amino acids per year, and the actual output is only 1 million tons. Far from meeting the demand. Japan's amino acid fermentation level is leading, is a major amino acid manufacturing country, occupying 40% of the world market. In recent years, Japan is still actively expanding the scale of lysine production. Concord Fermentation Co., Ltd. invested 10 billion yen in 1996 to build new plants in the United States, Mexico, and Hungary. Ajinomoto also invested in expansion in Asian countries. The total output will reach 200,000 tons.
Three major trends in the development of international food additives
Natural products are favored
Food additives have caused a large number of poisoning incidents in the actual mid-term, and people have always been skeptical and repulsive about synthetic food additives. Although international organizations have carried out rigorous and meticulous toxic mechanics research and evaluation on current food additive varieties, and formulated detailed use standards, people pay more attention to health and pay more attention to natural foods, and hope that food additives are also derived from nature. Not synthetic. Natural plant components such as pigments, flavors and antioxidants extracted from plants are safe, non-toxic or basically non-toxic, and have been widely welcomed by people and become the focus of current research and development. The most representative of these is the research and development of spices, and rosemary extract has been approved as an antioxidant in countries around the world.
Safe, low heat, low absorption variety advantage
As people's material lives continue to increase, more and more people are suffering from physiological dysfunction caused by obesity. In the early 1980s, the WHO counted 30 million people worldwide for diabetes. In just over a decade, this number exceeded 100 million. There are 6 million people with diabetes in China in 1990, and it is expected to reach 14 million in the near future. People with these physiological disorders of the cotton team can only provide them with low-calorie foods. High sweetness, low calorie sweeteners and fat substitutes will be more widely used. Aspartame, alitame, sucralose, acesulfame, and sugar alcohols are all sweeteners with low sweetness, low calorie, and no toxicity. Su-cralose developed by Johnson & Johnson has been approved by the US FDA. It is 600 times sweeter than ordinary sucrose. It has less food per unit, does not produce heat in the human body, is stable at high temperatures, and can be used for beverages and baked goods. Alcohol-based products such as sucrose poly-fatty acid esters and sorbic acid polyesters have almost no calories, contain no cholesterol, are resistant to high temperatures, have no carcinogenic or teratogenic effects, and are suitable for deep-fried and baked products, accounting for US$2 billion in the United States. market share. In addition, substances such as mogroside and stevioside prepared from natural plants can be further refined, and the odor can be removed and added to foods, which will be welcomed by consumers.
Specific health function varieties are developing rapidly
The academic community has proposed the concept of “functional food additivesâ€, and some food additive varieties with certain health function factors and scientific and detailed test data can be classified into this category. More typical are:
Oligosaccharides include isomerized lactose, oligofructose, galactooligosaccharide, xylooligosaccharide, sorbose, soy oligosaccharide and the like. The main role of oligosaccharides is to be acted upon by bifidobacteria in the intestine, promoting the proliferation of bifidobacteria and forming a beneficial flora advantage. At present, Japan's oligosaccharides can be industrially produced in a variety of varieties, with a total output of 45,000 tons. Oligomeric isomaltose reached 11,000 tons / year (market price 14,000 yen / ton), oligogalactose was 6,700 tons / year (market price 50,000 yen / ton), oligofructose was 4800 tons / year (market The price is 40,000 yen/ton), and the low-poly-xylose is 500 tons/year (market price is 250,000 yen/ton).
The sugar alcohols mainly include xylitol, sorbitol, mannitol, lactitol, and maltol. These substances have low calories, do not stimulate insulin secretion, can alleviate diabetes, prevent obesity, and prevent dental caries. The most widely used in the world is sorbitol, with a world total output of about 800,000 tons. Among them, 180,000 tons in the United States, 160,000 tons in France, and 130,000 tons in Japan.
Phospholipids are important constituents of cell membranes and act as protective cells and metabolites. Edible phospholipids can repair the biofilm damaged by free radicals in the body, thus delaying the aging of the body. The main varieties are soybean phospholipids and lecithin. In the United States, sales of lecithin in 1996 were $28.5 billion, and annual sales in Japan were 8 billion yen.
Anti-free radicals Free radicals in the human body are intermediates of various biochemical reactions in life activities. Excessive free radicals can cause damage to substances such as nucleic acids in cellular tissues. At present, vitamins such as vitamin E, vitamin C, and beta-carotene and polyphenols such as tea polyphenols, rosemary, sage oil, and sesame phenol can capture free radicals in the body. Despite the lack of theoretical research and practice, the health functions of these substances are receiving great attention.
woman gym body beauty shape workout exercise natural rubber ankle weight Mini Resistance Band custom .Exceptional versatility and durability for any exercise; simply change position to target different muscles in arms, chest, belly, gluteus, legs, shaping every part of your body and enhancing every aspect of your health.
Women'S Resistance Bands,Yoga Pilates Rubber Band,Rubber Stretch Resistance Band,Women Resistance Band
Shandong Shangkun Sports Health Technology Co.,Ltd. , http://www.shangkunsports.com