Examining the Role of Food Additives in Preventing Contamination

Food additives play many roles in the manufacture of fresh and packaged foods, and one of those roles is the prevention of contamination during the manufacturing process. Your food additive supplier, All food additives, whether they are specific to preventing contamination or simply to add color or texture to foods, are regulated by food and beverage safety agencies such as the Food and Drug Administration. This information alone should alleviate much of the angst many consumers have concerning additives in foods. The additives specific to preventing contamination can be categorized broadly as acidity regulators, antioxidants, emulsifiers, and preservatives.

Acidity regulators

Microorganisms thrive in narrow pH ranges. The addition of acidity regulators either raises or lowers the pH to an area inhospitable to the microbes being targeted during food processing. Included in this category are citric acid, lactic acid, and tartaric acid. Along with acid regulation, these additives often enhance the flavors of their associated foods, primarily fruit and vegetable dishes.

Antioxidants

Many consumers understand the role of antioxidants as destroyers of the free radicals that cause cellular damage in the body. However, this destruction also prevents food contamination since antioxidants damage bacteria, yeast, and fungi as naturally as they damage cells. Natural antioxidants range from vitamins C and E to flavonoids while synthetic antioxidants include butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Whether natural or synthetic, antioxidants reduce rancidity in fresh foods and often improve the flavor. Adding antioxidants helps preserve oils, flour, and milk powder and prevents discoloration of fruit and meat.

Emulsifiers

Carrageenan, diglycerides, monoglycerides, lecithin, and polysorbates all aid in stabilizing foods by keeping ingredients from separating and by improving the mouthfeel of products. Along the way, they increase shelf life by allaying bacterial growth.

Preservatives

The largest category of additives that prevent contamination are preservatives. These additives may prolong shelf life by countering the effect of specific microbes, or they might be formulated for microorganisms at large, such as bacteria, molds, and yeast. These unwanted microbes consume primarily sugars within goods, breaking them down and producing waste, which we consider contamination. Adding preservatives repels these microorganisms from colonizing on foods.

Benzoates, nitrates, sorbates, and sulfites are general-use additives necessary for preserving frozen and canned foods. These preservatives maintain a high level of quality when added as an ingredient, and keep foods fresh and appealing.

Bell Chem is a food additive supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including food additives specific to alleviating food contamination. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

Lactic Acid in Food: A Guide to Fermentation

When microorganisms eat, they break down their food and produce gas. When this process occurs in a closed environment, it is called fermentation. Food additive supplier Bell Chem brings you information on lactic acid and the fermentation process.

Of the varied types of fermentation, lactic acid fermentation involves lactic acid bacteria (LAB) or Lactobacillales cultures performing their functions anaerobically – without the oxygen so many other systems find necessary. LAB dine on carbohydrates and produce carbon dioxide and lactic acid. In turn, these by-products affect the taste, texture, and appearance of foods and beverages.

Conditions for Lactic Acid Fermentation

Lactic acid fermentation can be broken into a series of conditions. 

Temperature

Fermentation is closely tied to temperature gradients. Higher temperatures lead to expedited fermentation. The ultimate temperature for fermentation is room temperature. Refrigerating products will halt fermentation, which is handy if you wish to stop at a specific point in the process. 

Submersion

Whatever it is you are fermenting – fruits, vegetables, legumes – must be fully submerged in water. If your water is chlorinated, let it rest for at least 30 minutes before using it in a fermentation.

Salinity

Adding a nominal amount of salt does not cause a danger to the LAB and is encouraged to enhance flavor. Be aware that salt will slow the rate of fermentation; if you wish to regulate LAB activity, salt is your friend.

Some fruits and vegetables are naturally self-brining; add 2% of the total weight of your product in salt and seal the jar tightly. The salt pulls the water from the product (osmosis), and the water will naturally fill the sealed jar. These products do not need water added to the jar, only salt and the product to be fermented. 

For products with a lower water content, add water and a 3% - 4% salt-to-product-weight ratio. Using larger-sized or whole products generally requires this method.

Size

The greater the surface area of the product you are fermenting, the more rapidly it will ferment. This means smaller chunks of carrots will ferment more rapidly than simply cutting a carrot in half and jamming it into the jar.

Sugar 

Sugar is a carbohydrate broken down to a smaller form. Since LAB consumes carbohydrates, sugar is an easier form of food for them. The more sugar added to a fermentation, the more quickly the fermentation will occur. Not all sugar will be consumed by the LAB, and the result will be a balance of sweet and acidic flavors. 

Benefits of Lactic Acid Fermentation

The benefits of lactic acid fermentation are far reaching. Fermented foods are great for your gut biome, have intriguing flavors, and are much easier to locate now that the general population has developed a fondness for kombucha, sourdough bread, and yogurt. 

Bell Chem is a food additive supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

Sodium Citrate in Food Production: Molecular Gastronomy and Beyond

Sometimes an ingredient is so versatile it becomes a go-to product added to almost every food. Sodium citrate is one of those favored ingredients. While you may recognize a few of sodium citrate’s many roles in food production, Bell Chem, your food ingredient supplier, wishes to share more the wonders of sodium citrate.

As the sodium salt of citric acid, sodium citrate adds a tart, salty flavor to products while remaining colorless and odorless. Its tiny white crystals do not detract from a food’s overall appearance. For being so low key physically, the chemical properties of sodium citrate lead to spherification of the solvent to which it is added – a culinary masterpiece of chemistry! 

Emulsification

Water and oil will not combine unless an emulsifier is added. Sodium citrate allows these two opposing ingredients to coalesce in cheese products, salad dressings, and sauces, giving each mouthful the same flavors. In cheese, calcium citrate helps maintain a smooth, creamy texture upon melting.

pH regulation

If the acidity of a food or beverage is not within proper limits, the taste and texture may suffer. Sodium citrate adjusts the pH to control acidity in carbonated beverages. In highly acidic formulations, sodium citrate raises the pH above 5 to allow for gelification and foam. The correct pH also enhances the shelf life and preservation of products. In ice creams and other frozen desserts, sodium citrate improves the creamy smoothness while inhibiting ice crystal formation.

Buffer

Surprisingly, when the pH is not extremely acidic, sodium citrate acts as a buffer, hindering drastic changes in pH. Stabilization of pH in canning and pickling, even in the acidic range, prevents microbial growth leading to spoilage. 

Chelation

In the dairy industry in particular and other industries overall, sodium citrate acts as a chelating agent, stimulating antioxidant function to deter spoilage of products. This sequestration of chemicals is also key to sodium citrate’s molecular gastronomy function: sequestration forms gels without the use of other chemicals, such as calcium. 

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including sodium citrate. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

Types of Food Additives Needed in a Wholesale Bakery

Bakeries may rely on many of the same additives as other food industries, but several are specific to baking. You can find the majority of these additives in the warehouse of your food ingredient supplier, Bell Chem. Below is a sampling of the most prevalent bakery food additives.

Artificial sweeteners

With the push toward weight loss, many bakeries offer low-sugar or no-sugar products, which require artificial sweeteners, such as aspartame, saccharin, and sucralose. These artificial sweeteners give the same flavor as full-sugar products without an influx of calories. 

Emulsifiers

Many baked goods contain water (or a liquid containing a large percentage of water) and oil. Under normal circumstances these two liquids are immiscible. Adding an emulsifier such as carrageenan, a di- or mono-glyceride, or lecithin, quickly combines these within the other ingredients by breaking the surface tension of the liquid ingredients, creating a mixture with improved texture.

Enzymes

Amylase, lipase, and protease are all enzymes that break complex carbohydrates into simple sugars, which expedites the fermentation process while baking. As enzymes break down carbohydrates, the remaining simple sugars feed yeast, an extremely important ingredient in the majority of baked goods. Yeast gives bread the light, fluffy texture and tantalizing odor commonly associated with baked goods. 

Food colorings and flavorings

From titanium dioxide to salt, the appearance and taste of baked goods is vitally important. While many colors and flavors were originally natural, many are now produced artificially at a more economical price. Another consideration is the addition of on-trend ingredients, such as caffeine or vitamins, which may impact the overall flavor of baked goods. Flavor enhancers such as bitter blockers and flavor extenders, maskers, and potentiators can recall the original flavor while maintaining the on-trend ingredients. 

Preservatives

As the name suggests, preservatives such as calcium and sodium propionate, potassium sorbate, and potassium and sodium benzoate prolong shelf life of baked goods by creating an unstable environment for microorganisms. 

For more information on baked goods additives, visit Bell Chem’s News page.  

Bell Chem is your food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including bakery food additives. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

Safflower Oil Uses Across Industries

Safflower has been a crop for humans longer than almost any other. Initially, safflower’s petals were used as a dye (its Latin name is Carthamus tinctoris), but the oil is today’s safflower star attraction. Bell Chem, your food ingredient supplier, has information pertaining to safflower oil in more than foods, though. This versatile oil has uses across industries. 

Food manufacturing 

Many salad oils, cooking oils, and margarines rely on safflower oil since it has a neutral taste and a pale yellow coloring that does not detract from the overall color of the products in which it is an ingredient. Chefs appreciate its high smoke point, which gives it use in deep frying where other oils fail.

Cosmetic industry

Safflower oil works extremely well as a moisturizer, with natural vitamin E acting as an antioxidant to protect the surface of the skin from cell-damaging free radicals. In hair care products, lotions, and creams, safflower oil helps maintain elasticity in skin and impedes inflammation with its Omega-6 fatty acid content and tocopherols.

Pharmaceutical uses of safflower

Safflower oil contains an important compound known as conjugated linoleic acid, which may have a role in both weight management and the reduction of adipose. Safflower oil is naturally low in saturated fat and abundant in mono- and polyunsaturated fatty acids, specifically the Omega-6 fatty acid linoleic acid. Its moisturizing properties, including the highly beneficial tocopherol, give safflower oil uses for patients with acne.

Industrial uses 

Many oils can be used as the basis of paints, but safflower oil’s ability to maintain a clear, protective coating without yellowing over time gives it top billing. Safflower oil also dries quickly, which is perfect for varnishes and paints.

Petroleum replacement?

In Australia, a private company has created a super-high oleic (SHO) safflower oil with 92% oleic acid. With this level of purity, the product could revolutionize many industries since it creates a superior lubricant with reduced friction, low emissions, and a recyclability for reuse. This SHO safflower oil has the potential to be used in specialty chemicals, fuels, lubricants, and plastics.

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including safflower oil. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

Exploring the Uses of Sodium Acetate in Food Preservation

Sodium acetate is compounded from sodium salt and acetic acid with the formula CH3COONa (or NaC2H3O2). Because both salt and bases play an important role in food preservation, sodium acetate packs a double punch. Food additive supplier Bell Chem presents the following information on food preservation with sodium acetate.

Good flavor, little odor

Sodium acetate imparts a salty taste to foods, which is to be expected since it contains sodium. However, its odor is close to discernible when added as an ingredient, giving the foods in which they are an ingredient a more recognizable odor. The flavor is positive for taste as well as preservation; salt has been recognized as a food preservative for millennia. 

pH adjustment

Many foods may waver on the acidic side of the pH scale, which can lead to problems in processing, taste, and/or stability. The addition of a buffer such as sodium acetate will stabilize the pH into the correct range for the food or beverage in which it is an ingredient.

Bacteria prevention

Foods and beverages with bacterial cultivation have extremely short shelf lives. Sodium acetate prevents the formation of bacteria and other microorganisms on edibles. In fact, sodium acetate has proven vital for the prevention of bacteria such as dihydrogen sulfate populations, Enterobacteriaceae, lactic acid bacteria, and Pseudomonas species.

Good value for your money

Sodium acetate is an inexpensive answer to extending shelf life. Studies have proven the addition of this ingredient extends shelf life 4-7 days longer than products not containing sodium acetate because it disturbs both the enzymatic and chemical reactions that lead to microbial growth. 

Bell Chem is a food additive supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including sodium acetate. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

Exploring the Role of Microcrystalline Cellulose in Food Technology

If you take cellulose and remove one segment of the molecule chemically, you create microcrystalline cellulose (MCC). Crushed into an extremely fine powder of differing grain size, MCC gathers numbers to its initials: 101, 102, 103, et cetera. These numbers signify varying grades of crystallinity, density, capacity to hold water, and other factors. 

MCC is added to products from vegetarian burgers to the buns that cover them. Food ingredient supplier Bell Chem wants to give you a better idea of how microcrystalline cellulose can become part of your food technology.

MCC as a texturizer

Unlike other fibers added as an ingredient, MCC does not impart a “grit” many consumers find unpalatable in their foods such as frozen yogurt and beverages such as protein shakes.

So many foods are pre-packaged now, and the struggle to maintain those foods for extended shelf lives have led to many positive changes. Microcrystalline cellulose answers the pressing question of how to absorb excess water in packaged foods since it quickly captures water molecules, keeping them from caking the foods they infiltrate. Packages purchased on the 75th day maintain the same texture as on the first day. 

MCC as a fat replacer

In whipped products, such as cream or yogurt, MCC adds volume. This usually comes at the expense of increased fat, which manufacturers appreciate since their products are able to be labeled as “low fat” or “reduced fat.” 

As a rule, fat adds bulk and satisfaction to many foods. MCC fills this role by replacing fat with no caloric increase, aerating the foods in the same manner as fats. Unlike fats, MCC naturally passes through the body undigested leaving no caloric trace. MCC has a starring role in diet and low-calorie foods and beverages for this reason, maintaining the overall volume of a product while reducing fat consumption by up to 50%.

MCC as a bulking agent

Cellulose is a natural plant fiber that supplements the bulk of products without altering their flavor. MCC is frequently added to sauces and other products where increased viscosity is necessary. When added to water, MCC expands greatly, stabilizing the surrounding ingredients as the overall food or beverage is thickened. Liquids are quickly emulsified, stabilizing them in the mix rather than separating and floating to the surface.

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including microcrystalline cellulose. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

Tackling Food Waste: Solutions for Extending Shelf Life

Food waste and climate change are more intricately connected than you might imagine. In fact, the United Nations has listed lowering the amount of food waste as one of its 17 Sustainable Development Goals by 2030, noting that approximately 17% to 33% of all food is wasted. This leads to more than landfill fodder. Decaying food produces methane, which contributes between 10% and 17% of the overall total of greenhouse gas emissions. Bell Chem recognizes the role food additives play in prolonging shelf life, which leads to less food wasted. Your food additive supplier has the following inventory to sustain our foods – and our planet.

How can oxygen be harmful?

Think about an old car left to the elements. Your brain probably immediately noted the rust on the car. Rust is the transformation of iron in the presence of oxygen, which produces iron oxide. Oxygen has this same negative effect on many food items as well. However, vitamins C and E, as well as beta carotene, are natural antioxidants that keep oxygen from discoloring and removing flavor from foods.

Meat and poultry are positively influenced by green tea extracts and rosemary, which enhance the appearance, quality, and taste of meats through their high percentage of phenolic compounds. These compounds double as powerful antioxidants.

Fermentation

Centuries of fermented foods have proven how well vinegar (acetic acid) maintains food’s shelf life. Acetic acid is inexpensive, well studied, and used worldwide.

Simple salts

Sodium chloride, or table salt, is more than a flavor enhancer. It acts as a preserver, changing the environment so drastically via a change in osmotic pressure that microbes lose water through their thin membranes until they are completely desiccated. 

Potassium chloride performs the same role, and these salts are often used concurrently as a brine solution. Salts are often added to meat where they preserve, improve the mouthfeel of the food, and lock in water. 

Organic acid salts

Organic acids, such as propionic acid, lactic acid, and acetic acid, inhibit microbe and pathogen growth by lowering the overall pH of food products. While foods can exist in this environment, pathogens cannot.  

Bell Chem is a food additive supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including CSANTM sanitation products. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

Food Additives: Debunking Myths and Exploring Benefits for Food Producers

Unless your main source of food is your backyard garden, chances are that your food contains food additives. Food ingredient supplier Bell Chem wishes to shed light on food additives, since the vast majority enhance food and beverage flavor, safety, stability, shelf life, and so many other factors we find make foods palatable. Let’s examine different categories of food additives to learn how they improve what we consume.

Antioxidants

Oxidation of many foods causes spoilage. Fats and oils are especially prone to becoming rancid when exposed to oxygen. The addition of antioxidants hinders this reaction, which prolongs shelf life.

Colorings

Would you eat butter if it was white? Butter produced with a high milk fat content has a naturally yellow color, but commercial dairy cows generally have a lower milkfat and higher output of milk. One batch of milk may differ in color from another, which leads many manufacturers to add a colorant to the butter so all their product appears one shade of yellow. 

Flavorings

A major food additive that enhances flavor is salt. This spice increases the amount of other flavors in a mix, which is why cakes and cookies contain a small amount of salt in every mix. 

Many health-conscious individuals, as well as those who suffer from diabetes, must watch their sugar intake closely. Artificial sweeteners satisfy sweet cravings without the unwanted sugar spike of granulated sugar. 

Flavorings that occur naturally in some foods may be added to other foods to enhance the flavor. For instance, a natural fruit flavoring may be added to organic cereal. This flavoring is organic and natural while still being a food additive.

Preservatives 

Imagine a store shelf full of fresh bread. Imagine running out of bread in the middle of the day because you did not want to overstock or, on the other hand, the next day throwing out half your inventory. Preservatives inhibit the growth of mold, bacteria, and other dangerous microorganisms that consume your products before the end-user does. Without preservatives, most of the food in grocery stores would be inedible. 

Stabilizers

During manufacture, ingredients must be carefully measured and mixed so one bite tastes distinctly like the next. Stabilizers, such as emulsifiers, maintain a steady amount of mixture without separation into individual ingredients. Anti-caking additives absorb liquid to keep mixes from becoming lumpy while foaming agents maintain the fluffiness of whipped cream.

Remember, foods and beverages in grocery stores face careful scrutiny by the Food and Drug Administration. All food additives are tested, monitored, and controlled. Another thought to keep in mind is the word chemical. Most people associate this word with danger, but everything you see, touch, smell, and taste is composed of chemicals. Very few chemical combinations are truly life-threatening, and the FDA would prohibit their use in foods.

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including chemical additives. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

What You Need to Know About Monosodium Phosphate

Monosodium phosphate (MSP) has a variety of aliases, including monosodium orthophosphate, sodium acid phosphate, sodium biphosphate, sodium dihydrogen phosphate, sodium phosphate monobasic, NaH2PO4, and H2NaO4P. Generally packaged as a white granular solid or powder, MSP acts as an acid regulator, nutrient supplement, and sequestrant. Read more about monosodium phosphate from your food ingredient supplier, Bell Chem. 

Monosodium phosphate is a water soluble white powder derived from phosphoric acid as a sodium salt. Its main uses include as an emulsifier and a buffering agent. In these capacities, it is often utilized in the following industries. 

Agriculture 

Animal feed often contains MSP as an ingredient because it provides large and domestic animals an inexpensive source of sodium and phosphorus, two important chemicals that regulate the body. Granular monosodium phosphate acts as a crop fertilizer proving plants need these ingredients as much as animals.

Chemical industry

With its superior buffering ability, monosodium phosphate is found in millions of labs as a biological, biochemical, and chromatographic reagent.

Food and beverage

When the pH levels in food are too basic or acidic, chemical processes do not perform as intended. This can lead to idiosyncrasies ranging from odd tastes to microbial growth. Monosodium phosphate adjusts the pH of products by acting as a buffer, which increases shelf life. In dairy products, monosodium phosphate increases the solubility of proteins, sequesters calcium ions to capture water molecules, and increases fat emulsification. 

Many dry mixes contain monosodium phosphate as a thickener, adding viscosity to stews and instant potatoes. As a salt, MSP is used as a cure for dried meats; surprisingly, it also sequesters water to maintain moisture within the meats as it deters spoilage through microbial growth. Much like baking soda or yeast, monosodium phosphate is a leavening agent, producing a gas inside baked goods to make dough rise. 

Industrial cleaning

Monosodium phosphate acts as a cleaning detergent in many industrial chemical cleaners. 

Textile manufacturing

In textiles, monosodium phosphate buffers acidic conditions to increase reactions of acid dyeing of fibers as well as dye printing. 

Metal surfaces coated with monosodium phosphate form an insoluble metal phosphate which deters corrosion, protects the finish, improves metal hardness, and increases electrical properties. If a metal surface is to be painted, monosodium phosphate increases the adhesion of paint.

Water treatment

Its ability to buffer gives monosodium phosphate a starring role in water treatment as a corrosion controller. When it is paired with polyphosphates, it also obstructs scale formation. Other water treatment chemicals are based directly from monosodium phosphate. 

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including monosodium phosphate. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.