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Biological manufacturing of food additives and feed additives


Food additives are chemical synthetic or natural substances added to food to improve food quality and color, aroma and taste, as well as to meet the needs of anti-corrosion, preservation and processing technology. Feed additives are small or trace substances added in the process of feed production, processing and use, which are beneficial to strengthening the nutritional value of basic feed. It has obvious effects on improving animal production performance, ensuring animal health, saving feed cost and improving the quality of livestock products. Modern food and feed additives integrate the latest research of nutrition, physiology, biochemistry, bioengineering and microbiology. The physiological function, application scope and manufacturing methods of additives have made great progress.


1. Current situation of biological manufacturing of food additives and feed additives


Food pigment is an important part of food additives, which is widely used in food industry, medicine, cosmetics and so on. China is the country with the largest production and use of edible pigment in the world. At present, China has approved the use of about 60 kinds of edible colorants. According to the color tone, they can be divided into red series represented by Monascus pigment and capsanthin β- Yellow system represented by carotene, blue system represented by indigo and black system represented by phenolic polymers.


Spices and fragrances are very important for improving the quality and grade of products such as food, beverages, alcoholic beverages, cigarettes, daily chemicals, medicine, feed, textiles and leather. At present, there are more than 6000 spices in the world, and the annual demand for the global flavor and fragrance market exceeds US $20 billion. The history of human using biological processing to obtain or strengthen characteristic flavor can be traced back to the processing of wine, sauce, vinegar and cheese. The specific microbial community structure in fermented food determines the unique aroma structure of food, including volatile alcohols, esters, carbonyl compounds, organic acids, sulfides, amino acids, etc. This also provides a scientific basis for the production of flavors and fragrances by microbial fermentation.


2. Prospect of China's food additives and feed additives biological manufacturing industry


With the development of China's economy and the continuous improvement of people's living standards, the sustainable production of safe, nutritious, multifunctional and ecological food and feed additives is not only an important guarantee for people's healthy life, but also a strategic basis for driving and promoting the development of relevant food and feed industries.


From the perspective of national development strategy, attaching importance to and strengthening the industrialization transfer of basic applied scientific research and achievements, and supporting the orientation of capital and industrial policy are the basis for the development of food additives and feed additives manufacturing industry. Based on the industry university research platform, strengthen school enterprise cooperation, tackle the hot spots and difficulties in the research of biological manufacturing of food additives and feed additives, realize the substitution of biological method, research and transform new natural multifunctional food additives based on biodiversity and originality. With product quality and production cost as the core, develop environment-friendly green manufacturing methods and use biotechnology means such as genetic engineering, cell immobilization technology and mutation breeding to reduce production cost and energy consumption, improve efficiency and increase production



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