Palm oil and hydrogenated palm oil are both derived from the fruit of the oil palm tree, but they undergo different processing methods, resulting in different properties and characteristics.

1. Palm oil: Palm oil is a natural vegetable oil extracted from the fruit of the oil palm tree (Elaeis guineensis). It is obtained by pressing the palm fruit, which separates the oil from the fruit's pulp and kernel. Palm oil is a reddish-orange liquid at room temperature and has a high content of saturated and unsaturated fatty acids. It is widely used for cooking, as an ingredient in various food products, and in non-food applications like cosmetics and biofuels.

2. Hydrogenated palm oil: Hydrogenated palm oil is a form of palm oil that has undergone a hydrogenation process. Hydrogenation is a chemical reaction in which hydrogen gas is added to the oil under high temperature and pressure. This process converts the liquid vegetable oil into a more solid form. Hydrogenated palm oil becomes a semi-solid or solid fat at room temperature, with a higher melting point than regular palm oil. The hydrogenation process increases the stability and shelf life of the oil and improves its texture and consistency. Hydrogenated palm oil is commonly used in food manufacturing for its ability to extend the shelf life of products, enhance texture, and provide a creamy mouthfeel. It is frequently used in the production of baked goods, margarine, and confectionery products.

It's important to note that hydrogenation can create trans fats, which are considered unhealthy when consumed in excess. Partially hydrogenated oils, including partially hydrogenated palm oil, contain trans fats. However, it's worth mentioning that in recent years, there has been a growing trend among food manufacturers to move away from the use of partially hydrogenated oils due to health concerns. Many countries have imposed regulations to restrict or ban the use of trans fats in food products. Instead, alternatives such as fully hydrogenated oils or non-hydrogenated oils are often used for food applications that require solid fats.

The main difference between palm oil and hydrogenated palm oil lies in their processing methods and physical properties. Palm oil is the natural, liquid form of oil obtained from the palm fruit, while hydrogenated palm oil is the solid or semi-solid form resulting from the hydrogenation process used to modify the oil's characteristics.

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Natural sweeteners are sweet substances extracted from natural plants, such as glucose, beet extract, etc. Artificial sweeteners are synthetics produced by chemical synthesis or fermentation, such as aspartame, saccharin and maltodextrin. The difference between the two is mainly reflected in the following aspects:

Flavor

Natural sweeteners: taste closer to the taste of sugar .

Artificial sweeteners: taste sweeter, similar to the taste of chemicals, some people even do not like it, but it is sweeter than natural sweeteners .

Calories

Natural sweeteners: most are low or no calories, but similar to sugar.

Artificial sweeteners: have no calories at all, which makes it a popular choice for patients who want to lose weight, control diabetes, etc .

Safety

Natural sweeteners: are safe and have essentially no side effects .

Artificial sweeteners: are considered by some to have potential health risks, such as carcinogenic, wheezing, headache and other side effects, but there are no clear studies proving that they are harmful to health .

Application Scenarios

Natural sweeteners: suitable for natural foods, beverages, special diets and other occasions, which are friendlier to health .

Artificial sweeteners: Suitable for sugar-free, low-sugar, low-calorie foods, but need to pay attention to lead to sweet taste preference and appetite disorders and other issues .

Overall, natural sweeteners and artificial sweeteners have their own advantages and disadvantages, and should be chosen for use according to specific circumstances. For the general population, natural sweeteners can be used in moderation; for special populations such as those on a diet or suffering from diabetes, artificial sweeteners can be considered. However, no matter which kind of sweetener, should be used in moderation, healthy diet is the key .

Aspartame is a widely used low-calorie sweeteners composed of aspartic acid and phenylalanine. Moderate intake of aspartame is generally considered safe, but there may be some hazards associated with prolonged high intake or for specific populations:

Allergic reactions

Phenylalanine can cause allergic reactions, which are especially dangerous for people with asthma and hay fever. An allergic reaction may manifest itself in symptoms such as headache, facial heat, rash, shortness of breath and, in severe cases, may lead to shock and death.

Increased risk of disease

Studies have shown that phenylalanine negatively affects the gastrointestinal tract, leading to gastrointestinal inflammation and gut microbial dysbiosis. If ingested consistently, it may increase the risk of diseases such as cancer, diabetes, and obesity.

Affects the nervous system

Phenylalanine is broken down in the body into phenylacetone, which can affect the synthesis and release of neurotransmitters, leading to neurological symptoms such as headaches, memory loss, and insomnia.

Phenylalanine, a metabolite of aspartame, may compete with other substances when passing through the blood-brain barrier, thereby interfering with neurotransmitter transmission and possibly inducing the development of migraines, especially when ingested in excess, which may lead to neurological damage.

It has been suggested that aspartame may cross the blood-brain barrier, altering amino acid ratios in the brain and interfering with neurotransmitter transmission, which may increase the incidence of brain disorders and may also affect memory.

Hazards to Specific Populations

People with phenylketonuria

These patients lack the enzyme phenylalanine hydroxylase, which converts phenylalanine into a harmless substance. The phenylalanine in aspartame further increases the concentration of phenylalanine in the blood, leading to the accumulation of phenylalanine in the body, which can exacerbate the clinical symptoms, and may also lead to brain damage and weakening of the intellect.

Other possible harms

Low immunity: If the elevation of phenylalanine is triggered due to excessive intake of aspartame, it may affect the stabilization of amino acid levels in the body, which is more likely to make the human body develop low immunity.

Other potential effects: It may also have an effect on gut microbes, may lead to liver problems, and may have an effect on bone health.

Technological maturity

Erythritol has been industrialized for about 10 years, while Allulose(D-allulose,D-Psicose) Sugar only has a history of 3 to 5 years in China, so in terms of technological maturity, Erythritol is relatively higher.

Raw material difference

Arotonose is made directly from crystallized fructose, while the direct raw material of erythritol is glucose.

Characteristic and Function Differences

Source and nature: alloxyketose is a rare monosaccharide that exists naturally in nature but in a very small amount; erythritol is a natural sweetener, generally extracted from natural plants or produced by fermentation .

Taste: The sweeteners and taste of Aloe Ketone Sugar is quite similar or close to that of sucrose, with a soft and delicate taste, mild and delicate sweetness, and no bad taste during and after consumption; Erythritol is moderately sweet, with a clear sense of coolness.

Calories and health effects: both calories are much lower than sucrose, but in addition to the role of sugar substitutes, Aloe Ketone Sugar also helps diabetic patients to lower the role of glucose, and other sugar substitutes do not have the effect of baking.

Market and application differences

Market situation: The U.S. FDA announced that Alozone Sugar is not labeled in the nutrition label of added sugar and total sugar, so its added amount is not calculated in these two categories, which lays a policy foundation for the large number of applications of Alozone Sugar in food products, especially in sugar-free and sugar-reduced products. However, at present, Alozone Sugar has not been widely sold in the country; erythritol market application has been more widely .

Capacity utilization: Bowling Green some production lines due to oversupply, the current utilization rate may reach more than 100%, while constantly expanding the capacity of the best-selling products, there are also individual production line utilization rate of 70% -80%, depending on the demand for specific products . But in general, the capacity utilization rate of two products of different enterprises varies according to the market demand.

Global Market Supply

Production Capacity Distribution

The manufacturers with large production capacity worldwide are mainly South Korea Xijie, South Korea Sanyang, UK Tate & Lyle, Japan Matsutani, and Paragon Chuangyuan, and so on. Among them, most of the alloxan produced by overseas enterprises are in liquid state, which are mainly used in beverages. Bailongchuangyuan is the main domestic alloxan crystal exporter, the current production capacity of about 5,000 tons, it is expected that in the fourth quarter of 2023 there will be 15,000 tons of crystalline sugar production, when the company's alloxan production capacity will continue to increase, and it is expected to enter the global supply of alloxan crystals leader.

Market scale growth

The global market size of allulosed is rapidly increasing, according to FMI research data, the global market size rose from USD 152.72 million in 2017 to USD 236.90 million in 2023, with a CAGR of 7.7%. The growth rate is expected to rise with increasing demand and accelerated approval process in various countries, and is projected to reach USD 423.49 Million by 2030. GuanReports.com points out that the industry market size is expected to double in 2031, given the continuous expansion of enterprise production capacity, the licensing of applications in the food industry in many countries, and the characteristics of Alozone Sugar itself driving the growth of demand in the downstream market.

Supply situation in domestic market

Approval situation

China's Alozone Sugar industry started late, in August 2021 the National Health Commission has accepted the application of D - Alozone Sugar as a new food ingredient, Alozone Sugar food-grade applications are expected to be approved in the short and medium term.

Enterprise production capacity situation

Only BaoLinBao, BailongchuangYuan, JinHo Industry and FuYang Biological have realized the mass production of Alozone Sugar in China, and all of them have plans for their production capacity. For example, Bailongchuangyuan and BaoLingBao have both broken through the crystal capacity of Aloflavone Sugar, and the annual output is basically around 6,000 - 7,000 tons, and Bailongchuangyuan is planning 5,000 tons of Aloflavone Sugar in the under-construction 15,000 tons of crystalline sugar project; Fuyang Bio started to debug the production of Aloflavone Sugar in April 2021; and 1,000 tons of Aloflavone Sugar plant of Golden Harvest Industry was put into trial run in May 2022, with the total capacity of Aloflavone Sugar at around 15 - 20 thousand tons. Currently, the total production capacity is around 15,000 - 20,000 tons. The production line of Sanyuan Bio's Alozone Sugar is progressing steadily according to the plan, and the specific production capacity data will be disclosed through regular reports. The company has certain competitive advantages in the yield, production capacity, cost control and crystallization of large particles of Alozone Sugar through continuous optimization of the efficiency of enzyme conversion and crystallization and extraction technology.

Product Layout

Take Bailongchuangyuan as an example, its Aloxacor products have not been laid out in the C-end market for the time being.

Why Smokeless Korean BBQ Equipment Matters in Restaurants

This guide explores how to improve restaurant ventilation using smokeless Korean BBQ equipment for a cleaner and more comfortable dining environment.

Poor ventilation in a BBQ restaurant can lead to smoke-filled air, unpleasant odors, and an uncomfortable dining experience. If you're operating or planning to open a Korean BBQ or hotpot restaurant, installing the right ventilation system is critical. In this article, we’ll explore how to improve your restaurant's air quality by usingKorean BBQ pipes and smoke purifiers, and why smokeless BBQ equipment is a smart investment for modern restaurant owners.

In a typical restaurant ventilation system, the two main components are the Korean BBQ pipe and the smoke purifier.

Korean BBQ Pipe – Traditional and Effective

Korean BBQ pipes, also known as overhead exhaust pipes, are one of the most common smoke extraction solutions for BBQ restaurants. These pipes are installed above each grill and suck smoke directly from the source.

Advantages of Korean BBQ Pipe:
Strong smoke extraction: Positioned right above the grill, they capture smoke immediately.
Highly visible and traditional: The industrial look often matches the classic Korean BBQ style.
Easy to maintain: Filters and pipes are accessible for regular cleaning.
Proven system: Many BBQ restaurants have used it successfully for years.

However, since these pipes are installed above each table, they can affect the ceiling design and make the space feel more crowded, especially in restaurants aiming for a clean, modern look.

Smoke Purifier – Hidden and Stylish

For restaurants that prefer a more modern and elegant design, the smoke purifier is an excellent choice. This equipment is typically installed under the table, beneath the grill, and captures smoke through a concealed airflow system.

Advantages of Smoke Purifier:
Hidden installation: Mounted under the table, it doesn’t affect ceiling or interior design.
Sleek and modern: Keeps the dining area clean and visually appealing.
Lower noise: Operates quietly compared to large overhead exhaust fans.
Improved aesthetics: Ideal for restaurants that want a high-end or minimalist look.

Smoke purifiers are often equipped with filters and internal fans to purify air before it's recirculated or vented. While they may require a bit more planning in terms of table design and internal structure, they offer a significant aesthetic and acoustic advantage.

Whether you choose the traditional Korean BBQ pipe or the modern smoke purifier, investing in the right smoke extraction system is essential to creating a comfortable and enjoyable dining environment. For restaurants that want a traditional BBQ look, the Korean BBQ pipe remains a reliable option. But if you aim for a stylish, smoke-free dining space, the smoke purifier offers a hidden, modern solution that enhances both function and aesthetics.

Need help selecting the right system for your BBQ restaurant? We offer high-quality Korean BBQ equipment.Find the Korean BBQ equipment you need right here.

Soy sauce is more than just a topping for food. It adds strong flavor and makes many dishes taste better. You can use it in stir-fries, meat marinades, or dipping sauces. The right soy sauce can make your cooking amazing. Its salty and savory taste is loved all over the world, especially as Asian food becomes more popular.

Soy sauce is growing in demand. People want healthier choices like tamari or light soy sauce. The global soy sauce market is worth $2.5 billion in 2025. By 2033, it may grow to $4 billion. This shows people care about better ingredients and unique flavors.

How do you pick the best soy sauce? A taste test might help. Learn about the types of soy sauce first. Dark soy sauce is strong, while light soy sauce is mild. Choosing the right one makes your food taste great.

 

Best Overall Soy Sauce Brands

Some soy sauce brands are known for their great taste and quality. These brands have worked hard to create flavors that people love. Let’s explore some of the top soy sauce options you should try.

Kikkoman Soy Sauce

Kikkoman is a well-known name in soy sauce. It has a rich, savory flavor and has been popular for years. You can use it in stir-fries, marinades, or as a dipping sauce. Kikkoman makes any dish taste better.

One special product is the Kikkoman Extra Fancy Prime Umami Soy Sauce. It’s made using old-fashioned brewing methods. This gives it a balanced taste that works well with both Asian and Western dishes. They also have gluten-free options, which are great for health-conscious people.

Tip: Add Kikkoman to fried rice or soup. Its salty and savory taste will make your dish even better.

 

Lee Kum Kee Premium Soy Sauce

Lee Kum Kee is another famous soy sauce brand. Their premium soy sauce has a smooth, savory taste that works with many dishes. It’s a reliable choice for everyday cooking.

This brand focuses on quality. Their soy sauce is carefully brewed, giving it a rich umami flavor without artificial ingredients. They also offer gluten-free options that don’t sacrifice taste.

 

Pearl River Bridge Soy Sauce

Pearl River Bridge is a trusted name for high-quality soy sauce. Many chefs and home cooks love its authentic flavor. The brand brews its soy sauce in small batches, ensuring a deep and consistent taste.

This brand is very versatile. They offer both dark and light soy sauce for different recipes. Their dark soy sauce is great for adding color and flavor to dishes like braised meats and noodles.

Metric	Description
Taste	Offers a savory and balanced flavor.
Aroma	Has a rich, fermented smell that enhances dishes.
Color	Dark soy sauce adds a shiny, deep color to food.
Packaging	Comes in sturdy, easy-to-use bottles.
Price	High quality at a reasonable price.
Brand History	Known for decades of expertise in making soy sauce.
Product Variety	Includes light, dark, and mushroom soy sauces for all cooking needs.
Versatility	Works well in both traditional and modern recipes.

If you want a mix of tradition and quality, try Pearl River Bridge.

Did You Know? Pearl River Bridge has been making Asian condiments for over 100 years. It’s one of the most trusted names in soy sauce.

Whether you’re making a quick stir-fry or trying a fancy recipe, Pearl River Bridge’s premium soy sauce is a great choice.

 

Best Soy Sauce for Health-Conscious Consumers

Want a soy sauce that fits your health goals? You're in luck! These brands offer tasty options that meet special dietary needs. Let’s check out some top picks for health-conscious people.

San-J Tamari Gluten-Free Soy Sauce

San-J Tamari is great if you can’t have gluten. Regular soy sauce often has wheat, but this one uses only soybeans. This gives it a smooth, rich taste perfect for stir-fries, marinades, or dipping.

Why is it special? It’s naturally brewed, which means it’s made through fermentation. This process boosts its umami flavor and keeps its nutrients. It also has less salt than most soy sauces, making it better for your heart.

Pro Tip: Add San-J Tamari to salad dressings. It cuts salt by half without losing flavor!

 

Bragg Liquid Aminos

Bragg Liquid Aminos isn’t like regular soy sauce, but it’s amazing for health lovers. Made from non-GMO soybeans, it’s full of amino acids that help muscles and overall health. It’s gluten-free and has less salt, so it’s a guilt-free choice.

You can use it on roasted veggies or grain bowls. Its slightly sweet taste makes dishes flavorful without overpowering them.

Did You Know? More people want low-sodium options like Bragg Liquid Aminos to avoid health risks from too much salt.

 

Ohsawa Organic Nama Shoyu

Looking for the purest soy sauce? Try Ohsawa Organic Nama Shoyu. It’s raw, unpasteurized, and made with organic ingredients. Its fermentation keeps healthy enzymes and probiotics, which help digestion and gut health.

Nama Shoyu has a light, complex taste that’s great with sushi, sashimi, or plain rice. It’s also packed with antioxidants, which fight inflammation and support health.

Health Benefit	What It Does
Reduces Inflammation	Isoflavones in soy sauce help lower inflammation and improve gut health.
Antioxidant Power	High melanoidins boost overall wellness.
Cuts Salt	Nama Shoyu can replace 30% of salt in recipes, lowering sodium intake.

With Ohsawa Organic Nama Shoyu, you’re not just adding flavor—you’re helping your body stay healthy.

 

Best Soy Sauce for Gourmet Cooking

For gourmet cooking, the right soy sauce makes a big difference. These high-quality options are carefully made and add rich flavors to your meals.

Shibanuma Double-Brewed Soy Sauce

Shibanuma Double-Brewed Soy Sauce is perfect for special dishes. It goes through a double-brewing process, making its flavor deeper and more complex. Its strong umami taste is great for grilled meats or roasted veggies.

Fun Fact: Double-brewing means fermenting the soy sauce twice. This makes it taste stronger and smell better.

Chefs love this soy sauce for its smooth feel and balanced saltiness. In a test of 15 brands, Shibanuma was praised for its bold and refined flavor. Try it to impress your guests!

 

Kishibori Shoyu

Kishibori Shoyu is a top-quality soy sauce from a small Japanese island. It’s aged in cedar barrels for over a year, giving it a sweet and mellow taste. It’s perfect for sushi, sashimi, or plain rice.

This soy sauce is unpasteurized, so it keeps its natural enzymes and nutrients. It’s more than just a condiment—it’s a special experience. Experts say aged soy sauces like Kishibori Shoyu make gourmet dishes taste amazing with their smooth and layered flavors.

Pro Tip: Pour Kishibori Shoyu on fresh tofu or steamed veggies for a fancy touch.

 

Yamaroku 4-Year Aged Soy Sauce

Want a soy sauce with deep flavor? Yamaroku 4-Year Aged Soy Sauce is a great choice. It’s aged in wooden barrels for four years, giving it a thick texture and a mix of sweet and savory flavors.

Cooks use Yamaroku for gourmet recipes because it boosts flavors without being too strong. It’s ideal for dishes like braised meats or caramelized onions. Experts love aged soy sauces like Yamaroku for their rich taste and ability to make simple foods special.

Feature	Description
Aging Process	Aged 4 years in wooden barrels
Flavor Profile	Sweet, savory, and full of umami
Best Uses	Braises, marinades, and dipping sauces

With Yamaroku, you’re not just cooking—you’re making something amazing.

 

Best Budget-Friendly Soy Sauce Options

You don’t need to spend a lot for tasty soy sauce. Some brands are affordable and still taste great. These options are perfect for everyday meals.

La Choy Soy Sauce

La Choy Soy Sauce is a budget-friendly choice with good quality. It has a mild and slightly sweet taste. Use it in stir-fries, marinades, or as a dipping sauce. It’s great for quick and simple meals.

This soy sauce is easy to find and comes in handy bottles. It’s perfect for busy families. Add it to fried rice or noodles for a reliable flavor at a low price.

Tip: Try La Choy in slow-cooked dishes like stews. Its balanced taste makes recipes richer without being too strong.

Aloha Shoyu

Aloha Shoyu adds a Hawaiian twist to your cooking. It has a smooth, slightly sweet flavor that’s great with grilled meats, seafood, or tropical dishes.

This brand stands out for its unique taste and low cost. It’s perfect for trying new recipes or adding something special to meals. Its light flavor is also good for those who want less salty soy sauce.

Did You Know? Aloha Shoyu has been loved in Hawaii for years. It proves you can have great flavor without spending too much.

Kikkoman Less Sodium Soy Sauce

Kikkoman Less Sodium Soy Sauce is ideal if you want less salt. It has 37% less sodium but still keeps the rich umami flavor of the original.

This soy sauce is great for health-conscious cooks. Use it in stir-fries, soups, or marinades for tasty meals with less salt.

Feature	Description
Sodium Reduction	37% less sodium than regular soy sauce
Flavor Profile	Rich umami taste with less saltiness
Best Uses	Stir-fries, soups, marinades, and dips

With Kikkoman Less Sodium Soy Sauce, you get great flavor and a healthier option.

Why Budget-Friendly Soy Sauces Matter

Affordable soy sauces are very popular now. In 2024, blended soy sauces made up over 53.8% of the market. As the market grows to USD 75.70 billion by 2030, budget-friendly brands will stay important for meeting demand.

 

Best Soy Sauce for Regional Cuisines

Soy sauce is key to making regional dishes taste authentic. Whether it’s Chinese, Japanese, or Thai food, the right soy sauce changes everything. Here are some top soy sauces for these cuisines.

Pearl River Bridge Superior Dark Soy Sauce (Chinese Cuisine)

Love Chinese food? Pearl River Bridge Superior Dark Soy Sauce is perfect. It has a rich, savory taste that makes dishes like braised pork and noodles better. Its dark color also gives food a shiny, tasty look.

This soy sauce is very flexible. Use it in marinades, dips, or soups. Many chefs and home cooks trust this brand for its quality.

Fun Fact: Over half of Chinese people like soy sauces with natural ingredients. Pearl River Bridge uses traditional methods and high-quality ingredients to meet this need.

As Asian foods become more popular, soy sauces like Pearl River Bridge are now used worldwide.

 

Yamasa Soy Sauce (Japanese Cuisine)

For Japanese dishes, Yamasa Soy Sauce is a great pick. Made in Japan for over 350 years, it’s known for its smooth, umami flavor. It’s perfect for sushi, sashimi, and miso soup.

Yamasa uses natural brewing to create a balanced taste. It’s light but flavorful, so it doesn’t overpower fresh ingredients.

Did You Know? In Japan, many people care about where soy sauce ingredients come from. Yamasa’s natural brewing and quality make it a favorite for authentic cooking.

From ramen to fancy meals, Yamasa Soy Sauce makes Japanese dishes even better.

Healthy Boy Mushroom Soy Sauce (Thai Cuisine)

Thai food is bold, and Healthy Boy Mushroom Soy Sauce adds to it. This soy sauce has a mushroom flavor that makes pad thai, curry, and fried rice taste amazing.

Its sweet and savory taste makes it special. It’s great for traditional Thai recipes or modern dishes. Vegetarians also love it for its umami flavor.

Pro Tip: Use Healthy Boy Mushroom Soy Sauce as a dip for spring rolls or drizzle it on grilled veggies for extra flavor.

As more people try international foods, soy sauces like Healthy Boy are becoming popular for bringing Thai flavors to home kitchens.

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Picking the right soy sauce can change how your food tastes. Whether you want something cheap, healthy, or fancy, there’s a soy sauce for you. Each brand has special flavors that can make your meals amazing.

Why not try a different soy sauce today? Test these choices and see how they improve your recipes. From stir-fries to sauces, you can do so much. With the perfect soy sauce, you’re not just cooking—you’re making something special.

 

FAQ

Why does soy sauce taste so savory?

Soy sauce tastes savory because of fermentation. During this process, soybeans and wheat break down. This releases amino acids, which give it a rich umami flavor. That’s why it makes food taste better.

Can I use soy sauce to marinate food?

Yes, soy sauce is great for marinating! It softens meat and adds flavor. Mix it with garlic, ginger, and honey for a tasty marinade.

How should I store soy sauce?

Store soy sauce in a cool, dark spot like a pantry. After opening, put it in the fridge to keep it fresh. This helps it stay good for months.

What’s the difference between light and dark soy sauce?

Light soy sauce is salty and thin, good for seasoning. Dark soy sauce is thicker, less salty, and adds color and flavor to dishes.

Can soy sauce take the place of salt?

Yes, soy sauce can replace salt in recipes. It adds saltiness and boosts flavor. Use it in soups, sauces, or dressings for a tasty twist.

Definitions and Scope

Food ingredient: Food ingredient refers to a recognized and safe edible substance, any substance used in the production and preparation of a food product and appearing in the finished product, but does not include food additives. It covers all food production applications, including leisure foods, soft drinks, children's foods, convenience foods and so on. From the National Standard of the People's Republic of China Basic Terminology for the Food Industry GB/T15091 - 1994, it can be seen that ingredients include main ingredients, auxiliary ingredients, food additives, food nutritional enhancers, processing aids and enzymes, etc., which is a broader scope. However, the general understanding of food ingredients is a small amount of food ingredients in the food formula raw materials, usually natural substances after deep processing and its physiological function has not changed, such as compound seasoning.

Food additive: are synthetic or natural substances added to food to improve its quality and color, aroma and taste, as well as for preservation, freshness and processing needs. Flavors for food, base agent substances in gel-based confectionery, and processing aids for the food industry are also included. The number of food additives approved globally is about 15,000, and there are more than 2,300 kinds of food additives approved for use in China, which are divided into 22 categories according to their functions, and the common ones are antioxidants, bulking agents, coloring agents, preservatives, sweeteners, and flavors for food.

Regulatory Efforts

Food ingredients: there are no strict reporting and approval procedures and restrictions on the scope of use and the amount of use .

Food additives: regulation has been a top priority. China has established a series of regulatory systems for food additives, a strict approval system for food additives, a production licensing system for manufacturers, a food safety risk assessment system, and more than 700 mandatory national standards for food safety covering use regulations, product requirements, production specifications, labeling and marking, and inspection methods. It has also established requirements for production, operation and use and a corresponding supervision and management system, as well as an import and export management system.

Safety

Food ingredients: generally considered to be safer than food additives because food ingredients are mostly edible substances that are recognized as safe.

Food additives: when used within the prescribed range and dosage, they will not affect human health. When setting the maximum use level of each food additive, China conducts food safety risk assessment work, taking into account that people of different ages, regions and genders eat a variety of foods a day and for a long period of time. At the same time, China also carries out continuous and dynamic tracking and evaluation of food additives in use, re-evaluates food additives based on the latest research results at home and abroad, constantly adjusts the scope of use and the amount of use, and bans the use of some substances. However, if food additives are used in excess of the scope and quantity, it may lead to food safety problems.

Application technology content

Food ingredients: application technology content is lower than that of food additives, inexpensive and in large quantities. The dosage of ingredients is relatively large when they are used to process food, usually above 3%, but the boundary between ingredients and food is relative, sometimes a certain ingredient itself is a food (e.g. soy sauce), but it becomes an ingredient when it is used in the processing of some foods.

Food additives: In order to achieve specific needs such as improving food quality and meeting processing techniques, their application often requires more specialized technology and knowledge to control the amount added and the method of use.

Basis of Judgment

Food Ingredients: If a substance is not listed in the Standard for the Use of Food Additives, it is usually considered to be either a main ingredient or a secondary ingredient (i.e., a food ingredient). Corn syrup, for example, cannot be found in the Index of the Standard for the Use of Food Additives, so it is not a food additive but a food ingredient.

Food additives: anything that can be found in the Standard for the Use of Food Additives is an additive.

Principle of sodium citrate as a preservatives

Adjust the pH of food

Sodium citrate is a kind of weak acid and strong alkali salt, with good pH regulation and buffering properties, it can be used with citric acid to form a strong pH buffer. Most microorganisms can grow and reproduce only in specific acid and alkaline environment. By adjusting the pH of food, it can make it deviate from the pH range suitable for microorganisms to grow, so as to inhibit microorganisms' growth and reproduction and achieve the purpose of preservation. For example, by adding sodium citrate to some foods, the pH of the food can be controlled in an interval that is unfavorable to the survival of microorganisms.

Complexation of metal ions

Sodium citrate has good complexing ability for metal ions such as Ca²⁺ and Mg²⁺, and also for other metal ions such as Fe²⁺ ions. Metal ions play an important role in the growth and metabolic process of microorganisms, such as participating in the regulation of enzyme activity. By complexing these metal ions, sodium citrate prevents microorganisms from obtaining enough metal ions to maintain normal physiological activities, thus inhibiting microbial growth and realizing antiseptic effect. For example, in some beverages, sodium citrate can prevent microorganisms from multiplying rapidly due to the presence of metal ions by complexing metal ions.

Influence on microbial metabolism

Sodium citrate can interfere with microbial metabolic pathways to some extent. It may affect the enzyme activity in microbial cells and hinder their normal processes of material and energy metabolism. When the metabolism of microorganisms is inhibited, their growth and reproduction will slow down or even stop, thus prolonging the shelf life of food. However, more in-depth studies are needed to further clarify the specific mechanism of action in this regard.

Sodium propionate (Sodium Propionate) is a commonly used food preservative, and its preservation mechanism mainly involves the following aspects:

1. Penetration of cell wall

Sodium Propionate can penetrate the cell wall of microorganisms, enter into the cell interior, destroy the metabolic process of microorganisms, thus inhibiting the growth and reproduction of microorganisms.

2. Inhibiting enzyme activity

The active molecules of sodium propionate can penetrate the cell wall of mold and other cells, inhibit the activity of intracellular enzymes, block the pathway of microbial synthesis of β-alanine, and then inhibit the reproduction of mold.

3. Formation of high osmotic pressure

Propionic acid molecules can form high osmotic pressure outside the mold cell, leading to dehydration inside the mold cell, thus losing the ability to reproduce.

4. pH dependence

The preservative effect of sodium propionate is significantly affected by pH. In an acidic environment, it can effectively inhibit the growth of various types of molds, aerobic bacilli and gram-negative bacilli, and is especially effective in preventing the production of aflatoxins. However, its inhibitory effect on yeast is relatively weak.

5. Wide range of antibacterial effects

Sodium propionate has a wide range of antibacterial effects on molds, yeasts and bacteria, and is most active in acidic pH.

Summarization

In summary, sodium propionate exerts its preservatives effects through a variety of mechanisms, including penetration of cell walls, inhibition of enzyme activity, formation of high osmotic pressure, and inhibition of microorganisms in acidic environments. These properties make sodium propionate an important preservative in the food industry, and it is widely used in a variety of food products, such as bread, pastries, dairy products, meat products, etc., in order to prolong the shelf-life and improve the safety of food.