Читать книгу Food Chemistry - Dennis D. Miller - Страница 18

Bases are also common food additives and are added for a variety of purposes. They may be added to modify the flavor, color, and texture, enhance browning, induce chemical peeling, and produce CO₂. Examples of bases used as food additives include dilute NaOH (to induce chemical peeling in fruits and vegetables, enhance browning, de‐bitter olives, solubilize proteins), phosphate salts (to prevent protein coagulation in evaporated and condensed milks, produce a smooth texture in processed cheese), and NaHCO₃ (to give chocolate a darker color, produce CO₂ in leavening systems).