Читать книгу Food Chemistry - Группа авторов - Страница 95

Other food additives include clarifying agent like gelatine and synthetic resin that remove the sediment and haziness of fruit juice. Enzymes are added to get desirable changes like pectinase used for clarification of juice, papain for meat tenderization, and renin for cheese making. Freezing agents like liquid nitrogen that evaporates very quickly and used to quick chilling of food. Solvents like alcohol and glycerine are used to dissolve flavor, color, and inert gases for packaging to prevent oxidative changes.