Application of Biotechnology in Food Additives

The application of biotechnology in food additives is extensive and in-depth, which provides important support for the development of modern food industry. The following is a detailed description of the application of biotechnology in food additives from several aspects:

1. fermentation technology

Starter: fermentation is the use of microorganisms on food raw material metabolism process produced by a biological transformation process. By controlling the microbial species and conditions in the fermentation process, a variety of food additives with different functions can be obtained. For example, lactic acid bacteria fermentation can be used to produce yogurt, pickles and other foods, these lactic acid bacteria can not only improve the taste of food, but also extend the shelf life of food.

Fermentation products: metabolic products produced in the fermentation process, such as lactic acid, acetic acid, etc., can be used as food sour taste regulator. In addition, through the fermentation of specific strains, it is also possible to produce flavoring agents with special flavors, such as soy sauce, vinegar, etc.

2. enzyme technology

Enzymes: Enzymes are a class of catalytic proteins that are widely used in the food industry. Using the characteristics of enzymes, some specific functions can be realized in food, such as protein degradation, starch conversion and so on. For example, amylases can be used to convert starch to glucose, increasing the sweetness and nutritional value of foods.

Nanoenzyme technology: Nanoenzyme technology is a new enzyme technology, which can significantly improve the catalytic activity and stability of enzymes by modifying enzymes with nanomaterials. In the food industry, nanoenzyme technology can be used in flour processing, juice clarification and other fields to improve product quality and yield.

3. gene engineering technology

Genetically modified organisms: Through genetic engineering technology, foreign genes can be introduced into microorganisms or plants to make them have specific metabolic functions. For example, transgenic plants are used to produce specific enzymes or proteins, which can be used as food additives to improve the quality and nutritional value of food.

Gene editing: Using gene editing technologies such as CRISPR-Cas9, the genome of microorganisms can be precisely modified to produce food additives that are more in line with human needs. For example, through gene editing technology, lactic acid bacteria strains with higher acid production ability can be cultivated for the production of fermented foods such as yogurt.

4. plant extracts

Natural pigments: natural pigments in plants, such as capsanthin and lycopene, can be extracted through biological engineering technology. These natural pigments can be used as food colorants to replace traditional synthetic pigments and improve the safety and nutritional value of food.

Functional ingredients: Plant extracts are also rich in functional ingredients, such as antioxidants, antibacterial agents, etc. These ingredients can be used as food additives to improve the preservation performance and health value of food.

5. Other Biotechnologies

Biotransformation: The use of microbial or enzymatic metabolic activities to convert certain ingredients in food raw materials into more valuable food additives. For example, microorganisms are used to convert glucose to gluconic acid, which is used as a sour taste modifier for foods.

Biosensors: Biosensors can be used for the detection and quality control of food additives. Biosensors can quickly and accurately detect the content of additives in food to ensure food safety and compliance.

In summary, the application of biotechnology in food additives covers fermentation technology, enzyme technology, genetic engineering technology, plant extracts and other aspects. The application of these technologies not only improves the quality and safety of food additives, but also promotes the innovation and development of the food industry. However, when applying biotechnology to prepare food additives, strict compliance with relevant regulations and standards is required to ensure product compliance and safety.