Bleaching Agents

Bleaching agent is required to get rid of the unpleasant color caused by browning reaction during the period of processing or storage. According to different bleaching methods, bleaching agent can be divided into two different types of reduction and oxidation. Most of food will change its color due to oxidation in the air, and the color will become depper especially after browning. Reducing bleaching agent can prevent browning caused by reoxidation by means of destroying oxidative enzymes in foods, and it is more effective on vegetant foods. Oxidant Bleaching Agent can decompose pigments by means of oxidation, so it no longer make food discolored by oxidation of air.