Quality Improvement Agents/ Coagulating Agents

Any food additive that has the effect of improving the food quality can be included in the generalized quality Improvement Agent. Quality Improvement Agents can maintain water, prevent caking, leaven structure, emulsify, thicken, add gluten, adjust acidity, improve sweet taste, stain and fasten color, keep food fresh, resist oxidation, whiten flour, inhibit enzymatic activity, and improve quality of water, etc. Coagulating Agent has the functions of enhancing of stickiness and elasticity, water retention, oil dissolubility and preventing discoloration, especially for meat food. Phosphates are the most commonly used coagulating agent in processing.