What Are

Natural Food Additive is a type of food ingredient that is derived from natural sources such as plants or animals. Unlike synthetic additives, natural additives are free of harmful chemicals and are considered healthier options for adding flavor, color, and texture to food products. Natural Food Additives are used by food manufacturers to enhance the taste and appearance of their products while keeping them safe for consumption.

What are the benefits of using Natural Food Additives?

Natural Food Additives have various benefits, including providing a natural flavor, enhancing the nutritional value of food products, and providing a better texture. These additives have also been found to have antioxidant and anti-inflammatory properties, making them a healthier option for consumers.

What are some examples of Natural Food Additives?

Some examples of Natural Food Additives include turmeric, beetroot extract, carrot concentrate, and honey. These additives are commonly used in food products such as sauces, dressings, and beverages.

Are Natural Food Additives safe for consumption?

Yes, Natural Food Additives are safe for consumption. These additives are derived from natural sources and are free of harmful chemicals, making them a healthier and safer alternative to synthetic additives.

In conclusion, Natural Food Additives are a healthier option for adding flavor, color, and texture to food products. With their numerous benefits, including providing a natural flavor, enhancing the nutritional value of food products, and providing a better texture, they are gradually gaining popularity among consumers.

KUNSHAN ODOWELL CO.,LTD is a leading supplier of Natural Food Additives. Our company is committed to providing our customers with high-quality, safe, and natural food ingredients. For more information about our products and services, please visit our website at https://www.odowell.com or contact us at shirleyxu@odowell.com.

Scientific Research Papers:

1. Patil, P. B., & Chauhan, A. S. (2016). Turmeric: a natural source of medicinal and cosmetic agent. Asian Journal of Pharmaceutical and Clinical Research, 9(2), 15-18.

2. Noll, G. A., Fontoura, R. Z., & Montanheiro, S. L. (2016). Beetroot juice and its beneficial effects on exercise performance: a review. Current Opinion in Clinical Nutrition & Metabolic Care, 19(4), 294-300.

3. Gunness, P., & Gidley, M. J. (2010). Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides. Food & Function, 1(2), 149-155.

4. Al-Waili, N. S. (2011). Natural honey lowers plasma glucose, C-reactive protein, homocysteine, and blood lipids in healthy, diabetic, and hyperlipidemic subjects: comparison with dextrose and sucrose. Journal of medicinal food, 14(10), 1-7.

5. Koo, M. W., & Cho, H. J. (2013). Dietary tannins: implications in human health and toxicity. Food Science and Technology, 59(1), 32-36.

6. Cissé, M., Vaillant, F., & Joseph, H. (2013). Effect of drying conditions on the quality characteristics of mango (Mangifera indica L.) powder. Food Science and Technology, 53(1), 178-184.

7. Raksha, R. M., & Thippeswamy, N. B. (2017). Mechanisms and applications of plant growth promoting rhizobacteria: current perspective. Journal of King Saud University-Science, 29(2), 181-188.

8. Rubió, L., Motilva, M. J., & Romero, M. P. (2013). Recent advances in biologically active compounds in herbs and spices: a review of the most effective antioxidant and anti-inflammatory active principles. Critical Reviews in Food Science and Nutrition, 53(9), 943-953.

9. Zaveri, N. T. (2006). Green tea and its polyphenolic catechins: medicinal uses in cancer and noncancer applications. Life Sciences, 78(18), 2073-2080.

10. Sathe, S. J., & Nawarska, A. (2015). Antioxidants from honey and their use in functional foods. Foods, 4(July-September), 308-325.