With the development of the food industry, food additives are widely used, and many dairy products have food additives. There are many kinds of these additives, which often make people dazzled, and they do not know what the specific effects of these additives are. Many consumers have such questions.

Most of the dairy products on the market now have food additives added within the prescribed dose, which will not pose a threat to health, so there is no need to worry too much about the harm of food additives. But Arshinefood recommends careful selection of products with a lot of food additives.

The following is a classification and introduction of common food additives in dairy products according to their functions.


Thickeners, also known as gelling agents, can increase the sticky feel of yogurt and prevent the yogurt from separating the milk layer and the juice layer. Most thickeners also emulsify and are one of the most widely used food additives in dairy products.

Among them, pectin, agar, carrageenan and locust bean gum are extracted from plants and belong to vegetable thickeners; gelatin and sodium caseinate are extracted from animal tissues and belong to animal thickeners. Both are natural thickeners, and synthetic thickeners include xanthan gum, modified starch, etc.

●The common thickeners in dairy products are:

Pectin, Gellan Gum, Hydroxypropyl Distarch Phosphate, Agar, Locust Bean Gum, Guar Gum, Sodium Alginate, Carrageenan, Sodium Caseinate, Xanthan Gum, Gellan Gum, Gelatin, Acetylated Di Starch Phosphate.


Emulsifier refers to a substance that can improve the surface tension between various constituent phases in dairy products and form a uniform dispersion or emulsion. In addition to typical surface activity, it also has defoaming, thickening, and stability in food , lubrication, protection and other functions.

Emulsifiers are also one of the most widely used food additives in dairy products.

●The common emulsifiers in dairy products are:

Glyceryl monostearate, mono- and diglycerol fatty acid esters, sucrose fatty acid esters, phospholipids, polyglycerol fatty acid esters, diacetyl tartaric acid mono-diglycerides.


The stabilizer acts to stabilize the structure and improve the heat resistance of pectin and starch gels. In order to increase the calcium content of some dairy products, calcium supplements will be added. This substance will precipitate. In order to make it suspend and taste better, stabilizers will be added. Therefore, most dairy products with supplemental minerals will add stabilizers. Among them, tricalcium phosphate can act as both a calcium supplement and a stabilizer.

● Stabilizers commonly found in dairy products are:

Sodium carboxymethyl cellulose, dipotassium hydrogen phosphate, sodium citrate, tricalcium phosphate, microcrystalline cellulose, polyglycerol fatty acid ester, trisodium phosphate, sodium alginate, sodium tripolyphosphate.

Régulateur d'acidité

Acidity regulators, also known as pH regulators, are substances used to maintain or change the pH of food. The addition of acidity regulator is also to adjust the taste of the product, and it can also enhance the antioxidant effect and prevent the food from going rancid. Acidity regulators are often added to milk drinks and lactic acid bacteria drinks.

● Common acidity regulators in dairy products are:

Dipotassium hydrogen phosphate, sodium citrate, citric acid, potassium citrate, trisodium phosphate, sodium carbonate, sodium tripolyphosphate.

Les antioxydants

Antioxidants refer to food additives that can prevent or delay the oxidation of food, improve the stability of food and prolong the storage period, improve the stability of food and prolong the storage period. Antioxidants are added more in room temperature dairy products.

Antioxidants commonly found in dairy products are:

D-Sodium erythorbate, potassium sorbate.


Most of the natural food colorants are taken from plants, and some are taken from animals. Colorants can not only play a role in coloring, but also enhance the flavor and make the product more attractive. Most flavored dairy products use colorants to make up for the lack of color in dairy products.

●Colorants commonly found in dairy products are:

Cochineal, Sunset Yellow, Lemon Yellow, Monascus Red.

Summary and analysis of the Arshinefood website : Food additives are mainly divided into thickeners, emulsifiers, stabilizers, etc., and the corresponding functions are also different. Consumers can buy dairy products according to their own preferences and needs.

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