Enzymes

Some food additives protect against oxidation. This maintains freshness and prevents deterioration. Additives amplify or promote sensory qualities. Waxes, coating resins and carbonation, colour, flavour, aroma, texture or appearance are often the result of complex synthetic products. Additives also facilitate handling or processing foods. They occur as lubricants used in extruding, pelleting or other food-handling machinery, in dough conditioners, solvents, emulsifiers and antifoaming, anticaking agents. Vitamins, minerals and other nutrients are frequently added to foods to enhance and/or restore some of the nutritional value lost during food processing or not originally present in the food due to poor soil conditions. Food chemical sensitivities can be prevented if you watch your labels and use enzymes.

 

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