1. Antioksidan dan anti oksidan sin

1. Antioksidan dan anti oksidan sinergis Bahan tambahan makanan yang digunakan untuk mencegah terjadinya proses oksidasi. Contoh: asam askorbat dan asam eritrobat serta garamnya untuk produk daging, ikan dan buah-buahan kaleng.
2. Anti kempal Bahan tambahan makanan untuk mencegah atau mengurangi kecepatan pengempalan atau menggumpalnya makanan yang mempunyai sifat higroskopis atau mudah menyerap air. Bahan yang biasa ditambah bahan antikempal misalnya susu bubuk, krim bubuk, garam meja, dan kaldu bubuk.

3. Pengatur keasaman Bahan tambahan makanan yang dapat mengasamkan, menetralkan, dan mempertahankan derajat keasaman makanan. Contoh: Asam laktat, sitrat, dan malat digunakan pada jeli. Natrium bikarbonat, karbonat, dan hidroksi digunakan penetral pada mentega.

4. Pemanis buatan Bahan tambahan makanan yang dapat menyebabkan rasa manis pada makanan yang tidak atau hampir tidak mempunyai nilai gizi. Contoh: sakarin, dan siklamat.

5. Pemutih dan pematang tepung Bahan tambahan makanan yang dapat mempercepat proses pemutihan tepung dan atau pematangan tepung hingga dapat memperbaiki mutu penanganan.

Results (English) 1:

1. synergistic anti oxidant and Antioxidant food additive that is used to prevent the occurrence of oxidation process. Example: Ascorbic acid and eritrobat acid and salts for meat products, fish and fruit cans.2. Anti kempal food additive to prevent or reduce the speed pengempalan or menggumpalnya food that has the properties of hygroscopic or easily absorb water. The usual ingredients plus antikempal materials such as milk powder, cream powder, table salt, and powdered broth.3. Control the acidity of the food additive that can acidify, neutralize, and maintain a degree of acidity of the food. Example: lactic acid, citric, Malic, and used on the jelly. Sodium bicarbonate, carbonate, and hydroxide used neutralizer on butter.4. Artificial sweeteners food additive that can cause the sweetness in food which is not or hardly have any nutritional value. Example: saccharin, cyclamate and.5. Bleach and dykes flour food additive that can accelerate the process of bleaching flour and flour until maturation or can improve handling.

Results (English) 2:

1. Antioxidants and anti-oxidant synergistic food additives that are used to prevent oxidation processes. Example: ascorbic acid and eritrobat acid as well as salts for meat products, fish and canned fruits.
2. Anti kempal food additives to prevent or reduce the speed pengempalan or menggumpalnya foods that hygroscopic or readily absorbs water. Materials commonly added ingredients antikempal eg milk powder, cream powder, table salt, and bouillon powder.

3. Acidity regulator food additives which can acidify, neutralize, and maintain the acidity of food. Example: lactic acid, citric and malic used in jellies. Sodium bicarbonate, carbonate and hydroxide is used neutralizing the butter.

4. Artificial sweeteners food additives which can cause a sweet taste in foods that are not or have almost no nutritional value. Example: saccharin and cyclamate.

5. Bleach and flour bund Raw food additive that can speed up the bleaching process or maturation of flour and flour until it can improve the quality of treatment.