Abstract
Chocolate, because of its delicate appearance, sweet flavor and silky texture is very popular with the majority of today s population and has a broad market, occupying a place in the food industry and also promoting the development of the food processing industry. The additives used therein can enhance the storage properties of chocolate while mai ntaining its aesthetics, but if they are not used properly, they can cause many adverse effects. This paper mainly explores the widespread use of food additives in chocolate, to analyze the benefits and drawbacks that these additives bring to chocolate, and to reveal a profound link between the use of additives and their effects on chocolate and, despite reservations about their potential health risks, the need to standardize the use of additives and to rebuild consumer confidence in the safety and quality of chocolate. This paper is also important for the food industry to contribute to the development of knowledge on the application of additives in the production of chocolate and to provide ideas for future research and development of chocolate and its products and the use of food additives in them.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
