Complex food additives

 Ionic emulsifiers commonly used emulsifier SSL, CSL, glyceryl monostearate, lecithin , calcium stearoyl lactylate ( sodium ) , diacetyl tartaric acid esters of monoglycerides , sorbitan esters and the like . The oxidant used potassium bromate , potassium iodate , Vc, calcium peroxide , Sodium lactate , ammonium persulfate , chlorine dioxide, phosphates and the like . The enzyme preparation is used in bread maltose α- amylase, fungal α- amylase, glucose oxidase , fungal xylanases , lipases , fungal lipase, ferrous lactate . Some natural substances also has a role in improving bread , such as wild Artemisia seeds , active soy flour , wheat gluten and so on. These types of substances increased loaf volume , improve the internal structure , to extend the shelf life have their corresponding effect . In addition, some improvers have been added inorganic salts, such as ammonium chloride , calcium sulfate , ammonium phosphate, calcium dihydrogen phosphate , mainly from the yeast nutrient or adjust water hardness and pH adjustment effect.