date:Feb 22, 2019
particles.
Contact freezing and cooling agents: Substances that can cause rapid freezing on contact with food.
Desiccating agents: Substances that extract water and prevent the formation of lumps during manufacturing of food products. They are either soluble or insoluble substances that adsorb water due to their chemical properties.
Enzymes: These are macromolecular biological catalysts which accelerate chemical reactions in the treatment or processing of raw materials, foods, or ingredients.