Raw materials are natural or unprocessed materials used in a manufacturing process. They are the input materials used in the production processes to form the final product. Raw materials are substances that are usually obtained from natural sources, often in the raw or unprocessed state. The raw material is used in different industries. For example, agricultural products (cereals, vegetables, fruits, etc.) are used in the food sector, while natural fibers such as cotton, wool, silk are used as raw materials in the textile sector. The raw material is usually processed or transformed into the final product in the production processes. In the production process, it can be transformed into finished or semi-finished products by going through various processes. Raw materials affect production costs and determine the quality and characteristics of the product. Therefore, the selection and management of raw materials is important for the successful execution of a production process.
MT ROYAL CO. is the manufacturer and supplier of food raw materials which is suitable in final product. In this article, we will explain all details about raw materials in foods. LATAMARKO is the best types of cocoa powder and olive oil which is produces by MT ROYAL CO from last 2 decades.
What are Direct Raw Materials and Indirect Raw Materials?
Direct raw materials are raw materials, usually unprocessed or with limited processing, that are used to form the final product in a production process. Direct raw materials are materials obtained from natural sources and often subject to minimal processing or transformation before entering the manufacturing process.
The direct raw material forms the essential components of the final product and is used directly in the production process. A direct raw material in a food production process can be agricultural products or animal products. Direct raw materials are materials that are usually converted or processed directly in the production process. They form the basic building blocks of the final product and have a significant impact on the quality, cost, and efficiency of the manufacturing process. Thus, direct raw material management is a critical factor for the effective management of a production process. Indirect raw materials, on the other hand, are raw materials that are not used directly in the formation of the final product in a production process but are used indirectly in production processes. Indirect raw materials are used as auxiliary materials in production processes and are not essential components of the final product.
Nowadays, The Most important factor closed-packaged foods preserve their consistency, color and taste for long periods of time and can stay on the shelves without spoiling. So, how do these foods stay in the same quality as when they left the factory for such a long time? Here, to answer this question, it is important to know what food additives are.
What is a Food Additive?
According to the Turkish Food Codex Regulation, foodstuffs; They are substances that are not consumed as food alone, have a nutritional value or not. At the same time, it preserves the properties of foods such as consistency, taste, appearance, and smell. Food additives are divided into several groups. We can classify some food additives as follows:
- Protectors
- Sweeteners
- Colorants
- Humidifiers
- Acidity regulators
- flavor enhancers
- Thickeners
- Hardeners
- Emulsifiers bulking agents
- Antifoaming agents
- Anti-caking agents
- Gasifiers
- Thickeners
In the industry of food additives, MT ROYAL CO able to advice and supply all food additives from all over the world. Beside Food Additives, MT ROYAL CO Produce cocoa powder from the high-quality cocoa bean that is suitable for chocolate, confectionary based on LATAMARKO brand. Latamarko is also for Olive oil. Turkish olive oil is one of the most famous oils in all over the world.
1. Food Additives List
1.1. Sweeteners Substances used in table sweeteners or to impart a sweet taste to foods.
1.2. Colorants Substances that give or restore color to foods, including natural components of foods and natural resources that are not generally consumed as food, and that are not usually used as a characteristic component of food, as well as other nutrients obtained by physical and/or chemical extraction from foodstuffs and other edible natural resources. or preparations formed by the selective extraction of pigments without aromatic components.
1.3. Protectors Substances that extend the shelf life of foods by protecting them against spoilage caused by microorganisms and/or the development of pathogenic microorganisms.
1.4. antioxidants Substances that extend the shelf life of foods by protecting them against deterioration caused by oxidation, such as rancidity and discoloration of oils.
1.5. carriers Food additives or flavorings, food enzymes, nutrients and/or other substances added to foods for nutritional or physiological purposes; substances that facilitate the processing, application and use of these substances by dissolving, diluting, dispersing or modifying them by physical means without changing their technological functions and without showing any technological effect with each other.
1.6. acids Substances that increase acidity and/or cause a sour taste in food.
1.7. Acidity regulators Substances that alter or control the acidity or alkalinity of foods.
1.8. Anti-caking agents Substances that reduce the tendency of food particles to stick together.
1.9. Antifoaming agents Substances that reduce or prevent foaming.
1.10. bulking agents Substances that increase the volume of food without significantly increasing the available energy value of the food
1.11. Emulsifiers In a foodstuff, substances that do not mix with each other, such as oil and water, form a homogeneous mixture or ensure the continuity of the homogeneous mixture formed.
1.12. emulsifying salts Substances that provide homogeneous distribution of fat and other components by dispersing the proteins in cheese.
1.13. Hardeners Substances that make or preserve the texture of fruits and vegetables, or that interact with gelling agents to induce or strengthen gel formation.
1.14. flavor enhancers Substances that increase the existing taste and/or odor of the food
1.15. foam formers Substances that provide homogeneous distribution of the gas phase in liquid or solid foods
1.16. Gelifiers Substances that form a different structure in food with gel formation.
1.17. Brighteners Substances which, when applied to the outer surface of foods, including lubricants/lubricants, impart a glossy appearance or provide a protective layer.
1.18. Humidifiers Substances that prevent foodstuffs from drying out in a low humidity environment or that facilitate the dissolution of powdered foods in liquid environments.
1.19. Modified starches Substances obtained by one or more chemical treatments of edible starches, which may have been subjected to physical or enzymatic treatment and acid or alkali thinning or bleaching.
1.20. Packaging gases Gases other than air introduced into the container before, during or after the food is placed in the container.
1.21. propellants Gases other than air that allow the food to come out of the container.
1.22. Fluffs Substances or mixtures of substances that increase the volume of dough/egg dough by creating gas
1.23. metal connectors Substances that form chemical complexes with metallic ions
1.24. stabilizers Substances that ensure the preservation of the physico-chemical state of foods, ensure the continuity of the homogeneous distribution of two or more immiscible phases in the food, protect or strengthen the existing colors of the foods, ensure the binding of food particles by forming cross-links between proteins, and increase the binding capacity of foods.
1.25. Thickeners Ingredients that increase the consistency of food
1.26. Flour processing ingredients Substances other than emulsifier added to flour or dough to improve baking quality.
MT ROYAL Co Supply all food raw materials which our valuable customer’s request.
2. What are the E-codes and their meanings?
Additives used in foods are numbered with an international system to ensure the standard. The letter E at the beginning of the numbers is the first letter of the word Europe. E-codes help to include additives in certain rule groups, to identify exceptions: E284 boric acid, for example, can only be used in caviar. The acceptable daily intake was determined for E252 potassium nitrate used in processed meat products. Many E codes are familiar: E300 vitamin C, E101 vitamin B2, E948 oxygen, E160c paprika extract. E codes are not used to list permitted food additives, but to regulate the use of additives. The fact that a substance has an E code does not guarantee that it can be used in foods. However, the E codes on the labels of packaged foods must be included in the ingredients approved for use in those foods.
Brief List of E Codes
- E100–E199 – Colorants
- E200–E299 – Protectors
- E300–E399 – Antioxidants, Acid regulators
- E400–E499 – Bulking Agents, Stabilizers, Emulsifiers
- E500–E599 – Acid regulators, anti-caking agents
- E600–E699 – Flavor enhancers
- E700–E799 – Antibiotics
- E900–E999 – Brighteners, Gases, Flavorings
- E1000–E1599 – Other Additives
As MT ROYAL CO, we also provide services to food and beverage manufacturers on the supply of Industrial Food Raw Materials. We can supply at every stage of the production process with quality raw materials of Turkey, Europe and Asia, brought specifically for each sector according to product standards.
In addition to our stock products, we take Special Orders for product-based specific uses and bring the best quality products to the manufacturer at affordable prices. For more information feel free to contact us.