Thickeners are widely used in food, which can improve the viscosity of food and have the functions of coagulation and homogenization.
The reason why jelly can change from white sugar water to thick frozen state is because of thickener. Thickeners are mostly high molecular substances, which form swollen colloidal structure and loose morphology after absorbing water, which obviously increases the viscosity and density ratio of the whole system, especially the liquid.
Acidity regulator, also called pH regulator, is a substance used to maintain or change the pH value of food. It mainly includes acidifier, alkali and buffer salt needed for food control.
Acidifier has many functional characteristics to improve food quality, such as changing and maintaining the acidity of food and improving its flavor; Enhance antioxidant effect and prevent food rancidity; Complexing with heavy metal ions can prevent oxidation or browning reaction, stabilize color, reduce turbidity and enhance gel properties.
There is hardly anything with nutritional value in jelly. If most snacks are processed from natural foods, then these foods are completely prepared by people with white sugar water and a bunch of additives.
Although there is no evidence that these ingredients will cause any harm to the human body. Please remember to eat as much "natural, fresh and complete" food as possible.