Scientific name: Philadelphus incanus
Family: Saxifragaceae
Philadelphus incanus is native to the temperate regions of Asia, Europe, and North America. It can be found in southern Shaanxi, southern Gansu, eastern Sichuan, western Hubei, and Henan provinces in China. This shrub prefers full sun but can tolerate partial shade. It thrives in moist, well-drained, and fertile soils, and should not be exposed to excessive dryness or poor soil conditions.
It is a deciduous shrub with opposite branchlets and leaves. The flowers are typically arranged in racemes, with 1 to 3 blossoms per cluster, forming an umbrella-like shape. The white, fragrant flowers bloom from May to July. Propagation methods include sowing, cuttings, layering, and ramification. Seeds are small and should be lightly covered with soil. Cuttings, layering, and ramets are best done before spring growth begins. Tender cuttings can also be taken during the rainy season, with a survival rate exceeding 80%.
The plum flower is known for its beautiful appearance and strong fragrance. Its clusters of flowers are abundant and the blooming period is long, making it an excellent ornamental plant. It is commonly planted in gardens and scenic areas, and can also be used for cut flowers. Several popular cultivars include P. coronarius, P. pekinensis, and P. delavayi from Yunnan. These varieties are widely grown in gardens due to their attractive features and adaptability to different growing conditions.
What is Food additive?
Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.
Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements
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