Strengthening agents

Firming substances have a positive effect on the firmness and possibly also the fragility of many types of fruit and vegetables. They are used, for example, in preserved pears, preserved apricots or tomatoes, which would be softer without these substances or would even fall apart in preserves. They are often soluble in water and therefore easily penetrate into the solidifying components of the food,

By reacting with gelling substances, they also harden gels and gelling mixtures. The best-known firming agent is sugar, but it is not one of these additives.

Hardening agents are often mineral salts such as calcium sulfate, calcium chloride, and magnesium sulfate. They bind water and increase the activity of stabilizers. Although the names of mineral salts sound very “chemical”, they are actually no more strange than table salt (otherwise known by its chemical name sodium chloride).

What specific strengthening agents are used in the food industry?

In which foods can we find firming substances?

  • canned fruits and vegetables
  • canned fish products
  • cheeses

Also try our 10 best recipes for preserving peppers or how to enjoy them all year round!

Are firming agents in food safe for us?

As with all other additives, the use of reinforcing agents is regulated by strict regulations and also controlled. All substances are present in raw materials and food in such quantities that they do not pose a threat to human health during normal consumption, but in people more sensitive to chemical additives in food and children, health problems may appear only after some time.

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