Aromatic Sulfide Scorching Inhibitors: These are stable, high-temperature resistant compounds, with dimethyl thiosulfate compounds (DMDS) being the most commonly used. Aromatic sulfide scorching inhibitors effectively control the color of high-sugar foods such as bread, biscuits, and cookies during baking, while also improving the product's taste and texture.
Polycyclic Aromatic Hydrocarbon Scorching Inhibitors: Commonly used scorching inhibitors in this category include polyvinyl alcohol and disaccharide alcohols. They possess stable chemical properties and effectively prevent food from scorching and spoiling at high temperatures.
Organic Acid Scorching Inhibitors: This category includes various organic acids such as malic acid, citric acid, succinic acid, and tartaric acid. They can adjust the pH of food, slowing down browning, oxidation, and degradation, thereby maintaining the food's color and taste.
