Condiments and spices employees in the food processing: considerations regarding its physical and chemical control

Abstract

Condiments and spices are used in food processing technology with the purpose of flavor, increase the commercial shelf-life of products, due to its antioxidant action, besides adding value to food, allowing diversification in the market. Besides the benefit of technology, these products provide health benefits for those who consume when used appropriately, stimulating gastric secretion and increasing the tonus of the digestive organs. However, can carry microorganisms and foreign matter, causing health risks to the consumer. For your quality and desirable properties are maintained, it becomes necessary to conduct a rigorous quality control, ensuring the safety of themselves through good agricultural practices, good manufacturing practices, control macroscopic and microscopic, microbiological and physical-chemical properties. The physico-chemical methods are an official tool for monitoring the use of these components used by the food industry. Thus, this literature review gathers information and knowledge about the condiments and spices and the main methods of physico-chemical control to ensure its quality.