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. Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements Xi'an Day Natural Inc. , https://www.dayextract.com
Products Description Â
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Far infrared sauna:
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Far infrared ray can penetrate into 30-60mm, directly make effort to skin and muscle tissue.
Fat dissolve: far infrared heat directly make effect to fat tissue, make fat cell dissolve and liquify.
Fat contract: fat infrared heat focus to increase temperature of body, expand skin pore, drain away sweat in large quantity. The water of fat cell is drained out, in this way to reduce volume of fat cell.
Relax muscle: far infrared heat can reduce the muscle extension, relief muscle convulsion.
Others: Diminish inflammation, cool pain, stimulate tissue regeneration, soft scar
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Low Frequency:
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Slimming and weight losing: pulse micro-current makes strong vibration and contraction to muscle, consume and break down large quantity of lipocyte. Put the electro-patch on body point, immitate traditional chinese acupuncture, adjust the function of jing and luo, limit the production of fattiness, promote fattiness break down and metabolize.
Tighten skin: pulse micro-current, promote skin vitality, accelerate metabolism of skin cell: Micro-current stimulate nerve, tighten and contract pore, make skin tender and shiny.
Breast Care: Pulse micro-current make breast muscle tingle and contraction, exercise chest muscle, make breast firm and forceful.
  Function:
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1.Losing weight, slimming the body;
2.Improve pain of chronic inflammation, and relieve inflammation
3.Computerized body and breast faradic stimulation;
4.Treat cellulite on thighs, ankles, knees, stomach, buttocks, hips, hump of bison and arms:Â
  stimulate and make muscle do contracting exercise.
5.Tone up the muscles and micro muscles which support the derma.
6.Firm slack muscles and muscle mass.
7.Soften fat, burn fat, and slim body, fit for leg(arm),waist, belly parts.
8.Relax muscle, dispel tire, calm nerves.
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Far infrared ray can penetrate into 30-60mm,directly make effect to skin and muscle tissue.
Fat dissolve:far infrared heat directly make effect to fat tissue, make fat cell dissolve and liquidy.
Fat contract:far infrared heat focus to increase temperature of body,expand skin pore,drain away sweat in large quantity. The water of fat cell is drained out, in this way to reduce volumn of fat cell.
Relax muscle:far infrared heat can reduce the muscle extension,relief muscle convulsion.
others:Diminish inflammation, cool pain, stimulate tissue regeneration, soft scar.
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 Specifications:
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Voltage: 110V/220V 50-60Hz
Power: 35W
Weight: 4kgs
Package: 46 x 37 x 18cm
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Detailed Images
What is Food additive?
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.
Infrared Electric Muscle Stimulate Body Slimming Machine for Sale