What Are Technological Adjuvants and What Are They Used For?
The term “technological adjuvants” is one that covers a wide range of substances with an equally wide range of properties and purposes. The noun itself refers to an additive that acts to assist or enhance the action of another agent or process in some fashion. It can also refer to a human helper. Derived from a Latin verb meaning “to help”, one of the earliest recorded uses of this type of additive dates back to 1932 when it was discovered that aluminium salts were able to enhance the effectiveness of certain vaccines.
Since then, similar technology has been applied for a wide range of non-medical purposes, including food preservation. Seafood processing, for example, relies heavily on the use of technological adjuvants. Fish and marine life, in general, tend to be perishable once removed from their natural environment and without such treatments, would quickly become unsuitable for sale and subsequent human consumption. Although fishmongers still sell fresh fish, crustaceans, and cephalopods directly to the consumer, the bulk of the seafood landed is destined for processing plants where they may be frozen, freeze-dried, or used to flavour other foods.
To ensure that they retain qualities such as taste, colour, and texture, appropriate technological adjuvants can be introduced during the processing stages. As well as preserving the physical characteristics of seafood products, some of these additives are also used to extend their shelf life. The simplest example of an additive used to preserve fish is common salt or sodium chloride. Freshly caught fish are often stored aboard trawlers between layers of salt or in a brine solution to prevent deterioration before they can be offloaded.
That said, the use of technological adjuvants is not limited to the food industry or to the preparation of vaccines for human and veterinary use. A variety of natural and synthetic chemicals is also used to enhance the properties of certain cosmetics such as skin lotions, fragrances, and a variety of hair-care products, They are also used to promote emulsification, as artificial sweeteners in medications, and as an anti-foaming agent in certain chemical reactions.
Nevertheless, in South Africa, with its vast coastline and extensive fishing industry, seafood processing tends to be the main application for technological adjuvants. On the local scene, the Spanish manufacturer Tequisa is a world leader in the development of innovative products for the seafood industry and a preferred supplier of these important products.
One of the main priorities in the processing of any foodstuff is to ensure that it is free of bacteria and other microorganisms that might otherwise spoil it or pose a health hazard to consumers. Although its origin was not a seafood product but processed meat, the recent Listeria outbreak serves as a stark reminder of the crucial importance of food hygiene and the need for technological adjuvants to deal with the many organisms that occur naturally on the surface of fish and other types of edible marine life.
In addition to those with disinfectant properties, the Tequisa range includes additives to preserve or enhance the natural colour of crustaceans such as prawns, crab, lobster, and langoustine, as well as intensely coloured fish like red roman. All Tequisa’s technological adjuvants conform to the highest international standards.
