The research advance on the application of cryoprotectants in improving the quality of freeze-dried food

The protective function and its mechanism,and the application of cryoprotectants used in improving the quality of freeze-dried food were elaborated in this paper.The quality of freeze-dried food may be declined due to the shortage conditions,however,by properly using cryoprotectants can improve the food quality effectively.This article described a review analysis about the protection mechanism of various cryoprotectants especially carbohydrate,alcohols,amino acids and polymers and their protecting subjects.Further researches need to be done on either using one or combined cryoprotectants based on the characteristics of the protecting materials.A theoretical basis for the freeze-drying conditions choice of different food materials and theoretical guidance to improve food freeze-drying process were proposed.