Hygienic standards for the use of food additives, national standards for the use of food additives

Preservatives are divided into two types: chemical preservatives and natural preservatives. Chemical preservatives are divided into two categories: inorganic and organic. Among them, organic preservatives include benzoic acid and its sodium salt, sorbic acid and its sodium salt, propionic acid and its sodium salt and calcium salt, parabens, dehydroacetic acid, sodium diacetate, etc.; Inorganic preservatives include carbon dioxide, hydrogen peroxide, sulfite, metabisulfite and sulfur dioxide, nitrate, etc.

Natural preservatives are usually substances extracted from metabolites of animals, plants, and microorganisms.

There are many types of preservatives, but with the increase in the country's attention to the safety of preservatives, China has strictly restricted the scope of use of each preservative, so there are not many types of preservatives that can be applied to the condiment industry According to the provisions of GB2760 hygienic standards for the use of food additives, the preservatives that can be applied to condiments at present mainly include:

Benzoic acid and sodium benzoate are the most widely used preservatives in the condiment industry, which is related to its good antibacterial effect and low price, but its safety has been questioned to a certain extent. Sodium benzoate can be used in the condiment industry for soy sauce, vinegar, pickles, sauces, low-salt pickles, compound sauces, etc.

Sorbic acid and potassium sorbate, also known as rowan acid, are unsaturated fatty acids that participate in normal metabolism in the body and are assimilated to produce carbon dioxide and water. It can be regarded as one of the ingredients of food, and the toxicity is only 1 4 of benzoic acid, which is internationally recognized as an excellent preservative so far. Due to its moderate ** and good safety, it has become a mainstream preservative in developed countries such as Europe and the United States.

In the condiment industry, it can be used for soy sauce, vinegar, low-salt pickles, and sauces.

Calcium propionate is effective in inhibiting mold and is often used in a variety of nutrient-rich sauces such as mayonnaise, ketchup, soybean paste, soy sauce and vinegar to prevent mildew.

Sodium diacetate is a white crystal powder, which is used in yellow sauce, vinegar, soy sauce, seasonings and other foods.

Ethylparaben and propylparaben have many advantages, such as high efficiency, low toxicity, broad spectrum, easy compatibility, can be used in both acidic and slightly alkaline ranges, and the use effect is not like acid-type preservatives with the change of P h value, etc., and are used in vinegar, soy sauce, sauce and egg yolk filling and other foods.

Parabens: also known as parabens, have antibacterial effects on molds and yeasts, and their antiseptic effect is better than benzoic acid and its sodium salt, and its dosage is about 1 10 of sodium benzoate. It has good results in the pH range of 4-8.

The disadvantage is that the water solubility is poor, and it is often necessary to use alcohol after dissolution. Maximum use of juice and jam: 0 1 0 2 g kg, maximum use of beverages; g kilograms.

Legal Analysis:1 Principles for the Use of Food Additives.

The use of food additives should meet the following basic requirements:

a) should not pose any health hazard to humans;

b) Food spoilage should not be concealed;

c) Food additives should not be used for the purpose of adulteration, adulteration or falsification of the food itself or in the process of quality defects in the food itself or during processing;

d) The nutritional value of the food itself should not be reduced;

e) Reduce the amount used in food as much as possible to achieve the desired effect.

Food additives may be used in the following cases:

a) Maintain or enhance the nutritional value of the food itself;

b) as an essential ingredient or ingredient in certain foods for special dietary use;

c) To improve the quality and stability of food products and to improve their organoleptic properties;

d) Facilitate the production, processing, packaging, transportation or storage of food.

Food additives quality standards.

Food additives used in accordance with this standard shall meet the requirements of the corresponding quality specifications.

Bring in the principle. Food additives can be brought into food through food ingredients (including food additives) in the following cases:

a) According to this standard, the use of the food additive is allowed in the food ingredients;

b) The amount of the additive in the food ingredient should not exceed the maximum allowable use;

c) The ingredients should be used under normal production process conditions and the level of the additive in the food should not exceed the level brought in by the ingredients;

d) The level of the additive introduced into the food by the ingredient should be significantly lower than what would normally be required for its direct addition to the food.

When a food ingredient is used as a raw material for a specific end product, an additive approved for use in the specific end product is allowed to be added to the food ingredient, and the amount of the additive in the final product shall meet the requirements of this standard. The label of the specific food ingredient shall clearly indicate that the food ingredient is used in the production of the specific food.

Legal basis: "National Food Safety Standard for the Use of Food Additives" Article 1 This standard stipulates the principles of use of food additives, the varieties of food additives that are allowed to be used, the scope of use and the maximum amount of use or residue.

The standard for the use of food additives is the acceptable daily intake (ADI) for the toxicity (or safety) of food additives. Different foods have different additives.

The state implements a licensing system for the production of food additives. If a food producer finds that the food it produces does not meet food safety standards, it shall immediately stop production and recall the food that has been put on the market.

Article 1 of the Food Safety Law of the People's Republic of China This Law is formulated in order to ensure food safety and protect the health and life safety of the public. Article 2 of the Food Safety Law of the People's Republic of China shall comply with this Law when engaging in the following activities within the territory of the People's Republic of China: (1) Food production and processing (hereinafter referred to as "food production"), food sales and catering services (hereinafter referred to as "food business"); 2) production and operation of food additives; (3) The production and operation of packaging materials, containers, detergents, disinfectants, and tools and equipment used for food production and operation (hereinafter referred to as food-related products) used in food production and operation; (4) The use of food additives and food-related products by food producers and traders; (5) storage and transportation of food; (6) Safety management of food, food additives, and food-related products.

Legal analysis: The standard for the use of food additives is not allowed to add preservatives that are harmful to the human body, as well as pigments or other chemical flavors.

Legal basis: Article 2 of the Food Safety Law of the People's Republic of China Article 2 Those who engage in the following activities within the territory of the People's Republic of China shall comply with this Law:

1) Food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);

2) production and operation of food additives;

3) The production and operation of packaging materials, containers, detergents, disinfectants and tools and equipment used for food production and operation (hereinafter referred to as food-related products);

(4) The use of food additives and food-related products by food producers and traders;

(5) storage and transportation of food;

(6) Safety management of food, food additives, and food-related products.

The quality and safety management of primary products derived from agriculture (hereinafter referred to as edible agricultural products) for consumption shall comply with the provisions of the Law of the People's Republic of China on the Quality and Safety of Agricultural Products. However, the provisions of this Law shall be complied with in the market sale of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information, and the provisions of this Law on agricultural inputs.

Standards for the use of food additives:1. The food additives used should not cause any health hazards to the human body.

2. Food additives should not be used for the purpose of adulteration, adulteration and falsification of the food itself or quality defects in the processing process should not be concealed.

3. The use of food additives should not reduce the nutritional value of the food itself.

4. On the premise of achieving the expected effect, reduce the amount of use in food as much as possible.

5. The dosage of the additive in food ingredients should not exceed the maximum allowable amount.

6. The content of the additive brought into the food by the ingredient should be significantly lower than the level usually required to add it directly to the food.

8. These ingredients should be used under normal production process conditions, and the content of the additive in food should not exceed the level brought in by the ingredients.

The standard for the use of food additives is not allowed to add preservatives harmful to the human body, as well as pigments or other chemical land-carrying flavors. According to the Global Health Organization, food additives should be consciously lower than the food itself, mainly to improve the appearance of food, so as to better preserve the taste and extend the shelf life. According to this definition, the fortifier used to enhance the nutritional composition of food is not a food additive, according to the relevant laws and regulations of our country, food additives are mainly used to improve color, flavor and preservative, and the main hand is to know that the raw materials must be pure natural or healthy artificial synthesis, more than this standard is unqualified.